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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 |
4 |
Date |
04/21/2017 |
| No. of Repeat Risk Factor/Intervention Violations |
0 |
Time In |
06:15 PM |
| Number of Corrections |
4 |
Time Out |
08:50 PM |
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Food Facility
Mui Chung Restaurant |
Address
1133 S BROAD ST 19147
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Telephone
(215) 755-7611 |
Establishment Type
Restaurant: Eat-In
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Licensee
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Corporate Officer
Guo Xing Pan |
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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 |
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 |
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 |
X |
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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 |
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| 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 |
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 |
OUT |
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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| 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 |
OUT |
Wiping cloths: properly used & stored |
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| 40 |
IN |
Washing fruit & vegetables |
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| Proper Use of Utensils |
| 41 |
OUT |
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 |
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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| 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 |
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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| 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
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 |
4 |
Date |
04/21/2017 |
| No. of Repeat Risk Factor/Intervention Violations |
0 |
Time In |
06:15 PM |
| Number of Corrections |
4 |
Time Out |
08:50 PM |
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Food Facility
Mui Chung Restaurant |
Address
1133 S BROAD ST 19147
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Telephone
(215) 755-7611 |
Establishment Type
Restaurant: Eat-In
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Licensee
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Corporate Officer
Guo Xing Pan |
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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 |
| Juice / Refrigerator |
39.0 ° F |
Pork / Cold-Hold Unit |
40.0 ° F |
Shrimp / Cold-Hold Unit |
42.0 ° F |
| Soup / Hot-Hold Unit |
138.0 ° F |
Rice / Hot-Hold Unit |
147.0 ° F |
Rice / Room temperature |
137.0 ° F |
| Chicken / Walk-In Cooler |
38.0 ° F |
Chicken / Reach-In Freezer |
19.0 ° F |
Beef / Reach-In Freezer |
22.0 ° F |
| Sauces / Cold-Hold Unit |
40.0 ° 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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8
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Violation of Code: [46.981(h)] -The handwash sink in the rear prep area does not have single use towels, continuous towels, or air drying device.
-Soap was not available at the handwash sink in the rear prep area.
*Missing items provided. Corrected On-Site.
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13
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Violation of Code: [46.301] -Mouse droppings along perimeter of sandwich prep unit. New Violation.
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13
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Violation of Code: [46.281] * Uncovered container of spring rolls, shrimp rolls, uncovered containers of raw chicken, uncovered container of cooked chicken, uncovered container of rice and other food items was observed in the walk-in refrigerator unit in the kitchen area.
* Large amount of uncovered food items are observed in the walk-in freezer unit.
*Dead house fly observed in container of chicken in sandwich prep unit. (Chicken discarded) New Violation.
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14
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Violation of Code: [46.712] The can opener had an accumulation of food residue on the food contact surfaces. New Violation.
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31
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Violation of Code: [46.384(c)(d)] Proper cooling methods were not used for potentially hazardous foods. Observed rice cooling at room temperature on the table in rear prep area. New Violation.
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35
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Violation of Code: [46.282] * Large food storage containers are not labeled with the common name of the food in the food prep area and in the kitchen area. New Violation.
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36
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Violation of Code: [46.982] --Mouse droppings under shelving units, on shelving units, on flooring, on sandwich prep unit through out facility.
-Live mouse running in kitchen New Violation.
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36
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Violation of Code: [46.922(e)(f)] -Rear door not rodent proof. New Violation.
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37
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Violation of Code: [46.321] -Soft drinks stored in floor. New Violation.
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37
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Violation of Code: [46.321] -Food stored in non-food grade bags. New Violation.
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39
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Violation of Code: [46.304] * Wiping cloths are not stored in container/bucket of sanitizing solution when the wiping cloths are not in use. New Violation.
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41
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Violation of Code: [46.302] Common bowls or food containers observed without handles in direct contact with bulk food ingredients. New Violation.
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45
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Violation of Code: [46.522] -Card broad used as shelf-liner New Violation.
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45
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Violation of Code: [46.671] -Non-ANSI/NSF approved freezer chest. New Violation.
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47
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Violation of Code: [46.714] -Grease accumulation on mechanical hood filters. New Violation.
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49
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Violation of Code: [46.841] -Mop sink not present. 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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53
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Violation of Code: [46.981(a)(b)(c)(g)(n)] * Floors in the kitchen area, rear food prep area, basement stairwell area and floors in the basement area is in need of cleaning.
*Refrigeration units, walk-in box, walk-in freezer heavily soiled with hold food debris.
*Remove mouse droppings.
-Large bulk containers in need of cleaning.
-heavy grease accumulation on floors under grease trap. New Violation.
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53
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Violation of Code: [46.981(e)(m)] -Cleaning tools (broom and dust pan) not elated after use. New Violation.
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53
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Violation of Code: [46.901] -Seal gaps and holes where needed. New Violation.
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Remarks
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Completed on Site:13
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Summary
Statements
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The establishment has been ordered closed by the Court of Common Pleas. As a result, this establishment has been issued a Cease Operations Order and must discontinue food operations immediately. The establishment cannot operate until it 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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