- 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)
Moist wiping cloths observed lying on cutting board and not stored in sanitizing solution.
- Cutting Surfaces Maintained (46.672)
Cutting board (prep refrigerator) observed with deep scratches and scoring not allowing for effective cleaning and sanitizing.
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
Food equipment surfaces throughout food prep and storage areas due to mouse feces, grease, food debris and dirt accumulation.
- Backflow Prevention Device when Required, Backflow Prevention Device on Carbonator (46.823(d)(e))
An approved backflow prevention device is not installed on beverage dispenser potable water inlet line.
- Materials, Design, Construction & Installation of Storage Areas & Waste Receptacles (46.881)
Store all refuse in tight-fitting lidded refuse containers in exterior refuse area
- Surface Characteristics of Indoor Areas of Food Facilities (46.901)
Provide missing ceiling tiles and seal holes in walls throughout facility where needed.
- Lighting Intensity (46.943)
Replace burned-out bulb in exhaust hood.
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07/08/2010 | Regular |
- 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)
Moist wiping cloths observed lying on cutting board and not stored in sanitizing solution.
- Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(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. *Prepared salads, collard greens and hot dogs stored in refrigeration units not properly labeled as stated above.
- Cutting Surfaces Maintained (46.672)
Cutting board (prep refrigerator) observed with deep scratches and scoring not allowing for effective cleaning and sanitizing.
- Objective of Cleaning Food Contact Surfaces & Utensils (46.711(a))
Interior food contact surfaces of smoker present with heavy accumulation of dripping food debris.
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
Food equipment surfaces, exhaust hood surfaces and shelving throughout food prep and storage areas due to mouse feces, grease, food debris and dirt accumulation.
- Storing Clean Items (46.774)
Cleaned multi-use food equipment stored on soiled storage rack.
- Backflow Prevention Device when Required, Backflow Prevention Device on Carbonator (46.823(d)(e))
An approved backflow prevention device is not installed on beverage dispenser potable water inlet line.
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06/22/2010 | Follow-up |
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