Jimmy John's, 11500 Midlothian, North Chesterfield, VA 23235 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Jimmy John's
Address: 11500 Midlothian, North Chesterfield, VA 23235
Type: Fast Food Restaurant
Phone: 804 897-9090
Total inspections: 7
Last inspection: 11/23/2015

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Inspection findings	Inspection date	Type
Facility is under ownership. FDA form 1-B is posted on the bulletin board. Ensure all staff are aware of this form and where they can review the information. Recommended using an ice bath on ambient product, (such as tomatoes), to cooler food more rapidly. Handwashing Lavatory, Water Temperature, and Flow Observation: Water from the handwashing sink at in the kitchen was measured at a temperature less than 100°F. Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.	11/23/2015	Routine
Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Sliced tomatoes and ham cold holding at improper temperatures. Do no stack product to high in the top of the MUT, causing an elevation in temperature. Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Water Pressure Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: hand sink in kitchen and women's rest-room. Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the hand sinks immediately	07/24/2015	Routine
Notes: 1. Discussed with assistant manager on duty where staff are washing and slicing tomatoes, cucumbers, and lettuce. Staff stated the washing takes place in the 3-vat sink and not the food preparation sink. This is NOT allowed with the 3-vat sink being directly plumbed. If an air gap is created then the 3-vat sink can be used to wash produce. Otherwise, all food preparation is to take place in the food preparation sink that is indirectly plumbed, and has currently has assorted office items stored on/in it. 2. Quizzed staff on employee health and signs/symptoms of when one should not work. Basic knowledge of signs/symptoms was present, but the 5 communicable diseases were not mentioned. Some sort of formal employee health policy needs to be in place. Provided additional copy of FDA form 1-B. Suggest having each employee sign a copy and keep them on file for the inspector to review. Also post the policy on the rear bulletin board for easy reference. 3. Be careful with overstocking of meats in the top wells. All must be under 41°F. 4. Mayo scoop can be stored in the mayo as long as the handle is kept out of it. Otherwise, the mayo scoop cannot be stored in standing water at any temperature. Wash all utensils at least every 4 hours. Utensils - In-Use - Between-Use Storage Observation: In-use utensils improperly stored between use. Mayo scoop stored in a container of standing water in the top of the MUT cooler. Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation) Observation: Bleach spray sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (tested at 200 ppm+). Correction: Utilize only bleach water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (tests at 50-100 ppm).	12/08/2014	Routine
Adequate thermometer, chlorine spray sanitizer, and test kit. Reviewed employee health with management and provided additional copy of FDA form 1-B. Checking to see if online training modules that staff complete address all required signs and symptoms. If facility chooses to use form 1-B all signed copies must be kept on file in the facility to be shared with the inspector at any time. Discussed altering current processes and making tuna salad from ALL pre-chilled ingredients. Suggest utilizing an ice water bath underneath the alfalfa sprouts that are stored in the top wells of the MUT cooler. The nature of the product makes it harder to properly cold hold the product. Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Alfalfa sprouts, tuna salad, and sliced tomatoes cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Mops - Drying Mops Observation: Mops not hung up to air dry (with head down). Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.	06/24/2014	Routine
Adequate thermometer, bleach sanitizer spray (re-mixed upon request), and chlorine test kit. 3-vat sink not currently set up for use. Reviewed employee health. Facility has a food prep sink in the rear, but does not use it. Items are regularly stored in it. Food preparation (ie. washing of lettuce and tomatoes) is being done in the sanitizer compartment of the 3-vat sink. Both the food prep sink and 3-vat sink appear to be directly plumbed. Refer back to plan review to see if an indirect plumbing connection was called for on either sink. Mops should be hung (head down) to allow for proper air drying. Lights in the WIC and WIF take time to warm up and get bright enough so you can see in the units with the doors closed. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: Overstocked meats in the top wells of the main MUT cooler cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) Observation: Bleach sanitizer spray being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (tested at 200 ppm+). Correction: Utilize only bleach water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (tests at 50-100 ppm).	01/06/2014	Routine
Adequate thermometer, chlorine spray sanitizer, and test kit. 3-vat sink not currently set up or in use. Reviewed employee health. No violations observed. No violation noted during this evaluation.	07/12/2013	Routine
Adequate thermometer, 3-vat setup, bleach sanitizer, and test kit. Reviewed employee health. Make sure staff understand the importance of not overstocking the top wells of the MUT coolers as we begin to move into warmer weather. The further away product is from the cold surfaces of the coolers the warmer the temperature will be. Remind staff that all dishes need to remain separated until they have had time to air dry. Stacking wet dishes promotes microbial growth. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: Overstocked italian meat and roastbeef cold holding at improper temperatures in the top wells of the main MUT. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Suggest keeping large portions in the bottom of the MUT units for safer cold holding. Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation) Observation: Metal pans on the side boards of the 3-vat sink and plastic containers on rear storage shelving were found stacked while wet after cleaning and chemical sanitization. Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.	03/12/2013	Routine

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