- Duty of Food Employees to Wash (46.132)
A food employee was observed washing their hands at the prep sink rather than the designated handwash sink. All handwashing must be done at designated sink.
- Food Sources (46.211)
46.211 - Food Sources Food shall be obtained from sources that comply with the Food Act, the Public Eating and Drinking Places Law and this chapter. Records of food sources shall be maintained and made available for review upon request by the Department. Food facility Person in Charge not able to provide documentation that * foods are from an approved source. Sanitarian observed a large volume of ribs in the rear prep area which owner states "were purve by Jack McDaniel, who cooks the ribs at 220 degrees'transports it at 150 degrees, upon arrival at Jack's firehouse food is bagged then placed in walk in box.
- Shellstock Identification (46.247)
Shellstock located in the walk in area did not have identification tags attached to the container.
- In-Use Utensils & Between Use Storage (46.302)
-Scoopers used for ice improperly stored on alcohol in bar area.
- Wiping Cloths Use Limitations (46.304)
Moist wiping cloths observed lying on cutting board and not stored in sanitizing solution.
- Food Storage Requirements & Prohibited Areas (46.321)
Food and food items are not stored at least 6 inches above the floor. -Observed beverages and food containers on the floor in basement and walk in units.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Beef in reach in refrigeration unit food was held at 56 degrees F rather than 41 degrees F or below as required. Management instructed to initiate immediate corrective action.
- Time as a Public Health Control for Potentially Hazardous Foods (46.385(c))
Time in lieu of temperature being used in the food facility to control ready to eat potentially hazardous foods without written procedures or documentation to verify disposition of food. -Sanitarian observed cases of ribs in prep area that were recorded at 60 degrees, which owner states food was delivered an hour prior to inspectionOwner states that food was cooked at 220 degrees and delivered at 150 degrees.
- Materials in Multiuse Utensils & Food-Contact Surfaces (46.521)
Non ANSI/ NSF storage containers observed.
- Cleanability of Ventilation Hood System Filters & Grease Extracting Equipment (46.544(e))
Hood filters have an accumulation of static dust and grease.
- Accuracy of Temperature Measuring Devices for Food (46.561)
46.561 - Accuracy of Temperature Measuring Devices for Food (a) Accuracy range for Celsius-scaled or Celsius/Fahrenheit-scaled devices. Food temperature measuring devices that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (b) Accuracy for Fahrenheit-scaled devices. Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. -Provide new thermometers in cold holding units where lacking.
- Cooling, Heating, & Holding Capacities (46.611)
46.611 - Cooling, Heating, & Holding Capacities Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified in Subchapter C (relating to food). -Sanitarian observed ribs in prep area at 60 degrees which owner states was 150 degrees an hour prior to inspection time.
- Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
-Sanitarian observed large accumulation of grease and dust particles on outside of fryer in prep area
- Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
The handwash sink in the prep area was blocked by large bins of ribs and not accesible at all times for employee use.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
Clean all floor perimeters to remove food and dirt debris. Observed food and dirt debris under food equipment in prep area.
- Controlling Pests, Removing Dead or Trapped Birds, Insects, Rodents and Pests (46.981(k)(l))
Visible physical evidence of insect activity observed in the prep, basement and front dining area. Management instructed to initiate immediate corrective action. Flies.
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10/21/2010 | Regular |
- 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.
- In-Use Utensils & Between Use Storage (46.302)
Food dispensing utensil in the basement observed incorrectly stored, scoopers needed for ice in basement. Currently, using tin containers which are stored directly on top of dusty ice machine at top. Management instructed to initiate immediate corrective action.
- Food Storage Requirements & Prohibited Areas (46.321)
Food and food items are not stored at least 6 inches above the floor. -Observed barbeque sauce on floor in basement..
- Objective of Cleaning Food Contact Surfaces & Utensils (46.711(a))
Mouse droppings observed on food contact surfaces: Shelving where glassware and bulk containers are stored. -PIC initiated immediate corrective action.
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
Food equipment in need of cleaning: shelving where glassware is stored/bulk containers and basement shelving where canned foods are stored to remove mouse feces to protect food contact surfaces and food from contamination. -Interior of ice maker in need of cleaning to remove minor debris.
- Storing Clean Items (46.774)
46.774 - Storing Clean Items: Single-Service & Single-Use Articles (a) General requirement for equipment, utensils, linens and single-service and single-use articles. Except as specified in subsection (d), cleaned equipment and utensils, laundered linens and single-service and single-use articles shall be stored as follows: (1) In a clean, dry location. (2) Where they are not exposed to splash, dust or other contamination. (3) At least 15 cm (6 inches) above the floor. (b) Additional storage requirements for equipment and utensils. Clean equipment and utensils shall be stored as specified in subsection (a) and shall be stored covered or inverted, and in a self-draining position that allows air drying. (c) Additional storage requirements for single-service and single-use articles. Single-service and single-use articles shall be stored as specified in subsection (a) and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (d) Items in closed packages. Items that are kept in closed packages may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks and skids that are designed as specified in § 46.595 (relating to case lot handling equipment: moveability). (e) Prohibited storage locations. Except as specified in subsection (f), cleaned and sanitized equipment, utensils, laundered linens and single-service and single-use articles may not be stored in any of the following locations: (1) A locker room. (2) A toilet room. (3) A garbage room. (4) A mechanical room. (5) Under a sewer line that is not shielded to intercept potential drips. (6) Under a leaking water line—including a leaking automatic fire sprinkler head—or under a line on which water has condensed. (7) Under an open stairwell. (8) Under another source of contamination. (f) Limited exception for a locker room. Laundered linens and single-service and single-use articles that are packaged or in a facility such as a cabinet may be stored in a locker room. -Store all plates and puts face down to protect from contamination. Observed plates/ puts stored incorrectly.
- Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
No sign or poster posted at the handwash sink in the lower restroom and kitchen area to remind food employees to wash their hands.
- Mechanical Ventilation as Needed (46.944)
46.944 - Mechanical Ventilation as Needed If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes in a food facility, mechanical ventilation of sufficient capacity shall be provided. -NO ventilation in ladies room 1st floor.
- Controlling Pests, Removing Dead or Trapped Birds, Insects, Rodents and Pests (46.981(k)(l))
Visible physical evidence of rodent activity observed in food prep and basement area. -Mouse feces observed on shelving and along floor perimeters, including upstairs dining area. PIC initiated immediate corrective action. -PIC stated that there is a Pest Control Operator that services establishment. Documentation available upon request.
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05/25/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Jack's Firehouse, 2130 Fairmount Ave, Philadelphia, PA »