JBJ BBQ HOT POT and BAR

Inspection history 2 visits

1. 2026
2. Passed Oct 15 Score 32 no change

   Follow-Up Inspection

   3 violations, 1 critical

   • Critical Remove single-service and single-use articles made from materials that are unsafe and unclean.
   • Minor Post the Certified Food Protection Manager certificate.
   • Minor Store all food: • In a clean, dry location • At least 6 inches above the floor
3. Failed Oct 1 Starting score 32

   Routine Inspection

   19 violations, 6 critical

   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Critical Remove single-service and single-use articles made from materials that are unsafe and unclean.
   • Critical Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
   • Critical Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Critical Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Critical The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
   • Minor Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Minor Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Minor Clearly label working containers of toxic chemicals with the common chemical name.
   • Minor The person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements for safely refrigerating, hot holding, cooling, and reheating TCS food; hazards of eating raw or undercooked meat, poultry, eggs, and fish; food temperatures and cooking times required to safely cook TCS food including meat, poultry, eggs, and fish; foods identified as major food allergens and the symptoms of an allergic reaction; identification of critical control points in a food service operation and steps to be taken to ensure the points are controlled.
   • Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Minor The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
   • Minor Post the Certified Food Protection Manager certificate.
   • Minor Have a test kit for the type of sanitizer used.
   • Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Minor Discontinue the use of a food preparation sink for anything other than food preparation.
   • Minor Discontinue using wood and wood wicker as a food contact surface.
   • Minor Provide chemical sanitizers to sanitize equipment and utensils during all hours of operation.

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