- In-Use Utensils & Between Use Storage (46.302)
Food dispensing utensil for water ice/italian ice observed in stagnate room temperature water. Discontinue practice to prevent bacteria growth. Suggested for PIC to store in refrigeration unit.
- Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
Food facility lacks sanitizer test strips to monitor sanitizer concentration. Provide and utilize.
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
Clean shelving where beverages are stored to remove debris (minor). Clean freezer to remove food splatters to prevent the attraction of vermin.
- Sanitization Requirements, Frequency and Methods (46.731)
Requirement. Equipment food-contact surfaces and utensils shall be sanitized in accordance with this section. (b) Frequency. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (c) Methods: hot water and chemical. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized by the following methods, based upon the type of operation: (1) In hot water manual operations: by immersion for at least 30 seconds and as specified in § 46.676(d) (relating to manual warewashing equipment). (2) In hot water mechanical operations: by being cycled through equipment that is set up as specified in § 46.675(a), (d) and (e) (relating to mechanical warewashing equipment) and achieving a utensil surface temperature of 71°C (160°F) as measured by an irreversible registering temperature indicator. (3) In chemical manual or mechanical operations: including the application of sanitizing chemicals by immersion, manual swabbing, brushing or pressure spraying methods, using a solution as specified in § 46.674(d) (relating to warewashing equipment: mechanical or manual) for the following exposure time, as applicable: (i) Except as specified in subparagraph (ii), an exposure time of at least 10 seconds for a chlorine solution specified in § 46.674(d)(1). (ii) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L (ppm) that has a pH of 10 or less and a temperature of at least 38°C (100°F) or a pH of 8 or less and a temperature of at least 24°C (75°F). (iii) An exposure time of at least 30 seconds for other chemical sanitizing solutions. (iv) An exposure time used in relationship with a combination of temperature, concentration and pH that, when evaluated for efficacy, yields sanitization. -NO SANITIZER PRESENT. PIC DOES NOT KNOW PROPER SANITIZER METHOD. SANITARIAN DEMONSTRATED HOW TO PROPERLY SANITIZE.
- Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
Paper towel dispenser empty at the hand wash sink in the toilet area. -Provide.
- Controlling Pests, Removing Dead or Trapped Birds, Insects, Rodents and Pests (46.981(k)(l))
Few fruit flies observed in food prep/deli area.
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09/05/2010 | Regular |
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