- Hair Restraints (46.152)
--Food employees observed in food prep area, not wearing proper hair restraints, such as nets, hats, visors or sweat bands.
- Design & Functionality of Temperature Measuring Devices (46.590)
--Temperature measuring device for ensuring proper temperature of equipment is not available or readily accessible in the true reach in refrigerator directly below the cappuccino machine.
- Cutting Surfaces Maintained (46.672)
--Observed deeply scored cutting board on the baine marie with a black mold-like substance present.
- Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
--No test strips or test kit were available to for choline and quaternary sanitizers in use to determine sanitizer concentration.
- Chemical Sanitization for Mechanical or Manual Warewashing Equipment (46.674(d))
--The quaternary ammonia concentration in the sanitizing solution of the three-bay ware wash sink was well above 400 ppm, rather than 200 ppm as stated on the manufacturer's use directions.
- Storing Clean Items (46.774)
--Cleaned and sanitized utensils,( black spoons) located in on top of the baine marie, are stored with food contact surfaces or lip area exposed to hand contact when retrieved by food employees.
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
--The hand wash sink across from the grill area was blocked by dirty dishes and not accessible at all times for employee use. This sink also did not have any hand towels available. The hand sink by the three bin sink area did not have a sign, soap or hand towels.
- Cleanability of Floors, Walls, & Ceilings (46.921)
--Observed the ceiling vent directly above the meat slicer area, has a heavy dust build-up present.
- 3 C.S, 6501-6510 (FEC)
--Food facility operator failed to post an original, valid Food Employee Certification in a location conspicuous to the consumer.
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06/02/2014 | Regular |
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