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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 |
5 |
Date |
12/02/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
1 |
Time In |
09:55 AM |
| Number of Corrections |
2 |
Time Out |
11:45 AM |
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Food Facility
Shank's On The River |
Address
901 S COLUMBUS BLVD 19147
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Telephone
(215) 218-4000 |
Establishment Type
Restaurant: Take Out Only
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Licensee
Shanks on the River Inc. |
Corporate Officer
Joseph Renzi |
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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 |
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 |
N/O |
Proper cooking time & temperature |
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| 17 |
IN |
Proper reheating procedures for hot holding |
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| 18 |
N/O |
Proper cooling time & temperature |
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| 19 |
IN |
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 |
N/O |
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 |
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 |
IN |
Insects, rodents & animals not present; no unauthorized persons |
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| 37 |
OUT |
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 |
OUT |
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 |
IN
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Sewage & waste water properly disposed |
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| 51 |
OUT
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Toilet facilities: properly constructed, supplied, & cleaned |
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X
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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+ |
OUT
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Philadelphia Ordinances |
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X
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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 |
5 |
Date |
12/02/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
1 |
Time In |
09:55 AM |
| Number of Corrections |
2 |
Time Out |
11:45 AM |
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Food Facility
Shank's On The River |
Address
901 S COLUMBUS BLVD 19147
|
Telephone
(215) 218-4000 |
Establishment Type
Restaurant: Take Out Only
|
|
Licensee
Shanks on the River Inc. |
Corporate Officer
Joseph Renzi |
|
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 |
| Sausage / Under-Counter Freezer |
9.0 ° F |
Hash browns / Under-Counter Freezer |
-5.0 ° F |
Cheese / Cold Prep Refrigerator |
38.0 ° F |
| Eggs / Cold Prep Refrigerator |
37.0 ° F |
Turkey / Cold Prep Refrigerator |
37.0 ° F |
Beef / Cold Prep Refrigerator |
34.0 ° F |
| Peppers / Under-Counter Refrigerator |
34.0 ° F |
Mayonnaise / Under-Counter Refrigerator |
33.0 ° F |
Beef / Reach-In Refrigerator |
33.0 ° F |
| Salami / Reach-In Refrigerator |
35.0 ° F |
Mozzarella sticks / Walk-In Freezer |
5.0 ° F |
Beef / Walk-In Freezer |
2.0 ° F |
| Pork / Hot-Holding Unit |
191.0 ° 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. No food safety certified individual present upon Sanitarian arrival. An employee called him and he arrived approximately thirty minutes later. Repeat Violation.
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8
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Violation of Code: [46.825(a)] The handwash sink in the warewash area was blocked by soiled rags and not accesible at all times for employee use. An employee removed the rags at time of inspection. Corrected On-Site.
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8
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Violation of Code: [46.825(a)] Observed the air conditioner unit's condensation line plumbed to the designated hand wash sink in the warewash area. New Violation.
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8
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Violation of Code: [46.941(a)-(e)] Paper towel dispenser empty at the handwash sink in the restroom area. An employee provided paper towels at time of inspection. Corrected On-Site.
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14
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Violation of Code: [46.731] The quarternary ammonia concentration in the sanitizing solution of the 3-bay warewash sink was <200 ppm, rather than 200-400 ppm as stated on the manufacturer's use directions. An employee added more sanitizer until proper ppm was reached at time of inspection. Corrected On-Site.
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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 freezer. New Violation.
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41
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Violation of Code: [46.302] Common bowls or food containers observed without handles in direct contact with bulk food ingredients. New Violation.
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45
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Violation of Code: [46.671] Loose rubber door gaskets observed on the double door refrigeration unit. Repeat Violation.
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45
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Violation of Code: [46.652] The hand wash sink in the restroom is not fully sealed to the wall. Repeat Violation.
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47
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Violation of Code: [46.711(b)(c)] Grease accumulation observed on cooking equipment in the food prep area. Repeat Violation.
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49
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Violation of Code: [46.823(c)-(e)] No designated utility mop sink observed. Repeat Violation.
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51
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Violation of Code: [46.882(b)] Restroom lacks a covered receptacle for soiled sanitary napkins. Repeat Violation.
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53
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Violation of Code: [46.981(f)] Observed an idle mop not hung up to dry in the warewash area. Repeat Violation.
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53
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Violation of Code: [46.981(a)(b)(c)(g)(n)] Old mouse droppings observed in floor corners near the front service counter. Repeat Violation.
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53
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Violation of Code: [46.901] Cracked floor tiles observed in the prep area. New Violation.
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54
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Violation of Code: [46.943] Low light intensity observed at the restroom hand wash sink. Sanitarian measured the light intensity at 5 lux, rather than the required 220 lux. Repeat Violation.
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65
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Violation of Code: [8-06.2.2] Establishment lacks a garbage grinder to dispose of grindable garbage waste. Repeat Violation.
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Remarks
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Completed on Site:24
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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.
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.
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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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