Duties of the Person in Charge (46.102)
Food Safety Certified Individual was observed preparing ready to eat food with bare hands and washing hands at 3-basin sink. Management instructed to initiate corrective action.
Preventing Contamination from Food Employees' Hands (46.261)
A food employee was observed touching ready to eat food with his bare hands.
Food Storage Requirements & Prohibited Areas (46.321)
Food is not stored at least 6 inches above the floor.
Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
At time of inspection, food prep refrigerator was 47.4 degrees F. All non-dairy potentially hazardous foods were put into another refrigerator.
Food Temperature Measuring Devices Provided (46.632)
Provide stem thermometers for monitoring food temperatures.
Equipment in Good Repair & Proper Adjustment (46.671)
The following non- ANSI approved equipment was observed at time of time of inspection: - Refrigerator
Objective of Cleaning Food Contact Surfaces & Utensils (46.711(a))
Clean carry out contains stored in handsink. Containers were discarded.
Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
Clean outer perimeters of cook station equipment.
Drying Clean Equipment & Utensils (46.771)
Provide an American National Standards Institute (ANSI) approved drying rack above the 3-basin sink.
Controlling Pests, Removing Dead or Trapped Birds, Insects, Rodents and Pests (46.981(k)(l))
Mouse feces present along floor perimeters.
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