JIMMY FU'S
9100 MERRILL RD STE 14
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/23/2025
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook on line, provided hat Corrected On-Site Repeat Violation
- 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked pork in walk in cooler no date marking
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. General chicken and sweet and sour chicken
Food safety inspection conducted on 1/23/2025 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 8/2/2024
High Priority
2
Intermediate
0
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cups in soy sauce and in Salt. Manager removed Corrected On-Site
- 12B-12-5: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. Open personal drink on back prep area where prep guy was cutting chicken
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Guy cook in kitchen no hair restraint
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Large soy sauce container with salt inside per manager.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw beef in walk in freezer on rack
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef and raw shrimp in walk in cooler
Food safety inspection conducted on 8/2/2024 revealed 6 total violations (2 high priority, 0 intermediate, 4 basic).
Inspection on 4/1/2024
High Priority
3
Intermediate
0
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on back prep table Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Walk in cooler with torn gasket
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep shrimp stored over cooked chicken on shelf in walk in cooler. Raw prep chicken stored over cooked chicken in reach in cooler on front line. Employee properly stored all items Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles (61F - Cold Holding), stored on prep table in kitchen, place there from walk in cooler approximately 30mins ago after making an order as per manager. Manager place back in walk in cooler **Corrective Action Taken** Repeat Violation Admin Complaint
- 03F-02-5: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 and the time removed from temperature control cannot be determined. Operator using Time for cut cabbage on front cook line. Operator said time marked to be discarded at 5pm. Time was 5:07pm. Operator discarded. Repeat Violation Admin Complaint
Food safety inspection conducted on 4/1/2024 revealed 5 total violations (3 high priority, 0 intermediate, 2 basic).
Inspection on 12/1/2023
High Priority
3
Intermediate
2
Basic
2
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Gasket on Walk in cooler torn Also, Metal cooking pan ripped near seams atop storage shelf in rear of establishment. Observed dried food debris accumulated in seam. Person in charge removed cooking pan from shelf. **Corrective Action Taken**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef and chicken being thawed at room temperature in service sink on cook-line. Person in charge removed items from sink and placed in walk in cooler to thaw. Corrected On-Site
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer bucket near hand wash sink in rear of establishment 0ppm when tested. Person in charge added chlorine and second reading indicated within 100 ppm. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken in walk in cooler over ready to eat egg roll wrappers. Also, Raw chicken kabobs were over ready to eat chicken in reach in cooler near fryers. Person in charge switched chicken to bottom shelf and ready to eat chicken to tops shelf. Operator also removed raw chicken to properly store in walk in cooler. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded raw beef in lift top cooling station on cookline indicated 46-49 F. Observed beef piled over chill line of cooler. Person in charge removed excess beef. Retempped at end of inspection at 43F. Egg drop soup in plastic cylinder on cookline indicated a temperature of 69F. Person in charge stated he placed it there earlier. Person in charge voluntarily discarded egg drop soup.. **Corrective Action Taken**
- 27-08-4:Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. No hot water at hand wash sink at entry and rear of kitchen. Person in charge adjusted temperature and hot hot water returned within 85-100F. Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge indicated rehydrated garlic in water, Tso chicken and cut cabbage use TPHC but did not have a written plan. Distributed paperwork for TPHC and operator started to fill out during this inspection. **Corrective Action Taken**
Food safety inspection conducted on 12/1/2023 revealed 7 total violations (3 high priority, 2 intermediate, 2 basic).