- Duties of the Person in Charge (46.102)
A City of Philadelphia Food Safety Certified individual was not present. An individual possessing a current City of Philadelphia Food Safety Certificate is required to be present during all operating shifts. The manager has taken the class and is waiting to obtain his certificate.
- Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
Cabinet below soda fountain was in need of cleaning and was cleaned out immediately. Sides of soda fountain and milk shake freezers are in need of cleaning.
- Plumbing Facilities in Good Repair, Cross Connection Prohibited, Scheduled Inspections, Cleaning Water Reservoirs (46.825(b)-(e))
Indirect waste drain to soda fountain is located in the dead space under cabinet and should be raised so that it is accessible and visible above the floor of the cabinet it is contained in.
- Light Bulb Protective Shielding (46.922(a))
Protective light shield is lacking in the prep area above 3-basin sink.
- Insect Control Device Design & Installation (46.922(c))
Fly tape was observed around the soda syrups but was removed.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
Floor is in need of cleaning below soda syrup rack and under, behind and between equipment in soda fountain area.
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10/27/2010 | Regular |
- Operation & Maintenance of Storage Areas, Redeeming Machines, Waste Receptacles & Waste Handling Units (46.884)
(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. - At time of inspection trash cans with food refuse were observed uncovered inside of the warewashing area. Cover all trash cans when not in continuous use to prevent vermin attraction/harborage.
- Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
(e) Handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. - At time of inspection handwashing reminder signs were not posted at the handsinks in the coffe station, and warewashing area. Note: All handwashing sinks must be supplied with hand soap, papertowels, and handwashing reminder signs. Management initiated immediate corrective action.
- 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 a general cleaning in the food prep area, in between the slushy and soda machines, and where necessary.
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07/23/2010 | Regular |
- Duties of the Person in Charge (46.102)
Ensure that at least one individual with a valid city issued Food Safety certificate is present at the establishment during all hours of operation. At time of inspection multiple serv safe's were posted, however an individual with a valid city issued certificate was not present. Management is 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, a Food Safety Certified person was not present. Management could not demonstrate knowledge regarding proper disease reporting policies and practices. Management is instructed to initiate immediate corrective action.
- Cleanliness of Outer Clothing (46.137)
At time of inspection a female employee was observed outside smoking a cigarette with her apron on. Management is instructed to initiate immediate corrective action.
- Hot Holding Potentially Hazardous Foods (46.385(a)(1))
(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: (1) At 58°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in § 46.361(b) (relating to cooking raw animal-derived foods) or reheated as specified in § 46.365(b)(5) (relating to reheating food) may be held at a temperature of 54°C (130°F) or above. At time of inspection the external thermometer for the hot bed (where soups are stored) measured at 170 F. The following hot foods were found to be out temperature: - Beef stew - 124.6 F - Chicken noodle soup - 131.4 F Discard of potentially hazardous foods found to be out of temperature, and repair defective unit. 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 bacon strips stored in the cold-holding unit had an internal temperature of 54.2 F. Management was instructed to discard of hazardous bacon immediately.
- Accuracy of Temperature Measuring Devices for Food (46.561)
(a) Accuracy range for Celsius-scaled or Celsius/Fahrenheit-scaled devices. Food temperature measuring devices that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (b) Accuracy for Fahrenheit-scaled devices. Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. At time of inspection external thermometers on various cold-holding units (where yogurt is stored) and hot holding unit were not accurate and varied by 10-20 degrees. Provide accurately scaled thermometers.
- 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 sinks need cleaning: - Garbage grinder sink due to large amounts of food debris (allowing for vermin attraction/harborage) - Hand sink in the employee bathroom due to dirt observed - Along and around handsink in food prep area(next to deli meats refrigerator) due to coffee rings observed.
- 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 an additional covered trash can in the employee bathroom for the disposal of sanitary napkins.
- Cleanability of Floors, Walls, & Ceilings (46.921)
(c) Floor and wall junctures: coved and enclosed or sealed. (1) In food facilities in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (1/32 inch). (2) The floors in food facilities in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed. Provide missing coving along floor/wall perimeters in the bathroom.
- Insect Control Device Design & Installation (46.922(c))
(c) Design and installation of insect control devices. (1) Insect control devices that are used in a food facility to electrocute or stun flying insects shall be designed to retain the insect within the device. (2) Insect control devices shall be installed so that they meet the following requirements: (i) The devices are not located over a food preparation area. (ii) Dead insects and insect fragments are prevented from being impelled onto or falling on exposed food
- Lighting Intensity (46.943)
Lighting is inadequate inside of reach-in refrigeration units (along ice cream aisle).
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03/29/2010 | Regular |
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