Inspection Report

Graduate Breakfast - Lunch - Grill
1267 S Patton St
Philadelphia, PA 19146
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Graduate Breakfast - Lunch - Grill
1267 S Patton St
Philadelphia, PA 19146
Inspection Date: 01/22/2025

13 -Several raw animal foods in boxes and containers were stored above or next to other foods in boxes and containers in the refrigeration units. For example, chicken, bacon, and steaks were stored over or next to a bowl of cheese and other different animal derived meats. -Uncovered foods stored uncovered in large refrigerator below shelves storing other foods. An employee began rearranging foods and covering foods in the refrigeration unit.
14 The three compartment sink was observed set up to wash and sanitize. There was no water observed in the rinse basin. The person in charge cleaned and filled the rinse basin with water.
38 Food employees observed not wearing or wearing ineffective hair restraints, such as nets, hats, or beard restraints. The hair net was not covering all of her hair. The person in charge directed the employee to cover all of her hair with the hair net.
45 Equipment does not meet minimum design standards: -Non-commercial equipment observed: reach in freezer,chest freezer, blender, and toaster. -An under counter refrigerator is not operating. It is used for dry storage only.
45 -Cardboard liners observed on shelves are not smooth and easily cleaned. -Plastic crates are used to elevate items rather than NSF approved dunnage racks.
46 Observed dishes wet nesting on the drain rack rather than stored separated to enable proper drying of each dish. The person in charge began taking the dishes apart to dry apart.
47 -Hair observed in the ice machine attached to the lid. The strand of hair was removed. -Dried food debris observed on the outer surfaces around the sharpener of the deli slicer. -Dust and debris on the surfaces of the beverage sealer. -Accumulated oil residue on the exhaust hood surfaces and the cooking equipment surfaces.
49 -No backflow prevention device observed on the water inlet pipe for the ice machine.
49 The prep sink drainage pipe air gap is not at least two times higher than the diameter of the pipe or at least 1 inch above the catch basin.
53 Concrete floor observed in the food prep/warewash area.
Graduate Breakfast - Lunch - Grill
1267 S Patton St
Philadelphia, PA 19146
Inspection Date: 01/02/2024

6 A food employee was observed washing their hands at the 3 basin sink -rather than the designated handwash sink. The inspector requested that the hand wash sink be made readily available for hand washing. -Food employees observed donning single use gloves without a prior hand wash. -Food employee did not follow proper handwash procedures. Food employee did not wash hands between changing tasks. Inspector requested that employees either use utensils or paper to retrieve and dispense uncooked foods or remove gloves, wash hands, and put on new gloves after handling raw or uncooked potentially hazardous foods. For example, uncooked chicken and other meats or eggs. Employees were observed removing gloves and washing hands before putting on new gloves at the end of the inspection.
8 The handwash/grinder sink in the cooking/food prep area was blocked by a box and not accesible at all times for employee use. -A small cart was placed in front of the hand sink. -The water was turned off at this sink. -The faucet was observed dripping when the water was turned on. -Pot lids were covering the hand wash reminder sign. The inspector requested that the handwash/grinder sink be kept on for handwashing. The only other sinks available are the food prep sink and the 3 basin sink that should not be used for hand washing. The person in charge turned on the water at this sink during the inspection.
8 There were no paper towels readily available at the handwash/grinder sink and the toilet room hand sink. Paper towels were placed on top of the ice machine next to this sink. Paper towels were placed at the toilet room hand sink.
13 Several raw animal foods were stored above or next to ready to eat foods in the refrigeration and freezer units. For example, bacon, scrapple, and steaks were stored over or next to produce and other ready to eat or prepared foods like potatoes. A refrigerator storage chart will be sent with this report. 46.281 - Preventing Contamination of Packaged and Unpackaged Food: Separation, Packaging & Segregation (a) Required protective measures. Food shall be protected from cross contamination by the following procedures, as applicable: (1) Separating raw animal-derived foods during storage, preparation, holding and display from: (i) Raw ready-to-eat food including other raw animal-derived food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables. (ii) Cooked ready-to-eat food. (2) Separating types of raw animal-derived foods (such as beef, fish, lamb, pork and poultry) from each other during storage, preparation, holding and display, except when these raw animal-derived foods are combined as ingredients, by doing the following: (i) Using separate equipment for each type or arranging each type of food in equipment so that cross contamination of one type with another is prevented. (ii) Preparing each type of food at different times or in separate areas. (3) Cleaning equipment and utensils as specified in § 46.712(a) (relating to frequency of cleaning equipment food-contact surfaces and utensils) and sanitizing as specified in § 46.731(c) (relating to sanitization: requirement, frequency and methods). (4) Storing the food in packages, covered containers or wrappings. The exception to this requirement is in subsection (b). (5) Cleaning hermetically sealed containers of food of visible soil before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Storing damaged, spoiled or recalled food being held in the food facility as specified in § 46.964 (relating to distressed merchandise: segregated). (8) Separating fruits and vegetables from ready-to-eat food before the fruits and vegetables are washed as specified in § 46.285 (relating to washing raw fruits and vegetables). (b) Exception to the requirement of storing foods in packages, covered containers or wrappings. Subsection (a)(4) does not apply to the following: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell that require peeling or hulling before consumption. (2) Primal cuts, quarters or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks. (3) Whole, uncut, processed meats such as country hams and smoked or cured sausages that are placed on clean, sanitized racks. (4) Food being cooled as specified in § 46.384(d)(2) (relating to potentially hazardous food: cooling). (5) Shellstock.
14 Food Contact Surfaces are not being maintained in a clean state. -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. -Yellow and brown residue observed on the interior of the ice machine bin around the ice inlet cover and the lid. The inspector requested that the ice machine be turned off, emptied, washed, rinsed, and sanitized before further use. All ice should be discarded due to potential contamination. The inspector also requested that the slicer be washed, rinsed, and sanitized. The parts that can not be placed in the 3 basin sink should be cleaned and sanitized in place.
14 The person in charge began setting up the sanitizer basin using the tablets but was lacking QAC test strips. The person in charge than drained the sink and used sanitizing bleach but did not measure the amount used. The inspector requested that the proper amount of sanitizer be measured and used according to the bleach bottle The person in charge did have chlorine test strips to verify the proper amount of solution concentration.
21 Deli meats, bacon, cheeses, opened commercially processed ready to eat food, located in the refrigeration units, and held more than 48 hours, was not marked with the date it was opened. The person in charge placed dates on some plastic wrapped american cheese during the inspection. 46.385(b) - Date Marking of Ready-to-Eat Potentially Hazardous Foods (b) Date marking of ready-to-eat, potentially hazardous food. (1) Except as specified in paragraph (4) or (5), refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food facility for more than 48 hours shall be clearly marked to indicate either of the following: (i) The date by which the food shall be consumed on the premises, sold or discarded. (ii) The date on which the food was prepared. (2) Refrigerated ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked with the date the original container is opened in a food facility. Except as specified in paragraphs (4) and (5), all food repackaged from the original container by the food facility shall be clearly marked to indicate the date by which the food shall be consumed on the premises, sold or discarded, and in no case may this date be beyond the manufacturer’s use-by date. (3) A refrigerated, ready-to-eat, potentially hazardous food that is frequently rewrapped (such as lunchmeat or a roast), or for which date marking is impractical (such as soft serve mix or milk in a dispensing machine), shall be marked as in paragraph (1) or (2), or by an alternative method acceptable to the Department. (4) Paragraphs (1) and (2) do not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer’s request. (5) Paragraph (2) does not apply to the following: (i) Fermented sausages produced in a Federally inspected food processing plant that are not labeled ‘‘keep refrigerated’’ and which retain the original casing on the product. (ii) Shelf stable, dry fermented sausages. (iii) Shelf stable salt-cured products such as prosciutto and parma (ham) produced in a Federally inspected food processing plant that are not labeled ‘‘keep refrigerated’’—provided that when the face is cut, the remaining portion is whole and intact. (6) A refrigerated, ready-to-eat, potentially hazardous food ingredient or a portion of a refrigerated, ready-to-eat, potentially hazardous food is subsequently combined with additional ingredients or portions of food, shall retain the date marking of the earliest-prepared or first-prepared ingredient.
35 Working bulk food ingredient storage containers are not labeled with the common name of the food.
36 -The front door, an outer opening in the food facility does not protect against the entry of insects, rodents, and other animals. Gap observed at the bottom of the door and the sweep is damaged. The screen at the window, an outer opening in the food facility does not protect against the entry of insects, rodents, and other animals. The screen is damaged.
41 Common bowls or food containers observed without handles in direct contact with bulk food ingredients.
43 Reusing single use containers to store prepared drinks. 46.692 - Single-Service & Single-Use Articles (a) Required use. A food facility without facilities specified in § § 46.711—46.719 (relating to cleaning of equipment and utensils) for cleaning and sanitizing kitchenware and tableware shall provide only single-use kitchenware, single-service articles, single-use articles for use by food employees and single-service articles for use by consumers. (b) Use limitation. (1) Single-service and single-use articles may not be reused. (2) The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than 1 inch protruding from the chilled dispensing head.
45 Equipment does not meet minimum design standards: -The faucet is leaking at the hand wash/grinder sink. -There is no splashguard between the 3 basin sink and the food prep sink. -Non-commercial microwave, reach in freezer,chest freezer, blenders (2), and toasters (2) observed.
45 Cardboard liners observed on shelves are not smooth and easily cleaned.
46 Food facility lacks QAC sanitizer test strips to monitor sanitizer concentration.
47 -White residue observed on the outer surfaces of the ice machine. -Soiled outer surfaces on bulk containers observed.
49 -There was no backflow prevention device attached to the hose bib. -No backflow prevention device observed on the water inlet pipe for the ice machine.
51 There is no covered can in the toilet room for sanitary napkin disposal.
51 Toilet room observations: -Dirty hand sink -Dust on surfaces
51 The toilet room door is held open rather than allowed to close.
53 The broom was stored on top of cleaning solution bottles rather than hanging on a utility rack.
53 Concrete floor observed in the food prep/warewash area.
Graduate Breakfast - Lunch - Grill
1267 S Patton St
Philadelphia, PA 19146
Inspection Date: 05/24/2023

8 The handwashing sign was observed over the food prep sink. The sign was removed and placed over the handwash/grinder sink.
13 Raw chicken was stored above prepared potatoes and other food items in the refrigerator. The raw chicken was placed on the bottom shelf.
14 White and tan residue observed on the interior of the ice machine bin around the ice inlet cover. An employee began emptying the ice machine to then wash, rinse and sanitize all of the inner and outer surfaces.
18 Cooked sliced potatoes, was not cooled from 135 degrees F to 70 degrees F in 2 hours and/or from 135 degrees F to 41 degrees F within 6 hours, after preparation. The potatoes were probed at 89 degrees F in the refrigerator. They were discarded.
45 Equipment does not meet minimum design standards: -The faucet is leaking at the hand wash/grinder sink. -Non-commercial microwave and chest freezer observed.
45 Cardboard liners observed on shelves are not smooth and easily cleaned.
51 Static dust on the toilet room exhaust fan cover.
51 There is no covered can in the toilet room for sanitary napkin disposal.
Graduate Breakfast & Lunch
1267 S Patton St
Philadelphia, PA 19146
Inspection Date: 05/24/2022

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1267 S Patton St
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