J & T SMOKEHOUSE
9924 US HWY 441
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/23/2025
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -Spray bottle of water. Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored. -Over rear prep table. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Smoked chicken 100f. Less than 4 hours. Advised to reheat.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -Operator turned back on. Corrected On-Site
Food safety inspection conducted on 1/23/2025 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 7/26/2024
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. -Bottles of mustard.
- 25-05-4:Basic - Single-service articles improperly stored. -Napkins on floor. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -Water bottle.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Chicken breast 127f, Ribs 123f. Less than 4 hours. Advised to reheat.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -No chlorine test kit.
Food safety inspection conducted on 7/26/2024 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 1/26/2024
High Priority
2
Intermediate
0
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer.
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 48f. Less than 4 hours. Advised to rapid chill.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Collard greens 128f. Less than 4 hours. Operator turned up heat. **Corrective Action Taken**
Food safety inspection conducted on 1/26/2024 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).
Inspection on 8/25/2023
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phone on prep table. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 104f, 1/2 chicken 118f. Less than 4 hours. Advised to reheat.
Food safety inspection conducted on 8/25/2023 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).