- Wiping Cloths Use Limitations (46.304)
--Observed wet wiping cloths not being stored in sanitizer solution.
- Installation of Fixed Equipment, Fixed Table-Mounted Equipment & Fixed Floor Mounted Equipment (46.652)
--One knife and two spatulas were observed stored between the three compartment sink and the wall behind. Properly wash, rinse, sanitize and air dry the utensils and attach/seal the three compartment sink to the wall. Use of silicone caulk would be acceptable.
- Food Temperature Measuring Devices Calibrated (46.691(b))
--The digital probe thermometer needs to be calibrated, as it appeared to be inaccurate.
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
--The following locations need cleaning: a. behind the cook line and sides of fryers (grease)
- Sanitization of equipment and utensils (46.731)
--A pot was observed being washed and rinsed, then put away without sanitizing. In addition, the deli slicer was cleaned during the inspection and when questioned, it was reported that the slicer sanitizing was pending. For manual warewashing (in the three compartment sink), an acceptable sanitizing solution would consist of a mix ratio of one ounce unscented chlorine to one gallon of water. Food-contact equipment shall be submerged in the sanitizing solution for at least 10 seconds and then air dried prior to use. Ensure proper warewashing (wash, rinse, sanitize and air dry) at all times
- Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
--Paper towel dispenser observed to be empty at the handwash sink (laundered towels being utilized). Provide individual paper towels immediately.
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11/17/2014 | Regular |
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