- 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. At time of inspection the Food Safety Certified (FSC) person could not demonstrate proper sanitization procedures. The FSC person Jung Yun told sanitarian that she cleans and sanitizes dishes in a plastic bin. Also noted sanitizer test strips could not be provided at time of inspection. 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 regarding proper disease reporting/restriction policies and practices. The FSC person said that if an employee comes in with Shigella, then they are sent home, this answer is incorrect. Correct procedures for disease reporting and restrictions were explained by sanitarian at time of inspection. Management was instructed to initiate immediate corrective action.
- Preventing Contamination from Food Contact with Equipment & Utensils (46.301)
The manual 3- basin sink needs cleaning due to large amounts of food debris observed in the drain stopper of the rinse compartment of the 3-basin sink. Management is instructed to initiate immediate corrective action.
- Food Storage Requirements & Prohibited Areas (46.321)
(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 a cardboard box of onions was observed in the rear food prep/ warewashing area. All food items should be elevated at least 6 inches off of the floor. Management is instructed to initiate immediate corrective action.
- 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 cold holding unit where eggs are stored had an ambient air temperature that ranged from 60.8 - 63.2 F. NOTE: Eggs were placed in the unit this morning, management was instructed to immediately move eggs to a cooler unit (C.O.S).
- 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. All handwashing sinks incluing those located in the bathrooms and all prep areas need cleaning due to dirt and stains observed at time of inspection.
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
(a) Using a handwashing facility. (1) A handwashing facility shall be maintained so that it is accessible at all times for employee use. Handwashing frequency is inadequate due to a large wooden messageboard observed covering the sink in the seafood 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 a separate covered waste receptacle in the ladies bathroom for the disposal of sanitary napkins. NOTE: Ladies bathroom should have 2 trash cans instead of one.
- 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. Current rear dumpster storage of trash is not inaccessible to rodents. At time of inspection the rear dumpster (which has food refuse) was observed uncovered in the rear storage/ warewashing area. - Lids to dumpster bin and other trash cans should be kept closed when not in continuous use. Management was instructed to initiate immediate corrective action.
- Light Bulb Protective Shielding (46.922(a))
(a) Light bulbs: protective shielding. (1) Except as specified in paragraph (2), light bulbs in use in a food facility shall be shielded, coated or otherwise shatter-resistant in areas where there is exposed food
- 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. Seal holes and gaps in the wall (near the catchbasin) in the warewashing area.
- 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. (2) Cleaning shall be done during periods when the least amount of food is exposed such as after closing. This requirement does not apply to cleaning that is necessary due to a spill or other accident. - Floors need cleaning along floor/wall perimeters (in the rear prep area) and along the compactor in the rear warewashing area. - Men's bathroom floor needs cleaning, papertowels observed on the floor at time of inspection. - Repair damaged floor tiles in retail area (where necessary) - Replace/ repair missing ceiling tiles where necessary.
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03/24/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Santucci Square Pizza Ii, 2313 E Venango St, Philadelphia, PA »