- 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 in the food prep area had an ambient air temperature of 53.3 F. The following foods were stored in the deli case for 1 week, and had internal temperatures that measured the following: - Cheese - 53.6 F - Turkey - 52.2 F - Turkey Ham - 54.0 F - Eggs * All foods were immediately discarded.
- 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 accurately scaled thermometers inside of all refrigration units. 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 thermometers with probes inside of the deli case.
- 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. Sanitizer test strips could not be provided at time of inspection. Provide sanitizer test strips.
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Deli case where pre-packaged food is stored, needs cleaning due to old food stains observed on the shelves at time of inspection.
- 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, a soiled wiping cloth was observed drying on the hand/grinder sink in the food prep area. Management is instructed to initiate immediate corrective action.
- 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 separate covered waste receptacle in the bathroom for the disposal of sanitary napkins.
- 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 open without proper screening - No partition between the food prep and rear retail area
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04/07/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Raymond Food Market, 2301 E Clearfield St, Philadelphia, PA »