Philly Connection

Observed sliced tomatoes at 50F in prep top cooler on top of the steam wells, not in ice. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below CA: EHS advised PIC to service equipment and discard food

Observed slicer with built up residue. Food-contact equipment, surfaces and utensils shall be clean to sight and touch. C/A: EHS advised PIC to ensure areas are cleaned frequently to prevent build up.

Facility did not have the correct test strips (quat strips) for the 3 comp sink. (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. C/A: EHS advised PIC to obtain the quat test strips for the 3 comp sink.

Observed accumulation around prep-top- cool and doors of prep top cooler. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. C/A: EHS advised PIC to ensure exterior or coolers are cleaned frequently to prevent accumulation.

Observed walls and floors with heavy food build-up and debris. All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Observed floor of women’s restroom dirt. CA: PIC must clean facility walls, floor and ceilings regularly and keep in good repair.

Observed prep top cooler, with build up around corners of inside and around containers. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Ensure areas are cleaned frequently to prevent build up. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Ensure prep top and RIC are cleaned daily.

Observed accumulation around prep-top- cool and doors of prep top cooler. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. C/A: Ensure exterior or coolers are cleaned frequently to prevent accumulation.

Observed walls and floors with heavy food build-up and debris. All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Observed floor of women’s restroom dirt. CA: PIC must clean facility walls, floor and ceilings regularly and keep in good repair.

Observed Sersafe food handler certificate posted not Certified food safety manger certification. C/A: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Obtain correct CFSM certificate.

Observed multiple food containers stored without covers in RIC and WIF. C/A: Storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Place cover on ALL food items stored in Reach in cooler and Walk in freezer.

Observed multiple dirty utensils (tongs, knives) stored as clean in main kitchen.C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Ensure ALL utensils are properly washed and no food debris is on utensils when storing as clean.

Observed prep top cooler, with build up around corners of inside and around containers. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Ensure areas are cleaned frequently to prevent build up.

Observed multiple precooked items in Walk in freezer, with no date markings. C/A: Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf

3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf

4. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include:

(i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine;

(ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded;

(iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or

(iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request. Ensure all pre-cooked items stored longer than 24 hours have proper date markings.

Observed toxic item on premise that is not required for the operation of establishment./observed personal medicine/mouthwash in kitchen area. C/A: First-aid supplies that are in a food service establishment for the employee’s use shall be:

1. Labeled with the manufacturer’s label; Pf and

2. Stored in a kit or a container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles. COS: PIC removed any personal items.

Observed walls and floors with heavy food build-up and debris. All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Observed floor of women’s restroom dirt. CA: PIC must clean facility walls, floor and ceilings regularly and keep in good repair.

Observed in use tong store in near grill in bin with heavy build up. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: PIC removed tongs .

Observed cutting board with prep top unit heavy in brown residue. C/A: Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced. Replace any worn cutting boards and ensure only FSE used cutting boards are stored in FSE.

Observed accumulation around drink machine, and build up around cabinets underneath drink machine. Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Ensure area around drink machine is cleaned frequently.

Observed accumulation around prep-top- cool and doors of prep top cooler. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. C/A: Ensure exterior or coolers are cleaned frequently to prevent accumulation.

PIC could not provide employee health agreements. Explaining how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. C/A: Have all employees working in kitchen sign agreements and keep on-site. Provided copy through email.

No vomit and diarrheal procedures provided. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. C/A Copy will be sent to PIC.

Observed roach in dining area in front of counter and small roach on counter. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;
2. Routinely inspecting the premises for evidence of pests;
3. Using methods, if pests are found, such as trapping devices or other means of pest control.
4. Eliminating harborage conditions.

C/A: Have pest service treat facility regularly.

Observed cutting board with prep top unit heavy in brown residue Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced CA: Advised PIC to replace cutting board

Observed accumulation around prep-top- cool and doors of prep top cooler. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. C/A: Ensure exterior or coolers are cleaned frequently to prevent accumulation.

Observed walls and floors with heavy food build-up and debris. All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. CA: PIC must clean facility walls, floor and ceilings regularly and keep in good repair.