Restaurant: Jimmy John's
Address: 240 Rivendell Ct., Winchester, VA 22603
Type: Fast Food Restaurant
Phone: 540 542-1938
Total inspections: 3
Last inspection: 09/16/2015
Ice scoop observed with handle touching ice for drinks. Handle must be stored upright or recommend a holder for the ice scoop inside or outside the ice bin.
Critical: Food Contact with Equipment and Utensils* (corrected on site) Observation: Food in contact with equipment or utensils (slicer) that have not been cleaned or sanitized as required.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Wash, rinse and sanitize the slicer like you would for any food contact surface or utensil.
Sanitizing Solutions, Testing Devices Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
Physical Facilities in Good Repair Observation: Back door is not maintained in good repair. Door jam prevents the door from closing properly. Can cause pest problems or safety concerns.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) Observation: Working containers of degreaser and windex are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
09/16/2015
Routine
refrigeration appears to be operating properly. Finish cleaning and the facility is approved to stock food. Schedule for the opening inspection. No violation noted during this evaluation.
09/15/2014
Pre-Opening
Final clean of the kitchen area is complete. Soap and towels stocked and signage up. Provide a thermometer for verifying temperature on potential hazardous foods. It should read from 0 to 220 degrees. Recommended digital, but analog/dial type meets minimum standards. Permit issued. No violation noted during this evaluation.
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