Required records available: shellstock tags, parasite destruction
Protection From Contamination
13
IN
Food separated & protected
14
OUT
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
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
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: Triantafyllos Zafeiris/Stelliano Gerohimos
Date: 11/09/2016
Inspector (Signature) I Salami (215) 685-7542
Date: 11/09/2016
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
10
Date
11/09/2016
No. of Repeat Risk Factor/Intervention Violations
0
Time In
09:40 AM
Number of Corrections
1
Time Out
12:45 PM
Food Facility Tsigos, Wanda / Hot Dog Cart / #V00807
Address
4 S 15TH ST 19102
Telephone (609) 332-0794
Establishment Type
Food Vendor: Mobile Food Vendor
District 1
Sub 3
Licensee
Corporate Officer Tsigos Wanda
Purpose of Inspection Inspection
Inspection Type Inspection
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Burgers / Cold-Hold Unit
62.0 ° F
Cheese / Cold-Hold Unit
51.5 ° F
Burgersbacon / Cold-Hold Unit
64.0 ° F
Hotdogs / Cold-Hold Unit
51.0 ° F
Kielbasa / Cold-Hold Unit
52.5 ° F
Bacon / Cold-Hold Unit
62.5 ° F
Sausages / Cold-Hold Unit
39.0 ° F
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
Food Disposal
Food Types
Volume
Unit
Pounds
Eggs
6 dozens
Cheese
4
Bacon
3
Hotdogs
8 packs
Kielbasa
2.5
Burgers
3
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] Food safety certified person (Stelliano Gerohimos) arrived about 50 minutes into inspection. New Violation.
1
Violation of Code: [46.102] The Person in Charge (Triantafyllos Zafeiris) did not demonstrate adequate knowledge of the PA Food Code. PIC does not know the symptoms, 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. New Violation.
6
Violation of Code: [46.132] Food employee did not follow proper handwash procedures. Food employee did not wash hands between changing tasks. Food employee was observed collecting money with bare hands and going on straight to preparing and touching RTE food without washing hands or donning single use gloves. PIC was instructed to discontinue such practice immediately. Corrected On-Site.
6
Violation of Code: [46.132] *Food employee did not follow proper handwash procedures. Food employee did not wash hands between changing tasks. *facility lacks cold water. Water temperature is above 190 degrees Fahrenheit. New Violation.
6
Violation of Code: [46.131] Brownish water was coming out of the faucet when turned on. Looks like rust. PIC was instructed to take immediate corrective action. New Violation.
7
Violation of Code: [46.261] A food employee was observed touching ready to eat food with his bare hands. PIC was instructed to discontinue such practice immediately. New Violation.
8
Violation of Code: [46.825(a)] The handwash sink in the unit was blocked by a stainless stellar plate and not accesible at all times for employee use. PIC was instructed to take immediate corrective action. New Violation.
Person in Charge (Signature) Triantafyllos Zafeiris/Stelliano Gerohimos
Date: 11/09/2016
Inspector (Signature) I Salami (215) 685-7542
Date: 11/09/2016
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
10
Date
11/09/2016
No. of Repeat Risk Factor/Intervention Violations
0
Time In
09:40 AM
Number of Corrections
1
Time Out
12:45 PM
Food Facility Tsigos, Wanda / Hot Dog Cart / #V00807
Address
4 S 15TH ST 19102
Telephone (609) 332-0794
Establishment Type
Food Vendor: Mobile Food Vendor
District 1
Sub 3
Licensee
Corporate Officer Tsigos Wanda
Purpose of Inspection Inspection
Inspection Type Inspection
OBSERVATIONS AND CORRECTIVE ACTIONS
Item Number
Violations cited in this report must be corrected within the time frames below.
8
Violation of Code: [46.825(a)] Soap was not available at the handwash sink in the unit.
The handwash sink in the unit does not have single use towels, continuous towels, or air drying device.
PIC has been instructed to take immediate corrective action. New Violation.
14
Violation of Code: [46.731] Interior of cold hold units and sinks are very dirty with thick layers of what appears to be algae. PIC was instructed to take immediate corrective action. New Violation.
20
Violation of Code: [46.385(a)(2)] * food was held at between 44 and 64 degrees F rather than 41 degrees F or below as required. PIC was instructed to take immediate corrective action and all affected food items were discarded. See list below. New Violation.
45
Violation of Code: [46.671] *Section of hood filters is missing. *Drip pan absent on hood. * exhaust fan is barely moving air out as required. New Violation.
47
Violation of Code: [46.714] Clean all floors where required. Interior of unit is very dirty. New Violation.
54
Violation of Code: [46.581] *Hood observed without a drip pan as required. *gaps observed between vent filters. PIC has been instructed to take corrective action as this leads to air pollution. New Violation.
Remarks
Completed on Site:1
Summary Statements
* * * * * * CLOSURE * * * * * * * Due to conditions observed during the inspection by the Philadelphia Department of Public Health, 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.
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.
***City contractual interpretive service used. Greek interpreter ID # 254302
*To be reopened over the weekend please call the on-call supervisor at 215 - 686 - 4514
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) Triantafyllos Zafeiris/Stelliano Gerohimos
