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Food Facility Inspection Report |
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Philadelphia Dept of Health/Office of Food Protection
1900 N. 20th St. Phila., PA 19121
www.phila.gov/departments/department-of-public-health
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No. of Risk Factor/Intervention Violations |
4 |
Date |
08/04/2016 |
| No. of Repeat Risk Factor/Intervention Violations |
0 |
Time In |
12:25 PM |
| Number of Corrections |
0 |
Time Out |
02:05 PM |
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Food Facility
Nguyen,Huong/Rosie Food Truck/ V08225 |
Address
1200 SPRING GARDEN ST 19130
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Telephone
(215) 209-9004 |
Establishment Type
Food Vendor: Mobile Food Vendor
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Licensee
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Corporate Officer
Huong Nguyen |
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Purpose of Inspection
Inspection |
Inspection Type
Inspection |
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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 |
IN |
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 |
OUT |
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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| 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 |
IN |
Food separated & protected |
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| 14 |
IN |
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 |
OUT |
Proper cold holding temperature |
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| 21 |
OUT |
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 |
IN |
Thermometer provided & accurate |
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| Food Identification |
| 35 |
IN |
Food properly labeled; original container |
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| Prevention of Food Contamination |
| 36 |
IN |
Insects, rodents & animals not present; no unauthorized persons |
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| 37 |
IN |
Contamination prevented during food preparation, storage & display |
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| 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 |
IN
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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 |
IN
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Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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| 46 |
IN
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Warewashing facilities: installed, maintained, & used; test strips |
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| 47 |
OUT
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Non-food contact surfaces clean |
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| Physical Facilities |
| 48 |
OUT
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Hot & cold water available; adequate pressure |
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| 49 |
IN
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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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| 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
1900 N. 20th St. Phila., PA 19121
www.phila.gov/departments/department-of-public-health
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No. of Risk Factor/Intervention Violations |
4 |
Date |
08/04/2016 |
| No. of Repeat Risk Factor/Intervention Violations |
0 |
Time In |
12:25 PM |
| Number of Corrections |
0 |
Time Out |
02:05 PM |
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Food Facility
Nguyen,Huong/Rosie Food Truck/ V08225 |
Address
1200 SPRING GARDEN ST 19130
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Telephone
(215) 209-9004 |
Establishment Type
Food Vendor: Mobile Food Vendor
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Licensee
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Corporate Officer
Huong Nguyen |
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Purpose of Inspection
Inspection |
Inspection Type
Inspection |
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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 |
| Cheese / Cold-Hold Unit |
41.0 ° F |
Cut lettuce / Cold-Hold Unit |
52.0 ° F |
sliced tomatoes / Cold-Hold Unit |
41.0 ° F |
| Sliced Onions / Cold-Hold Unit |
50.0 ° F |
Mushrooms / Refrigerator |
44.0 ° F |
Cooked Onions / Steam Table |
139.0 ° F |
| Meat balls / Steam Table |
142.0 ° F |
Sausage / Steam Table |
148.0 ° 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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6
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Violation of Code: [46.131] Hands cannot be washed properly due to lack of cold water, only hot water present which was measured at 110 degrees F. The person in charge stated that she has finished for the day & had emptied out all cold water prior to this inspection. New Violation.
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8
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Violation of Code: [46.981(h)] Lack of cold water, only hot water present, which was measured at 110 degrees F. The person in charge stated that she has finished for the day & had emptied out all cold water prior to this inspection. New Violation.
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20
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Violation of Code: [46.385(a)(2)] Mushrooms, cut Lettuce and Sliced onions in a cold holding unit were held at 44-52 degrees F rather than 41 degrees F or below as required. New Violation.
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21
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Violation of Code: [46.385(b)] Opened commercially processed ready to eat food(Mushrooms), located in the Refrigeration unit, was not marked with the date it was opened. New Violation.
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47
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Violation of Code: [46.714] All handwash sinks need to be cleaned. ;Dirt accumulation observed. New Violation.
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48
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Violation of Code: [46.805] Cold water not under pressure during inspection. Only hot water present which was measured at 110 degrees F. The person in charge stated that she has finished for the day & had emptied out all cold water prior to this inspection. New Violation.
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53
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Violation of Code: [46.981(a)(b)(c)(g)(n)] Remove all cardboards used as floor mats in the mobile unit. New Violation.
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Remarks
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Completed on Site:4
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Summary
Statements
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NOTE:08/04/2016 inspection is in response to the complaint,which stated "I ordered a Mushroom Chicken steak, the Mushrooms were bad. It was hurting my stomach All day long........"
Sanitarian evaluated and measured temperatures of several potentially hazardous foods, including Mushrooms, which was 44 degrees F. Chicken steak was not available at the time of this inspection to evaluate the temperatuure.
Thus, the complaint is inconclusive at this time.
This inspection has revealed that the establishment is not in satisfactory compliance and that current management practices have allowed unacceptable public health or food safety conditions. Corrective action is required to eliminate these violations. Compliance status will be assessed upon reinspection.
Due to conditions observed during the inspection by the Philadelphia Department of Public Health, 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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