JR CRICKETS

Personal cleanliness — Inspector Note: Observed cook in the kitchen cooking food products without a proper beard restraint. PIC will provide a beard restraint for cooks by 6/24/2026. 511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Wiping cloths: properly used and stored — Inspector Note: Observed the wiping cloth bucket stored by the dishmachine at 0 PPM sanitizer. PIC corrected on site by remaking the sanitizer water to 200-300 ppm (Quat). PIC corrected on site. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Also observed the current food permit is expired with pass due fees of #250.00. Fees must be paid by 6/24/2026. 511-6-1.02(1)(f)(1) - Permit, Displayed (C) 1. Post the permit in a location in the food service establishment that is conspicuous to consumers

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed chlorine test strips for the dishmachine expired (3/2024). 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf j) Cleaning Agents and Sanitizers. 1. Cleaning agents that are used to clean equipment and utensils as specified under section (7) of this Rule, shall be provided and available for use during all hours of operation. Pf 2. Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils, as specified under Section (8) of this Rule, shall be provided and available for use during all hours of operation. Pf

Nonfood-contact surfaces clean — Inspector Note: Observed accumulation beneath shelves in the food preparation area. Shelves must be cleaned by 6/24/26 to prevent potential contamination to sauce bowls stored beneath shelves. Also observed accumulation on the non food contact surface of the ice machine chute. PIC corrected by cleaning the back of the ice machine chute. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Physical facilities installed, maintained, and clean — Inspector Note: Observed holes in the ceiling that needs to be sealed by the reach in cooler. Vents in the kitchen and lady's restroom contained build up. Observed an accumulation of debris on the floor in the walk in cooler. Floor paint peeling in the kitchen. The wall by the three compartment sink and below the three compartment sink contained build up. Floors below fryer contained build up. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c).

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed keys and cell phone stored on the cutting board. Also observe a open bottle of queso cheese stored in the storage area. Cook advised the food was for personal use. The cook discarded the bottle of queso. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed chlorine sanitizer not at the proper minimum strength in the dish machine. Observed the dishwasher at the bar with 0 PPM chlorine. Please service the dishwasher and wash dishes in the back until serviced. The sanitizer bucket connected to the dish machine was empty. The PIC will have the dish machine serviced by 06/24/26. Dish machine chlorine sanitizer not at proper minimum strength.

Proper date marking and disposition — Inspector Note: Observed TCS food products with no preparation or disposal date in the walk in cooler. Prepared food not marked with date of preparation or date for disposal. (Cooked ribs and pulled chicken). Also observed smoke wings expired on 06/13/26 and 6/16/2026. There is not a consistent date marking procedure in place. PIC corrected on site by discarding items that exceeded the expiration date (30 pounds of smoked wings and 10 pounds of smoked chicken).

Contamination prevented during food preparation, storage, display — Inspector Note: Observed three containers of oil stored on the floor. All food and food contact surfaces must be stored at least 6 inches above the floor. Also observed the ice bucket was not inverted. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Wiping cloths: properly used and stored — Inspector Note: Observed the wiping cloth bucket stored by the dishmachine at 100 PPM sanitizer. PIC corrected on site by remaking the sanitizer water to 200-300 ppm. Also observed a wet towel stored on the breader. PIC corrected on site.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed single-use containers stored on the floor in the kitchen. These items will need to be stored 6 inches or higher off the floor.

Nonfood-contact surfaces clean — Inspector Note: Observed accumulation on the exterior of the ice chute in the coke machine. PIC will ensure the area is deep cleaned by 12/19/25. Also observed build up on shelves in the walk in cooler. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Plumbing installed; proper backflow devices — Inspector Note: Observed the faucet leaking on three compartment sink. PIC will have the faucet repaired by 12/24/25.

Toilet facilities: properly constructed, supplied, cleaned — Inspector Note: Observed paint peeling above the handsink in the men's restroom. PIC will have the area repaired by 12/25/25.

Garbage/refuse properly disposed; facilities maintained — Inspector Note: Observed the lid broken and dumpster plug missing on one of the dumpsters. 511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. (p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. 511-6-1.06(5)(n) - Covering Receptacles (C) (n) Covering Receptacles. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: 1. Inside the food service establishment if the receptacles and units: (i) Contain food residue and are not in continuous use; or (ii) After they are filled; and 2. With tight-fitting lids or doors if kept outside the food service establishment.

Physical facilities installed, maintained, and clean — Inspector Note: Observed holes in the ceiling that needs to be sealed by the reach in cooler. Vents in the kitchen and lady's restroom contained build up. Observed an accumulation of debris on the floor in the walk in cooler. The floor must be cleaned and maintained. The wall by the mop sink also contained build up 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c).

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed build up in the ice scoop holder bucket. Also observed chlorine sanitizer not at proper minimum strength in the dish machine. Observed the dishwasher at the bar with 0 PPM chlorine. Please service the dishwasher and wash dishes in the back until serviced. The sanitizer bucket connected to the dish machine was empty. The PIC will have the dish machine serviced by 12/24/25. Dish machine chlorine sanitizer not at proper minimum strength.

Proper date marking and disposition — Inspector Note: Observed TCS food products with no preparation or disposal date in reach in cooler. Prepared food not marked with date of preparation or date for disposal. (ribs, cooked corn, pork juice and tomatoes). Also observed pull pork, juice from pulled pork, smoke wings, grilled chicken breast, raw turkey and beef burgers expired on 12/04/25. There is not a consistent date marking procedure in place. PIC corrected on site by discarding items that exceeded the expiration date.