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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 |
4 |
Date |
12/09/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
1 |
Time In |
02:05 PM |
| Number of Corrections |
8 |
Time Out |
04:40 PM |
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Food Facility
Chili's Grill & Bar |
Address
2320 W OREGON AVE 19145
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Telephone
(215) 468-3757 |
Establishment Type
Restaurant: Eat-In
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Licensee
Grayling, Corp. |
Corporate Officer
Dan Fitzpatrick |
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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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| 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 |
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 |
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 |
IN |
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 |
OUT |
Proper cold holding temperature |
X |
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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 |
OUT |
Contamination prevented during food preparation, storage & display |
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| 38 |
IN |
Personal cleanliness |
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| 39 |
OUT |
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 |
IN
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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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| 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 |
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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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 |
4 |
Date |
12/09/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
1 |
Time In |
02:05 PM |
| Number of Corrections |
8 |
Time Out |
04:40 PM |
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Food Facility
Chili's Grill & Bar |
Address
2320 W OREGON AVE 19145
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Telephone
(215) 468-3757 |
Establishment Type
Restaurant: Eat-In
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Licensee
Grayling, Corp. |
Corporate Officer
Dan Fitzpatrick |
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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 |
| Eggs / Walk-In Cooler |
34.0 ° F |
Beef / Walk-In Cooler |
20.1 ° F |
Rice / Walk-In Cooler |
24.0 ° F |
| Ranches / Walk-In Cooler |
7.0 ° F |
Butter / Walk-In Cooler |
28.1 ° F |
Chicken / Walk-In Freezer |
30.2 ° F |
| Cheese / Cold Prep Refrigerator |
-9.6 ° F |
Tomatoes / Cold Prep Refrigerator |
49.0 ° F |
Beef / Cold Prep Refrigerator |
55.1 ° F |
| Pork / Cold Prep Refrigerator |
57.1 ° F |
Ranches / Cold Prep Refrigerator |
58.4 ° F |
Chicken / Cold Prep Refrigerator |
62.0 ° F |
| Mash potatoes / Hot-Holding Unit |
35.9 ° F |
Rice / Hot-Holding Unit |
140.0 ° F |
Soup / Hot-Holding Unit |
137.5 ° F |
| Sauces / Hot-Holding Unit |
135.8 ° F |
Cheese / Under-Counter Refrigerator |
136.4 ° F |
Bacon / Cold Prep Refrigerator |
37.0 ° F |
| Pork / Cold Prep Refrigerator |
62.0 ° 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 Person in Charge did not demonstrate adequate knowledge of the PA Food Code.
Person in charge could not name five of the food borne illnesses, their symptoms, and reporting procedures. Inspector reviewed in detail. New Violation.
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6
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Violation of Code: [46.131] Food Employee did not follow proper handwashing procedure. Hot water at all handwashing sinks were observed at lower than 65 degree Fahrenheit rather than at least 100 degree Fahrenheit as required. New Violation.
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14
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Violation of Code: [46.711(a)] Black residue, pink slime observed on the interior of the ice machine bin around the gaskets.
Note: Person in charge was instructed to take immediate corrective actions. Repeat Violation.
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20
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Violation of Code: [46.385(a)(2)] The following foods( cheese,beef, pork, bacon,sauces, ranches and vegetables) were held between 48- 62 degrees F rather than 41 degrees F or below as required.
Person in charge discarded foods at time of inspection. Corrected On-Site.
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36
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Violation of Code: [46.982] Visible physical evidence of rodent (mouse) activity observed in the facility.
* Fresh and old mouse droppings observed in the dry storage room. New Violation.
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36
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Violation of Code: [46.922(e)(f)] Rear door obsereved propped opened and does not protect against the entry of insects, rodents, and other animals. New Violation.
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37
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Violation of Code: [46.321] Food is not stored at least 6 inches above the floor. New Violation.
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39
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Violation of Code: [46.304] Moist wiping cloths observed lying on food preparation table and not stored in sanitizing solution. New Violation.
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45
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Violation of Code: [46.672] Cutting boards observed with deep scratches and scoring not allowing for effective cleaning and sanitizing. Repeat Violation.
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45
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Violation of Code: [46.673] Microwave observed unclean to sight and touch. New Violation.
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45
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Violation of Code: [46.671] Defective cold holding refrigerator observed at 62°F temperature. New Violation.
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45
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Violation of Code: [46.522] Crates observed used for elevation are not NSF/ANSI equipments. Repeat Violation.
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48
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Violation of Code: [46.805] Facility lacks hot water. New Violation.
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52
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Violation of Code: [46.922(j)] Dumpster lid observed to be uncovered. Repeat Violation.
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53
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Violation of Code: [46.921] General floor cleaning needed around and under kitchen food equipments.
* Mouse droppings observe in dry storage area.
* Water observed on the floor in food preparation . Repeat Violation.
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53
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Violation of Code: [46.981(e)(m)] Brooms and dustpan observed not elevated after use. 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: [46.981(f)] Mop observed stored in bucket was not elevated for proper air drying. Repeat Violation.
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Remarks
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* Person in charge was advised to obtain City of Philadelphia Food Safety Certificate.
* Inspection report emailed.
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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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