- Hair Restraints (46.152)
--Food employees observed in kitchen area, not wearing proper hair restraints, such as nets, hats, or beard covers.
- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
--Food in the walk-in cooler area stored open with no covering.
- Wiping Cloths Use Limitations (46.304)
--Observed wet wiping cloths in kitchen area, not being stored in sanitizer solution.
- Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
--Commercially processed ready to eat food, located in the walk-in cooler and refrigeration units, is not being marked with the date it was opened.
- Materials for Surfaces that are Nonfood-Contact Surfaces (46.522)
--Walk-in cooler floors are busted and are no longer smooth, non-absorbent, corrosion resistant.
- Design & Functionality of Warewashing Machines (46.591)
--Mechanical warewash equipment does not have functioning temperature measuring device for each wash and rinse tank and the hot water sanitizing final rinse manifold or chemical sanitizing tank.
- Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
--Food facility does not have available sanitizer test strips or test kit to determine appropriate sanitizer concentration
- 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).
- Objective of Cleaning Food Contact Surfaces & Utensils (46.711(a))
--Can Opener Blade, a food contact surface, was observed to have food residue and was not clean to sight and touch.
- Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
--Observed dishwashing equipment, in kitchen area, with an accumulation of dust, dirt, food residue, debris on non-food contact surfaces.
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
--Non-food contact surfaces (area under cooking equipment) not cleaned at a frequency to preclude accumulation of dirt and soil.
- Sanitization of equipment and utensils (46.731)
--Observed no chemical sanitizer being used on equipment and utensils after washing and rinsing them, and prior to use.
- Handwashing Facilities for Employees and Consumers Required (46.823(a) & 46.941(a))
--The food facility does not have a handwash sink located in the bar area.
- Plumbing Facilities in Good Repair, Cross Connection Prohibited, Scheduled Inspections, Cleaning Water Reservoirs (46.825(b)-(e))
--Plumbing system not maintained in good repair - observed leaking at the dishwasing machine.
- Light Bulb Protective Shielding (46.922(a))
--Lights are not shielded or shatter proof over the kitchen area
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04/30/2013 | Regular |
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