Jacks Or Better, 532 Grand Ave, Little Chute, WI 54140 - Restaurant 2.1 inspection findings and violations

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Business Info

Name: JACKS OR BETTER
Address: 532 Grand Ave, Little Chute, WI 54140
Type: Restaurant 2.1
Phone: 920 687-5565
Total inspections: 3
Last inspection: 12/29/2015
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Inspection findings

Inspection date

Type
  • Critical: PHF/TCS, COLD HOLDING (corrected on site)
    Observation: Various food items in the prep cooler is cold held above 41°F. At the start of inspection, the containers in the prep cooler was observed to be filled above the fill line. The cover on the cooler was also open. Food items was placed in the prep cooler from the freezer to thaw from the night before. Food items from the top layers of the container were temped with the following temperatures: shredded chicken at 55°F, shredded pork and sliced beef was at 45-55°F, and raw NY steak and prime rib at 51 - 55°F. The ambient temperature of the prep cooler was at 38-40F. The steaks were moved to the bottom of the prep cooler to cool, the shredded chicken, pork, and sliced beef was moved to the freezer. After about 1 hour, all products were temped at or below 41F. Utilize the bottom of the prep cooler to store potentially hazardous food items and avoid overfilling the containers pass the fill line. Monitor the prep cooler and keep the lids closed when not in use to maintain hazardous foods at or below 41F.
    Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 05-Jan-2016
  • Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
    Observation: The bar glass washer machine sanitizer tested at 0 ppm. Operator ran the machine twice with similar results. Operator discovered that the line from the sanitizer solution was kinked. Retest of the machine after kink was removed was at 100 ppm. Utilize test strips on a daily basis to ensure that the machine is working and that proper concentration of sanitizer is maintained.
    Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Correct By: 05-Jan-2016
  • APPROVED PROCEDURES - VARIANCE REQUIREMENT
    Observation: Operator is curing bacon. Discontinue the process until a variance is obtained. Submit a written process to OCPHD to review and submit to DATCP. The department shall review the request and respond within 30 working days.
    Correction: Discontinue the curing process and submit variance request to OCPHD. Correct By: 05-Jan-2016
12/29/2015Routine
No violation noted during this evaluation.10/12/2015Re-inspection
  • Critical: PHF/TCS, COLD HOLDING
    Observation: The kitchen prep cooler was noted with an air temperature of 44F. The employee adjusted the unit immediately.
    Correction: Monitor the kitchen prep cooler to ensure it maintains the unit at below 41°F Correct By: 12-Oct-2015
  • APPROVED PROCEDURES - ROP - COOK CHILL OR SOUS VIDE - HACCP PLAN
    Observation: The operations include sous vide to cook sirloin. The employee described their process to sous vide the sirloin. Further information will be provided to employee to assist in developing a HACCP plan for this process.
    Correction: Develop a HACCP plan for the sous vide operation and have it approved by OCPHD.. Correct By: 29-Oct-2015
  • TOILET FACILITIES - ENCLOSED
    Observation: Toilet room in the kitchen is not provided with a tight fitting self-closing door.
    Correction: Provide a self- closing door mechanism on bathroom door to provide a tight fitting self closing door. Correct By: 08-Nov-2015
10/08/2015Pre-inspection

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