Restaurant name: JEREMIAHS JUMPERS JUNCTION
Type: Food
Address: 2111 North Franklin Drive, Washington, PA 15301
Phone: 724-554-6229
Total inspections: 3
Last inspection: 03/22/2011
Last inspection violation count: 2
Design & Functionality of Temperature Measuring Devices (46.590)
Water temperature measuring device on the warewashing machine is not operating. Probe thermometer was ran thru to ensure proper operating temp of 120°F as indicated on data plate. Ecolab was contacted during inspection.
Objective of Cleaning Food Contact Surfaces & Utensils (46.711(a))
Lower hopper unit of ice machine, a food contact surface, was observed to have slime accumulation and was not clean to sight and touch. Machine was disassembled, cleaned and sanitized during inspection. It is approved for use once re-started.
03/22/2011
Regular
No violation noted during this evaluation.
03/22/2010
Follow-up
Preventing Contamination from Food Employees' Hands (46.261)
A food employee was observed touching ready to eat food with her bare hands. Reviewed requirements with employees. Correct today. 46.261 - Preventing Contamination from Food Employees' Hands (a) Hand washing required. Food employees shall wash their hands as specified in § 46.131 (relating to cleanliness of hands and exposed portions of arms). (b) Hand contact with ready-to-eat food. Except when washing fruits and vegetables as specified in § 46.285 (relating to washing raw fruits and vegetables) or when approved in accordance with subsection (d), food employees may not contact exposed, ready-to-eat food with their bare hands, and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment.
In-Use Utensils & Between Use Storage (46.302)
Knives and / or cleavers stored between table edges which are not easily cleaned and sanitized. Corrected during inspection.
Frequency of Cleaning Equipment Food Contact Surfaces and Utensils (46.712)
1. Slicer has an accumulation of food residue on the food contact surfaces and is not being washed, rinsed and sanitized at least every 4 hours. 2. The can opener had an accumulation of food residue on the food contact surfaces. Both were cleaned and sanitized duving inspection.
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