- Designation of Person in Charge (46.101)
46.101 - Designation of Person in Charge The food facility operator shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food facility during all hours of operation. **Food Safety Certified Person not present during time of inspection
- Duty of Food Employees to Wash (46.132)
46.132 - Duty of Food Employees to Wash Food employees shall clean their hands and exposed portions of their arms as specified in § 46.131 (relating to cleanliness of hands and exposed portions of arms) as follows: (1) Immediately before engaging in food preparation activities such as working with exposed food, working with clean equipment and utensils, and working with unwrapped single-service and single-use articles. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling service animals or aquatic animals as specified in § 46.153(b) (relating to animals). (5) Except as specified in § 46.151(a)(2) (relating to food contamination prevention), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before donning gloves for working with food. (10) After engaging in other activities that contaminate the hands. **No hot water supplied to restrooms (male nor female).
- Food Shall Be Safe, Unadulterated & Honestly Presented (46.201)
**Ice observed being stored in 3 bay sink for dispensing.
- Wiping Cloths Use Limitations (46.304)
**Moist wiping cloths observed lying on bar counter and not stored in sanitizing solution.
- Objective of Cleaning Food Contact Surfaces & Utensils (46.711(a))
**Black residue, pink slime observed on the interior of the ice machine bin around dispenser wall. -Ice will be drained and machine cleaned.
- Availability, Capacity & Pressure of Water (46.805)
46.805 - Quantity & Availability of Water : Capacity & Pressure (a) Capacity. (1) The water source and system shall be of sufficient capacity to meet the peak water demands of the food facility. (2) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food facility. (b) Pressure. Water under pressure shall be provided to all fixtures, equipment and nonfood equipment that are required to use water. However, water supplied as specified in § 46.806(b)(1) and (2) (relating to distribution, delivery and retention of water) to a temporary food facility or in response to a temporary interruption of a water supply need not be under pressure. **Hot water is not available in neither restroom.
- Backflow Prevention Device when Required, Backflow Prevention Device on Carbonator (46.823(d)(e))
**A backflow prevention device is needed at the ice machine and at the main water meter.
|
11/17/2010 | Regular |
Restaurant representatives - add corrected or new information about 200 Jj's Lounge, 200 W Duncannon Ave, Philadelphia, PA »