Inspection Report

Checkers #3341
3588 Aramingo Ave 3500 Aramingo Ave
PHILADELPHIA, PA 19134
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Checkers #3341
3588 Aramingo Ave 3500 Aramingo Ave
PHILADELPHIA, PA 19134
Inspection Date: 11/19/2024

1 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.**
6 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.**
13 Observed food employee used a single use cup without a handle as an ice scooper to scooper ice cubes for customer's beverage.
20 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.**
22 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.**
40 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)]
42 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. }
46 Warewash sinks observed with food residue in compartments and not being cleaned and sanitized prior to use.
65 Observed food employees discarding grindable food in trash rather than disposing of it using the garbage grinder installed at the handwash sink in the warewash area. **Health Sanitarian instructed food employee to use the garbage grinder to discard grindable food.**
Checkers #3341
3588 Aramingo Ave 3500 Aramingo Ave
PHILADELPHIA, PA 19134
Inspection Date: 05/22/2024

6 Food employees observed donning single use gloves without a prior hand wash in the food prep area.
13 -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**
20 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.
22 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.**
47 Observed drip tray under the ice cream machine nozzle not clean to sight.
Checkers #3341
3588 Aramingo Ave 3500 Aramingo Ave
PHILADELPHIA, PA 19134
Inspection Date: 04/11/2024

37 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.
Checkers #3341
3588 Aramingo Ave 3500 Aramingo Ave
PHILADELPHIA, PA 19134
Inspection Date: 04/10/2024

1 No Certified Food Safety Person present at start of inspection. **Corrective action was taken, the certified food safety person arrived while Health Sanitarian was conducting 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.
1 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.**
6 Food Employee observed not able to follow proper handwashing procedure. Soap and/or warm water not used; due to lack of hot water at handwash sink in the main food prep area. Hot water temperature measured at 55.4 degrees F rather than the required minimum temperature of 100 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.**
6 Food employees observed donning single use gloves without a prior hand wash in the food prep area
8 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.**
13 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.**
20 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.
21 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.
22 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.
42 -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. }
45 Observed cardboard used as shelf liners for bottom shelves of food prep equipment.
45 - Observed a non-NSF/ANSI microwave in the food prep area.
48 -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.**
65 Observed food employees discarding grindable food in trash rather than disposing of it using the garbage grinder installed at the handwash sink in the warewash area. **Health Sanitarian instructed food employee to use the garbage grinder to discard grindable food.**
Checkers #3341
3588 Aramingo Ave 3500 Aramingo Ave
PHILADELPHIA, PA 19134
Inspection Date: 01/30/2024

14 The following observations were noted: -Foreign black particle in ice stored in ice bin used in consumers beverages in the food prep area. -Residue on external surface of ice bin in the food prep area. **Corrective action was taken, person in charge instructed food employees to discard ice, then clean and sanitize both ice bins at time of inspection.**
36 The following observations were noted: -An insect control device located on the wall above the food prep station in food prep area with potential to contaminate food, equipment, and / or utensils. **Corrective action was taken, person in charge dismantled and removed the insect control device located above the prep table at the food prep station at time of inspection.**
40 Observed 2 cases of whole tomatoes and 2 bags of whole unpeeled onions in the walk-in cooler. **No food prep sink observed installed.** **Health Sanitarian informed person in charge that whole fruits and vegetable are not permitted to be used or sliced on site; due to the lack of a food prep sink.** **Food establishment is approve to only use pre-washed, pre-sliced fruits and vegetables until a food variance is approve or a food prep sink with an indirect pipeline is installed at said food establishment. **
45 The following observations were noted: - A non-NSF/ANSI microwave in the food prep area. - Soap dispenser need minor repair, slight damage to dispenser push button.
53 Observed unsealed gaps along perimeter of wirelines above the ice machine bin the food prep area.
61 Food establishment licensee and operation changes require submission of a Plan Review Application; due to change of ownership. The Plan Review Guidelines, which includes this application, can be obtained from the website: http://www.phila.gov/health/pdfs/Plan_Review_for_Stationary_Food_Businesses.pdf Contact the Plan Review Section, Office of Food Protection, for questions or appointments at 215-685-7495. Completed plan review submissions and fees may be mailed to: Plan Review Section, Office of Food Protection, 321 University Avenue, 2nd Floor, Philadelphia, PA, 19104.
Checker's
3588 Aramingo Ave 3500 Aramingo Ave
PHILADELPHIA, PA 19134
Inspection Date: 01/29/2024

1 The Person in Charge did not demonstrate adequate knowledge of the Philadelphia Food Code. **Health Sanitarian provided information of the Philadelphia Food Code to the certified food safety person at time of inspection.**
8 No hot water available at handwash sink located in the main food prep area between a beverage dispensing machine and the prepackage food storage rack. Hot water temperature measured at 73 degrees F instead of the required minimum of 100 degree F.
13 The following observations were noted: -Idle food items stored in food containers left uncovered in the food prep area. -External surface of mini food container stored on top and directly touching ready-to-eat food in cold holding unit in the food prep area. **Corrective action was taken, food employees covered food items and discarded the ready-to-eat food at time of inspection.**
14 The following observations were noted: -The quarternary ammonia concentration in the sanitizing solution of the 3-bay warewash sink was 0 ppm, rather than 200 -300 ppm as stated on the manufacturer's use directions. -No chemical sanitizer stored in sanitize bucket with wiping cloth but, is being used to wipe food-contact surfaces in the food prep area.
14 The following observations were noted: -No drain stoppers in the rinse and sanitize compartments of the 3-compartment warewash sink in the warewash area. -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. The sanitizer dispensing tube for is located in the rinse compartment of the warewash sink}. -The warewash dispensing tube submerged in the dishwashing solution.
20 Food items containing eggs(i.e. tartar sauce, mayonnaise) held at 55 degrees F, rather than 45 degrees F or below as required. **
36 The following observations were noted: -An insect control device located on the wall above the food prep station in food prep area with potential to contaminate food, equipment, and / or utensils. -Two unapproved sticky fly traps with died flies hung from the ceiling in the rear storage area where the prepackage bread is stored
37 The following observations were noted: -Two unapproved sticky fly traps with died flies hung from the ceiling in the rear storage area where the prepackage bread is stored. -Employee jacket stored on prepackage bread in the rear storage area. **Corrective action was taken, person in charge instructed food employee to relocate the jacket to employee's storage section.**
42 Observed food containers being stored wet inside the sanitize compartment of warewash sink, and not in a manner to allow air drying... wet nesting in the warewash area. (a) Air-drying or adequate draining required. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining as specified in 21 CFR 178.1010(a) (relating to sanitizing solutions) before contact with food.
45 Observed a non-NSF/ANSI microwave in the food prep area.
45 Cardboards observed as shelf liners containing syrup and on hot-holding equipment near the deep fryer in the food prep area.
47 The following observations were noted: -Beverage residue on beverage dispensing machines and milkshake/ice cream dispensing machine. -Tomato sauce dispensing nozzle not clean to sight. -Residue on external surface and food debris on bottom of internal reach-in freezer.
48 No hot water available at handwash sink located in the main food prep area between a beverage dispensing machine and the prepackage food storage rack. Hot water temperature measured at 73 degrees F instead of the required minimum of 100 degree F. *Employees have access to another hand sink within 25 feet.
48 No hot water available at handwash sink located in the main food prep area between a beverage dispensing machine and the prepackage food storage rack. Hot water temperature measured at 73 degrees F instead of the required minimum of 100 degree F. *Employees have access to another hand sink within 25 feet.
49 Observed leak at faucet head of warewash sink and at faucet knob at handwash sink.
53 Observed excessive wet floor surface on floor surface between warwash sink and handwash sink in the warewash area.
61 Food establishment licensee and operation changes require submission of a Plan Review Application; due to change of ownership. The Plan Review Guidelines, which includes this application, can be obtained from the website: http://www.phila.gov/health/pdfs/Plan_Review_for_Stationary_Food_Businesses.pdf Contact the Plan Review Section, Office of Food Protection, for questions or appointments at 215-685-7495. Completed plan review submissions and fees may be mailed to: Plan Review Section, Office of Food Protection, 321 University Avenue, 2nd Floor, Philadelphia, PA, 19104.
Checker's
3588 Aramingo Ave 3500 Aramingo Ave
PHILADELPHIA, PA 19134
Inspection Date: 07/08/2022

1 Food Safety Certified Person does not have a City of Philadelphia Food Safety Certificate issued by the Health Department. An application was emailed. 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.
45 Domestic microwave oven observed in the food prep area.
45 Cardboard observed lining bottom shelf containing syrup in the food prep area.
47 Residue observed on beverage and ice cream dispensing units.
48 No hot water was available at the hand sink in the food prep area. *Employees have access to another hand sink within 25 feet.
54 Crack observed on the ceiling light case in the food prep area.
Checker's
3588 Aramingo Ave 3500 Aramingo Ave
PHILADELPHIA, PA 19134
Inspection Date: 06/08/2022

1 Person-in-Charge does not have a Food Safety Certificate. The food facility operator shall be the Person in Charge or shall designate a Person in Charge and shall ensure that a Person in Charge is present at the food facility during all hours of operation.
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.
6 No hot water was available at 1 out of 2 handsinks in the food prep area.
8 The grinder handwashing sink in the warewashing area was blocked by utensils and not accessible at all times for employee use.
20 Food was held at 57-60.6 degrees F rather than 41 degrees F or below as required. (Cheese & sliced tomatoes) *No time temperature logs were provided during inspection.
22 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.
34 Temperature measuring devices for ensuring proper temperatures of food are not available or readily accessible.
38 Food employees observed not wearing or wearing ineffective hair restraints, such as nets, hats, or beard restraints.
45 Domestic microwave oven observed in the food prep area.
48 No hot water was available at the handsink in the food prep area. *Employees have access to another handsink within 25 feet.
54 Dust accumulation observed on some ceiling vent covers in the food prep area.
Checker's
3588 Aramingo Ave 3500 Aramingo Ave
PHILADELPHIA, PA 19134
Inspection Date:  

 
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