Inspection Report

Bar Symon (Terminal D)
8500 Essington Ave SPC D-11 Second Floor
PHILADELPHIA, PA 19153
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Bar Symon (Terminal D)
8500 Essington Ave SPC D-11 Second Floor
PHILADELPHIA, PA 19153
Inspection Date: 12/11/2024

39 Moist wiping cloths observed lying on kitchen grill and not stored in sanitizing solution.
42 Clean Plates and utensils shall be stored covered or inverted, and in a self-draining position that allows air drying.
45 Cutting boards observed with deep scratches and scoring not allowing for effective cleaning and sanitizing.
45 Observed microwave not NSF approved
47 Observed accumulation of dust and grease on cooking equipment. *The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
53 Food debris on floor perimeters, under equipment in the kitchen area, ware washing and storage area. *The physical facilities of a food facility shall be cleaned as often as necessary to keep them clean.
53 Observed broom and dust pan on floor at food prep area. *Maintenance tools such as brooms, dust pan, mops, vacuum cleaners and similar items) shall be stored so that they do not contaminate food, equipment, and utensils.
Bar Symon (Terminal D)
8500 Essington Ave SPC D-11 Second Floor
PHILADELPHIA, PA 19153
Inspection Date: 09/28/2023

8 -Some hand sinks were lacking a trash cans nearby. For example, service, kitchen and bar hand sinks. Trash cans were placed closer to these sinks.
14 -The bar ice machine was observed with pink slime and grey and tan residue on the inner surfaces near the water and ice inlet areas. The inspector requested that the ice machine be turned off and emptied to be washed, rinsed, sanitized and air dried before further use.
20 Cheese held at 54 degrees F, rather than 45 degrees F or below as required in the cold prep refrigerator in the cooking area. The cheese was stacked higher than the container edge. The top layer was discarded. The lower layer was probed below 45 degrees F.
36 Visible physical evidence of rodent activity (mouse droppings) observed in the bar area.
38 Food employees observed not wearing or wearing ineffective hair restraints, such as nets, hats, or beard restraints.
42 Unwrapped and unprotected single use stirrers stored in the customer area at the bar.
45 Equipment does not meet minimum design standards. -The refrigerated drawer unit in the cooking area is not keeping foods at 41 degrees F or lower. None of the refrigerted drawer units were in use at the time of the inspection. -One of two bar glassware washing machines was not being used and is scheduled for service. -The produce grinder is spraying water at the backflow device. The person in charge stated that it is scheduled for repair.
47 Observations: -Mouse droppings observed on shelves in the bar cabinets. -Coffee debris and residue on sink surface in the front service area.
53 Observations: -Debris on floor perimeters under equipment in the bar area. -Unused equipment in the front coffee prep, kitchen, bar and service areas. For example, glassware washer, ice holder and refrigerated drawers.
Bar Symon (Terminal D)
8500 Essington Ave SPC D-11 Second Floor
PHILADELPHIA, PA 19153
Inspection Date: 08/29/2023

8 -There were no paper towels or dispensers at one of two bar hand sinks. Paper towels were placed at this hand sink. -The warewash area hand sink was lacking a trash can nearby. A small can was placed under this sink.
14 -One bar glassware washing machines was observed not dispensing chlorine sanitizer. -The other bar glassware washing machine was not in use due to poor repair. Discontinue the use of all dishwashing machines until they are serviced and working properly. Sanitizer at the proper concentration should be detected in the final rinse. Dishes must be washed, rinsed, sanitized and air dried in the 3 basin sink.
14 -The kitchen ice machine was observed with beige slime on the cover to the ice inlet area. The kitchen ice machine was turned off and emptied to be washed, rinsed, sanitized and air dried before further use. -The bar guns contained brown and beige residue on beverage contact surfaces. Employees began taking apart, cleaning, sanitizing and air drying these items before further use.
38 Food employees observed not wearing or wearing ineffective hair restraints, such as nets, hats, or beard restraints.
45 Equipment does not meet minimum design standards. -The refrigerated drawer unit in the cooking area is not keeping foods at 41 degrees F or lower. None of the refrigerted drawer units were in use at the time of the inspection. -One of two bar glassware washing machines was not dispensing chlorine sanitizer. The other glassware washing machine was not being used and scheduled for service. -Oil is collecting in a light fixture under the exhaust hood in the cooking area.
46 Brown residue observed on inner surfaces in a bar dishwasher.
47 Observations: -Coffee debris and residue on counters in the front service area and the dining area beverage area.
53 Observations: -Food debris on floor perimeters under equipment in the bar area. -Accumulated oil residue on floor perimeters under the fryers. -Unused equipment in the front coffee prep, kitchen, bar and service areas. For example, cold prep refrigeator, refrigerated drawers, and box refrigerator.
54 -The larger refrigerator is lacking a light in the kitchen.
54 The ambiant air in the kitchen area was scanned at 81.5 degrees F.
Bar Symon (Terminal D)
8500 Essington Ave SPC D-11 Second Floor
PHILADELPHIA, PA 19153
Inspection Date: 06/14/2023

1 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. The person in charge has a class certificate but no Philadelphia Health Department issued Food Manager Food Safety Certificate. The application will be emailed with this report.
4 Food employee drinking bottle observed stored on the prep surface of the cold prep refrigerator. The bottle was moved away from the prep area.
8 Both handwash sinks in the bar area were blocked by colanders with food debris and not accesible at all times for employee use. The colanders were removed.
8 -There was no paper towels at one of the hand wash sinks in the bar area. -There were no soap or paper towels at the coffee prep area hand sink in the front of the restaurant. -There were no trash cans at the hand wash sinks in the warewash area and the dining service area. The required items were provided during the inspection.
8 The front hand sink near the coffee prep area does not have hot water at 100 degrees F readily available.
14 -The warewash machine in the kitchen was observed lacking dishwashing detergent. Tthe temperature gauge for the washing cycle was not working. The temperature gauge for the rinsing cycle did not reach 180 degrees F. It reached 145 degrees F maximum during the inspection. No sanitizer was observed in the final rinse solution. -The two bar glassware washing machines were observed not dispensing chlorine sanitizer. -One bar glassware washing machine was not dispensing water. Discontinue the use of all dishwashing machines until they are serviced and working properly. Sanitizer at the proper concentration should be detected in the final rinse. Dishes must be washed, rinsed, sanitized and air dried in the 3 basin sink.
14 -Slicer has an accumulation of dried food residue on the food contact surfaces and is not being taken apart, washed, rinsed and sanitized at least every 4 hours. -The can opener had an accumulation of dried food residue on the food contact surfaces. The parts that could be removed were taken to the 3 basin sink to be cleaned and the parts that can not be moved must be washed, rinsed and sanitized in place. -The kitchen and bar ice machines were observed with pink and beige slime and black residue on ice and water contact surfaces. The kitchen ice machine was turned off and emptied to be washed, rinsed, sanitized and air dried before further use. The bar ice machine also should be emptied and cleaned. -The bar guns contained brown residue on beverage contact surfaces. Employees began taking apart, cleaning, sanitizing and air drying these items before further use.
20 Hamburger, chicken and deli meats in the cooking area refrigerated drawers were held at temperatures greater than 41 degrees F or below as required. The ambiant air in this area was scanned at 50 degrees F. The chicken and hamburgers were moved to another refrigeration unit since a time/temperature log was observed for these items. The deli meat was discarded since there was no time/temperature log for these items. Do not use this refrigeration unit until it can maintain foods at 41 degrees F or lower.
36 Visible physical evidence of rodent (mouse droppings) activity observed in the bar and storage cage areas.
38 Food employees observed not wearing or wearing ineffective hair restraints, such as nets, hats, or beard restraints.
45 Cutting boards observed with deep scratches and scoring not allowing for effective cleaning and sanitizing.
45 Equipment does not meet minimum design standards. -The refrigerated drawer unit in the cooking area is not keeping foods at 41 degrees F or lower. -The kitchen warewash machine was not observed reaching 160 degrees F for washing and 180 degrees F for rinsing. The sanitizer concentration was 0 in the final rinse. The washing temperature gauge did not work. -Both bar glassware washing machines were not dispensing chlorine sanitizer. One glassware washing machine was not dispensing water. -Cold prep refrigerators in the cooking area are draining inside. -Water is leaking onto the floor from a cold prep refrigerator in the cooking area.
46 Sanitizer test strips provided did not detect the sanitizer in the 3 basin sink.
46 Accumulated black and beige buildup observed on inner surfaces in the kitchen and two bar dishwashers.
47 Observations: -Mouse droppings, dust and debris on the counter in the bar area. -Coffee debris and residue on counter in the front service area.
49 Observations: -Water is leaking onto the floor in the bar area. A pipe is not positioned over the indirect drain properly. -The 3 basin sink is leaking at the pipe below the sanitizer basin. A bucket is used to catch the water when this basin is drained.
53 Observations: -Dirt, debris and residue on floor perimeters next to, under and behind equipment throughout. -Residue on the wall in the warewash area. -Static dust on surfaces and utility lines and pipes in the cooking and warewash areas. -Mouse droppings and debris on floor perimeters under shelves in the storage cage area. -Unused equipment in the front coffee prep, kitchen, bar and service areas. For example, cold prep refrigerator, refrigerated drawers, and box refrigerator.
53 Brooms and dust pans observed stored on the floor rather than hanging on a utility rack.
54 -One light is burned out and damaged in the kitchen exhaust hood. -The larger refrigerator is lacking a light in the kitchen.
56 Person in Control of premises has not posted "No Smoking" signs.
Bar Symon (Terminal E)
8500 Essington Ave SPC D-11 Second Floor
PHILADELPHIA, PA 19153
Inspection Date:  

 
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