JUS BY JULIE

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Inspection history

1. Nov 17, 2025

   ✓
   5 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

2. Jan 6, 2025

   ✓

3. Dec 19, 2024

   ✕
   2 violations

   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Critical:Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.

4. Jun 4, 2024

   ✓

5. May 20, 2024

   ✕
   2 violations

   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

6. Dec 26, 2023

   ✕
   9 violations

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Non food contact surfaces of equipment not clean
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
   • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions