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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 |
4 |
Date |
10/29/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
0 |
Time In |
12:20 PM |
| Number of Corrections |
1 |
Time Out |
02:20 PM |
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Food Facility
Festivals |
Address
5222 WALNUT ST 19139
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Telephone
(215) 471-3378 |
Establishment Type
Restaurant: Eat-In
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Licensee
Festivals International Inc. |
Corporate Officer
Vilna Gaston |
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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 |
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 |
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 |
OUT |
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 |
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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| 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 |
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 |
OUT
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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 |
IN
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Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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| 46 |
OUT
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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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| 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 |
4 |
Date |
10/29/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
0 |
Time In |
12:20 PM |
| Number of Corrections |
1 |
Time Out |
02:20 PM |
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Food Facility
Festivals |
Address
5222 WALNUT ST 19139
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Telephone
(215) 471-3378 |
Establishment Type
Restaurant: Eat-In
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Licensee
Festivals International Inc. |
Corporate Officer
Vilna Gaston |
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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 |
| Oxtail / Reach-In Refrigerator |
42.8 ° F |
Cabbage / Cold Prep Refrigerator |
42.6 ° F |
Chicken / Reach-In Refrigerator |
42.0 ° F |
| Rice / Reach-In Refrigerator |
41.0 ° 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: [46.102] 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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8
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Violation of Code: [46.825(a)] *Bucket with wiping cloths observed in handwash sink in food prep area
*Cutting board observed in hand sink located in bar area on first floor
Note:Items were removed from from sinks Corrected On-Site.
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14
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Violation of Code: [46.731] Sanitizer not observed during time of inspection. New Violation.
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21
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Violation of Code: [46.385(b)] Potentially hazardous opened commercially processed ready to eat food(desert cakes) located in the display case, and held more than 48 hours, were not marked with the dates the were cut and packed. 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.
Note:Mouse feces observed in the left corner around hot holding station and in corners and around window area on the second floor. New Violation.
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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.
Note:Sack of water observed stored directly on floor in first floor bar area. New Violation.
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43
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Violation of Code: [46.774] Single service unwrapped forks observed stored on top of each othe in cabinet in area where hot holding unit is located.
Note:Single use utensils must be wrapped or inverted to prevent contamination. New Violation.
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46
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Violation of Code: [46.634] Food facility lacks sanitizer test strips to monitor sanitizer concentration. New Violation.
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51
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Violation of Code: [46.882(b)] Unlidded waste receptacle observed in both toilet rooms located on the second floor.
Note:Provide lids for all waste receptacles for proper disposal of waste such as feminine hygiene products. 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: [46.901] *Gaps observed along baseboard in customer service area and left front toward hot holding station.
*Cracked floor tiles observed throughout facility
*observed in ceiling tile in second floor common area New Violation.
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53
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Violation of Code: [46.981(a)(b)(c)(g)(n)] Floor cleaning needed behind cooking equipments and in areas where mouse feces was observed. New Violation.
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Remarks
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Completed on Site:7
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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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