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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 |
3 |
Date |
09/30/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
2 |
Time In |
11:05 AM |
| Number of Corrections |
7 |
Time Out |
12:25 PM |
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Food Facility
Levick Food Market |
Address
4201 LEVICK ST 19135
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Telephone
(484) 687-3822 |
Establishment Type
Retail Food: Grocery Market
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Licensee
Levick Food Market LLC |
Corporate Officer
Francisco Bernal |
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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 |
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 |
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 |
IN |
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 |
OUT |
Food in good condition, safe, & unadulterated |
X |
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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 |
IN |
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 |
OUT |
Toxic substances properly identified, stored & used |
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X |
| 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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X |
| 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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X
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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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X
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| 49 |
OUT
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Plumbing installed; proper backflow devices |
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X
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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 |
OUT
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Garbage & refuse properly disposed; facilities maintained |
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X
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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
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 |
3 |
Date |
09/30/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
2 |
Time In |
11:05 AM |
| Number of Corrections |
7 |
Time Out |
12:25 PM |
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Food Facility
Levick Food Market |
Address
4201 LEVICK ST 19135
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Telephone
(484) 687-3822 |
Establishment Type
Retail Food: Grocery Market
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Licensee
Levick Food Market LLC |
Corporate Officer
Francisco Bernal |
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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 |
| Salami / Closed Display Case |
42.9 ° F |
Cheese / Closed Display Case |
45.0 ° F |
Buffalo chicken / Closed Display Case |
42.0 ° F |
| Mayonnaise / Cold hold unit |
40.0 ° F |
Cheese / Cold Prep Refrigerator |
39.6 ° 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 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.
There was no Food Safety Certified Person present during this inspection. Repeat Violation.
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11
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Violation of Code: [46.201] Expired milk with the date 9/27/19 observed in the retail refrigerator.
The four containers were removed. Corrected On-Site.
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26
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Violation of Code: [46.1041] Chemicals were stored above or on the same shelf with food, equipment, and/or single service articles in the retail area.
The observed items were moved. Repeat Violation.
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36
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Violation of Code: [46.981(k)(l)] Visible physical evidence of rodent activity (mouse droppings) observed in the retail area. Repeat Violation.
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45
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Violation of Code: [46.671] Observations:
-The 3 basin sink is leaking onto the floor at the pipe below.
-No splash guard between the 3 basin sink and the handsink
-The grinder is installed on a shallow wall mounted handsink rather than a 4 legged stand alone NSF approved sink.
-Tape on surface around the handsink.
-Unused equipment: reach in freezer, chest freezer and non-NSF approved refrigerator in the retail area and basement Repeat Violation. Correct By: 09/30/2019
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45
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Violation of Code: [46.522] Raw wood legs and shelves, concrete block legs, which are not smooth and easily cleanable, being used to support equipment. Repeat Violation.
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47
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Violation of Code: [46.711(b)(c)] Mouse droppings observed in the cardboard liners in the retail area. New Violation.
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48
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Violation of Code: [46.805] A separate 40 gallon hot water heater must be provided for the store. Repeat Violation.
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49
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Violation of Code: [46.823(c)-(e)] -No backflow prevention device observed on the main water inlet at the water meter or the water filter. Repeat Violation.
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49
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Violation of Code: [46.843] There is only one hot water heater for the store with food prep and the apartment upstairs. The store requires a 40 gallon hot water heater alone. Provide a seperate hot water heater for the store and provide the recovery rate. New Violation.
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52
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Violation of Code: [46.884] Observed trash in bags in the rear. Trash should be stored in covered containers. Repeat 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: [46.901] -The basement steps have damaged paint.
-Moved ceiling tiles in the basement storage area. New Violation.
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Remarks
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Completed on Site:5
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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 conditions observed during the inspection, 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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