Checkers #3341

Inspector notes: The following observation were noted: -Food employees donning single use gloves without prior hand wash in the food prep area. **Corrective action was taken, Health Sanitarian redirected each food employee who failed to wash their hands; to wash their hands at time of inspection with detailed explanation on why and when to wash their hands.

Inspector notes: Observed ready to eat food (i.e. sauteed onions, melted cheese, chili) was held between 100 - 116 degrees F rather than 135 degrees F or above as required. **Corrective action was taken, person in charge increased the heating level of steam table and discarded the ready-to-eat food at time of inspection.

Inspector notes: -Observed food items containing dairy (i.e. cheese) and eggs(i.e. mayonnaise) held between 49-58 degrees F, rather than 45 degrees F or below as required in the cold hold unit in the food prep area. **Corrective action was taken, food items were discarded at time of inspection.

Inspector notes: No time stamp sticker observed, person in charge stated, time in lieu of temperature being used but, documentation of time log does not present the time and temperature of the foods when place on the food prep line for use. { Time in lieu of temperature being used as a control for potentially hazardous foods, but foods observed being held for more than 4 hours.}

Inspector notes: Chemical spray were stored above and on the same surface with single service articles in the food prep area. **Corrective action was taken, person in charge relocated chemical spray at time of inspection.

Inspector notes: Observed cases and bags of whole unwashed vegetables (i.e. onions, tomatoes) stored inside the walk-in cooler. However, the designated food prep sink has a direct pipeline plumbing rather an indirect pipeline as required. **Health Sanitarian informed person in charge that a food prep sink with a indirect pipeline is required.

Inspector notes: Observed ice scooper current stored along external surface, in a manner that exposes to splash, dust or other contamination. **Corrective action was taken, person in charge relocated ice scooper to warewash sink to be clean and sanitize prior to storing.

Inspector notes: The following observation were noted: -Food employees observed donning single use gloves without a prior hand wash in the food prep area. -Food employee did not follow proper handwash procedures. Food employee did not wash hands between changing tasks. **Corrective action was taken, Health Sanitarian redirected each food employee who failed to wash their hands; to wash their hands at time of inspection with detailed explanation on why and when to wash their hands.

Inspector notes: Observed food employee used a single use cup without a handle as an ice scooper to scooper ice cubes for customer's beverage. New Violation.

Inspector notes: The following observations were noted: -Observed Food items containing dairy (i.e. cheese) and eggs(i.e. tartar sauce, mayonnaise) held between 49-54 degrees F, rather than 45 degrees F or below as required in the cold hold unit in the food prep area. **Corrective action was taken, food items were discarded at time of inspection.

Inspector notes: Observed time stickers with future time stamp of food items inaccurately presents the time of the foods was put on the food prep line for use. { Time in lieu of temperature being used as a control for potentially hazardous foods, but foods observed being held for more than 4 hours.} **Corrective action was taken, person in charge instructed food employee to discard the food that were inaccurately time stamped and replace with fresh food items with current time stamps as required.

Inspector notes: No Certified Food Safety Person present at start of inspection. {The food facility operator shall be the Certified Food Safety Person or shall designate a Certified Food Safety Person and ensure that a Certified Food Safety person is present at the food facility during all hours of operation.} **Corrective action was taken, the certified food safety person arrived while Health Sanitarian was conducting inspection.

Inspector notes: Observed cases and bags of whole unwashed vegetables (i.e. onions, tomatoes) stored inside the walk-in cooler; and food employee peeling and slicing whole onions in the food prep area. However, no food prep sink is installed. **Health Sanitarian informed person in charge that a food prep sink is required in order to cut/slice whole fruits/vegetables and instructed the person in charge to remove the current load of unwashed whole vegetables; and discontinue the purchase of whole vegetables to slice until a food prep sink with indirect drain is installed or an approved variance by the Philadelphia Dept. Health-Office of Food Protection.** [**Establishment is not approved to slice fruits/vegetables without a food prep sink or an approved variance by the Philadelphia Dept. of Health-Office of Food Protection. Only approved to use pre-washed/pre-sliced fruits/vegetables until food prep sink is install or variance is approved.** (Variance emailed to person in charge)] New Violation.

Inspector notes: The 3-compartment warewash sink is not being used it main purpose to wash, rinse and sanitize equipment, utensils, food containers {Sanitize compartment is being used to drying compartment food containers and utensils. }

Inspector notes: Warewash sinks observed with food residue in compartments and not being cleaned and sanitized prior to use. New Violation.

Inspector notes: Food employees observed donning single use gloves without a prior hand wash in the food prep area.

Inspector notes: -Observed idle ready-to- eat food items (i.e. ice cream toppings, ice) stored in food containers and ice bin, left uncovered in the food prep area. **Corrective action was taken, person in charged covered the ready-to-eat food at time of inspection

Inspector notes: The following observations were noted: -Idle sliced tomatoes stored in a food container on the prep table held at 58 degrees F, rather than 41 degrees F or below as required which are observed stored in the the walk-in cooler prep to prepping. **Corrective action was taken, person in charge discarded the sliced tomatoes at time of inspection.** -Food items containing eggs(i.e. tartar sauce, mayonnaise) held between 55-65 degrees F, rather than 45 degrees F or below as required in the cold hold unit in the food prep area.

Inspector notes: Observed time stickers with future time stamp of food items inaccurately presents the time of the foods was put on the food prep line for use. ** Time in lieu of temperature being used as a control for potentially hazardous foods, but foods observed being held for more than 4 hours.** New Violation.

Inspector notes: Observed drip tray under the ice cream machine nozzle not clean to sight. New Violation.

Inspector notes: The following observations were noted: -Condensation water dripping from ceiling surface of walk-in freezer onto sealed and unsealed boxes of packaged food. -Clutter accumulation of boxes with food items stored in walk-in freezer, some boxes were stored directly on floor surface, not stored at least 6 inches above the floor inside walk-in freezer. New Violation.

Inspector notes: Food employees observed donning single use gloves without a prior hand wash in the food prep area New Violation.

Inspector notes: The following observations were noted: -Paper towel dispenser empty at the handwash sink in the toilet room -No hot water available at handwash sink in the main food prep area. Hot water measured at 55.4 degrees F. ** Corrective action was taken, person in charge was able to correct the issue regarding the lack of hot water at the handwash sink, final water temperature measured 103 degrees F.

Inspector notes: The following observations were noted: -Idle food items stored in food containers left uncovered on the rear food prep table. -Receipt slips touching the ready-to-eat food(i.e. sliced lettuce) stored in the cold-hold unit in the food prep area. **Corrective action was taken, person in charge instructed food employee to disregard the food item at time of inspection.

Inspector notes: The following observations were noted: -Idle sliced tomatoes stored in a food container on the prep table held at 52.1 degrees F, rather than 45 degrees F or below as required which are observed stored in the the walk-in cooler prep to prepping. **Corrective action was taken, person in charge discarded the sliced tomatoes at time of inspection.** -Food items containing eggs(i.e. tartar sauce, mayonnaise) held between 55 - 62 degrees F, rather than 45 degrees F or below as required in the cold hold unit in the food prep area.

Inspector notes: Pre-packaged opened commercially processed ready to eat food stored in food containers, located in the walk-in cooler, and held more than 48 hours, was not marked with the date it was opened. New Violation.

Inspector notes: Time in lieu of temperature being used in the food facility to control ready to eat potentially hazardous foods without written procedures or documentation to verify disposition of food. New Violation.

Inspector notes: No Certified Food Safety Person present at start of inspection. {No person shall operate a food establishment that handles, prepares or serves non-prepackaged potentially hazardous food who does not have present and in the employ of the food establishment at all hours of operation at least one (1) person with a valid Food Establishment Personnel Food Safety Certificate issued by the Department.} **Corrective action was taken, the certified food safety person arrived while Health Sanitarian was conducting inspection.** New Violation.

Inspector notes: -The 3-compartment warewash sink is not being used it main purpose to wash, rinse and sanitize equipment, utensils, food containers {Sanitize compartment is being used to drying compartment food containers and utensils. }

Inspector notes: - Observed a non-NSF/ANSI microwave in the food prep area. New Violation.

Inspector notes: -No hot water available at handwash sink in the main food prep area. Hot water measured at 55.4 degrees F. ** Corrective action was taken, person in charge was able to correct the issue regarding the lack of hot water at the handwash sink, final water temperature measured 103 degrees F.