- 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 certified individual could not demonstrate proper knowledge of medical condition and disease reporting policies and practices. Management was instructed to initiate immediate corrective action. At time of inspection, the food safety certified person could not name reportable diseases or the symptoms associated with them. * Paper information was provided by sanitarian.
- 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). At time of inspection both cold holding units located across from the wok station had an ambient air temperature range of 49-50 F. Management was instructed to initiate immediate corrective action.
- Time as a Public Health Control for Potentially Hazardous Foods (46.385(c))
(c) Time as a public health control. (1) Except as specified in paragraph (2), if time—rather than temperature—is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, all of the following shall be done: (i) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. (ii) The food shall be cooked and served, served if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control. (iii) The food in unmarked containers or packages or marked to exceed a 4-hour limit shall be discarded. (iv) Written procedures shall be maintained in the food facility and made available to the Department upon request, that ensure compliance with this subsection and § 46.384(a)—(b) (relating to potentially hazardous food: cooling) for food that is prepared, cooked and refrigerated before time is used as a public health control. At time of inspection the following foods were stored on the prep table at room temperature: - Fried Chicken - 75.2 F - Egg Rolls - 79.6 F Time and temperature logs could not be provided. Management was instructed to immediately discard of the potentially hazardous food. Management initiated immediate corrective action.
- Maintenance & Operation of Manual Warewashing Equipment (46.676(a)-(c))
Clean 3-basin sink must be cleaned immediately before re-use, due to large amounts of old food debris observed in all 3 basins. Management was instructed to initiate immediate corrective action.
- 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. - The 3 basin sink needs cleaning due to large amounts of food debris observed in all 3 basins of the sink. Reminder: The 3-basin sink may not be used for food preparation. The 3-basin sink should be used for washing, rinsing, and sanitizing purposes only.
- Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
(b) Grease and soil accumulations. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Fryers need cleaning due to heavy grease, and old food accumulation observed at time of inspection.
- Wiping Cloth Air Drying Locations (46.772)
(a) Cloths used for wiping food spills. Cloths that are used for wiping food spills shall be used for no other purpose. (b) Wet and dry wiping cloths. Cloths used for wiping food spills shall be one of the following: (1) Dry and used for wiping food spills from tableware and carry-out containers. (2) Wet and cleaned as specified in § 46.751(b)(4) (relating to requirement and frequency of laundering), stored in a chemical sanitizer at a concentration specified in § 46.674(a) (relating to warewashing equipment: mechanical or manual), and used for wiping spills from food-contact and nonfood-contact surfaces of equipment. At time of inspection a soiled wet wiping cloth was observed on the prep table in the front prep area (near the counter).
- Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
(c) Availability of hand drying. Each handwashing sink or group of adjacent sinks shall be provided with one or more of the following: (1) Individual, disposable towels. (2) A continuous towel system that supplies the user with a clean towel. (3) A heated-air hand drying device. (d) Limitations on use of handwashing aids and devices. A sink used for food preparation or utensil washing, or a utility sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with the handwashing aids and devices required for a handwashing sink as specified in subsections (b) and (c) and § 46.882(a)(3) (relating to storage areas and receptacles for refuse, recyclables and returnables: numbers and capacities). Papertowels were not provided at the hand/grinder sink in the food prep area. Management initiated immediate corrective action.
- Cleaning Ventilation Systems (46.981(d))
(d) Cleaning ventilation systems without causing contamination, health hazard or nuisance. (1) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt and other materials. (2) If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge. Vents and light fixtures along the exhaust hood need cleaning due to heavy grease accumulation observed at time of inspection. Management is instructed to initiate immediate corrective action.
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04/07/2010 | Follow-up |
Restaurant representatives - add corrected or new information about New China Chinese Restaurant At Allegheny, 2552 E Allegheny Ave, Philadelphia, PA »