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Jim's Burgers, 800 Pierce St., Sioux City, IA - Restaurant inspection findings and violations

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Restaurant: JIM'S BURGERS
Type: Restaurant without liquor
Sub type: Full Service
Address: 800 Pierce St., Sioux, IA 51101
Owner and phone: JAIME CRUZ
(712)252-1197
Total inspections: 16
Last inspection: 8/31/2010

Restaurant representatives - add corrected or new information about Jim's Burgers, 800 Pierce St., Sioux City, IA »

Inspection findings

Inspection Date

Type
No violation noted during this evaluation. 8/31/2010Re-Check
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Beef-48 degrees F, Hamburger-46-48 degrees F, chicken-43degrees F, and cut beef-43 degrees F. All products shall maintain 41 degrees F or below. Beef/Hamburger tossed.
  • Food Source/Handling
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
      All food in the chest freezer units shall be coverd and protected.
    • Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59)
      When handling foods tongs and spoons or gloves shall be used.
    • Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
      Chicken and beef shall be segregated below ready to eat foods.
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
      Sanitizer buckets shall not be stored in the hand sinks.
  • Facility/Equipment Requirements
    • Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
      All single use containers shall be stored into plastic sleeves or dispenser untis.
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Shall clean the microwave unit. Lots of cooked cheese was in the unit.
  • Other Operations
    • Adequate pest control (Outer openings, protected 6-202.15, p 170)
      Shall leave the back door closed at all times.
    • Handling/storage/labeling of toxic items (Not used & applied according to Manufacturer's use directions 7-202.12, p 183)
      Shall operate bleach sanitizer solution at 50-100 ppm. The one that I tested was 200 ppm.
    • Inside physical facilities designed/maintained (Drying mops, air-dry 6-501.16, p 177)
      Mops shall be hung after each use.
    • License posted/maintained (Most recent inspection report not posted IAC 481-30.3(3))
      Shall post the most recent inspection so the public can view it.
 8/17/2010Routine
No violation noted during this evaluation. 8/28/2009Mail-In
  • Personnel
    • Demonstration of knowledge (Demonstration of knowledge 2-102.11, p 23)
      Person in charge shall make sure cooks know cooking temps and sanitizer solution is being made right.
  • Food Source/Handling
    • Food Protection (Food on display not protected from contamination 3-306.11, p 70)
      All food in the chest freezers and the fridges shall be covered.
    • Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59)
      All cooks shall not use there bare hands to touch ready to eat foods. Tongs, spoons, or gloves shall be used.
  • Plumbing/Water/Sewage
    • Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
      Shall post hand washing signs at each hand sink.
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: location 4-204.112, p 112)
    • Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
      Shall place all single use containers into plastic sleeve or into dispensing units.
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
      All common towels shall be placed into sanitizing solution after each use.
    • Walls, floors, ceiling, lighting (Materials characteristics for floors, walls, & ceilings 6-101.11, p 165)
      Walls in the back room shall be repaired with cleanable surfaces.
    • Ventilation (Ventilation/hoods/devices/systems inadequate 4-301.14, p 119, 6-304.11, p 174)
  • Other Operations
    • Handling/storage/labeling of toxic items (Not used & applied according to Manufacturer's use directions 7-202.12, p 183)
      Bleach santizer shall be applied at 50-100 ppm. The one I tested was 200 ppm.
    • Inside physical facilities designed/maintained (Uncovered receptacle ladies toilet room 5-501.17, p 160)
      Shall place a lid on the womens restroom waste paper basket.
 8/13/2009Routine
No violation noted during this evaluation. 8/5/2008Re-Check
  • Food Temperature/Time Control
    • Adequate cooling for cooked/prepared food (Improper cooling methods 3-501.15, pg 81)
      Products shall cool down from 135 degrees F to 70 degrees F in 2 hours. Products have then 4 hours to cool down from 70 degrees to 41 degrees. Tomatoes, dressings, and meat that are prepped shall follow this protocol.
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Salad dressing 44.2 F, 43 F, 46 F, Chicken 48 F, 44 F, 46 F, Hamburger 44 F, 42.9 F. All items shall maintain 41 degrees F. All products were tossed.
  • Personnel
    • Demonstration of knowledge (Demonstration of knowledge 2-102.11, p 23)
      The person in charge shall know all cooking requriements, cooling requirements, cold hold requirement, and allergen requirements.
    • Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
      All drinking cups shall be covered with a lid and a straw or a screw cap lid.
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      The dressings made on site shall be dated with a 7 day date mark. After 7 days the products shall be disposed of.
    • Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59)
      Employees shall wear gloves or use tongs while prepping or serving food in the food prep area.
  • Warewashing
    • Adequate warewashing facilities (Test kit requirement not met 4-501.116, p 128)
      Shall obtain a set of test strips to test the sanitizer of choice with.
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Hand drying not provided 6-301.12, p 173)
      Shall provide a set of hand towels at each hand wash station.
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
      Shall obtain a thermometer to temp small masses with.
    • Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
      Shall store all single use containers in plastic sleeves or in a dispenser.
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
      Shall maintain all wiping cloths in sanitizer solution after each use.
    • Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
      Shall clean the vents above the oven unit and the grill unit.
  • Other Operations
    • Inside physical facilities designed/maintained (Uncovered receptacle ladies toilet room 5-501.17, p 160)
      Shall cover the repticle in the ladies restroom.
    • Smoking area: designated/posted (Smoking prohibitions in public buildings: signs posted, ashtrays present, smoking observed. IAC 641-153)
      Shall have the state web address and telephone number on the no smoking sign.
 7/15/2008Routine
No violation noted during this evaluation. 9/12/2007Re-Check
  • Food Temperature/Time Control
    • Adequate cooling for cooked/prepared food (Improper cooling methods 3-501.15, pg 81)
      When cooling products down products shall not be placed directly in a cold hold unit. These units are made to keep products cold not cool them down. Hint: After cutting the products employees shall place them in the freezer for a faster cool down. Products have four hours from the time they are made to cool down to 41 degrees F.
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      The 3 units of beef-47.6 degrees F, 2 units of Chicken-53.5 degrees F. All products shall be maintained at 41 degrees F or below at all times. All items were tossed.
  • Personnel
    • Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
      All drinking glasses in the prep area shall be covered with a lid and a straw or a screw cap lid.
  • Food Source/Handling
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
    • Adequate systems (HACCP or time as control) (Compliance with variances/HAACP plans 8-103.12, p 191)
      Shall place a 2 hour time mark on the eggs left out on the counter during service times. After 2 hours the eggs shall either be used or disposed of.
  • Facility/Equipment Requirements
    • Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
      Shall store all single use containers in a plastic sleeve or in a dispenser unit while in storage in the food prep area.
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Shall store all common towels in a sanitizer solution on in storage.
    • Walls, floors, ceiling, lighting (Lights not shielded 6-202.11, p 168)
      Shall place light covers over the lights in the back prep area.
    • Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
      Shall clean the vent units above the ovens/ boiler oven.
  • Other Operations
    • Adequate pest control (Outer openings, protected 6-202.15, p 170)
      Shall keep the doors closed in the back to inhibit the enterance of pests.
    • Inside physical facilities designed/maintained (Uncovered receptacle ladies toilet room 5-501.17, p 160)
 8/14/2007Routine
No violation noted during this evaluation. 8/28/2006Re-Check
  • Personnel
    • Proper handwashing (Hands & arms, when to wash 2-301.14, p 42)
      The cook shall wash their hands after touching raw meat. A common towel shall never be used to wipe employee's hands with. Soap and hand towels shall be used.
    • Proper handwashing (Engaging in activities that contaminate the hands 2-301.14(I), p 42)
    • Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
      Employees shall wear hair restraints while prepping or serving food in the food prep area.
  • Food Source/Handling
    • Food Protection (Food on display not protected from contamination 3-306.11, p 70)
      Food in the freezer shall be covered to prevent them from being contaminated.
  • Warewashing
    • Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
      Shall provide a set of test strips to check the sanitizer on site with.
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      Shall clean the pop lids more frequently. Their was some syrup found on the pop lids. Employees cannot use steel brushes on food contact surfaces.
    • Food contact surfaces (Sponges, not allowed on FCS 4-101.16, p 103)
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Shall clean the bottoms of the fridges and freezers.
    • Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
      The vent duct above the refried bean burner shall be cleaned.
  • Other Operations
    • Handling/storage/labeling of toxic items (Not used & applied according to Manufacturer's use directions 7-202.12, p 183)
      Bleech sanitizer shall be operating at 50-100 ppm. I tested sanitizer in this facility at 200++ppm.
    • Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
 8/14/2006Routine
No violation noted during this evaluation. 10/4/2005Re-Check
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      HOME MADE SALAD DRESSINGS SHALL BE DATE MARKED
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
    • Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
      RAW BEEF SHALL BE STORED BELOW LETTUCE, VEGGIES.
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact with unclean surfaces or probe type price tags 3-304.11, p 65)
      SHALL USE SANITIZER ON SURFACE TO SANITIZE IT (DO NOT USE A COMMON TOWEL).
    • Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
    • Walls, floors, ceiling, lighting (Lights not shielded 6-202.11, p 168)
    • Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
  • Other Operations
    • Adequate pest control (Failure to remove dead or trapped pests 6-501.112, p 179)
    • Handling/storage/labeling of toxic items (Not used & applied according to Manufacturer's use directions 7-202.12, p 183)
      SANITIZER IN COMMON TOWEL BUCKET SHALL BE 50-100 PPM/200 PPM QUAT.
    • Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
 8/26/2005Routine
No report available.9/24/2004Re-Check
No report available.8/11/2004Routine
No report available.9/19/2003Routine
No report available.9/12/2003Routine



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