- Hair Restraints (46.152)
* Food employees observed not wearing or wearing ineffective hair restraints, such as nets, hats, or beard restraints in the kitchen area.
- Wiping Cloths Use Limitations (46.304)
46.304 - Wiping Cloths: Use Limitations (a) Cloths used for wiping food spills. Cloths that are used for wiping food spills shall be used for no other purpose. (b) Wet and dry wiping cloths. Cloths used for wiping food spills shall be one of the following: (1) Dry and used for wiping food spills from tableware and carry-out containers. (2) Wet and cleaned as specified in § 46.751(b)(4) (relating to requirement and frequency of laundering), stored in a chemical sanitizer at a concentration specified in § 46.674(a) (relating to warewashing equipment: mechanical or manual), and used for wiping spills from food-contact and nonfood-contact surfaces of equipment. (c) Wiping cloths used with raw animal-derived foods. Dry or wet cloths that are used with raw animal-derived foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal-derived foods shall be kept in a separate sanitizing solution. (d) General cleanliness. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil. * Moist wiping cloths observed lying on the cutting boards and other food contact surfaces and not stored in sanitizing solution.
- Thawing Potentially Hazardous Food (46.383)
46.383 - Potentially Hazardous Food: Thawing Except as specified in paragraph (4), potentially hazardous food shall be thawed by one of the procedures that follow: (1) Under refrigeration that maintains the food temperature at 5°C (41°F) or less, or at 7°C (45°F) or less as specified in § 46.385(a)(3) (relating to potentially hazardous food: hot and cold holding). (2) Completely submerged under running water at a water temperature of 21°C (70°F) or below
- Hot Holding Potentially Hazardous Foods (46.385(a)(1))
46.385(a)(1) - Potentially Hazardous Foods: Hot Holding (a) General. Except during preparation, cooking or cooling, or when time is used as the public health control as specified in subsection (c), potentially hazardous food shall be maintained at one of the following temperatures, as applicable: (1) At 58°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in § 46.361(b) (relating to cooking raw animal-derived foods) or reheated as specified in § 46.365(b)(5) (relating to reheating food) may be held at a temperature of 54°C (130°F) or above. * [2] Roasted pork was held at 90 degrees F and [6] roasted ducks was held at 100 degrees Frather than 135 degrees F or above as required. (All listed food items was disguarded during time of inspection.)
- Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
* Food facility lacks sanitizer test strips to monitor sanitizer concentration.
- Equipment in Good Repair & Proper Adjustment (46.671)
* Cutting boards observed with deep scratches and scoring not allowing for effective cleaning and sanitizing. * Cooling unit in the walk-in freezer refrigerator unit is leaking. * Cardboard was used as shelf liner in the refrigeration unit.
- Plumbing Facilities in Good Repair, Cross Connection Prohibited, Scheduled Inspections, Cleaning Water Reservoirs (46.825(b)-(e))
* Indirect drain line was not observed at the 2-basin food prep sink in the kitchen area. * Hose bibs are not observed at the potable water line with garden hose conntions, in the kitchen area and raw fish prep area.
- Operation & Maintenance of Storage Areas, Redeeming Machines, Waste Receptacles & Waste Handling Units (46.884)
* Uncovered trash cans are observed through out the food prep areas.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
* Mice droppings are observed a long the perimeter of the floor in the kitchen area and on the shelves in the retail area. * Floor grout is in need of repair in the prep areas. * Door frame is not clean at the door frame of the employee changing/break room. * Floor is not clean under the cooking equipments in the kitchen.
- Controlling Pests, Removing Dead or Trapped Birds, Insects, Rodents and Pests (46.981(k)(l))
* Visible physical evidence of insect (roached) activity observed in the establishment prep areas. * Visible physical evidence of rodent (mice) activity observed through out the retail area, food prep area and in the dry storage area.
|
11/23/2010 | Follow-up |
- Designation of Person in Charge (46.101)
46.101 - Designation of Person in Charge The food facility operator shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food facility during all hours of operation. * The Person in Charge did not demonstrate adequate knowledge of the PA Food Code. * Certified individual (Tony Ly- A21952) was not present in the establishment, during time of inspection. Mr. Keith Lim (A36873) arrived to the estlishment during time of inspection.
- Eating, Drinking or Using Tobacco (46.151(a))
46.151(a) - Food Contamination Prevention: Eating, Drinking or Using Tobacco (a) Eating, drinking or using tobacco. (1) General prohibition. An employee may not eat, drink or use any form of tobacco unless the use occurs in designated areas where the contamination of exposed food
- Hair Restraints (46.152)
* Food employees observed not wearing or wearing ineffective hair restraints, such as nets, hats, or beard restraints.
- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
* Dry storage food containers are not properly covered, during time of inspection. * Frozen package of food is stored under leak in the 8-door reach-in freezer.
- Identification of Content on Food Storage Containers (46.282)
* Working bulk food ingredient storage containers are not labeled with the common name of the food.
- Wiping Cloths Use Limitations (46.304)
46.304 - Wiping Cloths: Use Limitations (a) Cloths used for wiping food spills. Cloths that are used for wiping food spills shall be used for no other purpose. (b) Wet and dry wiping cloths. Cloths used for wiping food spills shall be one of the following: (1) Dry and used for wiping food spills from tableware and carry-out containers. (2) Wet and cleaned as specified in § 46.751(b)(4) (relating to requirement and frequency of laundering), stored in a chemical sanitizer at a concentration specified in § 46.674(a) (relating to warewashing equipment: mechanical or manual), and used for wiping spills from food-contact and nonfood-contact surfaces of equipment. (c) Wiping cloths used with raw animal-derived foods. Dry or wet cloths that are used with raw animal-derived foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal-derived foods shall be kept in a separate sanitizing solution. (d) General cleanliness. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil. * Moist wiping cloths observed lying on the cutting boards and other food contact surfaces and not stored in sanitizing solution.
- Food Preparation Protected (46.323)
* Splash guard was properly installed at the handsink in the food prep/hot holding during time of inspection. * Sneeze guard was not observed at the scale in the seafood prep area, where it is needed.
- Hot Holding Potentially Hazardous Foods (46.385(a)(1))
46.385(a)(1) - Potentially Hazardous Foods: Hot Holding (a) General. Except during preparation, cooking or cooling, or when time is used as the public health control as specified in subsection (c), potentially hazardous food shall be maintained at one of the following temperatures, as applicable: (1) At 58°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in § 46.361(b) (relating to cooking raw animal-derived foods) or reheated as specified in § 46.365(b)(5) (relating to reheating food) may be held at a temperature of 54°C (130°F) or above. * Bar-B-Que rib was held at 73 degress F, duck was held at 97 degrees F, boiled duck was held at 105 degrees F and Bar-B-Que duck was held at 111 degrees F rather than 135 degrees F or above as required. (All listed food items was disguarded during time of inspection.)
- Equipment in Good Repair & Proper Adjustment (46.671)
* Screen sliding doors are observed on the first large hot holding unit. * No doors are observed on the second hot holding unit. * Hand sink in the patron restroom is not properly sealed to the wall. * Cutting boards observed with deep scratches and scoring not allowing for effective cleaning and sanitizing. * Cooling unit in the 8-door refrigerator unit is leaking.
- Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
* Exhuast fan on rear door is in unsaniarty condition. * Screen door in the kitchen is in unsanitary condition. * Interior of open refrigerator is not clean where self-serve tofu container is stored. * 3-Wok unit is not clean. * Lower shelves under prep table and other shelves are not clean. * Raw meat walk-in refrigerator & seafood food walk-in refrigerator are not clean (exccessive water and foul odor) in the walk-in refrigerators unit, during time of inspection. * Ice machine (not for consumtion) is not clean.
- Frequency of Cleaning Equipment Food Contact Surfaces and Utensils (46.712)
46.712 - Frequency of Cleaning Equipment Food Contact Surfaces and Utensils (a) General requirements. Equipment food-contact surfaces and utensils shall be cleaned as follows: (1) Except as specified in subsection (b), before each use with a different type of raw animal-derived food such as beef, fish, lamb, pork or poultry. (2) Each time there is a change from working with raw foods to working with ready-to-eat foods. (3) Between uses with raw fruits and vegetables and with potentially hazardous food. (4) Before using or storing a food temperature measuring device. (5) At any time during the operation when contamination may have occurred. (b) Exception. Subsection (a)(1) does not apply if the food-contact surface or utensil is in contact with a succession of different raw animal-derived foods each requiring a higher cooking temperature as specified in § 46.361 (relating to cooking raw animal-derived foods) than the previous food (such as preparing raw fish followed by cutting raw poultry on the same cutting board). (c) Maximum cleaning interval for equipment food-contact surfaces and utensils in contact with potentially hazardous food. Except as specified in subsection (d), if used with potentially hazardous food, equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. (d) Exceptions. Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than every 4 hours under any of the following circumstances: (1) In storage, containers of potentially hazardous food and their contents are maintained at temperatures specified in Subchapter C (relating to food) and the containers are cleaned when they are empty. (2) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the chart in subparagraph (i) and both of the following occur: (i) The utensils and equipment are cleaned at the frequency in the following chart that corresponds to the temperature: Temperature Cleaning Frequency 5.0°C (41°F) or less 24 hours ›5.0°C and ‹=7.2°C (›41°F and ‹=45°F) 20 hours ›7.2°C and ‹=10°C (›45°F and ‹=50°F) 16 hours ›10°C and ‹=12.8°C (›50°F and ‹=55°F) 10 hours (ii) The cleaning frequency based on the ambient temperature of the refrigerated room or area is documented in the food facility. (3) Containers in serving situations such as salad bars, delis and cafeteria lines hold ready-to-eat potentially hazardous food that is maintained at the temperatures specified in Subchapter C are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are emptied and cleaned at least every 24 hours. (4) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified in Subchapter C. (5) Equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues. (6) The cleaning schedule is approved by the Department based on consideration of the following: (i) Characteristics of the equipment and its use. (ii) The type of food involved. (iii) The amount of food residue accumulation. (iv) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease. (7) In-use utensils are intermittently stored in a container of water in which the water is maintained at 58°C (135°F) or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues. (e) Maximum cleaning interval for equipment food-contact surfaces and utensils in contact with food that is not potentially hazardous. Except when dry cleaning methods are used as specified in § 46.715(a) (relating to methods of cleaning), surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned as follows: (1) At any time when contamination may have occurred. (2) At least every 24 hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops or ladles. (3) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers. (4) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders and water vending equipment as follows: (i) At a frequency specified by the manufacturer. (ii) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. * Cutting boards are damaged and discolor through out the food prep areas. Flies are observed crawling on the cutting boards and other food contact surfaces, during time of inspection.
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
* Paper towel dispensor empty at the handwash sink in the patron area.
- Plumbing Facilities in Good Repair, Cross Connection Prohibited, Scheduled Inspections, Cleaning Water Reservoirs (46.825(b)-(e))
* Indirect drain line was not observed at the 2-basin food prep sink in the kitchen area. Hose bibs are not observed at the potable water line with garden hose conntions, where it is needed.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
* Mice droppings are observed a long the perimeter of the floor in the kitchen area and on the shelves in the retail area. * Damaged and missing walltiles in seafood prep area near hand sink. * Damaged and missing floor tiles are observed in the seafood prep area.
|
08/28/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Big 8 Supermarket, 1601 Washington Ave, Philadelphia, PA »