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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 |
5 |
Date |
10/21/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
0 |
Time In |
07:00 PM |
| Number of Corrections |
4 |
Time Out |
08:00 PM |
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Food Facility
Kesha's Kitchen |
Address
1621 ORTHODOX ST 19124
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Telephone
(215) 288-1700 |
Establishment Type
Restaurant: Eat-In
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Licensee
Kesha's Kitchen, LLC. |
Corporate Officer
Aamir Simpson |
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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 |
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 |
IN |
Food separated & protected |
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| 14 |
OUT |
Food-contact surfaces: cleaned & sanitized |
X |
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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 |
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 |
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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| 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 |
OUT
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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+ |
OUT
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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
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 |
5 |
Date |
10/21/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
0 |
Time In |
07:00 PM |
| Number of Corrections |
4 |
Time Out |
08:00 PM |
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Food Facility
Kesha's Kitchen |
Address
1621 ORTHODOX ST 19124
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Telephone
(215) 288-1700 |
Establishment Type
Restaurant: Eat-In
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Licensee
Kesha's Kitchen, LLC. |
Corporate Officer
Aamir Simpson |
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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 |
| Cheese / Reach-In Refrigerator |
39.0 ° F |
Fish / Reach-In Refrigerator |
41.0 ° F |
Salad / Reach-In Refrigerator |
50.0 ° F |
| Greens / Steam Table |
144.0 ° 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] Food Safety Cerified Person was not present at the start of inspection. They later arrived. Corrected On-Site.
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8
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Violation of Code: [46.941(a)-(e)] Soap and paper towels were not available at the handwash sink in the food prep area. Soap and paper towels were provided. Corrected On-Site.
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14
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Violation of Code: [46.731] Flies and roaches observed crawling on food contact surfaces: cutting board, steam table. New Violation.
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14
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Violation of Code: [46.731] Wiping cloths observed stored in sanitizer bucket with chlorine sanitizer concentration of 200 ppm. Corrected On-Site.
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20
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Violation of Code: [46.385(a)(2)] Salad in the front mini refrigerator was held at 50 degrees F rather than 41 degrees F or below as required. New Violation.
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36
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Violation of Code: [46.981(k)(l)] Visible physical evidence of insect activity observed:
* Flies observed landing on surfaces in the food prep area
* Baby/adult roaches observed harboring in the seams of the wall and prep sink drain; crawling on shelves, wall, refrigerator, and steam table in the food prep area New Violation.
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45
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Violation of Code: [46.521] Cardboard box storing sweet potatoes was not smooth and easily cleanable. New Violation.
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45
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Violation of Code: [46.652] The handwash sink in the food preparation area was not properly sealed to the adjoining wall. New Violation.
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45
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Violation of Code: [46.671] Mini refrigerator in the front area was not maintaing food temperatures at 41 degrees F or below as required. 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: [46.714] Grease accumulation observed on/around equipment in the food prep area.
Roach carcass observed in the refrigerator. Carcass was removed. New Violation.
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51
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Violation of Code: [46.882(b)] Lidded trashcan was not provided in restroom for sanitary purposes. New Violation.
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52
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Violation of Code: [46.884] Dumpster was observed overfilled. 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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53
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Violation of Code: [46.921] Observations:
*Tiled floor in the food prep area is not smooth and easily cleanable
*Floor-wall junctures were not sealed tight
*Gaps and holes observed around pipes were not sealed
*Damaged ceiling surfaces in the food prep area New Violation.
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53
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Violation of Code: [46.981(a)(b)(c)(g)(n)] Cleaning is needed throughout the facility to remove dirty fly strip in the restroom, food debris, residue, and roach carcasses observed under/around equipment in the food prep area and warewashing area. New Violation.
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53
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Violation of Code: [46.981(e)(m)] Broom and dustpan was observed in direct contact with the floor instead of elevated on a utility rack when not in use. New Violation.
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54
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Violation of Code: [46.943] Missing lightbulbs were observed in the warewashing area. 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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57
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Violation of Code: [10-602(5)(a)(.2)] Unapproved hookah operation: hookah equipment/signage observed. All hookah equipment must be removed. For more information regarding this operation, contact the Tobacco Unit at (215) 685 7340. New Violation.
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Remarks
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Interviewed Carla.
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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.
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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