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Restaurant name: Mike's Steaks
Type: Food
Address: 1701 JFK BLVD FL, Philadelphia, PA 19103
Phone: 215-246-0277
Total inspections: 2
Last inspection: 05/27/2010
Last inspection violation count: 4
Inspection findings | Inspection Date | Type |
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- Separation of Poisonous or Toxic Materials from Food during Storage and Display for Retail Sale (46.1041)
46.1041 - Storage & Display: Separation of Poisonous or Toxic Materials from Food Poisonous or toxic materials shall be stored and displayed for retail sale so they cannot contaminate food, equipment, utensils, linens and single-service and single-use articles by one or both of the following: (1) Separating the poisonous or toxic materials by spacing or partitioning. (2) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens and single-service or single-use articles. * Chemicals were stored above or on the same shelf with food, equipment, and/or single service articles on the lower shelves in the rear and food prep area.
- Hair Restraints (46.152)
46.152 - Hair Restraints (a) General requirement. Employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints and clothing that covers body hair, that are effectively designed and worn to keep their hair from contacting exposed food
- Single-Use Gloves for Only One Task (46.305(a))
46.305 - Gloves: Use Limitations (a) Single-use gloves. Single-use gloves shall be used for only one task (such as working with ready-to-eat food or with raw animal-derived food), used for no other purpose and discarded when damaged or soiled, or when interruptions occur in the operation. (b) Slash-resistant gloves: general. Except as specified in subsection (c), slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with food that is subsequently cooked as specified in § § 46.361—46.366 (relating to destruction of organisms of public health concern), such as frozen food or a primal cut of meat. (c) Slash-resistant gloves: exception. Slash-resistant gloves may be used with ready-to-eat food that will not be subsequently cooked if the slash-resistant gloves have a smooth, durable and nonabsorbent outer surface
- Food Storage Requirements & Prohibited Areas (46.321)
* Cases of beverages, containers of cooking oil and several containers of frozen food items is not stored at least 6 inches above the floor.
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05/27/2010 | Follow-up |
- Designation of Person in Charge (46.101)
* Certified individual do not have certification from Dept. of Public Health, during time of inspection.
- Separation of Poisonous or Toxic Materials from Food during Storage and Display for Retail Sale (46.1041)
* Chemicals were stored above or on the same shelf with food, equipment, and/or single service articles in the * area.
- 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)
* Wiping cloths used on the food contact surfaces are not properly stored in the sanitizer solution when not in use.
- Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
46.385(b) - Date Marking of Ready-to-Eat Potentially Hazardous Foods (b) Date marking of ready-to-eat, potentially hazardous food. (1) Except as specified in paragraph (4) or (5), refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food facility for more than 48 hours shall be clearly marked to indicate either of the following: (i) The date by which the food shall be consumed on the premises, sold or discarded. (ii) The date on which the food was prepared. (2) Refrigerated ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked with the date the original container is opened in a food facility. Except as specified in paragraphs (4) and (5), all food repackaged from the original container by the food facility shall be clearly marked to indicate the date by which the food shall be consumed on the premises, sold or discarded, and in no case may this date be beyond the manufacturer’s use-by date. (3) A refrigerated, ready-to-eat, potentially hazardous food that is frequently rewrapped (such as lunchmeat or a roast), or for which date marking is impractical (such as soft serve mix or milk in a dispensing machine), shall be marked as in paragraph (1) or (2), or by an alternative method acceptable to the Department. (4) Paragraphs (1) and (2) do not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer’s request. (5) Paragraph (2) does not apply to the following: (i) Fermented sausages produced in a Federally inspected food processing plant that are not labeled ‘‘keep refrigerated’’ and which retain the original casing on the product. (ii) Shelf stable, dry fermented sausages. (iii) Shelf stable salt-cured products such as prosciutto and parma (ham) produced in a Federally inspected food processing plant that are not labeled ‘‘keep refrigerated’’—provided that when the face is cut, the remaining portion is whole and intact. (6) A refrigerated, ready-to-eat, potentially hazardous food ingredient or a portion of a refrigerated, ready-to-eat, potentially hazardous food is subsequently combined with additional ingredients or portions of food, shall retain the date marking of the earliest-prepared or first-prepared ingredient. * Potentially hazardous ready to eat food, prepared in the food facility and held for more than 48 hours, located in the refrigeration units, was not date marked, where it is needed.
- Equipment in Good Repair & Proper Adjustment (46.671)
* CO2 Tanks are not properly sercured to a fixed unit during storage.
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05/18/2010 | Regular |
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