Jimmys, 1203 Gulf Rd, Tarpon Springs, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Single-service articles not stored inverted or protected from contamination. Foil pans, cookline
- Basic - Stored food not covered in chest freezer. Fries
- Basic - Wiping cloth sanitizing solution stored on the floor. Cookline
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Wait area, next to ketchup
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk, bar area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline
|
2/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Salt container, dry storage
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in kitchen. Oil, across from dishmachine
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table next to back exit
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Above three compartment sink
- Basic - Stored food not covered in walk-in cooler. Salad dressings
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter, bar
- Basic - Wiping cloth sanitizing solution stored on the floor. Cookline
- High Priority - Displayed food not properly protected from contamination. Lemons, ice tea at bar
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cut watermelon in walk in cooler
|
7/12/2013 | Routine - Food | Inspection Completed - No Further Action |
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