- Designation of Person in Charge (46.101)
* Certified individual is not present in the establishment, during time of inspection.
- Hair Restraints (46.152)
* Food employees observed not wearing or wearing ineffective hair restraints, such as nets, hats, or beard restraints.
- Fish (46.218)
46.218 - Fish (a) Sources. Fish that are received for sale or service shall be one of the following: (1) Commercially and legally caught or harvested. (2) Approved for sale or service. (b) Nonmolluscan fish for raw consumption. Fish, other than molluscan shellfish, that are intended for consumption in their raw form and allowed as specified in § 46.361(d)(1) (relating to cooking raw animal-derived foods) may not be offered for sale or service unless they are obtained from a supplier that freezes the fish as specified in § 46.364(a) and (b) (relating to parasite destruction in fish other than molluscan shellfish by freezing) or frozen on the premises as specified in § 46.364(a) and (b) and records are retained as specified in § 46.364(c). * Food facility Person in Charge not able to provide documentation that sushi are from an approved source.
- 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.
- Wiping Cloths Use Limitations (46.304)
* Wiping cloths are not stored in sanitized solution when not in use.
- Parasite Destruction: Records, Creation & Retention (46.364(c))
46.364(c) - Parasite Destruction: Records, Creation & Retention (c) Records: creation and retention. (1) Except as specified in subsection (b) and paragraph (2), if raw, raw-marinated, partially cooked or marinated-partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records at the food facility for 90-calendar days beyond the time of service or sale of the fish. (2) If the fish are frozen by a supplier, a written agreement or statement from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified in subsection (a) may substitute for the records specified in paragraph (1). * 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.
- Variance Requirement for Specialized Process Methods (46.401)
* Sanitarian did not observed HACCP Plan and ph meter for the sushi operation.
- Cutting Surfaces Maintained (46.672)
* Cutting boards observed with deep scratches and scoring not allowing for effective cleaning and sanitizing.
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
* No sign or poster posted at the handwash sink in the * area to remind food employees to wash their hands. * Soap and hand towels was not available at the handwash sink in the front food prep area. * Handsink station is not operating during time of inspection.
- Plumbing Facilities in Good Repair, Cross Connection Prohibited, Scheduled Inspections, Cleaning Water Reservoirs (46.825(b)-(e))
* Ice bin is not properly insalled in sushi prep area, waste water is draining into container, during time of inspection. * Drain line is not in good repair for ice bin and hand sink in the sushi prep area.
- Lighting Intensity (46.943)
* No lighting observed in the single door and double door refrigeration units, during time of inspection.
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05/08/2010 | Regular |
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