- Food Shall Be Safe, Unadulterated & Honestly Presented (46.201)
--Two (2) pint containers of milk were found in the reach-in cooler with “sell by”dates of November 12 and November 19. Liquid milk products can only be served or used in the preparation of foods up to seven (7) days after the “sell by” dates. DISCARD THESE CARTONS OR SEGREGATE THEM FOR RETURN TODAY AND INFORM/REMIND ALL EMPLOYEES TO MONITOR DATES ON A DAILY BASIS AND REMOVE OUTDATED PRODUCTS FROM CIRCULATION.
- Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
--Potentially hazardous ready-to-eat food prepared in the food facility and held for more than 48 hours, located in the grab n go, is not being date marked. These items include fruit cups, salad, and sandwiches. All potentially hazardous food items, held for 48 hours, must be dated labeled with the preparation date or expiration date. Implement immediately.
- Design & Functionality of Warewashing Machines (46.591)
--Mechanical warewash equipment does not have an accurate temperature measuring device for the rinse tank. The high heat unit must achieve at least 180 degrees Fahrenheit during the rinse cycle. The Temperature gauge is only reeading 140 degrees Fahrenheit, however the test stirp used by the Department to ensure adaquate temperatures for the high heat unit yeilded temperatures of 180 degrees Fahrenheit or higher. Provide accurate temperature gauge for rinse cycle.
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
--Non-food contact surfaces not cleaned at a frequency to preclude accumulation of dust, debris, crumb, grease, and splash. Clean the following areas
- Operation & Maintenance of Storage Areas, Redeeming Machines, Waste Receptacles & Waste Handling Units (46.884)
--Outside waste handling unit on the right side had drain plug removed / broken off. Install drain plug.
- Cleanability of Floors, Walls, & Ceilings (46.921)
--The floor / wall juncture in the warewahsing room area to the left of the container rack is not coved and closed to 1/32 inch. Install coving in this area, roughly 1-2'.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
--Hand washing sink in the servery area was observed with deteriorated silicone between the wall and back of handwashing sink. Apply silicone bead in order to eliminate gap / crack.
- Certified Food Manager (CFM)
--The food facility does not employee a CCHD certified food manager employee as required. An employee has attended an approved training class, but has not applied for the CCHD CFM License. Wanetta DiDomenico willl be applying for the License. Please e-maill or fax a copy of the serve safe certificate to our Department. A CFM application will be sent to you once the serve safe certificate is recieved by the Department.
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11/25/2013 | Regular |
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