- 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 was observed doing the following: - Could not demonstrate knowledge regarding proper sanitization. - Food Safety Certified person dropped a fried chicken wing on the floor of the walk-in box, then picking it up and placing it in the bowl with other fried chicken. * Sanitarian immediately instructed him discard of contaminated chicken wings. Management was instructed to initiate immediate corrective action.
- 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 person could not demonstrate knowledge of symptoms associated with reportable diseases. Management is instructed to initiate immediate corrective action.
- Food Storage Requirements & Prohibited Areas (46.321)
- Provide splash guards between the shallow basin handsink and the food prep sink (a) General storage requirements. Except as specified in subsections (b) and (c), food shall be protected from contamination by storing as follows: (1) In a clean, dry location. (2) Where it is not exposed to splash, dust or other contamination. (3) At least 15 cm (6 inches) above the floor. - At time of inspection direct floor storage of foods was observed inside of the walk-in box.
- Thawing Potentially Hazardous Food (46.383)
Except as specified in paragraph (4), potentially hazardous food shall be thawed by one of the procedures that follow: (1) Under refrigeration that maintains the food temperature at 5°C (41°F) or less, or at 7°C (45°F) or less as specified in § 46.385(a)(3) (relating to potentially hazardous food: hot and cold holding). (2) Completely submerged under running water at a water temperature of 21°C (70°F) or below
- 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 the following was observed: - The cold-holding unit (located across from wok station) had an ambient air temperature of 61F. - Discard shrimp and discontinue use of defective refrigeration units until optimum temperatures are reached. Management is 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. (2) In a food facility that serves a highly susceptible population, time only—rather than temperature—may not be used as the public health control for raw eggs. Fried chicken wings were observed being stored in a bowl near front counter, chicken wings measured at 63.4 F. Time and temperature control logs could not be provided. Discard of chicken wings immediately.
- Food Temperature Measuring Devices Provided (46.632)
Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified in Subchapter C (relating to food). A food temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature of thin foods, such as meat patties or fish fillets. - Provide accurately scaled thermometers inside of all refrigeration units.
- Equipment in Good Repair & Proper Adjustment (46.671)
(Ref.501) At time of inspection the following domestic and non ANSI approved equipment was observed: - Garbage grinder installed or shallow basin wall mounted hand silk. - Domestic deep freezers in the basement - Domestic freezers and refrigerator in prep area and in basement - Domestic microwave in food prep area - Cardboard shelf lining observed
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
(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, heavy dark fryer oil. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. - Catch basins need cleaning in the basement.
- Sanitization Requirements, Frequency and Methods (46.731)
Milt-are utensils are not properly cleaned and sanitized due to the following: - All employees (including the food safety certified person)lack of knowledge regarding proper sanitization. - Lack of sink stoppers for all basins.
- 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 drying on the pipes of the 3-basin sink.
- 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 receptacle inside of 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. Trash cans (containing food refuse) were observed uncovered throughout the facility.
- 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. At time of inspection the following was observed: - Front door was observed open without proper screening - Seal holes and gaps around the basement cellar door.
- 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. - Basement floors need cleaning due to water observed throughout.
|
05/03/2010 | Follow-up |
Restaurant representatives - add corrected or new information about New Eli, 2956 Kensington Ave, Philadelphia, PA »