- Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
--Potentially hazardous chicken repackaged by the food facility and placed in the freezer chest, is not being datemarked with the re-wrapping date to ensure first in , first out procedures. Mr. Venezia will start to date label each container to ensure proper FIFO procedures.
- Preventing Contamination from Food Employees' Hands (46.261)
--Take-out paper soda cups were found in use to handle sugar and salt. Only scoops with handles may be used to handle foods, in order to minimize hand contact with the food. REMOVE ALL TAKE-OUT BOWLS, OTHER BOWLS, AND “HOME-MADE” SCOOPS FROM FOOD CONTAINERS TODAY AND USE ONLY DEPT-APPROVED SCOOPS WITH HANDLES.
- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
--Raw chicken was stored above ready to eat bottles of pickles, peppers, and sauces in the walk in cooler. All raw chicken must be stored on the lowest shelf in the walk in cooler in order to prevent potential cross contamination. Refer to the provided CCHD proper sold hold storage chart.
- Chemical Sanitization for Mechanical or Manual Warewashing Equipment (46.674(d))
--The facility was currently only washing and rinsing the pizza pans and utensils. A sanitizing solution is not being used. Mr Venezia was instructed to utilize the 3rd compartment sink immediately for a sanitizing solution and submerge all washware in the solution for a minimum of 10 seconds. Then let all equipment air dry. Mr. Venezia set up the sanitizing solution with chlorine with a residual of roughly 50 ppm. Maintain between 50 - 100 ppm residual for the santiizing solution.
- Equipment in Good Repair & Proper Adjustment (46.671)
--The two large cylindrical containers of sugar and salt have cracked lids and need to be replaced.
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
--Non-food contact surfaces not cleaned at a frequency to preclude accumulation crumb, dust, debris, and splash. 1- Clean and sanitize the shelving unit above the three bay sink.
- Sanitization of equipment and utensils (46.731)
--Equipment food contact surfaces and utensils are not being immersed for a minimum of 10 seconds in the chlorine sanitizing compartment of the manual warewashing sink.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
--4" diameter hole observed in the ceiling above the soda machine. Install a face plate in order to eliminate the hole and deem all surfaces smooth, easily cleanable, and non absorbent.
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09/09/2014 | Regular |
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