- Poisonous or Toxic Substances Storage (46.1021)
--Working containers of chemicals are stored above or on the same shelf with food in the grill area.
- Jewelry (46.136)
--Food employee observed in warewash area, wearing watch on arms.
- Eating, Drinking or Using Tobacco (46.151(a))
--An open employee's beverage container was observed in steamer area, a food preparation area.
- Identification of Content on Food Storage Containers (46.282)
--Food ingredient storage containers are not labeled with the common name of the food.
- In-Use Utensils & Between Use Storage (46.302)
--Food dispensing utensil in whipped icing observed stored in the food and not with handle above the top of the food and the container.
- Wiping Cloths Use Limitations (46.304)
--Observed wet wiping cloths in prep area, not being stored in sanitizer solution.
- Single-Use Gloves for Only One Task (46.305(a))
--Observed Food Employees changing tasks without changing gloves in the food prep areas.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
--Cheesecake and pumpkin pie was held at 45-55°F, in the bakery area, rather than 41°F or below as required.
- Duties of the Person in Charge (46.102)
--The Person in Charge did not demonstrate adequate knowledge of the PA Food Code as evidenced by this non-compliant inspection.
- Handwashing (46.132)
--Food Employee observed donning single use gloves without a prior hand wash.
- Hair Restraints (46.152)
--Food employees observed in prep area, not wearing proper hair restraints.
- Food Storage Requirements & Prohibited Areas (46.321)
--Observed rice stored directly on the floor in cooking area, rather than 6 inches off of the floor as required.
- Maintenance & Operation of Mechanical Warewashing Equipment (46.675(a)-(c))
--The wash solution temperature in the single tank conveyor, dual temperature mechanical warewashing equipment was 145 °F, rather than not less then 160°F as required.
- Water Temperature & Pressure when Hot Water is Used for Sanitizing in Mechanical Warewashing (46.675(d)(e))
--The hot water used for sanitizing in the mechanical warewashing machine did not reach 180°F (or 165°F for stationary rack).
- Handwashing Facility Installation (46.822(b))
--The handwash sink located in the bakery area does not have water at a temperature of at least 100°F.
- Plumbing Facilities in Good Repair, Cross Connection Prohibited, Scheduled Inspections, Cleaning Water Reservoirs (46.825(b)-(e))
--Observed water not draining properly (overflowing) at the warewash machine.
- Drying Mops (46.981(f))
--Mops at the mop sink are not being hung to air dry.
- Controlling Pests, Removing Dead or Trapped Birds, Insects, Rodents and Pests (46.981(k)(l))
--Food facility is not removing dead insects as evidenced by observed old insects observed in the storage/maintenance areas.
- Availability, Capacity & Pressure of Water (46.805)
--Hot Water, as observed at the hand wash sink at the steamer area, is not under pressure during inspection.
- Cleanability of Floors, Walls, & Ceilings (46.921)
--Floor in the walk in freezer is cracked and is not a smooth, easily cleanable surface.
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11/10/2014 | Regular |
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