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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 |
10 |
Date |
12/10/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
0 |
Time In |
02:15 PM |
| Number of Corrections |
5 |
Time Out |
04:30 PM |
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Food Facility
El Grande Food Market |
Address
946 S 05TH ST 19147
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Telephone
(215) 755-2997 |
Establishment Type
Restaurant: Take Out Only
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Licensee
El Grande Food Market, Inc. |
Corporate Officer
Pedro Vargas |
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Purpose of Inspection
Inspection |
Inspection Type
Inspection |
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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 |
X |
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| Employee Health |
| 2 |
OUT |
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 |
OUT |
Hands clean & properly washed |
X |
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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 |
OUT |
Food in good condition, safe, & unadulterated |
X |
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| 12 |
IN |
Required records available: shellstock tags, parasite destruction |
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| Protection From Contamination |
| 13 |
IN |
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 |
IN |
Proper hot holding temperature |
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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 |
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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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| Food Identification |
| 35 |
IN |
Food properly labeled; original container |
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| Prevention of Food Contamination |
| 36 |
IN |
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 |
OUT |
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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| 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 |
OUT
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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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| 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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| 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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| 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 |
10 |
Date |
12/10/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
0 |
Time In |
02:15 PM |
| Number of Corrections |
5 |
Time Out |
04:30 PM |
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Food Facility
El Grande Food Market |
Address
946 S 05TH ST 19147
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Telephone
(215) 755-2997 |
Establishment Type
Restaurant: Take Out Only
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Licensee
El Grande Food Market, Inc. |
Corporate Officer
Pedro Vargas |
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Purpose of Inspection
Inspection |
Inspection Type
Inspection |
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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 |
| Deli Meat / Closed Display Case |
49.6 ° F |
Deli Meat / Closed Display Case |
48.6 ° F |
Deli Meat / Closed Display Case |
48.4 ° F |
| Deli Meat / Closed Display Case |
48.4 ° F |
Chicken Salad / Closed Display Case |
50.0 ° F |
Eggs / Food Prep Area |
72.0 ° F |
| Eggs / Inoperable Worktop Refrigerator |
67.0 ° F |
Sliced Tomatoes / Cold Prep Refrigerator |
37.2 ° F |
Cheese / Cold Prep Refrigerator |
42.6 ° F |
| Milk / Reach-In Refrigerator |
43.0 ° F |
Milk / Reach-In Refrigerator |
41.0 ° 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: [46.102] No food safety certified person was present at the establishment at the start of the inspection. A food safety certified person must be present at all times. Food safety certified person arrived during the inspection. Corrected On-Site.
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2
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Violation of Code: [46.111(a) ] Food safety certified person could not demonstrate knowledge of foodborne illnesses. Illnesses and symptoms were explained to food safety certified person during the inspection. New Violation.
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6
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Violation of Code: [46.131] Hot water was not available at the handwash sink in the food prep area. Water was turned on during the inspection. Corrected On-Site.
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8
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Violation of Code: [46.825(a)] Cups, non-dairy creamer and lemon juice observed stored in handwash sink in the food prep area. Sink is not a accesible at at all times for employee use. Items removed during the inspection. Corrected On-Site.
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8
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Violation of Code: [46.824(a)] The handwash sink in the food prep area cannot be used due to a fast leak at the drain. Water observed running on extension cords and power strips beneath handsink. Another handsink is unavailable. New Violation.
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11
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Violation of Code: [46.201] Severely dented, swollen, distressed canned items observed in retail area. Can of beans was discarded. Corrected On-Site.
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14
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Violation of Code: [46.712] -Phone observed on prep table.
-Trash bag removed from receptacle was placed on cutting board at the sandwich prep station. Instructed person in charge to wash, rinse, sanitize and air-dry the surface. New Violation.
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14
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Violation of Code: [46.674(d)(e)] The quarternary ammonia concentration in the sanitizing solution of the 3-bay warewash sink was 0 to 100 ppm, rather than 200 ppm as stated on the manufacturer's use directions. Instructed person in charge to correct the concentration. New Violation.
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20
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Violation of Code: [46.385(a)(2)] -Potentially hazardous food was held at 48.4 to 72 degrees F rather than 41 degrees F or below as required.
-Lemon juice labeled refrigerate after opening observed stored in the handwash sink.
Corrective action: Instructed PIC to discard food immediately. New Violation.
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26
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Violation of Code: [46.1024] Undiluted bleach was observed being used on the cutting board at sandwich prep station. New Violation.
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34
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Violation of Code: [46.562] Temperature measuring devices for ensuring proper temperatures of the deli case are broken. New Violation.
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37
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Violation of Code: [46.321] Freezers holding open food for prep observed in retail area are unlocked. Food in areas accessible to the public must be protected. New Violation.
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39
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Violation of Code: [46.304] Moist wiping cloths observed lying on prep table and not stored in sanitizing solution. New Violation.
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41
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Violation of Code: [46.302] Coffee spoons observed stored in murky water at room temperature. Utensils may only be stored in water that is running, water that is 41 degrees F or below, or water that is 135 degrees F or above. 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: [46.672] Cutting boards observed with deep scratches and scoring not allowing for effective cleaning and sanitizing. New Violation.
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45
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Violation of Code: [46.671] -Walk-in cooler in the basement is either not in use or is not in good repair.
-Deli case ambient temperature was 50 degrees F. Refrigerators must hold food at 41 degrees F or below.
-Inoperable worktop refrigerator observed in the food prep area. New Violation.
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46
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Violation of Code: [46.634] Food facility lacks the correct sanitizer test strips to monitor sanitizer concentration. New Violation.
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47
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Violation of Code: [46.714] Heavy accumulation of debris and build-up observed on table beneath grill and burners. New Violation.
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49
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Violation of Code: [46.825(b)-(e)] -Fast leak observed at drainage pipe beneath the handwash sink.
-Leak observed beneath warewashing sinks in unfinished basement. Note: Facility is not permitted to use this sink for food prep nor warewashing. New Violation.
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51
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Violation of Code: [46.922(d)] Toilet room door is not self-closing. New Violation.
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53
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Violation of Code: [46.981(a)(b)(c)(g)(n)] -Debris observed on the floor in the food prep area.
-Cluttered basement observed in use. Remove any items that are not necessary for the daily operation of the business. New Violation.
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53
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Violation of Code: [46.901] Floor beneath coffee prep area is not smooth and easy to clean.
Celing in retail area in disrepair. New Violation.
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54
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Violation of Code: [46.981(d)] Dust observed on fire suppression system beneath hood. New Violation.
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Remarks
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Completed on Site:2
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Summary
Statements
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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.
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.
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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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