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Restaurant: T.J. HUNTERS PUB & GRUB INC
Type: Restaurant with liquor
Sub type: Full Service
Address: 367 Main Street, Lansing, IA 52151
Owner and phone: DRAPE, JASON
563-920-3621
Total inspections: 6
Last inspection: 7/16/2010
Inspection findings | Inspection Date | Type |
|---|
| No violation noted during this evaluation. | 7/16/2010 | Mail-In |
- Warewashing
- Mechanical washing/sanitizing (Sanitization requirement/methods: hot water or chemical 4-702.11, 4-703.11, p 137)
No sanitizer being dispensed. Required concentration is 50-100 ppm chlorine.
- Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
Chlorine test kit needed for mechanical dish machine. QT test kit needed for checking dispensed sanitizer (quaternary ammonia).
- Facility/Equipment Requirements
- Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
Ceiling is not easily cleanable in kitchen.
|
7/15/2010 | Re-Check |
- Food Temperature/Time Control
- Adequate cooling for cooked/prepared food (Improper cooling methods 3-501.15, pg 81)
Wrapped baked potatoes, voluntarily discarded, corrected on-site.
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
Date mark potentially hazardous foods with the day of prep, this counts as day one, seven day hold on these products. Freezing stops the time but must be marked in/out of freezer.
- Approved Source/Sound Condition (Approved source: variance for curing, vac packaging, acidified food 3-502.11, p 88)
Firm has not been approved for vacuum packaging. Firm is to stop this process or setup a HACCP system that is approved by DIA.
- Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
Store raw foods to cook temperature.
- Warewashing
- Mechanical washing/sanitizing (Sanitization requirement/methods: hot water or chemical 4-702.11, 4-703.11, p 137)
Dish washing maching removed to re-install in another room.
- Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
Chlorine test kit needed to check concentration of sanitizer. Quaternary ammonia sanitizer needs a QT.
- Plumbing/Water/Sewage
- Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
No hand sign needed at hand sinks.
- Accessible/soap & towels provided (Hand drying not provided 6-301.12, p 173)
Paper towels needed at bar.
- Facility/Equipment Requirements
- Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
Ceiling is not easily cleanable.
- Other Operations
- Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
Label spray bottles.
- Consumer advisory posted (Consumer advisory: for raw or under-cooked animal foods not posted 3-603.11(A), pg 95)
|
6/29/2010 | Routine |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Sliced tomatoes in prep table bin @ 50 degrees.
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Sliced tomatoes in prep table bin @ 50 degrees.
- Personnel
- Proper handwashing (Engaging in activities that contaminate the hands 2-301.14(I), p 42)
Using common cloth handtowel.
- Proper handwashing (Engaging in activities that contaminate the hands 2-301.14(I), p 42)
Using common cloth handtowel.
- Food Source/Handling
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
- Warewashing
- Adequate warewashing facilities (Equipment/utensils: air-drying requirement not met 4-901.11, p 140)
Wet nesting clean glasses (must allow to air dry).
- Adequate warewashing facilities (Equipment/utensils: air-drying requirement not met 4-901.11, p 140)
Wet nesting clean glasses (must allow to air dry).
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
- Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
- Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
Fronts & tops of equipment need cleaning.
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
Fronts & tops of equipment need cleaning.
- Walls, floors, ceiling, lighting (Lights not shielded 6-202.11, p 168)
Light not shielded - walk-in cooler.
- Walls, floors, ceiling, lighting (Lights not shielded 6-202.11, p 168)
Light not shielded - walk-in cooler.
- Other Operations
- Adequate pest control (Rodent bait stations, not covered & tamper proof 7-206.12, p 185)
Rodent baits MUST be covered bait stations or ssticky traps, not throw packs.
- Adequate pest control (Rodent bait stations, not covered & tamper proof 7-206.12, p 185)
Rodent baits MUST be covered bait stations or ssticky traps, not throw packs.
|
2/4/2009 | Routine |
- Food Temperature/Time Control
- Adequate cooling for cooked/prepared food (Adequate cooling PHF/time/temperature 3-501.14, pg 80)
Sausage gravy (breakfast) not refrigerated promptly after removal from hot hold.
- Food Source/Handling
- Food Protection (Misc. sources of contamination 3-307.11, p 72)
Bulk scoop without handle - ice scoop not "handle up" in ice.
- Plumbing/Water/Sewage
- Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
Restrict handsink - back bar. Ensure of proper and adequate soap & towels.
- Back flow/back siphonage protection (Air gap, design: 1" minimum or 2 X supply inlet, whichever is greater 5-202.13, p 149)
Ice machine & bins drain lines need air "GAP" vs. air break.
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
Provide thermometers in all refrig. units.
- Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
Do not store pans or utensils below drain/water lines. Single service items stored on floor - basement. Ice transfer bucket must be stored inverted (self-draining).
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
Top of refrig. needs cleaning (mit storage). Maintain bulk food containers in clean condition (breading container).
- Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
Floor surface needs to be sealed - repair tile where missing or cracked.
|
1/18/2007 | Routine |
- Food Source/Handling
- Approved Source/Sound Condition (Non-compliance with food law 3-201.11, p 48)
All foods MUST be from approved sources.
- Plumbing/Water/Sewage
- Handwashing facilities provided (Handsink provided/located 5-203.11, p 150, 5-204.11, p 151)
Provide handsink in dining room bar if bar is made operational.
- Facility/Equipment Requirements
- Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
Complete installation of ceilings & floor surfaces.
|
6/9/2006 | Pre-Opening |
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