FRANCESCA'S BRYN MAWR

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: BULK CONTAINERS NOT LABELED AT BASEMENT PREP AREA. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REACH IN PREP COOLER #12 DOOR RUBBER GASKETS RIPPED. INSTRUCTED MANAGER TO REPLACE/REPAIR DAMAGED DOOR GASKETS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING NOT CLEAN- OBSERVED FOOD DEBRIS/FOOD SMEARS AT PREP AREA AND DISHMACHINE AREAS ON EXTERIOR OF SINKS, FOOD BUILD UP ON LOWER SIDE OF SHELVES AND DISHMACHINE DRAINBOARD, ACCUMULATED FOOD BUILD UP INSIDE PREP AREA REACH IN COOLERS AT CORNERS AND DOOR HINDGES ALSO OBSERVED DUST BUILD UP ON CONDENSERS OF REACH IN COOLERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED LITTER ON BASEMENT FLOOR IN STORAGE ROOM AND LIQUOR ROOM ALSO OBSERVED FOOD/DIRT BUILD UP ON FLOOR AT PREP AREAS AND DISHWASH AREA ALONG WALLS/CORNERS. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT AND MAINTAIN THROUGHOUT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED FOOD/DIRT BUILD UP ON WALLS AT DISHWASH AREA AND 1ST FLOOR PREP AREA ALSO OBSERVED CRACKS/CREVICES ON WALLS AT 1ST FLOOR PREP AREA AROUND LIGHT SWITCHES. INSTRUCTED MANAGER TO CLEAN WALLS AND SEAL ALL CRACKS/CREVICES IN WALLS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT BULBS IN BEER WALK IN COOLER BURNED OUT. INSTRUCTED MANAGER TO REPLACE LIGHT BULBS INSIDE BEER WALK IN COOLER.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: EMPLOYEES LOCKERS CLUTTERED. INSTRUCTED MANAGER TO CLEAN OUT INTERIOR OF SAID LOCKERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOUND FLOORS NOT CLEAN UNDER BAR AREAS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOUND NO EXPOSED HAND SINK AT BAR AREAS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: FOUND MOPS AND BROOMS NOT PROPERLY STORED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED LOOSE/TORN GASKET LINING INSIDE COOLERS AT THE FOOD PREP AREA.(FIRST FLOOR). INSTRUCTED TO REPAIR AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED MULTIPLE HOLES AND OPENINGS ALONG PIPING OF BASEMENT FOOD PREP AREA. INSTRUCTED TO SEAL ALL HOLES AND OPENINGS TO PREVENT PEST ENTRY.MUST CLEAN WALLS ALONG LINING OF ONE COMPARTMENT SINK THROUGH 3 COMPARTMENT SINK AND REPLACE SILICONE LINING WITH MOLD AT THE DISH WASHING ROOM.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: NOTED SHELLFISH (MUSSELS) IN A BUS PAN INSIDE WALK IN COOLER OF BASEMENT FOOD PREP AREA WITH NO TAGS ATTACHED TO CONTAINER. PREMISES EMPTIED BAGS OF MUSSELS INTO ONE CONTAINER (PER CHEF ON DUTY). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED ON SHELLFISH THROUGH DENATURING PROCESS.(SEE VIOLATION #3 FOR LBS AND COST OF PRODUCTS DENATURED). INSTRUCTED TO ALWAYS HAVE SHELLFISH TAGS ON INDIVIDUAL BAGS AS DELIVERED UNTIL EACH BAG IS EMPTIED AND THEN TAGS NEED TO BE STORED IN A FILE FOR 90 DAYS AFTER CONSUMPTION. PREMISES PRESENTED TAGS FOR SHELLFISH ON FILE. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(B).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEM INSIDE SERVICE COOLER AND ON FOOD PREP TABLE AT THE FIRST FLOOR PREP AREA TO BE IMPROPER BETWEEN 44F TO 121F BEING OFFERED FOR SALE.PASTA/SPINACH 45.8F,CREAM OF BROCCOLI SOUP 121.8F,SPAGHETTI (COOKED)53.7F, PASTA 55.6F,SAUSAGE 44.3F,CALAMARI 54.3, CHICKEN BREAST 44.7F, SALMON 44.7F, VEGETABLE SOUP 75.7F (SINK AT BASEMENT FOOD PREP AREA). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF PRODUCTS 55LBS WORTH $147.00 THROUGH DENATURING PROCESS. TEMPERATURE OF COOLERS ARE MAINTAINING PROPER TEMPERATURES OF 39.8F. INSTRUCTED TO MONITOR FOOD TEMPERATURES AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: NOTED EMPLOYEES WASHING DISHES AT THE DISH MACHINE ON THE FIRST FLOOR WITH STRENGTH OF CHLORINE SANITIZER READING 0PPM. INSTRUCTED NOT TO USE UNTIL MACHINE IS CHECKED. MANAGER IMMEDIATELY CALLED ECOLAB FOR MAINTENANCE. MANAGER ALSO SET UP 3 COMPARTMENT SINK FOR WASHING OF DISHES. ECOLAB REPRESENTATIVE ARRIVED ON SITE AT ABOUT 3:50PM. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: NOTED OUTSIDE GREASE CONTAINER TO HAVE GREASE ENCRUSTED LID AND DRIPPING DOWN THE SIDES.ALSO NOTED LID OF CONTAINER REMOVED ALLOWING FOR EASY ACCESS OF FOOD SOURCE FOR PEST. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: NOTED ASSORTED SERVING UTENSILS(PLATES,CUPS, BOWLS ETC) ON SHELVING AT THE PREP AREA (1ST FLOOR) NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING DISHES OR PROVIDE A PROTECTIVE COVER DURING STORAGE TO PREVENT DUST ACCUMULATION AND/OR CONTAMINATION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED LOOSE/THORN GASKET LINING INSIDE COOLERS AT THE FOOD PREP AREA.(FIRST FLOOR). INSTRUCTED TO REPAIR AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO CLEAN CHEESE SLICER AT THE BASEMENT FOOD PREP TABLE WITH OLD CRUMBS OF FOOD PARTICLES. ALSO CLEAN SODA GUN HOLDER AT THE BAR WITH SODA SPILLS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT ESPECIALLY AT THE FOLLOWING AREAS: UNDERNEATH DISH MACHINE, STOCK ROOM (ALSO BROKEN TILES AT CORNER BASE), DRY STORAGE AREA AND EMPLOYEE LOCKER ROOMS ALL AT THE BASEMENT FOOD PREP AREA. MUST ALSO CLEAN DRAINS THROUGHOUT AND STANDING WATER INSIDE DRAIN PAN AT THE BAR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED MULTIPLE HOLES AND OPENINGS ALONG PIPING OF BASEMENT FOOD PREP AREA. INSTRUCTED TO SEAL ALL HOLES AND OPENINGS TO PREVENT PEST ENTRY.MUST CLEAN WALLS ALONG LINING OF ONE COMPARTMENT SINK THROUGH 3 COMPARTMENT SINK AND REPLACE SILICONE LINING WITH MOLD AT THE DISH WASHING ROOM.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED LEAKING PIPE UNDERNEATH DISH WASHER AT THE DISH WASHING ROOM. INSTRUCTED TO REPAIR AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: SEE REPORT DATED ON 07/26/12

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: REACH IN PREP COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 51.8, COOLER LOCATED AT 1ST FLOOR PREP AREA BY GRILL (1 DOOR COOLER). COOLER IS TAGGED BY CDPH AT THIS TIME. FOUND COOKED PASTA, COOKED ARTICHOKES AND CUT ONIONS INSIDE COOLER.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURE BETWEEN 49.6 F AND 61.1 F- COOKED PASTA, COOKED ARTICHOKES AND CUT ONIONS. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILY DISCARDED AT THIS TIME.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: 1ST FLOOR PREP AREA REACH IN COOLER DOOR RUBBER GASKET RIPPED (BY GRILL). MUST REPAIR GASKET.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED ACCUMULATED FOOD DEBRIS ON LOWER SIDES OF DISHMACHINE DRAINBOARDS, LOWER SIDE OF PREP TABLES, COOLERS DOOR GASKETS AND BAR GUN HOLDER. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FOOD/DIRT BUILD UP ON FLOOR AT 1ST FLOOR PREP AREA, INSIDE BOTH MENS/WOMENS LOCKER ROOMS AND AT BAR. MUST CLEAN FLOOR UNDER AND AROUND ALL EQUIPMMENT ALSO MUST CLEAN INTERIOR OF ALL UNCLEAN FLOOR DRAINS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED FOOD STAINS ON WALLS AT PREP AREAS. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees. OBSERVED EXPOSE HAND WASH SINK IN PREP KITCHEN NOT ACESSIBLE FOR PROPER HAND WASHING OF FOODSERVICE EMPLOYEES HANDLING FOOD AT THE TIME OF INSPECTION.SAID SINK IS FOUND BEING USED AS A STORAGE DEVICE FOR FOOD AND UTENSILS.CITATION ISSUED 7-38-030 CRITICAL INSTRUCTED TO REMOVE ALL FOOD AND UTENSILS AND MAKE HAND WASH SINK FREE AND ACCESSIBLE TO FOODSERVICE STAFFS AT ALL TIMES.CDI

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. OBSERVED CLEAN MULTI-USE UTENSILS & SINGLE SERVICE ARTICLES ON SHELVING UNITS THROUGHOUT NOT PROPERLY STORED,INSTRUCTED TO INVERT OR COVER WITH LID OR PLASTIC/FOIL.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO PROVIDE LID(COVER)FOR ICE BINS IN THE BAR,RESURFACE CUTTING BOARD IN BAR WITH STAINS AND DEEP CUTS, AND REPLACE BROKEN/DAMAGED PLASTIC FOOD CONTAINERS IN KITCHEN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN DEBRIS ON FLOORS IN BASEMENT UNDER STORAGE SHELVES IN STORAGE ROOMS,IN EMPLOYEE LOCKER ROOMS,IN FURNACE ROOM,AND AT DISHMACHINE ROOM UNDER COUNTERS ON FIRST FLOOR.ALSO MUST ELEVATE DISH WASHER RACKS 6" OFF THE FLOOR AT ALL TIMES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO REPAIR PAINT PEELING ON WALLS IN STORAGE ROOMS AT BASEMENT,AND REPLACE MISSING CEILING TILES BY ICE MACHINE IN BSMT.