JIM`S PLACE RESTAURANT

Violations (7)

• 08A-05-6CriticalRepeatCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over spinach and cheese at tall reach in cooler by entrance to kitchen. Operator stored products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority

• 03B-01-6CriticalRepeat

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage gravy (125F - Hot Holding)

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage gravy (125F - Hot Holding) Observed double panned at steam not in direct contact with water. Per operator, out of temperature for approximately 1 hour. Operator returned to stove to reheat to 165+F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

  High Priority

• 22-41-4CriticalCorrected on site

  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. Dishwasher (Chlorine 0ppm) Employee primed sanitizer line. Rechecked, chlorine sanitizer 100ppm.

  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. Dishwasher (Chlorine 0ppm) Employee primed sanitizer line. Rechecked, chlorine sanitizer 100ppm. **Corrected On-Site**

  High Priority

• 29-42-4Critical

  Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop closet by rear entrance to kitchen.

  High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop closet by rear entrance to kitchen.

  High Priority

• 01B-24-5Critical

  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Sliced ham 12/29 at tall reach in cooler by entrance to kitchen.

  High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Sliced ham 12/29 at tall reach in cooler by entrance to kitchen.

  High Priority

• 03F-02-5Critical

  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking for Raw shell eggs. Per operator, product out of temperature for approximately 2 hours. Advised operator to place time stamp for remaining 2 hours.

  High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking for Raw shell eggs. Per operator, product out of temperature for approximately 2 hours. Advised operator to place time stamp for remaining 2 hours.

  High Priority

• 21-07-4Corrected on site

  Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator added chlorine. Rechecked, chlorine sanitizer 100ppm.

  Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator added chlorine. Rechecked, chlorine sanitizer 100ppm. **Corrected On-Site**

  Basic