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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 |
11/21/2016 |
No. of Repeat Risk Factor/Intervention Violations |
0 |
Time In |
09:40 AM |
Number of Corrections |
0 |
Time Out |
03:30 PM |
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Food Facility ReAnimator Cafe |
Address
1523 E SUSQUEHANNA AVE 19125
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Telephone (484) 432-8401 |
Establishment Type
Restaurant: Take Out Only
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Licensee ReAnimator Cafe LLC |
Corporate Officer Mark Corpus Mark Capriotti |
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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 |
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 |
IN |
Proper cold holding temperature |
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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 |
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 |
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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46 |
IN
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Warewashing facilities: installed, maintained, & used; test strips |
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47 |
OUT
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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 |
OUT
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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 |
OUT
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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
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No. of Risk Factor/Intervention Violations |
1 |
Date |
11/21/2016 |
No. of Repeat Risk Factor/Intervention Violations |
0 |
Time In |
09:40 AM |
Number of Corrections |
0 |
Time Out |
03:30 PM |
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Food Facility ReAnimator Cafe |
Address
1523 E SUSQUEHANNA AVE 19125
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Telephone (484) 432-8401 |
Establishment Type
Restaurant: Take Out Only
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Licensee ReAnimator Cafe LLC |
Corporate Officer Mark Corpus Mark Capriotti |
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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 |
Milk / Refrigerator |
41.0 ° F |
Yogurt / Refrigerator |
38.0 ° F |
Milk / Thermomug |
40.5 ° 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] Food safety certified person was not present initially. 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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36
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Violation of Code: [46.981(k)(l)] Mouse droppings observed at the following location: On basement steps On floor under food preparation counter On floor and shelves in the janitor closet On floor in the rear stroage room In trash cans storage closet in the dining area New Violation.
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45
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Violation of Code: [46.671] Milk crates used for elevation and three plastic shevles in the basement are not smooth and easily cleanable. New Violation.
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45
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Violation of Code: [46.652] Seal restroom handwash sink to the wall. New Violation.
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47
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Violation of Code: [46.714] Clean and santize shelves in the janitor closet due to mouse droppings observed. New Violation.
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49
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Violation of Code: [46.822] The pipe under handwash sink is leaking. New Violation.
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53
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Violation of Code: [46.921] Remove unneccessary items in the basement. Basement surface is not smooth and easily cleanable. There are some holes on the floor in the dining area. Floor/wall junctures are not coved. New Violation.
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53
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Violation of Code: [46.981(a)(b)(c)(g)(n)] Clean and sanitize floor surfaces where needed due to mouse droppings observed. New Violation.
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54
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Violation of Code: [46.981(d)] The vent cover in the warewash area needs to be cleaned. New Violation.
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Remarks
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Completed on Site:1
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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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Summary Statements
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This inspection has revealed that the establishment is not in satisfactory compliance and that current management practices have allowed unacceptable public health or food safety conditions. Corrective action is required to eliminate these violations. Compliance status will be assessed upon reinspection. This establishment is required to have a Phila. Dept. of Public Health Food Establishment Personnel Food Safety Certified Person present at establishment during all hours of operation. The Phila. Dept. of Public Health issued Food Safety Certificate must be posted. The Food Safety Certification Training Course List of Providers and the Application for Food Safety Certificate can be obtained from the website http://www.phila.gov/health/foodprotection/NewFoodBusinesses.html Contact the Office of Food Protection, with questions at 215-685-7495. Completed Food Safety Certificate Applications and fees can be submitted at: Office of Food Protection, 321 University Avenue, 2nd Floor, Philadelphia, PA, 19104.
This establishment is required to have a person with a valid Food Establishment Personnel Food Safety Certificate present at the establishment during all hours of operation and preparation. Due to the absence of any person with a valid Food Establishment Personnel Food Safety Certificate, 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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