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Food Facility Inspection Report |
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Philadelphia Dept of Health/Office of Food Protection
1825 E. Hilton St. Phila., PA 19134
www.phila.gov/departments/department-of-public-health
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No. of Risk Factor/Intervention Violations |
5 |
Date |
10/10/2017 |
| No. of Repeat Risk Factor/Intervention Violations |
3 |
Time In |
12:30 PM |
| Number of Corrections |
10 |
Time Out |
02:45 PM |
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Food Facility
Love Snacks - Brazilian Cafe & Catering |
Address
7630 CASTOR AVE 19152
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Telephone
(215) 725-2001 |
Establishment Type
Restaurant: Eat-In
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Licensee
Love Snacks - Brazilian Cafe & Catering Corp |
Corporate Officer
Paula Bonifacio |
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Purpose of Inspection
Reinspection |
Inspection Type
Reinspection |
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FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
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IN=in compliance
OUT=not in compliance
N/O=not observed
N/A=not applicable
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COS=corrected on-site during inspection
R=repeat violation
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| Compliance Status |
COS |
R |
| Demonstration of Knowledge |
| 1 |
OUT |
Certification by accredited program, compliance with Code, or correct responses |
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| Employee Health |
| 2 |
IN |
Management awareness; policy present |
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| 3 |
IN |
Proper use of reporting; restriction & exclusion |
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| Good Hygienic Practices |
| 4 |
IN |
Proper eating, tasting, drinking, or tobacco use |
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| 5 |
IN |
No discharge from eyes, nose, and mouth |
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| Preventing Contamination by Hazards |
| 6 |
IN |
Hands clean & properly washed |
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| 7 |
IN |
No bare hand contact with RTE foods or approved alternate method properly followed |
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| 8 |
OUT |
Adequate handwashing facilities supplied & accessible |
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X |
| Approved Source |
| 9 |
IN |
Food obtained from approved source |
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| 10 |
IN |
Food received at proper temperature |
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| 11 |
IN |
Food in good condition, safe, & unadulterated |
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| 12 |
IN |
Required records available: shellstock tags, parasite destruction |
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| Protection From Contamination |
| 13 |
OUT |
Food separated & protected |
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X |
| 14 |
OUT |
Food-contact surfaces: cleaned & sanitized |
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| 15 |
IN |
Proper disposition of returned, previously served, reconditioned, & unsafe food |
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| Compliance Status |
COS |
R |
| Potentially Hazardous Food Time/Temperature |
| 16 |
IN |
Proper cooking time & temperature |
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| 17 |
IN |
Proper reheating procedures for hot holding |
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| 18 |
IN |
Proper cooling time & temperature |
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| 19 |
IN |
Proper hot holding temperature |
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| 20 |
IN |
Proper cold holding temperature |
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| 21 |
IN |
Proper date marking & disposition |
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| 22 |
IN |
Time as a public health control; procedures & record |
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| Consumer Advisory |
| 23 |
IN |
Consumer advisory provided for raw or undercooked foods |
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| Highly Susceptible Population |
| 24 |
IN |
Pasteurized foods used; prohibited foods not offered |
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| Chemical |
| 25 |
IN |
Food additives: approved & properly used |
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| 26 |
IN |
Toxic substances properly identified, stored & used |
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| Conformance with Approved Procedure |
| 27 |
IN |
Compliance with variance, specialized process, & HACCP plan |
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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.
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| GOOD RETAIL PRACTICES |
Good Retail Practices are preventative measures to control the addition of pathogens,
chemicals, and physical objects into foods.
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| Compliance Status |
COS |
R |
| Safe Food and Water |
| 28 |
IN |
Pasteurized eggs used where required |
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| 29 |
IN |
Water & ice from approved source |
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| 30 |
IN |
Variance obtained for specialized processing methods |
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| Food Temperature Control |
| 31 |
IN |
Proper cooling methods used; adequate equipment for temperature control |
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| 32 |
IN |
Plant food properly cooked for hot holding |
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| 33 |
IN |
Approved thawing methods used |
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| 34 |
OUT |
Thermometer provided & accurate |
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X |
| Food Identification |
| 35 |
IN |
Food properly labeled; original container |
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| Prevention of Food Contamination |
| 36 |
OUT |
Insects, rodents & animals not present; no unauthorized persons |
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X |
| 37 |
OUT |
Contamination prevented during food preparation, storage & display |
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X |
| 38 |
IN |
Personal cleanliness |
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| 39 |
IN |
Wiping cloths: properly used & stored |
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| 40 |
IN |
Washing fruit & vegetables |
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| Proper Use of Utensils |
| 41 |
IN |
In-use utensils: properly stored |
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| Compliance Status |
COS |
R |
| Proper Use of Utensils |
| 42 |
OUT
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Utensils, equipment & linens: properly stored, dried & handled |
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| 43 |
IN
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Single-use & single-service articles: properly stored & used |
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| 44 |
IN
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Gloves used properly |
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| Utensils, Equipment and Vending |
| 45 |
OUT
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Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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X
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| 46 |
IN
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Warewashing facilities: installed, maintained, & used; test strips |
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| 47 |
IN
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Non-food contact surfaces clean |
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| Physical Facilities |
| 48 |
IN
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Hot & cold water available; adequate pressure |
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| 49 |
OUT
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Plumbing installed; proper backflow devices |
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| 50 |
IN
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Sewage & waste water properly disposed |
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| 51 |
IN
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Toilet facilities: properly constructed, supplied, & cleaned |
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| 52 |
IN
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Garbage & refuse properly disposed; facilities maintained |
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| 53 |
OUT
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Physical facilities installed, maintained, & clean |
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X
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| 54 |
IN
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Adequate ventilation & lighting; designated areas used |
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| Philadelphia Ordinances |
| 56 |
IN
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Person in Control of premises has not posted "No Smoking" signs. |
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| 56+ |
IN
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Philadelphia Ordinances |
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Food Facility Inspection Report |
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Philadelphia Dept of Health/Office of Food Protection
1825 E. Hilton St. Phila., PA 19134
www.phila.gov/departments/department-of-public-health
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No. of Risk Factor/Intervention Violations |
5 |
Date |
10/10/2017 |
| No. of Repeat Risk Factor/Intervention Violations |
3 |
Time In |
12:30 PM |
| Number of Corrections |
10 |
Time Out |
02:45 PM |
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Food Facility
Love Snacks - Brazilian Cafe & Catering |
Address
7630 CASTOR AVE 19152
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Telephone
(215) 725-2001 |
Establishment Type
Restaurant: Eat-In
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Licensee
Love Snacks - Brazilian Cafe & Catering Corp |
Corporate Officer
Paula Bonifacio |
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Purpose of Inspection
Reinspection |
Inspection Type
Reinspection |
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FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
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| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Shrimp / Walk-In Cooler |
36.0 ° F |
Chicken / Walk-In Cooler |
40.0 ° F |
Deli Meat / Walk-In Cooler |
38.0 ° F |
| Eggs / Walk-In Cooler |
36.0 ° F |
Milk / Walk-In Cooler |
36.0 ° F |
Beef pastry / Hot-Hold Unit |
156.0 ° F |
| Beef cheese / Hot-Hold Unit |
144.0 ° F |
Chicken pastry / Hot-Hold Unit |
167.0 ° F |
Sauces / Refrigerator |
35.0 ° F |
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Food Disposal
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| Food Types |
Volume |
Unit |
Pounds |
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| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below.
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1
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Violation of Code: [46.102] The food facility operator shall be the Person in Charge or shall designate a Person in Charge and shall ensure that a Person in Charge is present at the food facility during all hours of operation. Food safety arrived by middle of inspection. New Violation.
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8
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Violation of Code: [46.825(a)] Soiled utensils and containers were stored in the handwash sinks in the food prep area of basement.
-Employee observed washing dishes inside hand sink in basement. Discontinue this food operation immediately. Repeat Violation.
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8
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Violation of Code: [46.981(h)] No hot water was available at all hand washing sinks wuhin facility. ORDERS:CEASE ALL FOOD OPERATIONS IMMEDIATELY. Repeat Violation.
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13
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Violation of Code: [46.343] Adequate sneezeguard protection was not provided for foods in the customer buffet station and some pastries were not stored behind the sneezeguard. Repeat Violation.
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14
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Violation of Code: [46.674(d)(e)] Observed no chemical sanitizer being used on equipment and utensils after washing and rinsing them, and prior to use. New Violation.
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34
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Violation of Code: [46.632] Temperature measuring devices for ensuring proper temperatures of food were not available or readily accessible in some equipment. A probe thermometer and for refrigerator equipment was observed not available. Repeat Violation.
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36
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Violation of Code: [46.981(k)(l)] The following observations were noted:
*Potential rodent harborage areas were observed in the basement storage area where clutter and an accumulation of unused items were observed.
*Mouse feces was observed on surfaces in the basement (around/between the freezers and on the storage shelves with canned food). Repeat Violation.
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37
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Violation of Code: [46.321] Food and beverages were not elevated at least 6 inches off of the floor in the walk-in and basement storage area. Repeat Violation.
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42
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Violation of Code: [46.774] No drying rack is present above 3 compartment sink. New Violation.
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| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below.
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45
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Violation of Code: [46.671] The following observations were noted:
*Defective and unused equipment
*Leaking/defective faucet on the handwash sink in the food prep area
*Domestic equipment (coffee makers, refrigeration unit, blender etc)
*Unfinished bare wood surfaces (in the bottom of the prep unit, under the warewashing sink) Repeat Violation.
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45
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Violation of Code: [46.673] Domestic microwave observed present and in usage. New Violation.
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49
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Violation of Code: [46.822] No hot water was observed at any hand sink or service sink. ORDERS:CEASE ALL FOOD OPERATIONS IMMEDIATELY. New Violation.
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53
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Violation of Code: [46.921] The following observations were noted:
*Exposed and unfinished ceiling areas over the basement food prep area
*Missing floor-wall base coving in some areas
*Porous ceiling tiles in the food prep area
*Gaps and holes around utility lines
*Water-damaged ceiling areas Repeat Violation.
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Summary
Statements
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Due to conditions observed during the inspection, the establishment has agreed to discontinue food operations and voluntarily close until it is approved by the Department to resume operations. Please contact the Sanitarian at the phone number listed below to arrange for an inspection prior to opening.
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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
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