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Food Facility Inspection Report |
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Philadelphia Dept of Health/Office of Food Protection
1825 E. Hilton St. Phila., PA 19134
www.phila.gov/departments/department-of-public-health
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No. of Risk Factor/Intervention Violations |
4 |
Date |
10/23/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
0 |
Time In |
09:45 AM |
| Number of Corrections |
0 |
Time Out |
12:10 PM |
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Food Facility
Health Food International |
Address
3939 M ST 19124
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Telephone
(215) 289-5750 |
Establishment Type
Retail Food: General Convenience
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Licensee
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Corporate Officer
Joseph Yaffa |
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Purpose of Inspection
Inspection |
Inspection Type
Inspection |
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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 |
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 |
OUT |
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 |
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 |
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 |
OUT |
Thermometer provided & accurate |
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| Food Identification |
| 35 |
OUT |
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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| 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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| 46 |
OUT
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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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| 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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| 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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| 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
1825 E. Hilton St. Phila., PA 19134
www.phila.gov/departments/department-of-public-health
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No. of Risk Factor/Intervention Violations |
4 |
Date |
10/23/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
0 |
Time In |
09:45 AM |
| Number of Corrections |
0 |
Time Out |
12:10 PM |
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Food Facility
Health Food International |
Address
3939 M ST 19124
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Telephone
(215) 289-5750 |
Establishment Type
Retail Food: General Convenience
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Licensee
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Corporate Officer
Joseph Yaffa |
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Purpose of Inspection
Inspection |
Inspection Type
Inspection |
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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 |
| Dried Figs / Closed Display Case |
39.8 ° F |
Dried Bananas / Closed Display Case |
39.8 ° F |
Dried Peaches / Closed Display Case |
39.8 ° F |
| Pierogies / Reach-In Freezer |
26.0 ° F |
Chick-etts / Reach-In 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. New Violation.
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1
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Violation of Code: [46.102] - Food Safety Certificate needed New Violation.
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11
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Violation of Code: [46.201] - Vege Burger (3oz)
* Expired 12/2018 New Violation.
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13
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Violation of Code: [46.281] - Pistachios observed unprotected(uncovered/non sealed package) on clerk station New Violation.
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34
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Violation of Code: [46.632] Ambient thermometer was not observed in the refrigeration unit. New Violation.
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35
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Violation of Code: [46.422] Prepackaged dried food is not labeled properly with the name of product, ingredient statement, net weight, distributed by statement and/or nutritional facts. New Violation.
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36
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Violation of Code: [46.981(k)(l)] - Flies and gnats observed throughout kitchen and in rear of facility New Violation.
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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. New Violation.
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45
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Violation of Code: [46.522] Barewood shelving, which is not easily cleanable, was observed being used as food storage. New Violation.
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45
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Violation of Code: [46.671] - Jordon 2 door cold unit not closing properly
- Domestic toaster observed
- Domestic Fat grilling machine observed
- Seal restroom sink to wall New Violation.
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45
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Violation of Code: [46.673] - Domestic Microwave observed New 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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46
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Violation of Code: [46.676(a)-(c)] - Warewashing sink needed for reusable equipment New Violation.
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47
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Violation of Code: [46.714] - Small insects observed on clerk counter top
- Clean cold unit vents throughout
- Clean under kitchen hand sink New Violation.
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49
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Violation of Code: [46.822] - Leak observed at kitchen hand sink New Violation.
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51
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Violation of Code: [46.981(b)(i)] - Accumulation of dust was observed in the restroom ceiling vent
- Seal utility lines in restroom
- Cardboard lining observed in restroom( used as floor mat in restroom) New Violation.
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51
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Violation of Code: [46.941(f)] - No trash can observed in restroom New 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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51
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Violation of Code: [46.882(b)] - No trash with lid in restroom for sanitary napkin purposes New Violation.
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53
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Violation of Code: [46.921] - Floor-wall base coving was missing throughout the facility.
- Clutter in the rear storage area prevents adequate cleaning and provides harborage areas for pests.
- Mice feces observed on floor panels and wooden pallets in rear storage area New Violation.
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53
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Violation of Code: [46.901] - Repair walls and ceiling throughout New Violation.
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53
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Violation of Code: [46.981(a)(b)(c)(g)(n)] - Water stained ceiling tiles New Violation.
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54
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Violation of Code: [46.943] - Inadequate/defective lighting was observed in rear storage area. New Violation.
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54
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Violation of Code: [46.981(d)] - Clean cold unit vents throughout
- Clean vent directly over packaging station New Violation.
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Remarks
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** Serv Safe Cert
Vaynshteyn Aleksandr
Cert#18067999
6/25/2019
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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 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.
Please call municipal dispatch to open after 5:00 pm and over weekend @ 215-686-4514
You are required to have a City of Philadelphia Department of Public Health Food Establishment Personnel Food Safety Certificate. You must submit your application and associated fee within 30 days of this inspection. If you do not submit your application, your establishment will be subject to an intent to cease operations order.
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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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