Duties of the Person in Charge (46.102)
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 individual is not present at the time of inspection.
Duty to Report Disease or Medical Condition (46.111)
Food faciliy does not have a Health Awareness Reporting Procedure for food employees.
Materials in Multiuse Utensils & Food-Contact Surfaces (46.521)
Sanitarian observed non ANSI/NSF food equipment: microwave, domestic like kitchen countertops, crock pots (2).
Food Temperature Measuring Devices Provided (46.632)
Temperature measuring devices for ensuring proper temperatures of equipment are not available or in cold holding equipment.
Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
Food facility lacks sanitizer test strips to monitor sanitizer concentration.
Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
Sanitize all tables before and after children eat and use. Observed food debris on table after use
Drying Mops (46.981(f))
Utilize mop/broom racks. Mops/brooms must be properly stored to prevent rodent/insect harborage.
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