- 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. City food safety certificate not present. Employee has a valid training certificate.
- 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)
Serving utensils located in prep 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.
- Food Temperature Measuring Devices Provided (46.632)
Temperature measuring devices for ensuring proper temperatures of food are not available or readily accessible. Provide where needed.
- Equipment in Good Repair & Proper Adjustment (46.671)
Aluminum foil liners observed on food equipment.
- Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
Hood filters observed with heavy grease depositions. Food equiment/storage shelves need general cleaning.
- Drying Clean Equipment & Utensils (46.771)
Air drying rack observed not present.
- Wiping Cloth Air Drying Locations (46.772)
Moist wiping cloths observed lying on faucet handle and not stored in sanitizing solution.
- Backflow Prevention Device when Required, Backflow Prevention Device on Carbonator (46.823(d)(e))
Mop sink observed not present.
- Cleanability of Floors, Walls, & Ceilings (46.921)
Wall, ceiling surface near prep area hood observed not in good repair.
- Lighting Intensity (46.943)
Lights in the dry food storage area are not shielded from breakage. Light inside prep area refrigerator observed burnt out.
- Controlling Pests, Removing Dead or Trapped Birds, Insects, Rodents and Pests (46.981(k)(l))
Visible physical evidence of rodent / insect activity observed in the dry storage area. Observed mouse droppings.
|
09/09/2010 | Regular |
| No violation noted during this evaluation. | 09/03/2010 | Regular |
| No violation noted during this evaluation. | 08/30/2010 | 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. No city food safety certified/servsafe certification employee observed present.
- Duty to Report Disease or Medical Condition (46.111)
Food faciliy does not have a Health Awareness Reporting Procedure for food employees.
- In-Use Utensils & Between Use Storage (46.302)
Serving utensils located in prep 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 inside walk-in refrigerators.
- 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. Purchase records observed not present for clams. Product ordered retained.
- Manual Warewashing Hot Water Sanitization Design Requirements (46.592)
Food facility lacks sanitizer test strips to monitor sanitizer concentration.
- Food Temperature Measuring Devices Provided (46.632)
Temperature measuring devices for ensuring proper temperatures of food are not available or readily accessible. Provide where needed.
- Equipment in Good Repair & Proper Adjustment (46.671)
Crate for elevation of food articles.
- Water Temperature & Pressure when Hot Water is Used for Sanitizing in Mechanical Warewashing (46.675(d)(e))
The food-contact surfaces of equipment and utensils did not reach 160 degrees F during the sanitizing cycle of the high temperature dishwasher as evidenced by the failure of the temperature indicator. Failed strip test. Establishment ordered use 3 basin sink for wsh/rinse/sanitize utensils.
- Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
Observed grease accumulation on prep area hood filter plates.
- Drying Clean Equipment & Utensils (46.771)
Need air-dry rack above three basin sink.
- Wiping Cloth Air Drying Locations (46.772)
Moist wiping cloths observed lying on table and not stored in sanitizing solution.
- 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 front/prep areas to remind food employees to wash their hands.
- Lighting Intensity (46.943)
Observed burnt out light bulbs under prep area hood and inside reach-in refrigerator.
|
08/24/2010 | Regular |
| No violation noted during this evaluation. | 08/06/2010 | Regular |
| No violation noted during this evaluation. | 07/21/2010 | Regular |
Restaurant representatives - add corrected or new information about Jinwei, 925 Race St, Philadelphia, PA »