UNCLE JACKS MEAT HOUSE

6-1A: .04(6)(f)Multiple Time/temperature control for safety foods (various cheeses, prosciutto, cut lettuce, shaved ribeye, etc.) holding above 41°F in the prep cooler. Observed a slab of meat holding above 41°F in the front reach-in cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.

6-1C: .04(6)(d)Observed a large container of corn pudding mix and baked potatoes made the previous day that had not cooled to 41°F within 6 hours in the walk-in cooler. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Foods were discarded.

6-1D: .04(6)(i)Observed butter, garlic butter, prepared-on-site fried shallots, fried onions, and prepared-on-site peanut butter sitting at room temperature with the intention of time control, with no time marked and no procedures. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P)
2. the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
3. foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
4. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
5. written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Time control procedures were updated, and time was placed on the food items.

6-2: .04(6)(h)Observed prepared onsite banana pudding, garlic butter, mozzarella cheese wedges, and corn salsa held past the 7-day marked date in the prep cooler. Observed cheese A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Foods were discarded.

4-2B: .05(6)(n)Active dishwasher in bar unable to reach minimum chlorine concentration of 50 ppm. PIC (Person in charge) has called in maintenance. Ensure unit is repaired by 3/4/2026. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P)

8-2B: .07(6)(c)Multiple butane torch and lighters stored above foods and food prep surfaces inside kitchen. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: PIC relocated butane torch and lighters to designated chemical storage.

14A: .04(4)(k)Handle portion of scoops stored inside sugars, salts, and other bulk dry items. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: PIC removed scoops from food product.

17A: .06(5)(h)No cover for woman's receptacle in restroom. Ensure cover is added by 3/4/26. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. (C)

17D: .07(4)(b)Personal employee belongings such as phone, drink, and speakers stored on prep top surfaces and slicer. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: PIC removed personal employee belongings from kitchen.

4-2B: .05(7)(a)1Food/debris encrusted on the meat slicer that was not used today. PIC stated it is supposed to be cleaned after use. Food/debris on "clean" utensils & in the container used to store the utensils. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Items were cleaned.

6-1A: .04(6)(f)Time/temperature Control for Safety Food (TCS Food) held above 41ºF in the walkin cooler overnight & in the line/prep coolers (see temperature log). Food in some of the line/prep coolers were overstocked / over the fill line. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Meatballs discarded. Cheese jalapeno cornbread was reheated for use; PIC stated this food was 40F when she temped it this morning. Food in line/prep coolers was broken down into smaller portions & bags of ice were placed on food.

13A: .02(1)(d)Current inspection report not posted. 4/1/2025 86/B Inspection report was posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Current inspection report was posted.

1-2A: .03(2)(a)-(l), (n)Active Managerial Control measures were not satisfactory for the establishment to be in compliance with the code. Violations for employee drinking, food in good condition, shellstock required records, cleaning & sanitizing requirements, cold holding, date marking (amongst other good retail practices) were observed today. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-2B: .03(5)(j)1&2Employee drinks stored on shelves above/on food prep surfaces & coolers - at the cookline & in the prep area. Employee's water bottle is an unapproved container. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Drinks discarded or moved to approved area.

12A: .04(4)(q)Observed several covered containers of food & beer kegs stored under & adjacent to the walk-in cooler condenser which was leaking & spraying water onto these items.

*** SECOND CONSECUTIVE VIOLATION *** Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C)

14A: .04(4)(k)In-use utensils for ice cream was stored in 75°Fstanding water at the prep area. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Utensils removed from use.

14B: .05(10)(e) 1,2,4Clean food containers, pans stored wet nested. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)

15A: .05(6)(a)Walkin cooler not maintained in good repair: Water leaking from the walkin cooler condenser. Ice buildup on the front of the condenser. The walkin cooler door doesn't close tight which may be affecting the ambient air temperature inside. The ambient air temperature measured 43.7°F. The cooler exterior thermometer measured 45°F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

15C: .05(7)(a)2,3Old stickers, residue left on the exterior surfaces of food containers in use & stored clean. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17D: .07(4)(b)Employee personal items (keys, phone) stored on the prep table. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: Items removed.

18: .07(5)(k)Observed live flies in the kitchen & in the walkin cooler (located outside by the back door). The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. routinely inspection incoming shipments of food and supplies; (C)
2. routinely inspecting the premises for evidence of pest; (C)
3. having a professional treat the facility; (Pf) and
4. eliminating harborage conditions. (C)

18: .07(5)(l)Observed dead flies in containers used to hold fruit, on pans holding cooked food in the walkin cooler. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. (C)

3-1C: .04(1)Spoiled/liquified lettuce stored in the walkin cooler. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Food discarded.

3-1D: .04(3)(l)Mussel tag doesn't have the date the last piece was sold. Person-in-Charge (PIC) stated this is the only tag they have on file because they don't sell a lot of mussels. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. (Pf)

4-2B: .05(7)(b)Employee was cleaning multiple dining tables with one cloth towel; not using the 2 bucket method & not dipping the towel into sanitizer solution between tables. The proper cleaning methods for dining tables was discussed prior to this with the PIC. Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: (i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse; (ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel; (iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or (iv) Other methods approved by the Health Authority. (v) Food trays may be cleaned and sanitized the same as table ware. Corrective Actions: Had facility properly clean the dining tables.

4-2B: .05(7)(a)1Food/debris encrusted on items stored clean at the cookline, storage area: wire racks, knives, "clean" utensils including the container used to store these items. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1A: .04(6)(f)Time/temperature Control for Safety Food (TCS Food) held above 41ºF in the walkin cooler overnight (see temperature log). *** FOURTH CONSECUTIVE VIOLATIONS *** Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food discarded.

6-2: .04(6)(h)Food in the coolers were held past their date mark. Mozzarella cheese 7/28 (x2), pork 7/29 (x2), sauteed onions 7/23-7/30 (x2), A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Food discarded.

6-2: .04(6)(h)American cheese in the liner cooler holding more than 24 hours was not date marked. A food that requires datemarking shall be discarded if it is in a container or package that does not bear a date or day. (P) Corrective Actions: Food discarded.

11C: .04(6)(c)Thawed tuna labeled "remove from vacuum packaging prior to thawing" was still stored in the sealed reduced oxygen packaging in the line cooler & walkin cooler. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C) Corrective Actions: Food discarded.

6-1A: .04(6)(f)Observed several Temperature control for safety foods cold holding greater than 41 degrees Fahrenheit. (See temp log) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items cold holding less than 4 hours allowed to cool. Items cold holding longer than 4 hours discarded.

12A: .04(4)(q)Observed several covered containers of sauce made by the restaurant stored under walk-in cooler condenser with water resting on them from the condenser. Condenser not actively leaking but confirmed that's the source of the water on the containers by Person in Charge. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Containers sanitized, dried and moved to a location dry and 6 inches above the floor.

4-2B: .05(7)(a)1Observed ice machine with a yellow substance build-up on the internal ice shut area. SECOND CONSECUTIVE REPEAT VIOLATION*// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: //Ice machine was cleaned and sanitized during the inspection.//

6-1A: .04(6)(f)Observed several time/temperature control for safety (TCS) food items holding temperatures above 41F. *SECOND CONSECUTIVE REPEAT VIOLATION.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//

6-1B: .04(6)(f)Observed fried breaded vegetables and cheese sauce placed above the hot holding unit holding temperatures below 135F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Foods were reheated, since person in charge stated items were prep an hour ago.//

14A: .04(4)(k)Observed multiple utensils stored in standing water at the bar. *SECOND CONSECUTIVE REPEAT VIOLATION// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Utensils were removed from the water, washed, rinsed and sanitized.//

1-2A: .03(2)(a)-(l), (n)Due to today's score, the person-in-charge is not practicing active managerial control of the facility. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-2B: .03(5)(j)1&2Observed multiple drinks in unapproved containers throughout kitchen. Observed employee drink from open cup in kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Unapproved cups were placed in employee area. Employee stopped drinking in kitchen.

12C: .04(4)(m)Observed multiple wiping cloths being stored on prep counters throughout kitchen. Dry wiping cloths and sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. (C) Corrective Actions: Wiping cloths were moved to sanitizer buckets.

12D: .04(4)(g)Observed multiple washed fruits and vegetables stored with stickers still on. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Stickers were removed and items were rewashed.

14A: .04(4)(k)Observed multiple cups being used as scoops in containers of flour, sugar, and spices. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Cups were removed from containers.

14B: .05(10)(e) 1,2,4Observed multiple pans stacked while wet to dry. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Pans were spaced to air dry.

15B: .05(3)(h),(i)Facility does not have test strips for quat sanitizer. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

2-2D: .07(3)(b)Observed hand sink at bar without paper towels. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Paper towels were placed at hand sink.

2-2D: .07(3)(a)Observed main hand sink in kitchen without soap. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap was placed at hand sink.

3-1D: .04(5)(f)Facility does not have parasite destruction letters for aquacultured tuna and salmon that are served undercooked. If raw or partially cooked fish are served or sold in ready-to-eat form, and the fish are aquacultured, letter of aquaculture from the supplier or aquaculturist stipulating that the fish were raised and fed according to subsection (5)(e)2(iv) this Rule shall be obtained and maintained in the food service establishment for 90 calendar days beyond the time of service or sale of the fish. (Pf) Corrective Actions: Parasite destruction letters were provided by supplier.

4-2B: .05(7)(a)1Observed multiple knives stored as clean with residue on food-contact surface. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Knives were recleaned and sanitized.

6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods holding at temperatures above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items were discarded.

6-1D: .04(6)(i)Observed butter placed on time control without start/discard labels. Facility does not have procedure for time control. SECOND CONSECUTIVE VIOLATION When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Butter was discarded. Proper time control procedures were discussed.

8-2B: .07(6)(b)Observed multiple spray bottles without labels. 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. (Pf) Corrective Actions: Items were labeled.

12B: .03(5)(g)Observed employee handle food with watch on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employee removed watch.