Jimmy's Harborside, 3501 E Ocean View Avenue, Norfolk, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Jimmy's Harborside
Address: 3501 E Ocean View Avenue, Norfolk, Virginia
Phone: (757) 362-9820
Total inspections: 22
Last inspection: Jul 9, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. July 09, 2009Routine00Details / Comments
  • 4-202.16 - The nonfood contact surface of the bottom of the two door prep refrig. is in poor repair and is not designed or constructed to be easily cleanable.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ice build-up in the bar refrig. where the mugs are stored, ice scoop cracked and in poor repair.
  • 5-501.113 - Corrected During Inspection Dumpster side doors open.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 6-202.11 - Light bulb in tall freezer and the walk-in refrig. are not shielded, coated, or otherwise shatter-resistent.
  • 6-303.11 - Corrected During Inspection Hood vent lights out.
  • 6-501.11 - Ceiling paint peeling and ceiling in poor repair near rear bar. Ceiling vents in restrooms soiled.
September 04, 2008Routine07Details / Comments
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 3-501.16 - Critical Diced tomatoes and collards 46'F, cold holding at improper temperatures in the Kenmore refrig. Air temp. 46'F.(temp. log shows 38'F at noon, not out more than four hours. Transferred to another unit. Monitor temp. and don't use until food can be kept at 41'F and below.)
  • 4-502.11 - The food temperature measuring device was found out of calibration in the range of use, reads 4'F at room temperature.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: microwave soiled up top inside, grease build-up on hood vent up front.
  • 4-903.12 - Non food contact items stored with food contact items in the storage room.
  • 5-203.14 - Critical Hose attached to faucet without backflow protection. No air gap for the ice machine drain line at the back bar.(correct within 3 days
  • 5-501.113 - Repeat Outside refuse container was uncovered.
  • 6-202.15 - Outer opening of the food establishment is not protected against entry of insects and rodents. Back screen door not self closing and screen in poor repair for the screen door off the deck.
  • 6-304.11 - Vent in the ladies restroom in front area is not working.
May 06, 2008Routine27Details / Comments
No violation noted during this evaluation. November 09, 2007Follow-up00Details / Comments
  • 2-102.11 a.18.1-17 II - Critical A food service employees were working in the food service establishment without having a valid food service card.
  • 2-401.11 - Critical The cook is drinking from an uncovered container in the food preparation area.
  • 3-101.11 - Corrected During Inspection Critical The corned beef and sausage gray in hte Roper refrig. were unsound or adulterated.(voluntarily discarded)
  • 4-202.16 - Ice machine rusting up top inside.
  • 4-204.16 - A cold plate cooling device with beverage tubing was installed in an ice bin at the rear bar ice bin and soda gun drain also running through bin. There was direct contact this equipment and stored ice intended for consumption.
  • 4-501.12 - The cutting board(s) in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: hood vent up front, ventilation hood filters in back, ice scoop holder for ice machine, fan cover in the walk-in refrig.
  • 5-501.113 - Outside refuse container was uncovered.
  • 6-202.14 - Toilet room door for one of the ladies restrooms is not provided with a self-closing door
  • 6-301.11 - Soap was not provided at the hand washing lavatory at the bars.
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory at the bars.
  • 6-303.11 - Hood vent lights for hood in back area not working.
  • 6-304.11 - Front hood vent not working. Vent in men's restroom up front is not working and all vents in restroom soiled.
  • 7-102.11 - Critical Working containers of chemicals are not properly labeled.
October 29, 2007Routine410Details / Comments
  • 4-203.12 - The ambient (air/water) temperature measuring device (degrees F) located in the white freezer was broken and is not accurate.
  • 4-204.112 - There was no temperature measuring device located in the Roper refrigerator.
  • 4-501.11 - Microwave (inside) was observed in a state of disrepair and damaged.
November 27, 2006Routine03Details / Comments
  • 3-304.14 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 4-601.11 - Corrected During Inspection Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:small vent hood, microwave.
  • 4-602.11 - Critical Surfaces of the icemachine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 6-202.11 - Light bulb in in kitchen not shielded, coated, or otherwise shatter-resistent.
  • 6-501.11 - Ceiling in kitchen is not maintained in good repair
August 31, 2006Routine14Details / Comments
  • 4-501.11 - Refrigerator was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of microwave.
  • 4-602.13 - Repeat The nonfood contact surface of the counter under slicer had accumulations of grime and debris.
  • 6-501.11 - Floor of walk-in is not maintained in good repair
  • 6-501.12 - Repeat Floor behind bar and in walk-in noted in need of cleaning.
May 12, 2006Routine05Details / Comments
  • 4-501.11 - Refrigerator was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of microwave.
  • 4-602.13 - Repeat The nonfood contact surface of the counter under slicer had accumulations of grime and debris.
  • 6-501.11 - Floor of walk-in is not maintained in good repair
  • 6-501.12 - Repeat Floor behind bar and in walk-in noted in need of cleaning.
May 12, 2006Routine05Details / Comments
  • 3-304.14 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 4-501.11 - Fryer vent stack was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.
  • 4-501.11 - Sandwich prep unit was observed in a state of disrepair and damaged.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: freezers.
  • 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: soda fountain holsters
  • 4-903.11 - Coffee filters were observed stored unprotected.
  • 6-501.12 - Repeat HVAC filters, floor behind cooking line noted in need of cleaning.
February 23, 2006Routine05Details / Comments
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of refrigeration and microwave and door gaskets.
  • 4-602.13 - Repeat The nonfood contact surface of the storage shelves and counter under microwave had accumulations of grime and debris.
  • 6-501.12 - Repeat floor behind and under equipment noted in need of cleaning.
November 15, 2005Follow-up03Details / Comments
  • 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  • 3-303.11 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
  • 4-204.112 - There was no temperature measuring device located in the refrigeration.
  • 4-501.11 - Sink brushes at bar observed in a state of disrepair and damaged.
  • 4-601.11 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: soda fountain holsterThe nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of refrigeration and microwave and door gaskets.
  • 4-602.13 - Repeat The nonfood contact surface of the storage shelves and counter under microwave had accumulations of grime and debris.
  • 6-501.111 - Critical Premises are not being routinely inspected for evidence of pests
  • 6-501.111 - Critical Methods are not being used to control pests
  • 6-501.12 - Repeat floor behind and under equipment noted in need of cleaning.
November 09, 2005Routine36Details / Comments
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 4-501.11 - Repeat Freezers were observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.
  • 4-501.11 - The door gasket of the refrigeration is (missing, damaged).
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of refrigeration and door gaskets.
  • 4-602.11 - Critical Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 4-602.13 - Repeat The nonfood contact surface of the storage shelves had accumulations of grime and debris.
  • 6-501.12 - Repeat Floor in kitchen and bar under and behind equipment noted in need of cleaning.
  • 7-201.11 - Corrected During Inspection Critical Repeat Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
August 08, 2005Routine25Details / Comments
  • 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card.
  • 2-401.11 - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 3-305.11 - Repeat Food stored on the floor. Or Food stored less than 6"" above the floor.
  • 4-501.11 - Freezers were observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of microwave, door gaskets of refrigeration.
  • 4-602.13 - Repeat The nonfood contact surface of the storage shelves and counters had accumulations of grime and debris.
  • 5-205.11 - Critical Observed employees using the automated handwashing station in a manner that was not approved by the manufacturer.
  • 6-501.12 - Repeat Floor walls and ceiling of kitchen, outside of hood, and floor under cooking line noted in need of cleaning.
  • 7-201.11 - Critical Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
August 01, 2005Routine46Details / Comments
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor.
  • 4-601.11 - Critical Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: microwave, refrigerators.
  • 4-601.11 - Corrected During Inspection Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: soda fountain holster
  • 4-602.13 - Repeat The nonfood contact surface of the counter under slicer and inside refrigerator had accumulations of grime and debris.
  • 6-501.11 - Ceiling in kitchen is not maintained in good repair
  • 6-501.12 - Repeat Floor behind cooking equipment and ceiling vents noted in need of cleaning.
June 30, 2005Routine15Details / Comments
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 4-601.11 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces:soda fountain holster
  • 4-601.11 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: microwave.
  • 4-602.13 - Repeat The nonfood contact surface of the storage shelves and inside of refrigeration had accumulations of grime and debris.
  • 6-501.11 - Ceiling over bar is not maintained in good repair
  • 6-501.12 - Repeat Floor behind and under bar noted in need of cleaning.
March 14, 2005Routine15Details / Comments
  • 3-304.14 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 4-601.11 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:soda fountain holster.
  • 4-601.11 - Critical Observed accumulations of grime and debris on the following food contact surfaces: vent hood.
  • 3-302.11 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 4-602.13 - Repeat The nonfood contact surface of the microwave, door gaskets had accumulations of grime and debris.
  • 6-501.12 - Repeat Floors, walls noted in need of cleaning.
December 28, 2004Routine23Details / Comments
  • 4-204.112 - There was no temperature measuring device located in any of the refrigeration or freezers.
  • 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor.
  • 6-501.12 - Repeat Floor behind bar and refrigeration, also walls in fry room and vent hood, HVAC vents noted in need of cleaning.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: fryer.
  • 4-602.13 - Repeat The nonfood contact surface of the refrigeration had accumulations of grime and debris.
  • 4-501.11 - Freezers hsd too much frost observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.
August 12, 2004Routine06Details / Comments
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 4-501.11 - bar cooler was observed in a state of disrepair and damaged.
  • 6-501.12 - Counters and hvac filters noted in need of cleaning.
  • 4-602.13 - The nonfood contact surface of the refrigeration had accumulations of grime and debris.
  • 6-501.11 - Door frames are not maintained in good repair
  • 5-501.16 - The quantity of refuse exceeded the storage capacity of the exterior storage enclosure.
January 29, 2004Routine06Details / Comments
  • 4-101.111 - The nonfood contact surface of the walk-in door is not corrosion resistant, nonabsorbent, and/or smooth.
  • 6-202.11 - Repeat Light bulb in walk-in not shielded, coated, or otherwise shatter-resistent.
  • 4-602.13 - Repeat The nonfood contact surface of the refrigeration and vent hood had accumulations of grime and debris.
  • 6-501.12 - Repeat Floors, walls and ceiling in the kitchen noted in need of cleaning.
August 21, 2003Routine04Details / Comments
  • 7-201.11 - Critical Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 6-501.12 - Floors and walls in the in the kitchen under and behind the cooking line and under the bar noted in need of cleaning.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 4-204.11 - Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below.
  • 4-602.13 - The nonfood contact surface of the vent hood, microwave, refrigerators, counter tops and freezers had accumulations of grime and debris.
  • 6-202.11 - Light bulb in kitchen and walk-in not shielded, coated, or otherwise shatter-resistent.
  • 4-204.112 - There was no temperature measuring device located in the refrigerators and freezers.
  • 3-302.11 - Critical Unwrapped or uncovered food in the refrigerators and freezers.
  • 3-501.15 - The methods used for cooling were not adequate.
  • 3-501.16 - Critical Green refrigerator cold holding at improper temperatures.
  • 6-501.111 - Critical Methods are not being used to control pests
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
August 12, 2003Routine48Details / Comments
No violation noted during this evaluation. January 22, 2003Routine00-

July 09, 2009 (Routine)

Comments:
All food frozen.No Violations noted.Permit Granted.Recommended for annual Health Dept. Renewal. Outside dumpster area OK.

September 04, 2008 (Routine)



Violations:
  • 4-202.16 - The nonfood contact surface of the bottom of the two door prep refrig. is in poor repair and is not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ice build-up in the bar refrig. where the mugs are stored, ice scoop cracked and in poor repair.
    Maintain nonfood-contact surfaces of equipment clean.
  • 5-501.113 - Corrected During Inspection Dumpster side doors open.
    Cover all waste containers when not in continuous use.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 6-202.11 - Light bulb in tall freezer and the walk-in refrig. are not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistent bulb.
  • 6-303.11 - Corrected During Inspection Hood vent lights out.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 6-501.11 - Ceiling paint peeling and ceiling in poor repair near rear bar. Ceiling vents in restrooms soiled.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Recommended for annual Health Department renewal.

May 06, 2008 (Routine)



Violations:
  • 3-304.14 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-501.16 - Critical Diced tomatoes and collards 46'F, cold holding at improper temperatures in the Kenmore refrig. Air temp. 46'F.(temp. log shows 38'F at noon, not out more than four hours. Transferred to another unit. Monitor temp. and don't use until food can be kept at 41'F and below.)
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 4-502.11 - The food temperature measuring device was found out of calibration in the range of use, reads 4'F at room temperature.
    Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: microwave soiled up top inside, grease build-up on hood vent up front.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-903.12 - Non food contact items stored with food contact items in the storage room.
    Discontinue storage of clean equipment and utensils in a location subject to contamination.
  • 5-203.14 - Critical Hose attached to faucet without backflow protection. No air gap for the ice machine drain line at the back bar.(correct within 3 days
    Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • 5-501.113 - Repeat Outside refuse container was uncovered.
    Cover all waste containers when not in continuous use.
  • 6-202.15 - Outer opening of the food establishment is not protected against entry of insects and rodents. Back screen door not self closing and screen in poor repair for the screen door off the deck.
    Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings; 2. Closed, tight fitting windows; and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 6-304.11 - Vent in the ladies restroom in front area is not working.
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
Comments:
Discussed putting a disclaimer of the menu if any food items, such and eggs and hambugers are served to order or served undercooked.

November 09, 2007 (Follow-up)

Comments:
Recommended for permit.

October 29, 2007 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - Critical A food service employees were working in the food service establishment without having a valid food service card.
    A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
  • 2-401.11 - Critical The cook is drinking from an uncovered container in the food preparation area.
    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 and single-use articles.
  • 3-101.11 - Corrected During Inspection Critical The corned beef and sausage gray in hte Roper refrig. were unsound or adulterated.(voluntarily discarded)
    Ensure food is safe and unadulterated.
  • 4-202.16 - Ice machine rusting up top inside.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 4-204.16 - A cold plate cooling device with beverage tubing was installed in an ice bin at the rear bar ice bin and soda gun drain also running through bin. There was direct contact this equipment and stored ice intended for consumption.
    Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
  • 4-501.12 - The cutting board(s) in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: hood vent up front, ventilation hood filters in back, ice scoop holder for ice machine, fan cover in the walk-in refrig.
    Maintain nonfood-contact surfaces of equipment clean.
  • 5-501.113 - Outside refuse container was uncovered.
    Cover all waste containers when not in continuous use.
  • 6-202.14 - Toilet room door for one of the ladies restrooms is not provided with a self-closing door
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 6-301.11 - Soap was not provided at the hand washing lavatory at the bars.
    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.
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory at the bars.
    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
  • 6-303.11 - Hood vent lights for hood in back area not working.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 6-304.11 - Front hood vent not working. Vent in men's restroom up front is not working and all vents in restroom soiled.
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
  • 7-102.11 - Critical Working containers of chemicals are not properly labeled.
    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.

November 27, 2006 (Routine)



Violations:
  • 4-203.12 - The ambient (air/water) temperature measuring device (degrees F) located in the white freezer was broken and is not accurate.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 4-204.112 - There was no temperature measuring device located in the Roper refrigerator.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 4-501.11 - Microwave (inside) was observed in a state of disrepair and damaged.
    Repair the microwave to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the microwave, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

August 31, 2006 (Routine)



Violations:
  • 3-304.14 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-601.11 - Corrected During Inspection Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:small vent hood, microwave.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-602.11 - Critical Surfaces of the icemachine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Clean the surface at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • 6-202.11 - Light bulb in in kitchen not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistent bulb.
  • 6-501.11 - Ceiling in kitchen is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 12, 2006 (Routine)



Violations:
  • 4-501.11 - Refrigerator was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.
    Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of microwave.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-602.13 - Repeat The nonfood contact surface of the counter under slicer had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 6-501.11 - Floor of walk-in is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - Repeat Floor behind bar and in walk-in noted in need of cleaning.
    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.

May 12, 2006 (Routine)



Violations:
  • 4-501.11 - Refrigerator was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.
    Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of microwave.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-602.13 - Repeat The nonfood contact surface of the counter under slicer had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 6-501.11 - Floor of walk-in is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - Repeat Floor behind bar and in walk-in noted in need of cleaning.
    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.

February 23, 2006 (Routine)



Violations:
  • 3-304.14 - Corrected During Inspection Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-501.11 - Fryer vent stack was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.
    Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-501.11 - Sandwich prep unit was observed in a state of disrepair and damaged.
    Repair restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: freezers.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: soda fountain holsters
    Clean and sanitize these surfaces for food contact.
  • 4-903.11 - Coffee filters were observed stored unprotected.
    Store in the original protective package to protect from contamination until used.
  • 6-501.12 - Repeat HVAC filters, floor behind cooking line noted in need of cleaning.
    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.

November 15, 2005 (Follow-up)



Violations:
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of refrigeration and microwave and door gaskets.
    Clean and sanitize these surfaces for food contact.Maintain nonfood-contact surfaces of equipment clean.
  • 4-602.13 - Repeat The nonfood contact surface of the storage shelves and counter under microwave had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 6-501.12 - Repeat floor behind and under equipment noted in need of cleaning.
    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.

November 09, 2005 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
    A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 3-303.11 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
    Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
  • 4-204.112 - There was no temperature measuring device located in the refrigeration.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 4-501.11 - Sink brushes at bar observed in a state of disrepair and damaged.
    Replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 4-601.11 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: soda fountain holsterThe nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of refrigeration and microwave and door gaskets.
    Clean and sanitize these surfaces for food contact.Maintain nonfood-contact surfaces of equipment clean.
  • 4-602.13 - Repeat The nonfood contact surface of the storage shelves and counter under microwave had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 6-501.111 - Critical Premises are not being routinely inspected for evidence of pests
    Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 6-501.111 - Critical Methods are not being used to control pests
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 6-501.12 - Repeat floor behind and under equipment noted in need of cleaning.
    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.

August 08, 2005 (Routine)



Violations:
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-501.11 - Repeat Freezers were observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.
    Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-501.11 - The door gasket of the refrigeration is (missing, damaged).
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of refrigeration and door gaskets.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-602.11 - Critical Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Clean the surface at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • 4-602.13 - Repeat The nonfood contact surface of the storage shelves had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 6-501.12 - Repeat Floor in kitchen and bar under and behind equipment noted in need of cleaning.
    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.
  • 7-201.11 - Corrected During Inspection Critical Repeat Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.

August 01, 2005 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card.
    A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
  • 2-401.11 - 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 and single-use articles.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-305.11 - Repeat Food stored on the floor. Or Food stored less than 6"" above the floor.
    Elevate food storage onto approved shelving with minimum 6"" legs or casters.
  • 4-501.11 - Freezers were observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.
    Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of microwave, door gaskets of refrigeration.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-602.13 - Repeat The nonfood contact surface of the storage shelves and counters had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 5-205.11 - Critical Observed employees using the automated handwashing station in a manner that was not approved by the manufacturer.
    Discontinue to use the automated handwash station for food disposal. This station must be used in accordance with the manufacturers operating procedures.
  • 6-501.12 - Repeat Floor walls and ceiling of kitchen, outside of hood, and floor under cooking line noted in need of cleaning.
    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.
  • 7-201.11 - Critical Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.

June 30, 2005 (Routine)



Violations:
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor.
    Elevate food storage onto approved shelving with minimum 6"" legs or casters.
  • 4-601.11 - Critical Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: microwave, refrigerators.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-601.11 - Corrected During Inspection Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: soda fountain holster
    Clean and sanitize these surfaces for food contact.
  • 4-602.13 - Repeat The nonfood contact surface of the counter under slicer and inside refrigerator had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 6-501.11 - Ceiling in kitchen is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - Repeat Floor behind cooking equipment and ceiling vents noted in need of cleaning.
    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.

March 14, 2005 (Routine)



Violations:
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-601.11 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces:soda fountain holster
    Clean and sanitize these surfaces for food contact.
  • 4-601.11 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: microwave.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-602.13 - Repeat The nonfood contact surface of the storage shelves and inside of refrigeration had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 6-501.11 - Ceiling over bar is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - Repeat Floor behind and under bar noted in need of cleaning.
    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.

December 28, 2004 (Routine)



Violations:
  • 3-304.14 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-601.11 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:soda fountain holster.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-601.11 - Critical Observed accumulations of grime and debris on the following food contact surfaces: vent hood.
    Clean and sanitize these surfaces for food contact.
  • 3-302.11 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
    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.
  • 4-602.13 - Repeat The nonfood contact surface of the microwave, door gaskets had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 6-501.12 - Repeat Floors, walls noted in need of cleaning.
    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.

August 12, 2004 (Routine)



Violations:
  • 4-204.112 - There was no temperature measuring device located in any of the refrigeration or freezers.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor.
    Elevate food storage onto approved shelving with minimum 6"" legs or casters.
  • 6-501.12 - Repeat Floor behind bar and refrigeration, also walls in fry room and vent hood, HVAC vents noted in need of cleaning.
    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.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: fryer.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-602.13 - Repeat The nonfood contact surface of the refrigeration had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-501.11 - Freezers hsd too much frost observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.
    Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

January 29, 2004 (Routine)



Violations:
  • 3-304.14 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-501.11 - bar cooler was observed in a state of disrepair and damaged.
    Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 6-501.12 - Counters and hvac filters noted in need of cleaning.
    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.
  • 4-602.13 - The nonfood contact surface of the refrigeration had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 6-501.11 - Door frames are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 5-501.16 - The quantity of refuse exceeded the storage capacity of the exterior storage enclosure.
    Increase the frequency of refuse pickup to prevent exceeding the area capacity

August 21, 2003 (Routine)



Violations:
  • 4-101.111 - The nonfood contact surface of the walk-in door is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 6-202.11 - Repeat Light bulb in walk-in not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistent bulb.
  • 4-602.13 - Repeat The nonfood contact surface of the refrigeration and vent hood had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 6-501.12 - Repeat Floors, walls and ceiling in the kitchen noted in need of cleaning.
    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.
Comments:
Most of the necessary cleaning from previous inspection done

August 12, 2003 (Routine)



Violations:
  • 7-201.11 - Critical Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 6-501.12 - Floors and walls in the in the kitchen under and behind the cooking line and under the bar noted in need of cleaning.
    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.
  • 3-304.14 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-204.11 - Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below.
    Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
  • 4-602.13 - The nonfood contact surface of the vent hood, microwave, refrigerators, counter tops and freezers had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 6-202.11 - Light bulb in kitchen and walk-in not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistent bulb.
  • 4-204.112 - There was no temperature measuring device located in the refrigerators and freezers.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 3-302.11 - Critical Unwrapped or uncovered food in the refrigerators and freezers.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-501.15 - The methods used for cooling were not adequate.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 3-501.16 - Critical Green refrigerator cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 6-501.111 - Critical Methods are not being used to control pests
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

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