Jeb's Bar And Grill

Year by year

Inspections

1. Sep 22, 2025 Routine · 2 core, 1 repeat
   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The shelving below the prep table is not cleaned on a frequent basis.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS - SCREENING

     Flies observed throughout the kitchen. Operator indicated that patron opened window without screen. Kitchen door in kitchen area broken. .

     Correction: Provide screens or other effective means or close openings to the outside. Doors and windows kept open to provide ventilation shall be provided with screens, air curtains or other effective means to prevent entrance of rodents and pests.

     Code 6-202.15 (D)

2. Oct 2, 2024 Re-inspection 2 · No items found

   No violations cited.

3. Sep 24, 2024 Re-inspection · 3 priority, 4 priority foundation, 4 core, 11 repeat
   • Serious Priority Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Prep Cooler. Raw burger patties and eggs stored over RTE foods.

     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)

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Numerous food items in both the prep cooler and 2 door cooler exceed 41°F. Operator indicated that a lot of prep had taken place and the doors were open a lot. Temperatures in the two door cooler began coming down prior to completing inspection, however, temperatures in the prep cooler were not.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Monitor temperatures to ensure they are cooling to below 41 degrees within 4 hours. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Repeat

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The QAC and Chlorine sanitizers are not being used according to EPA registered label use instructions and is at <150 (QAC), <50 (Chlorine) PPM. Sanitization soultion temperatures exceeded 120 degrees. Chlorine sanitizer should be between 55 and 75 degrees. QAC (Steramine Tablets, Members Mark Quat) at 75 degrees as the molecules will be most active and test strips will be most accurate.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Repeat

     PERSON IN CHARGE - HOT AND COLD HOLDING

     The Person in Charge (PIC) is not monitoring the food temperatures for foods during cold holding.

     Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.

     Code 2-103.11 (I)

   • Not serious Priority Foundation Repeat

     PERSON IN CHARGE - SANITIZATION

     The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment.

     Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..

     Code 2-103.11 (K)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Many TCS Food items are not date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Repeat

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No 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 Core Repeat

     FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS

     Food−contact surfaces of fryers, grill and flat top have encrusted soil accumulations.

     Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.

     Code 4-601.11 (B)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The shelving, cooling equipment and numerous other surfaces are not cleaned on a frequent basis.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     Floors and walls are heavily soiled.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

   • Not serious Core Repeat

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     Hood ventilation system is heavily soiled and is not being cleaned/serviced semiannually by trained and certified personnel. Referral made to fire inspector.

     Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

     Code 6-501.14

4. Sep 4, 2024 Routine · 3 priority, 5 priority foundation, 4 core, 1 repeat
   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Prep Cooler. Raw burger patties and eggs stored over RTE foods.

     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)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Numerous food items in both the prep cooler and 2 door cooler exceed 41°F. Operator indicated that a lot of prep had taken place and the doors were open a lot. Temperatures in the two door cooler began coming down prior to completing inspection, however, temperatures in the prep cooler were not.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Monitor temperatures to ensure they are cooling to below 41 degrees within 4 hours. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The QAC and Chlorine sanitizers are not being used according to EPA registered label use instructions and is at <150 (QAC), <50 (Chlorine) PPM. Sanitization soultion temperatures exceeded 120 degrees. Chlorine sanitizer should be between 55 and 75 degrees. QAC (Steramine Tablets, Members Mark Quat) at 75 degrees as the molecules will be most active and test strips will be most accurate.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     PERSON IN CHARGE - HOT AND COLD HOLDING

     The Person in Charge (PIC) is not monitoring the food temperatures for foods during cold holding.

     Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.

     Code 2-103.11 (I)

   • Not serious Priority Foundation

     PERSON IN CHARGE - SANITIZATION

     The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment.

     Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..

     Code 2-103.11 (K)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Many TCS Food items are not date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No 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 Corrected on site

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Core Repeat

     FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS

     Food−contact surfaces of fryers, grill and flat top have encrusted soil accumulations.

     Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.

     Code 4-601.11 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The shelving, cooling equipment and numerous other surfaces are not cleaned on a frequent basis.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     Floors and walls are heavily soiled.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

   • Not serious Core

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     Hood ventilation system is heavily soiled and is not being cleaned/serviced semiannually by trained and certified personnel. Referral made to fire inspector.

     Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

     Code 6-501.14

5. Jul 11, 2023 Routine · 1 priority foundation, 3 core
   • Not serious Priority Foundation

     CONSUMER ADVISORY - REMINDER STATEMENT

     Consumer advisory is missing the reminder statement.

     Correction: Provide a reminder statement describing the hazards of eating raw or undercooked animal products.

     Code 3-603.11 (C)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice scoop was improperly stored in ice.

     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

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Food items in Walk-in Cooler are stored on the floor.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS

     Food−contact surfaces of ice machine are soil with brown slime accumulations.

     Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.

     Code 4-601.11 (B)