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

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Business Info

Restaurant: Jimmy John's
Address: 330 John Carlyle St, Alexandria, Virginia
Total inspections: 15
Last inspection: Sep 23, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. September 23, 2009Routine00Details / Comments
  • 3-501.16A2 - Critical Repeat Roast beef was coldholding inthe open-top unit at 45 degrees above the cooling line, as waas ham at 46, and salami at 43 and turkey loaf at 45 and provolone at 44.
  • 4-601.11A - Critical The interior of the icee machine had accumulations of mold on areas on contact with ice.
January 28, 2009Routine20Details / Comments
3-305.11A3 - Boxes chips were stored on the floor in the front area and in the back was also stored on the floor and/or food stored less than 6" above the floor.October 16, 2008Routine01Details / Comments
  • 2-102.11C07 - Critical The person in charge failed to teach, maintain and enforce proper holding temperatures for cold food storage to employees.
  • 3-501.16A2 - Critical Repeat Rolled up luncheon meats in the tops of open-top #'s 1 & 2 were badly out of temperature as were tomatos and sprouts.
  • 4-301.11 - Open top unit #2 was not able to hold foods cold in the top areas possibly due to a broken controller.
  • 4-501.11A - Repeat The ice machine had mold growing in the ice-making section.
  • 6-501.110A - Repeat The manager must designate a storage area for clothes and for personal food to be stored without contaminating commercial supplies. Clothes and personal items ere found stored on the floor and in with commercial food in the walk-in refrigerator.
July 07, 2008Routine23Details / Comments
  • 4-501.11A - Remove all newspapers lining the bottoms of both sandwich units. Repair faulty condensation lines or condensers.
  • 6-202.15A - Adjust or replace weatherstrip at front door to eliminate visible gap and to prevent the entry of vermin.
  • 6-303.11C - Less than fifty (50) foot-candles of light available over corner prep table. Observed @ 5 f.c. Burned out light over the three compartment sink.
  • 6-501.110A - Clothing, etc. stored on top of food items on rear shelves. Provide hooks, lockers, cabinet, etc. for personal belongings.
March 19, 2008Routine04Details / Comments
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-501.16A2 - Critical Repeat Salami and other meats were being sliced at 42 degrees F., but the slicing operation was imparting a 12 degree rise in the meats that were quickly wrapped up tightly and placed into the bottom of the open top units, allowing the interrior of the meat bundles to remain out of temperature for possiblyu extended times.
  • 4-502.11A1 - A sheet pan was being used as a work surface while sitting on an in-use garbage can. There appeared to be adequate work-surface space available.
November 16, 2007Routine21Details / Comments
No violation noted during this evaluation. June 14, 2007Routine00Details / Comments
  • 2-301.12 - Critical Improper handwashing procedures observed prior to employees putting on/changing gloves.
  • 3-501.16A2 - Critical Luncheon meats prior to slicing were at 41 degrees F. During slicing and weighing and separation with kraft paper, temperatures went up to 56 degrees F. The sliced meats were then wrapped tightly in approximately 5 lb packages and placed in the bottom of the open-top units where the internal temperatures remained at 56 degrees until the packages were opened and piled too high into the containers of the two open top units. Temperatures continued to rise toward room temperature for the meats above the cooling lines of the containers during serving periods. The open-top lids remained open during the entire time of the inspection. When they were attempted to close, over stuffed containers of lettuce and condiments did not allow their complete closure. It is estimated that temperatures of some luncheon meats not served during the day of slicing would be out of temperature for over 24 hours.
  • 4-302.12A - The food manager could not provide a food temperature measuring device that reads 0-220°F in 2 degree increments.
June 01, 2007Routine21Details / Comments
3-305.11A3 - Corrected During Inspection Critical Repeat Food (lettuce) observed on the floor in the walk in cooler.February 02, 2007Routine10Details / Comments
4-501.12 - The cutting board(s) along the kaipak prep coolers are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.October 02, 2006Routine01Details / Comments
  • 3-305.11A3 - Food products stored on the floor (walk in cooler, walk in freezer, hall to rest room and service line).
  • 4-602.13 - The nonfood contact surface of the equipment had accumulations of grime and debris. (storage shelves, tray in the walk in cooler and trays in cooling units)
June 05, 2006Routine02Details / Comments
No violation noted during this evaluation. February 06, 2006Routine00Details / Comments
7-102.11 - Corrected During Inspection Critical Working containers of sanitizer had no label to identify the product.October 17, 2005Routine10Details / Comments
  • 4-903.11A3 - Lids and straws were found not stored 6 inches above the floor under the fountain drink machine.
  • 5-205.11B2 - Corrected During Inspection The handwashing station at the front line is being used as a dump station.
July 12, 2005Routine02Details / Comments
4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.March 29, 2005Routine01Details / Comments

September 23, 2009 (Routine)

Comments:
No violations.

January 28, 2009 (Routine)



Violations:
  • 3-501.16A2 - Critical Repeat Roast beef was coldholding inthe open-top unit at 45 degrees above the cooling line, as waas ham at 46, and salami at 43 and turkey loaf at 45 and provolone at 44.
  • 4-601.11A - Critical The interior of the icee machine had accumulations of mold on areas on contact with ice.
    Keep food contact areas clean.
Comments:
The above observations were discussed with the manager. FAailure to address the continuing temperature problems withthe open-top units will result in further administrative follow-up during future inspections.

October 16, 2008 (Routine)



Violation: 3-305.11A3 - Boxes chips were stored on the floor in the front area and in the back was also stored on the floor and/or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
Comments:
The above observation was discussed with the manager.

July 07, 2008 (Routine)



Violations:
  • 2-102.11C07 - Critical The person in charge failed to teach, maintain and enforce proper holding temperatures for cold food storage to employees.
    Train employees on systems that will assure proper temperatures of potentially hazarous foods.
  • 3-501.16A2 - Critical Repeat Rolled up luncheon meats in the tops of open-top #'s 1 & 2 were badly out of temperature as were tomatos and sprouts.
    Study slicing processes and cooling again! (Repeat item) to assure that temperatures under 41 can be maintained. Don't slice tomatoes until they are below 41. The meats and tomatoes that were out of temperature were voluntarily destroyed.
  • 4-301.11 - Open top unit #2 was not able to hold foods cold in the top areas possibly due to a broken controller.
    have unit repaired, implement a system for checking all temps daily to assure that mechanical faults are caught before putting the public at risk.
  • 4-501.11A - Repeat The ice machine had mold growing in the ice-making section.
    Clean unit more often.
  • 6-501.110A - Repeat The manager must designate a storage area for clothes and for personal food to be stored without contaminating commercial supplies. Clothes and personal items ere found stored on the floor and in with commercial food in the walk-in refrigerator.
    Designate storage areas for employees and enforce their usage.
Comments:
The processes for cooling foods were discussed at length with the manager (again). The need for tracking temperatures via records was again stressed. Tickets were written for repeat items of food out of temperature and designated storage for employees.

March 19, 2008 (Routine)



Violations:
  • 4-501.11A - Remove all newspapers lining the bottoms of both sandwich units. Repair faulty condensation lines or condensers.
  • 6-202.15A - Adjust or replace weatherstrip at front door to eliminate visible gap and to prevent the entry of vermin.
  • 6-303.11C - Less than fifty (50) foot-candles of light available over corner prep table. Observed @ 5 f.c. Burned out light over the three compartment sink.
  • 6-501.110A - Clothing, etc. stored on top of food items on rear shelves. Provide hooks, lockers, cabinet, etc. for personal belongings.

November 16, 2007 (Routine)



Violations:
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens and unwrapped single-service items.
  • 3-501.16A2 - Critical Repeat Salami and other meats were being sliced at 42 degrees F., but the slicing operation was imparting a 12 degree rise in the meats that were quickly wrapped up tightly and placed into the bottom of the open top units, allowing the interrior of the meat bundles to remain out of temperature for possiblyu extended times.
    Find better way of maintaining temperatures.
  • 4-502.11A1 - A sheet pan was being used as a work surface while sitting on an in-use garbage can. There appeared to be adequate work-surface space available.
    Don't use trash cans as work surfaces.
Comments:
The above observations were discussed with the manaqer. Extensive conversation took place about cooling methods related to slicing.

June 14, 2007 (Routine)

Comments:
After the significant temperature violations of the last inspection and discussions with the Jimmy John's corporate headquarters, the local unit has successfully come up with procedures to address our concerns. The meats to be sliced are now mandated to be placed in the freezer for up to 45 minutes prior to slicing. The cutting boards that the sliced meats are to be placed on are now also being stored in the freezer. The slicing operations are limited to short periods of time, and the sliced meats are bundled up in less volume than previously done and the "bundles" are placed in the rear walk-in refrigerator that has lower temperatures and more capacity than the front make-table units. The bundles remain in the rear cooler until the initial packing of the units prior to lunch service. The unit manager is now also enforcing the closure of the make table lids when-ever there is a lull in sandwich making operations. Additionally, the manager has purchased a good thermister thermometer for monitoring temperatures.

June 01, 2007 (Routine)



Violations:
  • 2-301.12 - Critical Improper handwashing procedures observed prior to employees putting on/changing gloves.
    Ensure all food employees clean their hands and exposed portions of their arms with a cleanser in a hand sink by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with warm water, prior to drying on clean disposable towels.
  • 3-501.16A2 - Critical Luncheon meats prior to slicing were at 41 degrees F. During slicing and weighing and separation with kraft paper, temperatures went up to 56 degrees F. The sliced meats were then wrapped tightly in approximately 5 lb packages and placed in the bottom of the open-top units where the internal temperatures remained at 56 degrees until the packages were opened and piled too high into the containers of the two open top units. Temperatures continued to rise toward room temperature for the meats above the cooling lines of the containers during serving periods. The open-top lids remained open during the entire time of the inspection. When they were attempted to close, over stuffed containers of lettuce and condiments did not allow their complete closure. It is estimated that temperatures of some luncheon meats not served during the day of slicing would be out of temperature for over 24 hours.
    Assure that meats do not go up in temperature during slicing or that they are able to be brought down quickly. Sliced meats must be below 41 degrees F. prior to placing them in the open top units since these units are not of a capacity to draw down temperatures, just to hold existing temperatures. During this inspection, meats were removed and discarded that were above 41 degrees, layer at a time from both open-top units. Most of the display meats were discarded due to temperature violations.
  • 4-302.12A - The food manager could not provide a food temperature measuring device that reads 0-220°F in 2 degree increments.
    Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
Comments:
The above observations were discussed at length with the manager of the unit. The procedures used for slicing and stocking of the open top units were said to be according to corporate procedures. The thin portions being put on a warm scale and paper for weighing reach room-temperature almost immediately. The combined room-temperatrue slices are then tightly bundled together in a stack larger than an open-top container and placed in the bottom of the open-top units to cool. Several hours after slicing and packing, the internal temperature of the bundles were found to still be at 56 degrees F. The importance of finding a fast solution to this temperature dilemma was stressed. It was suggested to the owner that he check with the franchising Corporate headquarters to see if they had a solution for this problem.

February 02, 2007 (Routine)



Violation: 3-305.11A3 - Corrected During Inspection Critical Repeat Food (lettuce) observed on the floor in the walk in cooler.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:

1. There were no critical violation observed at the time of the inspection.
2. The noted non-critical violation was corrected during the inspection.
3. The overall facility in good condition.
4. If you have any question, please contact me.

October 02, 2006 (Routine)



Violation: 4-501.12 - The cutting board(s) along the kaipak prep coolers are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:

1. There were no critical violation observed at the time of the inspection.
2. Please correct the noted non-critical violation by the next routine inspection.
3. The overall facility in good condition. Good food handling practices and good sanitation observed throughout the facility. Good Job !!!
4. If you have any question, please contact me. Thank You!

June 05, 2006 (Routine)



Violations:
  • 3-305.11A3 - Food products stored on the floor (walk in cooler, walk in freezer, hall to rest room and service line).
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 4-602.13 - The nonfood contact surface of the equipment had accumulations of grime and debris. (storage shelves, tray in the walk in cooler and trays in cooling units)
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:

1. All noted violation must be corrected by the next routine inspection.
2. Please conduct the following: 1. Please conduct detail cleaning to floors (ware washing area, back storage area, walk in cooler, under self service beverage area and other areas). 2. Please monitoring date marking on all ready to eat food products. 3. Please relabel all toxic bottles (faded labels).
3. If you have any question, please contact me. Thank You !!!

February 06, 2006 (Routine)

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:

1. There were no violations observed at the time of the inspection.
2. Please conduct the following cleaning details: 1. Clean floors under the fountain drink machine. 2. Clean exterior of all equipment (proofer, cooling units, storage shelves, storage racks and others).
3. The over all facility in good condition. Good food safety practices. Good Job !!! Thank You....
4. If you have any question, please contact me.

October 17, 2005 (Routine)



Violation: 7-102.11 - Corrected During Inspection Critical Working containers of sanitizer had no label to identify the product.
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.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:

1. Critical violation corrected during the inspection.
2. The over all facility was in good condition. Good food practices, good sanitation and good organization. Please conduct detail cleaning to floors under the fountain drink machine.
3. If you have any question, please contact me. Good Job !!!! Thank You

July 12, 2005 (Routine)



Violations:
  • 4-903.11A3 - Lids and straws were found not stored 6 inches above the floor under the fountain drink machine.
    Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
  • 5-205.11B2 - Corrected During Inspection The handwashing station at the front line is being used as a dump station.
    The handwashing facility identified above is to be used for washing hands only.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:

1) There are no critical violations observed.
2) Remaining violations must be corrected by the next routine inspection.
3) Handwashing signs were given to the Certified Food Manager.
4) The overall facility was in good condition. I observed good sanitation and was well organized. The Certified Food Manager demonstrated good knowledge about food safety.
5) If you have any questions, please contact me.

March 29, 2005 (Routine)



Violation: 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
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.
Comments:
This visit was made to conduct the first routine inspection. Please review the following comments:

1. Please provide a chlorine test kit by the next routine inspection.
2. The overall facility was in good condition - good sanitation and organization. Good Job !!! Thank You !!!
3. If you have any question, please contact me.

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