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
IN
Proper cold holding temperature
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
IN
Insects, rodents & animals not present; no unauthorized persons
37
IN
Contamination prevented during food preparation, storage & display
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
Date
11/16/2016
No. of Repeat Risk Factor/Intervention Violations
Time In
10:00 AM
Number of Corrections
1
Time Out
11:10 AM
Food Facility Tarka Resturant
Address
3801 CHESTNUT ST 19104
Telephone (267) 324-7228
Establishment Type
Restaurant: Eat-In
District 3
Sub 1
Licensee Bhuiyan Corporation
Corporate Officer Sultan Bhuiyan
Purpose of Inspection Reinspection
Inspection Type Reinspection
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Chicken / Walk-In Cooler
36.0 ° F
Beef / Walk-In Cooler
36.0 ° F
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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.
53
Violation of Code: [46.901] Loose base coving along wall perimeter in dry storage room. New Violation.
Remarks
Completed on Site:1
Summary Statements
An inspection has determined that the establishment is in compliance. The Cease Operations Order has been lifted and the sticker can be removed by the establishment.
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) Sultan Bhuiyah A71126
