Duties of the Person in Charge (46.102)
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. ServSafe posted
Duty of Food Employees to Wash (46.132)
Employees must wash their hands before and after food handling.
Preventing Contamination from Food Employees' Hands (46.261)
A food employee was observed touching ready to eat food with his bare hands. Observed employee touching bread with bare hands.
Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
Several raw animal foods were stored above ready to eat foods in the barn marie.
Wiping Cloths Use Limitations (46.304)
Moist wiping cloths observed lying on counter and not stored in sanitizing solution.
Single-Use Gloves for Only One Task (46.305(a))
Single use gloves being used for multiple tasks without being changed, or not being discarded when damaged or soiled.
Food Storage Requirements & Prohibited Areas (46.321)
Food is not stored at least 6 inches above the floor. Food items in walk in box observed directly on the floor.
Materials for Surfaces that are Nonfood-Contact Surfaces (46.522)
domestic chest freezer.
Separation & Prohibition of Living or Sleeping Quarters (46.922(k)(l))
Floor tiling near basement defected.
Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
Paper towel dispensor empty at the handwash sink in the prep area.
Controlling Pests, Removing Dead or Trapped Birds, Insects, Rodents and Pests (46.981(k)(l))
Visible physical evidence of insect activity observed in the ware wash area. Observed excessive flies in wavewash area.
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