Jimmy John's Gourmet Sandwiches, 8359 Leesburg Pike B, Mclean, VA 22182 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Jimmy John's Gourmet Sandwiches
Address: 8359 Leesburg Pike B, Mclean, VA 22182
Type: Fast Food Restaurant
Phone: 703 748-3278
Total inspections: 7
Last inspection: 03/10/2016
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Inspection findings

Inspection date

Type
Discussed active managerial control. Observed good sanitation, handwashing and food temperature control.
No violation noted during this evaluation.		03/10/2016Routine
Note to Manager:
(1) Observed good handwashing and knowledge of foodborne illnesses.
(2) Complete training additional staff for the Certified Food Manager license.
(3) Train staff of proper cooling for the tomatoes and chemical storage. Consider assigning staff to monitor these areas. Check these areas regularly to ensure long term compliance.
(4) Please email a service report for the Walk-in-Cooler light to the Health Department.
  • Cooling Methods (corrected on site)
    Observation: The following methods used for cooling were not adequate to facilitate proper cooling: SLICED TOMATOES WERE PLACED IN THE 3DR KAIRAK COOLER WITHOUT PRE-CHILLING. SLICED TOMATOES WERE AT 46F AFTER 3 HOURS. FOLLOW YOUR COOLING/ ROTATION PROCEDURES.
    Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
  • Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
    Observation: Observed that inadequate lighting was provided in the walk-in-cooler. LIGHTING IS OUT AND NEEDS TO BE REPAIRED.
    Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT.
  • Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc.
    Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. OBSERVED CHEMICALS STORED OVER METAL BINS.
    Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. MOVED CHEMICALS.
05/16/2015Routine
The purpose of this visit was to conduct a risk factor assessment (RFA) in response to a general illness complaint received by Fairfax County Health Department. RFA conducted focused on specified food items (turkey, ham, bacon, mayo.) All food temperatures were observed in compliance during today's visit. Person in charge indicated meat slicers are washed, rinsed, sanitized between different types of meats. Discussed employee health policy with management. Thank you for your time today. If you have any questions, please feel free to call (703) 246-2444.
No violation noted during this evaluation.		09/04/2014Risk Factor
Today’s visit was to conduct a Risk Factor Assessment inspection.
If you have any questions or concerns, please call 703-246-2444. Thank You.
  • Handwashing Sink / Accessible at All Times (corrected on site)
    Observation: The handwashing facility located at by the drink machine is blocked, preventing access by employees for easy handwashing.
    Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
07/23/2014Risk Factor
  • Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
    Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.
    Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria. Redicussed 3-vat sink method and provided information.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced tomatoes 50F, sliced turkey 47F, provolone cheese 50F at kairak 3dr preptop cooler #1
    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. all items were skimmed off at the top (at the chill line) and were put back in the walkin cooler by food employee
  • Critical: Backflow Prevention, Air Gap / When Required (corrected on site)
    Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the 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. CFM cut hose above the flood rim level
01/13/2014Routine
No violation noted during this evaluation.07/30/2013Routine
Today’s inspection was to conduct a Risk Factor Assessment.
If you have any questions or concerns, please call 703-246-2444. Thank You.
No violation noted during this evaluation.		01/09/2013Risk Factor

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