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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 |
9 |
Date |
10/03/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
4 |
Time In |
11:10 AM |
| Number of Corrections |
4 |
Time Out |
01:00 PM |
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Food Facility
iPHO |
Address
1923 FAIRMOUNT AVE UNIT C-3 19130
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Telephone
(215) 763-7777 |
Establishment Type
Restaurant: Eat-In
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Licensee
iPHO, LLC |
Corporate Officer
Van Nguyen |
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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 |
OUT |
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 |
OUT |
Food separated & protected |
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| 14 |
OUT |
Food-contact surfaces: cleaned & sanitized |
X |
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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 |
OUT |
Toxic substances properly identified, stored & used |
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X |
| 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 |
OUT |
Food properly labeled; original container |
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X |
| 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 |
OUT |
In-use utensils: properly stored |
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X |
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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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X
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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 |
OUT
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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 |
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+ |
OUT
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Philadelphia Ordinances |
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X
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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 |
9 |
Date |
10/03/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
4 |
Time In |
11:10 AM |
| Number of Corrections |
4 |
Time Out |
01:00 PM |
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Food Facility
iPHO |
Address
1923 FAIRMOUNT AVE UNIT C-3 19130
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Telephone
(215) 763-7777 |
Establishment Type
Restaurant: Eat-In
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Licensee
iPHO, LLC |
Corporate Officer
Van Nguyen |
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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 |
| Sliced tomatoes / Cold prep unit |
33.0 ° F |
Cut lettuce / Cold prep unit |
39.4 ° F |
Beef / Cold prep unit |
40.8 ° F |
| Crab meat / Cold prep unit |
37.0 ° F |
Soup / Cold Prep Refrigerator |
23.0 ° F |
Noodles / Cold Prep Refrigerator |
31.0 ° F |
| Tofu / Cold Prep Refrigerator |
40.0 ° F |
Pork / Refrigerated drawer |
40.9 ° F |
Rice / Hot-Holding Unit |
165.0 ° F |
| Pork / Reach-In Refrigerator |
34.0 ° F |
Chicken / Reach-In Refrigerator |
31.0 ° F |
Cut lettuce / Walk-In Cooler |
36.0 ° 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] 1. Food safety certified person was not initially present during the inspection; arrived during the inspection.
2. Food safety certified person is not ensuring that food employees are following proper warewashing procedures; Inspector reviewed proper warewashing procedures for slicer. Repeat Violation.
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6
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Violation of Code: [46.132] 1. Food Employee did not follow proper handwashing procedure; soap not used.
2. Food employee did not follow proper handwash procedure; did not wash hands prior to manually warewashing slicer. New Violation.
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8
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Violation of Code: [46.825(a)] Handwashing sink in the cook line area was blocked by tongs on the sink basin. Repeat Violation.
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13
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Violation of Code: [46.301] Visibly unclean linens are stored in direct contact with ready to eat foods inside of the cold prep unit and refrigeration equipment. New Violation.
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14
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Violation of Code: [46.712] Interior surfaces of the food prep sink and ice machine are unclean. New Violation.
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14
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Violation of Code: [46.713] Microwave cavities observed with food debris on the interior surfaces. New Violation.
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14
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Violation of Code: [46.731] Wiping cloths were stored in soiled stagnant water and not in a chlorine or quarternary ammonia sanitizer concentration. Corrected On-Site.
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21
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Violation of Code: [46.385(b)] Potentially hazardous ready to eat foods (cooked noodles and soup), prepared in the food facility were not date marked. Repeat Violation.
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26
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Violation of Code: [46.1021] Chemicals (Gorilla Glue) is stored above the cold prep unit in the food prep area, and were not stored to prevent the contamination of food, equipment or utensils. Repeat Violation.
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35
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Violation of Code: [46.282] Working bulk food ingredient storage containers are not labeled with the common name of the food. Repeat Violation.
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37
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Violation of Code: [46.321] Boxes of food ingredients, bulk food containers, pans, plastic food containers, and pots are not stored at least 6 inches above the floor in the storage areas. Repeat Violation.
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39
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Violation of Code: [46.304] Moist wiping cloths observed lying on the prep tables in the warewashing area and not stored in a sanitizing solution. Repeat Violation.
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41
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Violation of Code: [46.302] 1. Spoons are stored in stagnant room temperature water (71-104 degrees F ); not under running water or hot water 135 degrees F or above.
2. Tongs are stored on the basin of the handwashing sink in the cook line area. Repeat Violation.
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42
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Violation of Code: [46.774] 1. Bowls are not stored inverted to prevent contamination.
2. Clean food equipment and containers are stored directly on the floor and on soiled cardboard linings. 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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43
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Violation of Code: [46.692] Single-use plastic tofu containers are being reused. Repeat Violation.
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45
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Violation of Code: [46.671] 1. Non-NSF / ANSI approved equipment observed in use - toaster oven, colanders, non-food grade plastic containers, wire sifters (with wooden handles), and chest freezers.
2. Damaged door gaskets observed on one of the cold prep units and repaired with duct tape.
3. Defective faucet handle on the food prep sink, and on the lid of one of the cold prep units. Repeat Violation.
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45
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Violation of Code: [46.673] Non-NSF approved microwave observed in the food prep area. Repeat Violation.
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47
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Violation of Code: [46.711(b)(c)] Some of the exhaust hood filters and grease trap surfaces are greasy. Repeat Violation.
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47
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Violation of Code: [46.714] Interior surfaces of the reach-in freezer in the basement, bi-level refrigerator-freezer door gaskets, walk-in cooler floors, and shelving are unclean. Repeat Violation.
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48
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Violation of Code: [46.806(a)] Delayed hot water generation occurred at the handwash sink in the men's restroom; minimum required temperature of 100 degrees F reached after 1 minute. New Violation.
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51
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Violation of Code: [46.882(b)] A separate covered can for the disposal of women's sanitary products was not available in the employee restroom. Repeat Violation.
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51
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Violation of Code: [46.981(b)(i)] 1. Base coving is lacking along the floor-wall junctions in the restrooms.
2. Static dust accumulation observed on the vent cover in the women's restroom. Repeat Violation.
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51
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Violation of Code: [46.942(b)] Employee restroom is lacking toilet paper. New Violation.
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53
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Violation of Code: [46.981(a)(b)(c)(g)(n)] Debris observed on the basement steps, wall ledges, and floors in the food prep, warewashing, and storage areas (under equipment and shelving). Repeat Violation.
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65
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Violation of Code: [8-06.2.2] Grindable food waste observed inside of the trash cans. Repeat Violation.
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Remarks
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Completed on Site:12
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Summary
Statements
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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.
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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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