Duties of the Person in Charge (46.102)
Food safety certified person lacking at time of inspection. ESTABLISHMENT MUST CLOSE UNTIL FOOD SAFETY CERTIFIED EMPLOYEE IS PRESENT.
Duty to Report Disease or Medical Condition (46.111)
Food facility Person in Charge was unable to identify the illnesses/viruses that are deemed reportable by the PA Food Code.
Hot Holding Potentially Hazardous Foods (46.385(a)(1))
Curry chicken and oxtails were held at 116 & 127 degrees F rather than 135 degrees F or above as required. Managemant removed food item from hot holding unit and reheated on oven to proper temp before tranferring item back to hot holding unit.
Ventilation Hood System Drip Prevention (46.581)
Ansul system designed with horizontal piping.
Food Temperature Measuring Devices Provided (46.632)
Provide an internal food monitoring thermometer.
Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
Food facility lacks sanitizer test strips to monitor sanitizer concentration.
Equipment in Good Repair & Proper Adjustment (46.671)
Repair faucet neck at prep sink in basement. Non-NSF domestic freezer at front counter.
Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
Clean shelving in basement.
Disposal of Sewage and Non-sewage Liquid Waste (46.863)
Provide proof (contact) of an approved oil recycling company. Used oil being restored in original container and then picked up by the company.
Community or Individual Facility for Disposal of Refuse & Recyclables (46.886)
Grindable food waste observed in trash can in prep area.
Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
Clean floors where needed.
Toilet Room Cleaning, and Doors Closed (46.981(b)(i))
Clean floor in toilet room.
Controlling Pests, Removing Dead or Trapped Birds, Insects, Rodents and Pests (46.981(k)(l))
Mouse feces observed in establishment at time of inspection on floors and shelving.
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