- Designation of Person in Charge (46.101)
- The certified must be present at the establishment times at all times of operation - Must obtain the City of Philadelphia Food Safety Certificate
- Receiving Temperature of Food (46.241)
All foods not received at proper temperature, refrigerated below 41 degrees F from commissary, provide time-temp sheets from commissary
- Preventing Contamination from Food Employees' Hands (46.261)
A food employee was observed touching ready to eat food with his bare hands. - Observed employee not wearing gloves while preping food
- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
- Uncovered food in walk-in box and 2nd floor storage area - Food on floor in walk-in box and 2nd floor storage area
- Wiping Cloths Use Limitations (46.304)
Moist wiping cloths observed lying on prep table and not stored in sanitizing solution in between usage to prevent the growth of bacteria
- Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
Cold prep food, potentially hazardous ready to eat food, prepared in the food facility and held for more than 48 hours, located in the walk-in box, was not date marked.
- Consumer Advisory for Raw or Undercooked Animal-Derived Food (46.423)
Beef, foods are served raw or undercooked to the customer's request
- Materials in Multiuse Utensils & Food-Contact Surfaces (46.521)
Clean and sanitize to remove excessive dirt and debris from interior and exterior of all food equipment (walk-in box, cold prep unit, bar reach-in refrigerator, etc.)
- Availability, Capacity & Pressure of Water (46.805)
No hot water present at handwashing sink on 2nd floor small bar area
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
Clean and sanitize to remove excessive dirt, food debris, and dust from floor and floor perimeters throughout establishment
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04/26/2010 | Follow-up |
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Several potentially hazardous food items were measured in excess of 50° F. Time/ temperature logs are maintained for these items and they were transferred to another unit.
- Cooling, Heating, & Holding Capacities (46.611)
The grill prep refrigerator was measured at 59° F. This unit can not be used to store potentially hazardous food until it is able to maintain a temperature below 41° F.
- Food Temperature Measuring Devices Provided (46.632)
Thermometers must be provided for all refrigerators and freezers.
- Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
Food facility lacks sanitizer test strips to monitor sanitizer concentration.
- Cleanability of Floors, Walls, & Ceilings (46.921)
Ceiling tiles are missing in the second floor beverage storage room.
- Light Bulb Protective Shielding (46.922(a))
Shields are not provided for a light in the walk-in refrigerator and a set of ceiling lights in the kitchen.
- Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
Soap, paper towels, and a hand washing reminder sign must be posted at all hand sinks.
- Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
A waste receptacle must be provided at each hand sink for the disposal of paper towels.
- Controlling Pests, Removing Dead or Trapped Birds, Insects, Rodents and Pests (46.981(k)(l))
A mouse was seen running through the kitchen. Several mouse droppings were observed along floor perimeters in the kitchen, beer storage room and in cabinets.
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03/11/2010 | Regular |
Restaurant representatives - add corrected or new information about Harvest City, 200 S 40th St, Philadelphia, PA »