- 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)
Donuts stored at front counter in a manner not to prevent any contamination from customers when ordering at window. Raw food stored over and intermingling ready to eat food items in walk-in cooler at time of inspection.
- Food Storage Requirements & Prohibited Areas (46.321)
Elevate food items off floor in walk-in cooler.
- Equipment in Good Repair & Proper Adjustment (46.671)
Non-NSF handsink at front counter.
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
Clean interior and exterior surfaces of all food equipment and shelving throughout establishment where needed.
- Sanitization Requirements, Frequency and Methods (46.731)
Sanitizer concentration was inadequate. According to solution instruction solution must be 200 ppm. Solution between 10-50ppm at time of inspection. Provide a more accurate way to measure proper amount of sanitizing solution.
- Drying Clean Equipment & Utensils (46.771)
Unnecessary items stored on drying over 3 basin sink and on prep sink.
- Disposal of Sewage and Non-sewage Liquid Waste (46.863)
Stagnant mop water stored in bucket in toilet room.
- Materials, Design, Construction & Installation of Storage Areas & Waste Receptacles (46.881)
Bucket used as trash can at front counter. Provide a can with a lid.
- Light Bulb Protective Shielding (46.922(a))
Light shield needed in donut display case.
- Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
Handwash reminder sign lacking at handsink at front counter.
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09/07/2010 | Follow-up |
- Duties of the Person in Charge (46.102)
Food safety certified person unable to demonstrate any knowledge of food safety at time of inspection.
- Duty to Report Disease or Medical Condition (46.111)
Food facility Person in Charge failed to notify the Department of an employee illness as required in the PA Food Code. Also unable to identify the illnesses that are deemed reportable.
- Food Shall Be Safe, Unadulterated & Honestly Presented (46.201)
Mold observed on and inside of containers of dressing and sause in walk-in cooler at time of inspection items were discarded.
- Food Storage Requirements & Prohibited Areas (46.321)
Elevate food of floor in rear ingredient storage area.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Shellfish, milk, eggs held at 78-81 degrees F, rather than 45 degrees F or below as required. Eggs sitting in prep are unrefrigerated were discard at time of inspection.
- Time as a Public Health Control for Potentially Hazardous Foods (46.385(c))
Time in lieu of temperature being used in the food facility to control ready to eat potentially hazardous foods without written procedures or documentation to verify disposition of food.
- Equipment in Good Repair & Proper Adjustment (46.671)
Non-NSF refrigeration unit and handsink.
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
Clean interior and exterior surfaces of all food equipment and shelving throughout establishment where needed.
- Sanitization Requirements, Frequency and Methods (46.731)
Food safety certified person improperly using sanitizer. Not following instructions on label. When asked how much sanitizer is used and how much water food safety certified person unsure. Sanitizer basin had food equipment stored in it prior to demonstration.
- Drying Clean Equipment & Utensils (46.771)
Food equipment observed drying in 3 basin sink and prep sink.
- Disposal of Sewage and Non-sewage Liquid Waste (46.863)
Stagnant mop water stored in bucket in toilet room.
- Materials, Design, Construction & Installation of Storage Areas & Waste Receptacles (46.881)
Cardboard box used for trash in prep area.
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06/09/2010 | Regular |
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