JL Smokehouse & Habanero XL

Inspector's notes

Hand washing sink at outdoor cooking area did not have paper towels or soap available while meats were being cooked on an offset smoker. Also observed heavy accumulation of dust on all surfaces of the hand washing sink. Handwashing sinks must only be used for washing hands and be kept in good condition with warm water of 100-110F, hand soap/cleanser, and paper towels available. Person in charge (PIC) provided soap and paper towels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a carton of raw shell eggs stored in a reach-in refrigerator on a shelf above an open container of peaches. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed heavy accumulation of potato peels and starch residue on food contact surface of a wall-mounted potato dicer stored as clean. Food contact surfaces of equipment shall be kept clean to sight and touch. Per PIC, dicer was last used the previous night. PIC directed an employee to remove, wash, rinse, and sanitize the potato dicer during the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed heavy food residue accumulation on interior surfaces of upright refrigerator used for raw beef and pork as well as cooked, cooled meats. Nonfood contact surfaces of equipment must be kept clean to sight and touch. Corrective Action: Correct prior to next routine inspection. *THIRD CONSECUTIVE VIOLATION*

Inspector's notes

Observed heavy food residue accumulation on interior surfaces of upright refrigerator used for raw beef and pork as well as cooked, cooled meats. Nonfood contact surfaces of equipment must be kept clean to sight and touch. Corrective Action: Correct prior to next routine inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Observed a chlorine sanitizer solution concentration of >200ppm in a sanitizer bucket with a wiping cloth in an active food prep area. Chlorine sanitizer concentrations must be maintained at 50-100ppm. PIC emptied sanitizer bucket and discarded wiping cloth. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment does not have test strips available for quaternary ammonium (quat) sanitizer tablets used at 3-compartment sink or chlorine sanitizer used to make a sanitizer bucket with a wiping cloth that was measured with a concentration stronger than the approved range. Corresponding test strips must be available for all sanitizers used for food contact surfaces. Corrective Action: Correct prior to re-inspection. Re-inspection is tentatively scheduled for 5/1/2026.

Inspector's notes

Observed heavy food residue accumulation on interior surfaces of upright refrigerator used for raw beef and pork as well as cooked, cooled meats. Nonfood contact surfaces of equipment must be kept clean to sight and touch. Corrective Action: Correct prior to next routine inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Observed table-mounted can opener with a heavy accumulation of dried food debris on the blade at time of inspection. Per PIC, they use it in the morning to refill sauce bottles. Discussed cleaning frequency of food-contact surfaces. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a can of HotShot pesticide being stored in a cabinet in the dry storage area next to the back door. Discussed proper pest control parameters with PIC. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 3 dead cockroaches in the employee restroom at time of inspection. Discussed active pest control requirements with PIC. PIC removed the carcasses and cleaned the bathroom area during inspection. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by next routine health inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a heavy accumulation of dust, food debris, and grease deposits on the fume vents above the cook line, on the refrigerator door handles, and the exit doorknobs leading to the outdoor cooking area, at time of inspection. Discussed cleaning frequency with PIC. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw white fish being stored directly over top whole cabbage and a container of baked potatoes. Discussed proper food storage with PIC. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed steam table across from the register holding the following TCS foods: Spaghetti with sausage(120'F), chili with beans (129'F). PIC removed one of the metal cambros to reveal that the water was not filled to the fill line and therefore not in contact or warming the metal cambros placed with the steam table. Per PIC both of these items were rapidly reheated on the stove and then placed in the steam table about 1.5 hours prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food debris on the floor throughout establishment. Discussed cleaning frequency of establishment with PIC. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw white fish stored directly over RTE lettuce mix, and raw beef and raw marinating ribs stored directly over cabbage. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wall-mounted potato dicer with visible crusting of food debris and organic matter build-up on the food-contact surfaces. Per PIC, the potato dicer was last cleaned 3 days prior to inspection. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed designated mop sink to be missing a faucet head and unable to provide water at time of inspection. Per PIC they have been using the 3-comp sink and buckets to fill up their mop bucket. Discussed prioritizing the repair of the mop sink with PIC. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a heavy accumulation of food debris, grease, and general grime on the walls/floors/equipment throughout the establishment. Discussed cleaning frequency with PIC. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils >>> Observed a heavy accumulation of grease build-up on both fryers on the cook line. Discussed cleaning frequency with PIC. Equipment should be cleaned frequently enough to prevent the accumulation of organic matter, dust, and food debris. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions >>> Observed a heavy accumulation of dry ingredients and seasoning residue on the prep sink wall located in the food prep area past the kitchen. Discussed cleaning frequency with PIC. Establishment should be cleaned frequently enough to prevent the accumulation of organic matter, dust, and food debris. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. >>> Observed fully cooked beef ribs and pork sausage on top shelf on the right side of the two door reach-in cooler at 50-59'F. Per PIC, the both meats were placed in the refrigerator the previous day prior to inspection. All items were embargoed at the time of inspection. All other TCS foods on bottom shelf and in other portions of the reach-in cooler were above 41'F and moved to alternative refrigeration at the time of inspection. Discussed proper cold holding and proper food storage in the refrigerator to allow for adequate air flow. All TCS foods held cold must be held at 41'F or below at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. >>> Observed two door reach-in cooler with a minimum ambient air temperature of 54.6'F and maintaining all TCS foods at 41'F or above at the time of inspection. Cold holding equipment must have the capacity to maintain all TCS foods at 41'F or below. Please repair walk-in such that the walk-in maintains all TCS foods at 41'F or below. A re-inspection will occur on 2/29/2024 to verify the correction. Correct By: Correct Prior To Reinspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence >>> Observed 10+ large flies located in the dining area, the main kitchen area, and the 3-comp sink in the warewashing area. PIC provided invoice for latest certified pest control at time of inspection. Eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist prior to re-inspection on 2/29/2024. Correct By: Correct Prior To Reinspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions---Observed accumulation of food debri throughout equipment area. Equipment, walls and floors must be clean with more frequency. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge. Observed several priority and priority foundation violations at the time of inspection. No certified food manager card was available at the time of inspection and PIC was unable to demonstrate knowledge relating to prevention of foodborne illness at the time of inspection. Discussed requirements for certified food managers. PIC present at establishment must obtain certified food manager card. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed no hand soap at hand washing sink in employee's restroom. PIC replaced soap at the time of inspection. Hand soap must be available at all times to allow for proper hand washing. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed raw beef ribs stayed out with internal temperature of 92*F, PIC stated the ribs were put out for about 3 hours and decided to discarded voluntarily. Observed cooked sausages and raw pork in the 3 door refrigerator with internal temperature of 69*F, the ambient temperature measured at 67.5*F at time of inspection. PIC stated the cooked sausage and raw pork were stored in there less than 3 hours prior to inspection. PIC moved the cooked sausage and raw pork to another cold holding unit for fast cooling at time of inspection. TCS food must be cold holding at 41*F or below. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Observed ambient temperature of 3 door refrigerator at food prep area measured at 67.5* at time of inspection. The internal temperature of cooked sausage and raw pork stored inside measured at 69*F. PIC moved the TCF food to another cold holding unit. Please repair before re-inspection scheduled at 7/31/2023. Correct By: Correct Prior To Reinspection