Peralta Grocery, 2916 Tulip St, Philadelphia, PA - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type |
|---|
- Duties of the Person in Charge (46.102)
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 documents pertaining to food safety training or certification could not be provided. 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. Management was instructed to initiate immediate corrective action.
- Duty to Report Disease or Medical Condition (46.111)
Food Safety Certified person was not present at time of inspection. Management was instructed to initiate immediate corrective action.
- Required Washing Locations (46.133)
Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility. Food employees may not clean their hands in a sink used for food preparation or warewashing, or in a utility sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. At time of inspection a food employee was observed washing his hands at the 3-basin sink rather than the designated handwash sink. Employee was instructed to initiate immediate corrective action. 3-basin warewashing sink must be cleaned and sanitized immediately before re-use.
- In-Use Utensils & Between Use Storage (46.302)
(a) General. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. - At time of inspection dispensing utensils were oberved being stored in the sugar, and powered coffee creamer incorrectly. Management was instructed to initiate immediate corrective.
- 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 thermometers for all refrigeration units. Provide a thermometer with a probe for inside of the deli case. Management was instructed to initiate immediate corrective action.
- 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. At time of inspection sanitizer test strips could not be provided. Management was instructed to initiate immediate corrective action.
- Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
(c) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. - Domestic refrigerator (where pre-packaged food is stored)and bottom half of deli case needs cleaning due to old food stains and debris observed at time of inspection.
- Sanitization Requirements, Frequency and Methods (46.731)
Multi-use utensils are not properly cleaned and sanitized due to the following observations: - Lack of knowledge regarding proper cleaning and sanitization - No test strips - Dishes are washed in the handsink Management was instructed to initiate immediate corrective action.
- Drying Clean Equipment & Utensils (46.771)
(a) Air-drying or adequate draining required. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining as specified in 21 CFR 178.1010(a) (relating to sanitizing solutions) before contact with food. - Provide an American National Standards Institute (ANSI) approved drying rack above the 3-basin sink.
|
08/21/2010 | Regular |
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