Jordan's Big 10 Pub

Year by year

Inspections

1. Jun 4, 2025 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN - Not Corrected

     The ice bin and ice machine does not have a proper air gap between the drain and the sewage system. Only an air gap is provided.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor)

     HACCP SPECIAL PROCESSES - Not Corrected

     Ribeyes on hold are still in freezer. San to submit equipment request form to see if ROP machine will be approved. If not able to be approved- operator will not pursue HACCP Plan.

     Correction: Stop current process until a variance and/or HACCP plan has been applied for and approved by the Department.

     Code WFC 3-502.11; 3-502.12

   • Not serious Good Retail Practice

     MOP SINK - Not Corrected

     There is no mop sink provided in food establishment.

     Correction: Provide at least 1 mop sink or 1 curbed cleaning facility.

     Code WFC 5-203.13

2. Apr 11, 2025 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The ice bin and ice machine does not have a proper air gap between the drain and the sewage system. Only an air gap is provided.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor) Corrected on site

     BARE HAND CONTACT

     Employee observed handling tomatoes 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)

     CLEAN - FOOD CONTACT SURFACES

     Cutting board on cook line prep table cooler has some build-up/film-like substance.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces: ventilation hood filters, soda nozzle holders, bottoms of shelves have build-up and residue.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor)

     COOLING METHODS

     Soup is being cooled in 4 inch pans. Temperature after 1 hour of cooling, observed a reduction temperature of 10F.

     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)

     HACCP SPECIAL PROCESSES

     No variance and/or HACCP plan has been approved for reduced oxygen packing of ribeye.

     Correction: Stop current process until a variance and/or HACCP plan has been applied for and approved by the Department.

     Code WFC 3-502.11; 3-502.12

   • Not serious Good Retail Practice

     MOP SINK

     There is no mop sink provided in food establishment.

     Correction: Provide at least 1 mop sink or 1 curbed cleaning facility.

     Code WFC 5-203.13

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine is at 0ppm in kitchen dishwasher.

     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 - IN-USE UTENSILS

     Bowls and plates are not stored in an inverted position.

     Correction: Store utensils and dishes covered or inverted.

     Code WFC 3-304.12, WFC 4-903.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Garlic butter and bag of greens at ambient temperature.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control for condiments for soup.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

3. Apr 10, 2024 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     MOP SINK - Not Corrected

     There is no mop sink provided in food establishment.

     Correction: Provide at least 1 mop sink or 1 curbed cleaning facility.

     Code WFC 5-203.13

4. Mar 13, 2024 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     DATE MARK - EXCEEDED OR MISSING

     Various house-made dressings being cold held have a datemark that exceeds 7 days. (Dill sauce dated 2/29, Pobalano sauce dated 2/26, CLR Sauce dated 3/4). Open deli meats in grill cooler were undated.

     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 Corrected on site

     FOOD- THAWING ROP FISH

     Frozen fish in reduced oxygen packaging (ROP) is being improperly thawed in package.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Serious Priority (CDC risk factor)

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in kitchen has dirty dishes. Sink is also being used to pre-wash dishes.

     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)

     HANDSINK - DESIGNATION

     There is no designated handwash sink for back bar area.

     Correction: Provide handwashing aids and devices only at sinks designated for handwashing.

     Code WFC 6-301.13

   • Not serious Good Retail Practice

     MOP SINK

     There is no mop sink provided in food establishment.

     Correction: Provide at least 1 mop sink or 1 curbed cleaning facility.

     Code WFC 5-203.13

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR

     Boxes of potatoes and onions stored on the floor in the back dry storage area.

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

     Code WFC 3-305.11

   • Not serious Good Retail Practice

     VENTILATION - HOOD FILTERS

     The hood filters in the back area are dusty. The hood filters in the main kitchen have a gap and are not held securely in place.

     Correction: Design and mark filters and other grease extracting equipment so they can be easily removed for cleaning and replacement.

     Code WFC 4-202.18, WFC 4-204.11

5. May 16, 2022 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CONSUMER ADVISORY

     Consumer advisory on menu is missing disclosure asterisk for menu items (burger, steak) available cooked to order.

     Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

     Code WFC 3-603.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - LOCATION

     Food employee observed washing hands in a grill pre-wash sink.

     Correction: Food employees shall wash their hands in a handsink approved for handwashing. Discontinue hand washing at pre-wash sink. Use bar hand wash sink and kitchen hand sink.

     Code WFC 2-301.15

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine at the main bar low temp machine is 0ppm (sanitizer degraded, draw tube not in sanitizer). Chlorine level in the kitchen low temp machine is 0ppm, does not appear to be pumping.

     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

6. Mar 27, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

7. Mar 27, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

8. Mar 10, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

9. Mar 22, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

10. Mar 31, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

11. Mar 25, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

12. Jun 19, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

13. Jun 19, 2012 Routine Inspection · No Reinspection Required

    No violations cited.