Jesus Christ's Community

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Inspection history

1. Jul 6, 2026

   ✓

2. Apr 7, 2025

   ✕
   6 violations

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Critical: Home canned goods, or canned goods from unapproved processor found on premises
   • Non food contact surfaces of equipment not clean

3. Nov 18, 2024

   ✓
   2 violations

   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

4. Dec 2, 2023

   ✕
   4 violations

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Critical: Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Wiping cloths dirty, not stored properly in sanitizing solutions

5. Jun 17, 2019

   ✓
   2 violations

   • Improperly functioning on-site sewage disposal system, improper
   • Miscellaneous, Economic Violation, Choking Poster, Training.

6. Feb 28, 2017

   ✕
   4 violations

   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Non food contact surfaces of equipment not clean
   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.

7. Mar 17, 2016

   ✕
   6 violations

   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Non food contact surfaces of equipment not clean
   • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin

8. Apr 6, 2015

   ✓
   4 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Non food contact surfaces of equipment not clean
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

9. May 30, 2014

   ✓
   2 violations

   • Improper use and storage of clean, sanitized equipment and utensils
   • Wiping cloths dirty, not stored properly in sanitizing solutions

10. Jun 14, 2013

    ✓
    2 violations

    • Improper use and storage of clean, sanitized equipment and utensils
    • Non food contact surfaces of equipment not clean