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
OUT
Proper cold holding temperature
21
OUT
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
Establishment Type
Food Vendor: Mobile Food Vendor
District 5
Sub 1
Licensee
Corporate Officer Huong Nguyen
Purpose of Inspection Inspection
Inspection Type Inspection
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
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
Food Types
Volume
Unit
Pounds
OBSERVATIONS AND CORRECTIVE ACTIONS
Item Number
Violations cited in this report must be corrected within the time frames below.
6
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.
8
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.
20
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.
21
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.
47
Violation of Code: [46.714] All handwash sinks need to be cleaned. ;Dirt accumulation observed. New Violation.
48
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.
53
Violation of Code: [46.981(a)(b)(c)(g)(n)] Remove all cardboards used as floor mats in the mobile unit. New Violation.
Remarks
Completed on Site:4
Summary Statements
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.
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) Huong Tran Nguyen (A45568) Exp. 05/01/2017
