Jerry's Main Lunch, 501 S Main, Burlington, IA 52601 - inspection findings and violations



Business Info

Name: JERRY'S MAIN LUNCH
Address: 501 S Main, Burlington, IA 52601
Phone: 319-752-3750
Total inspections: 9
Last inspection: 08/21/2015

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Inspection findings

Inspection date

Type

No violation noted during this evaluation. 08/21/2015Follow Up LOC
  • When to wash
    Observation: Employee did not wash hands between handling raw meat and handling other items, like the customer milk container. Discussed the dangers of not properly washing hands between handling raw food and other items. Owner instructed employee at time of inspection. By 8-7-15, send food handling and non-food handling procedure to the health department.
  • Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
    Observation: Hood filters were soiled.
  • Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
    Observation: The pop machine nozzles were soiled.
  • PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
    Observation: PHFs items it the front cooler by the cookline and the older standing cooler were exceeding 41 degrees. Salsa and ham at 46 degrees. Items in the back of the cooler were to corrected temperature. Discussed the dangers cold holding temperatures over 41 degrees. Owner stated that new standing cooler is to be replaced in the near future. Items discussed were discarded at time of inspection.
  • Cutting surfaces maintained
    Observation: The cutting surface at the make table cooler was in bad repair. A small individual cutting board for cutting bread was suggested.
  • Toilet room
    receptacle, enclosed, fixtures clean
  • Physical facilities maintained in good repair
    Observation: There were holes in the wall at the front of the restaurant.
  • Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
    Observation: In the older cooler, there was raw sausage and eggs sitting next to cinnamon rolls. Items were rearranged at time of inspection.
  • Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
    Observation: The floor underneath the cookline equipment was soiled.
07/23/2015Regular
  • Sanitizers
    Observation: There was an outdoor pesticide stored in the rear storage room.
  • Restricted use pesticides
    Observation: The bucket of sanitizer at the cookline area was too high. - COS
  • Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
    Observation: The floors underneath the cookline were soiled.
  • Separation from food, equipment, utensils, linens, and single service
    Observation: There were toxic items sitting over salt/pepper and single service-ware items in the the rear storage room.
  • Storage and maintenance of wet and dry wiping cloths
    Observation: There were wiping rags sitting around on prep areas and not in the sanitizer bucket.
09/15/2014Routine
No violation noted during this evaluation. 09/15/2014Follow Up LOC
No violation noted during this evaluation. 04/04/2014Follow Up LOC
  • Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
    Observation: The floor underneath equipment and along the walls in the kitchen were soiled. There was mold on the wood below the pop machine.
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
    Observation: Date marking was not consistent.
  • When to wash
    Observation: Employees did not wash hands after handling money and a phone before handling ready to eat to foods.
  • Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
    Observation: The exteriors and handles of equipment were soiled. The area behind the pop nozzles were soiled.
  • Bare hand contact with ready to eat foods
    Observation: Employee prepare pieces of toast with bare hands.
04/02/2014Routine
  • Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
  • Shellstock, maintaining identification
  • Eating, drinking, or using tobacco
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • Discharge from eyes, nose, and mouth
  • Clean condition-hands and arms
10/16/2013Routine
  • Sanitizers
    Chlorine bucket sanitizer in excess of required concentration. - Corrected at inspection
  • Material characteristics of non-food contact surfaces
    *Repeat Violation* The exteriors and handles of equipment were soiled, The cooler shelving were soiled and rusty. The area surrounding the pop nozzles were soiled.
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
    *Repeat Violation* Date marking was inconsistent.
  • equipment food contact surfaces and utensils clean to sight and touch.
    *Repeat Violation* The exteriors and handles of equipment were soiled, The cooler shelving were soiled and rusty. The area surrounding the pop nozzles were soiled.
  • Bare hand contact with ready to eat foods
    Employee made bare hand contact with some cooked bacon and a bun,
  • Sanitization of food contact surfaces - before use and after cleaning
    The chlorine concentration at the three compartment sink was inadequate to properly sanitize dishes. - Corrected at inspection.
  • Outer openings are protected
    The rear exterior of the building was not insect/rodent tight.- The facility was under construction, they were adding an additional room at the rear of the building.
  • Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
    There was a large roast beef cooling in a cooler unit that exceeded the time/temperature requirements. The center of the roast beef, made 10-1-13, was at 49 degrees at the middle.
  • Foods are cooled using appropriate methods
    There was a large roast beef cooling in a cooler unit that exceeded the time/temperature requirements. The center of the roast beef, made 10-1-13, was at 49 degrees at the middle.
10/02/2013Routine
  • equipment food contact surfaces and utensils clean to sight and touch.
    There is rusty and soiled shelving. The exteriors and handles of equipment are soiled.
  • Equipment and utensils are adequately rinsed after washing
    Establishment washes and sanitizes dishes but does not rinse in between.
  • Toilet room
    receptacle, enclosed, fixtures clean
  • Roasts held at a temperature of 130°F or above
    *Repeat Violation* Several food items exceeded 41 degrees
  • Miscellaneous sources of contamination
    The butter and lettuce at the make table were uncovered.
  • Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
    The kitchen standing cooler was stratified in temperature.
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
    *Repeat Violation* Date marking was inconsistent throughout establishment.
  • Food is properly labeled
    Food not properly labeled. There are donuts with allergen label present.
  • Food temperature measuring devices are provided and readily accessible
    *Repeat Violation* Establishment does not have a thin tipped thermometer.
03/15/2013Routine

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