Jimmy Johns Gourmet Sandwiches, 11075 Fairfax Blvd, Fairfax, VA 22030 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Jimmy Johns Gourmet Sandwiches
Address: 11075 Fairfax Blvd, Fairfax, VA 22030
Type: Fast Food Restaurant
Phone: 703 877-0304
Total inspections: 4
Last inspection: 07/16/2015
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Inspection findings

Inspection date

Type
REMINDERS & RECOMMENDATIONS:
1) The manager has the employee health policy and demonstrated knowledge. Recommend keeping the signed agreements at the facility for future inspections. Provided blank copy of the EH agreement form to train new employees.
2) Do not over fill containers on prep top.
3) Allow the potentially hazardous foods (PHFs) to cool to 41F before wrapping or covering them. (example sliced tomatoes, sliced deli meat).
4) Cover the top of the bread rack with an empty tray to make sure bread is covered.
5) Recommend monitoring and writing receiving temperatures for PHFs. (you can write temperatures on invoice).
6) Monitor temperatures of food inside the refrigerator and the ambient temperatures at least 3 times a day. (one check recommended morning, after lunch rush and before dinner).
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced turkey 46F--3DR prep refg right
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Note: Put inside the refrigerator.
  • Food Temperature Measuring Device Required & Readily Accessible
    Observation: The certified food manager could not provide a food temperature measuring device.
    Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
  • Sanitizing Solution Test Kit Accurate & Used (corrected on site)
    Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. The test kit at the facility was not accurate.
    Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device. Note: Provided few test strips to the manager.
  • Critical: Backflow Prevention, Air Gap / When Required
    Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the mop sink basin.
    Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13.
  • Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
    Observation: The concentration of the bleach solution was measured at more than 200 ppm sanitizer sink. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
    Correction: Maintain the concentration of chlorine/bleach solution at 50-200 ppm. Verify concentration using the appropriate test kit.
07/16/2015Routine
Today’s inspection was to conduct a risk factor assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment. Sanitizer observed at acceptable level. Employee Health Policy in Place. Observed three employees wash hands properly during inspection.
EHS provided Certified Food Manager Guidelines sheet and three handwashing signs. Please remember to email your photo identification certified food manager card within 10 days of this visit. I have provided you with my contact information, including my email, during today's visit.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
  • Certified Food Manager/Certificate Process
    Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
    Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be emailed to EHS. Failure to provide a copy of the photo identification card will result in further enforcement action.
  • Hand Drying Provision / Individual, Disposable Towels (corrected on site)
    Observation: Observed that paper towels were not provided at the handsink in the food prep area.
    Correction: Manager provided papertowels for the food prep handsink. Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
  • Handwashing Signage at Handwashing Facilities Required (corrected on site)
    Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
    Correction: Provided a handwashing sign for both bathrooms and the one handsink in the food prep area. Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
08/26/2014Risk Factor
PREOPERATIONAL FINAL INSPECTION
*Items listed on Inspection Report dated 03-14-14 have been corrected. We thank you.
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you.
No violation noted during this evaluation.		07/11/2014Pre-Opening
PREOPERATIONAL FINAL INSPECTION
1. The installed self-serve soda dispensing machine has short levers that may lead to customer saliva contamination on soda contact surfaces. Replace the short levers with "Push Buttons."
2. A certified Food Manager has not been provided.
*You may stock prepackaged food items only. No food preparation or food service.
*Owner / Contractor shall correct the above listed items and schedule for a final follow up Health Department inspection.
No violation noted during this evaluation.		03/14/2014Pre-Opening

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