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Restaurant: RJ'S LOUNGE
Type: Tavern with food preparation
Sub type: Full Service
Address: 109 N Main Street, Po Box 442, Conrad, IA 50621
Owner and phone: EMILY EWOLDT (E&E PROPERTIES LLC)
641-366-2687
Total inspections: 7
Last inspection: 1/21/2010
Inspection findings | Inspection Date | Type |
|---|
- Food Temperature/Time Control
- Re-heating to 165°F in 2 hrs (Inadequate re-heating for hot holding (time/temperature) 3-403.11, p 77)
Potentially hazardous foods cannot get to 165deg within 2 hours if heated in a crock pot only-should be heated in microwave or on stove first then transported to a crock pot for hot holding only. Chili was 60deg after being on for 45 minutes. Corrected at time of inspection.
- Plumbing/Water/Sewage
- Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
- Facility/Equipment Requirements
- Food contact surfaces (Cleaning of cooking/baking equip 4-602.12, p 133)
- Ventilation (Ventilation/hoods/devices/systems inadequate 4-301.14, p 119, 6-304.11, p 174)
Ventilation not adequate to prevent grease or condensation from collecting on walls and ceilings. Bar and kitchen very smokey. Grease and condensation evident over fryer. State code requires a hood system covering the grill and fryer. This has been noted on every inspection since January 2008. Adequate ventilation must be in place within 30 days or the fryer and grill need to be discontinued until corrected.
- Other Operations
- Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
Fans in kitchen were very dirty. Bottom shelves in 2 door upright freezer in kitchen need cleaning.
- License posted/maintained (License not posted/displayed 8-304.11, p 200)
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1/21/2010 | Routine |
- Facility/Equipment Requirements
- Food contact surfaces (Cleaning of cooking/baking equip 4-602.12, p 133)
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
soda spigot cups need to be removed and cleaned regularly: white mold growing and bugs in both at bar.
- Ventilation (Ventilation/hoods/devices/systems inadequate 4-301.14, p 119, 6-304.11, p 174)
Ventilation not adequate to prevent grease or condensation from collecting on walls and ceilings
- Other Operations
- License posted/maintained (Most recent inspection report not posted IAC 481-30.3(3))
|
1/28/2009 | Routine |
| No violation noted during this evaluation. | 2/26/2008 | Re-Check |
- Personnel
- Proper handwashing (Where to wash 2-301.15, p 42)
food prep persons need to know where to wash hands - use sinks in back for handwashing only and not dish washing too.
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
Date mark all potentially hazardous foods in ready to eat form then disgard after 7 days
- Food Protection (Misc. sources of contamination 3-307.11, p 72)
raw meat should be stored on bottom of fridge below and ready to eat foods (back fridge in kitchen)
- Warewashing
- Manual washing/sanitizing (Sanitation requirement/methods: hot water or chemical 4-703.11, p 137)
Three compartment sink at bar has chlorine too strong...should be 100ppm...use smaller amounts of packet and test with provided test strips until ideal amount is acheived.
- Adequate warewashing facilities (Warewashing sinks & drainboards, self-draining 4-204.119, p 115)
- Plumbing/Water/Sewage
- Handwashing facilities provided (Handsink provided/located 5-203.11, p 150, 5-204.11, p 151)
Inadequate number of hand washing lavatories necessary for convenient use by employees in food prep area. One sink should be designated for hand washing only and supplied with soap and paper towels at all times.
- Plumbing: installed/maintained (Service or mop sink requirment not met 5-203.13, p 150)
Mop sink is needed somewhere in the establishment w/hot and cold running water.
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
pepsi fridge by restrooms needs thermometer
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
critical: soda spigot cups behind bar need to be cleaned more frequently...white mold growing and bugs inside. non critical:all silverware should be stored with handles up.
- Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
- Other Operations
- Inside physical facilities designed/maintained (Toilet tissue, not available 6-302.11, p 174)
men's restroom needs toilet tissue available
|
1/24/2008 | Routine |
| No violation noted during this evaluation. | 1/11/2007 | Routine |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
veggies & cheese should be kept under refrigeration in kitchen
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
make sure all ready to eat foods are date marked then disgarded after seven days.
- Plumbing/Water/Sewage
- Plumbing: installed/maintained (Service or mop sink requirment not met 5-203.13, p 150)
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
thermometers should be provided in all cooling & freezing units containing food
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
soda spigots & cups need cleaning
- Other Operations
- Inside physical facilities designed/maintained (Uncovered receptacle ladies toilet room 5-501.17, p 160)
ladies restroom needs a covered garbage can
- License posted/maintained (License not posted/displayed 8-304.11, p 200)
we will send duplicate to post
|
1/10/2006 | Routine |
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
all cooling & freezing units should have thermometers
- Other Operations
- Inside physical facilities designed/maintained (Uncovered receptacle ladies toilet room 5-501.17, p 160)
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8/29/2005 | Pre-Opening |
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