- Duty to Report Disease or Medical Condition (46.111)
Food Safety certified person not present.
- Duty to Report Disease or Medical Condition (46.111)
(b) Responsibility of a person in charge to report information to Department. The person in charge shall notify the Department that a food employee is diagnosed with an illness due to Salmonella typhi, Shigella spp., Shiga toxin-producing Escherichia coli or hepatitis A virus. (c) Responsibilities of a food employee or food employee applicant. A food employee or a person who applies for a job as a food employee shall report to the person in charge the information specified in this section in a manner that allows the person in charge to prevent the likelihood of foodborne disease transmission. This information includes the date of onset of jaundice or the date of onset of any illness or condition specified in § 46.112. A Food Safety certified person is not present
- Cleanliness of Hands and Exposed Portions of Arms (46.131)
(a) Responsibility of food employees. Food employees shall keep their hands and exposed portions of their arms clean. (b) Cleaning procedure. (1) General procedure. Except as specified in paragraph (2), food employees shall clean their hands and exposed portions of their arms (or surrogate prosthetic devices for hands or arms) for at least 20 seconds using a cleaning compound in a handwashing sink that is equipped as specified in § 46.822(b) (relating to design, construction and installation of plumbing systems) by using the following cleaning procedure: (i) Create vigorous friction on the surfaces of the lathered fingers, finger tips, areas between the fingers, hands and arms (or by vigorously rubbing the surrogate prosthetic devices for hands and arms) for at least 10—15 seconds. (ii) Thoroughly rinse under clean running, warm water. (iii) Immediately follow the rinse with thorough drying of cleaned hands and arms (or surrogate prosthetic devices) using a method specified in § 46.941(c) (relating to handwashing facilities: numbers and capacities). Proper handwashing is not conducted
- 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 the following was observed: - Employee washing dishes in hand/grinder sink. Dishes should be cleaned and sanitized in the 3-basin sink only. - The 3-basin sink was dirty with old food stains and debris Clean 3-basin sink immediately. - Fly observed flying around food prep area and landing on food contact surfaces. Management was instructed to initiate immediate corrective action.
- 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 following units were defective: Repair defective unit immediately. - Deli Case- Had an ambient air temperature of 79.2 F. - Cold Hold (sandwich condiments) had an ambient air temperature of 48.2 F. The following internal air temperatures were observed: - Turkey - 74.0 (deli case) Ham - 74.0 (deli case) - Salami - 74.2 (deli case) Cheese - 51.4 (cold hold condiment station) * All potentially hazardous foods were immediately discarded Management initiated immediate corrective unit.
- Food Temperature Measuring Devices Provided (46.632)
Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified in Subchapter C (relating to food). Provide thermometers for all refrigeration units. A food temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature of thin foods, such as meat patties or fish fillets. Provide thermometers with a probe for defective deli case and cold hold sandwich condiment station.
- Covered Waste Receptacle in Women's Toilet Room (46.882(b))
(b) Toilet room receptacle for sanitary napkins. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. - Provide covered waste receptacle in bathroom for the disposal of sanitary napkins.
- Operation & Maintenance of Storage Areas, Redeeming Machines, Waste Receptacles & Waste Handling Units (46.884)
(d) Covering receptacles. Receptacles and waste handling units for refuse, recyclables and returnables shall be kept covered as follows: (1) Inside the food facility if the receptacles and units are filled or contain food residue and are not in continuous use. (2) With tight-fitting lids or doors if kept outside the food facility. At time of inspection trash can in food prep area (containing food refuse) was observed uncovered without a lid.
- Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
(a) Minimum number. Handwashing facilities shall be provided in a food facility as specified in § 46.823(a) (relating to numbers and capacities of plumbing facilities). (b) Availability of handwashing cleanser. Each handwashing sink or group of two adjacent sinks shall be provided with a supply of hand cleaning liquid, powder or bar soap. (c) Availability of hand drying. Each handwashing sink or group of adjacent sinks shall be provided with one or more of the following: (1) Individual, disposable towels. (2) A continuous towel system that supplies the user with a clean towel. (3) A heated-air hand drying device. (e) Handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. At time of inspection the following was observed at both handsinks in the food prep area and bathroom: - No soap - No papertowels - No handwashing reminder sign Management is instructed to initiate immediate corrective action.
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05/27/2010 | Regular |
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