Fat Joe's Bar And Grill

Year by year

Inspections

1. Jan 8, 2026 Routine · 2 priority foundation
   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     The chlorine and quat test kits that are available for monitoring sanitizer concentrations are both expired

     Correction: Provide non-expired chlorine and quat test kits to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink in washroom is obstructed with a bag of rags sitting in the basin.

     Correction: Keep handwashing sink free of obstruction at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

2. Feb 29, 2024 Re-inspection · 1 core, 1 repeat
   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Turbo 2 Door Freezer's handles are broken and missing in several parts.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

3. Feb 15, 2024 Routine · 6 priority, 5 priority foundation, 11 core, 6 repeat
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands after taking their gloves off and putting a new pair on.

     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

     Observed raw ham in the walk in cooler stored over ready to eat ribs. Observed raw hamburger in the Avantco 4 drawer cooler stored above ready to eat deli meat.

     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

     TCS FOOD - COLD HOLDING

     Garlic and parsley butter, beef butter, and house butter blend stored at room temperature.

     Correction: Maintain cold time/temperature control for safety food (TCS) at or below 41°F. Any butter that has had anything added to it becomes TCS.

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

   • Serious Priority

     DATE MARKING - DISPOSITION

     Several sauce bottles with homemade sauce were observed to be out dated. Observed containers of processed carrots, apples and lettuce without a date mark.

     Correction: 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

     SEWAGE - BACKFLOW PREVENTION

     A direct connection exists between the sewage system and a drain from kitchen food preparation sink, ice machines in the kitchen, downstairs bar ice bins, upstairs ice bins and ice machine.

     Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection.

     Code 5-402.11

   • Serious Priority Repeat

     TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - ORIGINAL CONTAINER

     Chemical spray bottles in the warewashing room, downstairs bar and upstairs bar do not bear a manufacturer’s label and any identifying label.

     Correction: Provide labels for poisonous or toxic materials used in the food establishment.

     Code 7-101.11

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

     Person in charge is unable to demonstrate knowledge regarding documented foodborne illness reporting requirements by employees.

     Correction: Obtain documented training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.

     Code 2-102.11 (C) (17)

   • Not serious Priority Foundation

     APPROVED PROCEDURES - ROP - HACCP PLAN - SUBMITTED TO THE DEPARTMENT

     Reduced oxygen packaging used for cooked chicken and raw beef does not have a HACCP plan that was submitted to the department for conditional approval.

     Correction: Stop using reduced oxygen packaging until a HACCP plan is approved by the Department. ROP products on site made without an approved HACCP can not be sold to the public.

     Code 3-502.12 (B) (7)

   • Not serious Priority Foundation Repeat

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine and sink and surface test kit is not available for checking sanitizer concentrations.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Priority Foundation

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at dining area female handwashing sink is at 57°F.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Employee kitchen restroom handwashing sink has several boxes in front of it and is unavailable for proper handwashing.

     Correction: Keep handwashing sink unobstructed at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core Corrected on site

     OPEN DRINK CONTAINER

     Open red bull can was observed in the food preparation area.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Pineapple, seafood chowder, chopped cauliflower, lettuce and mango in the walk in cooler were observed to be unwrapped or uncovered. Graham cracker, marshmallows and sprinkles in the dry storage and desert area observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Observed scoops for flour, rice, sugar, bread crumbs, pretzels and graham crackers stored with the handle in contact wi the food. Observed several utensils on the cook line stored in a sanitizer solution.

     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°F.

     Code 3-304.12

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Observed several boxes of food in the walk in cooler, walk in freezer and by the desert station stored on the floor.

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

     Code 3-305.11 (A) (3)

   • Not serious Core

     EQUIPMENT AND UTENSILS - CAN OPENERS

     Can opener located in kitchen has food debris built-up on it.

     Correction: Provide can openers with cutting parts that are readily removable for cleaning and replacement.

     Code 4-202.15

   • 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.

     Code 4-302.13 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Turbo 2 Door Freezer's handles are broken and missing in several parts.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Walk in cooler vents and ceiling vents in the kitchen have dust accumulating on and around them.

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

     Code 4-601.11 (C)

   • Not serious Core

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Observed single use portion cups, lids, cups and to-go containers in the basement stored on the floor.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)

   • Not serious Core

     TOILET FACILITIES - RECEPTACLES - COVERED

     Upstairs and the main floor private room female bathroom is not provided with a covered waste receptacle.

     Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.

     Code 5-501.17

   • Not serious Core Repeat

     HANDWASHING SIGNAGE

     No handwashing signage provided at dining area male and female restroom handwashing sink.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14