OJBK → 07.05.2024

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

OJBK → 07.05.2024

Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

OJBK → 07.05.2024

Hot TCS food item not held at or above 140 °F.

OJBK → 07.05.2024

Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

OJBK → 07.05.2024

Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.

OJBK → 07.05.2024

Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

OJBK → 04.12.2023

Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

OJBK → 04.12.2023

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

OJBK → 04.12.2023

No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.

OJBK → 27.07.2022

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

OJBK → 27.07.2022

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.