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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 |
7 |
Date |
10/24/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
0 |
Time In |
11:10 AM |
| Number of Corrections |
3 |
Time Out |
01:05 PM |
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Food Facility
H K Waffle House |
Address
1236 N 52ND ST 19131
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Telephone
(215) 477-0808 |
Establishment Type
Restaurant: Eat-In
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Licensee
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Corporate Officer
June Ko |
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Purpose of Inspection
Inspection |
Inspection Type
Inspection |
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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 |
OUT |
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 |
OUT |
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 |
OUT |
Proper date marking & disposition |
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| 22 |
OUT |
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 |
OUT |
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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| 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 |
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 |
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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| 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
7801 Essington Ave. Phila., PA 19153
www.phila.gov/departments/department-of-public-health
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No. of Risk Factor/Intervention Violations |
7 |
Date |
10/24/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
0 |
Time In |
11:10 AM |
| Number of Corrections |
3 |
Time Out |
01:05 PM |
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Food Facility
H K Waffle House |
Address
1236 N 52ND ST 19131
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Telephone
(215) 477-0808 |
Establishment Type
Restaurant: Eat-In
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Licensee
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Corporate Officer
June Ko |
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Purpose of Inspection
Inspection |
Inspection Type
Inspection |
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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 |
| Shrimp / Cold holding unit |
42.6 ° F |
Sliced tomatoes / Cold holding unit |
43.0 ° F |
Milk / Reach-In Refrigerator |
30.0 ° F |
| Bacon / Under-Counter Refrigerator |
32.0 ° F |
Chicken strips / Reach-In Freezer |
5.6 ° F |
Hamburgers / Reach-In Freezer |
10.1 ° F |
| Potatoes / Prep area |
69.6 ° F |
Cheese / Prep area |
65.6 ° F |
Bacon / Prep area |
73.0 ° 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. New Violation.
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7
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Violation of Code: [46.261] A food employee was observed touching ready to eat food with his bare hands. New Violation.
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13
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Violation of Code: [46.301] Food (potatoes) observed stored inside of the grinder sink instead of the food prep sink at time of inspection. New Violation.
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13
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Violation of Code: [46.281] Food (burgers and breakfast meat) observed uncovered inside of the refrigerator at time of inspection. New Violation.
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21
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Violation of Code: [46.385(b)] Opened commercially processed ready to eat food (delimeat and cheese), located in the walk-in cooler, was not marked with the date it was opened. New Violation.
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22
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Violation of Code: [46.385(c)] Time in lieu of temperature being used in the food facility to control ready to eat potentially hazardous foods (potatoes and breaskfast meat stored under the oven) without written procedures or documentation to verify disposition of food. New Violation.
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26
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Violation of Code: [46.1021] Chemicals were stored above or on the same shelf with food, equipment, and/or single service articles in the rear storage area. (Bottle of WD-40 observed) New Violation.
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36
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Violation of Code: [46.981(k)(l)] Visible physical evidence of rodent activity observed in the food prep area. Heavy volume of droppings observed on floor perimeters throughout and on shelving below the grill, where food for prep is being held, at time of inspection. Cleaning needed. New Violation.
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41
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Violation of Code: [46.302] Food dispensing utensil (ice scoop) in the ice machine observed in direct contact with food and not having handle stored above the top of the food. New Violation.
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45
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Violation of Code: [46.522] Cardboard boxes observed lining shelves above and below the grill at time of inspection. New Violation.
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45
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Violation of Code: [46.671] Non ANSI approved microwave oven, waffle maker, and toaster observed inside of food establishment at time of inspection! New Violation.
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53
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Violation of Code: [46.981(f)] Mop observed in bucket and not elevated to prevent harborage of rodents and insects at time of inspection. New Violation.
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53
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Violation of Code: [46.921] Acoustic ceiling tiles/water stained ceiling tiles observed in retail, restroom, and warewashing area. Damaged flooring observed throughout prep area. New Violation.
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Remarks
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Completed on Site:13
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Summary
Statements
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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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