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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 |
7 |
Date |
10/21/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
0 |
Time In |
10:25 AM |
| Number of Corrections |
6 |
Time Out |
01:45 PM |
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Food Facility
Good Day Deli |
Address
37 S 20TH ST 19103
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Telephone
(215) 636-9920 |
Establishment Type
Restaurant: Eat-In
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Licensee
Good Day Deli Inc. |
Corporate Officer
Jin Sup Jung |
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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 |
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 |
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 |
OUT |
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 |
OUT |
Proper hot holding temperature |
X |
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| 20 |
OUT |
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 |
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 |
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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| 46 |
IN
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Warewashing facilities: installed, maintained, & used; test strips |
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| 47 |
OUT
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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 |
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 |
OUT
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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 |
7 |
Date |
10/21/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
0 |
Time In |
10:25 AM |
| Number of Corrections |
6 |
Time Out |
01:45 PM |
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Food Facility
Good Day Deli |
Address
37 S 20TH ST 19103
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Telephone
(215) 636-9920 |
Establishment Type
Restaurant: Eat-In
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Licensee
Good Day Deli Inc. |
Corporate Officer
Jin Sup Jung |
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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 |
| Grits / Hot-Holding Unit |
166.3 ° F |
Bacon / Hot-Holding Unit |
113.0 ° F |
Eggs / Walk-In Cooler |
36.5 ° F |
| Chicken / Walk-In Cooler |
29.5 ° F |
Spinach / Walk-In Cooler |
39.8 ° F |
Deli Meat / Walk-In Cooler |
27.6 ° F |
| Soup / Reach-In Freezer |
18.7 ° F |
Fries / Reach-In Freezer |
21.0 ° F |
Mayonnaise / Cold Prep Refrigerator |
41.0 ° F |
| Sliced Tomatoes / Cold Prep Refrigerator |
41.0 ° F |
Sliced lettuce / Cold Prep Refrigerator |
61.5 ° F |
Turkey bacon / Cold Prep Refrigerator |
45.7 ° F |
| Sliced Turkey / Cold Prep Refrigerator |
49.0 ° F |
Grilled onions / Cold Prep Refrigerator |
45.1 ° F |
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Food Disposal
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| Food Types |
Volume |
Unit |
Pounds |
| Lettuce |
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2 |
| Sliced turkey |
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2 |
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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: [46.102] The person in charge could not identify the foodborne illness which are reportable to the Philadelphia Department of Health. New Violation.
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13
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Violation of Code: [46.301] Employee observed cutting lettuce on the cutting board where mouse droppings are located.
House fly observed landing on the raw sausages that were prepared. New Violation.
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14
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Violation of Code: [46.712] Black residue observed on the interior of the ice machine bin on white plate. Person in charge was instructed to discard ice , wash, rinse and sanitize machine. New Violation.
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14
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Violation of Code: [46.712] Slicer has an accumulation of food residue on the food contact surfaces. Sanitarian instructed person in charge to wash and sanitize the slicer. New Violation.
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19
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Violation of Code: [46.385(a)(1)] Food (bacon) was held at 113 degrees F rather than 135 degrees F or above as required. Person in charge initiated corrective action by reheating until temperature of 135 degrees F was reached. Corrected On-Site.
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20
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Violation of Code: [46.385(a)(2)] Foods was held at 45.1-61.5 degrees F rather than 41 degrees F or below as required. Person in charge discarded the foods at time of inspection. New Violation.
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26
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Violation of Code: [46.1026] Observed rodenticides not contained in a covered, tamper-resistant bait station in the rear prep area. Person in charge discarded the rodenticides at time of inspection. Corrected On-Site.
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36
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Violation of Code: [46.981(k)(l)] -Live roaches observed in rear food prep area on side of reach-in freezer.
-House flies observed throughout the facility. Fly was observed landing on top of ready to eat food (sausage).
-Fruit flies observed in rear prep area near bucket of aprons.
-Mouse droppings were observed along floor perimeter of warewash area, on floors in front prep area near equipment, shelves in rear prep area and on top of cutting board in rear food prep area were lettuce was actively being cut. New Violation.
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37
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Violation of Code: [46.323] Lettuce observed being prepared on a surface that is contaminated with mouse droppings. New 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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45
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Violation of Code: [46.671] - Non-ANSI Sanitation approved hood, toaster, and reach-in freezer were observed in use.
- Establishment is using soda crates for elevation.
- The lid of a reach-in cold-hold unit in the prep area is not in good repair.
-Loose rubber door gasket observed in reach-in freezer. New Violation.
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47
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Violation of Code: [46.711(b)(c)] Observed an accumulation of grease between the cooking equipment in the prep area. New Violation.
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47
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Violation of Code: [46.714] Soil utensils and pots were observed in the food prep sink. New Violation.
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49
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Violation of Code: [46.823(c)-(e)] No designated utility mop sink observed. New Violation.
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49
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Violation of Code: [46.822] - An approved air gap was not observed for the designated food preparation sink.
- The establishment's ice machine condensation line is draining into food preparation sink. Repeat Violation.
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53
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Violation of Code: [46.981(a)(b)(c)(g)(n)] - Debris observed behind the stove in the warewash area.
- Observed an accumulation of food debris along the floor perimeters of the prep area.
- Mouse droppings were observed along floor perimeter of warewash area, on floors in front prep area near equipment, shelves in rear prep area and on top of cutting board in rear prep area. New Violation.
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53
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Violation of Code: [46.921] Damaged floor tiles observed in the prep area. Repeat Violation.
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54
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Violation of Code: [46.981(d)] - Observed an accumulation of dust on the vent cover in the restroom.
- Hood filters have an accumulation of grease. New Violation.
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Remarks
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Completed on Site:12
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Summary
Statements
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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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