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Food Facility Inspection Report |
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Philadelphia Dept of Health/Office of Food Protection
1825 E. Hilton St. Phila., PA 19134
www.phila.gov/departments/department-of-public-health
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No. of Risk Factor/Intervention Violations |
7 |
Date |
10/28/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
3 |
Time In |
02:30 PM |
| Number of Corrections |
8 |
Time Out |
05:10 PM |
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Food Facility
Restorante De Sajoma inc |
Address
554 E SANGER ST 19120
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Telephone
(267) 461-1212 ext. 1212 |
Establishment Type
Restaurant: Take Out Only
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Licensee
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Corporate Officer
Marino D. Nunez Tineo |
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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 |
OUT |
Proper eating, tasting, drinking, or tobacco use |
X |
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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 |
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 |
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 |
OUT |
Proper hot holding temperature |
X |
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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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X |
| 22 |
IN |
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 |
OUT |
Approved thawing methods used |
X |
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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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X |
| Prevention of Food Contamination |
| 36 |
OUT |
Insects, rodents & animals not present; no unauthorized persons |
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X |
| 37 |
OUT |
Contamination prevented during food preparation, storage & display |
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X |
| 38 |
OUT |
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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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 |
OUT
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Plumbing installed; proper backflow devices |
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X
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| 50 |
OUT
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Sewage & waste water properly disposed |
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X
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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
1825 E. Hilton St. Phila., PA 19134
www.phila.gov/departments/department-of-public-health
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No. of Risk Factor/Intervention Violations |
7 |
Date |
10/28/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
3 |
Time In |
02:30 PM |
| Number of Corrections |
8 |
Time Out |
05:10 PM |
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Food Facility
Restorante De Sajoma inc |
Address
554 E SANGER ST 19120
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Telephone
(267) 461-1212 ext. 1212 |
Establishment Type
Restaurant: Take Out Only
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|
Licensee
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Corporate Officer
Marino D. Nunez Tineo |
|
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 |
| Potato Salad / Cold Prep Refrigerator |
56.0 ° F |
Chicken / Hot-Holding Unit |
156.0 ° F |
Chicken / Hot-Holding Unit |
116.0 ° F |
| Chicken Vegetable / Hot-Holding Unit |
103.0 ° F |
Milk / Reach-In Refrigerator |
41.0 ° F |
Beef / Walk-In Cooler |
43.0 ° F |
| Chicken / Walk-In Cooler |
43.0 ° F |
Cut Tomato / Cold Prep Refrigerator |
56.0 ° F |
Cheese / Cold Prep Refrigerator |
56.0 ° F |
| Beef Bacon / Cold Prep Refrigerator |
51.5 ° F |
Cake / Reach-In Refrigerator |
28.0 ° F |
Fish / Closed Display Case |
41.0 ° F |
| Cheese / Closed Display Case |
42.0 ° F |
Beef / Closed Display Case |
40.0 ° F |
Deli Meat / Closed Display Case |
41.0 ° F |
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Food Disposal
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| Food Types |
Volume |
Unit |
Pounds |
| Potato Salad |
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2 |
| Cut Tomato |
1 |
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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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4
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Violation of Code: [46.151(a)] Cigarettes are found on the on a shelf in the food preparation area during the inspection. The person in charge removed them. Corrected On-Site.
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8
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Violation of Code: [46.941(a)-(e)] There are no paper towels and soap at handwash sink in the basement preparation area. Paper towels are provided at time of inspection. Repeat Violation.
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8
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Violation of Code: [46.825(a)] The handwash sink in the basement food preparation area is blocked by a slicer. The person in charge relocated the slicer. Corrected On-Site.
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14
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Violation of Code: [46.731] The 3 bay sink was not set up properly. Sanitizer was observed in the middle compartment. Inspector demonstrated proper warewash procedure. Corrected On-Site.
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19
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Violation of Code: [46.385(a)(1)] Three trays of food on the counter of the front service area are not held at proper temperature. The person in charge reloated them into steam table. Corrected On-Site.
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20
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Violation of Code: [46.385(a)(2)] Food in two cold hold unit is not held at proper temperature. Repeat Violation.
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21
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Violation of Code: [46.385(b)] Deli meats in the bottom compartment of cold preparation unit are not marked with the dates that they were opened/ prepared. Repeat Violation.
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33
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Violation of Code: [46.383] Fish was thawing in a bucket of stagnant water at room temperature. The person in charge relocated the bucket of fish under running water in food preparation sink. Corrected On-Site.
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35
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Violation of Code: [46.282] Food storage containers are not labeled with common names of the food. Repeat Violation.
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36
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Violation of Code: [46.981(k)(l)] Mouse droppings observed in the basement storage area.
Fruit flies are observed in the basement storage area, front service area and basement food preparation area. Repeat Violation.
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37
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Violation of Code: [46.321] Food is not stored at least 6 inches above the floor in the walk in cooler and basement storage area. Repeat Violation.
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38
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Violation of Code: [46.152] Food employees observed not wearing hair restraints, such as nets, hats. New Violation.
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45
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Violation of Code: [46.522] Cardboards and barewood boards are used as shelf liners in the basement storage area. Repeat 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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45
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Violation of Code: [46.671] - Two refrigeration units could not hold food at proper temperature.
- Chipped paints on the non NSF approved drain rack above 3 bay sink.
-Cracked glass on a door in the closed display case.
-An uninstalled oven was used for dry storage in the service area
-Loose door gasket was observed in a reach in freezer Repeat Violation.
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45
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Violation of Code: [46.673] Mricrowave oven in the front service area is not NSF approved. Repeat Violation.
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45
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Violation of Code: [46.672] Cutting boards observed with deep scratches and scoring not allowing for effective cleaning and sanitizing. New Violation.
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45
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Violation of Code: [46.521] Non food grade shopping bags are used for food storage. New Violation.
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47
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Violation of Code: [46.714] Dirt/debris and mouse droppings observed on shelves in the basement storage area.
Ice accumulation was observed in a reach in freezer and ice cream freezer in the retail area.
Mouse droppings are observed in handwash sink cabinet in the front service area.
Floor surface in the walk in cooler is not clean to sight.
Grease accumulation was observed on drain rack above 3 bay sink. Repeat Violation.
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49
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Violation of Code: [46.823(c)-(e)] There is no mop sink in this facility. Repeat Violation.
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50
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Violation of Code: [46.862] The water condensation is drained to a bucket from a display case and under counter refrigerator.
The water condensation from a reach in refrigerator in the retail area drained to the floor. Repeat Violation.
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53
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Violation of Code: [46.921] Cracked floor tiles are observed in the food preparation area, warewash area and dining area.
Floor surface in the basement is not in good repair.
Pipe penetrations are not sealed.
A hole was observed on the wall surface in the front service area. Repeat Violation.
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53
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Violation of Code: [46.981(a)(b)(c)(g)(n)] Mouse droppings are observed on floor in the basement storage area.
Fruit flies are observed on wall and ceiling surfaces of the basement storage area and food preparation area. Repeat Violation.
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53
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Violation of Code: [46.981(f)] Moist mops are observed on the floor. New Violation.
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Remarks
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Completed on Site:4
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Summary
Statements
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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.
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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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