- Duties of the Person in Charge (46.102)
City certificate posted but the food certified person not present at the time of the inspection. This establishment was currently closed for a family party.
- Identification of Content on Food Storage Containers (46.282)
Identification of Content on Food Storage Containers Working containers holding food or food ingredients (such as cooking oils, flour, herbs, potato flakes, salt, spices and sugar) that are removed from their original packages for use in the food facility shall be identified with the common name of the food they contain. However, containers holding food that can be readily and unmistakably recognized (such as dry pasta) need not be identified.
- Wiping Cloths Use Limitations (46.304)
Moist wiping cloths observed lying on the work table and not stored in sanitizing solution.
- Design & Functionality of Temperature Measuring Devices (46.590)
Temperature measuring devices for ensuring proper temperatures of food are not available or readily accessible.
- 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)
Domestic stove (must be removed from the kitchen). Domestic rice cook pots and air drying rack.
- Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
Objective of Cleaning Equipment & Utensils: Grease & Soil Accumulations & Nonfood Contact Surfaces (b) Grease and soil accumulations. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (c) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Several work containers are not clean. Exterior of the food equipment needs cleaning.
- Handling Clean Items (46.775)
Handling Clean Items (a) Kitchenware and tableware. (1) Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed and dispensed so that contamination of food- and lip-contact surfaces is prevented. (2) Knives, forks and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. (3) Except as specified in paragraph (2), single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. (b) Preset tableware. If tableware is preset, it shall be protected from contamination by being wrapped, covered or inverted. Exposed, unused settings shall be either removed when a consumer is seated, or cleaned and sanitized before further use if the settings are not removed when a consumer is seated. Numerous utensils exposed on the customers table and not removed from the table before the customer is seated.
- Backflow Prevention Device when Required, Backflow Prevention Device on Carbonator (46.823(d)(e))
Mop sink not observed.
- Requirement & Designation of Dressing Areas & Storage Areas (46.945)
b) Storage of employees’ clothing and possessions. Lockers or other suitable facilities shall be provided for the orderly storage of employees’ clothing and other possessions. Employees food stored in the refrigerator in kitchen.
- Drying Mops (46.981(f))
Mop and broom rack not observed.
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11/28/2010 | Regular |
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