- Designation of Person in Charge (46.101)
46.101 - Designation of Person in Charge 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. * The certified preson was not present in the establishment during the inital inspection. Certiied person did arrived during time of inspection. * The Person in Charge (Liron Agiv- A30550) did not demonstrate adequate knowledge of the PA Food Code.
- Duty of Food Employees to Wash (46.132)
46.132 - Duty of Food Employees to Wash Food employees shall clean their hands and exposed portions of their arms as specified in § 46.131 (relating to cleanliness of hands and exposed portions of arms) as follows: (1) Immediately before engaging in food preparation activities such as working with exposed food, working with clean equipment and utensils, and working with unwrapped single-service and single-use articles. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling service animals or aquatic animals as specified in § 46.153(b) (relating to animals). (5) Except as specified in § 46.151(a)(2) (relating to food contamination prevention), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before donning gloves for working with food. (10) After engaging in other activities that contaminate the hands. * Food employees observed donning single use gloves without a prior hand wash.
- Hair Restraints (46.152)
* Food employees observed not wearing or wearing ineffective hair restraints, such as nets, hats, or beard restraints.
- 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. * Moist wiping cloths are not stored in labeled container of sanitizing solution in the kitchen area or front counter area.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
* Container of cream chesse was held at 57 degrees F rather than 41 degrees F or below as required.
- Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
* Food facility lacks chlorine sanitizer test strips and quats sanitizer test strips to monitor sanitizer concentration.
- Cutting Surfaces Maintained (46.672)
46.672 - Cutting Surfaces Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. * Cutting boards observed with deep scratches and scoring not allowing for effective cleaning and sanitizing.
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
* Drawers in the front counter area are not clean, where it is needed.
- Covered Waste Receptacle in Women's Toilet Room (46.882(b))
* Trash can with lid was not observed in the unisex restrooms.
- Operation & Maintenance of Storage Areas, Redeeming Machines, Waste Receptacles & Waste Handling Units (46.884)
* Uncovered trash cans are observed in the kitchen area and in the front counter food prep area.
- Insect Control Device Design & Installation (46.922(c))
* Fly adhensive strips are observed in the kitchen area.
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11/27/2010 | Regular |
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