JOCKEYS KITCHEN

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has time marked but no written procedure I emailed operator and she print and filled out. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Box- ; Cooked Pork (110-115F - Hot Holding); Cooked Chicken Wings (115-117F - Hot Holding).. Per Manager food items in unit less than 2 hours. Manager reheated. Corrective Action Taken

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Case of chips stored on floor next to Red Bull glass in cooler. Manager elevated. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated , grease, dust, or mold-like substance. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with dust.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter heated cabinet; chicken empanadas (125°F - Hot Holding), equipment on low heat, operator raise temperature to facilitate hot holding to 135°f or above. Corrective Action Taken