Jimmy Johns, 1650 Rio Road East Suite F, Charlottesville, VA 22901 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Jimmy Johns
Address: 1650 Rio Road East Suite F, Charlottesville, VA 22901
Type: Full Service Restaurant
Phone: 434 975-2100
Total inspections: 3
Last inspection: 07/08/2015
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Inspection findings

Inspection date

Type
During this inspection the facility appears well maintained, clean and well organized. Discussed employee health policy, cold holding temperatures, rotation of fresh baked to day old bread, sanitizing mixture and concentration, and pest management policy. The employees are knowledgeable and conscientious in their "clean as they go" practices.
No violation noted during this evaluation.		07/08/2015Risk Factor
Routine inspection notes substantial compliance with the Virginia Food Regulations as observed on this date. Active managerial control observed over key food handling areas: 1) foods being held at proper cold holding temperatures, 2) staff observed using clean disposable food-service gloves to prevent bare hand contact with ready-to-eat foods, 3) discussed employee health policies with manager (manager was knew important standards - employee health policy posted in back work area, 4) discussed in-use food contact surfaces (i.e. in-use meat / vegetable slicer) and the requirement to wash, rinse and sanitize these food contact surfaces every four hours. Note: Asked manager to display 2014 VDH within public view (corrected).
  • Food Storage Containers - Identified with Common Name of Food (corrected on site)
    Observation: Unlabeled food containers (large salt shaker in back area) not labeled.
    Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
    Observation: In-use utensils improperly stored between use. Ice scoop on top of ice machine in direct contact with a non-food contact surface.
    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.
07/28/2014Routine
Overall substantial compliance with the Virginia Food Regulations as observed on this date. Staff observed conducting proper hand washing as needed. Proper use of gloves to prevent bare hand contact with ready-to-eat foods observed. Items such as mayonnaise , canned chicken & tuna are pre-chilled 24 hours in advance of making these salads. Employee health information was posted and was discussed with the management. Manager was aware of important symptoms for restriction or exclusion of employees (if needed).
  • Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
    Observation: Dispensing utensils improperly stored between uses. Ice scoop observed stored directly on top of ice machine - not in a clean container.
    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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Sliced beef cold holding at improper temperatures (44 F). Product was observed stacked in the top of a sandwich preparation unit and had been there less than 1 hour. Discussed staging of foods with manager.
    Correction: Relocate the sliced beef to a cooler area to ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
07/24/2013Routine

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