 |
Food Facility Inspection Report |
|
|
Philadelphia Dept of Health/Office of Food Protection
1930 S. Broad St. Phila., PA 19145
www.phila.gov/departments/department-of-public-health
|
No. of Risk Factor/Intervention Violations |
2 |
Date |
11/16/2016 |
| No. of Repeat Risk Factor/Intervention Violations |
0 |
Time In |
09:00 AM |
| Number of Corrections |
3 |
Time Out |
11:00 AM |
|
Food Facility
Rosario's |
Address
1256 S 15TH ST 19146
|
Telephone
(215) 755-4555 |
Establishment Type
Restaurant: Take Out Only
|
|
Licensee
Rosario 1 Inc. |
Corporate Officer
Margarita Perez Aaron Chico |
|
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 |
X |
|
| 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 |
IN |
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 |
IN |
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 |
OUT |
Proper cold holding temperature |
X |
|
| 21 |
IN |
Proper date marking & disposition |
|
|
| 22 |
IN |
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 |
IN |
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 |
X |
|
| 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 |
IN |
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 |
OUT
|
Adequate ventilation & lighting; designated areas used |
|
|
| Philadelphia Ordinances |
| 56 |
IN
|
Person in Control of premises has not posted "No Smoking" signs. |
|
|
| 56+ |
OUT
|
Philadelphia Ordinances |
|
|
|
|
|
|
|
|
|
Food Facility Inspection Report |
|
|
Philadelphia Dept of Health/Office of Food Protection
1930 S. Broad St. Phila., PA 19145
www.phila.gov/departments/department-of-public-health
|
No. of Risk Factor/Intervention Violations |
2 |
Date |
11/16/2016 |
| No. of Repeat Risk Factor/Intervention Violations |
0 |
Time In |
09:00 AM |
| Number of Corrections |
3 |
Time Out |
11:00 AM |
|
Food Facility
Rosario's |
Address
1256 S 15TH ST 19146
|
Telephone
(215) 755-4555 |
Establishment Type
Restaurant: Take Out Only
|
|
Licensee
Rosario 1 Inc. |
Corporate Officer
Margarita Perez Aaron Chico |
|
Purpose of Inspection
Inspection |
Inspection Type
Inspection |
|
|
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
|
| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Pork / Cold-Hold Unit |
41.0 ° F |
Steak / Cold-Hold Unit |
41.0 ° F |
Cheese / Cold-Hold Unit |
41.0 ° F |
| Beef / Cold-Hold Unit |
41.0 ° F |
Sausages / Cold-Hold Unit |
41.0 ° F |
Mushrooms / Refrigerator |
41.0 ° F |
| Bread / Refrigerator |
41.0 ° F |
Cheese / Refrigerator |
41.0 ° F |
Bacon / Refrigerator |
41.0 ° F |
| Deli Meat / Refrigerator |
41.0 ° F |
Chicken / Refrigerator |
41.0 ° F |
Sausages / Reach-In Freezer |
28.0 ° F |
| Beef / Chest freezer |
23.0 ° F |
Chicken / Chest freezer |
23.0 ° F |
/ |
|
| / |
|
/ |
|
/ |
|
| / |
|
/ |
|
/ |
|
| / |
|
/ |
|
/ |
|
|
|
Food Disposal
|
| Food Types |
Volume |
Unit |
Pounds |
| Cheese |
|
|
6 |
| Celery |
|
|
0.5 |
| Cabbage |
|
|
0.5 |
| Cucumber |
|
|
0.5 |
| Mayonnaise |
|
|
1 |
|
| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below.
|
|
1
|
Violation of Code: [46.102] The Person in Charge did not demonstrate adequate knowledge of the PA Food Code.
PIC does not know the names and actions to be taken if an employee is showing symptoms of food borne illnesses as required by the Department. Inspector explained in details and issued an information sheet. Corrected On-Site.
|
|
20
|
Violation of Code: [46.385(a)(2)] * food was held at 60 and 61.5 degrees F rather than 41 degrees F or below as required. All affected items were discarded. Unit was mistakenly disconnected overnight. PIC was instructed to take immediate corrective action. Corrected On-Site.
|
|
36
|
Violation of Code: [46.981(k)(l)] Couple of flies observed in the facility but no evidence of insect infestation. Corrected On-Site.
|
|
45
|
Violation of Code: [46.671] *Sanitizer sink is leaking.
*indirect backflow prevention drain observed improperly setup. Pipe observed in catch basin without at least 1" air gap as required. New Violation.
|
|
53
|
Violation of Code: [46.901] *Seal all utility lines to the ceilings in the kitchen area and all holes in the the ceilings - basement area.
*a segment of approximately 5 feet coving is missing in the seating area. New Violation.
|
|
53
|
Violation of Code: [46.981(f)] Mop head was observed improperly stored. New Violation.
|
|
54
|
Violation of Code: [46.981(d)] Vents and ceiling fans in the seating area are dirty. New Violation.
|
|
59
|
Violation of Code: [18.02] PIC has informed inspector of intention to remodel kitchen.
Prior to the start of renovations a completed Plan Review Application with proper plans, drawn to scale, including all food service equipment specifications and the location of toilet rooms, plumbing fixtures, storage areas, and utilities must be submitted to the Office of Food Protection. The Plan Review Guidelines, which includes this application, may be obtained from the Philadelphia website: http://www.phila.gov/health/foodprotection/NewFoodBusinesses.html
Contact the Plan Review Section, Office of Food Protection, for questions or appointments at 215-685-7495. Completed plan review submissions and fees may be mailed to: Office of Food Protection, 321 University Avenue, 2nd Floor, Philadelphia, PA, 19104. New Violation.
|
|
Remarks
|
Completed on Site:5
|
|
|
|
|
| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below.
|
Summary
Statements
|
A License Eligibility Report (LER) was issued on 11/16/16. The LER must be submitted to the Phila. Dept. of Licenses & Inspections, 1401 JFK Blvd., Philadelphia, PA 19102, by the person in charge within 30 business days. If the LER expires another inspection will be required and an inspection fee may apply.
Prior to the start of renovations a completed Plan Review Application with proper plans, drawn to scale, including all food service equipment specifications and the location of toilet rooms, plumbing fixtures, storage areas, and utilities must be submitted to the Office of Food Protection. The Plan Review Guidelines, which includes this application, may be obtained from the Philadelphia website: http://www.phila.gov/health/pdfs/Plan_Review_for_Stationary_Food_Businesses.pdf
Contact the Plan Review Section, Office of Food Protection, for questions or appointments at 215-685-7495. Completed plan review submissions and fees may be mailed to: Office of Food Protection, 321 University Avenue, 2nd Floor, Philadelphia, PA, 19104.
|
|
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
|
|
|
|
|