 |
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 |
5 |
Date |
10/28/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
1 |
Time In |
10:45 AM |
| Number of Corrections |
3 |
Time Out |
01:00 PM |
|
Food Facility
The Poke Spot |
Address
1804 CHESTNUT ST 19103
|
Telephone
(267) 541-2183 |
Establishment Type
Restaurant: Eat-In
|
|
Licensee
Pokespot Chestnut LLC |
Corporate Officer
Christopher Ly |
|
Purpose of Inspection
Reinspection |
Inspection Type
Reinspection |
|
|
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 |
OUT |
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 |
OUT |
Adequate handwashing facilities supplied & accessible |
|
X |
| 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 |
OUT |
Proper cold holding temperature |
|
|
| 21 |
N/O |
Proper date marking & disposition |
|
|
| 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 |
OUT |
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 |
OUT |
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 |
IN
|
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 |
OUT
|
Sewage & waste water properly disposed |
|
X
|
| 51 |
IN
|
Toilet facilities: properly constructed, supplied, & cleaned |
|
|
| 52 |
IN
|
Garbage & refuse properly disposed; facilities maintained |
|
|
| 53 |
OUT
|
Physical facilities installed, maintained, & clean |
|
X
|
| 54 |
IN
|
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 |
5 |
Date |
10/28/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
1 |
Time In |
10:45 AM |
| Number of Corrections |
3 |
Time Out |
01:00 PM |
|
Food Facility
The Poke Spot |
Address
1804 CHESTNUT ST 19103
|
Telephone
(267) 541-2183 |
Establishment Type
Restaurant: Eat-In
|
|
Licensee
Pokespot Chestnut LLC |
Corporate Officer
Christopher Ly |
|
Purpose of Inspection
Reinspection |
Inspection Type
Reinspection |
|
|
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
|
| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Tuna / Under-Counter Refrigerator |
35.6 ° F |
Salmon / Under-Counter Refrigerator |
37.0 ° F |
Edamame / Under-Counter Refrigerator |
63.0 ° F |
| Mango / Under-Counter Refrigerator |
54.0 ° F |
Crabmeat / Under-Counter Refrigerator |
48.7 ° F |
Mushrooms / Under-Counter Refrigerator |
68.2 ° F |
| Tuna / Cold Prep Refrigerator |
46.0 ° F |
Spicy Tuna / Cold Prep Refrigerator |
46.9 ° F |
Tofu / Cold Prep Refrigerator |
49.1 ° F |
| Mixed Greens / Cold Prep Refrigerator |
45.5 ° F |
Salmon / Cold Prep Refrigerator |
41.0 ° F |
Mixed Greens / Walk-In Cooler |
33.0 ° F |
| Sliced cucumbers / Walk-In Cooler |
32.6 ° F |
Rice / Hot-Holding Unit |
153.8 ° F |
Brown rice / Hot-Holding Unit |
149.6 ° F |
| Tuna / Chest Freezer |
17.0 ° F |
Edamame / Chest Freezer |
19.0 ° 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.
|
|
1
|
Violation of Code: [46.102] 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.
|
|
8
|
Violation of Code: [46.825(a)] The handwash sink in the warewash area was blocked by rice bags and equipment and not accesible at all times for employee use. Employee relocated items at time of inspection. Repeat Violation.
|
|
8
|
Violation of Code: [46.941(a)-(e)] Paper towel dispenser empty at the handwash sinks in the warewash and basement prep area. Employee provided towels at time of inspection. New Violation.
|
|
14
|
Violation of Code: [46.712] Black residue, pink slime observed on the interior of the ice machine bin around white plate. New Violation.
|
|
20
|
Violation of Code: [46.385(a)(2)] Several foods was held at 46.0 to 68.2 degrees F rather than 41 degrees F or below as required. Employee discarded items. New Violation.
|
|
36
|
Violation of Code: [46.922(c)] Observed insect control device with dead flies located on prep table in basement prep area with potential to contaminate food, equipment, and / or utensils. Employee relocated insect device to non-food area. New Violation.
|
|
37
|
Violation of Code: [46.321] Food is not stored at least 6 inches above the floor. New Violation.
|
|
41
|
Violation of Code: [46.302] -Common bowls or food containers (sugar)observed without handles in direct contact with bulk food ingredients.
-Food dispensing utensil in the white and brown rice observed in direct contact with food and not having handle stored above the top of the food. New Violation.
|
|
50
|
Violation of Code: [46.863] Observed a PVC pipe from the establishment's sub pump drained to the outdoor trash area in the rear alley. Repeat Violation.
|
|
53
|
Violation of Code: [46.981(a)(b)(c)(g)(n)] -Observed a dead roach near equipment in first floor prep area and on bottom of table in wareware area.
-Food debris observed on walls of basement prep area.
-Water observed on the floor of walk-in cooler. Repeat Violation.
|
|
53
|
Violation of Code: [46.981(f)] Observed a idle mop in bucket not hung up to dry in warewash area. Repeat Violation.
|
Summary
Statements
|
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.
|
|
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
|
|
|
|
|