 |
Food Facility Inspection Report |
|
|
Philadelphia Dept of Health/Office of Food Protection
7800 Ogontz Ave. Phila., PA 19150
www.phila.gov/departments/department-of-public-health
|
No. of Risk Factor/Intervention Violations |
5 |
Date |
07/18/2016 |
| No. of Repeat Risk Factor/Intervention Violations |
0 |
Time In |
09:35 AM |
| Number of Corrections |
0 |
Time Out |
11:00 AM |
|
Food Facility
Davis, Mary / Da Way Family Kitchen 2/ V08113 |
Address
219 E LEHIGH AVE 19140
|
Telephone
(787) 607-2639 |
Establishment Type
Food Vendor: Mobile Food Vendor
|
|
Licensee
|
Corporate Officer
Mary Davis |
|
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 |
|
|
| 7 |
IN |
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 |
OUT |
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 |
OUT |
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 |
IN
|
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 |
OUT
|
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 |
IN
|
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
7800 Ogontz Ave. Phila., PA 19150
www.phila.gov/departments/department-of-public-health
|
No. of Risk Factor/Intervention Violations |
5 |
Date |
07/18/2016 |
| No. of Repeat Risk Factor/Intervention Violations |
0 |
Time In |
09:35 AM |
| Number of Corrections |
0 |
Time Out |
11:00 AM |
|
Food Facility
Davis, Mary / Da Way Family Kitchen 2/ V08113 |
Address
219 E LEHIGH AVE 19140
|
Telephone
(787) 607-2639 |
Establishment Type
Food Vendor: Mobile Food Vendor
|
|
Licensee
|
Corporate Officer
Mary Davis |
|
Purpose of Inspection
Inspection |
Inspection Type
Inspection |
|
|
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
|
| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Hot dogs / Refrigerator |
66.0 ° F |
Cheese / Hot-Hold Unit |
161.0 ° F |
/ |
|
| / |
|
/ |
|
/ |
|
| / |
|
/ |
|
/ |
|
| / |
|
/ |
|
/ |
|
| / |
|
/ |
|
/ |
|
| / |
|
/ |
|
/ |
|
| / |
|
/ |
|
/ |
|
| / |
|
/ |
|
/ |
|
|
|
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.
|
|
1
|
Violation of Code: [46.102] Food safety certified person not present during inspection. New Violation.
|
|
6
|
Violation of Code: [46.132] Observed food worker donning gloves with out washing hands in between. New Violation.
|
|
8
|
Violation of Code: [46.825(a)] - 2 plastic containers and a bag with wiping cloths observed in handwash sink.
- Hot water not observed during inspection. New Violation.
|
|
14
|
Violation of Code: [46.712] Observed 1 tong in the food truck during this inspection observed with soiled with grease.
More utensils must be provided for all food operation throughout the day. New Violation.
|
|
20
|
Violation of Code: [46.385(a)(2)] Hot dogs observed in refrigerator cold holding at 66 degrees F.
* instructed food worker to drop remember to 41 degrees in 2 hours. New Violation.
|
|
37
|
Violation of Code: [46.321] Observed flour, sugar and seasonings stored on floor under counters. New Violation.
|
|
41
|
Violation of Code: [46.302] Observed flour sifter on cardboard floor lining under the grill. New Violation.
|
|
47
|
Violation of Code: [46.714] Observed an accumulation of grease on non Food contact surfaces of the deep fryer. New Violation.
|
|
48
|
Violation of Code: [46.805] Hot water and cold water not observed during inspection New Violation.
|
|
53
|
Violation of Code: [46.902] Cardboard lining observed on floor surfaces. New Violation.
|
|
53
|
Violation of Code: [46.981(a)(b)(c)(g)(n)] Food debris and black grim observed throughout floor surfaces. New Violation.
|
|
58
|
Violation of Code: [18.01] 18.01 - Alteration or construction began prior to plan submission and approval.
Observed pizza oven New Violation.
|
|
Remarks
|
Food safety certified person not present and hot water not observed during inspection. Report to health district 8 at 111 w hunting park Ave on july 19, 2016 between 8:00 am to 9:00 am for an opening reinspection. Hot water and food safety certified person must be present.
- Provide documentation, a schedule, from the commissary stating when this food truck uses the commissary.
Completed on Site:11
|
|
|
|
|
| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below.
|
Summary
Statements
|
Alteration or construction began prior to plan submission and approval. A completed Plan Review Application with proper plans, drawn to scale, showing all design features, 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 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.
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.
|
|
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
|
|
|
|
|