JAYLUIGI
3201 4 ST N
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/24/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2025-04-24: **Time Extended**
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2025-04-24: **Time Extended**
Food safety inspection conducted on 4/24/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 2/6/2025
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee pull dirty towel out of trash can near dish pit and place in dirty towel bag then proceeded to continue with food prep with no hand wash. Inspector instructed on proper hand washing. Employee washed hands. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ricotta 50f
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon and undercooked egg items on new menus need to be identified
Food safety inspection conducted on 2/6/2025 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 7/23/2024
High Priority
2
Intermediate
6
Basic
8
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in kitchen has mold like substances. Repeat Violation
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted for protection beside ice machine.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table behind bar. Manager removed. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on plastic containers on drying rack.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 51-18-6:Basic - No copy of latest inspection report available. Manager printed. Corrected On-Site
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at 0 ppm quaternary. Manager corrected to 200 ppm quaternary. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from hot holding table: roasted tomatoes (48F - Cold Holding); ricotta cheese (48F - Cold Holding) Manager put items on ice. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Wiping cloth solution stored on top of reach in cooler. Manager removed. Corrected On-Site
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sauce cooling in large buckets.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by serving cart. Manager removed. Corrected On-Site Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in ware washing area used to fill water bucket. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Manager restocked. Corrected On-Site
Food safety inspection conducted on 7/23/2024 revealed 16 total violations (2 high priority, 6 intermediate, 8 basic).
Inspection on 3/12/2024
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in kitchen has mold like substance.
- 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. 1 cracked raw shelled egg in walk in cooler.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between reach in coolers on cook line. Employee removed. Corrected On-Site
- 33-16-4:Basic - Open dumpster lid.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs over unwashed onions in walk in cooler. Chef organized correctly. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1 cracked raw shelled egg in walk in cooler.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by food cart. Employee removed. Corrected On-Site Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink by pizza ovens in kitchen used to rinse off utensils. Employee removed utensils. Corrected On-Site
Food safety inspection conducted on 3/12/2024 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 10/9/2023
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked wet in dish area - From follow-up inspection 2023-10-09: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooks line reach in cooler gaskets - From follow-up inspection 2023-10-09: **Time Extended**
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2023-10-09: **Time Extended**
Food safety inspection conducted on 10/9/2023 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 10/5/2023
High Priority
3
Intermediate
1
Basic
5
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked wet in dish area
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Km removed tongs from oven handle Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooks line reach in cooler gaskets
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Cooks line
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked tomatoes (50F - Cold Holding); broccolini (50F - Cold Holding); 1# mozzarella cubed (50F - Cold Holding); 3# grated mozzarella (50F - Cold Holding); 2# cooked eggplant (50F - Cold Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked tomatoes (50F - Cold Holding); broccolini (50F - Cold Holding); 1# mozzarella cubed (50F - Cold Holding); 3# grated mozzarella (50F - Cold Holding); 2# cooked eggplant (50F - Cold Holding) Operator discarded food. Inspector suggested moving food from plastic to metal pans for folding. Inspector suggested time as a public health control form as a solution for pizza make station/ provided paperwork. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Dish cart blocking cooks line hand wash sink Corrected On-Site
Food safety inspection conducted on 10/5/2023 revealed 9 total violations (3 high priority, 1 intermediate, 5 basic).