Inspection Report

Business Name
Jimmy John's - #2504

Business Address
10460 N 90TH ST SCOTTSDALE AZ 85258

Permit Number
FD-23-02212

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
12/11/2023

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) 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.

3) Have chemical company provide true unobstructed 1"air gaps for all chemical dispensers; flex

gaps are not

approved.

4) Install an in-line dual check (ASSE 1022) on water line to tea brewer.

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

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

6) Repair rust damage inside walk-in cooler. Deep clean first and use a rust blocking paint

such as rustoluem. Also

refinish rusted leg of prep table in front service area.

7) Flash off top of walk-in cooler to the ceiling ??replace missing piece used for flashing. Do

not use the top of the

walk-in cooler for storage.

8) Replace missing ceiling tiles at water heater.

9) Replace cracked light shield in front service area. Also clean out light shield above oven.

10) Replace missing trim around mop sink (corner guards, all edges).

11) Replace missing escutcheon ring to sprinkler head near mop sink.

12) Re-seal 3-compartment sink, women?s restroom hand sink to walls, and seal gaps at splash

guards at prep sink

and hand sink.

13) Replace all floor and base tiles where missing or loose throughout establishment, namely at

walk-ins.

14) Fix front door so that is closes completely.

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

replace door sweep to left

side of rear entrance.

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

Comments/Details

OC Re-inspection/Routine Inspection. Met with Jennifer. 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: JL

"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.