- Duties of the Person in Charge (46.102)
Food Safety certified individual unaware of sanitizing requirement. Informed PIC on sanitizing requirement.
- Poisonous or Toxic Substances Limitations on Presence and Use (46.1022)
Glass cleaner present in food service area for cleaning glass portion of deli-case. No food present in deli case. Instructed PIC to discontinue practice of using glass cleaner to clean food equipment to prevent the contamination of food.
- Labeling (46.422)
Working bulk food ingredient storage containers are not labeled with the common name of the food. Label.
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
Food equipment in need of cleaning: Clean to remove standing water from bottom of deli case to prevent the attraction of insects.
- Sanitization Requirements, Frequency and Methods (46.731)
46.731 - Sanitization: Requirement, Frequency and Methods (a) 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. -Sanitizer not present. PIC unaware of sanitizing. Informed PIC on how to sanitize. Suggested PIC to have course certificate booklet readily available as a reference.
- Insect Control Device Design & Installation (46.922(c))
An insect control device (fly strip) located in food prep area with potential to contaminate food, equipment, and / or utensils. Remove. -Dead flies observed on fly strip. Flies observed in trash area. No live flies observed inside facility.
- Toilet Rooms Enclosed & Self-Closing Doors (46.922(d))
Toilet room door of a food facility shall be tight fitting and self-closing. Provide.
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06/10/2010 | Regular |
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