J & M Bar

Year by year

Inspections

1. Apr 17, 2025 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Walk-in cooler floor that is exposed to splash, spillage, or other food soiling is rusty and no longer easily cleanable.

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

     Code WFC 4-101.19

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Meatballs about 3" deep in plastic tub container with lid on cooled improperly. Lid had lots of condensation indicating they were covered while in the cooling process. Meatballs were made day prior and were put into glass door cooler to cool overnight around 9pm. About 12 hours later, around 9am meatballs at 45F. Other items in cooler holding at 38F.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Repeat Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Fully cooked corned beef stored in 2-door cooler under ground beef.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Repeat Corrected on site

     DATE MARK - SYSTEM

     A date marking system is not in place for ready-to-eat TCS foods. Deli meats, corned beef, milk not dated. Housemade dressing made from commercial ingredients is not datemarked and typically made in quantities greater than 1 week.

     Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.

     Code WFC 3-501.17

   • Not serious Good Retail Practice

     EQUIPMENT - NSF/ANSI

     1) In bar area, homestyle refrigerator does not meet ANSI standards for food service equipment, or has not received prior approval from the Department. Refrigerator is mostly used to store non-TCS drinks such as beer but also contains products such as Bloody Mary mix and cocktail toppings that state "keep refrigerated". 2) Homestyle electric stove is used and does not meet ANSI standards for food service equipment.

     Correction: Replace with only ANSI accredited equipment in the facility, or submit to the Department for evaluation and approval of non-ANSI equipment.

     Code WFC 4-205.11

   • Not serious Good Retail Practice

     HANDSINK - TEMPERED WATER

     Handsink in kitchen area does not have tempered water.

     Correction: Provide a water temperature of at least 100 degrees F.

     Code WFC 5-202.12(A)

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for bleach in the spray bottle used for food contact surfaces such as the deli slicer and cutting board is >>200ppm and the test strip is bleaching out.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR

     1) In walk-in cooler, crate of eggs and pickle containers stored on floor. 2) In walk-in freezer several boxes of product stored directly on floor.

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

     Code WFC 3-305.11

   • Not serious Good Retail Practice

     THERMOMETER - MISSING STEM

     No thermometer is present for monitoring internal food temperatures (0-220 degrees F range). A roast thermometer is available.

     Correction: Provide and use a thermometer capable of taking internal food temperatures.

     Code WFC 4-302.12

2. Mar 6, 2023 Re-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER - Not Corrected

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE - Not Corrected

     (1) Wooden cabinets and floor below dish machine in kitchen are no longer easily cleanable. (2) Walk-in cooler floor is rusted out and not longer easily cleanable.

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

     Code WFC 4-101.19

   • Not serious Good Retail Practice

     EQUIPMENT - NSF/ANSI - Not Corrected

     Homestyle electric stove, homestyle refrigerator at bar, homestyle upright freezer and homestyle chest freezer does not meet ANSI standards for food service equipment, or has not received prior approval from the Department.

     Correction: Replace with only ANSI accredited equipment. Stock homestyle refrigerator at bar with only beverages. Store only already frozen food in homestyle upright freezer and homestyle chest freezer.

     Code WFC 4-205.11

3. Feb 15, 2023 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     BARE HAND CONTACT

     Employee observed handling cheese with bare hands.

     Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.

     Code WFC 3-301.11

   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     (1) Wooden cabinets and floor below dish machine in kitchen are no longer easily cleanable. (2) Walk-in cooler floor is rusted out and not longer easily cleanable.

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

     Code WFC 4-101.19

   • Serious Priority (CDC risk factor) Repeat Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Raw shell eggs and raw fish stored above ready to eat foods in 2-door sliding cooler in kitchen.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Repeat

     DATE MARK - EXCEEDED OR MISSING

     Ham, milk, sausage and other ready to eat TCS foods being cold held are not datemarked or has a datemark that exceeds 7 days.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     EQUIPMENT - NSF/ANSI

     Homestyle electric stove, homestyle refrigerator at bar, homestyle upright freezer and homestyle chest freezer does not meet ANSI standards for food service equipment, or has not received prior approval from the Department.

     Correction: Replace with only ANSI accredited equipment. Stock homestyle refrigerator at bar with only beverages. Store only already frozen food in homestyle upright freezer and homestyle chest freezer.

     Code WFC 4-205.11

   • Not serious Good Retail Practice

     FOOD - CONTAMINATION

     Drinking ice is subject to potential contamination by splash over from bar hand washing sink.

     Correction: Change methods or procedures to protect foods from contamination. Handwashing must occur in bar 2-compartment sink (left basin). Right basin of 2-compartment sink may be used as a pre-wash/dump sink. No drinking ice may be stored in basin next to designated bar handwashing sink. Drinking ice may only be used in left basin of 3-compartment sink (air gapped). Right basin of 3-compartment sink may be

     Code WFC 3-307.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Middle section of in-counter 3-compartment sink in kitchen is used for handwashing has dirty dishes stacked in basin.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor) Corrected on site

     RESPONDING TO CONTAMINATION EVENTS

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11

   • Serious Priority (CDC risk factor) Repeat

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the kitchen dish machine and bar dish machine is at 0ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     Handle of ice scoop used for drinking ice is in contact with 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 degrees F.

     Code WFC 3-304.12

4. Nov 14, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

5. Jun 27, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

6. Apr 19, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

7. Apr 5, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

8. Mar 26, 2015 Re-Inspection · No Reinspection Required

   No violations cited.

9. Mar 19, 2015 Routine Inspection · Reinspection Required

   No violations cited.

10. Mar 7, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

11. Feb 14, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

12. Jan 27, 2012 Routine Inspection · No Reinspection Required

    No violations cited.