Jimmy John's, 1291 Carl D. Silver Pkwy, Fredericksburg, VA 22401 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Jimmy John's
Address: 1291 Carl D. Silver Pkwy, Fredericksburg, VA 22401
Type: Fast Food Restaurant
Phone: 540 785-2123
Total inspections: 8
Last inspection: 04/01/2016

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Inspection findings	Inspection date	Type
Discussed the following with the person in charge: 1) ServSafe handouts provided during the inspection 2) Pest control 3) The facility is very clean and well maintained Abbreviations: PIC- person in charge, WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, IT- internal temperature, ST- surface temperature, PPM- parts per million Equipment - Fixed Equipment, Spacing or Sealing Observation: The handsinks in the Men's and Women's bathrooms are not sealed to the adjoining walls. Correction: Seal the units to the adjoining walls since the units are exposed to spillage or seepage. Mops - Drying Mops (repeated violation) Observation: Mops not hung up to air dry. 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.	04/01/2016	Routine
Discussed with the person in charge: - Facility is clean and well maintained. Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million, SP – sandwich prep unit Cloths - Wiping Cloths - Use Limitation (corrected on site) Observation: Wiping cloths improperly stored between use. Observed several wet wiping cloths stored on the 3-compartment sink. Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site) Observation: Observed duct tape on the handle of a knife and on the stand of the tomato slicer. PIC stated that the duct tape will be removed for cleaning. Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Equipment - Cutting Surfaces Observation: The cutting boards along the main sandwich prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. Mops - Drying Mops Observation: Mops not hung up to air dry. 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. Critical: Toxics - Identifying Toxic Containers* (corrected on site) Observation: Chemical spray bottle observed without a label. Observed several spray bottles throughout the facility not labeled. PIC labeled all containers during the inspection. Correction: Label spray bottles with contents or discard.	04/09/2015	Routine
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep Food temperatures continued: WIC-Cooked Turkey CH 42'F. Chlorine sanitizer concentration level in the 3 compartment sink measured 100 ppm. Facility is very clean, well organized and well maintained. Critical: Hands - When to Wash* (corrected on site) Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed employee donning new gloves without washing hands prior to handling bread. Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Tuna Salad @ 47'F in the prep unit - cold holding at improper temperatures. Tuna was relocated to the WIC. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Equipment and Utensils, Air-Drying Required (corrected on site) Observation: Food containers, on dry 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.	04/16/2014	Routine
Discussed, with operator, facility's practice of giving away sample subs to customers. Per operator the method utilized is as follows: mondays thru fridays, five cold ham & cheese subs, 5 cold turkey subs and 1 cold avocado and cheese sub are prepared between 9:45 am to 10:15 am, cut into thirds and individually wrapped. These subs are then put into a delivery bag for transport. The driver travels approximately 5 minutes (up to 3 miles) away from the facility. The driver, typically, heads to box stores and/or other large businesses to hand the subs out. These subs are gone within a very short time frame. The driver is usually back at the store by 11:30 am or earlier. This practice is done once again in the afternoon. Subs are prepared between 4:00 pm and 4:30 pm and then delivered to another nearby area, given away to customers, and the driver is usually back at the store around 5:30 pm or earlier. The maximum amount of time involved is 2 hours. No violation noted during this evaluation.	10/21/2013	Other
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) Observation: Chlorine sanitizer concentration level in the 3 compartment sink measured 10 ppm. Proper concentration level is 50 to 100 ppm. Corrected to 50 ppm. Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.	10/21/2013	Risk Factor Assessment
No food prep observed during this pre-opening inspection Facility is in substantial compliance with the rules and regulations regarding restaurants set forth by the Virginia Department of Health. Permit issued. Foods from approved sources. . Discussed: 1. Ensure all equipment is cleaned and sanitized prior to using. 2. Ensure all shipping plastic is removed from newly purchased equipment. 3. Place hand washing signs at all hand washing sinks. Person in charge has the signs but is waiting for direction for corporate office as to the specific location for the signs. 3. Date marking should be performed on left over meat, tuna, cheese, sliced tomatoes, and any other potentially hazardous foods that are prepared in house and held for more than 24 hours. Date marking handout provided. 4. Fax copy of ServSafe certificate when received to the Health Department. ServSafe test taken and passed 7/4/2013. 5. Fax final copy of certificate of occupancy and final version of employee health policy to the Health Department. No violation noted during this evaluation.	07/05/2013	Routine
Approval of renovations to facility that is changing owners. May 1, 2013 Mr. Jeffrey Bragg Fredericksburg Building Official P.O. Box 7447 Fredericksburg, Va. 22404 Subject: Jimmy John’s, 1291 Carl D. Silver Parkway, Fredericksburg, Va. 22401 Dear Mr. Bragg: Construction/renovation plans for the above referenced establishment have been reviewed to assure that they comply with applicable requirements of the Virginia Department of Health. __X_ Approved: Construction/renovation plans for this establishment, as submitted on March 8, 2013 appear to be within compliance of requirements of the Virginia Department of Health. As discussed with the operator: operator will provide the dimensions of the hot water heater to ensure that it is able to meet peak water demands. __ Not Approved: Plans for this establishment, as submitted on March 8, 2013 do not clearly provide for all items required by the Virginia Department of Health. These items are described in the attached letter to the responsible individual. Please note that all items are subject to a final inspection. I reserve the right to make additional requirements at the time of the inspection for items that were not shown on the plans. Sincerely, Lauren T. Gibson Environmental Health Specialist, Sr. Cc: Mr. John Gluck No violation noted during this evaluation.	05/01/2013	Other
No violation noted during this evaluation.	03/21/2013	Other

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