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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 |
3 |
Date |
10/18/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
1 |
Time In |
11:45 AM |
| Number of Corrections |
8 |
Time Out |
01:55 PM |
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Food Facility
Ratchada |
Address
1117 S 11TH ST 19147
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Telephone
(215) 467-1546 |
Establishment Type
Restaurant: Eat-In
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Licensee
Ratchada LLC |
Corporate Officer
Donrutai Gonzales |
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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 |
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 |
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 |
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 |
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 |
OUT |
Proper cold holding temperature |
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X |
| 21 |
OUT |
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 |
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 |
OUT
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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
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 |
3 |
Date |
10/18/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
1 |
Time In |
11:45 AM |
| Number of Corrections |
8 |
Time Out |
01:55 PM |
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Food Facility
Ratchada |
Address
1117 S 11TH ST 19147
|
Telephone
(215) 467-1546 |
Establishment Type
Restaurant: Eat-In
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Licensee
Ratchada LLC |
Corporate Officer
Donrutai Gonzales |
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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 |
| Eggs / Walk-In Cooler |
38.0 ° F |
Duck / Walk-In Cooler |
41.0 ° F |
Half & Half / Walk-In Cooler |
39.0 ° F |
| Butter / Cold Prep Refrigerator |
35.0 ° F |
Dumpling / Cold Prep Refrigerator |
42.6 ° F |
Sticky Rice / Worktop Refrigerator |
45.7 ° F |
| Sticky Rice / Worktop Refrigerator |
46.8 ° 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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14
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Violation of Code: [46.711(a)] Observed dishes being removed from the dishwasher in a soiled dishrack. New Violation.
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20
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Violation of Code: [46.385(a)(2)] Potentially hazardous food was held at 45.7 to 46.8 degrees F rather than 41 degrees F or below as required. Individual servings of sticky rice were discarded during the inspection. Repeat Violation.
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21
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Violation of Code: [46.385(b)] Potentially hazardous ready to eat food (sauces), prepared in the food facility and held for more than 48 hours, located in the walk-in cooler, was not date marked. New Violation.
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36
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Violation of Code: [46.981(k)(l)] Visible physical evidence of rodent/insect activity observed in the facility.
*Fresh and/or old mouse feces was observed in the following areas:
- Floor to left of chest freezer
- Floor beneath dry storage racks
- Floor behind inoperable reach in refrigerator
- On container of herbs on lower shelf of dish storage rack/unit
- On rodent bait station and cardboard on dry storage rack shelf
- Floor of closet near wait staff area
* Gnats/Fruit flies were observed on ceiling in food prep area and flying around linen bags in food prep area. Repeat Violation.
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43
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Violation of Code: [46.774] To many items observed stored on open rack above clean dishes and utensils. Dishes and utensils must be separated to prevent contamination. New Violation.
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45
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Violation of Code: [46.673] Non-NSF / non-ANSI approved microwave observed in the food prep area. Repeat Violation.
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45
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Violation of Code: [46.671] Cold prep refrigerator and a worktop refrigerator are not holding foods at 41 degrees F or below. Do not use units until they are working properly.
-Inoperable reach-in refrigerator and chest freezer observed in food prep area. Repeat Violation.
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47
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Violation of Code: [46.714] -Remove mouse rodent bait station with mouse dropping from the dry storage rack.
-Discard cardboard with mouse droppings located near can foods on dry storage shelf. Wash and sanitize cans prior to use. Repeat Violation.
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53
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Violation of Code: [46.981(a)(b)(c)(g)(n)] Floor cleaning is needed where mouse feces was observed. Repeat Violation.
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Remarks
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Completed on Site:2
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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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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.
*****For an inspection after business hours or over the weekend, please contact Municipal Dispatch at (215) 686-4514.*****
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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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