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Food Facility Inspection Report |
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Philadelphia Dept of Health/Office of Food Protection
7801 Essington Ave. Phila., PA 19153
www.phila.gov/departments/department-of-public-health
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No. of Risk Factor/Intervention Violations |
6 |
Date |
12/05/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
0 |
Time In |
02:55 PM |
| Number of Corrections |
0 |
Time Out |
05:30 PM |
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Food Facility
Curry Bird |
Address
4604 WOODLLAND AVE 19143
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Telephone
(267) 292-4294 |
Establishment Type
Restaurant: Eat-In
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Licensee
Curry Bird LLC |
Corporate Officer
Guo Wang Tang |
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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 |
IN |
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 |
OUT |
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 |
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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 |
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 |
IN |
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 |
OUT |
Insects, rodents & animals not present; no unauthorized persons |
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| 37 |
IN |
Contamination prevented during food preparation, storage & display |
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| 38 |
OUT |
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 |
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 |
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 |
IN
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Toilet facilities: properly constructed, supplied, & cleaned |
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| 52 |
OUT
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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
7801 Essington Ave. Phila., PA 19153
www.phila.gov/departments/department-of-public-health
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No. of Risk Factor/Intervention Violations |
6 |
Date |
12/05/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
0 |
Time In |
02:55 PM |
| Number of Corrections |
0 |
Time Out |
05:30 PM |
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Food Facility
Curry Bird |
Address
4604 WOODLLAND AVE 19143
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Telephone
(267) 292-4294 |
Establishment Type
Restaurant: Eat-In
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Licensee
Curry Bird LLC |
Corporate Officer
Guo Wang Tang |
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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 |
| Chicken / Walk-In Cooler |
36.0 ° F |
Eggs / Walk-In Cooler |
36.0 ° F |
Chicken / Prep Table |
63.0 ° F |
| Noodles / Cold Prep Refrigerator |
36.0 ° F |
Rice / Hot-Holding Unit |
156.0 ° 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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6
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Violation of Code: [46.132] Food employee did not follow proper handwash procedures. Food employee did not wash hands between changing tasks. New Violation.
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8
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Violation of Code: [46.825(a)] Dishes and utensils observed in the handwash sink. New Violation.
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8
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Violation of Code: [46.941(a)-(e)] Soap was not available at the handwash sink in the food prep area. New Violation.
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13
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Violation of Code: [46.281] Food items observed uncovered inside walk-in cooler. New Violation.
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14
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Violation of Code: [46.711(a)] Food contact surfaces observed with buildup of food debris, sanitize all surfaces.
Food prep tables observed not clean and dusty, general sanitization of all prep tables, counter and surface need cleaning/sanitization. New Violation.
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20
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Violation of Code: [46.385(a)(2)] Chicken was held at 63 degrees F rather than 41 degrees F or below as required. Containers of chicken observed not in hot or cold holding. New Violation.
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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 refrigeration/freezer equipment. New Violation.
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36
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Violation of Code: [46.981(k)(l)] Visible physical evidence of rodent / insect activity observed in the kitchen, food storage area and rear exit area. Rat droppings and small amount of mice droppings observed on same shelf as cooked chicken pieces. Rat droppings observed throughout entire establishment; kitchen, food storage room and rear exit area. New Violation.
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36
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Violation of Code: [46.922(e)(f)] Potential rodent harborage areas on the exterior of the building perimeter observed in rear trash area due to accumulation. New Violation.
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38
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Violation of Code: [46.137] Apron on employee observed dirty and not present in a way that prevents contamination on food or food contact surfaces. New Violation.
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45
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Violation of Code: [46.671] Domestic reach-in freezers and refrigerators present.
Garbage grinder attached to small/shallow handwashing sink in front prep area. New Violation.
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45
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Violation of Code: [46.673] Domestic microwave present. New Violation.
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46
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Violation of Code: [46.634] Food facility lacks sanitizer test strips to monitor sanitizer concentration. New Violation.
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47
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Violation of Code: [46.711(b)(c)] Cleaning needed of all surface; compartemts, tables, bottom portion of all tables and equipment. Due to dirt, food debris and dust. New Violation.
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52
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Violation of Code: [46.884] Rear trash area, has an accumulation of trash and and unused equipment. New Violation.
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53
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Violation of Code: [46.921] Floors not easily cleanable in front prep area/kitchen and in rear storge area around floor perimeter. In kitchen under three compartment sink and around floor perimeter. 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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54
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Violation of Code: [46.922(a)] Lights in the front prep area and rear storage area are not shielded from breakage. New Violation.
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54
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Violation of Code: [46.981(d)] Hood filters have an accumulation of static dust and grease. New Violation.
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54
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Violation of Code: [46.943] Lights not observed in some refrigeration equipment. New Violation.
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Remarks
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Please contact municipal dispatch for weekeend inspection anytime after 8 am, 215 686-4514. For weekday inspections please contact your Sanitarian at the number listed below.
Completed on Site:19
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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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