Jim's Drive Inn, 7898 Cleburne Boulevard, Dublin, VA 24084 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: Jim's Drive Inn
Address: 7898 Cleburne Boulevard, Dublin, VA 24084
Type: Fast Food Restaurant
Phone: 540 674-4948
Total inspections: 14
Last inspection: 03/23/2016

Restaurant representatives - add corrected or new information about Jim's Drive Inn, 7898 Cleburne Boulevard, Dublin, VA 24084 »


Inspection findings

Inspection date

Type

Confirmed attendance for Mrs. Fleshman for the manger's food safety course that took place on March 21st, 2016. Second half of the course and exam are scheduled for March 28th.
No violation noted during this evaluation.
03/23/2016Follow-up
  • Critical: Demonstration of Knowledge* (repeated violation)
    Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food:Cooling.
    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. PLEASE SIGN UP FOR THE NEXT AVAILABLE MANAGER'S FOOD SAFETY CLASS.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
    Observation: Different types of raw animal foods (hamburger and bacon) stored in such a manner that may cause cross contamination.
    Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Sliced tomato in fridge cold holding at improper temperatures
    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.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
    Observation: The prepared ready-to-eat (RTE) slaw in the refrigeration unit is not properly dated for disposition.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
    Observation: The commercially processed ready-to-eat (RTE)barbeque in the refrigeration unit is not labeled with a ""consume by"" date.
    Correction: Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: interior of food processor and bowls.
    Correction: Clean and sanitize these surfaces for food contact.
03/10/2016Risk Factor
Tile has been placed on the majority of the floor in the back kitchen area. Non-food contact surfaces are in much better condition. New faucet installed on the 3-compartment sink. Please repair the faucet in the restroom and the leaks in the ceiling. PIC has signed up for the next available food safety class.
  • Plumbing System Maintained in Good Repair (repeated violation)
    Observation: Plumbing connections at the sink in restroom is leaking.
    Correction: Plumbing systems and components shall be maintained in good repair. CORRECT WITHIN IN 2 WEEKS.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: Roof in back of facility is not maintained in good repair. Two leaks evident in back of facility. No food storage or food contact surfaces in area of leaks.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Please prepare within 30 days.
11/30/2015Follow-up
Cleaning of non-food contact surfaces and repairs to plumbing need to be corrected within 1 week. Some cleaning of the facility has taken place.
  • Critical: Demonstration of Knowledge* (repeated violation)
    Observation: Person in charge is unaware of proper times to wash hands.
    Correction: The person in charge should be knowledgable in food safety practices including when to wash hands. PIC should sign up for next available manager's food safety class within 1 week.
  • Critical: Hands - When to Wash* (corrected on site) (repeated violation)
    Observation: Person in charge was observed not washing hands after taking off gloves used for ground beef preparation and before putting on new gloves to continue in food prep.
    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.
  • Non-Food Contact Surfaces (repeated violation)
    Observation: The nonfood contact surfaces throughout the kitchen have accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. CORRECT WITHIN 2 WEEKS.
  • Plumbing System Maintained in Good Repair (repeated violation)
    Observation: Plumbing connections at the hand sink in kitchen, the 3 compartment sink, and the sink in restroom are leaking.
    Correction: Plumbing systems and components shall be maintained in good repair. CORRECT WITHIN IN 2 WEEKS.
11/19/2015Follow-up
  • Critical: Demonstration of Knowledge* (repeated violation)
    Observation: Person in charge was not aware of different minimum cooking temperatures of ground beef, bacon, and eggs.
    Correction: The person in charge should be knowledgable in food safety practices including required temperatures. Person in charge should sign up for next available manager's food safety course.
  • Critical: Hands - When to Wash* (corrected on site) (repeated violation)
    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.
    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 - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
    Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) and other raw animal foods that require lower cooking temperatures..
    Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Food Storage Containers - Identified with Common Name of Food
    Observation: Unlabeled food containers.
    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.
  • Cloths - Wiping Cloths - Use Limitation (repeated violation)
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Sliced tomatoes and butter cold holding at improper temperatures
    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.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
    Observation: The prepared ready-to-eat (RTE) chili in the refrigeration unit is not properly dated for disposition.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
    Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) milk in the refrigerator, the food should have been discarded 13 days ago.
    Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
    Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: thermometer.
    Correction: Clean and sanitize these surfaces for food contact.
  • Non-Food Contact Surfaces (repeated violation)
    Observation: The nonfood contact surfaces throughout the kitchen have accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. CORRECT WITHIN 2 WEEKS.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: The handwash station in the kitchen is being used to rinse foods (onion).
    Correction: The handwash facility identified above is to be used for washing hands only
  • Plumbing System Maintained in Good Repair
    Observation: Plumbing connections at the hand sink in kitchen, the 3 compartment sink, and the sink in restroom are leaking.
    Correction: Plumbing systems and components shall be maintained in good repair. CORRECT WITHIN IN 2 WEEKS.
11/12/2015Routine
Floor is much improved. Owner has plans to cover the floor either in some epoxy based paint or linoleum. Plumbing has been repaired and no sewage/grey water in the kitchen.
No violation noted during this evaluation.
05/12/2015Follow-up
Please repair all plumbing problems before re-opening. Have plumber call the Health Dept. to discuss issues with plumbing. Health Dept. also strongly recommends pumping the grease trap and septic tank.
  • Non-Food Contact Surfaces (repeated violation)
    Observation: The nonfood contact surface of the inside of refrigerators, walls, sinks, and countertops have accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Correct within 30 days.
  • Critical: Sewage - Conveying Sewage* (repeated violation)
    Observation: Sewage is not being properly disposed of in an approved sewage disposal system. Observed sewage standing in the 3-compartment sink.
    Correction: Immediately discontinue operation until sewage waste can be properly disposed of. Approval from the health department must be received prior to resuming operations. The permit holder is responsible for eliminating any public health hazard or nuisance that resulted from the improper disposal sited. Correct within 24 hours.
  • Floors, Walls, and Ceilings - Cleanability (repeated violation)
    Observation: Floor or floor covering throughout the kitchen is not smooth and easily cleanable.
    Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable. Work at cleaning the floor in the rear kitchen area and sealing to make smooth and easily cleanable. Repair within 90 days.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: Toilet in employee bathroom and mop sink are not maintained in good repair. Toilet is leaking and mop sink is unable to drain.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair within 30 days.
05/11/2015Follow-up
Some improvements have been made in regards to cleaning of the facility. Much more needs to be acheived. Plumbing at the mop sink still needs to be repaired.
  • Non-Food Contact Surfaces (repeated violation)
    Observation: The nonfood contact surface of the inside of refrigerators, walls, sinks, and countertops have accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Correct within 30 days.
  • Floors, Walls, and Ceilings - Cleanability (repeated violation)
    Observation: Floor or floor covering throughout the kitchen is not smooth and easily cleanable.
    Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable. Work at cleaning the floor in the rear kitchen area and sealing to make smooth and easily cleanable. Repair within 90 days.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: Toilet in employee bathroom and mop sink are not maintained in good repair. Toilet is leaking and mop sink is unable to drain.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair within 30 days.
04/27/2015Follow-up
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
    Observation: Raw food of animal origin (eggs and bacon) holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Non-Food Contact Surfaces (repeated violation)
    Observation: The nonfood contact surface of the inside of refrigerators, walls, sinks, and countertops have accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Correct within 30 days.
  • Floors, Walls, and Ceilings - Cleanability (repeated violation)
    Observation: Floor or floor covering throughout the kitchen is not smooth and easily cleanable.
    Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable. Work at cleaning the floor in the rear kitchen area and sealing to make smooth and easily cleanable. Repair within 90 days.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: Toilet in employee bathroom and mop sink are not maintained in good repair. Toilet is leaking and mop sink is unable to drain.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair within 30 days.
04/01/2015Follow-up
  • Critical: Demonstration of Knowledge* (repeated violation)
    Observation: The Person In Charge (PIC) failed to comply with the Food Regulations by having multiple violations of critical items during the inspection.
    Correction: The PIC should be able to demonstrate knowledge of foodborne prevention. Please sign up for a food safety class within 10 days of this inspection. Please provide proof of the registration to the Health Dept.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw food of animal origin (hamburger, eggs, and bacon) holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
    Observation: The prepared ready-to-eat (RTE) chili in the refrigeration unit is not properly dated for disposition.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • Non-Food Contact Surfaces (repeated violation)
    Observation: The nonfood contact surface of the inside of refrigerators, walls, sinks, and countertops have accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Correct within 30 days.
  • Floors, Walls, and Ceilings - Cleanability
    Observation: Floor or floor covering throughout the kitchen is not smooth and easily cleanable.
    Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable. Work at cleaning the floor in the rear kitchen area and sealing to make smooth and easily cleanable. Repair within 90 days.
  • Handwashing Cleanser - Availability
    Observation: Soap was not provided at the hand washing lavatory in the employee restroom.
    Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Correct within 5 days.
  • Hand Drying Provision (repeated violation)
    Observation: No disposable towels were provided at the hand washing lavatory in the employee bathroom.
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials. Correct within 5 days.
  • Physical Facilities in Good Repair
    Observation: Toilet in employee bathroom and mop sink are not maintained in good repair. Toilet is leaking and mop sink is unable to drain.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair within 30 days.
03/26/2015Routine
PIC has plan to call local extension office to see what classes are available. The floor has been scrubbed and is in much better condition. Many other improvements have been made. Keep up the good work.
No violation noted during this evaluation.
04/21/2014Follow-up
Three compartment sink has been repaired and is in good working condition.
  • Critical: Demonstration of Knowledge* (repeated violation)
    Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous 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. PIC should sign up for a food safety class.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:floors, walls, counters, surfaces in the employee bathroom.
    Correction: Maintain nonfood-contact surfaces of equipment clean. Correct within 90 days.
  • Hand Drying Provision (repeated violation)
    Observation: No disposable towels were provided at the hand washing lavatory in the employee restroom.
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
04/12/2014Follow-up
Please call once the plumber has repaired the 3-compartment sink.
  • Critical: Demonstration of Knowledge*
    Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous 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. PIC should sign up for a food safety class.
  • 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.
    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: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) chili and cole slaw in the refrigeration unit is not properly dated for disposition.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) milk in the refrigerator, the food should have been discarded 2 months ago.
    Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:floors, walls, counters, surfaces in the employee bathroom.
    Correction: Maintain nonfood-contact surfaces of equipment clean. Correct within 90 days.
  • Critical: Equipment and Utensils - Before Use After Cleaning*
    Observation: Unable to sanitize food contact surfaces due to 3-compartment sink being stopped up and no acceptable alternative.
    Correction: Call a licenced plumber to unstop the 3-compartment sink. Correct within 24 hours.
  • Critical: Water Capacity* (corrected on site)
    Observation: No hot water available at the handwashing sink. Water heater observed turned off or not set at the proper temperature.
    Correction: Ensure that water heater is turned on and set at proper operating temperature.
  • Critical: Sewage - Conveying Sewage*
    Observation: Sewage from the 3-compartment sink is not being properly disposed of in the sewage disposal system. The 3-compartment sink is clogged and grey water is backing up into the sink.
    Correction: Call a plumber and have the 3-compartment sink repaired. Correct within 24 hours.
  • Hand Drying Provision
    Observation: No disposable towels were provided at the hand washing lavatory in the employee restroom.
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
04/10/2014Routine
Spoke with PIC about alternative methods for handling food without bare-hand contact with ready to eat (RTE) foods.
  • Hands - Where to Wash (corrected on site)
    Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
    Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 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. Correct within 90 days.
  • Non-Food Contact Surfaces (repeated violation)
    Observation: The nonfood contact surface of the sinks, unused freezer, refrigerators, hood filters have accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Correct within 90 days.
03/19/2013Routine

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