Required records available: shellstock tags, parasite destruction
Protection From Contamination
13
OUT
Food separated & protected
14
OUT
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
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
OUT
Insects, rodents & animals not present; no unauthorized persons
37
IN
Contamination prevented during food preparation, storage & display
Adequate ventilation & lighting; designated areas used
Philadelphia Ordinances
56
IN
Person in Control of premises has not posted "No Smoking" signs.
56+
IN
Philadelphia Ordinances
Person in Charge (Signature)
Name: Nicholas Montenegro (#A59387-3/1/20)
Date:
Inspector (Signature) Joseph Hartline (215) 685-9015
Date: 08/11/2016
Food Facility Inspection Report
Philadelphia Dept of Health/Office of Food Protection
1825 E. Hilton St. Phila., PA 19134
www.phila.gov/departments/department-of-public-health
No. of Risk Factor/Intervention Violations
6
Date
08/11/2016
No. of Repeat Risk Factor/Intervention Violations
0
Time In
10:00 AM
Number of Corrections
0
Time Out
01:00 PM
Food Facility Holiday Thriftway #0010
Address
5147 FRANKFORD AVE 19124
Telephone 2155359043
Establishment Type
Food Store: Supermarket
District 7
Sub 4
Licensee Holiday Supermarkets, Inc.
Corporate Officer
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
42.5 ° F
Bacon / Cold-Hold Unit
37.8 ° F
Turkey / Cold-Hold Unit
37.5 ° F
Beef / Cold-Hold Unit
33.3 ° F
Pork / Cold-Hold Unit
33.7 ° F
Turkey / Cold-Hold Unit
30.5 ° F
Chicken / Cold-Hold Unit
29.3 ° F
Ham / Cold-Hold Unit
36.4 ° F
Beef / Cold-Hold Unit
41.6 ° F
Beef / Cold-Hold Unit
41.0 ° F
Sausage / Cold-Hold Unit
20.6 ° F
Deli Meat / Display Case
42.5 ° F
Salad / Display Case
42.7 ° F
Cheese / Display Case
32.3 ° F
Turkey / Walk-in Freezer
-14.0 ° F
Milk / Walk-In Cooler
36.7 ° F
Deli Meat / Walk-In Cooler
38.0 ° F
Milk / Walk-In Cooler
49.0 ° F
Milk / Walk-In Cooler
51.0 ° F
Eggs / Walk-In Cooler
43.7 ° F
Cut Watermelon / Cold-Hold Unit
56.7 ° F
Bacon / Reach-In Freezer
23.8 ° F
Chicken / Reach-In Freezer
9.0 ° F
Produce / Cold-Hold Unit
55.0 ° F
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] Hot water peaked at 84.3 degrees F throughout the facility. Hot water should be maintained at a temperature of at least 100 degrees F for proper handwashing. New Violation.
8
Violation of Code: [46.981(h)] Cleaning is needed in the handwash sink to the side of the deli food prep area. New Violation.
8
Violation of Code: [46.941(a)-(e)] The following observations were noted:
- The handwash sink in the men's restroom did not have single use towels, continuous towels, or an air drying device - Soap was not available at the handwash sink in the produce area New Violation.
13
Violation of Code: [46.281] Severe leaking in the meat department walk-in cooler was observed dripping onto boxes and packages of food. New Violation.
14
Violation of Code: [46.731] Soiled meat bags were observed being stored in the wash compartment of the warewashing sink. Surfaces must be cleaned and sanitized prior to washing equipment. New Violation.
20
Violation of Code: [46.385(a)(2)] Milk was observed being held between 49-51 degrees F in the walk-in cooler and cut watermelon was held at 56.7 degrees F in the retail area. Potentially hazardous foods shall be kept at a temperature of at least 41 degrees F or below as required. New Violation.
36
Violation of Code: [46.981(k)(l)] Dead roaches were observed in the rear storage area of the facility. New Violation.
36
Violation of Code: [46.922(c)] Electric fly traps were observed on the food prep counter of the deli department. New Violation.
45
Violation of Code: [46.522] Unfinished barewood pallets were observed being used for elevation. New Violation.
45
Violation of Code: [46.521] Foods, such as plantains, squash, plums, and grapefruit, were observed being stored in direct contact with cardboard. Surfaces should be constructed of a corrosion-resistant, nonabsorbent and smooth material. New Violation.
45
Violation of Code: [46.671] The following observations were noted:
- An unapproved non-NSF domestic microwave - Leaking faucets at the warewashing sink in the meat prep room - Severe leak in the walk-in cooler in the meat department - Non-operational cold-hold units in the retail area New Violation.
45
Violation of Code: [46.672] A cutting board was observed with discoloration and deep scratches/scoring not allowing for effective cleaning and sanitization in the produce area. New Violation.
47
Violation of Code: [46.714] The walk-in freezer is in need of defrost due to severe frost and ice accumulation. New Violation.
Person in Charge (Signature) Nicholas Montenegro (#A59387-3/1/20)
Date:
Inspector (Signature) Joseph Hartline (215) 685-9015
Date: 08/11/2016
Food Facility Inspection Report
Philadelphia Dept of Health/Office of Food Protection
1825 E. Hilton St. Phila., PA 19134
www.phila.gov/departments/department-of-public-health
No. of Risk Factor/Intervention Violations
6
Date
08/11/2016
No. of Repeat Risk Factor/Intervention Violations
0
Time In
10:00 AM
Number of Corrections
0
Time Out
01:00 PM
Food Facility Holiday Thriftway #0010
Address
5147 FRANKFORD AVE 19124
Telephone 2155359043
Establishment Type
Food Store: Supermarket
District 7
Sub 4
Licensee Holiday Supermarkets, Inc.
Corporate Officer
Purpose of Inspection Inspection
Inspection Type Inspection
OBSERVATIONS AND CORRECTIVE ACTIONS
Item Number
Violations cited in this report must be corrected within the time frames below.
51
Violation of Code: [46.981(b)(i)] The restroom floors are in need of cleaning due to accumulated debris and residue. New Violation.
51
Violation of Code: [46.941(f)] A lidded trashcan is needed in the women's restroom for disposal of sanitary napkins. New Violation.
52
Violation of Code: [46.882(a)(c)] Trashcans are needed by all handwash sinks to properly dispose of paper towels. New Violation.
53
Violation of Code: [46.901] The following observations were noted:
- Gaps ands holes around utility lines - Damaged/cracked floor tiles throughout the facility - Damaged wall/floor/ceiling areas throughout the facility - Missing outlet plate cover in the room next to the deli area New Violation.
53
Violation of Code: [46.981(e)(m)] Mops were observed being stored in buckets and brooms in direct contact with the floor. All maintenance tools should be elevated off the floor. New Violation.
53
Violation of Code: [46.981(a)(b)(c)(g)(n)] General floor cleaning is needed throughout the facility. New Violation.
54
Violation of Code: [46.943] Defective/inadequate lighting was observed in the meat walk-in cooler and in freezer units in the retail area. New Violation.
54
Violation of Code: [46.944] Defective ventilation was observed in the women's restroom. New Violation.
Remarks
Contact District 7/10 Supervisor, Mr. Jose Ramos, at (215) 685-9013 when hot water is restored for an opening inspection.
Summary Statements
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) Nicholas Montenegro (#A59387-3/1/20)
Date:
Inspector (Signature) Joseph Hartline (215) 685-9015
