Inspection Report

Business Name
Jimmy John's - #2178
Business Address
430 E Bell RD Phoenix AZ 85022-2302
Permit Number
FD-23-02206
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
10/17/2023
Grade
Priority Violation
0
Inspection Status
Completed

Comments/Details

OC re-inspection conducted with PIC, Andrew.

Inspection rights and inspection report emailed to Ryan M.

Address the following items prior with 30 days:
1. Provide indirect drain line for the three compartment sink, riser, hub drain. Sink is direct plumbed to the sewer line to the grease trap
2. Provide ASSE 1013 reduced pressure zone backflow preventer for the the soda machine. No copper downstream of the backflow preventer. Test certificate needed at time of reinspection
3. Replace leaking ASSE 1022 inline dual check valve for the tea brewer, vent facing down
4. Repair leaks under womens toilet, women's and men's toilet seal
5. Provide 1 inch air gaps for all drainage lines to the the top of the floor sink flood lip
6. Repair leak or provide heat seal in the walk in freezer, ice buildup around the condensation line
7. Repair rusting in the walk in cooler
8. Adhere and seal three compartment sink to the wall
9. Provide cove base on the back side of the beverage station cabinet
10. Clean facility, examples are buildup in the sinks, soil buildup under the shelving in the walk in cooler, buildup in the ice machine floor drain and drainage line, walk in cooler fans, mens restroom ceiling
11. Seal all cracks, crevices and holes throughout facility. All areas to be easy cleanable, durable, non-absorbent and smooth. Noted areas are under women's toilet, front handwash station splash guard area, sewer caps, escutcheon rings, grease trap, mopsink

No county legal action will result from this inspection.

"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.