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Food Facility Inspection Report |
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Philadelphia Dept of Health/Office of Food Protection
7800 Ogontz Ave. Phila., PA 19150
www.phila.gov/departments/department-of-public-health
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No. of Risk Factor/Intervention Violations |
5 |
Date |
10/28/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
1 |
Time In |
02:10 PM |
| Number of Corrections |
3 |
Time Out |
04:15 PM |
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Food Facility
El Palacio del Marisco |
Address
444 E WYOMING AVE 19120
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Telephone
(267) 297-5714 |
Establishment Type
Restaurant: Eat-In
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Licensee
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Corporate Officer
Ana Antonia |
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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 |
OUT |
Certification by accredited program, compliance with Code, or correct responses |
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X |
| 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 |
OUT |
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 |
OUT |
Proper hot holding temperature |
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| 20 |
IN |
Proper cold holding temperature |
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| 21 |
IN |
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 |
OUT |
Thermometer provided & accurate |
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X |
| Food Identification |
| 35 |
IN |
Food properly labeled; original container |
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| Prevention of Food Contamination |
| 36 |
IN |
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 |
OUT |
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 |
OUT
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Plumbing installed; proper backflow devices |
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X
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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 |
OUT
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Adequate ventilation & lighting; designated areas used |
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X
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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
7800 Ogontz Ave. Phila., PA 19150
www.phila.gov/departments/department-of-public-health
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No. of Risk Factor/Intervention Violations |
5 |
Date |
10/28/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
1 |
Time In |
02:10 PM |
| Number of Corrections |
3 |
Time Out |
04:15 PM |
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Food Facility
El Palacio del Marisco |
Address
444 E WYOMING AVE 19120
|
Telephone
(267) 297-5714 |
Establishment Type
Restaurant: Eat-In
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|
Licensee
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Corporate Officer
Ana Antonia |
|
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 |
| Rice / Hot-Holding Unit |
138.0 ° F |
Stews / Hot-Holding Unit |
102.0 ° F |
Beans and Rice / Hot-Holding Unit |
102.0 ° F |
| Salami / Under-Counter Refrigerator |
41.0 ° F |
Cheese / Under-Counter Refrigerator |
40.0 ° F |
Beverages / Reach-In Refrigerator |
39.0 ° 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: [46.101] 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. Repeat Violation.
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8
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Violation of Code: [46.825(a)] The handwash sink in the front retail/prep area was blocked by refrigerator and not accesible at all times for employee use. New Violation.
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8
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Violation of Code: [46.824(a)] Hot water not working in the restroom and front retail prep area handwash sink during the inspection. New Violation.
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14
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Violation of Code: [46.731] Observed no chemical sanitizer being used on equipment and utensils after washing and rinsing them, and prior to use. New Violation.
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19
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Violation of Code: [46.385(a)(1)] Stews and rice and beans food was held at 102 degrees F rather than 135 degrees F or above as required. New Violation.
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34
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Violation of Code: [46.59] Temperature measuring devices for ensuring proper temperatures of equipment are not available or readily accessible in refrigerator and hot-holding equipment. Repeat Violation.
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39
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Violation of Code: [46.304] Moist wiping cloths observed lying on handwash sink and not stored in sanitizing solution. New Violation.
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43
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Violation of Code: [46.692] Single-use disposables on shelves not inverted or covered to prevent contamination. New Violation.
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45
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Violation of Code: [46.673] Domestic microwave observed during inspection. 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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47
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Violation of Code: [46.714] Static dust observed on wire storage racks and on fans in the refrigerator units. Repeat Violation.
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49
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Violation of Code: [46.823(c)-(e)] 1. Utility (mop) sink not observed.
2. Backflow prevention device on the main water line not observed.
*No access to the basement area during inspection. Repeat Violation.
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53
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Violation of Code: [46.921] 1. Cracked floor tiles observed in the food prep area.
2. Damaged/missing cove basing at the floor/wall junction, which does not allow for proper cleaning.
3.Stained/perforated ceiling tiles observed. Repeat Violation.
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53
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Violation of Code: [46.981(a)(b)(c)(g)(n)] Cleaning observed needed in the warewash and storage areas to remove dirt and debris along floor/wall perimeters. New Violation.
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54
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Violation of Code: [46.943] Adequate lighting not provided in the warewashing 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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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 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.
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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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