T & D's Tjs Sports Bar & Grill

Year by year

Inspections

1. Feb 5, 2026 Routine · 2 priority, 2 priority foundation, 2 core, 2 repeat
   • Serious Priority

     COMPLIANCE WITH FOOD LAW - FOOD PREPARED IN PRIVATE HOME

     Pickles are prepared in a private home.

     Correction: Discard food from unapproved sources.

     Code 3-201.11 (B)

   • Serious Priority Repeat Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The Quintet sanitizer in the glasswasher is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Glasswasher was primed until sanitizer concentration reached 100 PPM.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Repeat

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement.

     Correction: Properly identifiy those food items that require a consumer advisory.

     Code 3-603.11 (B)

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     Kitchen floor is in poor condition. Floor in the backroom with freezers is not finished.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at women's bathroom handwashing sink.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

2. Dec 18, 2024 Routine · 1 priority, 1 priority foundation, 1 core, 1 repeat
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The chlorine sanitizer in the bar glasswasher is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Glasswasher was primed until it reached 50 PPM.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Particle board shelving in the dry storage room and shelving above the kitchen sinks is not corrosion resistant, nonabsorbent, and smooth.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

3. Dec 29, 2023 Routine · 3 priority, 4 priority foundation, 5 core
   • Serious Priority

     RESPONSIBILITIES AND REPORTING OF FOODBORNE ILLNESS SYMPTOMS

     Person in charge has not informed or required food employees to report symptoms of foodborne illness.

     Correction: Inform food employees of the requirements to report symptoms of foodborne illness to the person in charge.

     Code 2-201.11 (A) (1)

   • Serious Priority

     COMPLIANCE WITH FOOD LAW - FOOD PREPARED IN PRIVATE HOME

     Pickles in the Kelvinator have been prepared in a private home.

     Correction: Discard food from unapproved sources.

     Code 3-201.11 (B)

   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     There was no sanitizer hooked up to the bar glasswasher. There is no sanitizer for the glasswasher in the building.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Glasses are to be sanitized in the kitchen sinks until there is sanitizer for the glasswasher.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

     Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees.

     Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.

     Code 2-102.11 (C) (17)

   • Not serious Priority Foundation

     PERSON IN CHARGE - SANITIZATION

     The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment. Glasswasher in the bar was not sanitizing glasses. There was no sanitizer connected to the machine, in place of sanitizer was an extra bottle of detergent.

     Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..

     Code 2-103.11 (K)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Tortellini soup and taco meat in the Kelvinator are improperly date marked. Both foods have exceeded date mark or were not redated when pulled from the freezer.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink is the prewash compartment of a 4 compartment sink. At change of operator or extensive remodel a separate handwash sink will be required.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Wooden shelves above the kitchen sink, holding the pizza oven and in storage areas are not corrosion resistant, nonabsorbent and smooth.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core

     VENTILATION HOOD SYSTEM - ADEQUACY

     The ventilation hood does not seem to be working properly. Cieling is extremely discolored and there is grease dripping from the cieling above the ventilation hood.

     Correction: Provide additional ventilation hoods or devices to prevent grease and condensation from collecting on walls and ceilings. Contact the department of safety and professional services for requirements on plan review and installation.

     Code 4-301.14

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     Floors and walls in the back room where the freezers are are not smooth, nonabsorbent and easily cleanable.

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

     Code 6-101.11

   • Not serious Core

     MECHANICAL - VENTILATION

     There is excessive grease and discoloration on the cieling above the vent hood and kitchen is very warm.

     Correction: Provide adequate mechanical ventilation of sufficient capacity that would remove excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.

     Code 6-304.11

   • Not serious Core

     OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

     Current retail food establishment permit is not posted in a conspicous area.

     Correction: Post retail food establishment permit in a public area.

     Code ATCP 75.06 (1) (b)