- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
--Chicken and beef were being stored over ready to eat foods, such as cheese, in the refrigerator at the cooking line. Chicken was being stored over ground beef and fish in the 2-door meat refrigerator. Ground beef was also being stored over fish in the meat refrigerator. Store all poultry below all other foods and raw meats. Store ground beef above poultry and below whole cuts of pork, beef, fish and ready to eat foods. Store whole cuts of beef, pork and fish above ground beef and below ready to eat foods. Store all ready to eat foods, such as cheese, separate from
- Wiping Cloths Use Limitations (46.304)
--Wiping cloths were observed on tales throughout the kitchen. Store all wiping cloths in sanitizer solution.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
--Food, such as zucchini, broccoli and cheese, located in the counter top cold hold unit and the bottom of the baine maire were not being maintained at or below 41 degrees F. Food that was out of temperature for more than 4 hours was discarded. All other food was moved into another unit.
- Duties of the Person in Charge (46.102)
--The individuals designated as the Person-in-Charge were not able to demonstrate food safety knowledge such as: hazards associated with using food from dented cans, cold holding temperatures, proper storage of raw meat, fish and poultry, the water temperature for a heat sanitizing dish machine or how to dispose of dirty mop water. Neither of the Persons-in-Charge have a Food Employee Certification. Obtain the Food Employee Certification or work with the employee holding the current Food Employee Certification to obtain food safety knowledge and implement food safety practices.
- Hair Restraints (46.152)
--Employees working in the kitchen are not wearing hair restraints. Wear hair restraints when handling and preparing food.
- Food Shall Be Safe, Unadulterated & Honestly Presented (46.201)
--The following dented cans were observed in the dry storage room: Ottimo sliced olives, Angelica Mia crushed tomatoes, and 2 cans of Sysco marinara sauce. Do not use food from dented cans. Discard or return the cans for credit.
- Sanitization of equipment and utensils (46.731)
--A food employee was observed cleaning parts of the juice machine in a prep/dump sink. No sanitizer was used. Do not wash equipment or utensils in the prep/dump sink. Wash, rinse and sanitize all equipment and utensil in the dish machine or at the 3-bay sink.
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
--The basins of the hand sinks are dirty, indicating that the sinks are being used for activities other than hand washing. Clean the hand sinks. Use the hand sinks for hand washing only.
- Disposal of Sewage and Non-sewage Liquid Waste (46.863)
--Waste mop water is being dumped into the street. Do not dump waste water into the street. Dump all waste water in a mop sink. If a mop sink is not available flush the waste water down a toilet
- Cooling, Heating, & Holding Capacities (46.611)
--The cold hold unit and the baine marie are not capable of maintaining food temperatures at or below 41 degrees F. Service these units. Do not use these units to store food requiring refrigeration until they can maintain food temperatures at or below 41 degrees F.
- Water Temperature & Pressure when Hot Water is Used for Sanitizing in Mechanical Warewashing (46.675(d)(e))
--The heat sanitizing dish machine is not capable of sanitizing equipment and utensils. Service this unit so that the water temperature of the final rinse cycle is 180 degrees F (or a utensil surface temperature of 165 degrees F). Manually wash rinse and sanitize all equipment and utensils a the 3-bay sink until the unit is serviced.
- Objective of Cleaning Food Contact Surfaces & Utensils (46.711(a))
--Food debris was observed on the following food contact surfaces: the slicer, the nozzles of the kitchen soda machine and the blade of the can opener. An old piece of meat was still sitting on the slicer. Mold was observed on the splash board of the ice machine. Clean and sanitize the slicer and can opener in between each use. Disassemble, wash, rinse and sanitize the soda nozzles and the slicer daily. Discard the ice in the ice machine and clean and sanitize the inside of the ice machine.
- Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
--The cooking equipment, inside and outside of all refrigerators, the inside of the walk-in freezer, the in-use hood and the out of service hood is dirty. Clean all of the equipment within the facility.
- Storing Clean Items (46.774)
--Plates are being stored on a table located under an unused dusty hood, exposing the plates to dust contamination. Trays of utensils are being stored on the floor next to the clean storage rack at the 3-bay sink. Store all equipment and utensils in cleans areas and at least 6 inches off of the floor.
- Light Bulb Protective Shielding (46.922(a))
--The lights in the dry storage area are not shielded. Shield these lights.
- Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
--The hand sink at the 3-bay sink did not have paper towels. Soap and paper towels were not available at the bar hand sink. Supply all hand sinks with soap and paper towels.
- Lighting Intensity (46.943)
--There is no light in the walk-in freezer. Repair the light in the walk-in freezer.
- Controlling Pests, Removing Dead or Trapped Birds, Insects, Rodents and Pests (46.981(k)(l))
--A swarm of fruit flies were observed on the slicer and on the food debris on the slicer. Keep the slicer clean and dry to prevent swarms of fruit flies. Work with the contracted professional exterminator to eliminate the fruit flies.
- 3 Pa.C.S.A Secs. 6501-6510 (FEC)
--The Food Employee Certification is not posted. Post the Food Employee Certification.
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10/21/2014 | Regular |
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