- Duties of the Person in Charge (46.102)
13) ensure that at least one person with a valid Food Establishment Personnel Food Safety Certificate issued by the Department is on duty during all hours of operation. At time of inspection the food safety certified person Keum Song was not present. Management was instructed to initiate immediate corrective action.
- Duty to Report Disease or Medical Condition (46.111)
Food Safety Certified person not present at time of inspection.
- 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.
- Preventing Contamination from Food Employees' Hands (46.261)
(a) Hand washing required. Food employees shall wash their hands as specified in § 46.131 (relating to cleanliness of hands and exposed portions of arms). (b) Hand contact with ready-to-eat food. Except when washing fruits and vegetables as specified in § 46.285 (relating to washing raw fruits and vegetables) or when approved in accordance with subsection (d), food employees may not contact exposed, ready-to-eat food with their bare hands, and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment. At time of inspection an employee was observed preparing toast with his bare hands. Management was instructed (by sanitarian) to immediately wash his hands and put on gloves.
- 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 foods was observed inside of the walk-in box. Elevate all foods, 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). 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 inside of the walk-in unit and all refrigeration unit where missing.
- Objective of Cleaning Food Contact Surfaces & Utensils (46.711(a))
(a) General cleanliness requirement. Equipment food-contact surfaces and utensils shall be clean to sight and touch. At time of inspection food prep sink was filthy with heavy dust/dirt accumulation.
- 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. The following non food contact surfaces need cleaning: - Defective cold-hold unit (dry storage) needs cleaning due to old food debris observed - Mop sink needs cleaning due to heavy/dust accumulation observed - Handsink in restroom needs cleaning
- 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 air drying in the 3-basin sink. Management is instructed to initiate immediate corrective action.
- Lighting Intensity (46.943)
Lighting is inadequate
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03/10/2010 | Regular |
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