- Eating, Drinking or Using Tobacco (46.151(a))
46.151(a) - Food Contamination Prevention: Eating, Drinking or Using Tobacco (a) Eating, drinking or using tobacco. (1) General prohibition. An employee may not eat, drink or use any form of tobacco unless the use occurs in designated areas where the contamination of exposed food
- Hair Restraints (46.152)
* Food employees observed not wearing or wearing ineffective hair restraints, such as nets, hats, or beard restraints.
- Preventing Contamination from Food Contact with Equipment & Utensils (46.301)
* Fly was observed crawling on ice scoop at bar area. * Several newspapers was stored on top of clean plates in the kitchen during time of inspection.
- In-Use Utensils & Between Use Storage (46.302)
* Knife is stored wedged between food prep unit and single door refrigerator in the kitchen.
- Wiping Cloths Use Limitations (46.304)
* Wiping cloths observed lying on food prep table and not stored in sanitizing solution in the kitchen area.
- Thawing Potentially Hazardous Food (46.383)
* Swordfish steak being thawed using an unapproved method. Food observed thawing at room temperature on the baking pan in the kitchen.
- Cutting Surfaces Maintained (46.672)
* Cutting boards observed with deep scratches and scoring not allowing for effective cleaning and sanitizing. * Loose rubber door gaskets observed on the single door reach-in refrigerator in the kitchen.
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
* Handsink in the kitchen is not clean. * No running water at the handsink in the kitchen.
- Employee Accommodations Located to Prevent Contamination (46.963)
* Newspaper is stored on the clean plates in the kitchen area. (Corrected on Site) * Employee uniforms are stored on shelves in the food prep area on the 2nd floor.
- Controlling Pests, Removing Dead or Trapped Birds, Insects, Rodents and Pests (46.981(k)(l))
* An insect control device (fly adhensive strip) located in food prep area on the 2nd floorwith potential to contaminate food, equipment, and / or utensils.
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09/15/2010 | Follow-up |
- Designation of Person in Charge (46.101)
* Certification from the Phila. Dept. of Public Health was not observed for Gary Ayes. The establishment observed application from ServSafe, during time of inspection.
- 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.
- 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 (preped crab meat and other prep seafood), prepared in the food facility and held for more than 48 hours, located in the small refrigerator unit, was not date marked.
- Design & Functionality of Temperature Measuring Devices (46.590)
* No thermometer was observed in the refrigeration units, where it is needed.
- Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
* Interior and exterior of 6-Stove burner, single door refrigerator unit, small refrigerator/food prep unit and the metal shelves in the walk-in refrigerator unit are not clean to sight and touch.
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
* Towel dispenser was not observed at the handsink station in the kitchen area, during time of inspection. * Handsink in the kitchen is not clean.
- Plumbing Facilities in Good Repair, Cross Connection Prohibited, Scheduled Inspections, Cleaning Water Reservoirs (46.825(b)-(e))
* Faucet at the 3-basin sink is leaking, during time of inspection. * Lid for floor drain (sump pump) was not observed in the basement area. * Catch basins in the basement are not clean.
- 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. * Trash cans with lid was not observed in both unisex resstrooms on the 2nd floor.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
* Walls are not clean in the 2nd floor prep area. * Floors are not clean under and/or behind the food equipments, duringtime of inspection.
- Controlling Pests, Removing Dead or Trapped Birds, Insects, Rodents and Pests (46.981(k)(l))
* Visible physical evidence of insect (flies)activity observed in the bar area and in the food prep area on the 2nd floor prep area.
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07/19/2010 | Regular |
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