This is a pre-license inspection to open a new restaurant. The establishment may be opened to the public pending approval from other inspectors, regulatory authorities, fire safety, occupancy permit obtained, etc.
Three compartment sink with sodium hypochlorite as sanitizer. Test strips are available for determining sanitizer concentration. One centrally located handwash sink with splash gaurds located in the food preparatory area and near the three compartment warewash sink. Gloves will be used for food handling/sandwich assembly. Written employee health policy to be present for all employees. Datemarking system for pre-cooked meats to be instated (all meats have 2-3 day shelf life upon opening per manager). Food preparatory sink present and plumbing is air-gapped for washing vegetables. Mop sink seperated by wall partitions from warewash sink and clean dish storage racks. The following temperatures were taken: Walk-in freezer: 11 f Walk-in cooler: 36 f Food preparatory coolers: (East 36 f, South 35 f, North 34 f) Note: The floors, bathrooms, chairs, fixturesand tables shall be clean to site and touch prior to opening for business. All food contact surfaces and clean dish areas shall be cleaned and sanitized prior to preparing food. Covered containers are needed in the bathroom for waste.
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