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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 |
3 |
Date |
09/17/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
0 |
Time In |
01:25 PM |
| Number of Corrections |
2 |
Time Out |
04:00 PM |
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Food Facility
Happy Panda Yang Restaurant |
Address
9969 BUSTLETON AVE 19115
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Telephone
(215) 971-5099 |
Establishment Type
Restaurant: Eat-In
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Licensee
2H1 Cheng Yang |
Corporate Officer
Zhicheng Yang |
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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 |
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 |
N/O |
Food received at proper temperature |
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| 11 |
IN |
Food in good condition, safe, & unadulterated |
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| 12 |
N/A |
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 |
N/A |
Consumer advisory provided for raw or undercooked foods |
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| Highly Susceptible Population |
| 24 |
N/A |
Pasteurized foods used; prohibited foods not offered |
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| Chemical |
| 25 |
N/A |
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 |
N/A |
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 |
X |
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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 |
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 |
OUT
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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 |
OUT
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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 |
IN
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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
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 |
3 |
Date |
09/17/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
0 |
Time In |
01:25 PM |
| Number of Corrections |
2 |
Time Out |
04:00 PM |
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Food Facility
Happy Panda Yang Restaurant |
Address
9969 BUSTLETON AVE 19115
|
Telephone
(215) 971-5099 |
Establishment Type
Restaurant: Eat-In
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|
Licensee
2H1 Cheng Yang |
Corporate Officer
Zhicheng Yang |
|
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 |
| Rice / Rice Cooker |
156.0 ° F |
Shrimp / Cold Prep Refrigerator |
45.0 ° F |
Chicken / Cold Prep Refrigerator |
44.0 ° F |
| Shrimp / Cold Prep Refrigerator |
46.0 ° F |
Rice / Rice Cooker |
155.0 ° F |
Eggs / Cold Prep Refrigerator |
43.0 ° F |
| Pizza Rolls / Under-Counter Refrigerator |
36.0 ° F |
Dumplings / Walk-In Cooler |
47.5 ° F |
Tofu / Walk-In Cooler |
49.0 ° 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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13
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Violation of Code: [46.301] Used cardboards are stored in food preparation sink. New Violation.
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14
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Violation of Code: [46.712] Interior of the rice cooker has brown slime build up. New Violation.
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20
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Violation of Code: [46.385(a)(2)] Food in a cold prep unit and walk in cooler are not held at proper temperature.
See temperatuer chart. New Violation.
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36
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Violation of Code: [46.922(e)(f)] The rear door was propped open. The person in charge closed it at time of inspection. Corrected On-Site.
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36
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Violation of Code: [46.981(k)(l)] Mouse nest and a live mouse was observed on the floor between a beverage storage rack and a refrigerator next to the front order counter.
Mouse droppings are observed throughout the facility.
Flies are observed in the food preparation area. New Violation.
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37
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Violation of Code: [46.321] -Food is not stored at least 6 inches above the floor inside of walkin unit and storage area. New Violation.
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41
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Violation of Code: [46.302] Common bowls or food containers observed without handles in direct contact with bulk food ingredients. New Violation.
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43
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Violation of Code: [46.692] Take out containers are not kept inverted in the food preparation area. New Violation.
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45
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Violation of Code: [46.522] Barewood racks are observed in the storage area and walk in cooler. New Violation.
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45
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Violation of Code: [46.521] Non food grade bags are used for food storage in refrigerator and reach in freezer.
Cardboards are used as shelf liners in the storage area. New Violation.
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45
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Violation of Code: [46.652] Restroom handwash sink is not sealed to the wall. New Violation.
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45
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Violation of Code: [46.671] Domestic reach in freezer and microwave oven are observed in the food preparation area.
A cold prep unit and walk in cooler could not hold food at proper temperature. New Violation.
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47
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Violation of Code: [46.714] Shelves in the storage area and food preparation area are not clean due to mouse droppings observed.
Grease accumulation was observed between deep fryer and wok station.
Dust accumulation was observed on fan guard in a reach-in refrigerator next to the front order counter. New Violation.
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48
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Violation of Code: [46.805] Slow hot water generation was observed at handwash sink in the restroom. New Violation.
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49
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Violation of Code: [46.825(b)-(e)] Water leaks at handwash sink faucet in the warewash area. New Violation.
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51
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Violation of Code: [46.882(b)] There is no lidded trash can in the restroom for sanitary napkins disposal. 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: [46.981(a)(b)(c)(g)(n)] Floor perimeters throughout the facility are not clean due to mouse droppings, a live mouse and mouse nest observed. New Violation.
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53
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Violation of Code: [46.981(e)(m)] Broom and dustpan are observed on the floor. New Violation.
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53
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Violation of Code: [46.981(f)] Moist mop was observed in utility bucket. New Violation.
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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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