Cold Hold (41 F/45F) Hold potentially hazardous food at 41F or lower. Do not over-stack meat inside the prep cooler as observed. Roast beef was observed at 48 and 49F due to over-stacking. Meat was lowered to correct.
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide a stem (probe-type) thermometer to check internal holding temperatures of foods. No thermometer was observed for checking internal temperatures of food.
Food Establishment Permit Complete the pre-opening process and obtain approval for a change of owner permit. Observed the establishment operating without a permit under the new ownership. Ownership changed December 2014 according to the date on the sales tax permit.
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