- Duties of the Person in Charge (46.102)
Certified individual is not present.
- Hair Restraints (46.152)
Food employees observed not wearing or wearing ineffective hair restraints, such as nets, hats, or beard restraints.
- Wiping Cloths Use Limitations (46.304)
Moist wiping cloths observed lying on equipment and not stored in sanitizing solution.
- 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. Pizza on display is at 110 degrees F.
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
Sinks, refrigerator and shelves are not clean.
- Storing Clean Items (46.774)
Forks are stored in a manner that hand contact cannot be avoided with the mouth / lip surface of the utensil.
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
A garbage disposal is installed on the small, wall-mounted handwash sink.
- Toilet Rooms Enclosed & Self-Closing Doors (46.922(d))
Toilet room door is not self-closing.
- Mechanical Ventilation as Needed (46.944)
Toilet room lacks ventilation.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
Floor is not clean. Floor tiles are cracked.
- Controlling Pests, Removing Dead or Trapped Birds, Insects, Rodents and Pests (46.981(k)(l))
Live flies are present.
|
07/28/2010 | Regular |
- Duties of the Person in Charge (46.102)
Certified licensee is not monitoring food temperatures, hand washing, and sanitization.
- Pesticides (46.1026)
Can of ant&roach spray is on cutting board with pizza pans on warewashing sink.
- Hair Restraints (46.152)
Food employees observed not wearing or wearing ineffective hair restraints, such as nets, hats, or beard restraints.
- Wiping Cloths Use Limitations (46.304)
Moist wiping cloths observed lying on food contact surface and equipment and not stored in sanitizing solution.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Cheese is at 62 degrees F. Raw chicken is at 44 degrees F.
- 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. Pizza on display is at 90 degrees F.
- Drainboards (46.613)
No drain board or adequate storage shelving to allow for storage of soiled and / or clean items before and after cleaning at the warewash sink.
- Food Temperature Measuring Devices Provided (46.632)
Temperature measuring devices for ensuring proper temperatures of food are not available or readily accessible.
- Equipment in Good Repair & Proper Adjustment (46.671)
Re-used tubs and freezer are not certified. Freezer door is bent and not sealing.
- Chemical Sanitization for Mechanical or Manual Warewashing Equipment (46.674(d))
Sanitizer solution concenration measuring device is not provided.
- Light Bulb Protective Shielding (46.922(a))
Lights are not shielded from breakage.
- Toilet Rooms Enclosed & Self-Closing Doors (46.922(d))
Toilet room door is not self-closing.
|
06/01/2010 | Follow-up |
- Duties of the Person in Charge (46.102)
Observed unauthorized persons in kitchen.
- Duties of the Person in Charge (46.102)
Certified licensee is not monitoring food temperatures, hand washing, and sanitization.
- Eating, Drinking or Using Tobacco (46.151(a))
Unauthorized person observed eating in the kitchen.
- Hair Restraints (46.152)
Food employees observed not wearing or wearing ineffective hair restraints, such as nets, hats, or beard restraints.
- Preventing Contamination from Food Employees' Hands (46.261)
Food employees are observed touching ready to eat food with bare hands.
- Wiping Cloths Use Limitations (46.304)
Moist wiping cloths observed lying on food contact urface and equipment and not stored in sanitizing solution.
- Food Storage Requirements & Prohibited Areas (46.321)
Food is not stored at least 6 inches above the floor.
- Hot Holding Potentially Hazardous Foods (46.385(a)(1))
Cheese sauce is at 83 degrees F.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Cheese is at 52 degrees F.
- 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(pizza, cheese sauce) without written procedures or documentation to verify disposition of food.
- Food Temperature Measuring Devices Provided (46.632)
Temperature measuring devices for ensuring proper temperatures of food are not available or readily accessible.
- Equipment in Good Repair & Proper Adjustment (46.671)
Re-used tubs are not certified. Freezer door is bent and not sealing.
- Chemical Sanitization for Mechanical or Manual Warewashing Equipment (46.674(d))
Sanitizer solution concenration measuring method is not provided.
- Storage of Soiled Linens & Methods of Laundering (46.752)
Soiled linens are not contained.
- Toilet Rooms Enclosed & Self-Closing Doors (46.922(d))
Toilet room door is not self-closing.
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04/30/2010 | Regular |
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