SAWS JUKE JOINT health score and inspection history

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. / The cook line and the smoker line ventilation hood filters had residue.

(A)(2) Maintain TCS food at 41 F or below./ The refrigerated make table ambient air temperature was 60F. There was frozen condensate on the vents. The TCS food temperatures were as follows: raw beef 51F, sliced tomatoes 51F, cheese 51F. / COS - All TCS foods above 41F were voluntarily discarded.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./ Some wall areas and ceiling tiles in the smoker, hot holding, and prep room had residue. The stainless wall area on the cook's line had residue. Ceiling vents in the kitchen had residue.

5-205.15(B) Repair condensate leak in refrigeration units. / The WI cooler had condensation leaks from the fan motor box.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. / The cook's line ventilation hood filters were soiled.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.)./ The kitchen and the men's restroom had some damaged ceiling tiles. The kitchen had some wall areas that needed repair.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. / The exterior of the cook's line equipment, and the kitchen, and the bar refrigeration shelves had residue.

5-205.15(B) Repair condensate leak in refrigeration units. / The kitchen single door refrigerated make table had a condensation leak.