Jimmy John's, 330 John Carlyle St, Alexandria, VA 22314 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Jimmy John's
Address: 330 John Carlyle St, Alexandria, VA 22314
Type: Fast Food Restaurant
Phone: 703 836-5160
Total inspections: 6
Last inspection: 12/29/2015
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Inspection findings

Inspection date

Type
This visit was made to conduct a risk based assessment. The Person in Charge was very helpful during the visit. Thank you. The following issues require attention:
1. When storing deli meats and other Time/temperature Control for Safety Foods, do not overstock the inserts on top of the sandwich prep tables. Fill the inserts to the line to ensure that the temperature is maintained at least at 41°F or below.
Note:
- Food employees shall limit their jewelry to one plain ring. Employees may not wear bracelets, watches, etc. because they can inhibit proper handwashing
- Time/ temperature control for safety foods prepared from ambient temperature (like tuna salad and cut tomatoes) must be cooled from 70°F to 41°F within 4 hours. To facilitate cooling foods from ambient temperature please place food in a shallow pan or container and leave uncovered until temperature has reached 41°F. This will allow air to circulate and cool the food. Food is to be cooled from ambient temp to 41°F or below in 4 hours. After reaching 41°F the food should be covered.
*Repeat Observations are Subject to Civil Penalty
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: The following food item(s) were measured at improper temperatures: sliced turkey on top of make table was at 47°F and roast beef was between 41-45°F.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Reduce the amount of product on top of the make tables. Food employee reduced the amount of deli meats in each insert and put remainder underneath.
  • Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
    Observation: Concentration of chlorine solution used to sanitize was measured above 200 ppm in spray bottles and in soaking container.
    Correction: Chemical sanitizers shall be used in accordance with the CFR. High concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain. Chlorine was remade and was measured at 50 ppm.
12/29/2015Risk Factor
Repair the front make table/ sandwich unit.
  • Critical: Hands and Arms / Cleaning Procedure
    Observation: Employee failed to wash her hands for 20 seconds.
    Correction: FOOD EMPLOYEES shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a HANDW ASHING SINK.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: The following food item(s) were measured at improper temperatures: sliced ham, sliced tomatoes, turkey, sliced cheese, shredded lettuce, and Italian cold cuts. Food were discarded during the inspection.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
  • Equipment / Good Repair / Operation
    Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: the front make table refrigerator.
    Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
06/11/2015Routine
The front make table/ sandwich unit was turned down and was holding a temperature of 26°F.
  • Critical: Hands and Arms / Cleaning Procedure (repeated violation)
    Observation: Employee failed to wash her hands for 20 seconds.
    Correction: FOOD EMPLOYEES shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a HANDW ASHING SINK.
06/11/2015Follow-up
  • Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
    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 spray bottles of cleaner improperly stored with single service containers (platters). Spray bottles were relocated during the inspection.
    Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
11/21/2014Routine
This is a pre-opening inspection. The following needs corrections:
1)
Observed that the walls and floor are not maintained in good repair or finished. Make the wall surfaces smooths and easy to clean.
2) Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Remove construction materials in the dining area.
3) Observed to-go boxes were stored on the floor. Elevated boxes 6 inches off the floor.
*
Recommended the issuance of the Alexandria Health Department permit.
*OK for CO
No violation noted during this evaluation.		10/10/2014Pre-Opening
The following violations must be corrected before the follow-up inspection on Oct 3, 2014:
Replace the door gaskets on the prep cooler units that are damaged.
Install additional hand sink in the dish washing area to increase the employee's opportunity to wash hands routinely.
Remove hose from the 3 compartment sink.
Provide three compartment sinks with an air gap.
Properly install ceiling tiles in the kitchen area.
No violation noted during this evaluation.		09/17/2014Pre-Opening

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