 |
Food Facility Inspection Report |
|
|
Philadelphia Dept of Health/Office of Food Protection
1930 S. Broad St. Phila., PA 19145
www.phila.gov/departments/department-of-public-health
|
No. of Risk Factor/Intervention Violations |
3 |
Date |
10/23/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
0 |
Time In |
10:55 AM |
| Number of Corrections |
8 |
Time Out |
12:30 PM |
|
Food Facility
Latimer Deli |
Address
255 S 15TH ST 19102
|
Telephone
(215) 545-9244 |
Establishment Type
Restaurant: Eat-In
|
|
Licensee
255 Latimer Deli, Inc |
Corporate Officer
Chang Woo |
|
Purpose of Inspection
Inspection |
Inspection Type
Inspection |
|
|
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
|
|
IN=in compliance
OUT=not in compliance
N/O=not observed
N/A=not applicable
|
|
COS=corrected on-site during inspection
R=repeat violation
|
|
|
| Compliance Status |
COS |
R |
| Demonstration of Knowledge |
| 1 |
IN |
Certification by accredited program, compliance with Code, or correct responses |
|
|
| Employee Health |
| 2 |
IN |
Management awareness; policy present |
|
|
| 3 |
IN |
Proper use of reporting; restriction & exclusion |
|
|
| Good Hygienic Practices |
| 4 |
IN |
Proper eating, tasting, drinking, or tobacco use |
|
|
| 5 |
IN |
No discharge from eyes, nose, and mouth |
|
|
| Preventing Contamination by Hazards |
| 6 |
IN |
Hands clean & properly washed |
|
|
| 7 |
IN |
No bare hand contact with RTE foods or approved alternate method properly followed |
|
|
| 8 |
IN |
Adequate handwashing facilities supplied & accessible |
|
|
| Approved Source |
| 9 |
IN |
Food obtained from approved source |
|
|
| 10 |
IN |
Food received at proper temperature |
|
|
| 11 |
IN |
Food in good condition, safe, & unadulterated |
|
|
| 12 |
IN |
Required records available: shellstock tags, parasite destruction |
|
|
| Protection From Contamination |
| 13 |
IN |
Food separated & protected |
|
|
| 14 |
OUT |
Food-contact surfaces: cleaned & sanitized |
|
|
| 15 |
IN |
Proper disposition of returned, previously served, reconditioned, & unsafe food |
|
|
|
|
| Compliance Status |
COS |
R |
| Potentially Hazardous Food Time/Temperature |
| 16 |
IN |
Proper cooking time & temperature |
|
|
| 17 |
IN |
Proper reheating procedures for hot holding |
|
|
| 18 |
IN |
Proper cooling time & temperature |
|
|
| 19 |
IN |
Proper hot holding temperature |
|
|
| 20 |
IN |
Proper cold holding temperature |
|
|
| 21 |
OUT |
Proper date marking & disposition |
X |
|
| 22 |
IN |
Time as a public health control; procedures & record |
|
|
| Consumer Advisory |
| 23 |
IN |
Consumer advisory provided for raw or undercooked foods |
|
|
| Highly Susceptible Population |
| 24 |
IN |
Pasteurized foods used; prohibited foods not offered |
|
|
| Chemical |
| 25 |
IN |
Food additives: approved & properly used |
|
|
| 26 |
IN |
Toxic substances properly identified, stored & used |
|
|
| Conformance with Approved Procedure |
| 27 |
IN |
Compliance with variance, specialized process, & HACCP plan |
|
|
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.
|
|
| GOOD RETAIL PRACTICES |
Good Retail Practices are preventative measures to control the addition of pathogens,
chemicals, and physical objects into foods.
|
|
| Compliance Status |
COS |
R |
| Safe Food and Water |
| 28 |
IN |
Pasteurized eggs used where required |
|
|
| 29 |
IN |
Water & ice from approved source |
|
|
| 30 |
IN |
Variance obtained for specialized processing methods |
|
|
| Food Temperature Control |
| 31 |
IN |
Proper cooling methods used; adequate equipment for temperature control |
|
|
| 32 |
IN |
Plant food properly cooked for hot holding |
|
|
| 33 |
IN |
Approved thawing methods used |
|
|
| 34 |
IN |
Thermometer provided & accurate |
|
|
| Food Identification |
| 35 |
IN |
Food properly labeled; original container |
|
|
| Prevention of Food Contamination |
| 36 |
OUT |
Insects, rodents & animals not present; no unauthorized persons |
|
|
| 37 |
IN |
Contamination prevented during food preparation, storage & display |
|
|
| 38 |
IN |
Personal cleanliness |
|
|
| 39 |
IN |
Wiping cloths: properly used & stored |
|
|
| 40 |
IN |
Washing fruit & vegetables |
|
|
| Proper Use of Utensils |
| 41 |
IN |
In-use utensils: properly stored |
|
|
|
|
| Compliance Status |
COS |
R |
| Proper Use of Utensils |
| 42 |
IN
|
Utensils, equipment & linens: properly stored, dried & handled |
|
|
| 43 |
IN
|
Single-use & single-service articles: properly stored & used |
|
|
| 44 |
IN
|
Gloves used properly |
|
|
| Utensils, Equipment and Vending |
| 45 |
OUT
|
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
|
| 46 |
IN
|
Warewashing facilities: installed, maintained, & used; test strips |
|
|
| 47 |
IN
|
Non-food contact surfaces clean |
|
|
| Physical Facilities |
| 48 |
IN
|
Hot & cold water available; adequate pressure |
|
|
| 49 |
IN
|
Plumbing installed; proper backflow devices |
|
|
| 50 |
IN
|
Sewage & waste water properly disposed |
|
|
| 51 |
IN
|
Toilet facilities: properly constructed, supplied, & cleaned |
|
|
| 52 |
IN
|
Garbage & refuse properly disposed; facilities maintained |
|
|
| 53 |
OUT
|
Physical facilities installed, maintained, & clean |
|
|
| 54 |
OUT
|
Adequate ventilation & lighting; designated areas used |
|
|
| Philadelphia Ordinances |
| 56 |
IN
|
Person in Control of premises has not posted "No Smoking" signs. |
|
|
| 56+ |
IN
|
Philadelphia Ordinances |
|
|
|
|
|
|
|
|
|
Food Facility Inspection Report |
|
|
Philadelphia Dept of Health/Office of Food Protection
1930 S. Broad St. Phila., PA 19145
www.phila.gov/departments/department-of-public-health
|
No. of Risk Factor/Intervention Violations |
3 |
Date |
10/23/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
0 |
Time In |
10:55 AM |
| Number of Corrections |
8 |
Time Out |
12:30 PM |
|
Food Facility
Latimer Deli |
Address
255 S 15TH ST 19102
|
Telephone
(215) 545-9244 |
Establishment Type
Restaurant: Eat-In
|
|
Licensee
255 Latimer Deli, Inc |
Corporate Officer
Chang Woo |
|
Purpose of Inspection
Inspection |
Inspection Type
Inspection |
|
|
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
|
| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Chicken / Chest Freezer |
-10.0 ° F |
Ice cream / Reach-In Freezer |
11.0 ° F |
French Fries / Reach-In Freezer |
24.0 ° F |
| Eggs / Cold Prep Refrigerator |
35.0 ° F |
Mayo / Cold Prep Refrigerator |
40.0 ° F |
Cheese / Closed Display Case |
41.0 ° F |
| / |
|
/ |
|
/ |
|
| / |
|
/ |
|
/ |
|
| / |
|
/ |
|
/ |
|
| / |
|
/ |
|
/ |
|
| / |
|
/ |
|
/ |
|
| / |
|
/ |
|
/ |
|
|
|
Food Disposal
|
| Food Types |
Volume |
Unit |
Pounds |
|
| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below.
|
|
14
|
Violation of Code: [46.711(a)] Slicer has an accumulation of food residue on the food contact surfaces and is not being washed, rinsed and sanitized at least every 4 hours. Person in charge sanitizied the slicer. New Violation.
|
|
14
|
Violation of Code: [46.711(a)] Dead cockroaches observed in the sandwhich preparation unit containers, deli case, all refrigeration units, microwave. New Violation.
|
|
21
|
Violation of Code: [46.385(b)] Potentially hazardous ready to eat food, prepared in the food facility and held for more than 48 hours, located in the deli display case and refrigerator, was not date marked. Sanitarian instructed the person in charge to date mark the affected foods. Corrected On-Site.
|
|
36
|
Violation of Code: [46.982] A cat was observed in the basement. New Violation.
|
|
36
|
Violation of Code: [46.981(k)(l)] Live cockroaches observed on the drying rack, in the microwave, sandwhich preparation units, seams of refrgerators, in a knife sharpner, on the wall in the dining area. New Violation.
|
|
45
|
Violation of Code: [46.671] Non ANSI/NSF approved freezer chest, with loose lid.
Cold hold unit near the 3 compartment sink not in good repair the handle is broken. New Violation.
|
|
45
|
Violation of Code: [46.522] Cardboard used for shelf liner. New Violation.
|
|
53
|
Violation of Code: [46.981(a)(b)(c)(g)(n)] Accumulation of food debris observed in the food preparation area. Dead roaches were observed in the single burner stove, under the ovens, sandwhich preparation units, deli display case, microwave, on food storage shelf and all around the floor in the kitchen area. Old mouse droppings observed on food storage shelf. Cockroach fecal matter observed on walls, crevices, and equipment. New Violation.
|
|
53
|
Violation of Code: [46.981(f)] Mops were observed not being stored elevated. New Violation.
|
|
54
|
Violation of Code: [46.981(d)] Hood filters have an accumulation of static dust and grease. New Violation.
|
|
Remarks
|
Completed on Site:10
|
Summary
Statements
|
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.
|
|
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
|
|
|
|
|