- Duties of the Person in Charge (46.102)
The Person in Charge (Dao Feng Yang- Serv-safe exp 11/2012)did not demonstrate adequate knowledge of the PA Food Code.
- Pesticides (46.1026)
46.1026 - Pesticides Restricted use pesticides specified in § 46.1022(d) (relating to poisonous or toxic substances: limitations on presence and use) shall meet the requirements of a restricted use pesticide as specified in § 128.2 (relating to definitions). This section requires restricted use pesticides be one of the following: (1) Classified for restricted use under section 3(d) of the Federal Insecticide, Fungicide and Rodenticide Act of 1947 (7 U.S.C.A. § 136a(d)). (2) A pesticide designated by the Secretary for restricted use under section 7(b)(6) of the Pennsylvania Pesticide Control Act of 1973 (3 P. S. § 111.27(b)(6)). (b) Rodent bait stations. Rodent bait shall be contained in a covered, tamper-resistant bait station. (c) Tracking powders: pesticides and nontoxics. A tracking powder pesticide may not be used in a food facility. A nontoxic tracking powder (such as talcum or flour) may be used in a food facility if it will not contaminate food, equipment, utensils, linens and single-service and single-use articles. * Observed insecticides or rodenticides (can of RAID & a uncontained block of rodenticide) not labeled by the manufacturer for food facility usage, in the restroom and retail area.
- Identification of Content on Food Storage Containers (46.282)
* Working bulk food ingredient storage containers are not labeled with the common name of the food.
- Wiping Cloths Use Limitations (46.304)
46.304 - Wiping Cloths: Use Limitations (a) Cloths used for wiping food spills. Cloths that are used for wiping food spills shall be used for no other purpose. (b) Wet and dry wiping cloths. Cloths used for wiping food spills shall be one of the following: (1) Dry and used for wiping food spills from tableware and carry-out containers. (2) Wet and cleaned as specified in § 46.751(b)(4) (relating to requirement and frequency of laundering), stored in a chemical sanitizer at a concentration specified in § 46.674(a) (relating to warewashing equipment: mechanical or manual), and used for wiping spills from food-contact and nonfood-contact surfaces of equipment. (c) Wiping cloths used with raw animal-derived foods. Dry or wet cloths that are used with raw animal-derived foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal-derived foods shall be kept in a separate sanitizing solution. (d) General cleanliness. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil. * No container with sanitizer was observed in the food prep area. (Corrected on Site) * Moist wiping cloths are improperly stored on food contact surfaces at several locates in the food prep area.
- Food Storage Requirements & Prohibited Areas (46.321)
* Boxes and containersof food is not stored at least 6 inches above the floor in the front food prep area and in the walk-in refrigerator unit.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
* Sliced tomatos and mayo was held at 51 degrees F rather than 41 degrees F or below as required.
- Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
* Potentially hazardous ready to eat food (fruit salad, cold salad and deli meat), prepared in the food facility and held for more than 48 hours, located in the refrigeration units, was not date marked.
- Hot Water Sanitization Temperature, & Chemical Sanitizing Using Detergent-Sanitizers in Manual Warewashing (46.676(d)(e))
The quarternary ammonia concentration in the sanitizing solution of the 3-bay warewash sink was less than 100 ppm, rather than 200 ppm as stated on the manufacturer's use directions.
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
* Lower shelves in the front food prep area is not clean. * Interior of cappuccino dispenser and storag containers is not clean. * Interior of coffee station is not clean, where it is needed.
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
* Paper towel dispensor empty at the handwash sink in the front food prep area. * Employee in food prep area did not wash hands prior to placing gloves on hand. (Corrected on Site)
- Operation & Maintenance of Storage Areas, Redeeming Machines, Waste Receptacles & Waste Handling Units (46.884)
* Uncovered trash container observed in the food prep area and other locations.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
* Floor is not clean under the food equipments.
- Using Dressing Rooms & Lockers (46.981(j))
Employee jacket is stored on shelf with food items in the rear storage area.
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10/20/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Cafe Old Nelson, 1435 Arch St, Philadelphia, PA »