Philadelphia Dept of Health Food Facility Inspection Report  
Philadelphia Dept of Health/Office of Food Protection
1825 E. Hilton St. Phila., PA 19134
www.phila.gov/departments/department-of-public-health
No. of Risk Factor/Intervention Violations  4 Date  12/10/2019
No. of Repeat Risk Factor/Intervention Violations  3 Time In  01:35 PM
Number of Corrections   4 Time Out  03:00 PM
Food Facility
Checker's
Address
3588 ARAMINGO AVE 19134
Telephone
(215) 288-9100
Establishment Type
Restaurant: Take Out Only
District
7
Sub
2
Licensee
Checker's Drive-in 
Corporate Officer
Jiger Patel 
  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 OUT Adequate handwashing facilities supplied & accessible   X
Approved Source
9 IN Food obtained from approved source    
10 IN Food received at proper temperature    
11 IN Food in good condition, safe, & unadulterated    
12 IN Required records available: shellstock tags, parasite destruction    
Protection From Contamination
13 IN Food separated & protected    
14 OUT Food-contact surfaces: cleaned & sanitized X X
15 IN Proper disposition of returned, previously served, reconditioned, & unsafe food    
 
 Compliance Status COS R
Potentially Hazardous Food Time/Temperature
16 IN Proper cooking time & temperature    
17 IN Proper reheating procedures for hot holding    
18 IN Proper cooling time & temperature    
19 IN Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 IN Time as a public health control; procedures & record    
Consumer Advisory
23 IN Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Population
24 IN Pasteurized foods used; prohibited foods not offered    
Chemical
25 IN Food additives: approved & properly used    
26 IN Toxic substances properly identified, stored & used    
Conformance with Approved Procedure
27 IN 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 IN Food properly labeled; original container    
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons    
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    
 
 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 IN Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 OUT Non-food contact surfaces clean   X
Physical Facilities
48 OUT Hot & cold water available; adequate pressure   X
49 IN Plumbing installed; proper backflow devices    
50 IN Sewage & waste water properly disposed    
51 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 OUT Garbage & refuse properly disposed; facilities maintained   X
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+ IN Philadelphia Ordinances    
Person in Charge (Signature)    Name:  Javed Khan Date:  
Inspector (Signature) D Mason (215) 685-9015 Date: 12/10/2019
Philadelphia Dept of Health Food Facility Inspection Report  
Philadelphia Dept of Health/Office of Food Protection
1825 E. Hilton St. Phila., PA 19134
www.phila.gov/departments/department-of-public-health
No. of Risk Factor/Intervention Violations  4 Date  12/10/2019
No. of Repeat Risk Factor/Intervention Violations  3 Time In  01:35 PM
Number of Corrections   4 Time Out  03:00 PM
Food Facility
Checker's
Address
3588 ARAMINGO AVE 19134
Telephone
(215) 288-9100
Establishment Type
Restaurant: Take Out Only
District
7
Sub
2
Licensee
Checker's Drive-in 
Corporate Officer
Jiger Patel 
  Purpose of Inspection
Reinspection 
Inspection Type
Reinspection 
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Hamburgers / Hot-Holding Unit 143.0 ° F Cheese / Walk-In Cooler 39.0 ° F Chicken / Reach-In Freezer 17.8 ° F
Hamburgers / Walk-In Freezer -9.0 ° F Tomatoes / Cold Prep Refrigerator 41.0 ° F /  
/   /   /  
/   /   /  
/   /   /  
/   /   /  
/   /   /  
/   /   /  
Food Disposal
Food Types Volume Unit Pounds
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] Food Safety Certified Person was not present at the start of inspection. A certified person later arrived Javed Khan (SS-8/20/21). Repeat Violation.
8 Violation of Code: [46.941(a)-(e)] Paper towel dispenser empty at the handwash sink in the food prep area. Paper towels were provided. Corrected On-Site.
8 Violation of Code: [46.981(h)] Hot water at the handwash sink in the food prep area peaked at 90 degrees F instead of a minimum of 100 degrees F as required. Repeat Violation.
14 Violation of Code: [46.731] Wiping cloths observed stored in sanitizer bucket with sanitizer concentration of 0 ppm. Corrected On-Site.
36 Violation of Code: [46.981(k)(l)] Fruit flies were observed in the food prep area near the smoothie/milkshake machine. New Violation.
41 Violation of Code: [46.302] Paper containers were not inverted to prevent contamination from dust and debris. New Violation.
47 Violation of Code: [46.714] Equipment cleaning needed:

* Grease accumulation observed on shelves under the prep table
* Food residue on shelves in the prep area and under shelves in the walk-in cooler
* Ice accumulation observed in the walk-in freezer Repeat Violation.
48 Violation of Code: [46.805] Hot water was not available at the handwash sink in the food prep area. Repeat Violation.
52 Violation of Code: [46.884] Debris and recyclables was observed on the ground in the dumpster area instead of in a waste receptacle with a tight fitted lid. Repeat Violation.
53 Violation of Code: [46.981(a)(b)(c)(g)(n)] General floor cleaning was needed under and around equipment throughout the establishment due to dust, debris, and residue observed. Repeat Violation.
53 Violation of Code: [46.981(e)(m)] Broom and dustpan was stored in direct contact with the floor instead of elevated on a utility rack when not in use. Repeat Violation.
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 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 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
Person in Charge (Signature) Javed Khan Date:  
Inspector (Signature) D Mason (215) 685-9015 Date: 12/10/2019