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Food Facility Inspection Report |
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Philadelphia Dept of Health/Office of Food Protection
7801 Essington Ave. Phila., PA 19153
www.phila.gov/departments/department-of-public-health
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No. of Risk Factor/Intervention Violations |
3 |
Date |
12/07/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
1 |
Time In |
11:30 AM |
| Number of Corrections |
7 |
Time Out |
01:40 PM |
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Food Facility
Curry Bird |
Address
4604 WOODLLAND AVE 19143
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Telephone
(267) 292-4294 |
Establishment Type
Restaurant: Eat-In
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Licensee
Curry Bird LLC |
Corporate Officer
Guo Wang Tang |
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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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| 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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X |
| 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 |
IN |
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 |
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 |
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 |
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 |
OUT |
Insects, rodents & animals not present; no unauthorized persons |
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X |
| 37 |
IN |
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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| 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 |
OUT
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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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| 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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| 52 |
OUT
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Garbage & refuse properly disposed; facilities maintained |
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X
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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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| 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: [46.102] The food safety certified person has allowed unacceptable health code violations to exist inside of the establishment. New Violation.
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8
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Violation of Code: [46.981(h)] Handwashing sink in the front prep area was observed inoperable. New Violation.
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8
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Violation of Code: [46.825(a)] Shallow wall mounted handwashing sink is used for garbage disposal. Repeat Violation.
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36
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Violation of Code: [46.981(k)(l)] Visible physical evidence of rodent / insect activity observed. Rat droppings observed throughout entire establishment; kitchen, food storage rooms and basement. Repeat Violation.
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36
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Violation of Code: [46.922(e)(f)] -Door sweep lacking at the bottom of the front exterior door. New Violation.
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41
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Violation of Code: [46.302] Knives and / or cleavers stored between table and wall in the rear prep area; which are not easily cleaned and sanitized. New Violation.
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45
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Violation of Code: [46.522] -Alluminum foIiL used to line shelf over cooking equipment.
-Raw wood used for shelving in the rear prep area. New Violation.
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45
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Violation of Code: [46.671] -Domestic reach-in freezers and refrigerators and deep freezers present.
-Garbage grinder attached to small/shallow handwashing sink in front prep area.
-lid of deep freezer in the front prep area is not in good repair.
-plastic crates are used for elevation. New Violation.
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47
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Violation of Code: [46.711(b)(c)] Cleaning needed of all surface; compartemts, tables, bottom portion of all tables and equipment. Due to dirt, food debris and dust. Repeat Violation.
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48
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Violation of Code: [46.805] Hot water lacking throughout facility. New Violation.
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49
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Violation of Code: [46.822] Water from pipe observed pouring into basement. New Violation.
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51
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Violation of Code: [46.882(b)] Lided trashcan was lacking in the restroom. New Violation.
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52
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Violation of Code: [46.884] Rear trash area, has an accumulation of trash and and unused equipment. Repeat Violation.
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52
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Violation of Code: [46.881] Plastic buckets are used as trash receptacles in the food prep area. New Violation.
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53
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Violation of Code: [46.902] Concrete in rear exterior of the building is not in good repair. New Violation.
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53
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Violation of Code: [46.921] Floors,walls and ceiling throughout the entire establishment and basement in not in good repair. Holes,chipped paint, broken tiles observed. Repeat Violation.
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53
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Violation of Code: [46.901] Carpet observed to cover restroom floor New Violation.
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53
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Violation of Code: [46.981(f)] Soiled mop was observed stored in the utility bucket. New 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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53
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Violation of Code: [46.981(a)(b)(c)(g)(n)] Floors and walls through the entire facility and basement are soiled with rat feces, debris, dirt, heavy accumulation of grease, old food and Puddled water. New Violation.
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54
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Violation of Code: [46.981(d)] -Hood has an accumulation of static dust and grease.
-static dust on vent cover in the restroom. New Violation.
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54
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Violation of Code: [46.922(a)] Lights in the front prep area and rear storage area are not shielded from breakage. Repeat Violation.
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Remarks
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Completed on Site:21
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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.
For an inspection after business hours or over the weekend, please contact Municipal Dispatch at (215) 686 - 4514.
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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