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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 |
4 |
Date |
09/23/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
3 |
Time In |
01:45 PM |
| Number of Corrections |
1 |
Time Out |
02:55 PM |
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Food Facility
J and N Deli Grocery |
Address
642 DIAMOND ST 19122
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Telephone
(267) 519-9165 |
Establishment Type
Restaurant: Take Out Only
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Licensee
J and N Deli Grocery Inc. |
Corporate Officer
Carlos Juan Rodriguez |
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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 |
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 |
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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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 |
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 |
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 |
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 |
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+ |
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
|
No. of Risk Factor/Intervention Violations |
4 |
Date |
09/23/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
3 |
Time In |
01:45 PM |
| Number of Corrections |
1 |
Time Out |
02:55 PM |
|
Food Facility
J and N Deli Grocery |
Address
642 DIAMOND ST 19122
|
Telephone
(267) 519-9165 |
Establishment Type
Restaurant: Take Out Only
|
|
Licensee
J and N Deli Grocery Inc. |
Corporate Officer
Carlos Juan Rodriguez |
|
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 |
| Deli Meat / Closed Display Case |
41.0 ° F |
Cheese / Closed Display Case |
40.0 ° F |
Milk / Reach-In Refrigerator |
38.0 ° F |
| Eggs / Reach-In Refrigerator |
38.0 ° 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 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.
-Food Safety person presented a copy of Food safety certification at time of inspection. Original certification must be presented at time of inspection. New Violation.
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8
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Violation of Code: [46.941(a)-(e)] Soap was not available at the handwash sink in the prep area. Repeat 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 prep area. Repeat Violation.
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21
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Violation of Code: [46.385(b)] Deli meats and cheeses, opened commercially processed ready to eat food, located in the deli case, and held more than 48 hours, was not marked
with the date it was opened. Repeat Violation.
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36
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Violation of Code: [46.981(k)(l)] -observed severe fly infestation in kitchen prep area and in grocery area, observed flies landing on food contact surfaces in kitchen and on prepackaged food, and containers.
-observed mouse feces mixed in with debris along walls and corners in retail area
-Observed live roaches crawl in on walls in kitchen prep area near deli display case and nearprep table Repeat Violation.
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45
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Violation of Code: [46.671] Non NSF approved equipment observed include hand washing sink, domestic chest freezer, utensil drying rack, reach in freezer and storage shelves throughout facility.
-Missing coving observed throughout
-unused mechanical hood unit observed along wall in prep area Repeat Violation.
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47
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Violation of Code: [46.714] -ice accumulation observed in reach in freezer, and chest freezer
-retail shelving observed with dust and grime accumulation Repeat Violation.
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53
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Violation of Code: [46.921] Acoustic ceiling tile present throughout prep area Repeat Violation.
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53
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Violation of Code: [46.981(a)(b)(c)(g)(n)] -grease/grime accumulation observed around floor perimeters in the food preparation area
-debris along perimeter of prep area and under equipment 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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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.
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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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