- Food Shall Be Safe, Unadulterated & Honestly Presented (46.201)
**Cooking oil in left fryer needs to be changed/cleaned.
- In-Use Utensils & Between Use Storage (46.302)
**During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container, unless the food is non-potentially hazardous and within containers or equipment that can be closed, such as bins of sugar, flour or cinnamon—in which case the food preparation and dispensing utensils shall be stored with their handles above the top of the food within the containers. -Utensils in sugar and rice were not stored so handles were not in the food contents. **Utensils must be stored to protect against contamination. -Knives observed laying on the counter while not in use.
- Labeling (46.422)
**Label all bulk food containers with the proper identification of food item last container and dish detergent.
- Equipment in Good Repair & Proper Adjustment (46.671)
**Domestic equipment observed in the food prep area
- 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. **The facility lacks sanitizer.
- Operation & Maintenance of Storage Areas, Redeeming Machines, Waste Receptacles & Waste Handling Units (46.884)
**Provide a dumpster in rear of facility. -Owners are presently hauling their own trash to a dump cite. -Debris observed on ground.
- Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
**Employee handwashing sink lacks soap.
- Cleaning Ventilation Systems (46.981(d))
**Mechanical ventilation system observed with build up of grease and dust. -Clean hood ventilation system.
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09/13/2010 | Regular |
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