| No violation noted during this evaluation. | 11/08/2010 | Follow-up |
- Duty to Report Disease or Medical Condition (46.111)
Food faciliy does not have a Health Awareness Reporting Procedure for food employees. Sample copy was provided.
- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
Observed uncovered food item (egg rolls) stored inside walk-in coler.
- In-Use Utensils & Between Use Storage (46.302)
Serving utensils located in storage area stored with food contact surfaces exposed to hand contact when retrieved for service.
- Food Storage Requirements & Prohibited Areas (46.321)
Food is not stored at least 6 inches above the floor and walk-in box inside walk-in cooler and at basement storage area.
- Variance Requirement for Specialized Process Methods (46.401)
Food facility is not following a variance procedure for sushi preparation and it has not been sent to the Health Department. Time-Temperature log is not maintained for sushi fish storage display refrigeration cooler. HACCP plan is not available. Sample copy was provided.
- Equipment in Good Repair & Proper Adjustment (46.671)
Microwave, toaster oven and freezer units are not NSF/ANSI approved equipment. cardboard lining food services observed inside refrigeratoon units. Crates obsrved used for elevation of food articles.
- Availability, Capacity & Pressure of Water (46.805)
Cold water observed not present at front area hand washing sink.
- Cleanability of Floors, Walls, & Ceilings (46.921)
Observed gaps in ceiling above walk-in cooler.
- Outer Openings Protected, Exterior Walls & Roofs Protective Barrier (46.922(e)(f))
Outer opening in the food facility does not protect against the entry of insects, rodents, and other animals. Entrance door observed open.
|
10/22/2010 | Follow-up |
- Duty to Report Disease or Medical Condition (46.111)
Food faciliy does not have a Health Awareness Reporting Procedure for food employees.
- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
Observed uncovered raw/prepared food items (such as egg rolls) stored inside prep/storage area refrigeration units.
- Washing Raw Fruits & Vegetables (46.285)
Raw fruits and vegetables used as ingredients in a cooked or ready to eat food were not washed to remove soil or other contaminants prior to use. Prep sink is not available.
- In-Use Utensils & Between Use Storage (46.302)
Knives and / or cleavers stored between table edges which are not easily cleaned and sanitized. Common bowls or food containers observed without handles in direct contact with bulk food ingredients.
- Wiping Cloths Use Limitations (46.304)
Moist wiping cloths observed lying on equipment and not stored in sanitizing solution.
- Food Storage Requirements & Prohibited Areas (46.321)
Food is not stored at least 6 inches above the floor and walk-in box.
- Thawing Potentially Hazardous Food (46.383)
Chicken being thawed using an unapproved method. Food observed thawing at the 3-basin sink.
- Variance Requirement for Specialized Process Methods (46.401)
Food facility is not following a variance procedure for sushi preparation and it has not been sent to the Health Department. Time-Temperature log is not maintained for sushi storage display refrigeration cooler. HACCP plan is not available. Sample copy was provided.
- Consumer Advisory for Raw or Undercooked Animal-Derived Food (46.423)
Foods(uncooked fish for sushi)are served raw or undercooked to the customer's request
- Food Temperature Measuring Devices Provided (46.632)
Temperature measuring devices for ensuring proper temperatures of equipment are not available or readily accessible in all equipment.
- Equipment in Good Repair & Proper Adjustment (46.671)
Microwave, toaster, and freezer units are not NSF/ANSI approved equipment. cardboard lining food services observed inside refrigeratoon units.
- Cleaning Frequency, Cleaning Agents & Clean Solutions for Mechanical or Manual Warewashing Equipment (46.674(a)-(c))
No sanitizer is present at mechanical warewasher.
- Chemical Sanitization for Mechanical or Manual Warewashing Equipment (46.674(d))
Chlorine chemical sanitizer residual detected in the final sanitizer rinse cycle of the low temperature sanitizing dishwasher was under 10 ppm, and not 50-100 ppm as required. Failed strip test. Management ordered to use 3 basin sink for wash/rinse/sanitization of utensils until mechanical warewasher is repaired.
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
Defrost interior of reach-in freezer chests.
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
No prep sink is available. Hand wash/garbage grinder sink is also used for food prep/cleaning activity. A separate prep sink is required.
|
10/01/2010 | Regular |
- Duties of the Person in Charge (46.102)
No Phila. Health Dept. Food Safety Certified person present.
- 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.
- In-Use Utensils & Between Use Storage (46.302)
Knives and / or cleavers stored between table edges which are not easily cleaned and sanitized. Common bowls or food containers observed without handles in direct contact with bulk food ingredients.
- Wiping Cloths Use Limitations (46.304)
Moist wiping cloths observed lying on equipment and not stored in sanitizing solution.
- Food Storage Requirements & Prohibited Areas (46.321)
Food is not stored at least 6 inches above the floor and walk-in box.
- Parasite Destruction: Records, Creation & Retention (46.364(c))
Food facility Person in Charge cannot produce records showing the raw or partially cooked ready to eat fish has been frozen as required in the PA Food Code before service.
- Variance Requirement for Specialized Process Methods (46.401)
Food facility is not following a variance procedure for sushi preparation and it has not been sent to the Health Department.A pH meter is required to measure the conentration of sushi rice.
- Consumer Advisory for Raw or Undercooked Animal-Derived Food (46.423)
Foods(uncooked fish for sushi)are served raw or undercooked to the customer's request
- Food Temperature Measuring Devices Provided (46.632)
Temperature measuring devices for ensuring proper temperatures of equipment are not available or readily accessible in all equipment.
- 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)
No splash guard provided between fryer and gas range. Microwave, toaster, and freezer units are not NSF/ANSI approved equipment.Cardboard MSG drums used for storage of food items, cardboard and foil lining food services.
- Chemical Sanitization for Mechanical or Manual Warewashing Equipment (46.674(d))
The final sanitizer rinse cycle of the low temperature sanitizing dishwasher was not 120 degrees F. as required(only 94 degrees F.).Management ordered to manually wash, rinse, and sanitize dishes and utensils until unit is repaired.
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
No sign or poster posted at the handwash sink in the sushi area to remind food employees to wash their hands.The cold handle of hand sink is defective.
- Controlling Pests, Removing Dead or Trapped Birds, Insects, Rodents and Pests (46.981(k)(l))
Visible physical evidence of rodent activity observed in the kitchen, rear yard, and basement areas.
|
03/09/2010 | Regular |
Restaurant representatives - add corrected or new information about Green House Restaurant, 237 S 10th St, Philadelphia, PA »