 |
Food Facility Inspection Report |
|
|
Philadelphia Dept of Health/Office of Food Protection
7801 Essington Ave. Phila., PA 19153
www.phila.gov/departments/department-of-public-health
|
No. of Risk Factor/Intervention Violations |
9 |
Date |
10/21/2024 |
| No. of Repeat Risk Factor/Intervention Violations |
0 |
Time In |
12:25 PM |
| Number of Corrections |
3 |
Time Out |
02:00 PM |
|
Food Facility
Chattime Hand Drawn Noodle & Japanese Cuisine |
Address
3608 CHESTNUT ST 19104
|
Telephone
(215) 382-5555 |
Establishment Type
Preparing and Serving: Eat-In
|
|
Licensee
Chattime Hand Drawn Noodle & Japanese Cuisine Inc |
Corporate Officer
Xing Y Zheng |
|
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 |
IN |
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 |
IN |
No bare hand contact with RTE foods or approved alternate method properly followed |
|
|
| 8 |
OUT |
Adequate handwashing facilities supplied & accessible |
X |
|
| Approved Source |
| 9 |
IN |
Food obtained from approved source |
|
|
| 10 |
IN |
Food received at proper temperature |
|
|
| 11 |
OUT |
Food in good condition, safe, & unadulterated |
|
|
| 12 |
OUT |
Required records available: shellstock tags, parasite destruction |
|
|
| Protection From Contamination |
| 13 |
OUT |
Food separated & protected |
X |
|
| 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 |
IN |
Proper cold holding temperature |
|
|
| 21 |
OUT |
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 |
OUT |
Toxic substances properly identified, stored & used |
|
|
| Conformance with Approved Procedure |
| 27 |
OUT |
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 |
OUT |
Thermometer provided & accurate |
|
|
| Food Identification |
| 35 |
OUT |
Food properly labeled; original container |
|
|
| Prevention of Food Contamination |
| 36 |
OUT |
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 |
OUT
|
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
|
| 46 |
OUT
|
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 |
OUT
|
Plumbing installed; proper backflow devices |
|
|
| 50 |
IN
|
Sewage & waste water properly disposed |
|
|
| 51 |
OUT
|
Toilet facilities: properly constructed, supplied, & cleaned |
|
|
| 52 |
OUT
|
Garbage & refuse properly disposed; facilities maintained |
|
|
| 53 |
OUT
|
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
7801 Essington Ave. Phila., PA 19153
www.phila.gov/departments/department-of-public-health
|
No. of Risk Factor/Intervention Violations |
9 |
Date |
10/21/2024 |
| No. of Repeat Risk Factor/Intervention Violations |
0 |
Time In |
12:25 PM |
| Number of Corrections |
3 |
Time Out |
02:00 PM |
|
Food Facility
Chattime Hand Drawn Noodle & Japanese Cuisine |
Address
3608 CHESTNUT ST 19104
|
Telephone
(215) 382-5555 |
Establishment Type
Preparing and Serving: Eat-In
|
|
Licensee
Chattime Hand Drawn Noodle & Japanese Cuisine Inc |
Corporate Officer
Xing Y Zheng |
|
Purpose of Inspection
Inspection |
Inspection Type
Inspection |
|
|
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
|
| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Beef / Cold Prep Refrigerator |
40.0 ° F |
Sushi rice / Pot |
133.0 ° F |
Eggs / Walk-In Cooler |
38.0 ° F |
| Fish / Walk-In Freezer |
-5.3 ° F |
Shrimp / Cold Prep Refrigerator |
36.0 ° F |
Rice / Pot |
144.0 ° F |
| Salmon / Under-Counter Refrigerator |
42.5 ° F |
Striped Bass / Under-Counter Refrigerator |
38.0 ° 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.
|
|
6
|
Violation of Code: [46.133] One of the handwashing sinks (service area) had the hot water turned off, and two other handwashing sinks were blocked with cardboard lining and kitchen utensils (service area and kitchen).
Person in charged turned on the hot water and removed the cardboard lining and kitchen utensils from the handwashing sinks. Corrected On-Site.
|
|
8
|
Violation of Code: [46.941(a)-(e)] Paper towel not available at the handwashing sink in the sushi preparation area.
*Person in charge provided paper towels during the inspection. Corrected On-Site.
|
|
11
|
Violation of Code: [46.364(a)(b)] Food facility Person in charge not able to provide the parasite destruction letter (for sushi fish) from the fish provider. New Violation.
|
|
12
|
Violation of Code: [46.364(c)] The person in charge did not provide the records for freezing temperature and time to which the fish were subjected for the required 90 calendar days. New Violation.
|
|
13
|
Violation of Code: [46.281] A bowl of raw beef was stored over containers of produce in the cold prep refrigerator in the kitchen.
The bowl was moved to the lowest shelf. Corrected On-Site.
|
|
14
|
Violation of Code: [46.712] Following equipment was observed not being cleaned frequently:
-Slicer has an accumulation of dried food residue on the inner food contact surfaces and is not being taken apart, washed, rinsed and sanitized at least every 4 hours. The person in charge had difficulty taking apart the slicer.
-Black residue, beige slime observed on the interior of the ice machine bin around the ice inlet cover.
-Brown residue in the ice chest in the service area.
-Salad spinner contained food debris on inner surfaces and residue on outer surfaces.
-Accumulated beige residue on the spout of the hot water dispenser in the tea prep area. New Violation.
|
|
21
|
Violation of Code: [46.385(b)] Potentially hazardous ready to eat food such as salmon, yellowfin tuna, striped bass, lettuce salad, mango, avocado and prepared salad observed inside Cool prep refrigerators and reach in refrigerator inside the sushi preparation area held for more that 48 hours was not date marked. New Violation.
|
|
|
|
|
| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below.
|
|
26
|
Violation of Code: [46.1026] Observed insecticides (can of Raid Spray) not labeled by the manufacturer for food facility usage, in the warewash area.
All pest control must be done by a licensed exterminator. Remove all pesticides not labeled for use in a food facility. New Violation.
|
|
27
|
Violation of Code: [46.401] The HAACP Plan for the sushi rice was not available for review. Staff are not following the HAACP Plan. pH meter, calibration solutions, distilled water, and pH log were not available for inspection. New Violation.
|
|
34
|
Violation of Code: [46.632] Temperature measuring devices for ensuring proper temperatures of food are not available or readily accessible. New Violation.
|
|
34
|
Violation of Code: [46.562] Temperature measuring devices for ensuring proper equipment temperatures are not calibrated and/or functioning properly in cold prep refrigerator in the sushi prep area. New Violation.
|
|
35
|
Violation of Code: [46.282] Bulk containers are not labeled with the name of the food items. New Violation.
|
|
36
|
Violation of Code: [46.981(k)(l)] Infestations of mice, roaches, and drain flies observed throughout the facility. New Violation.
|
|
37
|
Violation of Code: [46.321] Food (large containers of Fructose) are not stored at least 6 inches above the floor. New Violation.
|
|
41
|
Violation of Code: [46.302] Common bowls or food containers observed without handles in direct contact with bulk food ingredients. New Violation.
|
|
45
|
Violation of Code: [46.671] Equipment not in good repair.
-Damaged gaskets on a cold prep refrigerator in the sushi prep area.
-Defective door handle on the walk in cooler and freezer.
-Stripped faucets on sinks in the service area.
-Leaking pipes below hand sinks in the service and sushi areas. New Violation.
|
|
45
|
Violation of Code: [46.672] Cutting boards observed with deep scratches and scoring not allowing for effective cleaning and sanitizing. New Violation.
|
|
46
|
Violation of Code: [46.634] Expired chlorine sanitizer test strips observed. New Violation.
|
|
46
|
Violation of Code: [46.674(a)-(c)] Yellow residue observed on surfaces in the warewash machine. New Violation.
|
|
47
|
Violation of Code: [46.711(b)(c)] Observations:-Dead mouse and live roaches on glue traps in lower cabinets in the sushi prep area.
-Drain flies observed in the hand sink drain under cardboard in the bubble tea service area.
-Mouse droppings and debris on lower shelves in the bubble tea, sushi, warewash, and rear storage areas.
-Dead roaches on inner surfaces of in use refrigerator and deep freezer in the rear storage area.
-Food debris and residue on inner surfaces of refrigeration units throughout.
-Food debris on surfaces in the walk in units.
-Debris on surfaces in the rear coffee prep area.
-Food debris and residue on sink surfaces throughout.
-Heavy residue on equipment surfaces throughout.
-Debris on top of the warewash machine. New Violation.
|
|
49
|
Violation of Code: [46.822] The sink that the person in charge stated is used for food prep is directly drained to a grease trap rather than indirectly drained with a catch basin. New Violation.
|
|
51
|
Violation of Code: [46.882(b)] Trash receptacles in the ladies toilet stalls do not have a lid. There is a large covered trash can near the hand sinks. New Violation.
|
|
52
|
Violation of Code: [46.884] Dumpsters observed open and overflowing in the shared trash disposal area. New Violation.
|
|
53
|
Violation of Code: [46.981(a)(b)(c)(g)(n)] Observations:
-Accumulated mouse droppings, dust, and debris on floor perimeters under and around equipment throughout the facility.
-Residue on walls and ceiling in the warewash and kitchen areas. New Violation.
|
|
53
|
Violation of Code: [46.981(e)(m)] -Brooms and dust pans were seen resting on the floor between uses rather than being stored on a rack.
-The mop was observed stored in the bucket rather than hanging on a utility rack. New Violation.
|
|
53
|
Violation of Code: [46.921] Cracked paint on surfaces in the warewash area. New Violation.
|
|
54
|
Violation of Code: [46.943] Inadequate lighting in the rear storage area. New Violation.
|
|
|
|
|
| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below.
|
|
Remarks
|
Assess not provided to the water meter and water heater for inspection. Provide at the opening inspection.
|
Summary
Statements
|
This inspection has revealed that the establishment is not in satisfactory compliance. Corrective action is required to eliminate these violations. Compliance status will be assessed upon reinspection.
Due to imminent health hazards observed during this inspection, the establishment has been issued a Cease Operations Order and must discontinue food operations immediately. The establishment cannot operate for a minimum of 48 hours. The establishment cannot operate until the required fee is paid and the establishment is approved by the Department to resume operations. Please contact the Sanitarian at the phone number listed below for a re-inspection once the violations have been corrected and the fee has been paid.
|
|
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
|
|
|
|
|