JIMBOS PIT BAR B Q

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl being used in mustard coleslaw in walk-in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink was discarded Corrected On-Site

Basic - Stored food not covered. Tea urns. PIC covered teas. Corrected On-Site

High Priority - Food placed in soiled container/equipment. Observed employee carrying cooked meats on tray on top of head, touching bottom tray with hair. Employee moved items to clean tray.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Ice chute

Basic - Cove molding at floor/wall juncture broken/missing. Walk in cooler for the meats.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on top shelf in serviceline.

Basic - Floors not constructed to be easily cleanable. Kitchen area

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored behind knife rack and wall. Operator removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in meat cooler.

Basic - Single-service articles improperly stored. To go containers stored on floor by cookline.

Basic - Food not stored at least 6 inches off of the floor. Bag of sugar and breading in walk-in cooler. operator moved products.. Corrected On-Site

Basic - Food-contact surface not smooth and easily cleanable. Plastic bean container melted. operator discarded. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk sugar and flour containers. Operator labeled containers. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm Operator changed bucket 100ppm Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed to operator. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tartar sauce made last wed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in both walk-in coolers.

Basic - Worn, torn and/or soiled floors/carpeting. Soiled floors in walk-in cooler spilled beans

High Priority - Container of medicine improperly stored. Employee medicine stored in walk-in cooler. Manager moved medicine. Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pulled pork in walk-in cooler, suggested thin pans without lids. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk-in cooler.

Basic - Single-service articles improperly stored. To go boxes stored on floor on cookline. manager moved to go boxes Corrected On-Site

Basic - Unclean building components, attachments or fixtures.walk-in cooler fan guards with dust debris. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Moved Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Beh and beside ovens

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Mac and Cheese (84°F - Cooling 1:05 pm) ; Mac and Cheese 2:07 pm (74°F - Cooling) cooked at 12 pm re tempted at 74° 2:08 pm.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mac and Cheese (84°F - Cooling 1:05 pm) ; Mac and Cheese 2:07 pm (74°F - Cooling) cooked at 12 pm re tempted at 74° 2:08 pm.

Basic - Bowl or other container with no handle used to dispense food. Observed scoops in flower , barbecue sauce, and dry seasonings in plastic containers in ware washing area. Operator removed when prompted.

Basic - Ceiling fan had accumulation of dust/debris. Observed dust on ceiling fan in kitchen at cook line.

Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. Observed dust on fan in walk in cooler.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Operator confirmed dumpster was moved from pad.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on door handle of smoker and hot holding unit in kitchen next to drive thru window. Operator removed when prompted prompted. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed single serve not inverted on food shelf at cook line, operator inverted items when prompted.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet sanitizer cloth on food preparation table not being used.