Inspection Report

Business Name
Jimmy John's - #2176

Business Address
21001 N TATUM BLVD PHOENIX AZ 85050

Permit Number
FD-23-02205

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
12/7/2023

Grade
Not Participating

Priority Violation
1

Inspection Status
Re-Inspection Required

Violations

Violation #: 10

Repeat Violation

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

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

Violation #: 51

Repeat Violation

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law

2) Provide a dedicated water line to chemical dispenser at mop sink; it cannot be connected to mop

sink faucet.

3) 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.

4) Replace in line dual check (ASSE 1022) on water line to tea brewer. It shows signs of

significant leaking, is failing.

5) Install an ASSE 1022 on water line to ice machine.

6) Repair leak at prep sink faucet.

Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-101.11, C: Surface Characteristics-Indoor Areas

7) Repair rust damage inside walk-in cooler (walls and door). Deep clean first and use a rust

blocking paint such as rustoluem.

8) Flash off top of walk-in cooler to the ceiling – replace missing ceiling tiles used for

flashing. Do not use the top of the walk-in cooler for storage.

9) Seal gap at left side of walk-in at wall (the right side is properly sealed off).

10) Replace missing ceiling tile at left side of water heater.

11) Replace all floor and base tiles where missing or loose throughout establishment. Also

properly grout tiles that have been replaced that have gaps between tiles.

12) Provide weather stripping at entrance, so that no light is visible around doors.

13) Replace exhaust fan in men’s restroom.

14) Detail clean establishment; namely under shelving, under ice machine, walk-in cooler, soda

bag-in-box area.

Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Comments/Details

OC Re-inspection/Routine Inspection. Met with Josey. Establishment open and operating. E&D Class 3, 10+ Seating.

Correct the noted items within 30 days.

This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation violations on this inspection.

No County legal action will result from this inspection. If violations are not corrected within 30 days, legal action may result.

Report emailed.

Award: Not Participating,Signer: JF

"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.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

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