- Designation of Person in Charge (46.101)
* Certified person during time of inspection has not food safety certification present, during time of inspection. (Corrected on Site) * The Person in Charge did not demonstrate adequate knowledge of the PA Food Code. * Certification from Phila. Dept. of Public Health was not observed for Victor Ramirez, ServSafe was observed
- 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 Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
* Uncovered food items are observed in the reach-in refrigeration units, where it is needed. * Soda gun holder at the bar is not in sanitary condition.
- 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.
- In-Use Utensils & Between Use Storage (46.302)
* Knives are stored between table edges which are not easily cleaned and sanitized. * Stapulas are stored in staganet water (room temperature)during time of inspection.
- Wiping Cloths Use Limitations (46.304)
46.304 - Wiping Cloths: Use Limitations (a) Cloths used for wiping food spills. Cloths that are used for wiping food spills shall be used for no other purpose. (b) Wet and dry wiping cloths. Cloths used for wiping food spills shall be one of the following: (1) Dry and used for wiping food spills from tableware and carry-out containers. (2) Wet and cleaned as specified in § 46.751(b)(4) (relating to requirement and frequency of laundering), stored in a chemical sanitizer at a concentration specified in § 46.674(a) (relating to warewashing equipment: mechanical or manual), and used for wiping spills from food-contact and nonfood-contact surfaces of equipment. (c) Wiping cloths used with raw animal-derived foods. Dry or wet cloths that are used with raw animal-derived foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal-derived foods shall be kept in a separate sanitizing solution. (d) General cleanliness. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil. * Moist wiping cloths was observed lying on cutting boards and not stored in sanitizing solution in kitchen area.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
* Ranch dressing was held at 53, blue cheese and diced tomatos was held at 54 degrees F degrees F rather than 41 degrees F or below as required.
- 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 (deli meat and other food items), prepared in the food facility and held for more than 48 hours, located in the *, was not date marked.
- Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
* Food facility lacks sanitizer test strips to monitor sanitizer concentration.
- Installation of Fixed Equipment, Fixed Table-Mounted Equipment & Fixed Floor Mounted Equipment (46.652)
* Sinks are not sealed to walls, where it is needed. * Cardboard is used as shelf liner in the dry storage area. * Cutting boards observed with deep scratches and scoring not allowing for effective cleaning and sanitizing. * Garbage disposal unit is not working.
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
* Fan guard in the walk-in refrigerator unit is in under unsanitary condition. * Interior of the walk-in refrigeration is in unsanitary condition.
- Sanitization Requirements, Frequency and Methods (46.731)
* Rapided cooling and stored chemicals was observed in the 3-basin sink in the kitchen area.
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
* The handwash sink in the bar area was blocked by utensils and food equipment at the bar and not accesible at all times for employee use. * No sign or poster posted at the handwash sink in the bar area to remind food employees to wash their hands. * Soap and/or paper towelswas not available at the handwash sink in the bar area and in the kitchen.
- Covered Waste Receptacle in Women's Toilet Room (46.882(b))
* Trash can with lid was not observed in the unisex restrooms.
- Removal of Refuse, Recyclables and Returnables (46.885)
* Cardboard refuse is not properly contsined in rear trash storage area.
- Insect Control Device Design & Installation (46.922(c))
* Fly strip is observed in food prep/dry storage area. * Screen on rear door is damaged.
- Lighting Intensity (46.943)
* No lighting in the rear food prep/dry storage area. * No lighting in the reach-in refrigeration unit, where it is needed.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
* Ceiling in the pool room is in need of repair. * Proper flor/wall coving was not observed throughout the kitchen area. * Wall panels and wall molding is in need of repair in the kichen where it is needed. * Floors in the bar area and in the kitchen area are not unsanitary condition under and/or behind all food equipments.
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10/29/2010 | Regular |
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