- Duty to Report Disease or Medical Condition (46.111)
Food faciliy does not have a Health Awareness Reporting Procedure for food employees
- Duty of Food Employees to Wash (46.132)
Food employees observed donning single use gloves without a prior hand wash. - Observed several employees placing gloves on without washing hands
- Hair Restraints (46.152)
Food employees observed not wearing or wearing ineffective hair restraints, such as nets, hats, or beard restraints.
- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
- Uncovered food present in freezer
- Identification of Content on Food Storage Containers (46.282)
Working bulk food ingredient storage containers are not labeled with the common name of the food.
- In-Use Utensils & Between Use Storage (46.302)
Knives and/or cleavers stored between table edges in front kitchen/prep area which are not easily cleaned and sanitized.
- Wiping Cloths Use Limitations (46.304)
Moist wiping cloths observed lying on various prep tables and not stored in sanitizing solution in between usage to prevent the growth of bacteria.
- Food Storage Requirements & Prohibited Areas (46.321)
All food, food items and beverages is not stored at least 6 inches above the floor on ANSI/NSF approved racks (walk-in box) to prevent the harborage of insects and rodents
- Cooling Methods & Food Containers Used/Arranged (46.384(c)(d))
- The establishment has to determine and estblish a proper way of cooling tuna and chicken salad
- Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
Prepared meats and vegetables, and various sauces potentially hazardous ready to eat food, prepared in the food facility and held for more than 48 hours, located in the walk-in box, cold prep unit (3) and prep area , was not date marked.
- Time as a Public Health Control for Potentially Hazardous Foods (46.385(c))
Time in lieu of temperature being used in the food facility to control ready to eat potentially hazardous foods without written procedures or documentation to verify disposition of food, in the cold prep unit.
- Food Temperature Measuring Devices Provided (46.632)
Temperature measuring devices for ensuring proper temperatures of equipment are not available or readily accessible inside all refrigeration equipment.
- Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
Food facility lacks sanitizer test strips to monitor sanitizer concentration.
- Equipment in Good Repair & Proper Adjustment (46.671)
- Provide a splash guard between handwashing sink and hot steam table in front kitchen/prep area - Provide a splash guard between prep sink and stove top in rear kitchen/prep area
- Single-Service & Single-Use Articles Required, Reuse Prohibited (46.692)
Food, equipment, and utensils observed stored upright, not invertedly to prevent contamination
- Frequency of Cleaning Equipment Food Contact Surfaces and Utensils (46.712)
Slicer is not being washed, rinsed and sanitized at least every 4 hours.
- Backflow Prevention Device when Required, Backflow Prevention Device on Carbonator (46.823(d)(e))
- Provide backflow prevention device on carbonator
- Location & Placement of Handwashing Facilities (46.824(a) & 46.961)
Provide a handwashing sink in rear prep area
- Cleanability of Floors, Walls, & Ceilings (46.921)
Provide cove basing throughout establishment, where necessary
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05/25/2010 | Regular |
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