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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 |
8 |
Date |
09/18/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
3 |
Time In |
12:10 PM |
| Number of Corrections |
1 |
Time Out |
02:05 PM |
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Food Facility
Golden Chopsticks |
Address
1800 SPRING GARDEN ST 19130
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Telephone
(215) 496-9190 |
Establishment Type
Restaurant: Eat-In
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Licensee
Golden Chopsticks LLC |
Corporate Officer
Shawn Cheung |
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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 |
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| 7 |
OUT |
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 |
OUT |
Food separated & protected |
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X |
| 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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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 |
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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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 |
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 |
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 |
OUT
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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 |
8 |
Date |
09/18/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
3 |
Time In |
12:10 PM |
| Number of Corrections |
1 |
Time Out |
02:05 PM |
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Food Facility
Golden Chopsticks |
Address
1800 SPRING GARDEN ST 19130
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Telephone
(215) 496-9190 |
Establishment Type
Restaurant: Eat-In
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Licensee
Golden Chopsticks LLC |
Corporate Officer
Shawn Cheung |
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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 |
| Eggrolls / Walk-In Cooler |
26.4 ° F |
Pork / Walk-In Cooler |
21.5 ° F |
Eggs / Walk-In Cooler |
20.4 ° F |
| Chicken / Reach-In Refrigerator |
40.1 ° F |
Beef / Under-Counter Refrigerator |
39.2 ° F |
Chicken / Cold prep unit |
36.7 ° F |
| Shrimp / Cold prep unit |
38.5 ° F |
Eggs / Cold prep unit |
38.0 ° F |
Noodles / Cold prep unit |
42.4 ° F |
| Shredded cabbage / Cold prep unit |
40.5 ° F |
Tofu / Cold Prep Refrigerator |
37.6 ° F |
Dumplings / Cold Prep Refrigerator |
14.6 ° F |
| Rice / Hot-Holding Unit |
155.0 ° F |
Dumplings / Steamer |
168.0 ° F |
Soup / Hot-Holding Unit |
183.0 ° 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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6
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Violation of Code: [46.133] Food employees observed washing their hands at the food prep sink instead of the designated handwash sink. New Violation.
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7
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Violation of Code: [46.261] A food employee was observed touching ready to eat foods (fried chicken) with his bare hands. New 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 food prep area. Repeat Violation.
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8
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Violation of Code: [46.981(h)] Hot water 100 degrees F or above is not available at the handwash sink in the customer restroom; water temperature peaked at 91.4 degrees F. New Violation.
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13
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Violation of Code: [46.281] Several foods observed uncovered in the cold prep unit refrigerator, under-counter freezer, reach-in freezer, and walk-in cooler. Repeat Violation.
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14
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Violation of Code: [46.712] Flies observed landing on food contact surfaces in the food prep area. New Violation.
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14
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Violation of Code: [46.711(a)] Ready to eat foods (fried chicken and eggrolls) are stored on soiled surfaces (newspaper linings and cardboard boxes). New Violation.
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21
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Violation of Code: [46.385(b)] Potentially hazardous ready to eat foods (chicken, pork, and egg rolls), prepared in the food facility, located in the refrigerators and walk-in cooler, were not date marked. Repeat Violation.
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36
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Violation of Code: [46.981(k)(l)] Visible physical evidence of rodent (mouse droppings) and insect (roaches and flies) activity observed in the food prep and storage areas. New Violation.
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36
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Violation of Code: [46.922(c)] Insect control devices (fly strip and fly zapper) located in rear storage area with potential to contaminate food, equipment, and / or utensils. New Violation.
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37
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Violation of Code: [46.321] Foods (bottled beverages, containers of uncovered sauces, boxes of chicken, boxes of broccoli, and onions) are not stored at least 6 inches above the floor in the walk-in cooler, food prep, and storage areas. Repeat Violation.
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39
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Violation of Code: [46.304] Moist wiping cloths in the cook line area observed on prep surfaces and not stored in a sanitizing solution. Repeat Violation.
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41
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Violation of Code: [46.302] 1. Common bowls observed without handles in direct contact with bulk food ingredients (sauces and raw meats)
2. Knives ares stored on an unapproved, wall mounted, wooden knife holder, and between cold prep units in the cook line area. Repeat Violation.
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43
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Violation of Code: [46.774] Single use plastic containers are not stored inverted to prevent contamination, and single use plastic utensils are not stored to prevent the contamination of the lip contact surface when retrieved. Repeat Violation.
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45
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Violation of Code: [46.672] Cutting boards observed with deep scratches and scoring not allowing for effective cleaning and sanitizing. 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: [46.671] 1. Non NSF/ANSI approved water heater used for making tea, and food storage (sugar).
2. Inverted plastic soda crates are used to elevate containers of grease, instead of approved dunnage racks or shelving.
3. Unapproved wooden knife rack in the warewashing area. Repeat Violation.
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47
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Violation of Code: [46.714] 1. Debris observed on the exterior surfaces of bulk ingredient containers.
2. Interior surfaces of rice cookers observed heavily soiled; requires cleaning.
3. Walk-in cooler floors are unclean.
4. Ice accumulation observed inside of the chest freezer in the rear storage area.
5. Shelving unit where sauces and produce (onions) are stored is unclean.
6. Dead roaches observed inside of one of the reach-in refrigerators.
7. Roaches (roaches and nymphs) and debris observed in the door gaskets of the refrigeration and freezer equipment, along the sides of refrigeration equipment (between the refrigerator and wooden block that the fan is mounted on), and along the top of the refrigerator.
8. Static dust on the fanguard in the food prep area.
9. Mouse droppings observed on shelving in the storage areas. Repeat Violation.
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47
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Violation of Code: [46.711(b)(c)] Grease accumulation observed alongside the cooking equipment. Repeat Violation.
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49
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Violation of Code: [46.822] Hot water 100 degrees F or above is not available at the handwash sink in the customer restroom; water temperature peaked at 91.4 degrees F. New Violation.
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51
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Violation of Code: [46.981(b)(i)] Defective urinal observed in the toilet room. Repeat Violation.
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51
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Violation of Code: [46.882(b)] Seperate covered cans for the disposal of women's sanitary products were not available in the employee and customer restrooms. Repeat Violation.
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53
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Violation of Code: [46.981(a)(b)(c)(g)(n)] 1. Food debris observed on the walls towards the rear storage area.
2. Mouse droppings observed along the wall ledge between the food prep areas and floors under shelving in the storage prep area.
3. Soiled glueboards observed with dead roaches in the beverage storage room.
4. Debris observed along the floor perimeters/ windowsill in the dining area. Repeat Violation.
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53
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Violation of Code: [46.921] 1. Water stained ceiling tiles observed in the customer service area and in the hallway by the restrooms.
2. Rear storage area ceiling tiles are damaged; holes and gaps observed. Repeat Violation.
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54
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Violation of Code: [46.943] Lighting is not available inside of the prep unit refrigerators and under the exhaust hood. Repeat Violation.
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54
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Violation of Code: [46.981(j)] Employees personal beverages were stored in the cold prep unit refrigerator and on the shelf above the cold prep unit. New Violation.
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Remarks
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Completed on Site:11
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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.
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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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