Inspection ReportRelated Reports American Sardine Bar
1800 Federal St
PHILADELPHIA, PA 19146
Inspection Date: 12/10/2024
6 Food employee did not follow proper handwash procedures. Food employee did not wash hands between changing tasks.
Corrective action: Hands were washed.
7 A food employee was observed touching ready to eat food with his bare hands.
Corrective action: Food discarded.
37 Splash-guard is not high enough between the basement handwashing sink/soap dispenser and the food prep table.
45 -Walk-in cooler exterior thermometer is broken. (Working thermometers inside.)
-(Ref. 46.501) Under-the-counter refrigerator in the bar area is not NSF/ANSI approved.
47 -Some white residue observed on insulation around lines in the walk-cooler (keg side).
-Black residue observed on walk-in cooler door gaskets on keg side.
-Some debris accumulation observed on sides of the table holding the flat grill.
-Some static dust observed in fryer cabinets.
49 Water pressure at handwashing sink in the second floor toilet room needs to be increased.
53 -Floor in basement is not smooth and easy to clean.
-Seal utility penetrations where needed. (i.e. floor around radiator pipes)
-Seal spaces between trim and walls where needed. (i.e. ceiling in second floor food prep area.)
53 -Spill/grime, debris and/or dead cockroaches observed at floor perimeters in the basement food preparation/storage area. (i.e. beneath rack, beneath dish sprayer, near water heater, to left of ice machine, etc.)
-Dust and debris observed on insulation above basement food prep area.
American Sardine Bar
1800 Federal St
PHILADELPHIA, PA 19146
Inspection Date: 10/18/2024
8 No sign or poster posted at the handwash sink in the toilet room area to remind food employees to wash their hands.
Corrective action: Sign posted during the inspection.
14 Chlorine chemical sanitizer residual detected in the final sanitizer rinse cycle of the low temperature sanitizing dishwashers (2) was 10 to 50 ppm, and not 50-100 ppm as required.
Corrective action: Machines' sanitizer lines were primed during the inspection, and the concentration was correct. Service may be required.
36 An insect control device located near the ice machine and clean dish rack has the potential to contaminate food, equipment, and / or utensils.
Corrective action: Device was relocated during the inspection.
36 Visible physical evidence of insect activity observed in the facility. The following were observed:
-Roaches on the floor in the basement in the area to the left of the ice machine.
36 Basement outer opening in the food facility does not protect against the entry of insects, rodents, and other animals. Doors observed propped open without screens.
37 Splash-guard is not high enough between the basement handwashing sink and the food prep table where rolls were being cut and placed into containers.
45 -Condensation lines/drain line observed in handwashing sinks in multiple areas rather than leading to drains.
-Walk-in cooler exterior thermometer is broken. (Working thermometers inside.)
47 -Black and/or white residue observed on legs of racks in walk-cooler (keg side).
-Accumulation of debris observed on tables holding grills.
-Dust accumulation observed in rear of fryer cabinets.
-Packing material observed on the sides of the reach-in refrigerator in the second floor food prep area.
-White, mold-like residue on crates holding produce in the walk-in cooler.
49 Broken faucet observed at basement food prep sink.
53 Seal utility penetrations where needed. (i.e. floor around radiator pipes)
53 -Spill/grime observed on floor perimeters in the basement. (i.e. beneath rack with spices)
-Debris observed at floor perimeters in basement food preparation/storage area.
American Sardine Bar
1800 Federal St
PHILADELPHIA, PA 19146
Inspection Date: 09/06/2024
8 Items observed in handwashing sinks in both food prep areas.
Corrective action: Items removed from handwashing sink at Sanitarian's request.
Note: Handwashing sinks must be accessible at all times for employee use.
8 -No sign or poster posted at the handwash sink in the first floor toilet room areas to remind food employees to wash their hands.
-Handwash reminder sign in the private event bar area was not conspicuously posted.
Corrective action: Signs were posted at all sinks.
13 In use utensil observed in the handwashing sink in the second floor food prep area. (spider/skimmer) Utensil was moved to the fryer basket hanging on the fryer.
Corrective action: Sanitarian requested that the utensil be moved to the bus pan for soiled items. Sanitarian moved utensil to bus pan.
26 Quaternary sanitizer solution being used in excess of 400 ppm on food contact surfaces. Food employee instructed to correct the concentration.
36 Visible physical evidence of insect activity observed in the facility. The following were observed:
-Flies observed in the basement food prep area and in the dining area.
36 Front and basement outer openings in the food facility do not protect against the entry of insects, rodents, and other animals. Doors observed propped open without screens.
37 Uncovered pitcher of water observed on the bar counter where it is not protected from contamination.
Note: Pitcher needs to be stored where it is not accessible to the public or a covered pitcher may be used.
37 -Peeling paint observed above the food prep area in the basement.
-Accumulation of debris observed in area outside of exhaust fan in the basement food prep area. No screen or cover in place to prevent debris from entering food prep/warewashing area.
45 Condensation lines/drain line observed in handwashing sinks in multiple areas rather than leading to drains.
47 -Some dust and black and white residue observed on fan guards in the walk-cooler.
-Accumulation of debris observed on tables holding grills.
-Rust observed on shelf beneath the tables in the food prep area.
-Dust and grease accumulation in fryer cabinets.
-Soiled packing material observed on the right side of the reach-in refrigerator in the second floor food prep area.
53 -Grime observed on floor perimeters in the basement food prep area. (i.e. beneath rack with bulk ingredients)
-Spill observed on the floor near beneath gin in basement.
-Debris observed on floors in basement food preparation/storage area.
-Grime on the floor to the right of the reach-in refrigerator in the second floor food pick-up area.
53 Seal utility penetrations where needed. (i.e. floor around radiator pipes)
American Sardine Bar
1800 Federal St
PHILADELPHIA, PA 19146
Inspection Date: 08/15/2024
4 -Food Employees eating in the food area as evidenced by observed partially consumed food in the basement preparation area.
-An open employee's beverage container was observed in a food preparation area. Coffee observed in coffee cup.
Corrective action: Food and drink were removed from the food prep area during the inspection.
8 The handwash sink in the basement food prep area was blocked by a trash can and not accessible at all times for employee use.
Corrective action: Trash can was relocated.
8 Grime observed beneath nobs at handwashing sink in the bar area and on the caulk along the splash-guards at same handwashing sink.
11 -Some rotting lemons were observed in the walk-in cooler.
Corrective action: Lemons were removed.
-Water observed dripping off of the slime on the metal ice guard onto the ice. Discard all ice and wash, rinse, sanitize and air-dry all surfaces, bins and scoops in contact with ice.
13 Uncovered cake observed in the chest freezer.
Corrective action: Cake covered during the inspection.
14 -Slime observed on the interior of the ice machine bin on the ice guard. Person in charge instructed to turn the machine off, discard all ice in the facility, and to wash, rinse, sanitize and air-dry all surfaces that have come in contact with the ice.
-Spider observed on cutting board in the second floor prep area. Board sanitized during the inspection. COS
14 -The quaternary ammonia concentration in the sanitizing solution of the 3-bay warewash sink was 0 to 150 ppm, rather than 200 to 400 ppm as stated on the manufacturer's use directions.
Corrective action: Concentration corrected during the inspection.
-Chlorine chemical sanitizer residual detected in the final sanitizer rinse cycle of the low temperature sanitizing dishwasher was 0 to 50 ppm, and not 50-100 ppm as required. Instructed the person in charge (PIC) not to use the 3-bay sink in the bar until the dishwasher is repaired.
20 Potentially hazardous food was held at 46.5 to 55 degrees F rather than 41 degrees F or below as required.
Corrective action: Sauces/dressings discarded. Discussed using shorter squeeze bottles or filling bottle half way so that food is not above the cold line in the cold prep refrigerator.
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.
Corrective action: Butter 87 degrees F was discarded. Fresh butter obtained from the walk-in cooler was labeled with date and disposal time.
36 Visible physical evidence of rodent / insect activity observed in the facility. The following were observed:
-Live roaches on the damp floor in the basement behind wall to the left of the ice machine.
-Fly in the food prep area.
-Flies and fruit flies in basement and bar area.
37 -Peeling paint observed above the food prep area in the basement.
-Dusty fans and compressor fans observed in basement where food prep is conducted.
42 Pot lid observed stored on top of grease trap in basement.
45 Condensation lines observed in handwashing sinks rather than leading to drains.
47 -Black residue observed on Dunnage rack in the walk-in cooler.
-Rusty racks observed in the walk-in cooler.
-Some dust observed on fan guards in the walk-cooler.
-Black residue observed on the fan cover in the reach-in refrigerator on second floor.
-Grease and debris observed on tables holding grills.
-Soiled foil observed in oven.
-Rust observed on shelf beneath the tables in the food prep area.
-Debris observed on the floor in the walk-in cooler.
-Dead fly observed in plastic on note in the basement prep area.
-Grime observed on floor in the walk-in cooler.
-Food and grease accumulation in fryer cabinets.
-Exterior of bulk ingredient containers observed soiled.
53 -Grime observed at floor in the basement at perimeters. (i.e. beneath rack with bulk ingredients)
-Debris observed on floors in basement food preparation/storage area.
-Food spatters observed on ceiling in basement food preparation area.
-Floor is wet in area behind wall to the left of the ice machine.
-Dead cockroach observed on basement floor.
54 Observed onions being sauteed on induction burner in the basement prep area. No exhaust hood available. Facility not approved for basement cooking.
54 Inadequate lighting in the walk-in cooler.
American Sardine Bar
1800 Federal St
PHILADELPHIA, PA 19146
Inspection Date: 06/27/2023
11 Drink ice and ice for cooling beverage lines were not separated with a divider in the ice bin.
Corrective action: Ice was separated during the inspection.
14 Chlorine chemical sanitizer residual detected in the final sanitizer rinse cycle of the low temperature sanitizing dishwasher was 0 ppm, and not 50-100 ppm as required.
Corrective action: Empty sanitizer container was replaced; still 0 ppm. Sanitarian instructed the person in charge to prime the sanitizer. Residual tested at 50 to 100 ppm.
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.
Corrective action: Caramelized onions and parmesan butter were marked with an appropriate disposal time during the inspection.
26 Loose rodent bait was observed on the floor in the second floor bar area.
Note: Rodent bait must be contained in a covered, tamper-resistant bait station.
Corrective action: Rodent bait was removed.
37 Food is not stored at least 6 inches above the floor in the walk-in cooler.
45 -Shelf beneath table in the basement is rusty and is not smooth, non-absorbent and easy to clean.
-Exterior of walk-in cooler walls are in disrepair.
-Cold prep refrigerator near the handwashing sink in the food prep area is holding food slightly above 41 degrees F.
47 -Black residue observed on rack and beverage hoses in the walk-in cooler.
-Black residue and dust observed on the fan guards in the walk-cooler.
-Ice accumulation observed in the chest freezer in the basement.
-Grease and debris observed on tables holding grills.
-Soiled foil observed in oven.
-Rust observed on shelf beneath the table in the warewashing area where cutting boards are stored.
-Heavy dust accumulation observed on the fan in the window in the food prep area.
-Black residue observed in food prep sink catch-basin.
-Debris observed on the floor in the walk-in cooler.
49 Leak observed at the base of the food prep sink faucet.
53 -Grime observed at floor/wall junctures in the second floor prep area.
-Debris observed on floors in basement food preparation/storage area.
-Food spatters observed on ceiling in 2nd floor food preparation area.
53 -Ceilings in the basement prep area are not smooth and easy to clean.
-Basement floor in prep area is not sealed.
-Hole observed in cement in basement prep area floor.
-Basement stairs are bare wood.
-Grout is low between floor tiles in the second floor prep area and some cracked floor tiles were observed.
-Patch in ceiling in the second floor prep area is not smooth, non-absorbent and easy to clean. Seal opening and paint.
54 Inadequate lighting in the food prep areas. Lighting was not 540 lux in areas where food is prepared. (i.e. Lighting intensity measured at 151 to 400 lux in second floor food prep area)
American Sardine Bar
1800 Federal St
PHILADELPHIA, PA 19146
Inspection Date: 05/11/2022
8 Paper towel dispenser empty at the handwash sink in the basement prep area.
Corrective action: Paper towels were supplied during the inspection.
8 The handwash sink in the basement prep area was blocked by a trash can and not accesible at all times for employee use. Scouring pads observed in sink.
Corrective action: Items were relocated.
14 The can opener had an accumulation of food residue on the food contact surfaces.
Corrective action: Can opener was moved to the warewashing area.
20 Potentially hazardous food was held at 43 to 65 degrees F rather than 41 degrees F or below as required.
Corrective action: Potentially hazardous food (PHF) above 45 degrees F was discarded. PHF recently placed in the unit was moved to the reach-in. PHF above 45 degrees F was discarded.
Note: A time temperature log must be use for any food kept on ice and the food must be discarded or used within 4 hours. Prevent melted ice from entering the food.
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.
Corrective action: Butter and pickled eggs recently removed from the refrigerator were labeled with a disposal time.
36 Outer opening (basement Bilco doors) in the food facility does not protect against the entry of insects, rodents, and other animals. Doors observed propped open.
41 -Common bowls or food containers observed without handles in direct contact with bulk food ingredients. (cornmeal, flour, sugar)
-Food dispensing utensil in the observed in direct contact with food and not having handle stored above the top of the food. (cornmeal)
45 -Two cold prep refrigerators in the kitchen on the top floor are not holding food at the proper temperature. Do not use these units until they are working properly.
-Mini refrigerator in the bar area is not NSF/ANSI approved.
46 Food facility lacks chlorine sanitizer test strips to monitor sanitizer concentration in dishwashers.
47 -Light ice build-up observed in the chest freezer in the basement.
-Grease and debris observed on tables holding grills.
-Grease build-up observed in fryer cabinets.
-Debris observed in oven.
53 -Ceilings in the basement prep area are not smooth and easy to clean.
-Basement floor in prep area is not sealed.
-Hole observed in cement in basement prep area floor.
-Floor tile is missing in the bar area.
53 -Debris observed on floors in basement food preparation/storage area.
-Food spatters observed on ceiling in 2nd floor food preparation area.
-Dust observed insulation above basement food preparation area.
53 Broom and dust pan observed stored on the floor and not elevated.
54 Inadequate lighting in the basement prep area and walk-in cooler.
American Sardine Bar
1800 Federal St
PHILADELPHIA, PA 19146
Inspection Date:
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