- Designation of Person in Charge (46.101)
City of Philadelphia Food Safety Certified Person not present at time of inspection. person in charge demonstrated knowledge of food safety practices and employee health precautions.
- Food Shall Be Safe, Unadulterated & Honestly Presented (46.201)
Expired food items observed in deli case. ORDERS- immediately discard expired deli meats.
- Wiping Cloths Use Limitations (46.304)
Moist wiping cloths observed lying on food shelf and not stored in sanitizing solution.
- Food Storage Requirements & Prohibited Areas (46.321)
Food items observed on floor of walk in cooler and not elevated at least six inches off ground as required by ordinance.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Dairy, milk, eggs held at 47 degrees F, rather than 45 degrees F or below as required. Several refridgerator units (bain marie and open faced display refridgerator) observed providing inadequate cooling. ORDERS- food items must be relocated to area with sufficient cold temperatures.
- Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
Date marking not provided on deli meats and cheeses.
- Sanitization Requirements, Frequency and Methods (46.731)
46.731 - Sanitization: Requirement, Frequency and Methods (a) Requirement. Equipment food-contact surfaces and utensils shall be sanitized in accordance with this section. (b) Frequency. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (c) Methods: hot water and chemical. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized by the following methods, based upon the type of operation: (1) In hot water manual operations: by immersion for at least 30 seconds and as specified in § 46.676(d) (relating to manual warewashing equipment). (2) In hot water mechanical operations: by being cycled through equipment that is set up as specified in § 46.675(a), (d) and (e) (relating to mechanical warewashing equipment) and achieving a utensil surface temperature of 71°C (160°F) as measured by an irreversible registering temperature indicator. (3) In chemical manual or mechanical operations: including the application of sanitizing chemicals by immersion, manual swabbing, brushing or pressure spraying methods, using a solution as specified in § 46.674(d) (relating to warewashing equipment: mechanical or manual) for the following exposure time, as applicable: (i) Except as specified in subparagraph (ii), an exposure time of at least 10 seconds for a chlorine solution specified in § 46.674(d)(1). (ii) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L (ppm) that has a pH of 10 or less and a temperature of at least 38°C (100°F) or a pH of 8 or less and a temperature of at least 24°C (75°F). (iii) An exposure time of at least 30 seconds for other chemical sanitizing solutions. (iv) An exposure time used in relationship with a combination of temperature, concentration and pH that, when evaluated for efficacy, yields sanitization. **Employees did not demonstrate knowledge of correct wash, rinse and sanitize requirements for deli slicer.
- Backflow Prevention Device when Required, Backflow Prevention Device on Carbonator (46.823(d)(e))
Backflow preventer not present on basement ice machine.
- Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
Soap was not available at the handwash sink in the employee toilet room area.
- Employee Accommodations Located to Prevent Contamination (46.963)
Personal foods stored on same shelf and in same refridgeration unit as retail foods at time of inspection. Cell phone observed on deli slicer.
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11/15/2010 | Regular |
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