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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 |
6 |
Date |
12/04/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
4 |
Time In |
04:40 PM |
| Number of Corrections |
10 |
Time Out |
07:10 PM |
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Food Facility
Effies |
Address
1127 PINE ST 19107
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Telephone
(215) 592-8333 |
Establishment Type
Restaurant: Eat-In
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Licensee
Effie's Foods Inc. |
Corporate Officer
Effie Boukidis |
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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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X |
| 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 |
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 |
OUT |
Proper reheating procedures for hot holding |
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X |
| 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 |
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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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 |
IN
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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 |
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 |
OUT
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Toilet facilities: properly constructed, supplied, & cleaned |
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X
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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 |
6 |
Date |
12/04/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
4 |
Time In |
04:40 PM |
| Number of Corrections |
10 |
Time Out |
07:10 PM |
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Food Facility
Effies |
Address
1127 PINE ST 19107
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Telephone
(215) 592-8333 |
Establishment Type
Restaurant: Eat-In
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Licensee
Effie's Foods Inc. |
Corporate Officer
Effie Boukidis |
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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 |
42.0 ° F |
Cheese / Walk-In Cooler |
40.0 ° F |
Green Beans / Hot-Holding Unit |
148.0 ° F |
| Soup / Hot-Holding Unit |
96.0 ° F |
Rice / Rice Cooker |
82.0 ° F |
Tomatoes / Cold Prep Refrigerator |
38.0 ° F |
| Yogurt / Cold Prep Refrigerator |
37.4 ° F |
Cheese / Cold Prep Refrigerator |
39.2 ° F |
Meatballs / Cold Prep Refrigerator |
39.2 ° F |
| Octopus / Cold Prep Refrigerator |
39.4 ° F |
Yogurt / Reach-In Refrigerator |
33.0 ° 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] Food safety certified person could not provide a food safety certificate. Certificate verified through ServSafe database. New Violation.
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6
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Violation of Code: [46.131] Hot water not available at handwash sink in both toilet rooms on 2nd floor. Post signs that facilities are out of order. Repeat Violation.
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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 prep area. Paper towels provided during the inspection.
-Soap, paper towels and handwashing reminder sign not available at the handwash sink near the ice machine. New Violation.
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14
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Violation of Code: [46.712] The can opener had an accumulation of food residue on the food contact surfaces. Can opener was moved to the warewashing area. Repeat Violation.
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14
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Violation of Code: [46.674(d)(e)] The quarternary ammonia concentration in the sanitizing solution of the 3-bay warewash sink was 100 ppm, rather than 200 to 400 ppm as stated on the manufacturer's use directions. Concentration was increased to 500 ppm rather than 200 to 400 ppm. Repeat Violation.
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17
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Violation of Code: [46.365] Potentially hazardous food, which was cooled, was only reheated to 96 to 148 degrees F for hot holding and not 165 degrees F for 15 seconds as required. Repeat Violation.
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36
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Violation of Code: [46.981(k)(l)] Visible physical evidence of rodent/insect activity observed in the facility.
-Mouse droppings were observed in the following areas: lids of food containers on storage rack in basement, shelf beneath prep table in basement, floor to right of cooking equipment, floor throughout basement storage area, shelving beneath basement stairs, cabinet in second floor kichenette and wooden cutting surface in food prep area, and heater closet in 1st floor dining area.
-Roach observed crawling on floor in front basement storage area. Repeat Violation.
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36
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Violation of Code: [46.922(e)(f)] -Basement outer opening in the food facility does not protect against the entry of insects, rodents, and other animals. Bilco doors observed propped open during the inspection.
-Seal holes where needed to prevent pest entry. (i.e. utility penetrations in second floor dining area) Repeat Violation.
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45
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Violation of Code: [46.522] -Wicker/woven container used to store flatware is not NSF approved and is not smooth, non-absorbent and easy to clean.
-Cardboard observed lining the floor in the walk-in cooler. New Violation.
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45
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Violation of Code: [46.671] -Condensation line from walk-in cooler was observed in a bucket rather than a drain.
-Reach-in freezer in basement is inoperable. 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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49
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Violation of Code: [46.822] Facility does not have a food prep sink. Sink with garbage grinder previously used as a food prep sink is now used as a handwash sink. New Violation.
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49
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Violation of Code: [46.825(b)-(e)] -Fast leak observed at large sewage pipe in room near basement prep area.
-Leaking, loose faucet observed at warewashing sinks. Repeat Violation.
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51
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Violation of Code: [46.882(b)] Covered/lidded trash receptacles for the disposal of feminine products was not observed in toilet rooms. Repeat Violation.
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51
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Violation of Code: [46.922(d)] Toilet room doors are not self closing. Repeat Violation.
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53
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Violation of Code: [46.981(a)(b)(c)(g)(n)] Cleaning issues:
-Clutter observed and mouse feces observed in 3rd floor storage area. Remove any items not necessary for the daily operation of the business.
-Cockroaches observed on traps in rear basement storage area and beneath cooking equipment.
-Floor cleaning is needed where mouse feces was observed. Repeat Violation.
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53
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Violation of Code: [46.981(e)(m)] Mops, brooms and dust pans not elevated after use. Repeat Violation.
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Remarks
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Completed on Site:1
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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.
You are required to have a City of Philadelphia Department of Public Health Food Establishment Personnel Food Safety Certificate. You must submit your application and associated fee within 30 days of this inspection. If you do not submit your application, your establishment will be subject to an intent to cease operations order.
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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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