- Wiping Cloths Use Limitations (46.304)
Moist wiping cloths observed lying on counter and not stored in sanitizing solution.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Refrigerator recorded at 46F
- Ventilation Hood System Drip Prevention (46.581)
Horizontal ansul lines installed above hot food equipment in kitchen exhaust hood system
- Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
Food facility lacks sanitizer test strips to monitor sanitizer concentration for 3 bay sink
- Equipment in Good Repair & Proper Adjustment (46.671)
-Garbage grinder installed on food prep sink. -non-ANSI approved green banana smasher.
- Storing Clean Items (46.774)
Invert clean pots and pans face down on storage racks throughout where needed.
- Retention, Drainage & Delivery of Sewage, Other Liquid Waste & Rainwater (46.862(b)-(f))
Food prep sink directly plumbed with a garbage grinders
- Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
The handwash sink in the kitchen area does not have single use towels, continuous towels, or air drying device.
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07/27/2010 | Regular |
- Designation of Person in Charge (46.101)
Food certified person not present at time of inspection.
- Duty of Food Employees to Wash (46.132)
Hot water faucet handle not operating in front food prep area.
- In-Use Utensils & Between Use Storage (46.302)
General. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container, unless the food is non-potentially hazardous and within containers or equipment that can be closed, such as bins of sugar, flour or cinnamon—in which case the food preparation and dispensing utensils shall be stored with their handles above the top of the food within the containers. (b) Storage on cleaned and sanitized tables or equipment. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the table or equipment are cleaned and sanitized at a frequency specified in § § 46.712 and 46.731 (relating to frequency of cleaning equipment food-contact surfaces and utensils
- Wiping Cloths Use Limitations (46.304)
Moist wiping cloths observed lying on counter and not stored in sanitizing solution.
- Food Storage Requirements & Prohibited Areas (46.321)
Elevate foods in kitchen at least six inches off floor.
- Hot Holding Potentially Hazardous Foods (46.385(a)(1))
Meat patties, chicken and pork was held at 110F and 120F degrees F rather than 135 degrees F or above as required
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Refrigerator recorded at 53F
- Time as a Public Health Control for Potentially Hazardous Foods (46.385(c))
All prepared sauces and other mixed ingredient foods that are prepared and cooled must be labeled with name and preparation date.
- Cooling, Heating, & Holding Capacities (46.611)
Kitchen area refrigerator recorded at 53F.
- Equipment in Good Repair & Proper Adjustment (46.671)
Garbage grinder installed on food prep sink.
- Sanitization Requirements, Frequency and Methods (46.731)
Sanitizer not provided for 3 bay sink.
- Retention, Drainage & Delivery of Sewage, Other Liquid Waste & Rainwater (46.862(b)-(f))
Food prep sink directly plumbed with a garbage grinders
- Toilet Rooms Enclosed & Self-Closing Doors (46.922(d))
Restroom doors are not self-closing.
- Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
The handwash sink in the kitchen area does not have single use towels, continuous towels, or air drying device.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
Floors need cleaning due to mouse feces and soiled glue traps.
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03/23/2010 | Regular |
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