Jimmy's Food & Deli

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: OBSERVED NO PEST CONTROL AGREEMENT AND OR PROOF OF SERVICE ON-SITE DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE AS REQUIRED AND MAINTAIN ON SITE FOR REVIEW. PRIORITY FOUNDATION VIOLATION. #7-38-020 (c). CITATION ISSUED.

Equipment and surfaces were dirty.

Inspector’s note: Observed exterior surfaces of ice machine, sliding doors of display coolers with accumulated food debris. Instructed to provide and maintain.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Observed plumbing fixtures in need of cleaning. Instructed to provide.

Ventilation or lighting was inadequate.

Inspector’s note: Obserevd burned out bulbs in ceiling above deli sandwich prep area. Instructed to provide increase lighting in said area.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed fish batter, rice and other seasonings out of the original containers without labels containing the product name. Instructed to label all foods and spices with common name that are out of the original containers

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food items stored on floor in walk-in cooler. Instructed manager to elevate all food six inches off floor.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: No splash guard in prep area handwashing sink. Must install a washable splashguard.

Staff personal cleanliness was inadequate.

Inspector’s note: Observed a food handling employee not wearing a hair restraint while preparing food. Instructed management that all food handling employees must wear a hair restraint while preparing food.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed soiled wiping cloths stored on prep tables. Instructed manager to store in sanitizing solution between uses.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Noted some use of milk crates for elevation at the kitchen area, dishwashing area, and dry storage area. Instructed not to use milk crates for elevation to prevent hiding places for pest. Must provide appropriate shelving for storage. All food items must also be stored 6" away from the wall

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed the inside of the deep fryer oil filtering unit with a build up of grease and food debris. Instructed to clean and maintain all

Equipment and surfaces were dirty.

Inspector’s note: Observed accumulated grease and food debris on interior and exterior surfaces of cooking equipment, prep tables, coolers, freezers, shelving units. Instructed manager to clean and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed water slowly draining from prep area handwashing sink. Must repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed mop in a position located in the rear dish area that does not allow to dry properly and prevent pest harborage. Must store mop after use in a mounted position that allows for air-drying without soiling and pest harboraging.

Ventilation or lighting was inadequate.

Inspector’s note: Observed some burnt out light bulbs in the main prep area. Instructed to repalce

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed fish batter, rice, and other seasonings out of the original containers without labels containing the product name. Instructed to label all foods and spices with common names out of the original containers.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food items stored on the floor in the walk-in cooler. Instructed manager to elevate all food six inches off the floor.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: No splash guard in prep area handwashing sink. Must install a washable splashguard.

Staff personal cleanliness was inadequate.

Inspector’s note: Observed a food handling employee not wearing a hair restraint while preparing food. Instructed management that all food handling employees must wear a hair restraint while preparing food.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed soiled wiping cloths stored on prep tables. Instructed manager to store in sanitizing solution between uses.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Noted some use of milk crates for elevation in the kitchen area, dishwashing area, and dry storage area. Instructed not to use milk crates for elevation to prevent hiding places for pest. Must provides appropriate shelving for storage. All food items must also be stored 6" away from the wall

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed the inside of the deep fryer oil filtering unit with a build-up of grease and food debris. Instructed to clean and maintain all

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Observed no sanitizer testing devices on site at the time of inspection. Instructed to provide. Priority foundation violation 7-38-005. Citation issued.

Equipment and surfaces were dirty.

Inspector’s note: Observed accumulated grease and food debris on interior and exterior surfaces of cooking equipment, prep tables, coolers, freezers, shelving units. Instructed manager to clean and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed water slowly draining from prep area handwashing sink. Must repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed mop in a position located in the rear dish area that does not allow it to dry properly and prevent pest harborage. Must store mop after use in a mounted position that allows for air-drying without soiling and pest harboraging.

Ventilation or lighting was inadequate.

Inspector’s note: Observed some burnt-out light bulbs in the main prep area. Instructed to replace

Staff personal cleanliness was inadequate.

Inspector’s note: Observed employee cooking without hair restraint. All food handlers must wear hair restraint while preparing food.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed discolored cutting board on prep cooler with deep grooves. Must replace/resurface and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed water slowly draining from prep area handwashing sink. Must repair and maintain.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Employee washroom door not self-closing. Must make self closing.

Thermometers were missing or inaccurate.

Inspector’s note: Must provide a visible and working thermometer in the 2-door prep cooler. Must provide.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Must label food storage containers when food is not in the original container.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed a 1/4" gap at the bottom of the west side receivin door. Must provide a tight fitting seal at all outer openings to prevent the entry of pests.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed wiping cloths stored on top of prep tables. Must properly store wiping cloths in a sanitizing solution when not in use.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Observed no covered waste receptacle provided in the employee unisex washroom. Must provide and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed a few broken floor tiles in front food preparation area and rear food storage area. Must repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed peeling paint and openings into walls in the employee washroom. Must repair and maintain. Walls must be smooth and easily cleanable surfaces.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed excessive amount of cluttera and unnecessary items in rear food storage area. Must remove clutter clean and organize area to prevent rodent harborage. Must elevate itens 6inches off the floor in front and rear storage area. Must use approved shelvig for product elevation.

Ventilation or lighting was inadequate.

Inspector’s note: Observed excessive dust build up on ventilation vent inside employee washroom. Must clean and maintain.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed a 1/4" gap at the bottom of the front entrance door. Must provide a tight fitting seal at all outer openings to prevent the entry of pests.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed torn door gasket inside of the reach-in cooler units. Instructed to replace.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed the interior of the microwave in the food prep area soiled with food derbis and splash. Instructed to clean.

Equipment and surfaces were dirty.

Inspector’s note: Observed an excessive amount of debris and ice buildup in the interior of all chest frezzers on premise. Must remove excess ice, detail clean, and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed food debris and spills on the floors and surfaces throughout the facility. Instructed to detail clean under all shelving units, interior of prep coolers, hot-holding units, prep tables and deep fryers to remove spills, food debris, dirt buildup and/or grease. Must maintain at all times.

Frozen food was thawed the wrong way.

Inspector’s note: Observed facility not meeting thawing requirements. Food handler thawing frozen ground beef in three compartment sink with no running water. Informed food handler of proper thawing methods ( must utilize running water with enough volatility when thawing). Must meet proper thawing requirements and maintain.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed a 1/4" gap at the bottom of the front entrance door. Must provide a tight fitting seal at all outer openings to prevent the entry of pests.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed wet wiping cloth laying throughout the rear prep area. Must properly store wiping cloths in a sanitizing solution between use.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed torn door gasket inside of the reach-in cooler units. Instructed to replace.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed the interior of the microwave in the food prep area soiled with food derbis and splash. Instructed to clean.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Observed facility without a cholorine chemical test kit for sanitizer or for ware washing area. Informed person in charge a cholorine test kit that accurately measures the concentration in mg/l of sanitizing solution must be provided. Priority foundation violation #7-38-005. No citation issued.

Equipment and surfaces were dirty.

Inspector’s note: Observed an excessive amount of debris and ice buildup in the interior of all chest frezzers on premise. Must remove excess ice, detail clean, and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed mop in a position located in the rear dish area that does not allow to dry properly and prevent pest harborage. Must store mop after use in a mounted position that allows for air-drying without soiling and pest harboraging.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed food debris and spills on the floors and surfaces throughout the facility. Instructed to detail clean under all shelving units, interior of prep coolers, hot-holding units, prep tables and deep fryers to remove spills, food debris, dirt buildup and/or grease. Must maintain at all times.

Equipment and surfaces were dirty.

Inspector’s note: Must clean the interior of the display cooler to remove spills.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors need cleaning along the wall base and in the corner to remove debris.

Ventilation or lighting was inadequate.

Inspector’s note: Must provide and maintain light shields or shatter proof buld above the rear dish washing area.

Ventilation or lighting was inadequate.

Inspector’s note: Must clean the vent cover in the rear next to the 3 comp sink to remove dust and debris.