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Food Facility Inspection Report |
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Philadelphia Dept of Health/Office of Food Protection
1900 N. 20th St. Phila., PA 19121
www.phila.gov/departments/department-of-public-health
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No. of Risk Factor/Intervention Violations |
7 |
Date |
05/20/2025 |
| No. of Repeat Risk Factor/Intervention Violations |
0 |
Time In |
12:40 PM |
| Number of Corrections |
4 |
Time Out |
03:00 PM |
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Food Facility
Banh Mi Spot |
Address
1425 FRANKFORD AVE 19125
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Telephone
(215) 376-5000 |
Establishment Type
Preparing and Serving: Eat-In
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Licensee
VN Cafe LLC |
Corporate Officer
Koa Nguyen |
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Purpose of Inspection
Inspection |
Inspection Type
Inspection |
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FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
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IN=in compliance
OUT=not in compliance
N/O=not observed
N/A=not applicable
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COS=corrected on-site during inspection
R=repeat violation
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| Compliance Status |
COS |
R |
| Demonstration of Knowledge |
| 1 |
IN |
Certification by accredited program, compliance with Code, or correct responses |
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| Employee Health |
| 2 |
IN |
Management awareness; policy present |
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| 3 |
IN |
Proper use of reporting; restriction & exclusion |
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| Good Hygienic Practices |
| 4 |
OUT |
Proper eating, tasting, drinking, or tobacco use |
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| 5 |
IN |
No discharge from eyes, nose, and mouth |
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| Preventing Contamination by Hazards |
| 6 |
OUT |
Hands clean & properly washed |
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| 7 |
IN |
No bare hand contact with RTE foods or approved alternate method properly followed |
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| 8 |
OUT |
Adequate handwashing facilities supplied & accessible |
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| Approved Source |
| 9 |
IN |
Food obtained from approved source |
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| 10 |
IN |
Food received at proper temperature |
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| 11 |
IN |
Food in good condition, safe, & unadulterated |
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| 12 |
IN |
Required records available: shellstock tags, parasite destruction |
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| Protection From Contamination |
| 13 |
IN |
Food separated & protected |
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| 14 |
OUT |
Food-contact surfaces: cleaned & sanitized |
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| 15 |
IN |
Proper disposition of returned, previously served, reconditioned, & unsafe food |
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| Compliance Status |
COS |
R |
| Potentially Hazardous Food Time/Temperature |
| 16 |
IN |
Proper cooking time & temperature |
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| 17 |
IN |
Proper reheating procedures for hot holding |
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| 18 |
IN |
Proper cooling time & temperature |
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| 19 |
IN |
Proper hot holding temperature |
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| 20 |
IN |
Proper cold holding temperature |
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| 21 |
OUT |
Proper date marking & disposition |
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| 22 |
IN |
Time as a public health control; procedures & record |
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| Consumer Advisory |
| 23 |
IN |
Consumer advisory provided for raw or undercooked foods |
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| Highly Susceptible Population |
| 24 |
IN |
Pasteurized foods used; prohibited foods not offered |
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| Chemical |
| 25 |
IN |
Food additives: approved & properly used |
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| 26 |
OUT |
Toxic substances properly identified, stored & used |
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| Conformance with Approved Procedure |
| 27 |
IN |
Compliance with variance, specialized process, & HACCP plan |
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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.
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| GOOD RETAIL PRACTICES |
Good Retail Practices are preventative measures to control the addition of pathogens,
chemicals, and physical objects into foods.
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| Compliance Status |
COS |
R |
| Safe Food and Water |
| 28 |
IN |
Pasteurized eggs used where required |
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| 29 |
IN |
Water & ice from approved source |
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| 30 |
IN |
Variance obtained for specialized processing methods |
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| Food Temperature Control |
| 31 |
IN |
Proper cooling methods used; adequate equipment for temperature control |
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| 32 |
IN |
Plant food properly cooked for hot holding |
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| 33 |
IN |
Approved thawing methods used |
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| 34 |
OUT |
Thermometer provided & accurate |
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| Food Identification |
| 35 |
OUT |
Food properly labeled; original container |
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| Prevention of Food Contamination |
| 36 |
OUT |
Insects, rodents & animals not present; no unauthorized persons |
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| 37 |
IN |
Contamination prevented during food preparation, storage & display |
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| 38 |
OUT |
Personal cleanliness |
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| 39 |
OUT |
Wiping cloths: properly used & stored |
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| 40 |
IN |
Washing fruit & vegetables |
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| Proper Use of Utensils |
| 41 |
OUT |
In-use utensils: properly stored |
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| Compliance Status |
COS |
R |
| Proper Use of Utensils |
| 42 |
OUT
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Utensils, equipment & linens: properly stored, dried & handled |
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| 43 |
OUT
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Single-use & single-service articles: properly stored & used |
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| 44 |
OUT
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Gloves used properly |
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| Utensils, Equipment and Vending |
| 45 |
OUT
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Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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| 46 |
IN
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Warewashing facilities: installed, maintained, & used; test strips |
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| 47 |
OUT
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Non-food contact surfaces clean |
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| Physical Facilities |
| 48 |
IN
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Hot & cold water available; adequate pressure |
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| 49 |
IN
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Plumbing installed; proper backflow devices |
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| 50 |
IN
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Sewage & waste water properly disposed |
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| 51 |
IN
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Toilet facilities: properly constructed, supplied, & cleaned |
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| 52 |
OUT
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Garbage & refuse properly disposed; facilities maintained |
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| 53 |
OUT
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Physical facilities installed, maintained, & clean |
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| 54 |
IN
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Adequate ventilation & lighting; designated areas used |
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| Philadelphia Ordinances |
| 56 |
IN
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Person in Control of premises has not posted "No Smoking" signs. |
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| 56+ |
IN
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Philadelphia Ordinances |
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| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below.
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4
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Violation of Code: [46.151(a)] Food employee observed eating food in the prep area when inspector arrived. New Violation.
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6
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Violation of Code: [46.132] Food employees were not properly washing hands as there was no soap available at the time of inspection. New Violation.
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8
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Violation of Code: [46.941(a)-(e)] Soap was not available at the handwash sink in the prep area. New Violation.
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8
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Violation of Code: [46.825(a)] Old food residue was observed in the handwash sink in the prep area. A handwashing facility may not be used for purposes other than handwashing. New Violation.
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14
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Violation of Code: [46.711(a)] Food prep surfaces and utensils were observed with mouse droppings. New Violation.
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21
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Violation of Code: [46.385(b)] Multiple potentially hazardous ready to eat food items, prepared in the food facility and held for more than 48 hours, located in the walk-in, were not date marked. New Violation.
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26
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Violation of Code: [46.1026] Observed rodent bait on the floor to the left of the wok area/ grills. Rodent bait station needed: Rodent bait shall be contained in a covered, tamper-resistant bait station. New Violation.
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34
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Violation of Code: [46.59] Temperature measuring devices for ensuring proper temperatures of equipment are not available or readily accessible in under counter reach-in refrigeration equipment. New Violation.
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35
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Violation of Code: [46.282] Working bulk food ingredient storage containers are not labeled with the common name of the food in the prep area. New Violation.
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36
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Violation of Code: [46.981(k)(l)] Visible physical evidence of rodent activity observed:
-mouse droppings observed on prep counter surfaces in the prep area.
-mouse droppings observed along lower shelving where utensils are stored.
-mouse droppings observed on containers of oil on the floor in prep area
-mouse droppings observed on previously cleaned/ sanitized equipment in the basement storage area (sheet pans, bowls, containers)
-mouse droppings observed along floor perimeters throughout the facility
-mouse droppings observed on all steps leading into basement
-mouse droppings observed on cutting board in the prep area
-dead mouse on the floor in the basement storage area New Violation.
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36
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Violation of Code: [46.922(e)(f)] Front door was propped open at the start of the inspection, as well as the service window. These outer openings in the food facility do not protect against the entry of insects, rodents, and other animals. New Violation.
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| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below.
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38
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Violation of Code: [46.152] Food employee with long hair in the prep area- observed not wearing hair restraints, such as nets, hats. New Violation.
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39
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Violation of Code: [46.772] Moist wiping cloths observed lying on food prep counters and not stored in sanitizing solution. New Violation.
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41
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Violation of Code: [46.302] Knives and / or cleavers stored between table edges which are not easily cleaned and sanitized. New Violation.
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41
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Violation of Code: [46.302] Common bowls or food containers observed without handles in direct contact with bulk food ingredients in the basement storage area New Violation.
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41
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Violation of Code: [46.302] Food dispensing utensil in the cooler of ice observed in direct contact with the ice and not having handle stored above the top of the ice. New Violation.
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41
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Violation of Code: [46.302] Utensils being stored in murky, room temperature water in the prep area. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a container of water if the water is maintained at a temperature of at least 135°F. New Violation.
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42
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Violation of Code: [46.775] Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed and dispensed so that contamination of food- and lip-contact surfaces is prevented. New Violation.
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43
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Violation of Code: [46.775] Knives, forks and spoons that are not prewrapped shall be presented so that only the handles are touched by employees. New Violation.
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44
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Violation of Code: [46.305] Single use gloves being used for multiple tasks without being changed, or not being discarded when damaged or soiled. New Violation.
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45
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Violation of Code: [46.522] cardboard boxes observed lining the floor in the kitchen prep/wok area. Surfaces that are exposed to splash, spillage or other food soiling or that require frequent cleaning, shall be constructed of a corrosion-resistant, nonabsorbent and smooth material. New Violation.
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45
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Violation of Code: [46.672] Cutting boards observed with deep scratches and scoring not allowing for effective cleaning and sanitizing. New Violation.
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45
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Violation of Code: [46.671] Equipment:
-broken handsoap dispenser observed at handwash sink in kitchen
-non-NSF/ ANSI approved cooler being used for storing consumable ice New Violation.
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47
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Violation of Code: [46.714] Observed dusty wall vent directly above the to-go container storage shelving New Violation.
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47
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Violation of Code: [46.714] Non-food contact surfaces:
-mouse droppings observed on lower shelving in the prep area New Violation.
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52
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Violation of Code: [46.885] Refuse, recyclables and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents- rodent droppings observed in the rear trash area on unused food equipment. New Violation.
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53
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Violation of Code: [46.981(a)(b)(c)(g)(n)] General cleaning needed:
-food residue on flooring in the kitchen prep/ wok area
-food residue on flooring in the warewashing/ basement prep area
-mouse droppings observed along floor perimeters throughout the facility: prep area floor perimeters, basement steps, basement floor perimeters, dead mouse on the floor in the basement storage area New Violation.
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Remarks
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Completed on Site:16
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Summary
Statements
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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.
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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
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