- Duties of the Person in Charge (46.102)
* Mr. Abdul Jalil- A34831 was not observed during time of inspection. * The Person in Charge did not demonstrate adequate knowledge of the PA Food Code. * PIC did not wash his hands prior to wearing single service gloves.
- Duty to Report Disease or Medical Condition (46.111)
46.111(a) - Duty to Report Disease or Medical Condition: Food Facility Operator (a) Responsibility of a food facility operator to require reporting. A food facility operator shall require a food employee and a food employee applicant to whom a conditional offer of employment is made to report to the person in charge information about their health and activities as they relate to diseases described in § 46.112 (relating to diseases or medical conditions that must be reported) or diseases that are transmissible through food. * Food faciliy does not have a Health Awareness Reporting Procedure for food employees.
- Hair Restraints (46.152)
* Food employees observed not wearing or wearing ineffective hair restraints, such as nets, hats, or beard restraints.
- Wiping Cloths Use Limitations (46.304)
* No wiping cloths are observed to be used in the food prep area and not stored in sanitizing solution, during time of inspection.
- Food Storage Requirements & Prohibited Areas (46.321)
* Food(beverages) is not stored at least 6 inches above the floor in retail area and walk-in refrigeration unit.
- Reheating Food (46.365)
46.365 - Reheating Food for Hot Holding (a) Preparation for immediate service. Cooked and refrigerated food that is prepared for immediate service in response to an individual consumer order, such as a roast beef sandwich au jus, may be served at any temperature. (b) Reheating for hot holding. (1) Potentially hazardous food that is cooked, cooled and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 74°C (165°F) for 15 seconds. Reheating for hot holding shall be done rapidly and the time the food is between the temperature specified in § 46.385(a)(2) or (3) (relating to potentially hazardous food: hot and cold holding) and 74°C (165°F) may not exceed 2 hours. Exceptions to these requirements are specified in paragraphs (2)—(4). (2) Except as specified in paragraph (3), reheating of potentially hazardous food in a microwave oven for hot holding shall be performed in accordance with § 46.362 (relating to microwave cooking). (3) Ready-to-eat food taken from a commercially processed, hermetically sealed container or from an intact package from a food establishment that is inspected by the Department or other food regulatory agency that has jurisdiction over the food processing plant shall be heated to a temperature of at least 58°C (135°F) for hot holding. (4) Remaining unsliced portions of roasts that are cooked as specified in § 46.361(b) (relating to cooking raw animal-derived foods) shall be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified in § 46.361(b). * Breakfast bites was observed at 111 degrees, chicken & cheese bruito was observed at 110 degrees, hot dogs was observed at 105 degrees and other food items was not reheated to 165 degrees F within two hours, for hot holding.
- Accuracy of Temperature Measuring Devices for Food (46.561)
* Probe thermometer is not properly calibrated, during time of inspection.
- Hot Water Sanitization Temperature, & Chemical Sanitizing Using Detergent-Sanitizers in Manual Warewashing (46.676(d)(e))
* The quarternary ammonia concentration in the sanitizing solution of the 3-bay warewash sink was less than 100 ppm, rather than 200 ppm as stated on the manufacturer's use directions. Sanitizer dispenser over the 3-basin sink is not properly dispensing/mixing sanitizer to 4-gallons of water as advised by label direction on bottle of sanitizer. * 1 out of 3 Sink stoppers was observed for the 3-basin sink, during time of inspection.
- Handling Clean Items (46.775)
46.775 - Handling Clean Items: Single-Service & Single-Use Articles (a) Kitchenware and tableware. (1) Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed and dispensed so that contamination of food- and lip-contact surfaces is prevented. (2) Knives, forks and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. (3) Except as specified in paragraph (2), single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. (b) Preset tableware. If tableware is preset, it shall be protected from contamination by being wrapped, covered or inverted. Exposed, unused settings shall be either removed when a consumer is seated, or cleaned and sanitized before further use if the settings are not removed when a consumer is seated. (c) Soiled and clean tableware. Soiled tableware shall be removed from consumer eating and drinking areas and handled so that clean tableware is not contaminated. * Single service coffee cups at the self-service coffee station are not protected fron patron contamination. Stacks of single service cups are observed to be uncovered during time of inspection.
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
* Paper towel dispensor empty at the handwash sink in the restroom area and in the front food prep area. * No hand soap is obseved at the hand sink station in the front food prep area and no soap but sanitizer was observed in the soap dispenser in the emplooyee restroom, during time of inspection. * PIC did not wash his hands prior to wearing single service gloves.
- Plumbing Facilities in Good Repair, Cross Connection Prohibited, Scheduled Inspections, Cleaning Water Reservoirs (46.825(b)-(e))
* The water filter in the rear storage area has a green color observed in the filter during time of inspection.
- 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. * Small trash can with lid was not observed in the employee restroom.
- Lighting Intensity (46.943)
* No lighting observed in the 2-door white freezer unit.
- Cleaning & Storing Maintenance Tools (46.981(e)(m))
* Brooms, mops and dust pans are not properly elevated when not in use. * Missing ceiling tiles are observed over the door to employee restroom, during time of inspection.
- Controlling Pests, Removing Dead or Trapped Birds, Insects, Rodents and Pests (46.981(k)(l))
* Visible physical evidence of insects (roach and drain flies) activity observed in the rear storage area where 3-basin sink is observed.
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09/27/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Seven Eleven # 21898c, 2144 Lombard St, Philadelphia, PA »