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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 |
09/17/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
0 |
Time In |
01:55 PM |
| Number of Corrections |
7 |
Time Out |
03:55 PM |
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Food Facility
2nd District |
Address
1613 MCKEAN ST 19145
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Telephone
(215) 769-5764 |
Establishment Type
Restaurant: Eat-In
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Licensee
West Broad Fund Series 5 |
Corporate Officer
John Longacre |
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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 |
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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 |
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 |
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 |
X |
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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 |
X |
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| 21 |
IN |
Proper date marking & disposition |
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| 22 |
OUT |
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 |
OUT |
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 |
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 |
OUT
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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 |
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 |
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 |
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
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 |
09/17/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
0 |
Time In |
01:55 PM |
| Number of Corrections |
7 |
Time Out |
03:55 PM |
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Food Facility
2nd District |
Address
1613 MCKEAN ST 19145
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Telephone
(215) 769-5764 |
Establishment Type
Restaurant: Eat-In
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Licensee
West Broad Fund Series 5 |
Corporate Officer
John Longacre |
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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 |
| Mayonnaise / Reach-In Refrigerator |
40.0 ° F |
Cheese / Walk-In Cooler |
25.0 ° F |
French Fries / Chest Freezer |
-3.0 ° F |
| French Fries / Under-Counter Refrigerator |
1.0 ° F |
Butter / Prep Area |
82.0 ° F |
Beef / Cold Prep Refrigerator |
32.0 ° F |
| Cheese / Cold Prep Refrigerator |
50.0 ° F |
Cole Slaw / Cold Prep Refrigerator |
40.0 ° F |
Sauces / Reach-In Refrigerator |
36.0 ° 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: [46.101] No food safety certified individual was present during the inspection.
The food facility operator shall be the Person in Charge or shall designate a Person in Charge and shall ensure that a Person in Charge is present at the food facility during all hours of operation. New Violation.
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6
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Violation of Code: [46.132] Food employees observed donning single use gloves without a prior hand wash.
-Food employee did not follow proper handwash procedures. Food employee did not wash hands between changing tasks.
The sanitarian reviewed proper hand washing proceedure with the person in charge. Corrected On-Site.
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8
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Violation of Code: [46.981(h)] The handwash sink in the food preparation area was blocked by food equipment and not accesible at all times for employee use. The person in charge removed the items during the inspection. Corrected On-Site.
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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 bar area. New Violation.
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13
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Violation of Code: [46.301] Observed an employee preparing food in the three basin sink. The employee removed the foods during the inspection. Corrected On-Site.
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13
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Violation of Code: [46.281] Raw eggs were stored above ready to eat foods in the walk-in cooler. New Violation.
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14
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Violation of Code: [46.712] Pink slime observed on the interior of the ice machine bin.
-Residue observed inside the soda gun nozzle. New Violation.
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14
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Violation of Code: [46.711(a)] Bar area glasses are not clean to sight and touch. New Violation.
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20
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Violation of Code: [46.385(a)(2)] Cheese was held in the cold prep unit at 50 degrees F rather than 41 degrees F or below as required. The person in charge agreed to discard the cheese at 3:00 pm. Corrected On-Site.
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22
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Violation of Code: [46.385(c)] Time in lieu of temperature being used in the food facility to control ready to eat potentially hazardous foods (butter) without written procedures or documentation to verify disposition of food. New Violation.
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35
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Violation of Code: [46.282] Working bulk food ingredient storage containers are not labeled with the common name of the food. New Violation.
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36
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Violation of Code: [46.981(k)(l)] Mouse droppings observed in the food preparation area.
-Flies observed throughout the facility.
-Drain flies observed in the mop closet. 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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36
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Violation of Code: [46.922(e)(f)] Doors of the food facility does not protect against the entry of insects, rodents, and other animals.
-Garage doors observed open during the inspection. 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 in the food preparation area and walk-in cooler. 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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42
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Violation of Code: [46.771] Observed an employee towel drying bar area glasses. New Violation.
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45
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Violation of Code: [46.671] Domestic chest freezer and bar area mini refrigerator are not NSF/ANSI approved equipment. New Violation.
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45
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Violation of Code: [46.521] Pickle buckets are reused for food storage. New Violation.
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47
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Violation of Code: [46.711(b)(c)] Accumulation of grease and food debris observed table under flat top grill. New Violation.
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53
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Violation of Code: [46.981(a)(b)(c)(g)(n)] Mouse doppings observed along floor perimeters in the food preparation area.
-Food debris observed along floor perimeters in the food preparation area.
-Dead flies observed on the food preparation area window sill. New Violation.
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53
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Violation of Code: [46.921] Food preparation area floors are not smooth and easily cleanable. New Violation.
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53
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Violation of Code: [46.981(e)(m)] Brooms and dust pans observed stored on the floor and not elevated. New Violation.
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53
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Violation of Code: [46.981(f)] Mop observed stored in a utility bucket and not elevated for air drying. 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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