- 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. -PIC stated he is registered for the Oct. 18, 2010 Serv Safe course.
- Pesticides (46.1026)
Rodenticide observed open on floor. Rodent bait shall be contained in a covered, tamper-resistant bait station.
- Shellstock - Maintaining Identification (46.250)
Shellstock located in the refrigerated case area did not have identification tags attached to the container.
- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
Employee observed rinsing containers in third compartment while shrimp thawing in second compartment. Water observed splashing into compartment with food.
- 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)
Moist wiping cloths observed lying on prep table and not stored in sanitizing solution.
- Thawing Potentially Hazardous Food (46.383)
Shrimp and crab legs are being thawed using an unapproved method. Food observed thawing in standing water.Frozen food shall be thawed under running water or refrigerated.
- Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
Food facility lacks sanitizer test strips to monitor sanitizer concentration.
- Cutting Surfaces Maintained (46.672)
Cutting boards observed with deep scratches and scoring not allowing for effective cleaning and sanitizing.Replace
- Single-Service & Single-Use Articles Required, Reuse Prohibited (46.692)
Single use utensils are not stored with the handle presented to employee.
- Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
-Clean accumulated grease from exterior sides of fryers. -Clean food debris from under grill.
- Drying Clean Equipment & Utensils (46.771)
Provide a NSF/ANSI approved dry rack above three compartment sink.
- Disposal of Sewage and Non-sewage Liquid Waste (46.863)
Drain line under three compartment sink is leaking into floor. Repair
- Controlling Pests, Removing Dead or Trapped Birds, Insects, Rodents and Pests (46.981(k)(l))
Establishment bras a severe mouse infestation. Mouse droppings old and new observed on various shelving, food prep tables, and along floor perimeters.
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09/14/2010 | Follow-up |
- 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. City of Philadelphia Food Safety Certificate must be posted.
- Pesticides (46.1026)
Rodenticide observed spread along floor perimeters. Rodent bait shall be contained in a covered, tamper-resistant bait station.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
-Deli meats was held at 46-47 degrees F rather than 41 degrees F or below as required.All deli meats were discarded. -Salmon has internal temperature of 50 degrees F.
- Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
Potentially hazardous ready to eat food, prepared in the food facility and held for more than 48 hours, located in the cold holding unit, was not date marked:Seafood Salad, chicken and tuna salad.
- Labeling (46.422)
Food label place cards are not provided for deli meats, cheese, seafood, and chicken in cold holding unit.
- Cooling, Heating, & Holding Capacities (46.611)
Deli cold holding unit has a temperature of 47 degrees F. All cold holding foods must be kept at 41 degrees or below.
- Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
Food facility lacks sanitizer test strips to monitor sanitizer concentration.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
-Clean floor throughout establishment of dirt and mouse droppings. -Remove all non-functional equipment and items that are not essential to the daily operations of the establishment.
- Toilet Room Cleaning, and Doors Closed (46.981(b)(i))
Clean hand sink and toilet in bathroom.
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08/24/2010 | Regular |
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