JIMOTTI'S RESTAURANT

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - sent via email

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on dish trays

Basic - Carbon dioxide tanks not adequately secured.

Basic - Floor tiles missing and/or in disrepair. - area near ice machine

Basic - Floors not constructed to be easily cleanable. - area near walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - handwash sink next to ice machine

Basic - Accumulation of debris on dish trays

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Carbon dioxide tanks not adequately secured.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over front area

Basic - Floor tiles missing and/or in disrepair. - at ware wash station

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of flour bin and rice bin - hand wash sink next to ice machine - walk-in cooler fan cover soiled

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - area in front of walk-in cooler

High Priority - Pesticide-emitting strip present in food prep area. - over prep counter - at back storage room

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw soft shell crab over cut vegetables at cookline - raw shrimp over tofu in walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked pork (50F - Cold Holding); - dumplings (44F - Cold Holding); - pork broth (50F - Cold Holding) Manager states had out during busy hours

High Priority - Vacuum breaker missing on threaded faucet near women's bathroom

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - soft boiled egg for ramen bowls. Manager put asterisk on all menus. Corrected On-Site

Intermediate - No soap provided at handwash sink. - hand wash sink at dish station no soap and no paper towels

Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. - small child in kitchen

Basic - Accumulation of debris on dish trays

Basic - Carbon dioxide tanks not adequately secured.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. - observed at cookline cooler

Basic - Floor soiled/has accumulation of debris. - throughout kitchen

Basic - Floor tiles missing and/or in disrepair. - in ware wash station

Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. - sleep/play area in a food storage area separated by cloth curtain and wooden blackboard panel.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - bottom shelf of prep table - walk in fan covers dusty

Basic - Open dumpster lid.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - at cookline - at dish station

High Priority - Pesticide-emitting strip present in food prep area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - sliced pork (44 - Cold Holding)

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - provided to operator via email.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on dish racks

Basic - Floor soiled/has accumulation of debris. - below equipment at cookline

Basic - Floor tiles missing and/or in disrepair. - in ware wash station

Basic - Food stored on floor. - pan of raw chicken stored on floor in walk in cooler

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

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - concrete floor in front of walk in cooler

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. Sliced cucumbers covered with paper towel and Saran wrapped in walk in cooler

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink at dish wash area Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Light yellow chemical in spray bottle not labeled at wait staff area

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in cooler across from walk in cooler

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in direct contact with flour and cornstarch at dry storage area In use tong stored on bar of table on cooks line Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Plastic spoon and plastic forks not inverted at wait staff station

Basic - Stored food not covered. Ginger and wasabi on cooks line not covered Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored on bucket outside

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor at cooks line

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in raw fish over other items (noodles, veggies

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White divider has a black mold like film

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor soiled/has accumulation of debris. On the cooks line behind the refrigerator line build up on the floor , on the cook side grease build up In prep remove mop ring

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White freezer needs to be defrosted

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

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at the ware wash area blocked by a cart

Intermediate - Spray bottle containing toxic substance not labeled. At the 3 compartment sink

Basic - Floor soiled/has accumulation of debris. In the prep area soiled floors

Basic - Outer openings not protected with self-closing doors.

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

Intermediate - Handwash sink not accessible for employee use at all times. In the ware-wash area the hand-sink is blocked by a cart and items in the sink

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bins white divider has a black mold like substance present

Basic - Floor soiled/has accumulation of debris. Under the equipment needs better cleaning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of the seaweed box

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Containers holding TCS items in the walk in cooler need to be switched out, current containers are dirty

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in the prep area

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Mens room

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. A black mold like substance is present on the white divider

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer has a ice build up

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. O PPM unable to prime the machine operator will call for service

Intermediate - Handwash sink not accessible for employee use at all times. At the ice machine

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's room

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Stand up freezer

Basic - No handwashing sign provided at a hand sink used by food employees. Men's room

Basic - Self-closing device on bathroom door disconnected/broken. Men's room