Jimbos Hamburger

3869 10 Avenue
Manhattan, NY 10034
(212) 942-1642

Current Inspection Grade: A
Current Grade: A
Last Graded: 12/05/2019
 
 

At A Glance

Jimbos Hamburger has an average score of 19 from 1 scored inspections (see inspection history). The average is between 14 and 27, which equates to having a B average. This shows that Jimbos Hamburger may not be consistently maintaining a high level of control over food safety and handling, personal hygiene, facility and equipment managment and vermin control.

An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.

Inspection History

01/31/2023 | Administrative Miscellaneous / Initial Inspection
  1. Current letter grade or Grade Pending card not posted
10/06/2022 | Cycle Inspection / Re-inspection | Score: 19 | B
  1. (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
  2. (Critical) Hot TCS food item not held at or above 140 °F.
  3. (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
04/21/2022 | Cycle Inspection / Initial Inspection | Score: N/A | Not Graded
  1. (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
  2. (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
  3. (Critical) Evidence of rats or live rats present in facility's food and/or non-food areas.
  4. (Critical) Hot food item not held at or above 140º F.
  5. Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
  6. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
  7. Proper sanitization not provided for utensil ware washing operation.

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