Restaurant · Wake County, NC

Jimmy John's #1027

Name: Jimmy John's #1027
Address: 8005 Brier Creek Pky, Wake County, NC

8005 Brier Creek Pky

Last inspected Apr 8, 2026 · View Map ↗ · Compare ↗

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Score 98

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

1 - Inspection

Apr 8, 2026

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode 3-501.16(A)(2) PriorityFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Priority; The top layers of salami and roast beef holding above 41 F in the prep top portion of the cooler. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. Fill food below the fill line to ensure foods can maintain 41 F or less. CDI - Salami and a portion of the roast beef holding 42-45 F moved to the walk-in cooler to chill rapidly. The uppermost layer of the roast beef holding above 45 F and voluntarily discarded.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Prep cooler gaskets soiled with accumulation and debris. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Apr 8, 2026 · Original Source

1 - Inspection

Aug 12, 2025

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Recently prepared cut tomatoes cooling in deep; tightly wrapped containers in a prep cooler. Foods shall be cooled by placing food in thinner/smaller portions; using shallow containers; by loosely covering or leaving uncovered if protected from overhead contamination; and by using rapid cooling equipment (walk-in cooler/freezer). CDI - Cut tomatoes moved to the walk-in cooler and wrap loosened.

In plain English

More about food kept at an unsafe temperature

notedCode 4-303.11Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-303.11; Priority Foundation; No prepared sanitizer available. Sanitizers shall be provided and available during all hours of operation. CDI - Sanitizer prepared at the 3-compartment sink.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Walk-in cooler gasket and prep cooler gaskets soiled with accumulation and debris. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Aug 12, 2025 · Original Source

1 - Inspection

Jan 2, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority foundation; Observed some minor waxy residue on the tomato slicer and minor residue on the unsweetened tea dispenser. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Items removed for cleaning.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 3-501.17(B)Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17(B); Priority foundation; A container of potato salad was marked with a "use by" date of 12/29/2024; and packages of prepped potato salad were marked with dates that exceeded this "use by" date. Refrigerated; ready-to-eat; TCS food prepared/packaged in a food processing plant shall be clearly marked at the time the original container was opened in a food establishment and: The day or date marked by the food establishment may not exceed a manufacturer’s use-by date if the manufacturer determined the use-by date based on food safety. CDI - PIC voluntarily discarded out-of-date foods.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

Official record from Wake County Environmental Services, Jan 2, 2025 · Original Source

1 - Inspection

Aug 21, 2024

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; One opened container of pasta salad and one opened container of potato salad with no date. Time/Temperature Control for Safety (TCS) foods that are ready-to-eat shall be date marked to indicate a maximum hold time of 7 days. CDI - dates known and affixed during inspection.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Cut tomatoes and cut lettuce cooling in deep; tightly sealed containers. Foods shall be cooled by placing food in thinner portions in shallow containers that are left loosely covered or uncovered if protected from overhead contamination. CDI - lettuce and tomatoes moved to shallow containers and left loosely covered in walk-in cooler.

In plain English

More about food kept at an unsafe temperature

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Several boxes of food stored on floor in walk-in freezer. Food shall be stored at least 6 inches above the floor. Rearranged food in walk-in freezer to ensure it is no longer stored on floor.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

minorCode 4-903.11(A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11(A); (B) and (D); Core; Clean containers stacked while still wet. Clean utensils and equipment shall be stored in a self-draining position that promotes air drying. Ensure containers are properly stored to facilitate air drying.