Just Jules Pub & Restaurant, 835 Center Point Ne Rd, Cedar Rapids, IA 52402 - inspection findings and violations



Business Info

Name: JUST JULES PUB & RESTAURANT
Address: 835 Center Point Ne Rd, Cedar Rapids, IA 52402
Phone: 319-365-5012
Total inspections: 3
Last inspection: 02/24/2016

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Inspection findings

Inspection date

Type

  • Plumbing system maintained in good repair
    Observation:Faucet of 3 compartment sink is leaking.
  • Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
    Observation: Ceiling of walk in cooler is soiled with excessive dust and food debris.
  • Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
    Observation: Not able to verify if employee reporting agreements in place for food service staff.
  • Hand drying provided
    Observation: No handdrying provided at handwashing sink at bar.
  • Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
    Observation: Not able to verify if certified food protection manager employed by facility.
  • Storage of clean equipment and utensils
    Observation: Two pairs of tongs being stored on edge of mop sink.
  • Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
    Observation: Raw shell eggs being stored above produce in walk in cooler. Eggs were moved to bottom shelf at time of inspection.
  • Cleanability of floors, walls, and ceilings
    Observation: Handwashing sink in kitchen area is detached from wall and caulk is completely deteriorated.
  • Handwashing cleanser, availability
    Observation: 1) No hand soap provided at handwashing sink at bar. COS 2) No hand soap provided at handwashing sink in mens rest room.
  • PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
    Observation: Reach in upright cooler in kitchen area at 54*F. Internal temperature of cottage cheese at 48*F. Goulash @ 52.3*F. Coleslaw @49.7*F Chili @48.6*F Soup @ 47.3*F Ham @47.9*F All potentially hazardous food items voluntarily discarded at time of inspection.
02/24/2016Regular
  • Backflow protection
    air gap, device standard, when required
  • Hand and arm jewelry prohibition
    Observation:Has many rings and bracelets, must remove when working with foods, except for plain band style, to aid cleaning.
  • When to wash
    Observation:Did not wash hands before putting on gloves, must wash hands before putting on gloves.
  • In-use utensils, between-use storage
    Observation:Has ice scoop stored next to liquor bottles on rack in bar area, must store either inverted in ice bin or on cleanable surface.
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
    Observation:Two containers of meat products made in past few days were not date marked, must date and use within first 7 days or discard. Open gallon of milk was not date marked, must date when opened. Some containers were discarded that did not have dates and unknown when made. Review with all staff the importance of date marking. Some items were able to be date marked today, correcting on site with others discarded.
  • Light bulbs, protective shielding
    Observation:One bulb above the ice machine is not shielded, either provide tube and endcaps or shatter resistant bulb.
  • Test kit provided and used to measure sanitizing solution concentration
    Observation:Unlabeled test strips not reacting to quat sanitizer, must provide test strips for quat sanitizer.
  • equipment food contact surfaces and utensils clean to sight and touch.
    Observation:1)Ice machine sidewall and chute edge has some buildup, must empty, wash, rinse, sanitize and let air dry before refill. 2)Ice scoop holder needs cleaning, soiled. 3)Clean ceiling of microwave, soiled.
  • Where to wash
    Observation:Reports using 3 part sink instead of handsink in kitchen, must use handsink for handwashing.
  • Indoor and outdoor surfaces
    Observation:1)Ceiling removed in basement and should be replaced above the ice machine, to protect from contamination. 2)Handsink in kithcen and men's RR need to be caulked to wall to aid cleaning.
  • Food storage - preventing contamination from the premises
    Observation:Has two shelving units set up on floor, one in walk in cooler and one in bar area, adjust if possible to have lowest shelf at least 6 inches off floor to aid cleaning, or when replace provide one with adjustable lower shelf to meet these requirements.
  • Fingernail maintenance, polish, and artificial fingernails
    Observation:Has artificial nails, must wear gloves when working in the kitchen area.
  • Posting inspection reports
    Observation:Does not have inspection posted, must post this within view of public.
  • Cleaning procedure
    Observation:Need to use disposable or single use towels when drying hands, now reusing cloth towel at bar.
  • Food employees hair is effectively restrained
    Observation:Has hair pulled back but must still wear a hat, visor, or net when working with foods.
  • Food storage containers identified with common name of food
    Observation:Label dressing squeeze bottles to identify contents.
  • Posting of a valid license
    Observation:Has recently expired license, must post new license when obtained, must renew before 3/24 or pay penalty fee.
  • Storage and maintenance of wet and dry wiping cloths
    Observation:Has wet cloth not in sanitizer solution, must keep cloths in sanitizer water, making some up now.
  • Outer openings are protected
    Observation:Back door has some light showing through the edges of the door, seal to prevent pests from entering.
  • Handwashing cleanser, availability
    Observation:Using dishsoap for handsink in kitchen, must provide handsoap.
  • Drying mops
    Observation:Wet mop needs to be positioned to air dry on hook or drape on bucket.
  • Hand drying provided
    Observation:No paper towels at bar handsink, must provide single use hand drying, not reusing cloth towels.
03/06/2014Routine
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
    Items in the walk-in cooler were date marked but items in kitchen homestyle fridge were not. All potentially hazardous items must be dated and then used or discarded within 7 days.
  • Laundry facilities
    requirement, location, and use
  • Backflow protection
    air gap, device standard, when required
  • Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
    There is standing water in the basement. Clean.
  • Hand drying provided
    No paper towel was stocked at the bar hand sink. Every hand sink must be stocked with paper towel for drying hands.
  • Light bulbs, protective shielding
    Lights in home style fridge and freezers are not shielded or shatter proof. All lights exposed to food and food items are to be shielded or shatter proof. Provide required light shield or change bulbs.
02/28/2013Routine

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