Pesticides (46.1026)
--Food facility using rodent bait placed on the floor under the microwave and not covered and tamper resistant. Corrected on-site by removing rodent bait from facility.
Design & Functionality of Temperature Measuring Devices (46.590)
--Temperature measuring device for ensuring proper temperature of equipment is not provided. It was reported that a volunteer was to bring a stem thermometer to the facility today. End cooking temperatures: Poultry 165°F
Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
--Clean and sanitize under the griddle and fryers.
Sanitization of equipment and utensils (46.731)
--No sanitizer provided on-site during the inspection. A volunteer reported that they would bring chlorine back prior to public food service for use at the three compartment sink. Ensure all food-contact equipment is washed, rinsed, sanitized and air dried prior to use (for the first time) and when finished using. Maintain the chlorine levels between 50 and 100 parts per million for sanitizing at 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 a minimum of 10 seconds and then air dried prior to use.
Restaurant representatives - add corrected or new information about Phoenixville Youth Babe Ruth Tourney 2013, 1101 Jefferson St, Phoenixville, PA »