Philadelphia Dept of Health Food Facility Inspection Report  
Philadelphia Dept of Health/Office of Food Protection
7801 Essington Ave. Phila., PA 19153
www.phila.gov/departments/department-of-public-health
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
Food Facility
H K Waffle House
Address
1236 N 52ND ST 19131
Telephone
(215) 477-0808
Establishment Type
Restaurant: Eat-In
District
4
Sub
3
Licensee
 
Corporate Officer
June Ko 
  Purpose of Inspection
Inspection 
Inspection Type
Inspection 
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
IN=in compliance    OUT=not in compliance    N/O=not observed    N/A=not applicable
  
COS=corrected on-site during inspection    R=repeat violation
 Compliance Status COS R
Demonstration of Knowledge
1 OUT Certification by accredited program, compliance with Code, or correct responses    
Employee Health
2 IN Management awareness; policy present    
3 IN Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 IN Proper eating, tasting, drinking, or tobacco use    
5 IN No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 IN Hands clean & properly washed    
7 OUT No bare hand contact with RTE foods or approved alternate method properly followed    
8 IN Adequate handwashing facilities supplied & accessible    
Approved Source
9 IN Food obtained from approved source    
10 IN Food received at proper temperature    
11 IN Food in good condition, safe, & unadulterated    
12 IN Required records available: shellstock tags, parasite destruction    
Protection From Contamination
13 OUT Food separated & protected    
14 IN Food-contact surfaces: cleaned & sanitized    
15 IN Proper disposition of returned, previously served, reconditioned, & unsafe food    
 
 Compliance Status COS R
Potentially Hazardous Food Time/Temperature
16 IN Proper cooking time & temperature    
17 IN Proper reheating procedures for hot holding    
18 IN Proper cooling time & temperature    
19 IN Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 OUT Proper date marking & disposition    
22 OUT Time as a public health control; procedures & record    
Consumer Advisory
23 IN Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Population
24 IN Pasteurized foods used; prohibited foods not offered    
Chemical
25 IN Food additives: approved & properly used    
26 OUT Toxic substances properly identified, stored & used    
Conformance with Approved Procedure
27 IN Compliance with variance, specialized process, & HACCP plan    
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.
GOOD RETAIL PRACTICES
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
 Compliance Status COS R
Safe Food and Water
28 IN Pasteurized eggs used where required    
29 IN Water & ice from approved source    
30 IN Variance obtained for specialized processing methods    
Food Temperature Control
31 IN Proper cooling methods used; adequate equipment for temperature control    
32 IN Plant food properly cooked for hot holding    
33 IN Approved thawing methods used    
34 IN Thermometer provided & accurate    
Food Identification
35 IN Food properly labeled; original container    
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons    
37 IN Contamination prevented during food preparation, storage & display    
38 IN Personal cleanliness    
39 IN Wiping cloths: properly used & stored    
40 IN Washing fruit & vegetables    
Proper Use of Utensils
41 OUT In-use utensils: properly stored    
 
 Compliance Status COS R
Proper Use of Utensils
42 IN Utensils, equipment & linens: properly stored, dried & handled    
43 IN Single-use & single-service articles: properly stored & used    
44 IN Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 IN Non-food contact surfaces clean    
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 IN Plumbing installed; proper backflow devices    
50 IN Sewage & waste water properly disposed    
51 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 IN Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean    
54 IN Adequate ventilation & lighting; designated areas used    
Philadelphia Ordinances
56 IN Person in Control of premises has not posted "No Smoking" signs.    
56+ IN Philadelphia Ordinances    
Person in Charge (Signature)    Name:  June Ko Date: 10/24/2019
Inspector (Signature) Simone Henry (215) 685-7541 Date: 10/24/2019
Philadelphia Dept of Health Food Facility Inspection Report  
Philadelphia Dept of Health/Office of Food Protection
7801 Essington Ave. Phila., PA 19153
www.phila.gov/departments/department-of-public-health
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
Food Facility
H K Waffle House
Address
1236 N 52ND ST 19131
Telephone
(215) 477-0808
Establishment Type
Restaurant: Eat-In
District
4
Sub
3
Licensee
 
Corporate Officer
June Ko 
  Purpose of Inspection
Inspection 
Inspection Type
Inspection 
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
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
/   /   /  
/   /   /  
/   /   /  
/   /   /  
/   /   /  
Food Disposal
Food Types Volume Unit Pounds
OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number
Violations cited in this report must be corrected within the time frames below.
1 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.
7 Violation of Code: [46.261] A food employee was observed touching ready to eat food with his bare hands. New Violation.
13 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.
13 Violation of Code: [46.281] Food (burgers and breakfast meat) observed uncovered inside of the refrigerator at time of inspection. New Violation.
21 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.
22 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.
26 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.
36 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.
41 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.
45 Violation of Code: [46.522] Cardboard boxes observed lining shelves above and below the grill at time of inspection. New Violation.
45 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.
53 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.
53 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.
Remarks Completed on Site:13
Summary
Statements
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.
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
Person in Charge (Signature) June Ko Date: 10/24/2019
Inspector (Signature) Simone Henry (215) 685-7541 Date: 10/24/2019