- Duties of the Person in Charge (46.102)
The person in charge shall perform the following duties: (12) Ensure that employees are properly trained in food safety as it relates to their assigned duties. At time of inspection the following was observed: - The Food Safety Certified person Min Yin Jiang was observed washing (without soap) her hands inside of the two basin food prep sink. - Hands should not be washed in the two basin sink - Hands should be washed with soap (see violation #6). - Owner was observed by sanitarian and Food Safety certified individual coughing into his hand then stirring food at the buffet ststion, with tongs. - Coughing should not be done in the hands, and if so hands should be immediately washed. 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 (Min Yin Jiang) could not demonstrate knowledge of proper diseases reporting practices. When asked to name or describe the symptoms of foodborne illnesses that should be reported to the health department, the Food safety certified person said that she didn't know and that headaches were a symptom. Management is instructed to initiate immediate corrective action.
- Discharges from the Eyes, Nose and Mouth (46.151(b))
(b) Discharges from the eyes, nose and mouth. Food employees experiencing persistent sneezing, coughing or a runny nose that causes discharges from the eyes, nose or mouth may not work with exposed food
- In-Use Utensils & Between Use Storage (46.302)
(a) General. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. At time of inspection single service containers (that lack handles) were observed being re-used as food dispensing utensils, and stored in direct contact with bulk food items (i.e sauces) stored inside of the walk-in boxes. Management was instructed to initiate immediate corrective action.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Potentially hazardous food shall be maintained at one of the following temperatures, as applicable: (2) At 5°C (41°F) or less. At time of inspection prepared cold-food holding unit 48 F. At time of inspection the cold holding unit located across from the wok station was defective, and had an ambient air temperature (on the top half) that ranged from 55-60.0 degrees F. Note: The bottom half held proper temperature Management is instructed to initiate immediate corrective action.
- Labeling (46.422)
Food packaged in a food facility shall be labeled as specified: 1) The common name of the food, or absent a common name, an adequately descriptive identity statement. All food items inside of the walk-in box and dry storage area needs labeling. Label all food products in english/ as well the native or commonly spoken language. Management is instructed to initiate immediate corrective action.
- Materials in Multiuse Utensils & Food-Contact Surfaces (46.521)
(a) Required characteristics. Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors or tastes to food. Under normal use conditions these materials shall be all of the following: (1) Safe. (2) Durable, corrosion-resistant and nonabsorbent. (3) Sufficient in weight and thickness to withstand repeated warewashing. (4) Finished to have a smooth, easily cleanable surface. At time of inspection, multiple food items were observed being stored inside of plastic bags in the walk-in boxes. Management is instructed to initiate immediate corrective action.
- Food Temperature Measuring Devices Provided (46.632)
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 along the buffet stations and inside of the walk-in boxes, and cold holding units.
- Single-Service & Single-Use Articles Required, Reuse Prohibited (46.692)
(1) Single-service and single-use articles may not be reused. At time of inspection, single service containers (i.e. cups used for ice tea) were observed being re-used as dispensing equipment, and were observed being stored inside of bulk food (i.e. sauces) Management was instructed to initiate immediate corrective action.
- 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. The following food contact surfaces need cleaning: - Handsink (next to walk-in box) due to old food debris - Catch basin located between the 3-basin and 2-basin sink needs cleaning due to HEAVY food debris/ waste accumulation observed at time of inspection. Management was instructed to initiate immediate corrective action.
- Storing Clean Items (46.774)
(a) General requirement for equipment, utensils, linens and single-service and single-use articles. Except as specified in subsection (d), cleaned equipment and utensils, laundered linens and single-service and single-use articles shall be stored as follows: (1) In a clean, dry location. (2) Where they are not exposed to splash, dust or other contamination. (3) At least 15 cm (6 inches) above the floor. At time of inspection knives were observed being stored between the prep table and the refrigerator (located across from the wok ststion).
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04/02/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Super China Buffet, 3400 Aramingo Ave, Philadelphia, PA »