JIMMY'S GRILL, 1100 MAINE AVE SW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 29, 2014 | Follow-up | 2 | 0 | Details / Comments |
|
Sep 23, 2014 | Routine | 11 | 13 | Details / Comments |
|
Jan 28, 2014 | Routine | 0 | 1 | Details / Comments |
|
Apr 29, 2013 | Follow-up | 3 | 1 | Details / Comments |
|
Apr 15, 2013 | Complaint | 3 | 2 | Details / Comments |
| No violation noted during this evaluation. | Mar 01, 2013 | RESTORATION | 0 | 0 | Details / Comments |
|
Feb 27, 2013 | Complaint | 1 | 0 | Details / Comments |
|
Dec 20, 2012 | Routine | 2 | 3 | Details / Comments |
|
Jan 05, 2012 | Routine | 2 | 5 | Details / Comments |
Sep 29, 2014 (Follow-up)
Violations:
- Plumbing installed; proper backflow devices
Garbage disposal unit is installed in the sink compartment. This is not allowed. Move the unit to the drain board of the 3 compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Impropper air gap at the 3 compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Except for the 2 repeat violation that have been granted additional time for correction all other 5 day notice items have been abated.
Continue to work on 45 day notice items.
If there are any questions contact Mrs. Coleman, Area Supervisor at 202-535-2180.
Sep 23, 2014 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (Corrected On Site) - Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. Owner provided with a sample copy. (Corrected On Site) - Hands clean and properly washed
No handwashing was observed by any employee during task changes. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (Corrected On Site) - Food separated and protected
Uncovered food items were observed in the walk-in unit (i.e. soups and cake toppings) and in prep area (i.e. hush puppies). Flies were observed landing on an uncovered container of hush puppies in prep area. Hush puppies were discarded. An employee was observed prepping large containers of crab meat, potatoes and eggs on floor. Raw food items were stored with ready-to-eat food items in refrigerated counter top in prep area. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean surfaces were observed on can opener and in refrigeration units (i.e. shelving, door gaskets, walk-in walls and ceiling). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Date markings were observed lacking on potentially hazardous ready-to-eat food items (i.e. soups, macaroni & cheese etc.) in walk-in. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer provided to check food temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Several unscreened windows and an open unscreened rear door were observed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Flies were observed flying around and landing on food items and surfaces throughout the establishment. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Employees handling food were lacking hair restraints. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Utensils were observed stored in a container of standing water in prep area. Knives were observed stored in seam between 3 compartment sink and wall. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single use containers (i.e. Styrofoam containers) and utensil were not stored in manner to prevent from contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Plastic shopping bag were observed being used to stored fish. Homemade juices were observed stored in trash cans. Soup and cake toppings were observed stored in reused chemical buckets. Juices, soup and cake toppings were discarded during inspection. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Aluminum foil was observed lining the shelving units in front prep area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards in use were observed stained and scratched. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Rusted food storage shelving was observed in use throughout the establishment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean surfaces (i.e. encrusted debris) were observed on the exterior sides of cooking equipment and shelving in prep areas. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Garbage grinder was observed installed in 3 compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
No air gap was observed at piping under 3 compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean walls, floors and ceilings were observed throughout the establishment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 AND 45 DAYS.
If you have any questions, please call area supervisor Mrs. Coleman at 202-442-5928.
CFPM: Ryan S. Evans exp: 09/22/16 #FS-54789
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.8F |
| Hush Puppies (Prep Table) (Holding) | 116.0F |
| Soup (Soup Warmer) (Hot Holding) | 92.5F |
| Fish - Sword (Refrigerator - counter top) (Cold Holding) | 37.5F |
| Lettuce (Refrigerator - counter top) (Cold Holding) | 34.6F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 34.7F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 40.3F |
| Tomatoes chopped (Refrigerator - counter top) (Cold Holding) | 40.1F |
| Calamari (Refrigerator - counter top) (Cold Holding) | 37.7F |
| Soup (Soup Warmer) (Hot Holding) | 103.0F |
| Macaroni and cheese (Hot Holding Unit) (Hot Holding) | 128.0F |
| Fried Chicken (Hot Holding Display Unit) (Hot Holding) | 138.9F |
| Hot Water (3-compartment sink) | 116.1F |
| Soup (Refrigerator - walk-in) (Cold Holding) | 39.9F |
| (Freezer) (Cold Holding) | 0.0F |
| (Freezer) (Cold Holding) | 0.0F |
| (Freezer) (Cold Holding) | 16.4F |
Jan 28, 2014 (Routine)
Violations:
- Adequate ventilation & lighting; designated areas used
Clean and scrub hoods and filters above fryer units.
Establishment will receive treatment for hoods and filters on 1/31/2014 to correct conditions found today.
Hoods and Filters will be checked on next routine inspection.
CFPM on duty - Ryan Evans, 46499
| Temperatures | |
| Tartar Sauce (Refrigerator - counter top) | 31.0F |
| Macaroni and cheese (Holding Cabinet) (Hot Holding) | 139.0F |
| Clam Chowder (Soup Warmer) (Hot Holding) | 141.0F |
| Cream of Broccoli (Soup Warmer) (Hot Holding) | 139.0F |
| Hot Water (Handwashing sink - deli section) | 112.0F |
| Hot Water (3-compartment sink) | 112.0F |
| Eggs (Refrigerator - display) (Cold Holding) | 35.0F |
| Onion Rings (Hot Holding Unit) (Hot Holding) | 138.0F |
| Hot Water (Handwashing Sink - Service Line) | 113.0F |
| Chicken raw (Refrigerator - deli display) (Cold Holding) | 38.0F |
| Fish - Tilapia (Refrigerator - display) (Cold Holding) | 29.0F |
| Mayonnaise (Refrigerator - counter top) (Cold Holding) | 31.0F |
| Onions raw (Refrigerator - display) (Cold Holding) | 33.0F |
| Fries (Hot Holding Cabinet) (Hot Holding) | 138.0F |
Apr 29, 2013 (Follow-up)
Violations:
- Food separated and protected
ABATED (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
ABATED (Corrected On Site) - Consumer advisory provided for raw or undercooked foods
ABATED (Corrected On Site) - Consumer advisory provided for raw or undercooked foods
ABATED (Corrected On Site) - Food properly labeled; original container
ABATED (Corrected On Site)
FOR QUESTION CALL MS COLEMAN AT 202-442-5928
Apr 15, 2013 (Complaint)
Violations:
- Food separated and protected
SODA CAN SCATTERED ON FLOOR AND UNDER SWEEPER; FOOD CONTAINER OPENED. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
THE CUTTING BOARD AT THE SIDE AREA OF DOOR IS DIRT WITH DEEP CREVICES; INTERIOR OF ALL SANDWITH STATION ARE NOT CLEAN WITH DEBRIS AND STAINS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Consumer advisory provided for raw or undercooked foods
NO CONSUMER ADVISORY. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
NO LABEL ON FOOD CONTAINERS. - In-use utensils: properly stored
USING KNIFE STORED IN A POT WITH STILL WATER. (Corrected On Site) - Plumbing installed; proper backflow devices
GARBAGE DISPOSER CONNECTED AT 3-COMPARTMENT SINK AND THE DRAIN PIPE CONNECTED WITH DRAIN PIPES OF OTHER TWO SINKS. NO AIR GAP AT DRAIN PIPE.
CFPM:TEVEN EVANS FS-45503 EXP 11/15/2013. CORRECT ITEMS WITH 5 DAYS AND 45 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-4432-5928.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Fish | 40.0F |
| Tomatoes sliced | 43.0F |
| Lettuce | 42.0F |
| Mayonnaise | 42.0F |
| Onions raw | 42.0F |
| Soup | 160.0F |
Mar 01, 2013 (RESTORATION)
Comments:LICENSE RESTORED
FOR ANY QUESTIONS CALL MS COLEMAN AT 202-442-5928
CFPM RYAN EVANS 46499 EXP 03/15/14
| Temperatures | |
| Hot Water (Handwashing Sink) | 126.0F |
| (Freezer) | 0.0F |
| (Reach-in Freezer) | 10.0F |
| Hot Water (Handwashing Sink - seafood section) | 124.0F |
Feb 27, 2013 (Complaint)
Violations:
- Hot & cold water available; adequate pressure
No runnung water on premises.
CFPM- Ryan Evans FS-46499 exp. date 03/15/2014
SUMMARY SUSPENSION due to operating without running water on the premises.Water turned off by DCWASA.
Delicatessen license removed.In order for the license to be to be restored, a re-inspection fee of $100.00(during normal business hours) or $400.00 (non-business) must be paid all items must be abated and approved by the DOH.Restoration procedures and re-inspection request form provided.
If you have any questions,please contact the Area Supervisor Jacqueline Coleman on (202)442-5928.
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
Dec 20, 2012 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees.(issued) (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink.(provided) (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards needed to be replaced. - Physical facilities: installed, maintained, & clean
All surfaces of stainless steel equiptment, inside bottom and door seams of the reach-in refrigerators and gaskets needed cleaning or replacing.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The DC CFM is Ryan S Evans: FS46499 will expire 01/15/2014.
Correct items stated within 45 days.
If you have any questions please contact the area supervisor Mrs. Jacqueline Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Crab cake (Deep Fryer) (Reheating) | 95.0F |
| Fish - Tilapia (Refrigerator - counter top) (Cold Holding) | 35.8F |
| (Refrigerator - reach-in) | 36.4F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 38.2F |
| Crab cake (Refrigerator - reach-in) (Cold Holding) | 36.3F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 38.2F |
| (Refrigerator - walk-in) | 38.9F |
| Macaroni and cheese (Refrigerator - walk-in) (Cold Holding) | 37.1F |
| Beef raw/ground (Refrigerator - walk-in) (Receiving Food) | 43.0F |
Jan 05, 2012 (Routine)
Violations:
- Food separated and protected
Food items not protected from possible contamination inside refrigeration units. (Corrected On Site) - Proper date marking & disposition
Food items stored inside refrigeration units not properly date-marked. (Corrected On Site) - Food properly labeled; original container
Food items/containers stored inside refrigeration units not labelled as to their contents. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Items/boxes/containers stored on the floor at storage areas. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Foodhandlers not wearing hair restraints. (Corrected On Site) - Nonfood-contact surfaces clean
Unclean non-food contact surfaces - shelves and equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor in need of cleaning. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-
CRITICAL ITEMS STATED WERE CORRECTED ON SITE
NON-CRITICAL ITEMS STATED NOT CORRECTED ON SITE MUST BE CORRECTED WITHIN 45-DAYS (02/21/12)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 112.0F |
| Crab cake (Grill) (Hot Holding) | 188.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| (Refrigerator - display) (Cold Holding) | 39.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Soup (Soup Warmer) (Hot Holding) | 148.0F |
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