Jimano's Pizzeria

Year by year

Inspections

1. Mar 17, 2026 Routine · 2 priority, 2 priority foundation, 5 core, 2 repeat
   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed slicing pepperoncinis with barehands. Per discussion, these are not always cooked and are sometimes used on salads.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods. CORRECTED: The pepperoncinis were discarded.

     Code 3-301.11 (B)

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     A pizza in the front Hatco hot box is hot held at 128°F.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. CORRECTED: The pizza was discarded and the temperature of the unit was turned up.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation Repeat

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No chlorine test kit is available for monitoring sanitizer concentration.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     The front handwashing sink is blocked at the time of inspection.

     Correction: Keep handwashing sink in accessible state at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     The chicken breading and what appears to be flour under the pizza dough prep table are not labeled with the common name of the product.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Cups and bowls with no handles are observed stored in food product throughout the establishment including in the parmesean cheese in the walk-in cooler and in the spices including pepper, garlic, parsley and oregano. Since these cups and bowls do not have a handle, there is no way of keeping the hand contact portion of the cup out of the product if stored in the container.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     The wallpaper is peeling off of the drywall near the knife rack exposing raw drywall that is not smooth and nonabsorbent. The cardboard being used on the lower shelf of the prep table near the Arctic Air prep is not nonabsorbent and smooth.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The knife rack near the back area is in need of cleaning. The shelving above the Arctic Air prep cooler where thermometers are stored is in need of cleaning.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core Repeat

     TOILET FACILITIES - RECEPTACLES - COVERED

     The unisex bathroom is not provided with a covered waste receptacle.

     Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.

     Code 5-501.17

2. Mar 27, 2025 Re-inspection · 1 priority, 3 priority foundation, 2 core, 5 repeat
   • Serious Priority Repeat

     RESPONSIBILITIES AND REPORTING OF DIAGNOSIS OF FOODBORNE ILLNESS

     I spoke to the Person in Charge (PIC) and another employee about whether there was a written policy for the reporting of symptoms and illnesses by employees. The PIC was unable to locate one and the employee said they didn't have one. I informed them that such a policy was required, and went over the symptoms and illnesses that need to be reported by employees. The employees indicated that they understood.

     Correction: Inform food employees of the requirements to report diagnosis of foodborne illness to the person in charge, and have a written policy to that effect in place.

     Code 2-201.11 (A) (2)

   • Not serious Priority Foundation Repeat

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     I spoke to the PIC and another employee about whether they had procedures that address responding to vomiting or diarrheal events. They told me that they did not have one. I informed them that they need to have such a procedure on the premises, and that instructions with a bodily fluid clean-up kit would suffice. They indicated they understood that they need to obtain such a procedure.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation Repeat

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     The facility did not have a kit capable of testing the concentration of chlorine-based sanitizer being used in the facility. I informed an employee that they would need to obtain chlorine-based sanitizer test strips, and the employee indicated that they would do so.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Priority Foundation Corrected on site

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Water at the handwashing sink in the restroom did not reach an acceptable temperature, which needs to be corrected as soon as possible. I informed the PIC and another employee, who indicated that they would not be able to correct the issue during the inspection. I returned on 3/27/25, and the water at the handwashing sink had reached an acceptable temperature.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR

     Containers originally used for parmesan cheese were being used to store food including raw chicken and deli ham and were also being used as a bucket for sanitizer. I informed the PIC that these containers need to be replaced with appropriate multi-use containers, and the PIC indicated that they understood.

     Correction: Discard equipment and utensils that are not: corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleanable, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition.

     Code 4-101.11 (B) - (E)

   • Not serious Core Repeat

     TOILET FACILITIES - RECEPTACLES - COVERED

     A restroom used by female employees did not have a covered receptacle. I informed the PIC of the need for one, and they indicated that they would have one installed.

     Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.

     Code 5-501.17

3. Mar 26, 2025 Routine · 2 priority, 3 priority foundation, 3 core
   • Serious Priority

     RESPONSIBILITIES AND REPORTING OF DIAGNOSIS OF FOODBORNE ILLNESS

     I spoke to the Person in Charge (PIC) and another employee about whether there was a written policy for the reporting of symptoms and illnesses by employees. The PIC was unable to locate one and the employee said they didn't have one. I informed them that such a policy was required, and went over the symptoms and illnesses that need to be reported by employees. The employees indicated that they understood.

     Correction: Inform food employees of the requirements to report diagnosis of foodborne illness to the person in charge, and have a written policy to that effect in place.

     Code 2-201.11 (A) (2)

   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     In the walk-in cooler, raw italian sausage was being stored over ready-to-eat romaine lettuce. I informed an employee, who informed another employee before having the raw sausage moved to be on a bottom shelf during the inspection.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     I spoke to the PIC and another employee about whether they had procedures that address responding to vomiting or diarrheal events. They told me that they did not have one. I informed them that they need to have such a procedure on the premises, and that instructions with a bodily fluid clean-up kit would suffice. They indicated they understood that they need to obtain such a procedure.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     The facility did not have a kit capable of testing the concentration of chlorine-based sanitizer being used in the facility. I informed an employee that they would need to obtain chlorine-based sanitizer test strips, and the employee indicated that they would do so.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Priority Foundation

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Water at the handwashing sink in the restroom did not reach an acceptable temperature, which needs to be corrected as soon as possible. I informed the PIC and another employee, who indicated that they would not be able to correct the issue during the inspection.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR

     Containers originally used for parmesan cheese were being used to store food including raw chicken and deli ham and were also being used as a bucket for sanitizer. I informed the PIC that these containers need to be replaced with appropriate multi-use containers, and the PIC indicated that they understood.

     Correction: Discard equipment and utensils that are not: corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleanable, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition.

     Code 4-101.11 (B) - (E)

   • Not serious Core

     TOILET FACILITIES - RECEPTACLES - COVERED

     A restroom used by female employees did not have a covered receptacle. I informed the PIC of the need for one, and they indicated that they would have one installed.

     Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.

     Code 5-501.17

   • Not serious Core Corrected on site

     HANDWASHING SIGNAGE

     There was no handwashing signage provided at the handwashing sink near the oven. I informed the PIC, who told me that there was a sign there but that it had gone missing. He indicated that he would have the sign replaced. Another employee then produced a sign and posted it at the handwashing sink during the inspection.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

4. Mar 19, 2024 Routine · 1 priority foundation, 2 core
   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Front hand washing sink is blocked by crates of 2 liters. Corrected on site and provided education.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment. Given 90 days to comply.

     Correction: Provide an approved certified food protection manager in the food establishment within [time period].

     Code 12-201.11 (A) (1)

   • Not serious Core Corrected on site

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Fried ravioli in the back cooler were observed to be unwrapped or uncovered. Corrected on site and provided education.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)