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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 |
5 |
Date |
12/11/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
2 |
Time In |
11:35 AM |
| Number of Corrections |
10 |
Time Out |
02:20 PM |
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Food Facility
Erawan Thai Cuisine |
Address
123 S 23RD ST 19103
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Telephone
(215) 567-2542 |
Establishment Type
Restaurant: Eat-In
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Licensee
Thipdecha, Inc. |
Corporate Officer
Pattamaporn Wechthanakorn |
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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 |
X |
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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 |
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X |
| 7 |
IN |
No bare hand contact with RTE foods or approved alternate method properly followed |
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| 8 |
IN |
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 |
OUT |
Food separated & protected |
X |
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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 |
OUT |
Time as a public health control; procedures & record |
X |
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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 |
OUT |
Wiping cloths: properly used & stored |
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X |
| 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 |
IN
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Single-use & single-service articles: properly stored & used |
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| 44 |
OUT
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Gloves used properly |
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X
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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 |
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 |
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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X
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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
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 |
5 |
Date |
12/11/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
2 |
Time In |
11:35 AM |
| Number of Corrections |
10 |
Time Out |
02:20 PM |
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Food Facility
Erawan Thai Cuisine |
Address
123 S 23RD ST 19103
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Telephone
(215) 567-2542 |
Establishment Type
Restaurant: Eat-In
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Licensee
Thipdecha, Inc. |
Corporate Officer
Pattamaporn Wechthanakorn |
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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 |
| Noodles / Reach-In Refrigerator |
40.0 ° F |
Edamame / Reach-In Freezer |
29.0 ° F |
Chicken / On Counter |
73.0 ° F |
| Chicken / On Counter |
99.0 ° F |
Chicken / On Counter |
94.0 ° F |
Chicken / Cold Prep Refrigerator |
46.0 ° F |
| Mushrooms / Cold Prep Refrigerator |
46.0 ° F |
Wonton / Cold Prep Refrigerator |
46.0 ° F |
Shrimp / Cold Prep Refrigerator |
35.0 ° F |
| Pineapples / Cold Prep Refrigerator |
34.0 ° F |
Eggs / Walk-In Cooler |
37.0 ° F |
Crabmeat / Reach-In Freezer |
15.0 ° F |
| Salmon / Reach-In Freezer |
17.0 ° F |
Dumplings / Chest Freezer |
26.0 ° 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] 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. Person in charge arrived onsite during the inspection. Corrected On-Site.
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6
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Violation of Code: [46.132] Food employee observed dipping their gloves in the wash, rinse, and sanitize compartments at the warewashing sink. Person in charge instructed the employee to properly wash their hands. Food employee proceeded to wash their gloves but at the prep sink. Sanitarian instructed the employee to wash their hands at the handsink. Food employee continued to wash their gloves at the handsink, rather than hands. Sanitarian then continued to instruct the employee to remove their gloves, wash their hands with warm water and soap. Employee then followed directions. Repeat Violation.
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13
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Violation of Code: [46.281] Food employee observed wiping down a food contact surface, then used the same rag to wipe their gloves. Employee then proceeded to wear the same gloves and touched chicken. Sanitarian instructed the employee to remove their gloves, wash their hands, put on new gloves and discard the chicken. Corrected On-Site.
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20
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Violation of Code: [46.385(a)(2)] Cooked and raw chicken, mushrooms and wontons were held at 46 & 45 degrees F rather than 41 degrees F or below as required. Person in charge cooled down the chicken, wontons and mushrooms by placing them in the walk in cooler. Repeat Violation.
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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 without written procedures or documentation to verify disposition of food. Sanitiarian went over in detail how to set up a time temperature log. Cooked chicken observed sitting at room temperature to cool. Corrected On-Site.
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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 walk-in cooler. Repeat Violation.
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39
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Violation of Code: [46.304] Moist wiping cloths observed lying on cutting board in prep area and not stored in sanitizing solution. Repeat Violation.
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44
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Violation of Code: [46.305] Single use gloves being used for multiple tasks without being changed, or not being discarded when damaged or soiled. Repeat Violation.
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45
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Violation of Code: [46.671] Non-ANSI Sanitation approved equipment observed in basement prep area (Drago Equipment Meat Cutter).
Loose and damaged gaskets observed around a cold-holding unit door in the first floor prep area.
Ice accumulation in all freezer units.
Cold hold unit observed not maintaining proper temperature.
Not in use ice machine observed in the food preparation area. New Violation.
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45
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Violation of Code: [46.673] Non-ANSI Sanitation approved microwave observed in prep area. 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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45
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Violation of Code: [46.652] Restroom hand wash sinks are not fully sealed to the wall.
Utility mop sink in the basement is not sealed to the wall. Repeat Violation.
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53
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Violation of Code: [46.981(f)] Mop observed not elevated to allow proper drying. Repeat Violation.
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54
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Violation of Code: [46.944] Restrooms lacking a functioning mechanicial ventilation system. New Violation.
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54
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Violation of Code: [46.943] Lights in the basement not shielded from breakage. New Violation.
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54
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Violation of Code: [46.963] Cellphones,tooth brushes and other employee items observed co-mingling with food items. New Violation.
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Remarks
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Completed on Site:15
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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. Please call the following number to schedule for reinspection: 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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