- Hair Restraints (46.152)
* Food employees observed not wearing or wearing ineffective hair restraints, such as nets, hats, or beard restraints.
- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
* Uncovered food items are observed in the walk-in refrigeration unit. * The establishment has a large amount of uncovered meals on plates with flies crawling on the uncovered fod items, during time of inspection.
- 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 wiping cloth stored in sanitizer solution was observed in the kitchen area.
- Hot Holding Potentially Hazardous Foods (46.385(a)(1))
46.385(a)(1) - Potentially Hazardous Foods: Hot Holding (a) General. Except during preparation, cooking or cooling, or when time is used as the public health control as specified in subsection (c), potentially hazardous food shall be maintained at one of the following temperatures, as applicable: (1) At 58°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in § 46.361(b) (relating to cooking raw animal-derived foods) or reheated as specified in § 46.365(b)(5) (relating to reheating food) may be held at a temperature of 54°C (130°F) or above. * Shrimp roll was held at 73 degrees F, sweet& sour pork was held at 77 degrees F, ty roll with rice flour was held at 71 degrees F, seasoned ball with yellow bean was held at 77 degrees F, fried dumpling with pork was held at 77 degrees F, fried squid was held at 73 degrees F, spring roll with pork was held at 78 degrees, chicken feet was held at 102 degrees F, rice & pork was held at 82 degrees F and pork bun was held at 72 degrees F rather than 135 degrees F or above as required. (All listed food items was discarded during time of inspection.)
- Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
* Food facility lacks sanitizer test strips to monitor sanitizer concentration.
- 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 0 ppm, and not 50-100 ppm as required.
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
* Upper and lower shelves in the kitchen area are not clean.
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
* Soap was not available at the handwash sink in the kitchen area and in the serving area. * No sign or poster posted at the handwash sink in the kitchen area and in the serving area to remind food employees to wash their hands. * Paper towel dispensor empty at the handwash sink in the kitchen area and in the serving area.
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09/04/2010 | Regular |
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