- Poisonous or Toxic Substances Limitations on Presence and Use (46.1022)
* Unapproved bleach is use to sanitize food equipments in the 3-basin sink.
- Preventing Contamination from Food Employees' Hands (46.261)
* A food employee was observed touching ready to eat food (Sandwich and wrapwith his bare hands.
- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
* Uncovered food containers and food items are observed in the refrigeration unit. *Condensation leaked on covered food item in refrigerator unit in the basement.
- 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.
- Food Storage Requirements & Prohibited Areas (46.321)
* Food items are stored in shopping bags in the refrigeration units, where it is needed.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
* Container of boiled eggs was held at 65 degrees F rather than 41 degrees F or below as required.
- Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
46.385(b) - Date Marking of Ready-to-Eat Potentially Hazardous Foods (b) Date marking of ready-to-eat, potentially hazardous food. (1) Except as specified in paragraph (4) or (5), refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food facility for more than 48 hours shall be clearly marked to indicate either of the following: (i) The date by which the food shall be consumed on the premises, sold or discarded. (ii) The date on which the food was prepared. (2) Refrigerated ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked with the date the original container is opened in a food facility. Except as specified in paragraphs (4) and (5), all food repackaged from the original container by the food facility shall be clearly marked to indicate the date by which the food shall be consumed on the premises, sold or discarded, and in no case may this date be beyond the manufacturer’s use-by date. (3) A refrigerated, ready-to-eat, potentially hazardous food that is frequently rewrapped (such as lunchmeat or a roast), or for which date marking is impractical (such as soft serve mix or milk in a dispensing machine), shall be marked as in paragraph (1) or (2), or by an alternative method acceptable to the Department. (4) Paragraphs (1) and (2) do not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer’s request. (5) Paragraph (2) does not apply to the following: (i) Fermented sausages produced in a Federally inspected food processing plant that are not labeled ‘‘keep refrigerated’’ and which retain the original casing on the product. (ii) Shelf stable, dry fermented sausages. (iii) Shelf stable salt-cured products such as prosciutto and parma (ham) produced in a Federally inspected food processing plant that are not labeled ‘‘keep refrigerated’’—provided that when the face is cut, the remaining portion is whole and intact. (6) A refrigerated, ready-to-eat, potentially hazardous food ingredient or a portion of a refrigerated, ready-to-eat, potentially hazardous food is subsequently combined with additional ingredients or portions of food, shall retain the date marking of the earliest-prepared or first-prepared ingredient. * Potentially hazardous ready to eat food (boiled eggs without shell, deli meat, preped cheese, cold salad, ect...) , prepared in the food facility and held for more than 48 hours, located in the *, was not date marked.
- Equipment in Good Repair & Proper Adjustment (46.671)
* Cooling unit is leaking in the single door reach-in refrigerator unit in the basement.
- Frequency of Cleaning Equipment Food Contact Surfaces and Utensils (46.712)
* Wiping cloths observed stored in sanitizer bucket with sanitizer concentration of 50 ppm. * Sink stoppers are not observed for all three basins of the 3-basin sink.
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
* Interior of the reach-in refrigerator unit is not clean in the basement.
- Location of Backflow Prevention Device & Conditioning Device (46.824(b)(c))
* Hose bib was not observed at the service sink and at the green garden hose connection.
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
* Chair is stored in front of the handsink station in the food prep area. * Employee did not properly wash their hands prior to wearing gloves. * Running hot water was not observed at handsink the basemment. Correction on Site. * The handwash sink in the unisex restroom area does not have single use towels, continuous towels, or air drying device.
- Covered Waste Receptacle in Women's Toilet Room (46.882(b))
46.882(b) - Numbers & Capacities of Storage Areas & Receptacles for Refuse: Receptacle in Women's Toilet Room (b) Toilet room receptacle for sanitary napkins. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. * Small trash can with lid was not observed in the unisex restroom.
- Light Bulb Protective Shielding (46.922(a))
* Light shields are not observed on the ceiling light units in the basement food prep area.
- Cleaning & Storing Maintenance Tools (46.981(e)(m))
* damaged wall panels are observed in the basement food prep behind the refrigeration unit, where it is needed. * Floor/wall coving are not in good repair in the basement area, where it is needed.
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09/01/2010 | Regular |
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