Inspection Report

Business Name
JIMMY JOHNS

Business Address
5128 S RURAL RD TEMPE AZ 85282

Permit Number
FD-24-01400

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
4/9/2024

Grade

Priority Violation
0

Inspection Status
Completed

Comments/Details

E&D, class 3 10+

OC re-inspection was conducted with the store manager, Makaila Connor. Most items noted in the last report had been addressed.

Manager/ the person in charge must be a CFPM and available at work site during operational hours. Maintain all managers’ and food handlers’ certifications on site for inspection purpose.

Permit is approved.

Please address the following items prior to the next routine inspection:
1. Provide drain cup for the vent port of the RPZ backflow preventer of the soda carbonator. Drainpipe of the vent cup must rigid and indirectly discharge to the floor drain with minimum 1” air gap from the top of the hub.
2. Secure the hub drain on top of the floor drain under the soda fountain station.
3. Relocate the bag and box location so employee can access the back of the ice machine for cleaning purpose.
4. Adjust the drainpipes from the ice machine’s filter and ice bin can be properly discharge the water from the filter and ice bin. Both of the pipes are discharging onto the floor.
5. Clean 3-comp and prep sinks and their faucet handles.
6. Clean under the ice machine. There is a layer of black slime on the floor.
7. Clean up the back room and only keep usable items to prevent harborage to pests.

No County legal action will result from this inspection.

Auto emailed the report to the owner.

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"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.