- Duties of the Person in Charge (46.102)
- Provide a partition between the prep area (near the assorted dessert case)and the customer seating area.
- 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. Food Safety Certified person not present at time of inspection.
- Cleanliness of Outer Clothing (46.137)
Food employees shall wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, single-service articles and single-use articles. - At time of inspection a male employee was observed outside (on his phone, as well as performing other activities) in the dumpster area with both his apron and gloves on. Gloves and apron should immediately be removed when leaving the food prep area. Management is instructed to initiate immediate corrective action.
- Eating, Drinking or Using Tobacco (46.151(a))
(a) Eating, drinking or using tobacco. (1) General prohibition. An employee may not eat, drink or use any form of tobacco unless the use occurs in designated areas where the contamination of exposed food
- 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. - Employees were observed performing multiple tasks both inside and outside of the facility with gloves on. Gloves should immediately be removed when leaving food prep. Management was instructed to initiate immediate corrective action.
- Food Storage Requirements & Prohibited Areas (46.321)
(a) General storage requirements. Except as specified in subsections (b) and (c), food shall be protected from contamination by storing as follows: (1) In a clean, dry location. (2) Where it is not exposed to splash, dust or other contamination. (3) At least 15 cm (6 inches) above the floor. - At time of inspection direct floor storage of multiple food items was observed inside of basement walk-in boxes. Management was instructed to initiate immediate corrective action.
- Cooling Methods & Food Containers Used/Arranged (46.384(c)(d))
(c) Cooling methods. Cooling shall be accomplished in accordance with the time and temperature criteria specified in subsection (a) by using one or more of the following methods, based on the type of food being cooled: (1) Placing the food in shallow pans. (2) Separating the food into smaller or thinner portions. (3) Using rapid cooling equipment. (4) Stirring the food in a container placed in an ice water bath. (5) Using containers that facilitate heat transfer. (6) Adding ice as an ingredient. (7) Other effective methods. (d) Food containers in which food is cooled. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be both of the following: (1) Arranged in the equipment to provide maximum heat transfer through the container walls. (2) Loosely covered, or uncovered if protected from overhead contamination as specified in § 46.321(a)(2) (relating to food storage), during the cooling period to facilitate heat transfer from the surface of the food. - At time of inspection employees were observed improperly cooling ground beef, proper instructions were explained by sanitarian. Management is 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 refrigerator where deli meat is stored had an ambient air temperature that ranged from 46-50 degrees. Salami which had an internal temp. of 50.2 F was discarded. Management was instructed to initiate immediate corrective action.
- Time as a Public Health Control for Potentially Hazardous Foods (46.385(c))
(c) Time as a public health control. (1) Except as specified in paragraph (2), if time—rather than temperature—is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, all of the following shall be done: (i) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. (ii) The food shall be cooked and served, served if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control. (iii) The food in unmarked containers or packages or marked to exceed a 4-hour limit shall be discarded. (iv) Written procedures shall be maintained in the food facility and made available to the Department upon request, that ensure compliance with this subsection and § 46.384(a)—(b) (relating to potentially hazardous food: cooling) for food that is prepared, cooked and refrigerated before time is used as a public health control. - At time of inspection, a container of cooked chicken gizzards was observed cooling on the counter of the hot food holding unit. Chicken gizzards had an internal temperature of 85.0, time and temperature logs could not be provuded atime of inspection. Management was instructed to discard gizzards immediately.
- Labeling (46.422)
- Label all foods and bulk food containers stored inside of the walk-in boxes, refrigeration units, and throuhout where necessary.
- Materials in Multiuse Utensils & Food-Contact Surfaces (46.521)
(a) Required characteristics. Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors or tastes to food. Under normal use conditions these materials shall be all of the following: (1) Safe. (2) Durable, corrosion-resistant and nonabsorbent. (3) Sufficient in weight and thickness to withstand repeated warewashing. (4) Finished to have a smooth, easily cleanable surface. (5) Resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. - At time of inspection multiple food items in the walk-in boxes were observed being stored in plastic bags. Management is instructed to initiate immediate corrective action.
- 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 inside of all hot and cold food holding units
- Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
A test kit or other device that accurately measures the concentration in mg/L or ppm of sanitizing solutions shall be provided. - Sanitizer test strips could not be provided at time of inspection. Management is instructed to initiate immediate corrective action.
- Chemical Sanitization for Mechanical or Manual Warewashing Equipment (46.674(d))
- Sanitizer test strips could not be provided at time of inspection Management was instructed to initiate immediate corrective action.
- Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
(b) Grease and soil accumulations. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. - Entire cookstation needs cleaning due to grease accumulation observed around and behind equipment.
- 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 being stored on the cold holding unit in the kitchen, as well as on the basin of the 3-basin sink.
- Storing Clean Items (46.774)
(a) General requirement for equipment, utensils, linens and single-service and single-use articles. Except as specified in subsection (d), cleaned equipment and utensils, laundered linens and single-service and single-use articles shall be stored as follows: (1) In a clean, dry location. (2) Where they are not exposed to splash, dust or other contamination. (3) At least 15 cm (6 inches) above the floor. - At time of inspection clean baking utensils,pans etc. were observed being stored on shelves in the basement. Note: Basement ceiling is not of approved design, ceiling is made of old wood.
- 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 a covered waste receptacle in the bathroom for the disposal of sanitary napkins.
|
05/21/2010 | Regular |
Restaurant representatives - add corrected or new information about El Coqui, 700 E Westmoreland St, Philadelphia, PA »