JIMMY T'S PLACE, 501 EAST CAPITOL ST SE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 28, 2014 | Complaint | 3 | 4 | Details / Comments |
|
Aug 21, 2014 | Routine | 1 | 4 | Details / Comments |
|
Apr 03, 2014 | Routine | 4 | 1 | Details / Comments |
| No violation noted during this evaluation. | Nov 14, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 26, 2012 | Routine | 2 | 3 | Details / Comments |
Aug 28, 2014 (Complaint)
Violations:
- Hands clean and properly washed
EMPLOYEES ARE NOT FREQUENTLY WASHING HANDS BETWEEN TASKS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN;PREP TABLE WITH RTE FOOD/UTENSILS IN USE(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED WITH DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
UNLABELED PLASTIC SQUEEZE BOTTLES LEFT ON KITCHEN COUNTER(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE (Corrected On Site) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE ESTABLISHMENTFLOOR, EQUIPMENTS, WALLS, UTENSILS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
Most recent pest control service date: 08/03/2014
If any question please call area supervisor Ms Coleman at 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| Hot Water (3-compartment sink) | 121.0F |
| Hot Water (Handwashing Sink) | 116.0F |
| (Refrigerator - reach-in) | 40.0F |
| Cheese (Refrigerator - open display) (Cold Holding) | 40.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 41.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 40.0F |
| Turkey (Refrigerator - open display) (Cold Holding) | 39.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 40.0F |
| Tuna (Refrigerator - open display) (Cold Holding) | 40.0F |
| Lettuce spring mix (Refrigerator - open display) (Cold Holding) | 39.0F |
| Ground Beef (Refrigerator - open display) (Cold Holding) | 41.0F |
| Diced Tomatoes (Refrigerator - open display) (Cold Holding) | 40.0F |
Aug 21, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES: UNCLEAN CAN OPENER (Corrected On Site) - Food properly labeled; original container
UNLABELED PLASTIC BOTTLES SQUEEZE ON THE COOK SERVICE LINE(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES: KITCHEN FLOOR/EQUIPMENTS/WALLS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
Most recent pest control service date: 08/03/2014
If any question please call area supervisor Ms Coleman at 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| Hot Water (3-compartment sink) | 113.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 40.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 41.0F |
| Cheddar Cheese (Refrigerator - open display) (Cold Holding) | 39.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 43.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 41.0F |
| Lettuce romaine (Refrigerator - open display) (Cold Holding) | 40.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 41.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 43.0F |
| Milk (Refrigerator - open display) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 42.0F |
Apr 03, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES (Corrected On Site) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE GROOVES (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
Most recent pest control Inspection on 03/29/2014 .
If any question please call area supervisor MS.COLEMAN at 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink) | 113.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - walk-in) | 41.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 48.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 46.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 45.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 40.0F |
Nov 14, 2012 (Follow-up)
Comments:CFPM: CYNTHIA FOSTERS FS-48749 EXP 08/01/2014. NOTICE ABATED FROM INSPECTION OF 10/26/2012.
| Temperatures | |
| Hot Water | 114.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Reach-in Freezer) | 12.0F |
| Tomatoes sliced | 40.0F |
| Onions raw | 40.0F |
Oct 26, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Defrost,clean and sanitize all reachin units and freezers. Remove mold and mildew from reachin refrigerator on the line - Proper date marking & disposition
date and label all potentially hazardous food inside of the reachin refrigerator(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)No thermometer in reach-in refrigerator. - Nonfood-contact surfaces clean
clean exterior of all equipment behind the line(grease and dried food particles on deep fryer )(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floors and walls behin the line contain grease and dried food particles(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Old or unused equipment stored in the establishment.
Correct stated items within 5days
Correct stated items within 45days
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Grits (Warmer) (Hot Holding) | 155.0F |
| Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Potatoes (Grill) (Hot Holding) | 148.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Scrapple (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Black Beans (Refrigerator - reach-in) (Cold Holding) | 40.0F |
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