Restaurant Inspections: Health District Cites Jimbo's Grill for Health Code Violations

Gainesville Restaurant Jimbo's Grill received a visit from the Prince William Health District Dec. 17 for a routine inspection; the restaurant was cited for eight violations of the health code.

Jimbo's Grill, located at 7901 Heritage Village Plaza, was inspected and two critical and six noncritical violations were reported.

According to the Health District report, the critical violations include:

Critical (Corrected During Inspection): In use open drinking container stored in a manner that may contaminate food, food contact surfaces or utensils.

Critical (Corrected During Inspection): Mechanical dishwasher not sanitizing.

Other non-critical violations included:

• Corrected During inspection: No disposable towels were provided at the bar hand washing sink.
• A sign or poster that notifies food employees to wash their hands is not provided at the bar handwashing sink.
• Soap dispenser not working properly at bar handsink.
• Tableware was found stored at the rear kitchen handsink.
• The backflow or backsiphonage prevention device installed on the mop sink faucet to the hose with the spray nozzle is not identified as meeting standards set by the American Society of Sanitary Engineering.
• Mops not hung up to air dry.

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“Restaurant inspections are normally scheduled for one to four inspections per year, depending on the complexity of the menu, how much food is made from raw products, and how much is made in advance rather than cooked-to-order,” the agency states on their website.

When inspectors observe violations during a routine inspection, they are detailed in a report and classified as either critical (posing a direct or immediate threat to consumers) or non-critical (a failure of cleaning or maintenance), they said.

These inspections are considered by the Health District as a snapshot of a specific day of operation.

According to the agency, “Ideally, an operation would have no critical violations, or none which are not corrected immediately and not repeated. In our experience, it is unrealistic to expect that a complex, full-service food operation can routinely avoid any violations.”