 |
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
|
|
Licensee
|
Corporate Officer
Tsigos Wanda |
|
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 |
|
|
| 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 |
OUT |
Hands clean & properly washed |
X |
|
| 7 |
OUT |
No bare hand contact with RTE foods or approved alternate method properly followed |
|
|
| 8 |
OUT |
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 |
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 |
|
|
| 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 |
OUT
|
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 |
IN
|
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+ |
IN
|
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 |
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
|
|
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.
|
|
|
|
|
| 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
|
|
|
|
|