Jack Pandl's Whitefish

Year by year

Inspections

1. Mar 4, 2026 Routine · 1 priority foundation, 1 core, 1 repeat
   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     Sanitizer test kits for both quaternary ammonium and chlorine are not available on-site to verify proper sanitizer concentrations. Quat is used to sanitize glassware behind the bar and person in charge stated that chlorine (bleach) and/or quat are used in the kitchen in the event the dish machine is not operational.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Core Repeat

     REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

     Physical facilities in need of repair: Floor behind the bar, kitchen ceiling.

     Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace floor behind bar and ceiling in kitchen.

     Code 6-501.11

2. Feb 27, 2025 Routine · 1 priority foundation, 1 core
   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration of quaternary ammonia.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Core

     REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

     The physical facilities of the kitchen is in disrepair and requires maintenance.

     Correction: Maintain the physical facilities so they are in good repair at all times. The ventilation duct work is taped together. The floor in the bar requires repair. The ceiling in the kitchen requires repair.

     Code 6-501.11

3. Feb 27, 2024 Routine · 2 priority, 2 priority foundation, 1 core, 1 repeat
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Tomato is cold held at [45]°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. The facility is placing ice on the food to keep cold.

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

   • Serious Priority Corrected on site

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

     The sanitizer behind the bar is not being used according to EPA registered label use instructions and is at [0] PPM.

     Correction: The bar operator used expired sanitizer with cold water. The sanitizer was replaced properly at the time of inspection.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation Corrected on site

     THAWING

     Prawns is being improperly thawed by not running water over them. Frozen meats not stored in walk in cooler during the thawing period.

     Correction: Adjust procedures or methods to properly thaw foods. Discussed thawing procedures with the owner.

     Code 3-501.13 (A) - (D)

   • Not serious Core Repeat Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Kinves stored in sanitizer water between uses.

     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. Discussed proper storage with owner.

     Code 3-304.12

4. May 23, 2023 Follow Up · No items found

   No violations cited.