Jake's Jim Town Bar & Grill, LLC

Year by year

Inspections

1. Feb 19, 2026 Routine · 2 priority foundation, 1 repeat
   • Not serious Priority Foundation Repeat

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A quat 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

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink observed to be housing empty beer bottle and rag during inspection and is unavailable for proper handwashing.

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

     Code 5-205.11 (B)

2. Apr 9, 2025 Re-inspection · 1 priority foundation, 1 core, 2 repeat
   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - PROVIDED

     The consumer advisory on menu is missing the asterisk reference.

     Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition with an asterisk/reminder next to each item that may be served undercooked.

     Code 3-603.11 (A)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Crock pots with a high, medium, low setting and Presto units without removable units are not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

3. Apr 1, 2025 Routine · 4 priority, 4 priority foundation, 3 core
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Nacho cheese sauce is hot held at 124°F. Unit was turned up and the cheese was 153F 30 minutes later.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Philly Steak in the prep cooler is cold held at 46°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Steak was moved to the walk-in-cooler.

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

   • Serious Priority

     DATE MARKING - DISPOSITION

     Salad bar items, included shredded cheese, are not provided with 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 Corrected on site

     FOOD CONTACT SURFACES - CROSS CONTAMINATION

     Food contact surface are dried in next to and in the handwashing sink.

     Correction: Clean food contact surfaces anytime contamination has occurred. The warewash sink was remade, and cleaned, so the dirty side/wash sink is next to the handwash sink.

     Code 4-602.11 (A)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - TCS FOODS

     The Person in Charge (PIC) is unable to demonstrate knowledge regarding the importance of maintaining the time and temperature control and the prevention of foodborne illness. Many priority violations on food temperatures and date marking were observed during the inspection.

     Correction: The person in charge shall obtain training or training materials in the areas of time and temperature contol so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (4)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - PROVIDED

     The consumer advisory on menu is missing the asterisk reference.

     Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition with an asterisk/reminder next to each item that may be served undercooked.

     Code 3-603.11 (A)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     Neither a QUAT test kit or bleach test strips are available for checking sanitizer concentrations. QUAT test strips were present, but the color chart to know the concentration and all label information is missing. Bleach is present. If bleach will be used for sanitizing bleach test strips are needed.

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

     Code 4-302.14

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink is unavailable for proper handwashing. Clean dishes were stacked in the hand sink.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Crock pots with a high, medium, low setting and Presto units without removable units are not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The equipment are not cleaned on a frequent basis.Food drips and residuals were present on shelves under the kitchen deep fryer. The microwave is sticky to touch.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core Corrected on site

     DRYING MOPS

     Mops stored in dirty mop water.

     Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies. Mop bucket was emptied and the mop was set up to dry better. Hang mop to fully dry.

     Code 6-501.16

4. Aug 25, 2023 Pre-inspection · No items found

   No violations cited.