- Duties of the Person in Charge (46.102)
13) ensure that at least one person with a valid Food Establishment Personnel Food Safety Certificate issued by the Department is on duty during all hours of operation. At time of inspection a Food Safety Solutions and Food Manager certificate was posted for Ramon E Pena, however a valid city issued food safety certifcate could not be provided. Management is 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 regarding proper disease reporting and restriction practices. Note: Health reporting policy questions were asked via translation.
- 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 deli case located behind the front counter had an ambient air temperature of 50.1 F. The ham had an internal temperature of 46.2 F. Note: All potentially hazardous foods were moved to a coolercrefrigeration unit. Management initiated immediate corrective action. Instructions: Do not store potentially hazardous foods in defective unit until optimum temperatures are achieved.
- 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). - Provide an accurately scaled thermometer inside of all refrigeration units. - Provide a thermometer with a probe inside of the defective cold hold unit. Management is instructed to initiate immediate corrective action.
- Maintenance & Operation of Manual Warewashing Equipment (46.676(a)-(c))
At time of inspection a garbage grinder was observed on the 3- basin sink.
- Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
(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). At time of inspection the following was observed: - Handwashing reminder sign at the 3-basin sink - Papertowels at the 3-basin sink
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05/27/2010 | Regular |
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