- Duties of the Person in Charge (46.102)
The Person in Charge did not demonstrate adequate knowledge of the PA Food Code. -PIC did not demonstrate proper sanitizing procedure
- Chemical Use Criteria (46.1024)
Sanitizers. Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 21 CFR 178.1010 (relating to sanitizing solutions). -Non-EPA sanitizer observed
- Food Storage Requirements & Prohibited Areas (46.321)
Food shall be protected from contamination by storing as follows: (1) In a clean, dry location. (2) Where it is not exposed to splash, dust or other contamination. (3) At least 15 cm (6 inches) above the floor. ~Cases of water observed directly on floor. Box of packaged lettuce observed directly on the floor. ~Provide splash guard at hand wash next to steam table.
- Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
Food facility lacks sanitizer test strips to monitor sanitizer concentration. Provide and utilize.
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
Food equipment in need of cleaning -old mouse feces observed on shelving where snacks are stored -freezer to remove food debris
- Sanitization Requirements, Frequency and Methods (46.731)
(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. ***PIC did not demonstrate proper sanitizing method. Sanatarian demonstrated proper procedure.***
- Backflow Prevention Device when Required, Backflow Prevention Device on Carbonator (46.823(d)(e))
Backflow prevention device not observed at main water meter.
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11/14/2010 | Regular |
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