Three-compartment sink - bleach for sanitizer (NSU) + air-gapped food prep sink + handwash sink + mop / utility sink. Temperatures taken at time of inspection: Sandwich prep coolers - 35f / 33f Walk-in cooler - 38f Walk-in freezer - 0f Check # 100875 in the amt. of $563 paid for license and pre-licensing fee. * Establishment planning on opening early the week of 10-25-09. * Be sure to dump the first couple of load of ice from ice machine. * Establishment using disposable gloves for prevention of barehand contact of ready-to-eat foods. * Handwash sink handles need to be switched so that they are non-hand operated (follow-up on 10-30-09). * Okay to open pending approvals / occupancy from building and fire inspectors. * Nathan Pagel holds food manager certification for this location, previously working at Pewaukee location. An employee / manager from the Pewaukee location will now need to take an approved course and serve as certified manager for that location, as one person cannot hold the certification for both locations. This should be taken care of as soon as possible, please fax a copy of the certification once obtained.
Three-compartment sink - bleach for sanitizer - 200ppm + air-gapped food prep sink + handwash sink + mop / utility sink. Temperatures taken at time of inspection: Sandwich prep cooler, lower, air - 32f, upper, "Vito" deli meats - 41f, deli ham - 40f Walk-in cooler - 38f Walk-in freezer - (-)10f "to go" prep cooler - 35f * Be sure not to overfill deli meats past container lip in prep coolers. Keep top portion covered during slow times to retain cold air. * Once State ID # is obtained for food manager certification, be sure to fax copy to my attn, be sure to identify establishment as well.. No violations noted at time of inspection.
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