- Required Washing Locations (46.133)
Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility. Food employees may not clean their hands in a sink used for food preparation or warewashing, or in a utility sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. - At time of inspection an employee was observed rinsing her hands in the rinse compartment of the 3-basin sink. Management is instructed to initiate immediate corrective action.
- Preventing Contamination from Food Contact with Equipment & Utensils (46.301)
Food shall only contact surfaces of equipment and utensils that are cleaned as specified in § § 46.711—46.719 (relating to cleaning of equipment and utensils) and sanitized as specified in § 46.731 (relating to sanitization: requirement, frequency and methods). At time of inspection management said that they prepare foods (i.e. shrimp & rice) for customers in the 3-basin sink. Foods must be prepared in an approved food prep sink only. - Provide splash guards between the shallow basin handsink and the 3-basin sink. Management was instructed to initiate immediate corrective action.
- Labeling (46.422)
- Label all foods stored in the reach-in refrigeration unit located near the bathroom.
- Chemical Sanitization for Mechanical or Manual Warewashing Equipment (46.674(d))
Multi-use utensils are improperly cleaned and sanitized due to the following: - Improper use of the 3-basin sink - Lack of sanitizer test strips
- Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
(c) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Clean inside of reach-in freezer unit and where necessary.
- Wiping Cloth Air Drying Locations (46.772)
(a) General. Except as provided in subsection (b), wiping cloths laundered in a food facility that does not have a mechanical clothes dryer as specified in § 46.615(b) (relating to clothes washers and dryers) shall be air-dried in a location and in a manner that prevents contamination of food, equipment, utensils, linens, single-service and single-use articles and wiping cloths. (b) Exception. This section does not apply if wiping cloths are stored after laundering in a sanitizing solution as specified in § 46.674(d) (relating to warewashing equipment: mechanical or manual). - At time of inspection soiled wiping cloths were observed drying on the sanitize compartment of the 3-basin sink.
- Storing Clean Items (46.774)
At time of inspection a cutting board was observed being stored between the wall and the 3-basin sink. Management is instructed to initiate immediate corrective action.
- Backflow Prevention Device when Required, Backflow Prevention Device on Carbonator (46.823(d)(e))
(c) Utility sink. At least one utility sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. - Establishment does not have a utility sink
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
(a) Using a handwashing facility. (1) A handwashing facility shall be maintained so that it is accessible at all times for employee use. (2) A handwashing facility may not be used for purposes other than handwashing. At time of inspection the hand washing sink in the food prep area was inaccessible, due to a cutting board blocking the basin. A handwashing sink must be accessible at all times. Management is instructed to initiate immediate corrective action.
- Retention, Drainage & Delivery of Sewage, Other Liquid Waste & Rainwater (46.862(b)-(f))
(1) Except as specified in paragraphs (2) and (3), a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment or utensils are placed. - Establishment prepares food in the 3-basin sink but does not have a food prep sink for washing shrimp and other foods.
- Materials, Design, Construction & Installation of Storage Areas & Waste Receptacles (46.881)
(d) Receptacles. Receptacles and waste handling units for refuse, recyclables and returnables and for use with materials containing food residue shall be durable, cleanable, insect- and rodent-resistant, leakproof and nonabsorbent. Plastic bags and wet strength paper bags may be used to line receptacles for storage inside the food facility, or within closed outside receptacles. - Garbage stored in the kitchen is stored in a cardboard box and not in a manner that is inaccessible to vermin.
- Toilet Rooms Enclosed & Self-Closing Doors (46.922(d))
(d) Toilet rooms shall be enclosed. A toilet room located on the premises of a food facility shall be completely enclosed and provided with a tight-fitting and self-closing door. - Toilet room door is not self- closing.
- Outer Openings Protected, Exterior Walls & Roofs Protective Barrier (46.922(e)(f))
(e) Outer openings shall be protected. (1) Except as specified in paragraphs (2)—(5), outer openings of a food facility shall be protected against the entry of insects and rodents by use of the following: (i) Filling or closing holes and other gaps along floors, walls and ceilings. (ii) Having closed, tight-fitting windows. (iii) Having solid, self-closing, tight-fitting doors. - Seal holes and gaps around the basement cellar door.
|
11/26/2010 | Regular |
Restaurant representatives - add corrected or new information about 2974 Lchs Inc, 2974 Aramingo Ave, Philadelphia, PA »