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JIMMY'S LOUNGE

Unknown type · ND · source north_dakota_doh #jimmy s lounge|903 frontage rd|58545

Address

903 FRONTAGE RD

Hazen ND 58545

Mercer County

Phone

(701) 748-5466

First seen

Oct 11, 10:44 PM EDT

Inspections

1. Sep 14, 2026RoutineDetected Oct 11, 10:44 PM EDT
   • 6-202.15Conducive conditionsOuter Openings, Protected — --Observation: Outer openings of a food establishment shall be protected against the entry of insects and rodents. The 2 back doors on the SW side of the building are showing light in the bottom corners and need to have the sweeps replaced.
   • 3-201.11(B)Compliance with Food Law - Food prepared in a private home may not be used of offered for human consumption — --Observation: Homemade or home canned items shall be removed from the food establishment. Pickled eggs in the walk in cooler were labeled as personal items.
   • 3-304.14Wiping Cloths, Use Limitation — --Observation: Between uses, wiping cloths shall be stored in a sanitizing solution. There was a wet rag laying on the pizza prep table.
   • 3-501.17Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking — --Observation: Date marking with a 7-day shelf life is required for RTE, TCS food prepared onsite or an opened commercial container held for more than 24 hours. A bag of pulled pork(?) in the walk in cooler is without a date label.
   • 4-602.11(E )Equipment Food-Contact Surfaces and Utensils - Frequency of cleaning frequency of food contact surfaces (non-TCS) — --Observation: Food contact surfaces, equipment, and utensils contacting non-TCS foods shall be cleaned at any time contamination has occurred; at least every 24-hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles; or at a frequency specified by the manufacturer for ice bins; or in accordance with the Food Code. The inside ceiling of the ice machine (in storage room) has black spots.
   • 4-602.13Nonfood-Contact Surfaces — --Observation: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The hood above the fryers has a lot of dust and grease accumulation. The white upright freezers in the kitchen have ice and debris built up on the inside. The walk in cooler is showing dust accumulation especially on the lines of the beer taps. The floor of the storage room around the drain has water sitting. The soda dispenser holder had red buildup that was cleaned during the inspection.
   • 5-202.12(A)Handwashing sink, Installation - Hot Water Temperature — --Observation: Each handwashing sink shall be equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet. Designated handwash area at the bar does not have functioning hot water.
   • 6-301.11Handwashing Cleanser - Availability — --Observation: Hand-cleansing soap shall be available at each hand sink. the hand sink in the kitchen area does not have a functioning soap dispenser.
   • 6-301.14Handwashing Signage — --Observation: A sign or poster that notifies employees to wash their hands shall be provided at all handwashing sinks used by food employees and clearly visible. A hand wash sink sticker was left to be hung at the kitchen handsink.