Jb's Cafe & Cocktails

Year by year

Inspections

1. Dec 12, 2024 Re-inspection · 2 core, 2 repeat
   • Not serious Core Repeat

     FOOD CONTAMINATION - FOOD PREPARATION

     Ice in the ice bin to the left of the handwashing sink in the bar is subject to potential contamination from splash from washing hands.

     Correction: Remove food from this location or provide alternate methods to protect food from contamination. Install a splash guard to prevent splash contamination between the ice bin and the handwashing sink.

     Code 3-305.14

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED

     Cupboards in the kitchen have unsealed wood and are no longer easily cleanable.

     Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.

     Code 4-202.16

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED

     Laminate counter top in the kitchen used for food prep has exposed wood and is not longer easily cleanable.

     Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.

     Code 4-202.16

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED

     The door jam in the walk-in cooler has exposed wood and is not easily cleanable.

     Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.

     Code 4-202.16

2. Nov 15, 2024 Re-inspection · 5 priority, 3 priority foundation, 2 core, 10 repeat
   • Serious Priority Repeat

     WHEN TO WASH

     Employee observed not washing hands after handling frozen uncooked (raw) chicken tenders and then moving on to handle ready-to-eat food.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Repeat

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     In the True cooler in the kitchen there are Philly steaks stored over ready-to-eat food.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Repeat

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     In the walk-in cooler there are raw steaks stored over ready to eat tater sauce and buttermilk.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Whipped butter packets are cold held at 73°F on the counter. If the whipped butter packets are stored on the counter they must be discarded every 4 hours

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

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

   • Serious Priority Repeat

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Cutting board and the counter top that Swiss cheese is stored on used with time/temperature controlled for safety food is not cleaned every 4 hours.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)

   • Serious Priority Repeat

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     Bleach is not being used according to manufacturer’s use directions. Bleach and dish soap are being added together in a bucket of water for use with wiping cloths. Bleach should not be mixed with soap.

     Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use.

     Code 7-202.12 (A)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Ranch and Thousand Island Dressings made on-site are not date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Repeat

     TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS - NOT MARKED

     Whipped butter using time as a public health control for 4 hours is not properly marked or identified with a discard time.

     Correction: Food items shall be marked or otherwise identfied with a time that is 4 hours past the point in time when the food was removed from temperature control. Discard food item.

     Code 3-501.19 (B) (2)

   • Not serious Priority Foundation Repeat

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     Chlorine test kit is available for monitoring sanitizer concentration is expired.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Core Repeat

     FOOD CONTAMINATION - FOOD PREPARATION

     Ice in the ice bin to the left of the handwashing sink in the bar is subject to potential contamination from splash from washing hands.

     Correction: Remove food from this location or provide alternate methods to protect food from contamination. Install a splash guard to prevent splash contamination between the ice bin and the handwashing sink.

     Code 3-305.14

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED

     The door jam in the walk-in cooler has exposed wood and is not easily cleanable.

     Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.

     Code 4-202.16

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED

     Laminate counter top in the kitchen used for food prep has exposed wood and is not longer easily cleanable.

     Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.

     Code 4-202.16

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED

     Cupboards in the kitchen have unsealed wood and are no longer easily cleanable.

     Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.

     Code 4-202.16

3. Nov 13, 2024 Routine · 6 priority, 3 priority foundation, 3 core, 1 repeat
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands after handling frozen uncooked (raw) chicken tenders and then moving on to handle ready-to-eat food.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     In the True cooler in the kitchen there are Philly steaks stored over ready-to-eat food.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     In the walk-in cooler there are raw steaks stored over ready to eat tater sauce and buttermilk.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Whipped butter packets are cold held at 73°F on the counter. If the whipped butter packets are stored on the counter they must be discarded every 4 hours

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

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

   • Serious Priority

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

     The chlorine sanitizer in the kitchen dishwasher is not being used according to EPA registered label use instructions and is at 25 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Serious Priority

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

     The chlorine sanitizer in the bar dishwasher is not being used according to EPA registered label use instructions and is at 25 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Serious Priority

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Cutting board and the counter top that Swiss cheese is stored on used with time/temperature controlled for safety food is not cleaned every 4 hours.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)

   • Serious Priority

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     Bleach is not being used according to manufacturer’s use directions. Bleach and dish soap are being added together in a bucket of water for use with wiping cloths. Bleach should not be mixed with soap.

     Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use.

     Code 7-202.12 (A)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Ranch and Thousand Island Dressings made on-site are not date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS - NOT MARKED

     Whipped butter using time as a public health control for 4 hours is not properly marked or identified with a discard time.

     Correction: Food items shall be marked or otherwise identfied with a time that is 4 hours past the point in time when the food was removed from temperature control. Discard food item.

     Code 3-501.19 (B) (2)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     Chlorine test kit is available for monitoring sanitizer concentration is expired.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core

     FOOD CONTAMINATION - FOOD PREPARATION

     Ice in the ice bin to the left of the handwashing sink in the bar is subject to potential contamination from splash from washing hands.

     Correction: Remove food from this location or provide alternate methods to protect food from contamination. Install a splash guard to prevent splash contamination between the ice bin and the handwashing sink.

     Code 3-305.14

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED

     The door jam in the walk-in cooler has exposed wood and is not easily cleanable.

     Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.

     Code 4-202.16

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED

     Laminate counter top in the kitchen used for food prep has exposed wood and is not longer easily cleanable.

     Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.

     Code 4-202.16

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED

     Cupboards in the kitchen have unsealed wood and are no longer easily cleanable.

     Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.

     Code 4-202.16

4. Jun 27, 2023 Re-inspection · No items found

   No violations cited.

5. May 10, 2023 Re-inspection · 1 priority
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Whipped butter on the counter is cold held at 73°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

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

6. Apr 27, 2023 Routine · 3 priority, 3 core
   • Serious Priority

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands. Lettuce, tomato, and onions were handled with bare hands.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Whipped butter on the counter is cold held at 73°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

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

   • Serious Priority

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     Equipment not sanitized after cleaning.

     Correction: Clean and sanitize all utensils and equipment before contact with food.

     Code 4-702.11

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST

     Containers of dressing are stored in an area subject to splash from the handwashing sink.

     Correction: Store food in areas not exposed to splash, dust, or other contamination.

     Code 3-305.11 (A) (2)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     A metal pan of fish is stored on the floor in the walk-in cooler. Boxes of food are stored on the floor in the walk-in freezer.

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

     Code 3-305.11 (A) (3)

   • Not serious Core

     FOOD CONTACT SURFACES - NON TCS FOOD - IMPROPER CLEANING

     Ice scoop not contacting TCS food is improperly cleaned. Ice scoop is not being washed daily.

     Correction: Clean utensil and equipment not contacting TSC food any time contamination occurs, at least every 24 hours, or at a frequency according to manufacturer specifications.

     Code 4-602.11 (E)