Jimmy Hulas

Basic – Current Hotel and Restaurant license not displayed

License displayed is for old ownership. New license printed and posted. Corrected On-Site

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Multiple employee drinks on pass through window and over steam table in kitchen. Drinks discarded. Corrected On-Site

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container

Multiple employee opened drink cans in front counter and pass through area.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Personal employee cell phone on pass through window near front counter. Phone moved and stored correctly. Corrected On-Site

Basic – Equipment and utensils not properly air-dried – wet nesting

Clean storage pans stored on rack/shelf near dish area.

Basic – Floors, walls, and/or ceilings soiled/has accumulation of debris

Floors and wall throughout kitchen area. Repeat Violation

Basic – Ice buildup in reach-in freezer and/or walk-in freezer

Walk in freezer.

Basic – No handwashing sign provided at a hand sink used by food employees

Hand washing sink by triple sink in kitchen. nHand washing sink in women's restroom in dining area. nHand washing sink in men's restroom in dining area. Repeat Violation

Basic – Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable

Two shelves under prep tables in kitchen are rusted.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Hood filters above cooking equipment. nMultiple handles for reach in coolers in kitchen. nMop sink in kitchen.

Basic – Outer openings not protected with self-closing doors

Rear exit door closure is detached from door.

Basic – Single-service articles not stored inverted or protected from contamination

Foil containers in side prep area.

Basic – Single-service items for customer self-service not properly protected to prevent contamination

Unwrapped straws on bar top.

High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

Dish machine at bar tested 0ppm (chlorine sanitizer). Warning

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food

Two employees working in front counter area placed clean gloves on and handled food items at pass through area without washing hands. Manager coached employee on proper hand washing procedures. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Near fryers in kitchen, chicken 107F and shrimp 96F under heat lamp. Manager states items cooked approximately 20 minutes prior. Both items reheated to 183F

In steam table in middle of kitchen, cooked fish 108F. Fish cooked approximately 15 minutes prior. Fish voluntarily discarded. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Multiple reach in coolers in kitchen. nWhite cutting boards in kitchen.

Intermediate – Handwash sink used for purposes other than handwashing

Hand washing sink by triple sink with pipe and bowl stored inside. Items moved and stored correctly. Corrected On-Site Repeat Violation

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

No test kits available for both chlorine and quaternary ammonia sanitizer.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Hand washing sink in side prep area.