Jerry's Restaurant, 10170 West Broad Street, Glen Allen, VA 23060 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Jerry's Restaurant
Address: 10170 West Broad Street, Glen Allen, VA 23060
Type: Full Service Restaurant
Phone: 804 270-2727
Total inspections: 12
Last inspection: 03/23/2016

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Inspection findings

Inspection date

Type

No critical violations. Floors need a good cleaning. Walk in floor needs cleaning. Lower shelf beside front handsink needs cleaning.
No violation noted during this evaluation.
03/23/2016Risk Factor
No critical violations. Menu has been revised. Hood is due to be thoroughly cleaned in December.
No violation noted during this evaluation.
11/17/2015Risk Factor
Dishmachine 50 ppm. Tubing was replaced. Menu revision is in process. Permit issued.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
    Observation: Raw and/or undercooked burgers are provided on the menu, menu board, table tent or brochure without proper disclosure.
    Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
06/26/2015Follow-up
Dishmachine to be corrected as soon as possible. Until it has been serviced use the 3-c sink. Label grits container. Permit expires 7/31/15. Call me for reinspection.
  • Cooling Methods (corrected on site)
    Observation: Found white gravy in a deep pan at 98 F inside reach in refrigerator. This will not allow food to cool quickly.
    Correction: PIC separated into two pans and placed inside freezer.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: The prepared ready-to-eat (RTE) potato salad and chicken salad in the refrigeration unit is not properly dated for disposition.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods
    Observation: Raw and/or undercooked burgers are provided on the menu, menu board, table tent or brochure without proper disclosure.
    Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
    Observation: Chlorine sanitizing solution used was not at an acceptable concentration in dishmachine. There appears to be a break in the line dispensing sanitizer.
    Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million. Stop using machine until it is serviced.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside freezer(ice build up), door track to display unit.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Ceiling vent, ceiling panels and wall by front hood system is dirty.
    Correction: Clean.
06/16/2015Routine
Date marking has improved. Do not forget to date cream pies or cheesecakes upon opening. Do not place cups on cloth towels. Next inspection will be a routine inspection for permit renewal.
  • Critical: Cooling* (corrected on site)
    Observation: Pancake batter made at 5 AM was found at 58 F at 11 AM. This was not cooled quickly.
    Correction: PIC discarded. Cool to 41 F within four hours after mixing. Use ice bath is necessary.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Ham and cheese cold holding at improper temperatures
    Correction: PIC discarded ham. Maintain at 41 F at all times. Do not nest on top of other food items. Do not stack cheese over line of pan.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods
    Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the burgers and eggs that may be served raw and/or undercooked
    Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
03/26/2015Risk Factor
Post a NO SMOKING sign in a conspicuous location. We discussed consumer advisory. You are to state that the foods you have marked with an asterisk can be cooked to customer's preference. Provide QT-40/QT-44 test kit for quat sanitizer used at the 3-c sink. Employee health discussed.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Butter found on tables.
    Correction: Maintain at 41 F or below. Butter was removed.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: Hash, open bulk deli meats, cheesecake found without dates
    Correction: PIC placed proper dates on foods.
12/16/2014Risk Factor
No critical violations observed. Spoke with employee who correctly answered questions regarding cook temperatures and handwashing.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Observed wiping cloths not stored in sanitizer solution.
    Correction: Correct by storing in sanitizer solution.
  • Equipment - Cutting Surfaces
    Observation: Observed cutting board with numerous or deep cuts.
    Correction: Correct by resurfacing or replacing.
  • Plumbing System Maintained in Good Repair (corrected on site)
    Observation: Observed hot water faucet to handsink not operating properly.
    Correction: Correct by repairing (faucet was tightened and is operating correctly).
07/08/2014Routine
No critical violations observed. Gloves worn during prep. Dishmachine chlorine level satisfactory. Discussed revising menu to make consumer notification more visible on eggs and burgers.
No violation noted during this evaluation.
03/18/2014Risk Factor
Gloves worn. Dishmachine chlorine satisfactory (50-100 ppm). Note: consumer advisory is at bottom of menu - menu items note "any style" or "cooked to order". Need to add * to both sections.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: Observed cut meats not labeled with use by dates.
    Correction: Correct by properly labeling.
10/29/2013Risk Factor
Dishmachine chlorine level satisfactory. Gloves worn. Handwashing observed. Note: light bulb out over grill.
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: Observed dipper stored on wiper cloth.
    Correction: Correct by storing on clean sanitized surface.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Observed chili held at 130 degrees on steam table.
    Correction: Correct by reheating to 165 degrees for 15 seconds.
05/21/2013Routine
Rechecked dishmachine. Section 1900 corrected - dishmachine chlorine level exceeded 50 ppm.
No violation noted during this evaluation.
01/25/2013Follow-up
Gloves worn. Handwashing observed.
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
    Observation: Observed dishmachine being operated. Test tape indicated less than 10 ppm chlorine.
    Correction: Correct by contacting dishmachine repair company - dishes may be washed in machine and sanitized in 3rd compartment sink until machine is checked and adjusted. Temporarily corrected.
01/16/2013Risk Factor

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