J'S SMOKEHOUSE (BASE)

3 findings recorded on Jun 18, 2026. 2 marked corrected on site.

1. Violation recordedItem 4-2B ↗

   Food-contact surfaces: cleaned & sanitized

   Observed ice scoop unclean with black slime. COS: PIC cleaned and sanitized ice scoop.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

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

   Observed ice scoop unclean with black slime. COS: PIC cleaned and sanitized ice scoop. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Corrected On-Site. New Violation.

   Official report · Item 4-2B ↗

   Marked corrected on site

2. Violation recordedItem 11A ↗

   Proper cooling methods used: adequate equipment for temperature control

   Observed brisket and pulled pork cooling being cooled by insufficient methods. PIC stated they cool the meat by leaving in on counter uncovered for a few hours then place in cooler.

   Inspector’s full note

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

   Code 511-6-1.04(6)(e)

   Observed brisket and pulled pork cooling being cooled by insufficient methods. PIC stated they cool the meat by leaving in on counter uncovered for a few hours then place in cooler. Discussed proper cooling methods to ensure foods are cooled from 135F to 70F within 2 hours and 70F to 41F within 4 hours with the total time not exceeding 6 hours. COS: After instruction, PIC placed cooling foods in ice but left them on counter uncovered even when asked to place in a freezer. Foods were able to cool down but continued suggesting to use the ice bath method. CA: 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 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrected On-Site. New Violation.

   Official report · Item 11A ↗

   Marked corrected on site

3. Violation recordedItem 11A ↗

   Proper cooling methods used: adequate equipment for temperature control

   Observed inadequate cold-holding storage in the base of operation. Shared kitchen walk in coolers were being utilized for the base of operation during day of inspection.

   Inspector’s full note

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

   Code 511-6-1.05(3)(a)

   Observed inadequate cold-holding storage in the base of operation. Shared kitchen walk in coolers were being utilized for the base of operation during day of inspection. Discussed adding additional cold-holding units for proper cooling and cold storage. CA: Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Pf New Violation. Correct By: 06/28/2026

   Official report · Item 11A ↗

   Correction status not recorded

   Correct by Jun 28, 2026

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