Premises Information


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Name

JIMMY'S FAMOUS HOT DOGS

Address

2728 GUESS RD

City/State/ZIP

DURHAM

27705

Premise Type

1 - Restaurant

County

Durham

Inspection Date

12/22/2025

Final Score @ Grade

General Comments

Both REHS' thermometers were checked for calibration in ice water and read 32 degrees F. PIC's thermometer read 21 degrees F using the same method. REHS thoroughly sanitized their thermometer at the beginning of the inspection. Facility is eligible for reinspection. Please contact Ben Meyer at benmeyer@dconc.gov when ready for reinspection. Once requested, REHS will come in and inspect randomly within 10 health department business days. A consultant will reach out for additional training and resources.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
8	2	Hands clean & properly washed	Yes	Yes	No	2-301.14 When to Wash- REPEAT Food employee observed unlocking the front door, and then later engaging in food prep without changing gloves or washing hands. CDI - PIC had food employee wash their hands. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts (B) After using the toilet room (C) After caring for or handling SERVICE ANIMALS or aquatic animals. (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled EQUIPMENT or UTENSILS (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD (H) Before donning gloves to initiate a task that involves working with FOOD (I) After engaging in other activities that contaminate the hands. (P)
15	3	Food separated & protected	Yes	Yes	No	3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation REPEAT - Wings and lemons observed with no lids in the walk in freezer and cooler respectively. Raw bacon found stored on top of produce in the walk in cooler. Unwashed produce found stored over milkshake mix in the walk in cooler. CDI - PIC reorganized to avoid cross contamination. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display (2) separating types of raw animal FOODS from each other during storage, preparation, holding, ( P) (3) Cleaning EQUIPMENT and UTENSILS and SANITIZING (4) Storing FOOD in packages, covered containers, or wrappings; (C) (5) Cleaning HERMETICALLY SEALED CONTAINERS of FOOD of visible soil before opening; (C) (6) Protecting FOOD containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (C) (7) Storing damaged, spoiled, or recalled FOOD in a separate labeled area (8) Separating fruits and vegetables, before they are washed
19	0	Proper reheating procedures for hot holding	Yes	No	No	3-403.11 Reheating for Hot Holding- Chili that was indicated to be done reheating was found ranging from 132 - 191 degrees F. CDI - Food employee stirred the product and kept reheating until it reached 165 degrees F uniformly. ( A ) TCS that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 165F for 15 seconds before being placed into hot holding equipment. (B) TCS reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 165F and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact PACKAGE from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY , shall be heated to a temperature of at least 135F for hot holding. (D) Reheating for hot holding shall be completed within 2 hours and the time the FOOD is between 41Fand the temperatures specified under Paragraphs (A) through (C) of this section may not exceed 2 hours. (P)
22	3	Proper cold holding temperatures	Yes	Yes	No	3-501.16- TCS FOOD Hot and Cold Holding - REPEAT All items in the low cooler found above 41 degrees F (see temp chart). Temperature of the unit was observed to be 50 degrees F based on the thermometer that had been in there. Food employee indicated that the cooler had been closed since last night. CDI - REHS put their ambient thermometer in there and later measured it to be 32 degrees F. All TCS food that was not put in there this morning was voluntarily discarded. ( A ) ( 2 ) Except during preparation, cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with the exception of EGGS shall be maintained at 41F or below. (P)
23	0	Proper date marking & disposition	Yes	No	No	3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking - Date marks were missing on the lettuce in the low cooler that was prepped last night, cut tomatoes from last night, and nearly all items in the 3 door cooler. CDI - PIC dated items. (A) Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT as well as READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT that has been opened and held for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days and may not exceed the manufacturer’s use-by date. (PF)
28	1	Toxic substances properly identified stored & used	Yes	No	No	7-201.11 Separation- Degreaser was found stored next to drink holders and paper plates. Wiping cloth bucket found stored next to food liners. CDI - PIC relocated degreaser and bucket. POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES.
36	0.50	Thermometers provided & accurate	No	No	Yes	4-203.11 Temperature Measuring Devices, Food- VERIFICATION REQUIRED WITHIN 10 DAYS (1/2/25) One food thermometer was no longer working and the other thermometer was inaccurate by 10 degrees F. Tool for adjusting the thermometer was not operable so the thermometer could not be fixed during the inspection. REHS will return to verify that there is a properly calibrated thermometer on 1/2/25. (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2F
38	0	Insects & rodents not present; no unauthorized animals	No	No	No	6-202.15 Outer Openings, Protected- Light visible at the bottom of the backdoor and front door which indicates that there is a gap in which pests could enter. Seal backdoor. (A)Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. (C)
43	0.50	In-use utensils: properly stored	No	No	No	3-304.12 In-Use Utensils, Between-Use Storage (C) Observed the scoops for sugar and flour were stored with handles sitting inside of the items. A bowl with no handle was being used as a scooper for ice. Ensure handles are stored not touching the food. In-use UTENSILS shall be stored: in FOOD with their handles above the top of the FOOD; on a clean, protected surface; in running water of sufficient velocity to flush particulates to the drain; or in a container of water at least 135F.
44	0	Utensils, equipment & linens: properly stored, dried & handled	No	No	No	4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles- Clean cutting board was found being stored on top of the faucet for the prep sink. Relocate cutting board to a location that is not exposed to any contamination. (A) Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
47	0.50	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	Yes	Yes	No	4-501.11 Good Repair and Proper Adjustment- REPEAT Gasket was found torn on the middle door of the 3 door cooler. Walk in cooler door is not self-closing. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp.. 4-202.11 Food-Contact Surfaces Cleanability - One container found with a chipped corner. CDI - PIC voluntarily discarded the container. Multiuse food-contact surfaces shall be smooth and free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, corners, crevices and be finished to have smooth welds and joints. They must also be accessible for cleaning and inspection. Pf 4-402.11 Fixed Equipment, Spacing or Sealing- Both bathroom handwashing sinks need to be resealed. (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the EQUIPMENT; (2) Spaced from adjoining EQUIPMENT, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch; or (3) SEALED to adjoining EQUIPMENT or walls, if the EQUIPMENT is exposed to spillage or seepage. (B) COUNTER-MOUNTED EQUIPMENT that is not EASILY MOVABLE shall be installed to allow cleaning of the EQUIPMENT and areas underneath and around the EQUIPMENT by being: (1) SEALED; or (2) Elevated on legs as specified under 4-402.12(D). 4-205.10 Food Equipment, Certification and Classification- The blender is marked as household only. All food equipment must be commercially approved by an ANSI accredited program. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule.
49	0.50	Non-food contact surfaces clean	No	No	No	4-602.13 Nonfood-Contact Surfaces- Shelving and countertops throughout in need of cleaning. Sticker and food residue found on the nonfood-contact side of containers in the clean dish area. NONFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
54	0	Garbage & refuse properly disposed; facilities maintained	No	No	No	5-501.113 Covering Receptacles (C) Dumpster lid was found being propped open with a cardboard box. Dumpster side door found open. Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors.
55	1	Physical facilities installed, maintained & clean	No	Yes	No	6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) - REPEAT Hole in the wall observed in the women's restroom by the sink and behind the toilet. Holes in the wall observed behind the 3 comp sink. Repair/replace missing baseboards in the bathrooms. Water damaged ceiling tiles in the dining room. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-501.12 Cleaning, Frequency and Restrictions (C) - REPEAT Floor in need of cleaning throughout, especially underneath equipment. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 6-501.16 Drying Mops (C) - REPEAT Mop found stored on the floor by the mop sink. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. 6-101.11 Surface Characteristics - Indoor Areas (C) Facility has absorbent ceiling tiles in the front of the kitchen. Replace with non-absorbent ceiling tiles like the ones in the back. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
56	0	Meets ventilation & lighting requirements; designated areas used	No	No	No	6-303.11 Intensity - Lighting (C) Lighting was found to be 22 FC due to a partially out light over the prep sink. Lighting was found to be 4 FC in the walk in cooler due to a partially out light. Lighting was found to be 22 FC over the grill line. Install brighter lighting. The light intensity shall be at least 50 FC (foot-candles) in areas where food preparation occurs.