JIMOTTI’S RESTAURANT Inspection – September 25, 2024

High Priority 2

#9High Priority41-24-4

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

#10High Priority03A-02-5

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

Intermediate 1

#11Intermediate03F-10-5

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 8

#1Basic16-03-4

Basic – Accumulation of debris inside warewashing machine.

#2Basic16-15-4

Basic – Accumulation of debris on dish racks

#3Basic36-73-4

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

#4Basic36-17-5

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

#5Basic08B-38-4

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

#6Basic10-20-4

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

#7Basic36-02-5

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

#8Basic21-38-4

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

Corrected On-SiteRepeat Violation

Florida Food Watch