JERK SHACK

Violations (4)

• 50-17-3CriticalCorrected on site

  Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2025. Advised operator to renew license. Operator renewed license during inspection.

  High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2025. Advised operator to renew license. Operator renewed license during inspection. **Corrected On-Site**

  High Priority

• 03B-01-6CriticalRepeat

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen, cooked cabbage (122F - Hot Holding); stewed chicken (117F - Hot Holding). Operator stated items held out of temperature approximately 1 hour. Advised operator to reheat items to 165F. Operator placed items onto stove to reheat.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen, cooked cabbage (122F - Hot Holding); stewed chicken (117F - Hot Holding). Operator stated items held out of temperature approximately 1 hour. Advised operator to reheat items to 165F. Operator placed items onto stove to reheat. **Repeat Violation** **Admin Complaint**

  High Priority

• 06-01-5Corrected on site

  Time/temperature control for safety food thawed in an improper manner. At kitchen, raw chicken thawing in standing water. Operator turned on running water to properly thaw item.

  Basic - Time/temperature control for safety food thawed in an improper manner. At kitchen, raw chicken thawing in standing water. Operator turned on running water to properly thaw item. **Corrected On-Site**

  Basic

• 02C-02-5

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At kitchen reach in cooler, cooked ribs prepared onsite and held over 24 hours not properly date marked. Advised operator of proper date marking.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At kitchen reach in cooler, cooked ribs prepared onsite and held over 24 hours not properly date marked. Advised operator of proper date marking.

  Intermediate