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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 |
09/27/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
2 |
Time In |
01:35 PM |
| Number of Corrections |
5 |
Time Out |
02:35 PM |
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Food Facility
Super Garden Chinese Restaurant |
Address
4953 FRANKFORD AVE 19124
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Telephone
(215) 288-4668 |
Establishment Type
Restaurant: Take Out Only
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Licensee
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Corporate Officer
Da Yong Lin |
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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 |
OUT |
Certification by accredited program, compliance with Code, or correct responses |
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X |
| 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 |
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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 |
IN |
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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X |
| 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 |
IN |
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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X |
| 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 |
OUT
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Single-use & single-service articles: properly stored & used |
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X
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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 |
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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X
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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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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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| 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 |
09/27/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
2 |
Time In |
01:35 PM |
| Number of Corrections |
5 |
Time Out |
02:35 PM |
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Food Facility
Super Garden Chinese Restaurant |
Address
4953 FRANKFORD AVE 19124
|
Telephone
(215) 288-4668 |
Establishment Type
Restaurant: Take Out Only
|
|
Licensee
|
Corporate Officer
Da Yong Lin |
|
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 |
| Rolls / Cold Prep Refrigerator |
80.0 ° F |
Rolls / Cold Prep Refrigerator |
44.0 ° F |
Rolls / Cold Prep Refrigerator |
45.0 ° F |
| Chicken / Cold Prep Refrigerator |
39.0 ° F |
Chicken / Walk-In Cooler |
36.0 ° F |
Rice / Hot-Holding Unit |
153.0 ° F |
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Food Disposal
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| Food Types |
Volume |
Unit |
Pounds |
| Approx 10 rolls |
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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] No Food Safety Certified Person Present at the time of inspection. Repeat Violation.
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8
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Violation of Code: [46.941(a)-(e)] Paper towel dispenser empty at the handwash sink in the prep area. New Violation.
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20
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Violation of Code: [46.385(a)(2)] Par cooked rolls held at 44-80 degrees F rather than 41 degrees F or below as required. Items observed sitting on top of containers.
Corrective Action: Items discarded Repeat Violation.
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37
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Violation of Code: [46.321] Several food items observed uncovered while being stored.
-In walk In cooler
-In deep freezers including ice cream Repeat Violation.
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43
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Violation of Code: [46.774] Plastic containers observed not inverted on shelving while stored. Repeat Violation.
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45
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Violation of Code: [46.671] Unapproved soda crates observed being used to elevate soda cases
Garbage disposal observed installed on shallow basin hand washing sink Repeat Violation.
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45
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Violation of Code: [46.521] Unapproved menus and small paper bags observed lining the containers of parcooked rolls. Repeat Violation.
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45
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Violation of Code: [46.522] Cinder blocks observed being used to elevate equipment in basement New Violation.
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47
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Violation of Code: [46.711(b)(c)] -Grease/food debris accumulation observed between food equipment
-Lower shelving surfaces throughout observed unclean
-Walkin cooler observed with residue accumulation on floor Repeat Violation.
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51
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Violation of Code: [46.922(d)] The restroom door observed not self-closing. Repeat Violation.
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53
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Violation of Code: [46.981(a)(b)(c)(g)(n)] -Grease accumulation and food debris were observed on and under food equipment in the food prep area.
-Grease residue observed on floors under grease trap in basement and in bell drain 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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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 conditions observed during the inspection, the establishment has agreed to discontinue food operations and voluntarily close until it is approved by the Department to resume operations. Please contact the Sanitarian at the phone number listed below to arrange for an inspection prior to opening.
Municipal Dispatch 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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