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Food Facility Inspection Report |
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Philadelphia Dept of Health/Office of Food Protection
1930 S. Broad St. Phila., PA 19145
www.phila.gov/departments/department-of-public-health
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No. of Risk Factor/Intervention Violations |
9 |
Date |
09/24/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
3 |
Time In |
11:40 AM |
| Number of Corrections |
1 |
Time Out |
02:45 PM |
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Food Facility
Little Caesar Pizza #40 |
Address
2400 W PASSYUNK AVE 19145
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Telephone
(267) 535-4444 |
Establishment Type
Restaurant: Take Out Only
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Licensee
Ampler Pizza LLC |
Corporate Officer
David Dixon |
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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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X |
| 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 |
OUT |
Proper eating, tasting, drinking, or tobacco use |
X |
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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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| 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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X |
| 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 |
OUT |
Time as a public health control; procedures & record |
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X |
| 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 |
OUT |
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 |
OUT |
Contamination prevented during food preparation, storage & display |
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X |
| 38 |
OUT |
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 |
OUT |
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 |
OUT
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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 |
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
1930 S. Broad St. Phila., PA 19145
www.phila.gov/departments/department-of-public-health
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No. of Risk Factor/Intervention Violations |
9 |
Date |
09/24/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
3 |
Time In |
11:40 AM |
| Number of Corrections |
1 |
Time Out |
02:45 PM |
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Food Facility
Little Caesar Pizza #40 |
Address
2400 W PASSYUNK AVE 19145
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Telephone
(267) 535-4444 |
Establishment Type
Restaurant: Take Out Only
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Licensee
Ampler Pizza LLC |
Corporate Officer
David Dixon |
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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 |
| Ambient Air / Hot-Holding Unit |
143.0 ° F |
Pizza / Hot-Holding Unit |
148.0 ° F |
Chicken / Hot-Holding Unit |
145.0 ° F |
| Pizza / Hot-Holding Unit |
145.0 ° F |
Ham / Cold Prep Refrigerator |
33.0 ° F |
Sauces / Cold Prep Refrigerator |
35.0 ° F |
| Cheese / Cold Prep Refrigerator |
40.0 ° F |
Sausage / Cold Prep Refrigerator |
36.0 ° F |
Sauces / Walk-In Cooler |
32.0 ° F |
| Ham / Reach-In Freezer |
27.0 ° F |
Sauces / Prep Area |
67.0 ° 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: [46.101] The food safety certified person was not present at the beginning of the inspection.
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. Repeat Violation.
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4
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Violation of Code: [46.151(a)] Employee beverage containers were observed stored on and above shelves with food in a reach-in freezer. The person in charge removed employee beverages. Corrected On-Site.
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8
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Violation of Code: [46.941(a)-(e)] Paper towel dispenser empty at the handwash sink in the ware washing area and restroom. New Violation.
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8
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Violation of Code: [46.981(h)] The handwash sinks in the food preparation area and ware washing area were blocked by a spatula and a wiping cloth and not accesible at all times for employee use. New Violation.
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13
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Violation of Code: [46.281] Uncovered margarine observed in walk-in cooler. New Violation.
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14
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Violation of Code: [46.731] The quarternary ammonium concentration in the sanitizer bucket was 0 ppm, rather than 200-400 ppm as stated on the manufacturer's use directions. Person in-charge provided sanitizer measuring 200 ppm.
-Two sink stopper were not provided at the three bay sink preventing proper food equipment sanitization. New Violation.
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14
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Violation of Code: [46.711(a)] Clean food equipment in the ware washing area is not clean to sight and touch. Repeat Violation.
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22
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Violation of Code: [46.385(c)] Tomato sauce in the bucket at the sauce machine observed at 67 degrees Fahrenheit, without a time temperature log to indicate disposal after 4 hours. Repeat Violation.
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26
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Violation of Code: [46.1021] Chemicals were stored on a box of pizza sauce in the food preparation area. New Violation.
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37
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Violation of Code: [46.321] Sauce observed on the floor and not elevated more than six inches from the floor.
-Lower food storage shelf observed not at least 6 inch above the floor. Repeat Violation.
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38
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Violation of Code: [46.152] Food employees observed not wearing hair restraints, such as nets, hats. New Violation.
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41
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Violation of Code: [46.302] Scoop handle in a container of sauce in the cold prep unit observed in direct contact with the sauce and not having handle stored above the top of the food. New Violation.
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45
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Violation of Code: [46.522] Soda crates are used for elevation in the food preparation area. New Violation.
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47
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Violation of Code: [46.714] Sauce machine observed soiled. New Violation.
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50
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Violation of Code: [46.863] Condensation from the reach-in refirigrator observed draining to drop pan instead of an approved catch basin. New Violation.
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51
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Violation of Code: [46.922(d)] The toilet room door observed propped opened. New Violation.
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53
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Violation of Code: [46.981(f)] Mops observed stored on the floor and not elevated for air drying. 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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53
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Violation of Code: [46.981(a)(b)(c)(g)(n)] Food debris and splashes observed on food prepartion area floor and walls. New Violation.
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53
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Violation of Code: [46.981(e)(m)] Brooms and dust pans observed stored on the floor and not elevated. New Violation.
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53
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Violation of Code: [46.921] Damaged wall observed at the utility closet. Repeat Violation.
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Remarks
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The person in charge was advised to obtain City of Philadelpia Food Safety Certificate.
This inspection was conducted as a training inspection with Sanitarian Specialist RaShawna Harvey.
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Summary
Statements
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This inspection has revealed that the establishment is not in satisfactory compliance. Corrective action is required to eliminate these violations. Compliance status will be assessed upon reinspection.
Due to imminent health hazards observed during this inspection, the establishment has been issued a Cease Operations Order and must discontinue food operations immediately. The establishment cannot operate for a minimum of 48 hours. The establishment cannot operate until the required fee is paid and the establishment is approved by the Department to resume operations. Please contact the Sanitarian at the phone number listed below for a re-inspection once the violations have been corrected and the fee has been paid.
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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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