- Preventing Contamination from Food Contact with Equipment & Utensils (46.301)
Garbage grinder attached to the food prep sink.
- Wiping Cloths Use Limitations (46.304)
Moist wiping cloths observed not stored in sanitizing solution.
- Hot Holding Potentially Hazardous Foods (46.385(a)(1))
Food at buffet was not stored at >135. Food was returned to kitchen to be reheated.
- Disposal of Sewage and Non-sewage Liquid Waste (46.863)
Waste line at buffet observed drainging into a bucket
- Lighting Intensity (46.943)
Provide lighting inside basement toiletroom.
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11/08/2010 | Follow-up |
- Duties of the Person in Charge (46.102)
Food Safety certified person lacks knowledge about proper sanitation and food storage practices.
- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
Food inside deep freezer is not properly stored in covered containers.
- Identification of Content on Food Storage Containers (46.282)
Bulk food containers are not properly labeled with common name (i.e. Sugar, Flour)
- Food Storage Requirements & Prohibited Areas (46.321)
Items inside walk-in and basement storage areas were not elevated atleast 6 inch above the floor.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Potentially hazardous food was not stored at 41 degrees F or below.
- Design & Functionality of Temperature Measuring Devices (46.590)
Provide thermometers where lacking (i.e. walk-in)
- Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
Food facility lacks sanitizer test strips to monitor sanitizer concentration.
- Objective of Cleaning Food Contact Surfaces & Utensils (46.711(a))
Sanitizer was not available for use at the 3-basin sink, and food prep sink lacks indirect drain.
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
Food debris observed on shelving throughout prep area.
- Handwashing Facilities for Employees and Consumers Required (46.823(a) & 46.941(a))
Handwashing sink is lacking in the basement prep area.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
Floor in the basement and prep areas needs cleaning. Floors observed greasy with food debris and dead vermon.
- Controlling Pests, Removing Dead or Trapped Birds, Insects, Rodents and Pests (46.981(k)(l))
Dead and alive roaches and flies observed on the floor in the basement storage and food prep areas.
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08/12/2010 | Follow-up |
- 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. Person with City certificate was out. Came in while the inspection was still in progress.
- Wiping Cloths Use Limitations (46.304)
Wiping cloths were observed not stored inside sanitizing solution before and after usage.
- Hot Holding Potentially Hazardous Foods (46.385(a)(1))
Hot food was held at 98 and 110 degrees F rather than 135 degrees F or above as required.Foods were out less than two hours. Mgt was instructed to reheat and put back into steam table. Foods were reheated as per section 46.635.
- Objective of Cleaning Food Contact Surfaces & Utensils (46.711(a))
Observed no chemical sanitizer being used on equipment and utensils after washing and rinsing them, and prior to use.
- Backflow Prevention Device when Required, Backflow Prevention Device on Carbonator (46.823(d)(e))
On hose bibs where needed.
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07/01/2010 | Follow-up |
- Equipment in Good Repair & Proper Adjustment (46.671)
Non approved exhaust hood (galvanized steel material) in basement. Note : no cooking equipment or ovens uder the hood.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
No waste receptacle at the hand sink.
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03/28/2010 | Regular |
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