- Single-Use Gloves for Only One Task (46.305(a))
(a) Single-use gloves. Single-use gloves shall be used for only one task (such as working with ready-to-eat food or with raw animal-derived food), used for no other purpose and discarded when damaged or soiled, or when interruptions occur in the operation. At time of inspection single service gloves were observed drying on the splashguards, management was instructed to immediately discard of gloves.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
(a) General. Except during preparation, cooking or cooling, or when time is used as the public health control as specified in subsection (c), potentially hazardous food shall be maintained at one of the following temperatures, as applicable: (2) At 5°C (41°F) or less except as specified in paragraphs (3)—(5), or § 46.584(b) (relating to vending machines). At time of inspection the deli case had an ambient air temperature that ranged from 48-58.8 F. Internal temperatures for potentially hazardous foods measured within appropriate range, all potentially hazardous foods were moved to a colder unit. NOTE: Management was instructed to not use defective unit until optimum temperatures are reached.
- 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 wiping cloths were observed drying on the splashguards. Managements instructed to initiate immediate corrective action.
- Backflow Prevention Device when Required, Backflow Prevention Device on Carbonator (46.823(d)(e))
(d) Backflow prevention device: when required. A plumbing system shall be installed to preclude backflow of a solid, liquid or gas contaminant into the water supply system at each point of use at the food facility, including on a hose bib if a hose is attached, or on a hose bib if a hose is not attached but can be attached, by an approved backflow prevention device as specified in § 46.822(d) (relating to design, construction and installation of plumbing systems). Provide a backflow device between the handsink and the manual 3-basin 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/grinder sink in the food prep area was observed being used as a storage facility.
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03/22/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Alvarez Mini Market, 3071 C St, Philadelphia, PA »