Inspection ReportRelated Reports 2nd District
1613 McKean St
PHILADELPHIA, PA 19145
Inspection Date: 11/06/2024
4 An employee's open beverage container was observed in a food preparation area.
Corrective action: Cup of water was discarded.
Note: Beverage containers in a food prep area must have a cover.
37 Food is not stored at least 6 inches above the floor. (5-gallon containers of pickles)
45 (Ref. 46.501) Mini refrigerator in the bar area is not NSF/ANSI approved equipment.
47 Cleaning is required:
-Grease was observed on the pipes above the under-the-counter freezer in the food prep area.
-Dead, small insects with wings were observed in the bottom interior corner of the reach-in refrigerator on the second floor. (holding unopen bags of hops)
-Spills observed in under-the-counter keg refrigerator in the bar area.
51 Staff toilet room door is not self-closing.
53 Additional cleaning required:
-Dust and debris observed on the floor beneath the bar counter.
-Debris/grease observed on the floor beneath the fryer cabinet.
2nd District
1613 McKean St
PHILADELPHIA, PA 19145
Inspection Date: 09/30/2024
6 Hot water at handwashing sink in the staff toilet room was 95 to 97 degrees F rather than at least 100 degrees F.
Corrective action: Toilet room was marked out of order until the water temperature can be increased.
8 Mandolin and container lid observed in handwashing sink in the food prep area.
Note: Handwashing sink must be accessible at all times for employee use.
13 Uncovered chicken was observed in the lower compartment of the cold prep refrigerator.
Corrective action: Chicken was covered during the inspection.
14 Chlorine chemical sanitizer residual detected in the final sanitizer rinse cycle of the low temperature sanitizing dishwasher was 10 to 50 ppm, and not 50-100 ppm as required.
Person in charge was instructed to ask employees to wash all dishes at the 3-bay sinks until the dishwasher is sanitizing correctly. Service tech called during the inspection.
20 Potentially hazardous food was held at 45 to 46 degrees F rather than 41 degrees F or below as required.
Corrective action: Items 45 degrees F and below were moved to a colder area. Burgers at 46 degrees F were discarded.
36 Front outer opening (door propped open) and large open windows in the food facility do not protect against the entry of insects, rodents, and other animals.
36 Visible physical evidence of rodent / insect activity observed in the establishment. The following were observed:
-Fruit flies and gnats in the food prep area and rear vat area.
45 -Cold prep refrigerator is holding food above 41 degrees F.
-Seams at the interior ceiling of the walk-in cooler observed separating.
-(Ref. 46.501) Mini refrigerator in the bar area is not NSF/ANSI approved equipment.
47 Cleaning is required:
-Debris, food, dust and grease observed in fryer cabinet.
-Gaskets and door of the walk-in refrigerator are soiled.
49 Water at the handwashing sink in the staff toilet room only reached 95 to 97 degrees F rather than at least 100 degrees F.
53 Broom an dust pan observed stored on the floor in the food prep area rather than elevated.
53 Additional cleaning required:
-Debris observed on the floor beneath sinks in the food prep/warewashing area.
54 -Provide additional lighting during times of cleaning.
-The lighting intensity is inadequate in the rear storage closet where dry ingredients were observed. Intensity measured at 18 lux rather than at least 110 lux (10 foot candles).
2nd District
1613 McKean St
PHILADELPHIA, PA 19145
Inspection Date: 08/28/2024
8 -Scouring pad observed in basin of handwashing sink in the brewery area and spray bottle hanging from sink.
-Five-gallon container observed in front of the handwashing sink in the brewery area.
Note: Handwashing sink must be accessible at all times for employee use.
11 Water observed dripping from soiled ice guard onto ice in the ice machine bin.
13 -Raw chicken was observed stored above other food. Items rearranged. COS
-Raw animal food was observed stored above cooked chicken. Items rearranged. COS
-Food in the lower compartment of the cold prep refrigerator and the under-the-counter freezer observed uncovered. (Chicken)
14 -Black residue observed on the interior of the ice machine bin on the ice-guard and crevice between the ice guard and the door.
Corrective action: Person in charge was instructed to discard ice and to wash, rinse, sanitize and air-dry the ice machine. Ice disposal initiated.
-Soiled dish washer rack observed in the dishwasher.
36 Visible physical evidence of rodent / insect activity observed in the establishment. The following were observed:
-Mouse feces on the floor to the right of the under-the-counter refrigerator in the food prep area and on furniture stored on the second floor.
37 Food is not stored at least 6 inches above the floor in the dry storage area.
41 Food dispensing utensil in the bulk ingredients observed in direct contact with food and not having handle stored above the top of the food.
45 -Cold prep refrigerator is holding food above 41 degrees F. (Items recently moved to unit.)
-Inoperable refrigerator observed in second floor dry storage area.
-(Ref. 46.501) Chest freezers in prep area and second floor storage area and mini refrigerator in the bar area are not NSF/ANSI approved equipment.
47 Cleaning is required:
-Debris, food, dust and grease observed in fryer cabinet.
53 Additional cleaning required:
-Debris observed on the floor in the storage closet in the rear.
-Debris observed on the floor beneath counter in bar area and sink in the food prep area.
-Grease observed on the floor beneath fryers.
-Remove all mouse feces from premises.
-Debris observed on the floor beneath sinks in the food prep/warewashing area.
54 Provide additional lighting during times of cleaning.
54 Lights in dry storage area are not shielded from breakage.
2nd District
1613 McKean St
PHILADELPHIA, PA 19145
Inspection Date: 07/15/2024
2 Food safety certified person could not demonstrate adequate knowledge of the foodborne illnesses deemed reportable and the symptoms that would require employee exclusion.
8 Equipment observed on the faucet of the handwashing sink in the brewery area.
The handwashing sink must be accessible at all times for handwashing.
Corrective action: Items removed.
11 Water observed dripping from the ice-guard in the interior of the ice machine bin onto the ice. Pink slime and black residue observed on plastic ice-guard.
Corrective action: Ice was discarded.
13 Beans in colander were observed draining on the rim of the rinse compartment at the warewashig sink. Person in charge was instructed to move the beans to the food prep sink.
Corrective action: Person in charge complied.
14 The quaternary ammonia concentration in the sanitizing solution of the 3-bay warewash sink was 0 to 100 ppm, rather than 200 to 400 ppm as stated on the manufacturer's use directions.
Person in charge instructed to take corrective action.
14 -Black residue, pink slime observed on the interior of the ice machine bin on the ice-guard.
Corrective action: Person in charge was instructed to discard ice and to wash, rinse, sanitize and air-dry the ice machine. Ice was discarded.
-Clean brewery equipment (funnel) observed stored on the faucet of the warewashing sink. Equipment placed two-bay sink for washing.
26 Loose rodent bait was observed in the space between the floor/wall juncture in the second floor storage area.
Note: Rodent bait must be stored in a covered, tamper-resistant bait station.
35 Working bulk food ingredient storage containers are not labeled with the common name of the food.
36 Visible physical evidence of rodent / insect activity observed in the establishment. The following were observed:
-Mouse feces on the floor to the right of the under-the-counter refrigerator, floor in second floor dry storage area, etc.
-Fly in prep area.
37 There is not splash-guard located between the handwashing sink and the food prep sink in the food prep area.
45 -Duct tape observed where handle is missing from reach-in refrigerator.
-Inoperable refrigerator observed in second floor dry storage area.
-Cover not observed on the floor drain in front of the handwashing sink in the brewery area.
-Crates used to elevate items in the dry storage area.
-(Ref. 46.501) Chest freezers in prep area and second floor storage area and mini refrigerator in the bar area are not NSF/ANSI approved equipment.
46 Drying rack needed for brewery items cleaned on the second floor.
46 Chlorine test strips not available. Chlorine test strips found, but expired.
47 Cleaning is required in the areas below:
-Accumulation of dust observed on metal grate above warewashing sink, handwashing sink and drying rack.
-Debris observed on the table directly beneath the flat grill.
-Debris, food, dust and grease observed in fryer cabinets.
-Debris observed in under-the-counter freezer in food prep area. Grease build-up observed between interior under-the counter freezer framing and door.
-Grease build-up observed on container for used grease.
-Some residue observed starting to form on keg hoses in walk-in cooler.
-Some residue observed on walls of walk-in cooler.
-Dust/debris observed on blenders in the bar area.
49 Leak observed at the base of the faucet at the handwashing sink in the brewery area.
51 Toilet room floor on the second floor requires cleaning.
53 Additional cleaning required:
-Debris observed on the floor in the storage closet in the rear.
-Leaves and other debris observed on the floor where container for used grease is stored.
-Remove all mouse feces from premises.
-Cobwebs observed on the ceiling in the dry storage area.
-Accumulation of grease observed on floor beneath fryer cabinets and other cooking equipment.
-Debris observed on the floor beneath sinks in the food prep/warewashing area.
54 Provide additional lighting during times of cleaning.
54 Lights in dry storage area are not shielded from breakage.
2nd District
1613 McKean St
PHILADELPHIA, PA 19145
Inspection Date: 03/15/2023
8 No sign or poster posted at the handwash sink in the food prep area to remind food employees to wash their hands.
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.
20 Potentially hazardous food was held at 48.2 to 53 degrees F rather than 41 degrees F or below as required.
Corrective action: Instructed the person in charge to keep the door on the unit closed. Temperatures fell below 41 degrees F by the end of the inspection.
22 Time in lieu of temperature being used in the food facility to control potentially hazardous foods without written procedures or documentation to verify disposition of food. (chicken on ice)
37 Walk-in cooler, reach-in refrigerator, bulk ingredients observed in an unsupervised area near customer rest rooms.
39 Moist wiping cloths observed lying on splash-guards and not stored in sanitizing solution.
40 A NSF approved, free-standing sink with four legs and an air-gap at the drainage pipe was not observed. A food preparations sink is needed to wash vegetables used as ingredients in a cooked and ready to eat food.
41 -Common bowls or food containers observed without handles in direct contact with cauliflower in the food prep area.
-Food dispensing utensil in the sugar observed in direct contact with food and not having handle stored above the top of the food.
43 Plates in the prep area were not inverted to protect them from contamination.
45 -Duct tape observed where handle is missing from reach-in refrigerator.
-Reach-in refrigerator in rear storage closet is holding food slightly above 41 degrees F.
-(Ref. 46.501) Chest freezer in prep area mini refrigerator in the bar area are not NSF/ANSI approved equipment.
46 Temperature of the water at the 3-bay warewashing sink in the food prep area was 103-105 degrees F. Wash solution must be maintained at 110 degrees F.
47 -Debris observed on the table directly beneath the flat grill.
-Debris observed in the oven.
49 Water temperature in the toilet rooms took over 2 minutes to reach 100 degrees F.
53 -Floor cleaning needed in rear brewery area where the shared walk-in cooler, reach-in refrigerator and customer toilet rooms are located.
-Debris observed on the floor in the storage closet in the rear.
54 Inadequate lighting in the storage closet where bulk ingredient containers are located.
2nd District
1613 McKean St
PHILADELPHIA, PA 19145
Inspection Date: 02/07/2023
6 Water of at least 100 degrees F was not available for handwashing in the toilet rooms. Temperature of the water was 87.6 to 88 degrees F during the inspection.
8 -The handwash sink in the bar area does not have single use towels.
Corrective action: towels were provided. COS
-No sign or poster posted at the handwash sinks in the the bar or food prep areas to remind food employees to wash their hands. Sanitarian requested that signs be posted. Signs were not posted.
-Soap was not available at one handwashing sink in the bar area.
Corrective action: Soap was provided.
13 Raw chicken observed stored on the same shelf as lettuce.
14 Some black residue observed on the white plastic ice guard inside the ice machine. The machine must be turned off and all ice discarded. Wash, rinse, sanitize and air-dry the machine prior to use.
19 Potentially hazardous food was held in containers on the grill at 105 to 129 degrees F rather than 135 degrees F or above as required.
Corrective action: Items were heated to 165 degrees F and held at 135 degrees F or higher as required.
20 Tomatoes were held at 49.6 degrees F rather than 41 degrees F or below as required.
Corrective action: Instructed the person in charge to discard the tomatoes.
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. Fries observed in the prep area for over an hour.
40 A NSF approved, free-standing sink with four legs and an air-gap at the drainage pipe was not observed. A food preparations sink is needed to wash vegetables used as ingredients in a cooked and ready to eat food. Per food employee, vegetables are washed in the 3-bay sink. The 3-bay sink is not approved for food washing.
41 Common bowls or food containers observed without handles in direct contact with bulk food ingredients.
43 -Plates observed on the shelf between the prep area and dining area.
-Plates in the prep area on the first floor and in the dining area on the second floor were not inverted to protect them from contamination.
45 -Duct tape observed where handle is missing from reach-in refrigerator.
-(Ref. 46.501) Chest freezer in prep area mini refrigerator in the bar area are not NSF/ANSI approved equipment.
46 Facility does not have chlorine test strips for the dish washer.
46 Temperature of the water at the 3 bay warewashing sink in the food prep area was 104-105 degrees F. Wash solution must be maintained at 110 degrees F.
47 -Heavy accumulation of ice observed in the mini reach-in refrigerator/freezer combination in the bar area.
-Black residue observed on fan-guards, walls, floor and ceiling in the walk-in cooler.
-Cobwebs observed beneath the 3-bay sink in the bar area.
49 Water temperature in the toilet rooms was below the required 100 degrees F.
53 -Food debris observed along floor perimeters in the food preparation area.
-Grime observed on the floor beneath the bar.
-Floor cleaning need in rear brewery area where the shared walk-in cooler, reach-in refrigerator and customer toilet rooms are located.
53 Brooms and dust pans observed stored on the floor rather than elevated.
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