The Jitney, 126 E 1st St, Monticello, IA 52310 - inspection findings and violations

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Business Info

Name: THE JITNEY
Address: 126 E 1st St, Monticello, IA 52310
Phone: 319-465-7094
Total inspections: 3
Last inspection: 01/29/2015
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Inspection findings

Inspection date

Type
  • Plumbing system maintained in good repair
    Observation:Has two faucets that are leaking, handsinks in bar and kitchen, has plumber scheduled for repairs soon.
 01/29/2015Regular
No violation noted during this evaluation. 04/11/2014Physical Recheck
  • Bare hand contact with ready to eat foods
    Observation: Observed employee using bare hands to grab ready-to-eat food (chips) to serve. Must wash hands and wear glove when handling ready-to-eat foods (any food that will not be cooked or has finished cooking process and ready-to-serve. Example: cooked meats, cutting vegetables, buns, wraps, chips, etc.).CORRECTED ON SITE WITH EDUCATION.
  • Storage or display of food in contact with water or ice
    Observation: Large ice build-up in chest freezer. Defrost.
  • Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
    Observation: Using small dorm fridge to store cheese. Fridge was 45-51 degrees F. Cheese was 41 degrees and moved to a separate cooling unit. Dorm fridge does not have the capacity to adequately cool foods in a commercial environment. DO NOT USE. CORRECTED ON SITE.
  • Plumbing system repaired according to law
    Observation: Hot water lines for 1) 3 compartment sink behind bar, 2) 3 compartment sink for kitchen area, and 3) For hand sink in kitchen area do not work per plumbing code. All hot water lines where shut off due to leaking. (facility turns on when needed) Must repair.
  • Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
    Observation: Have a process to correctly date mark food items if frozen. When potentially hazardous food is prepared and not used within 24 hours must date mark. Have 7 days from date mark to use product or discard. If freeze then must subtract days before freezing from date when thawed again. CORRECTED ON SITE WITH EDUCATION.
  • Test kit provided and used to measure sanitizing solution concentration
    Observation: Provide chlorine test strips for bar sanitizer. Chlorine-based sanitizer shall be maintained 50-100ppm.
  • Cleaning of cooking and baking equipment
    Observation: Oven has grease build-up. Degrease more frequently.
  • Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
    Observation: Chemical washing and sanitizer dispensers are broken and not consistently dispensing correct concentration of chemical. Repair.
  • Cleaning frequency of food contact surfaces (non-PHF/TCS)
    Observation: Pasta press has old flour build-up. Suggest blowing air into equipment to prevent flour and prevent build-up. Clean more frequently.
 03/28/2014Routine

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