Jenn's Smokin Hot and Frosty Lounge

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Inspection history

1. Aug 6, 2026

   ✕
   6 violations

   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
   • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.

2. Jun 5, 2025

   ✓
   3 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Non food contact surfaces of equipment not clean

3. Jan 22, 2024

   ✓

4. Dec 12, 2023

   ✓

5. Feb 15, 2022

   ✕
   2 violations

   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Wiping cloths dirty, not stored properly in sanitizing solutions

6. Jul 7, 2021

   ✓

7. Jul 7, 2020

   ✓
   4 violations

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

8. Jun 12, 2019

   ✕
   3 violations

   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Wiping cloths dirty, not stored properly in sanitizing solutions