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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 |
4 |
Date |
10/17/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
0 |
Time In |
02:30 PM |
| Number of Corrections |
2 |
Time Out |
04:05 PM |
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Food Facility
Hermano's Pizza & Grill |
Address
5925 TORRESDALE AVE 19135
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Telephone
(215) 533-7777 |
Establishment Type
Restaurant: Take Out Only
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Licensee
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Corporate Officer
Ahmed Saleh |
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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 |
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 |
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 |
IN |
Proper cold holding temperature |
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| 21 |
OUT |
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 |
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 |
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 |
IN
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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 |
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+ |
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 |
4 |
Date |
10/17/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
0 |
Time In |
02:30 PM |
| Number of Corrections |
2 |
Time Out |
04:05 PM |
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Food Facility
Hermano's Pizza & Grill |
Address
5925 TORRESDALE AVE 19135
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Telephone
(215) 533-7777 |
Establishment Type
Restaurant: Take Out Only
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Licensee
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Corporate Officer
Ahmed Saleh |
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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 |
| Chicken / Chest Refrigerator |
6.1 ° F |
Cheese / Walk-In Cooler |
40.0 ° F |
Mayo / Cold Prep Refrigerator |
39.0 ° F |
| Sauces / Walk-In Cooler |
39.0 ° 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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8
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Violation of Code: [46.941(a)-(e)] -Paper towel dispenser empty at the handwash sink in the toilet and prep area.
-Soap was not available at the handwash sink in the prep area. New Violation.
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8
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Violation of Code: [46.981(h)] Hot water measured at 69 degrees F throughout entire establishment.
Water turned off during second attempt to check hot water.
***Closure orders issued. New Violation.
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14
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Violation of Code: [46.711(a)] The can opener had an accumulation of food residue on the food contact surfaces. New Violation.
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21
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Violation of Code: [46.385(b)] Marinara sauce, sliced deli meats and cheese; opened commercially processed ready to eat food, located in the walk in cooler and held more than 48 hours, was not marked with the date it was opened. 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 throughout; Flies. New Violation.
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37
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Violation of Code: [46.321] Uncovered sauce and raw chicken observed in 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.
-Food dispensing utensil in the sugar observed in direct contact with food and not having handle stored above the top of the food. New Violation.
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47
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Violation of Code: [46.711(b)(c)] -Interior of refrigeration units observed with debris accumulation
-Reach in freezer observed with ice and food residue
-Exterior of sandwich prep unit observed residue
-Cooking equipment observed with grease accumulation in between
-Interior of three compartment sink observed unclean with residues New Violation.
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53
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Violation of Code: [46.921] -Displaced/ missing ceiling tiles observed
-Some of the floor / wall junctures are missing a cove finish New Violation.
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53
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Violation of Code: [46.981(e)(m)] Brooms/ dust pans observed on floor in prep area 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)] -Excess clutter, debris, and miscellaneous items not in use observed in rear storage area
-Walk in freezer observed but not in use
-Some of the cove finishes along floor/wall junctures observed not in good repair.
-Mop sink observed with excess residue within New Violation.
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54
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Violation of Code: [46.943] Burned out light bulb observed under pizza oven hood 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 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.
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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