Required records available: shellstock tags, parasite destruction
Protection From Contamination
13
IN
Food separated & protected
14
IN
Food-contact surfaces: cleaned & sanitized
15
IN
Proper disposition of returned, previously served, reconditioned, & unsafe food
Compliance Status
COS
R
Potentially Hazardous Food Time/Temperature
16
IN
Proper cooking time & temperature
17
IN
Proper reheating procedures for hot holding
18
IN
Proper cooling time & temperature
19
IN
Proper hot holding temperature
20
IN
Proper cold holding temperature
21
IN
Proper date marking & disposition
22
IN
Time as a public health control; procedures & record
Consumer Advisory
23
IN
Consumer advisory provided for raw or undercooked foods
Highly Susceptible Population
24
IN
Pasteurized foods used; prohibited foods not offered
Chemical
25
IN
Food additives: approved & properly used
26
IN
Toxic substances properly identified, stored & used
Conformance with Approved Procedure
27
IN
Compliance with variance, specialized process, & HACCP plan
Risk factors are improper practices or procedures identified as the most
prevalent contributing factors of foodborne illness or injury. Public Health
Interventions are control measures to prevent foodborne illness or injury.
GOOD RETAIL PRACTICES
Good Retail Practices are preventative measures to control the addition of pathogens,
chemicals, and physical objects into foods.
Compliance Status
COS
R
Safe Food and Water
28
IN
Pasteurized eggs used where required
29
IN
Water & ice from approved source
30
IN
Variance obtained for specialized processing methods
Food Temperature Control
31
IN
Proper cooling methods used; adequate equipment for temperature control
32
IN
Plant food properly cooked for hot holding
33
IN
Approved thawing methods used
34
IN
Thermometer provided & accurate
Food Identification
35
IN
Food properly labeled; original container
Prevention of Food Contamination
36
IN
Insects, rodents & animals not present; no unauthorized persons
37
IN
Contamination prevented during food preparation, storage & display
Adequate ventilation & lighting; designated areas used
X
Philadelphia Ordinances
56
IN
Person in Control of premises has not posted "No Smoking" signs.
56+
IN
Philadelphia Ordinances
Person in Charge (Signature)
Name: David Baki ServSafe exp. 8/27/2019
Date: 10/07/2016
Inspector (Signature) S Anglin (215) 685-2356
Date: 10/07/2016
Food Facility Inspection Report
Philadelphia Dept of Health/Office of Food Protection
1930 S. Broad St. Phila., PA 19145
www.phila.gov/departments/department-of-public-health
No. of Risk Factor/Intervention Violations
Date
10/07/2016
No. of Repeat Risk Factor/Intervention Violations
Time In
12:55 PM
Number of Corrections
0
Time Out
01:55 PM
Food Facility Little Sicily Pizza
Address
1433 W PASSYUNK AVE 19146
Telephone (215) 467-3000
Establishment Type
Restaurant: Eat-In
District 2
Sub 2
Licensee Latin Mexican Food, LLC
Corporate Officer David Baki Latin Mexican Food, LLC
Purpose of Inspection Reinspection
Inspection Type Reinspection
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Chicken / Walk-In Cooler
38.0 ° F
Cheese / Cold-Hold Unit
42.0 ° F
Chicken / Cold-Hold Unit
40.6 ° F
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Food Disposal
Food Types
Volume
Unit
Pounds
OBSERVATIONS AND CORRECTIVE ACTIONS
Item Number
Violations cited in this report must be corrected within the time frames below.
46
Violation of Code: [46.634] Food facility lacks sanitizer test strips to monitor sanitizer concentration. New Violation.
47
Violation of Code: [46.711(b)(c)] Counters in the food prep area are not clean to sight and touch. Repeat Violation.
54
Violation of Code: [46.544(e)] Hood filters have an accumulation of static dust and grease. Repeat Violation.
Remarks
Completed on Site:2
Summary Statements
An inspection has determined that the establishment is in compliance. The Cease Operations Order has been lifted and the sticker can be removed by the establishment.
This establishment is required to have a Phila. Dept. of Public Health Food Establishment Personnel Food Safety Certified Person present at establishment during all hours of operation. The Phila. Dept. of Public Health issued Food Safety Certificate must be posted. The Food Safety Certification Training Course List of Providers and the Application for Food Safety Certificate can be obtained from the website http://www.phila.gov/health/foodprotection/NewFoodBusinesses.html Contact the Office of Food Protection, with questions at 215-685-7495. Completed Food Safety Certificate Applications and fees can be submitted at: Office of Food Protection, 321 University Avenue, 2nd Floor, Philadelphia, PA, 19104.
You are required under Section 6-502 of the Philadelphia Health Code to correct the violations listed as noted above. Your failure to correct these violations may result in the revocation of your health license and other
legal action. Reinstatement of a revoked health license will require payment of another license fee.
An appeal to these orders may be made to the Board of License and Inspection Review, Municipal Services Building, 1401 JFK Boulevard Philadelphia, PA 19102-1617
Person in Charge (Signature) David Baki ServSafe exp. 8/27/2019
