Jizzles LLC

Year by year

Inspections

1. Apr 10, 2026 Re-inspection · No items found

   No violations cited.

2. Mar 24, 2026 Routine · 3 core
   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Multiple food items in the 2 door cooler were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Waffle maker stored on cardboard box.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     General cleaning needed throughout the establishment.

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

     Code 6-501.12

3. Jan 24, 2025 Re-inspection · No items found

   No violations cited.

4. Jan 6, 2025 Routine · 1 priority, 2 core, 2 repeat
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Shelled eggs were observed on counter top at 58°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: eggs were relocated to prep cooler.

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

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The back and sides of deep fryers 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 Repeat

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean utensils are being stored or stacked without being air-dried.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

5. Mar 8, 2024 Re-inspection 2 · No items found

   No violations cited.

6. Dec 20, 2023 Re-inspection · 2 core, 2 repeat
   • Not serious Core Repeat

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on counters.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Maintain at 100 ppm chlorine.

     Code 3-304.14 (B) (1)

   • Not serious Core Repeat

     INTENSITY - LIGHTING

     The light intensity in the kitchen dish area is less than 50 foot candles.

     Correction: Provide the correct lighting intensity in all work and storage areas. Replace burned out light.

     Code 6-303.11

7. Dec 20, 2023 Intent to Cease Operations Reinspection · No items found

   No violations cited.

8. Dec 6, 2023 Intent to Cease Operations · 1 core
   • Not serious Core

     CONTROLLING PESTS - INSPECTING PREMISE

     Evidence of mouse droppings in the following areas: 1) Bottom shelf on cook line. 2) Along base coving in kitchen. 3) Shelving in cashier area. 4) Behind Bench in bathroom corridor.

     Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment.

     Code 6-501.111 (B)

9. Dec 6, 2023 Routine · 1 priority, 3 priority foundation, 6 core
   • Serious Priority

     RESPONSIBILITIES AND REPORTING OF FOODBORNE ILLNESS SYMPTOMS

     No policy informing food employees to report symptoms of foodborne illness.

     Correction: Provide policy to inform food employees of the requirements to report symptoms of foodborne illness to the person in charge.

     Code 2-201.11 (A) (1)

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available regarding chicken in pans on counter at 84-105F

     Correction: Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority. Provide a plan that includes marking the time on the pan.

     Code 3-501.19 (A)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - PROVIDED

     No consumer advisory provided on menu regarding eggs available undercooked. .

     Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition. Identify items available undercooked with an asterisk footnoted to the warning.

     Code 3-603.11 (A)

   • Not serious Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No stem thermometer is present for monitoring temperatures in foods.

     Correction: Provide a stem thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Core

     PERSONAL CLEANLINESS - JEWELRY

     Employee noted wearing a watch on arm while working with food.

     Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry or a watch on the hands or wrists while working with food.

     Code 2-303.11

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on counters.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Maintain at 100 ppm chlorine.

     Code 3-304.14 (B) (1)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Cooler doors, shelves not maintained clean.

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

     Code 4-602.13

   • Not serious Core

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean utensils are being stored or stacked without being air-dried. Dishes are also getting dirty from the chicken breading next to the shelves.

     Correction: Air dry all clean utensils before storage and before contact with food.Install a splash guard between the prep sink and the dish shelves.

     Code 4-901.11

   • Not serious Core

     INTENSITY - LIGHTING

     The light intensity in the kitchen dish area is less than 50 foot candles.

     Correction: Provide the correct lighting intensity in all work and storage areas. Replace burned out light.

     Code 6-303.11

   • Not serious Core

     CONTROLLING PESTS - INSPECTING PREMISE

     Mouse droppings in several areas including bottom shelf on cook's line, along base cove in kitchen. on shelving in cashier area, behind bench in restroom corridor.

     Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment. Remove all evidence of pests and provide effective pest control.

     Code 6-501.111 (B)