8500 Essington Ave FL 2
PHILADELPHIA, PA 19153

Inspection Date: 03/27/2025

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. There was no one present with a Food Manager Food Safety Certificate that was issued by The Philadelphia Health Department. A manager with a valid certificate arrived within the alotted time. Note: Food Safety Certified managers can not be shared between different licensed facilities.

8 -The unnapproved portable handsink in the front food prep area did not have water readily available at 100 degrees F. The water was probed at 76.1 degrees F. An employee turned on the hot water heater that operated with a loud sound. The sink was observed draining slowly. An employee moved the containers below and drainage improved. Water at 140 degrees F was probed at the end of the inspection. -Water at 100 degrees F or above was not provided at the toilet room handsinks. The maximum water temperature probed was 94.8 degrees F in the rear men's toilet room. The front women's toilet room water temperature was probed at 90.6 degrees F. Management put in a request to have the water temperature adjusted at the toilet room handsinks.

14 There is no 3 basin sink readily available for the cleaning of dishes, equipment, and utensils. Management stated that all cleaning of these items is done at British Airways Club Area in Terminal A. Plans will be submitted for this process.

45 Plastic pallets are used to elevate items rather than NSF approved dunnage racks.

48 Water at 100 degrees F or above not readily available at toilet room handsinks throughout.

53 -An orange was observed on the floor under a refrigerator in the front food storage area. -Food debris under cabinets in the rear food prep area near the cold buffet bar.

58 Plans for the temporary food prep, food storage, and bar areas have not been submitted to The Philadelphia Health Department. Work expected to take at least six weeks. Portable handsinks are in use in the temporary front food prep and bar areas. Several new refrigeration units observed in the front storage area, food prep, and bar areas. Submit as soon as possible. Presently, serving prepared sandwiches, salads, reheated soups, pastries at a self service buffet. Service bar also offered.

60 The Office of Food Protection has received plans for this establishment. The expedited plan review #25-0179 process for the permanent kitchen and bar is ongoing. If you have any questions, please call 215-685-7495. Note: The present 3120 food license is not adequate for the 250 seat bar and restaurant area. A 3121 food license is required.

63 Person in Charge of premises has not posted the appropriate warning signs regarding the dangers of consuming alcoholic beverages during pregnancy.

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8500 Essington Ave FL 2
PHILADELPHIA, PA 19153

Inspection Date: 08/22/2024

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 Health Department issued Food Manager Food Safety Certificate. The application will be emailed with this report.

8 The food facility does not have a handwash sink conveniently located in the rear hall area where an employee was observed putting foods in containers. Remove the prep table from the hall area. This is an unnapproved prep area. The employee stopped dispensing foods in containers in this area and the food was placed back in the food prep area.

8 Paper towel dispenser empty at the handwash sink in the small food prep area near the buffet. They were provided during the inspection.

13 Did not observe an indirect drain and catch basin at the sink labeled for produce prep. Provide proof that all produce is purchased prewashed and prepped. If there is no documentation, remove the whole tomatoes and apples from the facility.

13 Boxes of raw chicken were stored next to containers of boiled eggs and produce in the walk in cooler rather than below or away from. Unnaproved foods should be removed from the facility. This facility does not have cooking equipment for the preparation of raw animal derived meats.

14 -The 3 basin sink was set up to wash only. The sanitizer basin was observed not holding water. -The sanitizer was dispensed at a concentration greater than 500 ppm as directed on the bottle. The person in charge added water to dilute the solution to between 272 and 500 ppm. The sink was serviced and the 3 basins were set up properly during the inspection. Wash, rinse, sanitize and air dry.

14 -The can opener had an accumulation of food residue on the food contact surfaces. It was placed in the 3 basin sink for proper cleaning. -The bar area knife was stored between equipment edges and not able to be washed, rinsed, and sanitized properly. It was removed to be cleaned in the 3 basin sink before further use.

20 Potentially hazardous food was held at temperatures greater than 41 degrees F or below as required in the large Traulsen refrigerator in the food prep area. The ambiant air was scanned around 60 degrees F. The gaskets are not working on some of the four doors. Do not use this unit to store potentially hazardous foods until it can maintain a temperature of 41 degrees F or lower. Foods held over four hours in this refrigerator must be discarded. The other foods that were prepped for lunch service were moved to other refrigeration units.

21 -Some containers of cut fruit that were removed from boxes, commercially processed ready to eat food, located in the refrigerator in the storage room were not marked with the date it was prepared.

26 Observed insecticides (fly trap) not labeled by the manufacturer for food facility usage, in the small food prep area near the buffet area.

26 Chemicals were stored above or on the same shelf with food, equipment, and/or single service articles in the warewash dishes storage area. The bottle of cleaner was moved away from the dishes.

34 Temperature measuring devices for ensuring proper equipment temperatures are not calibrated and/or functioning properly in some refrigeration units.

36 -Visible physical evidence of insect activity (roaches and flies) observed in the food prep area. -Visible physical evidence of insect activity (flies) observed in the bar area.

37 -Food is not stored at least 6 inches above the floor in the storage room and rear hall. -Large refrigerator, boxes of fruits, and other items on pallets stored in the rear hall. Unnapproved food storage area.

41 Knives and / or cleavers stored between table edges which are not easily cleaned and sanitized.

43 Stirrers are not prepackaged to prevent potential contamination of beverage contact surfaces in the customer self service area.

45 Equipment is not in good repair. - A large commercial refrigerator in the food prep area is not maintaining a temperature of 41 degrees F or lower. The ambiant air was scanned at 60 degrees F. Damaged gaskets on some of the doors. -The 3 compartment sink used for warewashing had built in stoppers that did not keep the water in the basin on the rinse and sanitizer basins. The basins were observed holding water by the end of the inspection. -The other 3 compartment sink in this area does not have spouts and is covered with cutting boards. This sink is not use. -There is a new warewash machine that is not installed or in use at this time.

47 Obervations: -Accumulated food debris on sink surfaces. For example, non-operating 3 compartment sink. All sinks were cleaned during the inspection. -Coffee beans and dust in cabinets below the coffee service area accessed in the kitchen area.

49 There is no indirectly drained food prep sink equipped with an air gap and a catch basin.

53 Observations: -Live roaches observed on the floor perimeters in the warewash and food prep areas around damaged floor covering and drains. -Food debris and residue on floor perimeters below equipment and shelves in the food prep, warewash, and bar areas. -Debris on floor perimeters in the utility closet off of the kitchen. -Flies in the food prep, warewash, bar, and rear hall areas. -Dust on surfaces in the food prep area. For example, the wall behind the ice machine. -Old warewash machine stored in the rear hall area.

53 The broom and dust pan are stored on the floor rather than hanging on utility rack.

53 Observations: -Damaged floor covering next to the warewash machine and other areas in the food prep area. -Moved and missing ceiling tiles in the food prep and warewash area. -Porous and water ceiling tiles in some areas

65 There is no garbage grinder for produce waste.

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8500 Essington Ave FL 2
PHILADELPHIA, PA 19153

Inspection Date:  

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