- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
**Uncovered food items observed in both refrigeration units.
- Wiping Cloths Use Limitations (46.304)
**Moist wiping cloths observed lying on table in rear and on front counter
- Food Storage Requirements & Prohibited Areas (46.321)
**Food(onions)and beverages are not stored at least 6 inches above the floor. -Elevate items where needed.
- Hot Holding Potentially Hazardous Foods (46.385(a)(1))
**Several hot food items were held at 111-124 degrees F rather than 135 degrees F or above as required. -Employee adjusted temperature.
- Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
**Facility lacks sanitizer test strips to monitor sanitizer concentration.
- Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
46.711(b)(c) - Objective of Cleaning Equipment & Utensils: Grease & Soil Accumulations & Nonfood Contact Surfaces (b) Grease and soil accumulations. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. **Grill and stove observed with heavy amounts of cooking oil.
- Sanitization Requirements, Frequency and Methods (46.731)
46.731 - Sanitization: Requirement, Frequency and Methods (a) Requirement. Equipment food-contact surfaces and utensils shall be sanitized in accordance with this section. (b) Frequency. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (c) Methods: hot water and chemical. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized by the following methods, based upon the type of operation: (1) In hot water manual operations: by immersion for at least 30 seconds and as specified in § 46.676(d) (relating to manual warewashing equipment). (2) In hot water mechanical operations: by being cycled through equipment that is set up as specified in § 46.675(a), (d) and (e) (relating to mechanical warewashing equipment) and achieving a utensil surface temperature of 71°C (160°F) as measured by an irreversible registering temperature indicator. (3) In chemical manual or mechanical operations: including the application of sanitizing chemicals by immersion, manual swabbing, brushing or pressure spraying methods, using a solution as specified in § 46.674(d) (relating to warewashing equipment: mechanical or manual) for the following exposure time, as applicable: (i) Except as specified in subparagraph (ii), an exposure time of at least 10 seconds for a chlorine solution specified in § 46.674(d)(1). (ii) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L (ppm) that has a pH of 10 or less and a temperature of at least 38°C (100°F) or a pH of 8 or less and a temperature of at least 24°C (75°F). (iii) An exposure time of at least 30 seconds for other chemical sanitizing solutions. (iv) An exposure time used in relationship with a combination of temperature, concentration and pH that, when evaluated for efficacy, yields sanitization. **Facility lacks sanitizer
- Operation & Maintenance of Storage Areas, Redeeming Machines, Waste Receptacles & Waste Handling Units (46.884)
**Provide lids for trashcans in kitchen/prep area.
- Cleaning Ventilation Systems (46.981(d))
**Hood filters have an accumulation of static dust and grease.
- Controlling Pests, Removing Dead or Trapped Birds, Insects, Rodents and Pests (46.981(k)(l))
**Dead roaches observed on shelf under front hot hold unit. **Mouse droppings observed on front window ledge, in restroom, in dining area, and on floor perimeters in kitchen/prep area.
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10/08/2010 | Regular |
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