Jordyn's Cuisine + Cocktails

Observed no hand soap at the handwashing sinks in the kitchen and men's restroom. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Person in charge placed hand soap at the hand washing sinks.

Observed no paper towels at hand washing sinks at neither hand sinks inside the main kitchen. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. Employee placed paper towels at the hand sink.

Observed no cleanup procedures at the facility. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. I provided person in charge with a clean up procedure.

Observed the baffle of the ice machine and inside the soda nozzle heavily soiled with black buildup.(iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: At a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil. Discard existing ice and in order to wash, rinse and sanitize both food contact surfaces.

Observed no food allergen notification at the facility. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. I provided person in charge with a food allergen document.

Observed milk products (buttermilk and heavy whipping cream) with best by date of last month inside the reach in cooler. Milk, and 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.

Observed raw meats thawing inside the prep sink not under constant flow of water. Time/temperature control for safety food shall be thawed: Under refrigeration that maintains the food temperature at 41°F or less; PF or completely submerged under running water. Employee relocated the meat to the reach in cooler.

Observed no hand soap at the handwashing sink in the main kitchen near the bar area. Observed no hand soap in the women's bathroom. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Place hand soap at all handwashing sinks.

Observed no paper towels in the women's bathroom. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. Place paper towels in the women's bathroom.

Observed employee water bottles being stored in the reach in cooler near food items being used for customers. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Keep employee items away from items used for customers.

Observed black organic matter along the back interior wall of the ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: At a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil. Discard existing ice to wash, rinse and sanitize interior of the ice bin.

Observed three chemical bottles stored on storage shelf inside the main kitchen near food items and clean utensils. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: Separating the poisonous or toxic materials by spacing or partitioning. Person in charge removed bottles.

Observed food debris and splatter along the walls and flooring of the main kitchen. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Clean the flooring and walls to prevent attraction of pest.

Observed missing/broken ceiling tiles inside the men's restroom. All physical facilities shall be maintained in good repair. Have the ceiling tile replaced.

Observed several food-grade containers wet stacked on the shelf where the clean containers are located. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Recommend pyramid stacking to allow the containers to air dry before stacking them.

Observed puddle of water inside the beer walk-in cooler. Equipment shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded. Have the unit repaired.