- Duties of the Person in Charge (46.102)
The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
- Poisonous or Toxic Substances Limitations on Presence and Use (46.1022)
Using Lysol Kitchen Cleaner to sanitizer the sushi prep table. The product is not an approved sanitizer as it contains an excessive amount of QA sanitizer. The cleaner was removed and an approved sanitizer provided.
- HACCP Plans as Required. (46.1122)
The facility is making sushi without a HACCP Plan. There is no ph meter to monitor preparation, no buffer solution, no dedicated preparation sink, a log is not maintained. The chef was instructed to cease operation until corrections are made.
- Eating, Drinking or Using Tobacco (46.151(a))
An open employee's beverage container was observed on the sushi prep table in the back area. The cup was removed from the area.
- In-Use Utensils & Between Use Storage (46.302)
Can opener stored on prep table, by the three bay prep sink, where the blade is in a slit in the table. There area is rusted/dirty and is not easily cleanable. *A sppon was left in a container of chicken salad in the baine marie with the handle on the product. The spoon was removed from the container.
- Food Storage Requirements & Prohibited Areas (46.321)
There are no lids on the ice cream containers in the reachin freezer. food storage bags are on top of the containers.
- Hot Holding Potentially Hazardous Foods (46.385(a)(1))
Marinara sauce 113*f and 117*f on the steamtable. The sauce was reheated on the stove to above 165*f. Shall maintain hot food at 135*f or above on a preheated hot holding unit.
- Consumer Advisory for Raw or Undercooked Animal-Derived Food (46.423)
The consumer advisory is not on the lunch and dinner menus for the burgers, steak and filet mignon. An advisory statement was posted at the front desk as a temporary measure until it can be printed on the menus.
- Cleanability of Multiuse Food-Contact Surfaces & CIP equipment (46.542)
Fraying duct tape on a knife handle in the wall scabbard by the office.
- Frequency of Cleaning Equipment Food Contact Surfaces and Utensils (46.712)
Old food residue on the can opener blade and on tongs on the cook lie shelves. The utensils were cleaned at the dishwasher.
- Quality of Water (46.804)
Current water test for coliform bacteria is not available. Fax a copy to the PDA, Food Safety 570-836-6266 Attn: R. Kilanowski.
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
The handwash sink in the sushi prep area was blocked by containers of thawing crab meat and not accessible at all times for employee use. The containers were removed from the sink.
- Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
No sign or poster posted at the handwash sink in the men's restroom to remind food employees to wash their hands. A sign was provided for posting.
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02/23/2012 | Regular |
- Food Shall Be Safe, Unadulterated & Honestly Presented (46.201)
Estimated 400 lbs of assorted food with internal temperatures of 62-70 degrees F for an unknown period of time were voluntarily discarded.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Food was held at 62-70 °F, in four kitchen area prep units due to storm related power outage rather than 41°F or below as required.
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05/27/2011 | Emergency Response |
- Eating, Drinking or Using Tobacco (46.151(a))
An open employee's beverage container was observed in the salad prep area. A lid was placed on the container.
- Food Storage Requirements & Prohibited Areas (46.321)
Food boxes and bus tubs are stored on the floor, and not on shelves or palettes, in the walkin freezer.
- Labeling (46.422)
Bilk food storage containers are not labeled as to content.
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12/21/2010 | Regular |
- Eating, Drinking or Using Tobacco (46.151(a))
An open employee's beverage container was observed in the salad prep area. A lid was placed on the container.
- Food Storage Requirements & Prohibited Areas (46.321)
Food boxes and bus tubs are stored on the floor, and not on shelves or palettes, in the walkin freezer.
- Labeling (46.422)
Bulk food storage containers are not labeled as to content.
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12/21/2010 | Regular |
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