- Critical: Cooling Methods
- Comment:
- Corrected Cooling techniques now utilized are separating large batches of food into smaller pans and placing into the walk in freezer to bring the temperature down to 41F or less much more efficiently.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- Corrected Items in walk in cooler that are held for longer than 24 hours are date marked with date prepared and will not exceed the a 7 day period.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
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03/10/2015 | Follow-up |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly Covered
- Corrections:
- Cool items uncovered on the top shelf of cooler.
- Comment:
- Cooling of items must be accomplished by placing in shallow pans, uncovered to keept them out of the temperature danger zone. Observed a pan of cooked stew cooling in the walk in cooler in a large pan covered with foil. Utilize proper cooling techniques in order to limit the time that potentially hazardous items are in the temperature danger zone (135F to 41F). ,
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- Food must be discarded if it has been appropriately date marked, but exceeds that period of time. Observed in the walk in cooler cream sauce with date prepared as 2-18, tomato confit 2-17 and cooked pickled beets 2-13. Discard all potentially hazardous food that exceeds the 7 day time period for which it must be consumed, sold or discarded. Make sure date marked items do not exceed 7 days from prepare date starting as day 1 and 6 days afterwards. ,
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Food employees must wear hair restraints such as hats or hair nets to avoid potential contamination of food. Observed employee not wearing a hat while working with food in the kitchen. Wear hair restraints when preparing and cooking food.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler and freezer
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Food must be protected from possible contamination by storing above 6 inches off of the floor. Observed in the walk in cooler and freezer multiple items (cooked potatoes, beef, chicken etc.) in containers and pans being stored on the floor. Re-arrange storage in order to create room for items to be stored in a protected manner above 6 inches from the floor.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- A plumbing system must be maintained in good repair. Observed at the handwash sink, near the prep sink, there is a leak at the base of the bowl. Repair caulking around the base of the bowl for a tight seal.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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02/25/2015 | Routine |
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler and freezer
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- 2-compartment prep sink faucet(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- WATER SHOOTING OUT OF THE BASE OF FAUCET WHEN TURNED ON.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Facility
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
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08/22/2014 | Routine |
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler and freezer
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- 3-door reach-in cooler Rubber gasketing
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Facility
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
01/31/2014 | Routine |
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler and freezer
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- 3-door reach-in cooler Rubber gasketing
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- near 3-compartment sink
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
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07/25/2013 | Routine |
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler and freezer
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- near 3-compartment sink
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Facility
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
01/08/2013 | Routine |
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s) walk-in freezer
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED PANS AND CONTAINERS OF FOOD STORED ON THE FLOOR IN THE WALK-IN COOLER AND WALK-IN FREEZER. FOOD ITEMS SHALL BE STORED UP OFF THE FLOOR BY AT LEAST 6 INCHES. MOVE FOOD ITEMS UP OFF THE FLOOR TO PREVENT THE TRANSFER OF CONTAMINATES FROM THE COOLER AND FREEZER FLOOR TO THE PREP SURFACES VIA THE BOTTOM OF THE FOOD CONTAINERS.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Hair Restraint Effectiveness
- Items:
- Hair restraint hat
- Locations:
- Employee(s) Kitchen Area
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- ALL EMPLOYEES WORKING WITH FOOD MUST WEAR A HAT OR HAIR NET. PROVIDE.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
|
07/12/2012 | Routine Inspection |
- Hair Restraint Effectiveness
- Items:
- Hair restraint hat
- Locations:
- Employee(s) Kitchen Area
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- HAIR RESTRAINTS SHALL BE WORN BY FOOD EMPLOYEES SUCH AS HATS OR HAIR NETS. OBSERVED AN EMPLOYEE IN THE KITCHEN PREP AREA NOT WEARING A HAIR RESTRAINT. TRAIN EMPLOYEES TO WEAR HAIR RESTRAINTS. CORRECT BY NEXT ROUTINE INSPECTION.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- hand wash sink(s) dish washing area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- A SIGN OR POSTER SHALL BE PROVIDED AT ALL HAND WASHING SINKS USED BY FOOD EMPLOYEES AND BE CLEARLY VISIBLE. OBSERVED HAND WASHING SINK IN THE DISHWASHING AREA TO NOT HAVE A SIGN. PROVIDE A SIGN. CORRECT BY NEXT ROUTINE INSPECTION.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
|
01/05/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- INTERIOR OF ICE MACHINE IS CLEAN TO SIGHT AND TOUCH.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
|
07/26/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- ICE MACHINE HAS SOME MOLD GROWTH ALONG BOTTOM EDGE OF INTERIOR GUARD. FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH. WASH, RINSE, AND SANITIZE INTERIOR OF ICE MACHINE.,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
|
07/07/2011 | Routine Inspection |
- Dressing Areas/Lockers, Design
- Items:
- Locker(s)/designated storage area(s)
- Comment:
- OBSERVED EMPLOYEE COAT HANGING IN STORAGE/PREP AREA. PERSONAL BELONGINGS MUST BE STORED IN A DESIGNATED AREA AWAY FROM FOOD AND EQUIPMENT.
- General violation description:
- 6-305.11 - (A) Dressing rooms or dressing areas shall be designated if EMPLOYEES routinely change their clothes in the establishment. (B) Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
- Dressing Areas/Lockers, Design
- Items:
- Locker(s)/designated storage area(s)
- Comment:
- OBSERVED EMPLOYEE COAT HANGING IN STORAGE/PREP AREA. PERSONAL BELONGINGS MUST BE STORED IN A DESIGNATED AREA AWAY FROM FOOD AND EQUIPMENT.
- General violation description:
- 6-305.11 - (A) Dressing rooms or dressing areas shall be designated if EMPLOYEES routinely change their clothes in the establishment. (B) Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED FOOD ON FLOOR IN WALK-IN COOLER, WALK-IN FREEZER, AND DRY STORAGE AREA. FOOD MUST BE STORED AT LEAST SIX INCHES ABOVE THE GROUND.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED FOOD ON FLOOR IN WALK-IN COOLER, WALK-IN FREEZER, AND DRY STORAGE AREA. FOOD MUST BE STORED AT LEAST SIX INCHES ABOVE THE GROUND.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
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01/18/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- MEAT IN TOP OF PREP COOLER AT 40F. VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Hot and cold holding
- Comment:
- MEAT IN TOP OF PREP COOLER AT 40F. VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
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08/11/2010 | Follow-up |
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