Jimmy John's - #2504

Inspector's notes

***Third Consecutive Violation*** The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At drive thru window, employee opened/closed door, touched headphones and face, then donned gloves to handle ready to eat foods without a proper handwash. At register, employee assisting customer with order, touched screen, then moved to work with ready to eat foods with same gloved hands. Instructed employees on proper handwashing. Both employees wash hands when instructed. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Throughout kitchen, several chemical spray bottles without chemical names on bottles. Instructed employee to provide chemical names on spray bottles. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Corrective Action: Corrected at time of inspection.

Inspector's notes

Per Plan Review OC Inspection in December 2024: Re-align beverage tower drain line so that it properly drains to floor drain. Also clean floor drain grate. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Above prep area, light shield missing. Replace with shield to prevent bulbs breaking over food. A) Except as specified in ¶ (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person in charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ice buildup inside small beverage grab-and-go cooler by the cash register. TCS salads in the unit were still within proper temperature, but were relocated to another refrigerator. Also observed ice buildup on the walk-in freezer door making it difficult to close the door tightly. Service and maintain equipment in good repair as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person in charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Repeat Violation Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. 1) Install a hand sink in back room with ice machine. Hand sink must have hot and cold water and drain to the sewer. Do not run drain line for hand sink to mop sink; use the floor sink or a direct line into the wall. Handwashing sinks must be centrally located, visible, and directly accessible within 25-feet of all food/beverage preparation, food/beverage dispensing and warewashing, wait stations, and similar workstation areas. Barriers must not physically and/or operationally obstruct the hand washing facility. Metal splashguards must be installed between the hand sink and food/ beverage/ utensil related areas within 24-inches of the hand sink. (FC §5- 203.11, MCEHC §8.1.8e (1)) Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Repeat Violation PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law 2) Install an RPZ backflow preventer (ASSE 1013) on water line to soda system. Have backflow tested after installation and maintain certificate on site. Run drain line of RPZ to floor sink with a 1"air gap. 3) Have chemical company provide true unobstructed 1"air gaps for all chemical dispensers; flex gaps are not approved. 4) Install an in-line dual check (ASSE 1022) on water line to tea brewer. 5) Install an ASSE 1022 on water line to ice machine. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Repeat Violation Core-6-101.11, C: Surface Characteristics-Indoor Areas 6) Repair rust damage inside walk-in cooler. Deep clean first and use a rust blocking paint such as rustoluem. Also refinish rusted leg of prep table in front service area. 7) Flash off top of walk-in cooler to the ceiling ??replace missing piece used for flashing. Do not use the top of the walk-in cooler for storage. 8) Replace missing ceiling tiles at water heater. 9) Replace cracked light shield in front service area. Also clean out light shield above oven. 10) Replace missing trim around mop sink (corner guards, all edges). 11) Replace missing escutcheon ring to sprinkler head near mop sink. 12) Re-seal 3-compartment sink, women?s restroom hand sink to walls, and seal gaps at splash guards at prep sink and hand sink. 13) Replace all floor and base tiles where missing or loose throughout establishment, namely at walk-ins. 14) Fix front door so that is closes completely. 15) Provide weather stripping at entrance, so that no light is visible around doors. Also replace door sweep to left side of rear entrance. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd