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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 |
7 |
Date |
10/08/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
0 |
Time In |
12:40 PM |
| Number of Corrections |
2 |
Time Out |
03:10 PM |
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Food Facility
Swiss House Cafe Pastry Bar |
Address
1740 SANSOM ST 19103
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Telephone
(215) 563-0759 |
Establishment Type
Restaurant: Eat-In
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Licensee
S & P Cafe LLC |
Corporate Officer
John Proctor |
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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 |
X |
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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 |
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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| Approved Source |
| 9 |
IN |
Food obtained from approved source |
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| 10 |
N/O |
Food received at proper temperature |
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| 11 |
IN |
Food in good condition, safe, & unadulterated |
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| 12 |
N/A |
Required records available: shellstock tags, parasite destruction |
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| Protection From Contamination |
| 13 |
IN |
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 |
N/O |
Proper cooking time & temperature |
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| 17 |
N/O |
Proper reheating procedures for hot holding |
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| 18 |
N/O |
Proper cooling time & temperature |
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| 19 |
N/O |
Proper hot holding temperature |
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| 20 |
OUT |
Proper cold holding temperature |
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| 21 |
N/O |
Proper date marking & disposition |
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| 22 |
N/O |
Time as a public health control; procedures & record |
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| Consumer Advisory |
| 23 |
N/A |
Consumer advisory provided for raw or undercooked foods |
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| Highly Susceptible Population |
| 24 |
N/A |
Pasteurized foods used; prohibited foods not offered |
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| Chemical |
| 25 |
N/A |
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 |
N/A |
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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| Prevention of Food Contamination |
| 36 |
OUT |
Insects, rodents & animals not present; no unauthorized persons |
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| 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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| 46 |
OUT
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Warewashing facilities: installed, maintained, & used; test strips |
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| 47 |
IN
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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+ |
OUT
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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 |
7 |
Date |
10/08/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
0 |
Time In |
12:40 PM |
| Number of Corrections |
2 |
Time Out |
03:10 PM |
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Food Facility
Swiss House Cafe Pastry Bar |
Address
1740 SANSOM ST 19103
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Telephone
(215) 563-0759 |
Establishment Type
Restaurant: Eat-In
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Licensee
S & P Cafe LLC |
Corporate Officer
John Proctor |
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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 |
| Eggs / Reach-In Refrigerator |
30.9 ° F |
Milk / Reach-In Refrigerator |
35.9 ° F |
Cake / Reach-In Freezer |
5.2 ° F |
| Buttercream / Storage area |
71.2 ° F |
Cake with icing / Open Display Case |
69.6 ° F |
Cupcake / Closed Display Case |
39.9 ° 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] Food safety certified individual could not demonstrate knowledge of foodborne illnesses and symptoms. Sample employee health policy provided during inspection. Corrected On-Site.
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6
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Violation of Code: [46.131] No hot water available at the designated hand wash sink in the prep area. 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. New Violation.
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8
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Violation of Code: [46.981(h)] Old residue observed in the handwash sink in the basement warewash area. New Violation.
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14
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Violation of Code: [46.731] No chemical sanitizer being used on equipment and utensils after washing and rinsing them due to a lack of an approved sanitizer. New Violation.
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14
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Violation of Code: [46.731] Establishment lacked a sanitizer for proper warewashing. An employee left and purchased bleach at time of inspection. Corrected On-Site.
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20
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Violation of Code: [46.385(a)(2)] Buttercream was held at 69.6 to 71.2 degrees F rather than 45 degrees F or below as required. Sanitarian instructed Person in charge to discard buttercream. New Violation.
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35
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Violation of Code: [46.422] Prepackaged cakes are 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)] Front and rear door of the food facility are left open and do not protect against the entry of insects, rodents, and other animals. New Violation.
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45
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Violation of Code: [46.671] -Non-ANSI Sanitation Approved equipment observed: toaster oven, coffee maker and drying rack.
-Establishment garbage grinder is not in good repair. New Violation.
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45
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Violation of Code: [46.522] The interior of front counter is constructed of bare wood, which is not easily cleanable. 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: [46.593] The three compartment warewash sink is not level and the sink compartments are not entirely self-draining. New Violation.
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49
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Violation of Code: [46.825(b)-(e)] - Catch basin in the food prep sink was observed clogged.
- Leak observed in the warewash sink in basement. New Violation.
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51
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Violation of Code: [46.922(d)] Restroom lacks a self-closing door. New Violation.
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53
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Violation of Code: [46.981(e)(m)] Brooms and dust pans observed stored directly on floor. Please provide mop/broom rack for proper storage. 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)] - Stagnant water was observed in basement warewash area.
- Debris observed along the floor perimeters of the second floor storage area.
- Peeling paint observed on the walls of the basement warewash area.
- Water damaged ceiling tiles observed in the basement warewash area. New Violation.
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53
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Violation of Code: [46.981(f)] Observed a mop not hung in the basement area. New Violation.
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53
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Violation of Code: [46.921] Acoustic ceiling tiles observed in the basement warewash area. New Violation.
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54
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Violation of Code: [46.981(d)] - Hood filters have an accumulation of static dust.
- Observed an accumulation of dust on the vent cover in the restroom. New Violation.
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54
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Violation of Code: [46.922(a)] Lights in the prep area and second floor dry storage area are not shielded from breakage. New Violation.
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61
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Violation of Code: [18.04] Food establishment licensee and operation changes require submission of a Plan Review Application. The Plan Review Guidelines, which includes this application, can be obtained from the website: http://www.phila.gov/health/pdfs/Plan_Review_for_Stationary_Food_Businesses.pdf Contact the Plan Review Section, Office of Food Protection, for questions or appointments at 215-685-7495. Completed plan review submissions and fees may be mailed to: Plan Review Section, Office of Food Protection, 321 University Avenue, 2nd Floor, Philadelphia, PA, 19104.
Sanitarian provided a Change of Ownership application at time of inspection. New Violation.
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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.
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.
The inspection revealed a change of ownership. You are required to complete a Change of Ownership Application. Please visit the website for more information: https://www.phila.gov/services/permits-violations-licenses/business-licenses-permits-and-approvals/food-businesses/
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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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