- Duty to Report Disease or Medical Condition (46.111)
Food faciliy does not have a Health Awareness Reporting Procedure for food employees.
- Duty of Food Employees to Wash (46.132)
Food employee observed washing hands with water only, no soap available.
- Preventing Contamination from Food Employees' Hands (46.261)
A food employee was observed touching ready to eat food with his bare hands (i.e. employee butters toast with bare hands).
- In-Use Utensils & Between Use Storage (46.302)
Knives and / or cleavers stored between table edges which are not easily cleaned and sanitized (i.e. between wall and drying rack)
- Food Storage Requirements & Prohibited Areas (46.321)
Food is not stored at least 6 inches above the floor (i.e. potatoes in pot in food prep area
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Shellfish, milk, eggs held at 68.6 degrees F, rather than 45 degrees F or below as required.
- Consumer Advisory for Raw or Undercooked Animal-Derived Food (46.423)
Eggs are served undercooked to the customer's request
- Materials for Surfaces that are Nonfood-Contact Surfaces (46.522)
Surfaces of equipment that are nonfood-contact surfaces, but are exposed to splash, spillage or other food soiling or that require frequent cleaning, shall be constructed of a corrosion-resistant, nonabsorbent and smooth material (i.e. Customer counter and seating, tiles areas that are cracked & damaged).
- Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
Food facility lacks sanitizer test strips to monitor sanitizer concentration.
- Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (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. (c) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris.
- Frequency of Cleaning Equipment Food Contact Surfaces and Utensils (46.712)
Egg scrambling bowl is only changed or washed/sanitized once per day. Establishment is open eight hours. Frequency of cleaning/sanitizing utensils/equipment in contact with potentially hazardous food should be at least every four hours.
- Drying Clean Equipment & Utensils (46.771)
Clean equipment is placed on dirty drying rack (accumulated static grease & rust)
- Materials, Design, Construction & Installation of Storage Areas & Waste Receptacles (46.881)
Provide trash cans with lids throughout establishment.
- Cleanability of Floors, Walls, & Ceilings (46.921)
Clean floor, walls, and ceiling. Severe debris accumulation present, the floors, floor coverings, walls, wall coverings and ceilings of a food facility shall be designed, constructed and installed so they are smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons (which still should be maintained clean).
- 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))
Visible physical evidence of rodent / insect activity observed in the food prep area. Mouse droppings and flies were observed during time of inspection.
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11/09/2010 | Regular |
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