JIMMY JOHN'S GOURMET SANDWICHES, 1101 14TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 12, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
May 05, 2014 | Routine | 3 | 6 | Details / Comments |
|
Dec 11, 2013 | Routine | 1 | 0 | Details / Comments |
|
Sep 27, 2012 | Routine | 2 | 1 | Details / Comments |
May 12, 2014 (Follow-up)
Violations:
- Plumbing installed; proper backflow devices
No air gap between pipe under 3 compartment and the drain.(pipe sawed) (Corrected On Site)
Notice abated from the inspection conducted on 5/05/2014.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 104.4F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 43.1F |
| Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 43.1F |
| Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 42.1F |
| (Freezer - walk-in) | 22.9F |
May 05, 2014 (Routine)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Sanitizing solution at inadequate concentration to temperature. Additional chlorine added. (Corrected On Site) - Toxic substances properly identified, stored, used
Chemicals stored above clean pans, utensils, and food. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer provided to check food temperatures.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food stored on floor of walk-in (onions) and on floor of kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Sponges in use for cleaning and sanitizing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solutions.(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There is no air gap between the pipe below three-compartment sink the drain.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| Roast Beef (Sandwich Prep Refrigerator) (Cold Holding) | 41.6F |
| Cucumbers (Sandwich Prep Refrigerator) (Cold Holding) | 41.0F |
| Ham (Sandwich Prep Refrigerator) (Cold Holding) | 41.0F |
| Salami (Sandwich Prep Refrigerator) (Cold Holding) | 38.0F |
| Lettuce Iceberg (Sandwich Prep Refrigerator) (Cold Holding) | 43.0F |
| Guacamole (Sandwich Prep Refrigerator) (Thawing) | 32.0F |
| (Sandwich Prep Refrigerator) (Cold Holding) | 38.0F |
| (Sandwich Prep Refrigerator) (Cold Holding) | 38.0F |
| Hot Water (3-compartment sink) | 130.0F |
| Ham (Walk-in Refrigerator) (Cold Holding) | 35.0F |
| Turkey (Walk-in Refrigerator) (Cold Holding) | 37.0F |
Dec 11, 2013 (Routine)
Violations:
- Hands clean and properly washed
HAND SINK WAS BLOCKED AT VISIT. HAND SINK MUST NOT BE BLOCKED IN ORDER TO ENSURE PROPER HAND WASHING. (Corrected On Site)
ITEM WAS CORRECTED ON SITE.
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 38.1F |
| (Refrigerator - walk-in) (Cold Holding) | 41.7F |
| Hot Water (Handwashing Sink - kitchen) | 100.0F |
| Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 37.3F |
| Salami (Refrigerator - sandwich prep unit) (Cold Holding) | 36.2F |
| Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 38.5F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 35.8F |
| (Refrigerator) (Cold Holding) | 39.1F |
Sep 27, 2012 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
HANDSINK NOT ACCESSIBLE. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (Corrected On Site)
ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| Bacon (Cold Holding) | 37.0F |
| Roast Beef (Cold Holding) | 41.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Reach-in Freezer) (Cold Holding) | -10.0F |
| Tomatoes sliced (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| (Refrigerator - walk-in) (Cold Holding) | 36.0F |
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