- Required Washing Locations (46.133)
Required Washing Locations Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility. No hand sink provided in the food preparation area in the infants room. No hand sink provided in the toddlers rooms #1 and #2 in the food preparation area. Note: One sink available in the kitchen for employees to wash the hands before assisting the childrens with their food or meals.
- Hair Restraints (46.152)
No hair covering in use by the food certified person or food service employees.
- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
Childrens lunchbags stored next to the diapering station in the toddlers room. Table with the diapering station was removed while present.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Potentially Hazardous Foods: Cold Holding (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. Childrens lunchbags with prepared food stored at room temperature. No ice packs observed in it . Note: A refrigerator unit observed in the kitchen available to store lunchbags.
- Food Temperature Measuring Devices Provided (46.632)
No thermometers provided in the refrigerators in the infants room and toddlers room.
- Equipment in Good Repair & Proper Adjustment (46.671)
Domestic refrigerators and microwave in the infants rooms , room #1 ,#2.
- Sanitization Requirements, Frequency and Methods (46.731)
Sanitization: Requirement, Frequency and Methods (a) Requirement. Equipment food-contact surfaces and utensils shall be sanitized in accordance with this section. (b) Frequency. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (c) Methods: hot water and chemical. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized by the following methods, based upon the type of operation: (1) In hot water manual operations: by immersion for at least 30 seconds and as specified in § 46.676(d) (relating to manual warewashing equipment). (2) In hot water mechanical operations: by being cycled through equipment that is set up as specified in § 46.675(a), (d) and (e) (relating to mechanical warewashing equipment) and achieving a utensil surface temperature of 71°C (160°F) as measured by an irreversible registering temperature indicator. (3) In chemical manual or mechanical operations: including the application of sanitizing chemicals by immersion, manual swabbing, brushing or pressure spraying methods, using a solution as specified in § 46.674(d) (relating to warewashing equipment: mechanical or manual) for the following exposure time, as applicable: Childrens plates are clean in the childrens toilet hand sink.
- Location & Placement of Handwashing Facilities (46.824(a) & 46.961)
Location and placement of plumbing facilities. (a) Handwashing facilities. A handwashing facility shall be located as follows: (1) In food preparation, food dispensing and warewashing areas to allow convenient use by employees.
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11/03/2010 | Regular |
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