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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 |
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 |
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Food Facility Holiday Thriftway #0010 |
Address
5147 FRANKFORD AVE 19124
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Telephone 2155359043 |
Establishment Type
Food Store: Supermarket
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Licensee Holiday Supermarkets, Inc. |
Corporate Officer |
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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 |
OUT |
Food separated & protected |
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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 |
OUT |
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 |
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 |
OUT |
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 |
OUT
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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 |
IN
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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 |
OUT
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Toilet facilities: properly constructed, supplied, & cleaned |
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52 |
OUT
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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 |
OUT
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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 |
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 |
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Food Facility Holiday Thriftway #0010 |
Address
5147 FRANKFORD AVE 19124
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Telephone 2155359043 |
Establishment Type
Food Store: Supermarket
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Licensee Holiday Supermarkets, Inc. |
Corporate Officer |
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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 |
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 |
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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] 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.
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8
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Violation of Code: [46.981(h)] Cleaning is needed in the handwash sink to the side of the deli food prep area. New Violation.
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8
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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.
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13
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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.
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14
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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.
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20
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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.
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36
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Violation of Code: [46.981(k)(l)] Dead roaches were observed in the rear storage area of the facility. New Violation.
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36
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Violation of Code: [46.922(c)] Electric fly traps were observed on the food prep counter of the deli department. New Violation.
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45
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Violation of Code: [46.522] Unfinished barewood pallets were observed being used for elevation. New Violation.
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45
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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.
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45
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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.
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45
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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.
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47
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Violation of Code: [46.714] The walk-in freezer is in need of defrost due to severe frost and ice accumulation. 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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51
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Violation of Code: [46.981(b)(i)] The restroom floors are in need of cleaning due to accumulated debris and residue. New Violation.
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51
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Violation of Code: [46.941(f)] A lidded trashcan is needed in the women's restroom for disposal of sanitary napkins. New Violation.
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52
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Violation of Code: [46.882(a)(c)] Trashcans are needed by all handwash sinks to properly dispose of paper towels. New Violation.
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53
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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.
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53
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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.
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53
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Violation of Code: [46.981(a)(b)(c)(g)(n)] General floor cleaning is needed throughout the facility. New Violation.
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54
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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.
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54
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Violation of Code: [46.944] Defective ventilation was observed in the women's restroom. New Violation.
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Remarks
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Contact District 7/10 Supervisor, Mr. Jose Ramos, at (215) 685-9013 when hot water is restored for an opening inspection.
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Summary Statements
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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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