- Designation of Person in Charge (46.101)
The Person in Charge did not demonstrate adequate knowledge of the PA Food Code. Manager on site must have food safety training with 60 days. 610-690-2655 phone number for Penn State Extension campus in Smedley Park, Baltimore Pike. Call to schedule within the next week. Mandatory requirement.
- Eating, Drinking or Using Tobacco (46.151(a))
An open employee's beverage container was observed in a food preparation area. Inspector instructed employees to use lids on cups in food prep area.
- Hair Restraints (46.152)
Food employees observed not wearing or wearing ineffective hair restraints, such as nets, hats, or beard restraints. Must have hat or some type of hair restaint if working in kitchen.
- Food Shall Be Safe, Unadulterated & Honestly Presented (46.201)
Food stored in freezer drawers (chicken) not keeping food frozen. 59 degrees F. Owner needs to repair or replace. Do not store food in unit until repaired.
- In-Use Utensils & Between Use Storage (46.302)
Knives stored between table edges which are not easily cleaned and sanitized. Inspector removed and explained to employees that practice is not acceptable. Sanitize knife and work statin/wall.
- Wiping Cloths Use Limitations (46.304)
Moist wiping cloths observed lying on work surfaces and not stored in sanitizing solution.
- Single-Use Gloves for Only One Task (46.305(a))
There are no single use gloves found in the kitchen. Employees are not permitted to handle ready to eat foods, sandwich, salad, etc. Gloves must be available for use.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Chicken was held at 59 degrees F rather than 41 degrees F or below as required. Repair unit or replace prior to using.
- Design & Functionality of Warewashing Machines (46.591)
Warewashing machine did not reach minimum temp of 140 degrees F. Owner to call service. Repair if necessary. Food facility lacks sanitizer test strips to monitor sanitizer concentration. No data plate / pressure / temperature monitoring device on the mechanical dishwasher. Ware wash equipment must have wash, rinse temp guage to monitor temperature.
- Food Temperature Measuring Devices Provided (46.632)
Temperature measuring devices for ensuring proper temperatures of food are not available or readily accessible. Temperature measuring devices for ensuring proper equipment temperatures are not calibrated and/or functioning properly in any refrigeration equipment.
- Cutting Surfaces Maintained (46.672)
Cutting boards observed with deep scratches and scoring not allowing for effective cleaning and sanitizing. Replace or discard. Wood board found next to sink in kitchen can not be used as a cutting board. Mildew, deep cuts, chips. Discard.
- Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
46.714 - Frequency of Cleaning Nonfood-Contact Surfaces Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. All work surfaces, sinks, cutting boards, refrigeration units to include doors, gaskets and shelves must becleaned, sanitized and maintained ongoing.
- Frequency of Cleaning Equipment Food Contact Surfaces and Utensils (46.712)
The food-contact surfaces of equipment and utensils did not reach 140 degrees F during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermometer placed in unit. (125 degrees F. Call for service. Wash and rinse must maintain140 degrees F. Observed no chemical sanitizer being used on equipment and utensils after washing and rinsing them, and prior to use. Three part sink is missing the second faucet and can not be properly used. Replace faucet and set up wash, rinse, sanitize before resuming use. Wiping cloths observed on counters, work surfaces, sinks. Wipe cloths must be stored in sanitizer bucket with sanitizer concentration of 200 ppm.
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
The handwash sink in mens restroom, kitchen food prep areas do not have soap and papertowels available for employees to use. Employees are using wipe clothes to dry hands where avaiable. Refill all dispensors today and maintain ongling.
- Community or Individual Facility for Disposal of Refuse & Recyclables (46.886)
Clean up trash,leaf waste in refuse trash bay area.
- Toilet Tissue Available (46.942(b))
Repair urinal in public restroom within days.
- Cleaning Ventilation Systems (46.981(d))
Exhaust hoods must be cleaned to the roof on a quarterly basis. Filters are clean but the system must be cleaned and re-tagged within 10 days. Fire extinquishers expire at the end of Dec. Please have them inspected and re-tagged by end of month.
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12/02/2010 | Regular |
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