- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
--Chopped garlic and oil / butter was held at 77 °F, on the table area, rather than 41°F or below as required. Maintain at 41°F or time control product and discard every 4 hours. Document accordingly.
- Wiping Cloths Use Limitations (46.304)
--Observed wet wiping cloths on prep line, not being stored in sanitizer solution, and observed bucket with lack of sanitation concentration. Change solution every 4 hours. Sanitation solution changed and wiping cloths placed in solution in bucket during today's inspection. Maintain
- Design & Functionality of Temperature Measuring Devices (46.590)
--Interioro temperature measuring device for ensuring proper temperature of equipment is not available or readily accessible in the following equipment
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
--Non-food contact surfaces not cleaned at a frequency to preclude accumulation of dust, debris, crumb, and splash. Clean and sanitize the following
- Light Bulb Protective Shielding (46.922(a))
--Lights are not shielded or shatter proof in the following areas
- Outer Openings Protected, Exterior Walls & Roofs Protective Barrier (46.922(e)(f))
--Rear screen door located by the back door of the food facility is ripped in 3 places and has a 1/4" gap on the bottom and does not protect against the entry of insects, rodents, and other animals. Repair ripped screen and install an door sweep in order to eliminate the 1/4"gap.
- Certified Food Manager (CFM)
--Food facility operator failed to post an original, valid CCHD Certified Food Manager License in a location conspicuous to the consumer. Mr. Bang will check with staff and try to find license. A duplicate license will cost $30.
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04/08/2014 | Regular |
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