Jazzy B Lounge

MFC 4-602.11 (A-D)

1. Make table across from the meat slicer had a buildup of food residue and liquid on the interior. CORRECTED. Make table interior was cleaned. 2. Reach in cooler in bar area had food spillage and residue on gaskets. CORRECTED. Reach in cooler was cleaned and sanitized.

MFC 3-403.11

Baked beans and cheesy corn was being reheated in the hot holding unit. The temperature measured 118-123°F. CORRECTED. Food was placed in pots and heated to 165°F, then placed in the hot holding unit.

MFC 7-102.11

There were multiple unlabeled bottles of cleaners and sanitizers. CORRECTED. All bottles were labeled correctly.

MFC 8-201.13

The establishment is making and bottling barbeque sauce. Information was provided by the inspector on the HACCP plan requirements.

MFC 3-602.11

The house made barbeque sauce was not properly labeled. It is missing a list of ingredients, quantity, name and place of business, name of the food source for each major allergen.

MFC 5-403.12

There was standing water on the floor in the walk-in cooler. The evaporation pan is leaking, according to the owner.

MFC 6-501.12

1. The gaskets on the reach in coolers throughout the establishment had a dark colored residue. 2. The wall behind the three-compartment sink had a dark colored residue.