Jb's Moose Lake Shack

Year by year

Inspections

1. Mar 25, 2026 Admin Follow Up · No items found

   No violations cited.

2. Feb 26, 2026 Routine · 3 core, 1 repeat
   • Not serious Core

     VARIANCE PROCEDURES

     Retail food establishment has no approved variance for the process implemented at the food establishment. Facility plans to ROP raw meat

     Correction: Submit a variance request following the procedures outlined under 1-105.12. [additional corrective actions]

     Code 1-105.12

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment. Owner had computer crash and replacement for exam.

     Correction: Provide an approved certified food protection manager in the food establishment within 30 days. A conditional license agreement was created to obtain certification within 30 days. Owner has computer with compliant web cam and will register for exam by 3-1-2026.

     Code 12-201.11 (A) (1)

   • Not serious Core

     WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

     An irreversible registering thermometer is not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation.

     Correction: Provide an irreversible registering thermometer / test strip

     Code 4-302.13 (B)

3. Aug 27, 2025 Routine · 2 priority, 3 priority foundation, 3 core, 3 repeat
   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Salad dressings in the two door cooler and in the prep table surface that are made in house and not part of a cooking process were thrown away because they exceeded its date mark.

     Correction: All salad dressings that exceeded there date mark was discarded. Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     Dirty rags were used to wipe down food cantact surfaces without sanitzing

     Correction: Correction: wiped down all ffood contact surcace with sanitizer. Clean and sanitize all utensils and equipment before contact with food.

     Code 4-702.11

   • Not serious Priority Foundation Repeat

     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

     WAREWASHING MACHINES - AUTOMATIC DISPENSING OF DETERGENT AND SANITIZERS

     The warewashing machine does not dispense sanitizer automatically.

     Correction: Corrected: Service company contacted and repair was done during inspection. Repair or replace the warewashing machine if this continues to be a problem. Warewashing machines shall automatically dispense detergents and sanitizers.

     Code 4-204.117 (A)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink or automatic handwashing facility does not shut off the water flow and the paddles are difficult to operate.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core Repeat

     HACCP PLAN - NOT IN PLACE

     Food Establishment does not have a required HACCP Plan for ROP RAW MEAT BRINED .

     Correction: Submit HACCP Plan and variance if required to the Department for approval. Discontinue process until approved by the Department.

     Code 1-106.11

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 30 days. If not provided in 30 days the license will be suspended.

     Code 12-201.11 (A) (1)

   • Not serious Core

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

     Wiping cloth used for wiping surfaces were found on counter surfaces not in sanitizer.

     Correction: Correction: made a solution and added a clean cloth. Wiped down all food contact surfaces. Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)