J's Smokehouse (Base)

Inspector notes: Observed low hot water pressure and no hot water at only hand sink. CA: 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Email inspector proof of repairs to hot water system at hand sink.

Inspector notes: Observed cooked brisket thawing on table. CA: time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking, or (II) The time it takes under refriger...

Inspector notes: Observed personal water bottle stored on table. CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food equipment, linens, and single-service and single-use articles are protected from contamination. COS: water bottle discarded

Inspector notes: Observed packaged raw pork thawing in raw meat sink in stagnant water. COS: Food employee turned on cold water to thaw under running water. CA: time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the runni...

Inspector notes: Observed TCS foods (cut cabbage, cut kale, shredded cheddar cheese, raw chicken) in right hand Motak 1-door reach in cooler reading above 41F when not cooling or being prepared. See * in temperature log. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: PIC discarded cut cabbage, cut kale, and cheese. Raw chicken relocated to another reach in cooler.

Inspector notes: Observed foods stored in right hand Motak 1-door reach in cooler past manufacturer expiration dates (salsa exp 2/9/25, liquid eggs exp 2/12/25, cut cabbage exp 3/2/25). CA: time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. COS: All expired foods discarded

Inspector notes: Observed no trash receptacle in employee restroom. CA: If disposable towels are used at handwashing sinks, a waste receptacle shall be located at each handwashing sink or group of adjacent sinks. COS: trash receptacle supplied in employee restroom

Inspector notes: Observed carton of raw shelled eggs stored directly on top of uncovered onion and nex to uncovered limes and lemons and mesh produce bag of red bell peppers. COS: carton of eggs relocated to below ready to eat foods. CA: Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (II) Cooked ready-to-eat food; and (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat fo...

Inspector notes: Observed no soap at hand sink. CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Inspector notes: Observed foods stored in reach in cooler past the 7 days date marking. Pasta observed prepared 1/28 and coleslaw prepared 1/29. CA: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf 2. Except as specified in paragraphs 4 through 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepar...

Inspector notes: Observed chemical spray bottle stored unlabeled. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Inspector notes: Observed employee restroom with low hot water under pressure and no hot water available since water pressure is so low and eventually no water comes out of faucet when hot water line is on. CA: The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment.Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water. Call plumber to repair water lines to provide adequate pressure and hot water to restroom sinks.

Inspector notes: Observed employee restroom with no hot water under pressure. Observed patron restroom (different restroom from employees) with low water pressure for hot and cold water. CA: Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water. Suggested to call plumber to repair water lines to provide adequate pressure.