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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 |
6 |
Date |
10/07/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
3 |
Time In |
11:25 AM |
| Number of Corrections |
3 |
Time Out |
02:20 PM |
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Food Facility
Roman Grocery No. 2 |
Address
1860 E VENANGO ST 19134
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Telephone
(215) 535-8951 |
Establishment Type
Restaurant: Take Out Only
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Licensee
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Corporate Officer
Roman Torres |
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Purpose of Inspection
Reinspection |
Inspection Type
Reinspection |
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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 |
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 |
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X |
| 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 |
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X |
| 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 |
OUT |
Proper date marking & disposition |
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X |
| 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 |
X |
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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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X |
| 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 |
OUT |
In-use utensils: properly stored |
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X |
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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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X
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| 46 |
OUT
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Warewashing facilities: installed, maintained, & used; test strips |
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X
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| 47 |
OUT
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Non-food contact surfaces clean |
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X
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| Physical Facilities |
| 48 |
OUT
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Hot & cold water available; adequate pressure |
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X
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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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X
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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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X
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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 |
6 |
Date |
10/07/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
3 |
Time In |
11:25 AM |
| Number of Corrections |
3 |
Time Out |
02:20 PM |
|
Food Facility
Roman Grocery No. 2 |
Address
1860 E VENANGO ST 19134
|
Telephone
(215) 535-8951 |
Establishment Type
Restaurant: Take Out Only
|
|
Licensee
|
Corporate Officer
Roman Torres |
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Purpose of Inspection
Reinspection |
Inspection Type
Reinspection |
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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 |
55.0 ° F |
Deli Meat / Closed Display Case |
54.0 ° F |
Cheese / Closed Display Case |
45.0 ° F |
| Pickles / Closed Display Case |
39.0 ° F |
Milk / Reach-In Refrigerator |
41.0 ° F |
Juice / Reach-In Refrigerator |
37.0 ° F |
| Ice Cream / Reach-In Freezer |
-8.2 ° 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 wash hands prior to food handling. Employee properly washed hands. 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 restroom. Repeat Violation.
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14
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Violation of Code: [46.712] Slicer has an accumulation of food residue on the food contact surfaces and is not being washed, rinsed and sanitized at least every 4 hours. Person in Charge began cleaning the slicer. Repeat Violation.
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20
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Violation of Code: [46.385(a)(2)] Potentially hazardous foods (deli meat) were held at 54-55 degrees F rather than 41 degrees F or below as required. Person in Charge was advised to discard the deli meat. New Violation.
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21
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Violation of Code: [46.385(b)] Opened commercially processed ready to eat food (deli meats and cheeses), located in the deli case, and held more than 48 hours, was not marked with the date it was opened. Repeat Violation.
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26
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Violation of Code: [46.1021] Chemicals were stored on the same shelf with food, equipment, and/or single service articles in the area. Chemicals were separated. Corrected On-Site.
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34
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Violation of Code: [46.562] Temperature measuring devices for ensuring proper equipment temperatures are not functioning properly in the deli case (dial was broken). New Violation.
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36
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Violation of Code: [46.922(e)(f)] Basement bilcoe doors were observed open and unscreened which does not protect against the entry of insects, rodents, and other animals. Repeat Violation.
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41
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Violation of Code: [46.302] Spoon at the coffee station and scoops at the water ice freezer were observed in stagnant water. Repeat Violation.
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45
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Violation of Code: [46.522] Materials not smooth and easily cleanable:
*Soda crates being used for elevation in the rear area, retail area, and basement
*Wooden palettes in the basement Repeat Violation.
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45
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Violation of Code: [46.652] A grinder was installed on a shallow basin handwash sink in the food prep area. Repeat Violation.
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45
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Violation of Code: [46.671] A Non-NSF microwave was observed in the food preparation area.
A cold hold unit was being used for dry storage in the food prep area. Repeat Violation.
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45
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Violation of Code: [46.672] Cutting board was observed with deep scratches and scoring not allowing for effective cleaning and sanitizing. Repeat Violation.
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46
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Violation of Code: [46.634] The food establishment lacks sanitizer test strips to monitor sanitizer concentration. Repeat 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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47
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Violation of Code: [46.714] Ice build-up was observed in the reach-in freezer located in the food preparation area.
The bottom interior surfaces of several refrigerator/freezer units were in need of cleaning due to debris and residue observed. Repeat Violation.
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48
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Violation of Code: [46.805] Cold water was not available at the handwash sink in the restroom. Repeat Violation.
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51
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Violation of Code: [46.981(b)(i)] The following observations were noted:
* The air vent located in the restroom was in need of cleaning due to dust accumulation
* Floor cleaning was needed in the restroom area due to dust and debris
* Damaged wall and ceiling surfaces Repeat Violation.
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53
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Violation of Code: [46.921] Damaged base coving and unfinished (wood) ceiling areas observed in the rear area. Repeat Violation.
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53
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Violation of Code: [46.981(a)(b)(c)(g)(n)] Cleaning was needed under and around equipment in the food prep area, rear area, and basement due to dust, debris, and residue observed.
Cleaning is needed to remove cat food/water observed in the rear area. Repeat Violation.
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53
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Violation of Code: [46.981(f)] Mop (in a bucket) was not stored in a manner that facilitates proper air drying. Repeat Violation.
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Remarks
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Translation was used via city contractual service.
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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. For an inspection after business hours or over the weekend, please contact Municipal Dispatch at (215) 686-4514.
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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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