Inspection Report
Jimmy John's - #2503
4032 N SCOTTSDALE RD SCOTTSDALE AZ 85251
FD-23-02211
Food Establishment - Eating & Drinking
Food Routine Inspection
5/7/2024
Not Participating
1
Completed
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.
Provide a handwashing sink within 25 feet and and within sight of ice machine in back storage area. Ensure handwashing sink has hot and cold water with a minimum hot water temperature of at least 100 degrees F.
Correct By: Correct Prior To Reinspection,Repeat Violations: 3rd
Violation #: 16
Repeat Violation
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.
Observed manual vegetable dicer stored away as clean with food residue build-up between dicer handle and plastic dicing piece. Advised person in charge (PIC) that equipment, which is used to prep/process time/temperature control for safety (TCS) foods, must cleaned to sight and touch to prevent contamination of foods. PIC moved the vegetable dicer to the 3-compartment sink to be washed, rinsed, and sanitized.
CORRECTED AT TIME OF INSPECTION
Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.
Observed an accumulation of organic matter around the interior of the ice machine chute. Please remove all ice and conduct a wash, rinse, and sanitize of the interior prior to the next routine inspection. Advised the PIC to conduct a routine cleaning and sanitizing of the ice machine to preclude the accumulation of organic matter.
Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd
Violation #: 51
Description: Plumbing Installed; Proper Backflow Devices
Comments:
PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required
Install a reduced pressure principle assembly zone (RPZ) backflow preventer between water source and soda fountain carbonator. Ensure there is no copper/brass plumbing fixtures downstream of RPZ. Only stainless steel or pex plumbing fixtures can be used. Drain backflow preventer to nearby floor sink with a one inch air gap. Have RPZ tested and provide a test report.
2ND CONSECUTIVE VIOLATION
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained
1. Replace ASSE 1022 dual check backflow preventers at ice machine and ice tea dispenser. Drain to floor sink with a one inch air gap.
2. P&G chemical dispensers at mop sink and 3-compartment sink do not have mixers with true air gap. Each dispenser has sleeved type air gap, this is not approved. Replace sleeved type air gap with an non-sleeved air gap fitting.
3. Provide one inch air gap for ice machine drain line and walk-in condensate line at floor drain.
Correct By: Correct Prior To Reinspection
Violation #: 53
Repeat Violation
Description: Toilet Facilities: Properly Constructed, Supplied, Clean
Comments:
Core-6-202.14, C: Toilet Rooms, Enclosed
Replace self-closing door mechanism for male restroom. Ensure door closes and latches automatically.
Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods
1. Repair broken coved base tile at floor/base juncture to right of walk-in freezer.
2. Refinish/repair rusted areas on walls and at floor/wall junctures in walk-in refrigerator. Ensure repair is smooth and easily cleanable with no rust.
3. Refinish/repair rusted metal floor legs of ice machine. Ensure repair is smooth and easily cleanable with no rust.
4. Reseal gap between wall and handwashing sink in female restroom.
5. Replace ceiling tiles above and around hot water heater.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 56
Description: Adequate Ventilation and Lighting; Designated Areas Used
Comments:
Core-6-303.11, C: Intensity-Lighting
Replace the extinguished light bulb in the walk-in refrigerator to provide 10 foot candles minimum throughout the refrigeration unit.
Correct By: Correct Prior To Next Routine Inspection
Comments/Details
No County legal action will result from this inspection.
Emailed inspection report.
Award: Not Participating,Signer: Adam White, Manager
"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.
| 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.