- Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
(b) Date marking of ready-to-eat, potentially hazardous food. (1) Except as specified in paragraph (4) or (5), refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food facility for more than 48 hours shall be clearly marked to indicate either of the following: (i) The date by which the food shall be consumed on the premises, sold or discarded. (ii) The date on which the food was prepared. Provide date marking for fruit salads and ham, cheese stored in the reach-in refrigeration unit in the retail area.
- Equipment in Good Repair & Proper Adjustment (46.671)
3 basin sink observed not sealed properly. Pizza Oven Convetion observed.
- Outer Openings Protected, Exterior Walls & Roofs Protective Barrier (46.922(e)(f))
(e) Outer openings shall be protected. (1) Except as specified in paragraphs (2)—(5), outer openings of a food facility shall be protected against the entry of insects and rodents by use of the following: (i) Filling or closing holes and other gaps along floors, walls and ceilings. (ii) Having closed, tight-fitting windows. (iii) Having solid, self-closing, tight-fitting doors. - Seal holes and gaps around basement cellar door.
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07/22/2010 | Follow-up |
- 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. At time of inspection the Food Safety trained person could not demonstrate knowledge of proper disease reporting practices. Management is instructed to initiate immediate corrective action.
- 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). Establishment prepares hoagies, and wants to serve as a commissary for a fruit cart. NOTE: This establishment does not have a food prep sink. 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). Reach-in refrigeration unit used by the fruit cart had an ambient air temperature of 46.2 F. Management is instructed to initiate immediate corrective action.
- Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
(b) Date marking of ready-to-eat, potentially hazardous food. (1) Except as specified in paragraph (4) or (5), refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food facility for more than 48 hours shall be clearly marked to indicate either of the following: (i) The date by which the food shall be consumed on the premises, sold or discarded. (ii) The date on which the food was prepared. Provide date marking for fruit salads stored in the reach-in refrigeration unit in the retail area.
- Maintenance & Operation of Manual Warewashing Equipment (46.676(a)-(c))
(a) Warewashing sinks: use limitation. A warewashing sink may not be used for handwashing. Warewashing sinks may not be used for food preparation. At time of inspection owner said that fruit is washed in the 3-basin sink. Food should only be prepared in an approved food prep sink. Management is instructed to initiate immediate corrective action.
- 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. At time of inspection the following was observed: - Deep freezer when water ice containers are stored need cleaning due to large amounts of old food debris observed. - Clean old food debris on the shelves under the meat slicer.
- Drying Clean Equipment & Utensils (46.771)
(a) Air-drying or adequate draining required. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining as specified in 21 CFR 178.1010(a) (relating to sanitizing solutions) before contact with food. Provide an American National Standards Institute (ANSI) approved drying rack above the 3-basin sink.
- 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 wet wiping cloths were observed on prep stations in the rear warewashing area and in the front prep area.
- Backflow Prevention Device when Required, Backflow Prevention Device on Carbonator (46.823(d)(e))
(c) Utility sink. At least one utility sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. - Establishment does not have a utility/mop sink.
- Retention, Drainage & Delivery of Sewage, Other Liquid Waste & Rainwater (46.862(b)-(f))
(1) Except as specified in paragraphs (2) and (3), a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment or utensils are placed. Establishment prepares hoagies, and serves as a commissary for a fruit cart. No food prep sink in the establishment. Management is instructed to initiate immediate corrective action.
- 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 separate covered waste receptacle in the bathroom for the disposal of sanitary napkins.
- Operation & Maintenance of Storage Areas, Redeeming Machines, Waste Receptacles & Waste Handling Units (46.884)
(a) Storing refuse, recyclables and returnables. Refuse, recyclables and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. (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. - Provide tight fitting lid for trash can in front outside area - Trash dumpsters (located on Edgemont St.) are overflowing with garbage and trash. Management is instructed to initiate immediate corrective action. Trash ticket issued at time of inspection.
- Cleanability of Floors, Walls, & Ceilings (46.921)
(2) Exposed utility service lines and pipes in a food facility shall be installed so they do not obstruct or prevent cleaning of the floors, walls or ceilings. Seal gaps around utility pipe in the wall (located in the rear office area).
- Lighting Intensity (46.943)
Lighting is inadequate inside of rear warewashing area.
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04/20/2010 | Regular |
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