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Food Establishment Inspection Report


Siouxland District Health DepartmentSiouxland No. Of Risk Factor/Intervention Violations 4 Date: 2/13/2020
District Health Department Time In: 9:20 AM
No. Of Repeat Factor/Intervention Violations 3 Time Out:10:50 AM
1014 Nebraska ST
Sioux City, IA 51105-0083
Establishment: JIM'S BURGERS Address: 2500 GORDON DR City/State: SIOUX Zip: 51106 Telephone:
CITY, IA 7122242500
License/Permit#: Permit Holder: DAVID CRUZ Inspection Est. Type: Restaurants Risk Category: Risk
71582 - Food Service Establishment License Reason: Routine Level 4 (High)

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS

IN = In compliance OUT = Not in compliance N/O = Not observed N/A = Not applicable (*) = Corrected on site during inspection (COS) R = Repeat
violation
Supervision 15. Food separated and rotected (Cross Contamination and OUT
Environmental)
1. Person in charge present, demonstrates knowledge, and IN
performs duties 16. Food contact surfaces: cleaned and sanitized OUT, R
2. Certified Food Protection Manager IN 17. Proper disp siti n f returned, reviously served, reconditioned, and IN
unsafe food
Employee Health
Potentially Hazard us F d Time/Temperature Control for Safety
3. Management, food employee and conditional employee IN
knowledge, responsibilities and reporting 18. Proper cooking time and tem eratures N/O
4. Proper use of exclusions and restrictions IN 19. Proper reheating pr cedures of hot holding N/O
5. Procedures for responding to vomiting and diarrheal events IN 20. Proper cooling time and temperatures OUT,
(*), R
Good Hygienic Practices
21. Proper hot h lding temperatures N/O
6. Proper eating, tasting, drinking, or tobacco use IN
22. Proper cold holding temperatures IN
7. No discharge from eyes, nose, and mouth IN
Unofficial 23. Proper date marking and disposition IN
Control of Hands as a Vehicle of Contamination 24. Time as a public health control: procedures and records N/A
8. Hands clean and properly washed IN onsumer Advisory
9. No bare hand contact with ready to eat foods N/O 25. Consumer advisory provided for raw or undercooked foods N/A
10. Hand washing sinks properly supplied and accessible IN High y Susceptible Populations
Approved Source
26. Pasteurized foods used; prohibited foods not offered N/A
11. Foods obtained from an approved source IN
Food/Color Additives and Toxic Substances
12. Foods received at proper temperatures N/O
27. Food additives: approved, properly stored, and used N/A
13. Food in good condition, safe, and unadulterated IN
28. Toxic substances properly identified, stored and used OUT, R
14. Required records available; shellstock tags, parasite destru tion N/A
Conformance with Approved Procedures
Protection from Contamination
29. Compliance with variance, specialized process, reduced oxygen N/A
packaging criteria, and HACCP plan

GOOD RETAIL PRACTICES


Good Retail Practices are preventative measures to ontrol the addition of pathogens, chemicals, and physical objects into foods.
Safe Food and Water Proper Use of Utensils
30. Pasteurized eggs used where required N/A 43. In use utensils: properly stored IN
31. Water and ice from approved source IN 44. Utensils, equipment, and linens: properly stored dried and handled IN
32. Variance obtained for specialized pr cessing meth ds N/A 45. Single-use/single service articles: properly stored and used IN
Food Temperature Control 46. Slash-resistant and cloth glove use N/O
33. Proper cooling methods used; adequate equipment for OUT, (*) Utensils, Equipment, and Vending
temperature control 47. Food and non-food contact surfaces are cleanable, properly designed, OUT
34. Plant food properly cooked for hot h ldi g N/O constructed, and used
35. Approved thawing methods IN 48. Warewashing facilities: installed, maintained, and used; test strips IN
36. Thermometers provided d accurate IN 49. Non-food contact surfaces clean IN
Food Identification Physical Facilities
37. Food properly labeled; original container OUT 50. Hot and Cold water available; adequate pressure IN
Prevention of Food Contamination 51. Plumbing installed; proper backflow devices IN
38. Insects, rodents, and animals not present/outer openings OUT 52. Sewage and waste water properly disposed IN
protected 53. Toilet facilities; properly constructed, supplied, and cleaned IN
39. Contamination prevented during food preparation, storage and IN 54. Garbage and refuse properly disposed; facilities maintained IN
display 55. Physical facilities installed, maintained, and clean OUT
40. Personal cleanliness IN 56. Adequate ventilation and lighting; designated areas used OUT
41. Wiping cloths: properly used and stored IN 57. Licensing; posting licenses and reports; smoking IN
42. Washing fruits and vegetables IN

Inspection reports shall be posted no higher than eye level where the public can see and in a manner that the public can
reasonably read the report.

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P - Priority PF- Priority Foundation C - Core


FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS

Item Violation of Priority Level Comment Correct By Date


Number Code

15. 3-302.11(A)(3- C Observation: Corn dogs are stored in walk in cooler without covering. Frozen foods in stand up freezer 2/23/2020
9) are not covered.

16. 4-601.11(A) PF Observation: Slicer to raw meat and ready to eats foods have visible food debris on surfaces. 2/23/2020
Knife is stored against wall and metal pipe.
Pop dispensers are visibly soiled with sticky residue.
Staff removed, cleaned and sanitized during inspection.
20. 3-501.14(A) P Observation: Rice in walk in cooler temped at 44 degrees. Beans in walk in cooler temped at 48 COS
degrees. Product was pulled from steam table yesterday at 4pm. Staff voluntarily discarded during
inspection.
28. 7-102.11 PF Observation: Clean spray bottle with purple liquid are not labeled. 2/23/2020

GOOD RETAIL PRA TI ES


Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Item Violation of Priority Level omment Correct By Date
Number Code

33. 3-501.15(A) PF Observation: Foods are cooled in deep metal pans with lids and stacked. Staff voluntarily discarded COS
during inspection.
Unofficial
37. 3-302.12 C Observation: Spices stored above prep tab e are not abeled. 2/23/2020

38. 6-501.111(A) C Observation: Mouse droppings present in b ck storage area. 2/23/2020


(B)(D)

47. 4-101.19 C Observation: Using card board to l ne rusted shelves. Not cleanable surface. 2/23/2020

47. 4-501.12 C Observation: Cutting board on sm ll prep cooler next to grill has deep cuts and stains. 2/23/2020

55. 6-501.11 C Observation: Floor ng nto walk n ooler is damaged. 5/13/2020


Flooring throughout k t hen has deep grout lines.

56. 4-202.18, 4- C Observation: Vent lat on lters are visibly soiled. 2/23/2020
204.11, 4-
301.14
Non Violation Comments
Item Question Comment
Number

Inspection Published Comme t:


Routine inspection completed followi g c mplaint received by the Siouxland District Health Department. Pest control and routine food service establishment
inspections completed prior to re-ope i g. All f d product associated with complaint has been voluntarily discarded. All new food prep was conducted prior
to re-opening. Discussed importa ce of e vironmental contamination (covering all foods in dry storage, walk in coolers, freezers) and cleaning frequencies
(slicers, deep cleaning to remove all food sources for pests and rodent control). Owner has thoroughly cleaned establishment.
Discussed proper cooling procedures: shallow pans, small portions, metal pans, ice wands, freezer.

Discussed proper cleaning: removi g all parts slicer, proper storage in clean areas.
Follow-up will be completed on or after 2/23/2020 by Physical Recheck.
The following guidance documents have been issued:

Document Name Description

3 Employee Health 3 Employee Health Reporting Agreement Spanish


Reporting Agreement
Spanish
CBD Regulatory CBD Regulatory Notice
Notice

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DIA_15FoodSeparate 15 Food Separated and Protected English
dAndProtectedEnglis
h
DIA_16FoodContactS 16 Food Contact Surfaces Cleaned and Sanitized
urfacesCleanedAndS
anitized
DIA_20OralCultureCo 20 Oral Culture Cooling Spanish
olingSpanish
DIA_20ProperCooling 20 Proper Cooling Time and Temperature
TimeAndTemperature
DIA_20TwoStageCool 20 Two Stage Cooling Poster
ingPoster
DIA_28ToxicSubstan 28 Toxic substances identified stored and used
cesIdentifiedStoredAn
dUsed
DIA_33CoolingMetho 33 Cooling Methods
ds
FDA - Hemp Press FDA - Hemp Press Release December 2018
Release December
2018
FDA Safety Advisory - FDA Safety Advisory - Liquid Nitrogen
Liquid Nitrogen

David Cruz Ivy Bremer


Person In Charge Inspector

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