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Food Facility Inspection Report |
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Philadelphia Dept of Health/Office of Food Protection
1900 N. 20th St. Phila., PA 19121
www.phila.gov/departments/department-of-public-health
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No. of Risk Factor/Intervention Violations |
3 |
Date |
12/06/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
1 |
Time In |
12:55 PM |
| Number of Corrections |
0 |
Time Out |
02:20 PM |
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Food Facility
Goodness Station |
Address
2445 GERMANTOWN AVE 19133
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Telephone
(215) 232-1400 |
Establishment Type
Restaurant: Take Out Only
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Licensee
SVS Gas Corp. |
Corporate Officer
Pawan Kumar |
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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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| 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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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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| 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 |
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 |
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 |
IN |
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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X
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| 46 |
OUT
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Warewashing facilities: installed, maintained, & used; test strips |
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| 47 |
IN
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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 |
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 |
OUT
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Adequate ventilation & lighting; designated areas used |
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X
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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
1900 N. 20th St. Phila., PA 19121
www.phila.gov/departments/department-of-public-health
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No. of Risk Factor/Intervention Violations |
3 |
Date |
12/06/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
1 |
Time In |
12:55 PM |
| Number of Corrections |
0 |
Time Out |
02:20 PM |
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Food Facility
Goodness Station |
Address
2445 GERMANTOWN AVE 19133
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Telephone
(215) 232-1400 |
Establishment Type
Restaurant: Take Out Only
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Licensee
SVS Gas Corp. |
Corporate Officer
Pawan Kumar |
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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 |
| Chicken / Reach-In Refrigerator |
41.0 ° F |
Mango salsa / Prep area |
41.0 ° F |
Butter / Reach-In Refrigerator |
40.0 ° F |
| Cheese / Reach-In Refrigerator |
40.0 ° F |
Eggs / Reach-In Refrigerator |
40.0 ° 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: [46.102] The Person in Charge did not demonstrate adequate knowledge of the PA Food Code. New Violation.
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8
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Violation of Code: [46.981(h)] -The handwash sink in the food preparation area is clogged and employees are not able to properly wash hands in handsink Repeat Violation.
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14
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Violation of Code: [46.731] 3 compartment sink drain line was observed defective at wash basin of sink unit. Observed pupe not connected and a plastic container used as,a funnel to catch water under wash basin. Employees are not able to properly wash, rinse, and sanitize utensils.
ORDERS:
Discontinue usage of defective 3 compartment immediately. New Violation.
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36
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Violation of Code: [46.981(k)(l)] Observed mouse feces along walls and corners in rear storage area were unused equipment and other unnecessary items are present adjacent to prep kitchen. Repeat Violation.
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42
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Violation of Code: [46.774] Splash guard observed missing between handsink and 3 compartment sink. New Violation.
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45
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Violation of Code: [46.671] The following observations were noted:
-Unused oil filter stored in utility room.
-Unused food equipment in utility room.
-Domestic rice cooker and toaster are not NSF/ANSI approved.
-Food grinder was not operational.
-Sanitizer dispenser was not operational.
-Domestic table-top electric burner observed in prep kitchen Repeat Violation.
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46
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Violation of Code: [46.634] Food facility lacks sanitizer test strips to monitor sanitizer concentration. New Violation.
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51
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Violation of Code: [46.981(b)(i)] The following observations were noted:
-Accumulation of dust in vents.
-Residue on surfaces of sink and toilet.
-Dust and residue on floor surfaces.
-Damaged ceiling tiles. 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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53
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Violation of Code: [46.981(a)(b)(c)(g)(n)] The following observations were noted:
-Accumulation of grease, debris and residue on walls and floors behind/under food equipment.
-Clutter in the utility room.
- Dead roaches observed on glue boards inside utility room.
-Damaged and stained ceiling tiles in utility room. Repeat Violation.
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54
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Violation of Code: [46.981(d)] Hood filters have an accumulation of static dust and grease. Repeat Violation.
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54
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Violation of Code: [46.943] One of four lights under ventilation hood is not operational. Repeat Violation.
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Summary
Statements
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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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