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Food Facility Inspection Report |
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Philadelphia Dept of Health/Office of Food Protection
1900 N. 20th St. Phila., PA 19121
www.phila.gov/departments/department-of-public-health
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No. of Risk Factor/Intervention Violations |
1 |
Date |
05/05/2022 |
| No. of Repeat Risk Factor/Intervention Violations |
0 |
Time In |
12:15 PM |
| Number of Corrections |
5 |
Time Out |
12:55 PM |
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Food Facility
Greensgrow Farm |
Address
2501 E CUMBERLAND ST 19125
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Telephone
(215) 427-2780 |
Establishment Type
Retail Food: Grocery Market
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Licensee
Greensgrow Philadelphia Project |
Corporate Officer
Erin Mooney |
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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 |
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 |
IN |
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 |
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 |
OUT |
Proper cold holding temperature |
X |
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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 |
OUT |
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 |
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 |
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 |
IN
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Non-food contact surfaces clean |
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| Physical Facilities |
| 48 |
IN
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Hot & cold water available; adequate pressure |
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| 49 |
IN
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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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X
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| 52 |
IN
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Garbage & refuse properly disposed; facilities maintained |
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| 53 |
IN
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Physical facilities installed, maintained, & clean |
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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
1900 N. 20th St. Phila., PA 19121
www.phila.gov/departments/department-of-public-health
|
No. of Risk Factor/Intervention Violations |
1 |
Date |
05/05/2022 |
| No. of Repeat Risk Factor/Intervention Violations |
0 |
Time In |
12:15 PM |
| Number of Corrections |
5 |
Time Out |
12:55 PM |
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Food Facility
Greensgrow Farm |
Address
2501 E CUMBERLAND ST 19125
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Telephone
(215) 427-2780 |
Establishment Type
Retail Food: Grocery Market
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|
Licensee
Greensgrow Philadelphia Project |
Corporate Officer
Erin Mooney |
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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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| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| yogurt / Walk-In Cooler |
51.0 ° F |
Eggs / Walk-In Cooler |
51.0 ° F |
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Food Disposal
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| Food Types |
Volume |
Unit |
Pounds |
| eggs- 5 dozen |
5 |
dozen |
3 |
| yogurt= 2 quarts |
2 |
quarts |
4 |
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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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20
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Violation of Code: [46.385(a)(2)] Eggs (5 dozen) were held at 51 degrees F, rather than 45 degrees F or below as required *PIC removed from use/sale
Yogurt observed (2 quarts) being held at 51 degrees instead of 41 degrees or less. *PIC removed from sale to discard. Corrected On-Site.
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31
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Violation of Code: [46.611] Food facility does not have adequate *commercially approved* refrigeration equipment / capacity to maintain all refrigerated foods at a temperature of 41 degrees F or below: walk-in cooler unit is not working due to an electrical issue. All TCS foods/PHF have been removed from use. New Violation.
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45
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Violation of Code: [46.671] Equipment adjustment: open drill holes in ceiling of 1 walk-in cooler to be sealed. Repeat Violation.
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51
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Violation of Code: [46.981(b)(i)] Toilet room: (cleaning) dusty ceiling vent/fan cover in 2nd floor (West side) employee restroom Repeat Violation.
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Remarks
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Completed on Site: 1
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Summary
Statements
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A License Eligibility Report (LER) was issued at the time of this inspection {3118- renewal}.
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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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