Jimmy the Greek
75 Centennial Pkwy N. - G21, Hamilton ON L8E 2P2 · Restaurant
11 inspections
- Routine Inspection
0 infractions
- Routine Inspection
2 infractions
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- Manual dishwashing: Wash, rinse, sanitize technique
- Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Re-inspection
0 infractions
- Re-inspection
5 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
- Food premise is protected against the entry and harbouring of pests
- Retain pest control records for one year
- Evidence of minor insect / rodent activity
- Food is held at 4°C (40°F) or less
- Certified food handler present in the food service premise
- Ensure certified food handler or supervisor is present during all hours of operation
- Routine Inspection
5 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Separate hand washing basin provided for food handlers
- Ensure hand washing basin is unobstructed and accessible for hand washing
- Food premise is protected against the entry and harbouring of pests
- Evidence of minor insect / rodent activity
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Food handlers who come into contact with food/utensils shall do so in a sanitary manner
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
2 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Food premise is protected against the entry and harbouring of pests
- Evidence of minor insect / rodent activity
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Routine Inspection
0 infractions
- Routine Inspection
3 infractions
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Ventilation system requires thorough cleaning
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- Testing reagent used to determine concentration of sanitizer
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Complaint
1 infraction
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Routine Inspection
3 infractions
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Food premise is protected against the entry and harbouring of pests
- Food protected from contamination or adulteration
- Routine Inspection
0 infractions