Jimmy's Harborside, 3501 E Ocean View Ave., Norfolk, VA 23518 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Jimmy's Harborside
Address: 3501 E Ocean View Ave., Norfolk, VA 23518
Type: Full Service Restaurant
Phone: 757 427-2012
Total inspections: 8
Last inspection: 09/17/2015

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Inspection findings

Inspection date

Type

Recommended for annual Health Department permit renewal.
No violation noted during this evaluation.
09/17/2015Follow-up
Mops and brooms to be hung to dry.
  • Microwave Ovens (repeated violation)
    Observation: One microwave oven is not commercial.
    Correction: Replace the component of the microwave unit that makes the unit unsafe or replace the entire unit with a commercially-listed, ANSI-certified (such as NSF-approved) unit. Prior to purchase and installation of any new equipment, contact to make sure that replacement unit meets the specifications of Part IV, Articles 1 and 2 of these regulations.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: plate and spice storage racks in the kitchen.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
    Observation: The handwashing sink in the men's restroom is equipped with separate cold and water faucets rather than a mixing valve or combination faucet.
    Correction: Remove and replace the separate cold and hot water and provide a mixing valve or combination faucet capable of providing an adequate flow of water at 110°F and above.
  • Physical Facilities in Good Repair
    Observation: Roof leaking in the pan storage area of the kitchen. Holes in the wall next to the dry storage rack.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Walls soiled in some areas of the kitchen. Ceiling vent soiled in the mens restroom and floor in the mens restroom.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • Toxics - Presence and Use Restriction (corrected on site)
    Observation: Home use insecticide in storage room.
    Correction: Remove unnecessary poisonous or toxic materials. Pesticides must be applied by a licensed exterminator.
09/08/2015Routine
Contact supervisor for approval of smoking area.
  • Microwave Ovens (repeated violation)
    Observation: Two microwave ovens are not commercial.
    Correction: Replace the component of the microwave unit that makes the unit unsafe or replace the entire unit with a commercially-listed, ANSI-certified (such as NSF-approved) unit. Prior to purchase and installation of any new equipment, contact to make sure that replacement unit meets the specifications of Part IV, Articles 1 and 2 of these regulations.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: The handwashing sink at men's restroom is equipped with separate cold and water faucets rather than a mixing valve or combination faucet.
    Correction: Remove and replace the separate cold and hot water and provide a mixing valve or combination faucet capable of providing an adequate flow of water at 110°F and above.
04/21/2015Routine
  • Microwave Ovens (repeated violation)
    Observation: Not all microwaves are commercial.
    Correction: Replace the component of the microwave unit that makes the unit unsafe or replace the entire unit with a commercially-listed, ANSI-certified (such as NSF-approved) unit. Prior to purchase and installation of any new equipment, make sure that replacement unit meets the specifications of Part IV, Articles 1 and 2 of these regulations.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: The handwashing sink in the mens restroom in back area is equipped with separate cold and water faucets rather than a mixing valve or combination faucet.
    Correction: Remove and replace the separate cold and hot water and provide a mixing valve or combination faucet capable of providing an adequate flow of water at 110°F and above.
06/30/2014Follow-up
Manager took the certified food managers class last week and is waiting for results. No hand washing sign posted at the men''s restroom hand basin.
  • Microwave Ovens
    Observation: Microwaves are not commercial.
    Correction: Replace the component of the microwave unit that makes the unit unsafe or replace the entire unit with a commercially-listed, ANSI-certified (such as NSF-approved) unit. Prior to purchase and installation of any new equipment, make sure that replacement unit meets the specifications of Part IV, Articles 1 and 2 of these regulations.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: mold on shield in ice machine.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Refuse - Covering Receptacles
    Observation: Outside refuse container was uncovered.
    Correction: Cover all waste containers when not in continuous use.
  • Refuse - Maintaining Refuse Areas and Enclosures
    Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
    Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • Physical Facilities in Good Repair
    Observation: Cold water not coming on at the men's restroom hand basin in the back.(repeat) Hot water not coming on at the ladies restroom in the back area.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
06/16/2014Routine
A wall has been put up to divide two rooms and create a no smoking area. Advised the owner to contact our office for approval of the no smoking area.
  • Critical: Demonstration of Knowledge*
    Observation: The person in charge failed to posses a certified food service manager's card.(two addtional employees to register for the January class)
    Correction: Provide a certified food manager at all hours of operation.
  • Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
    Observation: Green beans 44'F and cheese sauce 44'F, cold holding at improper temperatures in the refrigerator.(Air temperature 40'F, adjusted thermostat and air temperature went down to 35'F.)
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Non-Food Contact Surfaces
    Observation: Ice build-up in freezer at the front bar where mugs are stored.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided a the hand washing lavatory at the front bar.
    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
  • Physical Facilities in Good Repair
    Observation: Cold water shut off at the men's restroom hand basin and hot water shut off for the back area restroom hand basin. Some floor tile missing in the men's restroom hand basin.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
12/12/2013Routine
Micorwaves must be commercial. Front bar not being used at this time. An additional employee to register for the next available certified food managers class. Employees to read and sign employee health agreement. Recommended for annual Health Department permit renewal.
  • Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens
    Observation: Animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in Ready-To-Eat form or as an ingredient in another Ready-To-Eat Food. Advisory not on table menus and specials posted on the wall.
    Correction: The Permit Holder shall inform Consumers of the significantly increased Risk of consuming such Foods by way of a Disclosure and Reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
  • Equipment - Cutting Surfaces
    Observation: The cutting board(s) is 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.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside up top in the ice machine(corrected), ventilation hood filters, outside of ovens(corrected) and backsplash for the grill, lots of ice build-up in the bar freezer, and keg refrigerator(corrected).
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Sink - Service Sink
    Observation: There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
    Correction: Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • Handwashing Cleanser; Availability (corrected on site)
    Observation: Soap was not provided at the hand washing lavatory in the mens restroom and the paper towels are not dispensing.
    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.
  • Physical Facilities in Good Repair
    Observation: Some floor tile area missing in mens restroom and floor to be smooth and cleanable.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
08/12/2013Routine
No food being prepared at the time of inspection. Front bar not in use at this time.
  • Temperature - Food Temperature Measuring Devices - Provided
    Observation: The certified food manager 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.
  • Equipment - Cutting Surfaces
    Observation: The cutting board 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.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: dry storage shelves soiled with old mouse dropping found, utensil storage container soiled and lined with soiled paper, ice scoop holder.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Refuse - Using Drain Plugs
    Observation: The refuse container used to store refuse/recycbles has no drain plug.
    Correction: Replace the drain plug to the refuse container.
  • Refuse - Maintaining Refuse Areas and Enclosures
    Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
    Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • Floor and Wall Junctures, Coved, and Enclosed or Sealed
    Observation: Floor and wall juncture in men's restroom and part of ladies restroom is not sealed.
    Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • Light Bulbs Protective Shielding
    Observation: Light bulbs in the front grill area are not shielded, coated, or otherwise shatter-resistent and some bulbs with sleeves do not have end caps.
    Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
  • Handwashing Cleanser; Availability (corrected on site)
    Observation: Soap not dispensing at the hand washing lavatory in the kitchen.(bar soap provided)
    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.
  • Ventilation - Mechanical Ventilation
    Observation: Ventilation is not sufficient to keep rooms free of excessive obnoxious odors. Ceiling vent no working in the men's restroom.
    Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
03/01/2013Routine

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