JO'S GRILLE

4 findings recorded on Sep 23, 2026.

1. Repeat violationItem 4-2B ↗

   Food-contact surface sanitation

   Observed pink organic growth inside the ice machine during the time of inspection. CA:(b) Equipment Food-Contact Surfaces and Utensils.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(7)(a)1

   Observed pink organic growth inside the ice machine during the time of inspection. CA:(b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P (iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P Advised PIC to burn ice, clean, and sanitize the ice machine to prevent contamination. Repeat Violation.

   Official report · Item 4-2B ↗

   Correction status not recorded

2. Violation recordedItem 11A ↗

   Cooling methods and equipment

   Observed cooked chicken wings being cooled at room temperature. CA:511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods.

   Inspector’s full note

   Inspection item: Proper cooling methods used: adequate equipment for temperature control

   Observed cooked chicken wings being cooled at room temperature. CA:511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf Employee placed chicken wings in man kitchen cooler. New Violation.

   Official report · Item 11A ↗

   Correction status not recorded

3. Violation recordedItem 15A ↗

   Equipment design and condition

   Observed rust on the shelves inside the main kitchen reach-in cooler at the time of inspection. CA: (6) Maintenance and Operation.

   Inspector’s full note

   Inspection item: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

   Code 511-6-1.05(6)(a)

   Observed rust on the shelves inside the main kitchen reach-in cooler at the time of inspection. CA: (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. Advised the PIC to repair or replace the shelves so they are smooth and easily cleanable. New Violation.

   Official report · Item 15A ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.