Wan Sheng Supermarket, 917 Arch St, Philadelphia, PA - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type |
|---|
- 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. Food safety certified person observed not present. Food safety certified person observed not present.
- Hair Restraints (46.152)
Food employees observed not wearing or wearing ineffective hair restraints, such as nets, hats, or beard restraints.
- In-Use Utensils & Between Use Storage (46.302)
Serving utensils located in storage area stored with food contact surfaces exposed to hand contact when retrieved for service.
- Food Storage Requirements & Prohibited Areas (46.321)
Food is not stored at least 6 inches above the floor (including walk-in refrigerators).
- Food Temperature Measuring Devices Provided (46.632)
Temperature measuring devices for ensuring proper temperatures of food are not available or readily accessible.
- Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
Food facility lacks sanitizer test strips to monitor sanitizer concentration.
- Equipment in Good Repair & Proper Adjustment (46.671)
Observed card board/plastic sheets used as liners on storage shelf. Crates observed used for elevation of food articles.
- Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
Observed grease accumulation on food eqiipment. Prep tables/slicer in seafood section need general cleaning.
- Drying Clean Equipment & Utensils (46.771)
Provide air dry rack at three basin sink.
- Wiping Cloth Air Drying Locations (46.772)
Moist wiping cloths observed lying on food equipment and not stored in sanitizing solution.
- Design, Construction & Installation of Approved System & Cleanable Fixtures (46.822(a) & 46.862(a))
Prep area three basin sink observed leaking. The sink was discontinued from operstion. Establishment will use other three basin sink for wash/rinse/sanitize.
- Lighting Intensity (46.943)
Lights in the prep area are not shielded from breakage. Observed missing light bulb under prep hood.
|
09/03/2010 | Regular |
- 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. Food safety certified person observed not present. Peter Lau passed food safety training and has a valid servsafe certificate (#7126309). City application and information was provided for obtaining city certificate.
|
06/08/2010 | 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. Food safety certified person observed not present. Observed valid food safety cetificate posted. Food prep activity not observed at the time of inspectoon.
- Outer Openings Protected, Exterior Walls & Roofs Protective Barrier (46.922(e)(f))
Outer opening in the food facility does not protect against the entry of insects, rodents, and other animals.
|
05/11/2010 | Regular |
- 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. Food safety certified person observed not present.
- Cleanliness of Hands and Exposed Portions of Arms (46.131)
Food Employee did not follow proper handwashing procedure. Soap and/or warm water not used. Hot water supply observed not present at the establishment due to mechanical fault at water receiving unit.
- Food Storage Requirements & Prohibited Areas (46.321)
Food is not stored at least 6 inches above the floor.
- Hot Holding Potentially Hazardous Foods (46.385(a)(1))
Hot Pork and chicken curry were held at 102.8 degrees F rather than 135 degrees F or above as required.
- Equipment in Good Repair & Proper Adjustment (46.671)
Card board sheets observed used as shelf liners in hot food srrving area. Crates observed used for elevation of food articles.
- Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
Grease accumulation observed on prep area hood filters.
- Frequency of Cleaning Equipment Food Contact Surfaces and Utensils (46.712)
Utensils are not washed/rinsed/sanitizied properly due to lack of hot water supply.
- Availability, Capacity & Pressure of Water (46.805)
No hot water supply observed present at the time of inspectoon.
- Lighting Intensity (46.943)
Observed burnt out light bulbs under prep area hood.
|
04/30/2010 | Regular |
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