Inspection Report

Business Name
Jimmy John's - #1554
Business Address
15425 N SCOTTSDALE RD SCOTTSDALE AZ 85254
Permit Number
FD-23-02165
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
11/24/2025
Grade
Not Participating
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-202.11 (A) - Priority: Approved System and Cleanable Fixtures; According to Law

Addl Notes: Observed chemical dispenser directly attached to the mop sink faucet using a hose. The mop sink faucet has an atmospheric vacuum breaker (AVB) upstream of the chemical dispenser (turned on/ under pressure). Do not use a faucet equipped with an AVB to supply water to chemical dispensers in a potable water distribution system. An AVB located on a mop/service sink faucet is considered a non-testable backflow prevention device. The AVB is not designed for use in high health hazard applications (e.g. soaps, sprays, degreasers, chemicals, and similar contaminants), and shall not be used where subjected to continuous pressure on the backflow prevention device. Person in charge disconnected the chemical dispenser from the mop sink. Discussed installing dedicated water line to chemical dispenser at mop sink. Provided Chemical Dispenser and Y-Valve (Wye) Installations guidance document electronically. Correct By: Corrected At Time Of Inspection

Violation #: 56

Repeat Violation

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

6-303.11 - Core: Intensity-Lighting Addl Notes: In walk in cooler observed dim lightbulb. Labels closer to the walk in freezer door could not be read clearly without inspector's flashlight. The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils, and supplies; and safely conducting general food establishment operations and clean-up. Repair or replace the lightbulb prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 2nd.

6-202.11 - Core: Light Bulbs, Protective Shielding Addl Notes: Observed unprotected light bulbs on the ceiling above the front handwashing sink and oven. 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. Repair or replace light bulb shielding/covers prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Comments/Details


Predefined Comment: No County legal action will result from this inspection.
Discussed repairing rust damage inside walk-in cooler and general cleaning frequency.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation
Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation
Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation
Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program
All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
Grading System The matrix below is used to grade food inspections under the voluntary grading system.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.