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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 |
4 |
Date |
10/01/2019 |
No. of Repeat Risk Factor/Intervention Violations |
1 |
Time In |
12:30 PM |
Number of Corrections |
6 |
Time Out |
01:55 PM |
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Food Facility Arny 's Pizza |
Address
2900 LEVICK ST 19149
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Telephone (215) 533-3100 |
Establishment Type
Restaurant: Take Out Only
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Licensee George Carroll and Shirleyanne Arnold Inc |
Corporate Officer Shirleyanne Arnold |
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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 |
OUT |
Adequate handwashing facilities supplied & accessible |
X |
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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 |
OUT |
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 |
X |
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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 |
OUT |
Thermometer provided & accurate |
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X |
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 |
OUT
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Warewashing facilities: installed, maintained, & used; test strips |
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X
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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 |
OUT
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Toilet facilities: properly constructed, supplied, & cleaned |
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X
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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+ |
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
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 |
4 |
Date |
10/01/2019 |
No. of Repeat Risk Factor/Intervention Violations |
1 |
Time In |
12:30 PM |
Number of Corrections |
6 |
Time Out |
01:55 PM |
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Food Facility Arny 's Pizza |
Address
2900 LEVICK ST 19149
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Telephone (215) 533-3100 |
Establishment Type
Restaurant: Take Out Only
|
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Licensee George Carroll and Shirleyanne Arnold Inc |
Corporate Officer Shirleyanne Arnold |
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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 |
Cut broccoli / Cold hold unit |
43.4 ° F |
Lettuce / Cold Prep Refrigerator |
43.0 ° F |
Cheese / Cold Prep Refrigerator |
38.8 ° F |
Pizza sauce / Cold hold unit |
43.4 ° F |
Chicken / Walk-In Cooler |
35.7 ° F |
Pasta / Walk-In Cooler |
28.6 ° F |
Cheese cake / Reach-In Refrigerator |
37.9 ° 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 at the beginning of this inspection. She arrived within the allotted time. Repeat Violation.
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8
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Violation of Code: [46.981(h)] The handwash sink in the cooking area was blocked by a mop bucket and a box and not accesible at all times for employee use. These items were moved. Corrected On-Site.
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13
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Violation of Code: [46.281] Food not protected from contamination. Flies observed in the pizza prep area where a pizza was placed out uncovered. New Violation.
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26
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Violation of Code: [46.1021] Chemicals (bottles of bleach) were stored above or on the same shelf with food, equipment, and/or single service articles (cups and lids) in the basement storage area. The bottles of bleach were placed on the lower shelf. Corrected On-Site.
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34
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Violation of Code: [46.632] Temperature measuring devices for ensuring proper temperatures of equipment are not available or readily accessible in refrigerators in the service area. Repeat Violation.
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36
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Violation of Code: [46.981(k)(l)] Visible physical evidence of insect activity (flies) observed in the cooking, food prep and basement storage areas. Repeat Violation.
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36
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Violation of Code: [46.922(e)(f)] The unscreened open front door, an outer opening in the food facility does not protect against the entry of insects, rodents, and other animals. Note: The screen door is damaged. New Violation.
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45
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Violation of Code: [46.671] -Water is pooling inside a large commercial refrigerator wherected the dough is stored rather than draining outside. -Non-NSFapproved crock pot observed. -A chest freezer has a chipped paint inside the unit. -Frost build-up observed in chest freezers. -Unused reach in freezer observed in basement. Repeat Violation.
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45
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Violation of Code: [46.582] Damaged gasket observed on a chest freezer. Repeat Violation.
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45
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Violation of Code: [46.522] - Plastic crates used for elevation rather than NSF approved dunnage racks. Repeat Violation.
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46
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Violation of Code: [46.634] Food facility lacks QAC sanitizer test strips to monitor sanitizer concentration. Repeat Violation.
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51
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Violation of Code: [46.981(b)(i)] Static dust observed on the toilet room vent cover. Repeat Violation.
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52
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Violation of Code: [46.882(a)(c)] There is no trash can at the cooking handsink. 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(a)(b)(c)(g)(n)] -Dead roaches and water observed on the floor behind a chest freezer in the basement storage area. -Dead roaches and debris observed on the floor perimeters in the rear food prep, and basement storage areas. Repeat Violation.
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53
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Violation of Code: [46.901] -Missing cove base observed in the warewash/food prep area. -No coving observed in the toilet rooms. -Openings between surfaces observed. -Damaged floor surface observed. Repeat Violation.
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61
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Violation of Code: [18.04] Food establishment licensee and operation changes require submission of a Plan Review Application. The Plan Review Guidelines, which includes this application, can be obtained from the website: http://www.phila.gov/health/pdfs/Plan_Review_for_Stationary_Food_Businesses.pdf 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: Plan Review Section, Office of Food Protection, 321 University Avenue, 2nd Floor, Philadelphia, PA, 19104. The owners changed April 1, 2019. The new owner information was entered into DHD on June 3, 2019. A change of ownership must be submitted to The Philadelphia Health Department. 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.
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.
The 8/13/19 inspection revealed a change of ownership. You are required to complete a Change of Ownership Application. Please visit the website for more information: https://www.phila.gov/services/permits-violations-licenses/business-licenses-permits-and-approvals/food-businesses/
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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