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Food Facility Inspection Report |
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Philadelphia Dept of Health/Office of Food Protection
7800 Ogontz Ave. Phila., PA 19150
www.phila.gov/departments/department-of-public-health
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No. of Risk Factor/Intervention Violations |
4 |
Date |
10/01/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
4 |
Time In |
10:25 AM |
| Number of Corrections |
2 |
Time Out |
01:00 PM |
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Food Facility
El Rinconcito Restaurant |
Address
734 ADAMS AVE 19124
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Telephone
(215) 744-0777 |
Establishment Type
Restaurant: Eat-In
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Licensee
El Rinconcito Del Primo Inc |
Corporate Officer
Daisy Perez |
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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 |
N/O |
Food received at proper temperature |
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| 11 |
IN |
Food in good condition, safe, & unadulterated |
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| 12 |
N/A |
Required records available: shellstock tags, parasite destruction |
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| Protection From Contamination |
| 13 |
OUT |
Food separated & protected |
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X |
| 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 |
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X |
| 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 |
N/A |
Consumer advisory provided for raw or undercooked foods |
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| Highly Susceptible Population |
| 24 |
N/A |
Pasteurized foods used; prohibited foods not offered |
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| Chemical |
| 25 |
N/A |
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 |
N/A |
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 |
OUT |
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 |
OUT |
In-use utensils: properly stored |
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X |
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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 |
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 |
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+ |
OUT
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Philadelphia Ordinances |
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X
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Food Facility Inspection Report |
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Philadelphia Dept of Health/Office of Food Protection
7800 Ogontz Ave. Phila., PA 19150
www.phila.gov/departments/department-of-public-health
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No. of Risk Factor/Intervention Violations |
4 |
Date |
10/01/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
4 |
Time In |
10:25 AM |
| Number of Corrections |
2 |
Time Out |
01:00 PM |
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Food Facility
El Rinconcito Restaurant |
Address
734 ADAMS AVE 19124
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Telephone
(215) 744-0777 |
Establishment Type
Restaurant: Eat-In
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Licensee
El Rinconcito Del Primo Inc |
Corporate Officer
Daisy Perez |
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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 |
| Pork / Walk-In Cooler |
43.0 ° F |
Chicken / Walk-In Cooler |
41.0 ° F |
Beef / Reach-In Refrigerator |
43.0 ° F |
| Beef / Hot-Holding Unit |
136.0 ° F |
Cooked Vegetable / Hot-Holding Unit |
138.0 ° F |
Whole Cakes / Closed Display Case |
56.0 ° F |
| Sliced Cake / Closed Display Case |
48.0 ° F |
Orange Juice / Reach-In Refrigerator |
39.0 ° F |
Pork / Hot-Holding Unit |
140.0 ° F |
| Rice / Hot-Holding Unit |
155.0 ° F |
Cooked Vegetable / Hot-Holding Unit |
138.0 ° F |
Pastelillos / Under-Counter Refrigerator |
42.0 ° 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 was not present initially. Tolenino Carmen stated she is certified but she could not provide the certification. Hector Dominguez came after 10 minutes Repeat Violation.
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13
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Violation of Code: [46.281] Raw chicken is stored above bacon and raw pork in the walk in cooler. The person in charge relocated chicken to the bottom shelf. Repeat Violation.
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14
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Violation of Code: [46.731] The warewash sink is not set up as wash-rinse-sanitize.
The quarternary ammonia concentration in the sanitizing solution of the 3-bay warewash sink was 50 ppm, rather than 200 ppm as stated on the manufacturer's use directions. Sanitizer was observed in the middle and the third compartment of the 3 bay sink. The staff set up the sink again. Repeat Violation.
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20
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Violation of Code: [46.385(a)(2)] Three cakes in a dessert display case are not kept at proper temperature. The cakes were discarded. Repeat Violation.
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35
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Violation of Code: [46.282] Containers storing food were not labelled with the common name of the food New Violation.
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35
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Violation of Code: [46.422] Prepackaged desserts (cakes) are not labeled properly with the name of product, ingredient statement, net weight, distributed by statement and/or nutritional facts. New Violation.
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36
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Violation of Code: [46.981(k)(l)] Mouse droppings are observed on floor behind refrigerators in service area, under mop sink in the kitchen and on stairwells.
A dead mouse was observed on a glueboard behind a refrigerator in the service area. It's discarded at time of inspection. Repeat Violation.
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41
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Violation of Code: [46.302] Cutting board was observed stored on the floor. Repeat Violation.
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45
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Violation of Code: [46.671] A display case at the service area cold not hold food at proper temperature.
Garbage grinder was installed under wall mounted handwash sink.
Raw wood legs supporing shelves observed under the front service counter.
An unused refrigerator was observed in the basement.
coffee maker at the front preparation area, plastic shelves in the walk in cooler, drain rack above 3 bay sink are not NSF approved.
The plastic food storage containers in a reach-in refrigerator in the kitchen are non food grade contianers. Repeat 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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| 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: [46.921] Accoustic celing tiles in the food preparation area are not smooth and easily cleanable.
Pipe penetrations are not sealed. Repeat Violation.
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53
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Violation of Code: [46.981(a)(b)(c)(g)(n)] Floor surface behind refrigerators in the front service area, under mop sink in the kitchen and on stairwells are not clean due to mouse droppings observed. Repeat Violation.
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53
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Violation of Code: [46.901] A missing ceiling tile was observed on the hallway by the restroom. New Violation.
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59
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Violation of Code: [18.02] Wall panels and door for walk in box was observed in the basement. The person in charge stated that another walk in box will be installed. There is one walk in cooler was observed at time of inspection.
Prior to the start of renovations a completed Plan Review Application with proper plans, drawn to scale, including all food service equipment specifications and the location of toilet rooms, plumbing fixtures, storage areas, and utilities must be submitted to the Office of Food Protection. The Plan Review Guidelines, which includes this application, may be obtained from the Philadelphia website: http://www.phila.gov/health/foodprotection/NewFoodBusinesses.html
Contact the Plan Review Section, Office of Food Protection, for questions or appointments at 215-685-7495. Completed plan review submissions and fees may be mailed to: Office of Food Protection, 321 University Avenue, 2nd Floor, Philadelphia, PA, 19104. Repeat Violation.
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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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