Jordan Bar & Grill

Year by year

Inspections

1. May 12, 2026 Routine · No items found

   No violations cited.

2. Apr 8, 2025 Follow Up · No items found

   No violations cited.

3. Mar 25, 2025 Routine · 2 priority, 1 priority foundation, 1 core, 2 repeat
   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Fried onions and sliced ham is cold held at 46 & 47°F in the True 1-door unit.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Note: food was removed from the True 1-door unit and placed into the walk-in cooler. True cooler was adjusted at the time of the inspection and had an internal temperature of 41F at the end of the inspection. Owner to continue to monitor unit and verify it's being maintained at 41F or below.

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

   • Serious Priority

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

     The chlorine sanitizer at the bar dish machine tested at 0 PPM.

     Correction: Repair or adjust warewashing equipment to provide proper sanitizer concentration. Note: dish machine is placed out of order until it's repaired and service was called for the dish machine.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No chlorine 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

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     True 1-door unit is not maintained in good repair and had an internal temperature of 46F at the time of the inspection.

     Correction: Repair equipment to good condition or remove from premise. Note: cooler was adjusted at the time of the inspection and retested at 41F during the inspection.

     Code 4-501.11 (A)