Inspection Report

Business Name
Jimmy John's - #2502

Business Address
3110 N CENTRAL AVE PHOENIX AZ 85013

Permit Number
FD-23-02210

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
10/4/2024

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-204.11 - Priority Foundation: Handwashing Sinks - Location and Placement. 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. Addl Notes: Install an approved handwashing sink in back area near ice machine. Ensure sink has cold and hot water that is a minimun of 100 degrees F. Corrective Action: Correct prior to re-inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding.

Addl Notes: Observed packages of sliced cheeses, deli meats, and deli salads in the walk-in refrigerator measuring 50 - 53 degrees F. Ambient temperature of walk-in refrigerator measured 57 degrees F. Per Manager, the foods items were received the previous eveining and stored in the walk-in refrigrator; greater than 4 hours. Advised Manager that the food items are time/temperature control for safety (TCS) foods which must be held below 41 degrees F. Manager stated they will discard the food items. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. Addl Notes: Observed ambient temperature of walk-in refrigerator to be 57 degrees F using min/max thermometer. TCS foods were held in refrigerator at time of inspection. Advised Manager that refrigeration units which hold TCS foods must hold foods at 41 degrees F or below. All other refrigerators were operating normally. Manager contacted a refrigeration technician. Technician arrived, inspected, and repaired the walk-in refrigerator. Ambient temperature of refrigerator is now 41 degrees F. Corrective Action: Corrected at time of inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

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

Addl Notes: 1. Air gap on chemical dispensers at mop sink and 3-compartment sink have an air break. Provide an air gap on both chemcial dispensers that is ASSE 1055-A compliant or equipped with an air gap fitting. 2. Provide a riser with studor vent or an approved hub drain below 3-compartment sink. If riser is installed, ensure riser height does not exceed height of bottom sink basin. If hub drain is installed, ensure the is a one-onch air gap between sink drain line and hub drain. Corrective Action: Correct prior to re-inspection.

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Replace ASSE 1022 dual check backflow preventers between carbonated beverage system and tea dispenser. Corrective Action: Correct prior to re-inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: 1. Repair/replace rusted shelves in the walk in unit. 2. Secure escutcheon plates where missing and caulk 􀂱􀀃note mop sink and restroom area. 3. Provide sprinkler head cover where missing in the male restroom. 4. Replace ceiling tiles above hot water heater. Corrective Action: Correct prior to re-inspection.

Comments/Details

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.
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.