- Duties of the Person in Charge (46.102)
Unauthorized person in prep area. Food safety certified individual brought her child into the prep area.
- Hair Restraints (46.152)
Food employees observed not wearing or wearing ineffective hair restraints, such as nets, hats, or beard restraints.
- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
Multiple food items observed uncovered throughout establishment.
- Hot Holding Potentially Hazardous Foods (46.385(a)(1))
Steam table food was held at 123 - 127 degrees F rather than 135 degrees F or above as required.
- Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
Provide datemarking for all potentially hazardous foods stored or prepared in facility.
- Time as a Public Health Control for Potentially Hazardous Foods (46.385(c))
Time in lieu of temperature being used in the food facility to control ready to eat potentially hazardous foods without written procedures or documentation to verify disposition of food, in prep/kitchen area. Provide logs for yogurt dish kept at room temperature.
- Installation of Fixed Equipment, Fixed Table-Mounted Equipment & Fixed Floor Mounted Equipment (46.652)
Inadequate sneeze guards to hot holing units for self serve (buffet)
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12/03/2010 | Follow-up |
- Duties of the Person in Charge (46.102)
The Person in Charge did not demonstrate adequate knowledge of the PA Food Code.
- Separation of Poisonous or Toxic Materials from Food during Storage and Display for Retail Sale (46.1041)
Chemicals were stored above or on the same shelf with food, equipment, and/or single service articles in the hallway area.
- Duty to Report Disease or Medical Condition (46.111)
Food faciliy does not have a Health Awareness Reporting Procedure for food employees. Provide employee sick policy.
- Food Shall Be Safe, Unadulterated & Honestly Presented (46.201)
- Mold observed in ice machine.
- Identification of Content on Food Storage Containers (46.282)
Working bulk food ingredient storage containers are not labeled with the common name of the food.
- Food Storage Requirements & Prohibited Areas (46.321)
All food, food items and beverages is not stored at least 6 inches above the floor on ANSI/NSF approved racks.
- Hot Holding Potentially Hazardous Foods (46.385(a)(1))
Steam table food was held at 113 - 122 degrees F rather than 135 degrees F or above as required. - Tandoor Chicken 122 - Spinach 113 - Rice 113
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Various food was held at 45 - 73 degrees F rather than 41 degrees F or below as required. - Onion 67 - Dough 73 - Sauce 43
- Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
Sauce and prepared food, potentially hazardous ready to eat food, prepared in the food facility and held for more than 48 hours, located in the cold prep, walk-in and refrigeration, was not date marked.
- Time as a Public Health Control for Potentially Hazardous Foods (46.385(c))
Time in lieu of temperature being used in the food facility to control ready to eat potentially hazardous foods without written procedures or documentation to verify disposition of food, in prep/kitchen area.
- Accuracy of Pressure Measuring Devices on Mechanical Warewashing Equipment (46.563)
No temperature measuring device available for manual warewashing operation to monitor wash and sanitizer temperatures.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
Clean and sanitize walls, floors and floor perimeters throughout the establishment
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10/01/2010 | Regular |
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