 |
Food Facility Inspection Report |
|
|
Philadelphia Dept of Health/Office of Food Protection
1930 S. Broad St. Phila., PA 19145
www.phila.gov/departments/department-of-public-health
|
No. of Risk Factor/Intervention Violations |
2 |
Date |
10/01/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
1 |
Time In |
11:30 AM |
| Number of Corrections |
7 |
Time Out |
01:45 PM |
|
Food Facility
Kim's Food Market |
Address
1812 S 08TH ST 19148
|
Telephone
2154656906 |
Establishment Type
Restaurant: Take Out Only
|
|
Licensee
|
Corporate Officer
Kim Chi Lam |
|
Purpose of Inspection
Reinspection |
Inspection Type
Reinspection |
|
|
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
|
|
IN=in compliance
OUT=not in compliance
N/O=not observed
N/A=not applicable
|
|
COS=corrected on-site during inspection
R=repeat violation
|
|
|
| Compliance Status |
COS |
R |
| Demonstration of Knowledge |
| 1 |
OUT |
Certification by accredited program, compliance with Code, or correct responses |
|
X |
| Employee Health |
| 2 |
IN |
Management awareness; policy present |
|
|
| 3 |
IN |
Proper use of reporting; restriction & exclusion |
|
|
| Good Hygienic Practices |
| 4 |
IN |
Proper eating, tasting, drinking, or tobacco use |
|
|
| 5 |
IN |
No discharge from eyes, nose, and mouth |
|
|
| Preventing Contamination by Hazards |
| 6 |
IN |
Hands clean & properly washed |
|
|
| 7 |
IN |
No bare hand contact with RTE foods or approved alternate method properly followed |
|
|
| 8 |
IN |
Adequate handwashing facilities supplied & accessible |
|
|
| Approved Source |
| 9 |
IN |
Food obtained from approved source |
|
|
| 10 |
N/O |
Food received at proper temperature |
|
|
| 11 |
IN |
Food in good condition, safe, & unadulterated |
|
|
| 12 |
N/A |
Required records available: shellstock tags, parasite destruction |
|
|
| Protection From Contamination |
| 13 |
IN |
Food separated & protected |
|
|
| 14 |
OUT |
Food-contact surfaces: cleaned & sanitized |
|
|
| 15 |
IN |
Proper disposition of returned, previously served, reconditioned, & unsafe food |
|
|
|
|
| Compliance Status |
COS |
R |
| Potentially Hazardous Food Time/Temperature |
| 16 |
N/A |
Proper cooking time & temperature |
|
|
| 17 |
N/A |
Proper reheating procedures for hot holding |
|
|
| 18 |
N/A |
Proper cooling time & temperature |
|
|
| 19 |
N/A |
Proper hot holding temperature |
|
|
| 20 |
IN |
Proper cold holding temperature |
|
|
| 21 |
IN |
Proper date marking & disposition |
|
|
| 22 |
N/A |
Time as a public health control; procedures & record |
|
|
| Consumer Advisory |
| 23 |
N/A |
Consumer advisory provided for raw or undercooked foods |
|
|
| Highly Susceptible Population |
| 24 |
IN |
Pasteurized foods used; prohibited foods not offered |
|
|
| Chemical |
| 25 |
N/A |
Food additives: approved & properly used |
|
|
| 26 |
IN |
Toxic substances properly identified, stored & used |
|
|
| Conformance with Approved Procedure |
| 27 |
N/A |
Compliance with variance, specialized process, & HACCP plan |
|
|
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.
|
|
| GOOD RETAIL PRACTICES |
Good Retail Practices are preventative measures to control the addition of pathogens,
chemicals, and physical objects into foods.
|
|
| Compliance Status |
COS |
R |
| Safe Food and Water |
| 28 |
IN |
Pasteurized eggs used where required |
|
|
| 29 |
IN |
Water & ice from approved source |
|
|
| 30 |
IN |
Variance obtained for specialized processing methods |
|
|
| Food Temperature Control |
| 31 |
IN |
Proper cooling methods used; adequate equipment for temperature control |
|
|
| 32 |
IN |
Plant food properly cooked for hot holding |
|
|
| 33 |
IN |
Approved thawing methods used |
|
|
| 34 |
IN |
Thermometer provided & accurate |
|
|
| Food Identification |
| 35 |
OUT |
Food properly labeled; original container |
|
X |
| Prevention of Food Contamination |
| 36 |
OUT |
Insects, rodents & animals not present; no unauthorized persons |
|
X |
| 37 |
IN |
Contamination prevented during food preparation, storage & display |
|
|
| 38 |
IN |
Personal cleanliness |
|
|
| 39 |
IN |
Wiping cloths: properly used & stored |
|
|
| 40 |
IN |
Washing fruit & vegetables |
|
|
| Proper Use of Utensils |
| 41 |
OUT |
In-use utensils: properly stored |
|
X |
|
|
| Compliance Status |
COS |
R |
| Proper Use of Utensils |
| 42 |
IN
|
Utensils, equipment & linens: properly stored, dried & handled |
|
|
| 43 |
IN
|
Single-use & single-service articles: properly stored & used |
|
|
| 44 |
IN
|
Gloves used properly |
|
|
| Utensils, Equipment and Vending |
| 45 |
OUT
|
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
X
|
| 46 |
OUT
|
Warewashing facilities: installed, maintained, & used; test strips |
|
X
|
| 47 |
OUT
|
Non-food contact surfaces clean |
|
X
|
| Physical Facilities |
| 48 |
IN
|
Hot & cold water available; adequate pressure |
|
|
| 49 |
IN
|
Plumbing installed; proper backflow devices |
|
|
| 50 |
IN
|
Sewage & waste water properly disposed |
|
|
| 51 |
OUT
|
Toilet facilities: properly constructed, supplied, & cleaned |
|
X
|
| 52 |
IN
|
Garbage & refuse properly disposed; facilities maintained |
|
|
| 53 |
OUT
|
Physical facilities installed, maintained, & clean |
|
X
|
| 54 |
IN
|
Adequate ventilation & lighting; designated areas used |
|
|
| Philadelphia Ordinances |
| 56 |
IN
|
Person in Control of premises has not posted "No Smoking" signs. |
|
|
| 56+ |
OUT
|
Philadelphia Ordinances |
|
|
|
|
|
|
|
|
| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below.
|
|
1
|
Violation of Code: [46.102] The Person in Charge did not demonstrate adequate knowledge of the PA Food Code. Food safety professional was unable to demonstrate proper sanitizing methods. Repeat Violation.
|
|
14
|
Violation of Code: [46.731] The food safety professional is using a chlorine based sanitizer in a way that was not intended for by the manufactures, per directions of use. New Violation.
|
|
35
|
Violation of Code: [46.282] Working bulk food ingredient storage containers are not labeled with the common name of the food. Repeat Violation.
|
|
36
|
Violation of Code: [46.981(k)(l)] Mice feces observed behind the potato chips rack and cookie shelf. Repeat Violation.
|
|
41
|
Violation of Code: [46.302] Common bowls or food containers observed without handles in direct contact with bulk food ingredients. Repeat Violation.
|
|
45
|
Violation of Code: [46.522] Unfinished wooden pallets observed used for elevation.
Cardboard shelf liners observed in refrigeration units.
Unfinished wood shelving observed in the rear storage area and basement is not smooth and easily cleanable. Repeat Violation.
|
|
45
|
Violation of Code: [46.671] Domestic deep freezers (2), hot water dispenser, toaster oven, and toaster observed in the food preparation area are not NSF/ANSI approved equipment. Crates used for elevating items. Stopper at the ware wash basin did not adequately maintain water inside the basin. Repeat Violation.
|
|
46
|
Violation of Code: [46.634] Food facility lacks sanitizer test strips to monitor chlorine and sanitizer concentration. Repeat Violation.
|
|
47
|
Violation of Code: [46.711(b)(c)] Unclean wooden shelf in the rear storage area. Repeat Violation.
|
|
51
|
Violation of Code: [46.922(d)] Restroom door is not self-closing. Repeat Violation.
|
|
53
|
Violation of Code: [46.921] Water damaged ceiling tiles observed in the rear storage area. Hole and gaps observed at the junctions by the basement door stairwell. Hole observed in the middle of the floor in the rear storage room. Repeat Violation.
|
|
53
|
Violation of Code: [46.981(a)(b)(c)(g)(n)] Mouse droppings observed along floor behind the chips and cookies area by the front door in the retail area. Clutter observed in the basement storage area and rear storage rooms. Repeat Violation.
|
|
68
|
Violation of Code: [6-3082] No trash can observed outside within 10 feet of facility. New Violation.
|
|
Remarks
|
No exhaust hood range in the facility. Must submit plan review if an exhaust hood range is going to be installed.
|
|
|
|
|
| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below.
|
Summary
Statements
|
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.
|
|
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
|
|
|
|
|