JACKY'S CAFE
2822 NW 7 AVE
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/4/2025
High Priority
1
Intermediate
3
Basic
4
Total
8
Inspection Details:
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee bottle of ice tea inside reach in freezer in preparation area. Employee removed and stored properly. Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler soiled with food debris behind front counter.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in use wet wiping towels on top front counter next to coffee station. Employee removed and stored properly. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed plastic container with flour not labeled under preparation table across from reach in cooler . Employee labeled properly during inspection. Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer solution inside 3 compartment sink behind front counter Sanitizer Bucket (Chlorine 200+ppm); 2nd - Sanitizer Bucket (Chlorine 100ppm) Employee corrected to proper ppm during inspection. Corrected On-Site
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink next to 3 compartment sink. Manager provided during inspection. Corrected On-Site
- 53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unable to answer proper hot holding temperature (135F), coached operator on proper hot holding temperature. Corrected On-Site
Food safety inspection conducted on 3/4/2025 revealed 8 total violations (1 high priority, 3 intermediate, 4 basic).
Inspection on 8/20/2024
High Priority
0
Intermediate
2
Basic
1
Total
3
Inspection Details:
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth at the cook line not stored inside sanitizing solution. Operator discarded. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink located in back prep area. Operator restocked. Corrected On-Site
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory on online menu. Operator added consumer advisory on online menu. Corrected On-Site
Food safety inspection conducted on 8/20/2024 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 5/1/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 5/1/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/24/2023
High Priority
3
Intermediate
4
Basic
3
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan covers soiled.
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed two buckets of chlorine sanitizer stored next to cooking oil at cook line. Operator removed cooking oil to another location. Corrected On-Site
- 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Observed two buckets of chlorine sanitizer mixed with soap. Operator discarded both buckets and put new chlorine sanitizer. Corrected On-Site
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observe two blocks of cheese next to raw beef inside reach in chest freezer in kitchen area. Operator removed cheese and stored at correct location. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk inside reach in cooler at 56F. Operator mentions milk was in and out of reach in cooler for about an hour. Operator heated milk to 175F. Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth chlorine sanitizer at 100+ppm near the cook line. Operator discarded solution and placed new chlorine solution measured at 50PPM. Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form to operator. **Corrective Action Taken**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed items on menu not identified as raw. Observed on the menu, establishment offers eggs any style and beef to the temperature of the customer's desire.. Operator marked on menu all items that are raw or under cooked. Corrected On-Site** Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no food employee health reporting agreement. Provided form to operator. **Corrective Action Taken**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut cabbage slaw in reach in cooler near the cook line with no date label. Operator states it was prepared on Saturday.
Food safety inspection conducted on 7/24/2023 revealed 10 total violations (3 high priority, 4 intermediate, 3 basic).