Jimmy John's, 1314 Hillside Ave, Harrisonburg, VA 22801 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: Jimmy John's
Address: 1314 Hillside Ave, Harrisonburg, VA 22801
Type: Fast Food Restaurant
Phone: 540 432-1115
Total inspections: 6
Last inspection: 12/16/2015

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Inspection findings

Inspection date

Type

No Violations at time of inspection
No violation noted during this evaluation.
12/16/2015Risk Factor
Follow-up inspection. Mid-Feburary for the Jimmy Johns food training for current person in charge, please review the employee health policies that were provided at last inspection, particually to the specific diseases and symptoms. Still no food thermomter at the food establishment.
Complete the temperature log once a thermometer is purchased and calibrated. Just the cold-holding violation was corrected from last inspection.

  • Critical: Demonstration of Knowledge* (repeated violation)
    Observation: The person in charge failed to describe the symptoms and diseases that are transmissible through food.
    Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
    Observation: The person in charge could not provide a food temperature measuring device. Was informed that there was no thermometer a month ago.
    Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. Person in charge to purchase one, take picture of it in use in the establishment, and then email picture to the Health Department.
01/13/2015Other
Proper date marking of ready to eat foods. Very clean and organized kitchen. Employees were observed wearing and changing gloves and washing their hands when necessary. Discussion about new food code,front 3 door prep unit and being overfilled, and good retail practices of monitoring sanitizer and food temperatures. Refrigeration log to be kept on the deli meat side prep unit upper section. Person in charge is scheduled for Jimmy John food safety training. Keep up the great work! Provided Thermometer calibration log, employee health policy, and ServSafe Training options, and duties of the person in charge information.
  • Critical: Demonstration of Knowledge*
    Observation: The person in charge failed to describe the symptoms and diseases that are transmissible through food.
    Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Provided Person in charge employee health policy and reviewed the information with him.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: deli meats on right side upper 3 door prep unit cold holding at improper temperatures (47-51).
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Foods on the right side of unit out of temperature possibly due to overfilling the pans. Foods on the left side are holding at proper temperatures and lower part of unit is at 38F. Meats that were placed in unit less than 2 hours ago were relocated to a different unit.
  • Temperature - Food Temperature Measuring Devices - Provided
    Observation: The person in charge could not provide a food temperature measuring device.
    Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
12/16/2014Routine
No violations observed during visit. Very clean and orderly facility observed. Hand washing sinks available and in use with warm water, soap, and towels. Sanitizing wiping cloth solution available and in use. Reviewed food safety information with PIC: temperature controls
No violation noted during this evaluation.
04/09/2014Routine
Manager (Jack) and employees ( Matt, Joe, Marshall, Robbie and Jacquelyn ALL knowledgeable on food safety risk factors and employee health. Employees observed frequently washing hands, wearing and changing gloves when necessary. All foods date marked and within time frames set by corporate office. Employees should be commended for their dedication to assure they are serving foods in a safe and sanitary manner.
No violation noted during this evaluation.
07/10/2013Routine
NO VIOLATIONS OBSERVED. Manager knowledgeable on employee health and food safety risk factors.Employee health policy in place. Employees knowledgeable on food safety risk factors. Employees observed washing hands,wearing and changing gloves between tasks. Employees trained on food safety. All perishable food products are date marked and used within strict corporate guidelines. Management has food safety as a top priority in this facility and all staff should be commended for their efforts.
No violation noted during this evaluation.
01/08/2013Routine

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