Girard Mini Market, 2901 W Girard Ave, Philadelphia, PA - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type |
|---|
- Duties of the Person in Charge (46.102)
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. Food Safety certified individual was not present during time of inspection.
- Duty of Food Employees to Wash (46.132)
Employee did not wash his hands prior to putting on gloves. Employee was observed using a hand sanitizer instead of properly washing hands under warm water and soap. Employee took immediate corrective measures.
- Food Shall Be Safe, Unadulterated & Honestly Presented (46.201)
Rotten fruit observed in retail area. Product removed from sale.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Potentially hazardous foods are not maintaining a temperature of 41 degrees or below in top portion of prep unit. Sliced tomatoes have a temperature of 47 degrees F rather than 41 F. Eggs have a temperature of 52 degrees F rather than 41F.
- Design & Functionality of Temperature Measuring Devices (46.590)
Temperature measuring devices for ensuring proper equipment temperatures are not present inside cold prep unit(deli case) and refrigerator containing milk. Provide thermometer for all foods containing potentially hazardous foods.
- Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
Food facility lacks sanitizer test strips to monitor sanitizer concentration.
- Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
Clean storage bins where onions, potatoes, and peanuts are stored.
- Disposal of Sewage and Non-sewage Liquid Waste (46.863)
-Water observed in floor in basement. -Compressor inside prep unit is leaking. Water draining into a pan.
- Storage Areas & Waste Receptacles Available and Sufficient Capacity (46.882(a) & 46.941(f))
Two garbage bags were observed observed outside of dumpster.
|
11/30/2010 | Regular |
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Potentially hazardous foods were observed not maintaing a temperature of 41 degrees F or below. Cheese has a temperature of 52 degrees F in top portion of prep unit. Cheese must be discarded.
- Design & Functionality of Temperature Measuring Devices (46.590)
Temperature measuring devices for ensuring proper temperatures of equipment are not available or readily accessible in refrigerated equipment: Refrigerated where milk is located
- Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
Food facility lacks sanitizer test strips to monitor sanitizer concentration.
- Chemical Sanitization for Mechanical or Manual Warewashing Equipment (46.674(d))
PIC could not properly demonstrate how to use three compartment sink. The three compartment sink was set up sanitizer-->rinse-->sanitizer. The correct method is wash-->rinse-->sanitize-->air dry. Information on the correct usage of three compartment sink was given to PIC.
- Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
Clean interior of of freezer chest in basement.
- Backflow Prevention Device when Required, Backflow Prevention Device on Carbonator (46.823(d)(e))
Provide backflow prevention device on water meter.
- Disposal of Sewage and Non-sewage Liquid Waste (46.863)
Condensation drain line in refrigerated prep unit is draining into pan.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
Remove items that are not necessary to the operation of the establishment from the basement.
|
10/25/2010 | Regular |
- Duties of the Person in Charge (46.102)
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.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Sliced tomatoes was held at 60 degrees F rather than 41 degrees F or below as required. Shredded lettuce was held at 60 degrees F rather than 41 degrees F or below as required. Cheese was held at 71 degrees F rather than 41 degrees F or below as required. Mayo was held at 65 degrees F rather than 41 degrees F or below as required. Cheese was held at 53 degrees F rather than 41 degrees F or below as required. Hot dogs was held at 51 degrees F rather than 41 degrees F or below as required. Variety of deli meats was held at 51-55 degrees F rather than 41 degrees F or below as required. Eggs was held at 62 degrees F rather than 41 degrees F or below as required. All out of temperature foods were discarded.
- Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
Expired baby formula observed on retail shelving. Products removed from sale /use
- Design & Functionality of Temperature Measuring Devices (46.590)
Provide an accurate thermometer in refrigerated prep unit.
- Cooling, Heating, & Holding Capacities (46.611)
Food facility does not have adequate refrigeration equipment / capacity to maintain all refrigerated foods at a temperature of 41 degrees F or below.Refrigerated prep unit has a temperature of 60 degrees F.Deli case has a temp of 51 degrees F. Discontinue use of both units until proper temperature can be maintained.
- Equipment in Good Repair & Proper Adjustment (46.671)
Garbage grinder attached to wall mounted hand wash sink. Properly seal bare wood shelving in rear of establishment.
- Chemical Sanitization for Mechanical or Manual Warewashing Equipment (46.674(d))
Food facility lacks sanitizer test strips to monitor sanitizer concentration. Present PIC could not demonstrate correct-method of how to use three compartment sink. Correct method is: wash, rinse, sanitize, air dry.
- Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
Food equipment in need of cleaning. Remove encrusted food and grease debris from grill and fryer exterior sides . Clean corners of three compartment sink.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
Remove items that are not necessary to the operation of the establishment from the basement.
|
06/21/2010 | Regular |
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