Wiping Cloths Use Limitations (46.304)
Quatinary ammonia wiping cloth sanitizer solution was at 50 ppm rather than 200 ppm as recommended. Solution was changed.
Slash Resistant & Cloth Gloves Use Limitations (46.305(b)-(d))
Employee was observed cracking raw eggs with single use gloves on then handling ready to eat toast with same pair of gloves without changing them when changing tasks. Gloves changed when employee was advised to.
Food Storage Requirements & Prohibited Areas (46.321)
Observed bags of onions directly on the floor in back storage area, rather than 6 inches off of the floor as required. PIC moved off of floor onto crate.
Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Internal product temperature of potentially hazardous foods in reach in refrigerator beside grill are not 41 degrees F or below as required. Chicken was at 51 and sliced tomatoes 53. PIC called for repair.
Materials for Surfaces that are Nonfood-Contact Surfaces (46.522)
Upright freezer door is repaired with duct tape which is not smooth and easily cleanable and needs replaced.
Frequency of Cleaning Equipment Food Contact Surfaces and Utensils (46.712)
Can opener blade had dried food residue on it. Employee cleaned during inspection.
Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
Non-food contact surfaces not cleaned at a frequency to preclude accumulation of food residue and soil.
Plumbing Facilities in Good Repair, Cross Connection Prohibited, Scheduled Inspections, Cleaning Water Reservoirs (46.825(b)-(e))
Water pipe to three basin sink was leaking and water was building up on floor. Employee fixed pipe during inspection.
Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
Fan guards in walk in cooler have a build up of black residue on them.
08/04/2011
Regular
No violation noted during this evaluation.
08/05/2010
Follow-up
Wiping Cloths Use Limitations (46.304)
Sanitizer concentration of quatinary ammonia in wiping cloth buckets out of pre-measured dispenser was at 50 ppm rather than 200 ppm as required.
Cooling Potentially Hazardous Food (46.384(a)(b))
French Onion Soup, was not cooled from 135 degrees F to 70 degrees F in 2 hours and/or from 135 degrees F to 41 degrees F within 6 hours, after preparation. Internal product temperature of French Onion soup was at 55 degrees F after at least 10 hours of cooling. Soup disposed of. Reviwed cooling procedures with PIC.
Cooling Methods & Food Containers Used/Arranged (46.384(c)(d))
Proper cooling methods were not used for potentially hazardous foods. Observed french onion soup placed hot in the refrigerator last night in containers greater than 4 inches deep. Soup was in two gallon plastic containers that were sealed.
Frequency of Cleaning Equipment Food Contact Surfaces and Utensils (46.712)
Green residue observed on the interior of the ice machine dispensing chute. Employees cleaned during inspection.
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