JIMMY JOHN'S, 1717 PENNSYLVANIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 06, 2013 | Follow-up | 0 | 1 | Details / Comments |
| No violation noted during this evaluation. | Jul 23, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 17, 2013 | Routine | 3 | 1 | Details / Comments |
|
Dec 19, 2012 | Complaint | 2 | 1 | Details / Comments |
| No violation noted during this evaluation. | Nov 29, 2011 | Preoperational | 0 | 0 | Details / Comments |
Aug 06, 2013 (Follow-up)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty.
ALL OTHER VIOLATIONS WAS ABATED EXCEPT FOR FOOD MANAGER CERTIFICATE, EMPLOYEE SIGNED UP TO RETAKE THE SERVE SAFE CLASS. RECOMMEND RECHECK ON NEXT VISIT.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator) | 38.0F |
Jul 23, 2013 (Follow-up)
Comments:1. HOT WATER AT THREE(3)COMPARTMENT SINK DO NOT SHUT OFF.
2. LID NOT PROVIDED FOR WASTE CONTAINER IN BATHROOM.
3. EMPLOYEE HAS ENROLLED IN CLASS FOR CFM.
RECOMMENT RECHECK ITEMS ON 7/29/13.
| Temperatures | |
| Hot Water | 113.0F |
| Ham sliced | 40.0F |
| Turkey sliced | 40.0F |
| Roast Beef | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Cold Holding) | 38.0F |
Jul 17, 2013 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - 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) - Plumbing installed; proper backflow devices
Hot water at the 3-compartment sink does not shut completely off (water has to be shut off at the valve underneath the sink).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
CFPM: NOT ON DUTY
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180)
| Temperatures | |
| (Freezer - walk-in) | -10.0F |
| (Refrigerator - walk-in) | 38.0F |
| Hot Water (Handwashing Sink) | 112.0F |
| Hot Water (3-compartment sink) | 111.0F |
| Ham sliced (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cooling) | 48.0F |
| Cucumbers (Refrigerator - counter top) (Cold Holding) | 37.0F |
| Turkey sliced (Refrigerator - counter top) (Cold Holding) | 37.0F |
| (Refrigerator - under counter) | 30.0F |
| (Refrigerator - under counter) | 36.0F |
| Hot Water (Handwashing Sink) | 110.0F |
Dec 19, 2012 (Complaint)
Violations:
- Correct response to questions
no certified food supervisor on duty(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
no sanitizing solution for wiping cloths (Corrected On Site) - Plumbing installed; proper backflow devices
no air gab at 3-compartment sink (Corrected On Site)
for questions call mr.Taylor at 202-442-9037
A certified food supervisor must be on duty when open
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| (Refrigerator - walk-in) | 40.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Eggs (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| (Freezer) | 10.0F |
| Beef (Warmer) (Hot Holding) | 164.0F |
Nov 29, 2011 (Preoperational)
Comments:NO OBJECTIONS TO THE ISSUANCE OF THE RESTAURANT BASIC BUSINESS LICENSE.
NO VIOLATIONS OBSERVED DURING THE INSPECTION.
EMPLOYEE HEALTH POLICY FORMS ISSUED AND DISCUSSED DURING THE INSPECTION PLEASE RETAIN FORMS AFTER EMPLOYEES HAVE REVIEWED AND SIGNED FORMS. KEEP FORMS ON FILE IN THE ESTABLISHMENT FOR REVIEW AT THE TIME OF THE NEXT REGULAR SCHEDULED INSPECTION.
| Temperatures | |
| Hot Water (3-compartment sink) | 139.0F |
| (Refrigerator - walk-in) | 30.9F |
| (Freezer - walk-in) | -7.9F |
| (Prep sink) | 138.0F |
| (Refrigerator - sandwich prep unit) | 36.6F |
| (Refrigerator - sandwich prep unit) | 35.1F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| Hot Water (Handwashing Sink - toilet/female) | 110.0F |
| Hot Water (Handwashing Sink - toilet/male) | 111.0F |
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