- Pesticides (46.1026)
Observed open insecticides and rodenticides not labeled by the manufacturer for food facility usage, in the basement and floor corner of patron service area. *Management initiated immediate corrective action.*
- 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.
- Materials in Multiuse Utensils & Food-Contact Surfaces (46.521)
Unapproved containers used to store bulk foods. Obtain food-grade containers for bulk food storage.
- Operation & Maintenance of Storage Areas, Redeeming Machines, Waste Receptacles & Waste Handling Units (46.884)
Trash stored on floor in rear parking lot of establishment. Provide trash receptacles with tight-fitting lids to store trash.
- Light Bulb Protective Shielding (46.922(a))
Provide protective shield for light in Snapple refrigeration unit.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
Clean floor and shelves of rear beverage storage area to remove old mouse droppings. *Management initiated immediate corrective action.*
- Controlling Pests, Removing Dead or Trapped Birds, Insects, Rodents and Pests (46.981(k)(l))
Visible physical evidence of rodent activity observed in the establishment. -Mouse droppings observed on floor perimeters of beverage storage room leading to rear exit. Mouse droppings also observed on beverage storage shelves in rear beverage storage room.
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09/04/2010 | Follow-up |
- Duty of Food Employees to Wash (46.132)
Food employees observed donning single use gloves without a prior hand wash. Food employee was observed preparing food without gloves then donning gloves after observing inspector.
- 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
- Preventing Contamination from Food Employees' Hands (46.261)
A food employee was observed touching ready to eat food with his bare hands. Employees was preparing food without gloves then donning gloves after seeing inspector.
- 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). Food contact surfaces and equipment is not protected from contamination due to heavy domestic fly infestation.
- Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
- Clean equipment along cook station due to grease accumulation - Clean inside of refrigerator unit where milk is stored.
- Cleanability of Floors, Walls, & Ceilings (46.921)
- Floors need a general cleaning due to mice droppings and food debris.
- Controlling Pests, Removing Dead or Trapped Birds, Insects, Rodents and Pests (46.981(k)(l))
(k) Controlling pests. The presence of insects, rodents and other pests shall be controlled to minimize their presence on the premises by all of the following: (1) Routinely inspecting incoming shipments of food and supplies. (2) Routinely inspecting the premises for evidence of pests. (3) Using methods, if pests are found, such as trapping devices or other means of pest control as specified in § 46.1026(b) and (c) (relating to pesticides). (4) Eliminating harborage conditions. At time of inspection the following was observed: - Numerous domestic house flies were observed flying around the food prep area. - Roaches crawling in the handsink and along the floor/wall perimeter in the food area. - Fresh mice droppings observed on shelves throughout the retail area. Eliminate all infestations immediately.
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09/02/2010 | Follow-up |
| No violation noted during this evaluation. | 06/04/2010 | Opening |
- Duties of the Person in Charge (46.102)
The person in charge shall perform the following duties:(9) Routinely monitor solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature and exposure time for chemical sanitizing, to ensure that employees properly sanitize cleaned multiuse equipment and utensils before they are reused. (12) Ensure that employees are properly trained in food safety as it relates to their assigned duties. At time of inspection the Food Safety Certified person could not demonstrate the following: - Proper sanitization, instructions were explained by sanitarians - No sanitizer test strips
- 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
- Food Storage Requirements & Prohibited Areas (46.321)
- Provide sneeze guards for scale in the food prep area
- 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 all potentially hazardous foods inside of the deli case.
- Materials for Surfaces that are Nonfood-Contact Surfaces (46.522)
Surfaces of equipment that are nonfood-contact surfaces, but are exposed to splash, spillage or other food soiling or that require frequent cleaning, shall be constructed of a corrosion-resistant, nonabsorbent and smooth material. - Unfinished storage racks observed in the dry storage areas.
- 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. - Provide sanitizer test strips
- 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-hold prep station
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
a) General requirement. The physical facilities of a food facility shall be maintained in good repair. (b) Cleaning: frequency and limitations. (1) The physical facilities of a food facility shall be cleaned as often as necessary to keep them clean. - Repair damage obssrved in the walls/ceilings of the warewashing area, where rats are entering in.
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06/02/2010 | Complaint |
Restaurant representatives - add corrected or new information about Martin's Deli, 2772 Kensington Ave, Philadelphia, PA »