Tj's Bbq, 5421 Shady Avenue, Lowville, NY 13367 - Restaurant/Catering Operation inspection findings and violations

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Business Info

Restaurant name: TJ's BBQ
Address: 5421 Shady Avenue, Lowville, NY 13367
County: Lewis
Local health department: Watertown District Office
Restaurant type: Restaurant/Catering Operation
Total inspections: 8
Last inspection: 08/13/2015
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Inspection findings

Inspection date

Type

Comments
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 08/13/2015Inspectionkitchen is very clean, open, and well lit.
No violation noted during this evaluation. 07/21/2015Inspectionsteam table and grill used for hot holding, hot dogs and hamburgers 140, pulled pork 150, jerk pork steak 145, salt potatoes 160. hot boxes also used to hold steaks 140. clam chowder cooked at restaurant, cooled, transported cold and heated in a double boiler on site. Pepsi cooler bucket of steak was at 45, operator is awaiting service to try and turn it down a little. 3 chest freezers and one residential fridge(40 butter)/freezer in the trailer. most dishes are taken back to the restaurant, but 3-bay sink is in the trailer and used as a hand sink.
No violation noted during this evaluation. 05/03/2015Inspectionglove use at time of inspection. pulled pork at. 150F coleslaw at 42F on ice. food covered and proper utensils are being used.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • In use food dispensing utensils improperly stored
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
 10/16/2014Inspection
No violation noted during this evaluation. 07/15/2014Inspection
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 10/01/2013Inspection
  • In use food dispensing utensils improperly stored
 07/16/2013Inspection
  • Single service items reused, improperly stored, dispensed, not used when required
 04/12/2012Inspection

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