- Design, Construction & Installation of Approved System & Cleanable Fixtures (46.822(a) & 46.862(a))
Inspect and clean the grease trap on a regular basis. Maintain a written record of cleaning dates.
- Plumbing Facilities in Good Repair, Cross Connection Prohibited, Scheduled Inspections, Cleaning Water Reservoirs (46.825(b)-(e))
Plumbing system not maintained in good repair - observed faucet leaking at the sink in the basement.
- Cleanability of Floors, Walls, & Ceilings (46.921)
The floor surface in the food preparation area has several broken and missing floor tiles. Repair or replace, as necessary, to insure that the floor surface is smooth and easily cleanable.
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02/14/2012 | Follow-up |
- Duties of the Person in Charge (46.102)
The Person in Charge did not demonstrate adequate knowledge of the PA Food Code or of food and drink safety as evidenced by incorrect operating procedures. Correct immediately.
- Preventing Contamination from Ice Used as a Coolant (46.286)
Observed ice used as a coolant for various bottles in the bar ice bin, which was also being used as food.
- Wiping Cloths Use Limitations (46.304)
Observed wet wiping cloths in the food preparation area, not being stored in sanitizer solution.
- Consumer Advisory for Raw or Undercooked Animal-Derived Food (46.423)
A written consumer advisory regarding raw or undercooked foods (on the menu, table tent, or placard) is not provided to the consumer.
- Equipment in Good Repair & Proper Adjustment (46.671)
There is an accumulation of liquid material at the bottom of the glass door cooler in the bar area. Clean regularly and repair drain associated with the unit.
- Objective of Cleaning Food Contact Surfaces & Utensils (46.711(a))
The food contact surface of the slicer in the basement dough mixing room, was observed to have food residue and was not clean to sight and touch. Must be washed and sanitized after each use.
- Sanitization Requirements, Frequency and Methods (46.731)
Observed improper sanitizing procedure at 3-compartment sink in bar area. Glassware was not being rinsed after washing and before sanitizing. Correct procedure is WASH-RINSE-SANITIZE. Correct immediately.
- Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
Paper towels were not available at the sink used for hand washing in the food preparation area.
- Cleaning Ventilation Systems (46.981(d))
The exhaust hood and air ducts over the cooking area need to be cleaned, as evidenced by visible dripping grease.
- Cleaning & Storing Maintenance Tools (46.981(e)(m))
Carbon dioxide tanks in the basement are not secured in an upright position and constitute a safety hazard.
- 3 C.S, 6501-6510 (FEC)
A ServSafe Food Employee Certification is displayed, but the individual is no longer employed by the food establishment.
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09/26/2011 | Regular |
- Equipment in Good Repair & Proper Adjustment (46.671)
Non-food contact surfaces of basement walk-in cooler, especially the ceiling, are not smooth and easily cleanable. Repair/replace as necessary.
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07/29/2010 | Opening |
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