Inspection Report

Mr Matt's Stop & Chop
3265 S 61st St 6039 W Passyunk Ave
PHILADELPHIA, PA 19153
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Mr Matt's Stop & Chop
3265 S 61st St 6039 W Passyunk Ave
PHILADELPHIA, PA 19153
Inspection Date: 04/03/2024

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 employees present have class certificates but no Health Department issued Food Safety Certificates. The application website address will be emailed with this report.
8 The handwash sink in the food prep/cooking area was blocked by a large filled bucket and not accesible at all times for employee use. The bucket was removed from the sink.
13 Several raw animal foods were stored above ready to eat foods in the chest freezer and reach in refrigeration units. For example, packaged frozen ground beef stored next to uncovered pie shells in the chest freezer and packaged chicken stored next to sausages in the refrigerator. Employees began rearranging these units.
13 Food not protected from contamination due to the leaking roof in the cooking area. Observed several leaks around the exhaust hood dripping onto the floor in front of the exhaust hood. Employees were actively prepping food in this area.
14 The person in charge could not dissasemble the slicer for proper cleaning and inspection. The person in charge removed the slicer from the restaurant.
14 One of the 3 stoppers for the 3 basin sink observed defective. 3 stoppers are required for proper washing, rinsing, and sanitizing of dishes, equipment, and utensils.
17 Foods in the steam units, which were cooled, was only reheated to temperatures below 165 degrees F for hot holding and not 165 degrees F for 15 seconds as required.
19 Several prepared foods were held at temperatures below 135 degrees F or above as required in the steam units and heated display case.
33 Chicken and fish being thawed using an unapproved method. Food observed thawing in standing water rather than running water or in the refrigerator.
34 Temperature measuring devices for ensuring proper temperatures of cold food are not available or readily accessible. The observed probe thermometer started at 50 degrees F.
37 Exposed food preparation observed in an area of an active ceiling leak in the cooking/prep area.
45 Equipment does not meet minimum design standards.: -One of the stoppers for the 3 basin sink is broken. -Non NSF approved drain rack observed above the warewash sink. -Non NSF approved freezer chest units (3) observed in prep area. -Two under counter refrigeration units and a closed display case observed not in use.
47 Observation: -Soiled prep sink. An employee cleaned the sink. -Frost accumulation in chest freezer units.
51 -Openings in the wall observed in the men's toilet room behind the door. -Both urinals are covered with black plastic bags in the men's toilet room. -Water stained and damaged ceiling tiles in the toilet rooms. -Uncovered floor drains and open pipe in the toilet rooms. -There is a leak in the ceiling in front of the entrance to the women's toilet room.
52 The dumpster does not have a lid to keep out vermin.
53 Observations: -Active ceiling leaks in the cooking/prep area. -Stained porous ceiling tiles -The black walls and floor make it difficult to clean and inspect in the rear warewash area.
53 -Water dripping from the ceiling and exhaust hood in the prep/cooking area onto the floor and surfaces below. -Water stained ceiling tiles observed in prep area. -Unsealed coving in the rear prep area. -Unused equipment throughout are potential vermin harborage conditions. For example, display case, freezer, defective under counter refrigerators. -The utility room contains an accumulation of boxes that may provide vermin harborage conditions. -Static dust on fan surfaces in the prep area.
53 The mop is stored in the bucket and the broom is stored on the floor rather than on a utility rack.
54 One of two lights observed flickering in the exhaust hood.
65 Grindable produce (cabbage) observed in the trash can.
Mr Matt's Stop & Shop
3265 S 61st St 6039 W Passyunk Ave
PHILADELPHIA, PA 19153
Inspection Date: 12/21/2023

13 Packaged animal derived foods observed stored intermingled with other foods (water ice) in the freezer units. The items in the freezers were rearranged.
34 Temperature measuring devices for ensuring proper temperatures of equipment are not available or readily accessible in refrigeration equipment.
45 Equipment does not meet minimum design standards.: -Non NSF approved drain rack observed above the warewash sink. -Non NSF approved freezer chest units (3) observed in prep area. -Two under counter refrigeration units observed not in use.
45 Sinks are not sealed to the wall.
47 Observation: -Residue in chest freezer units. -Debris in the cold prep refrigerator and in a chest freezer around the gaskets.
51 -Openings in the wall observed in the toilet room behind the door. -Both urinals are covered with black plastic bags in the men's toilet room. -Water stained and damaged ceiling tiles in the toilet rooms. -Uncovered floor drains and open pipe in the toilet rooms. -There is a leak in the ceiling in the men's toilet room.
52 The dumpster does not have a lid to keep out vermin.
53 Observations: -Stained porous ceiling tiles -The black walls and floor make it difficult to clean and inspect in the rear warewash area.
53 -Water stained ceiling tiles observed in prep area. -Unsealed coving in the rear prep area. -The utility room contains an accumulation of boxes that may provide vermin harborage conditions.
54 Lights in the 3 basin sink area are not shielded from breakage.
Our Place Cafe
3265 S 61st St 6039 W Passyunk Ave
PHILADELPHIA, PA 19153
Inspection Date: 11/15/2023

8 There was no water at 100 degrees F in the shared bathrooms.
13 Packaged animal derived foods observed stored intermingled with other foods (potatoes) in the refrigeration and freezer units.
14 The person in charge was not knowledgeable about the proper procedure for washing, rinsing, and sanitizing dishes, equipment and utensils. The sink was labeled to Rinse, Wash, and Sanitize. There was no sanitizer solution readily available at the 3 basin sink. The sink was set up for washing and rinsing only. The inspector reviewed the proper procedure with the person in charge.
14 A garbage grinder is installed on the third basin of the 3 basin sink that should be for dishwashing only.
17 Baked Macaroni & Cheese, which was cooled, was not reheated to 165 degrees F within two hours, for hot holding.
19 Baked chicken was held at 106 degrees F rather than 135 degrees F or above as required in the heated display case. The person in charge adjusted the controls during the inspection. Note: Any food held out of temperature over four hours must be discarded.
21 Prepared foods (macaroni and cheese, potatoe salad, macaroni salad and other foods) potentially hazardous ready to eat food, prepared in the food facility and held for more than 48 hours, located in the refrigerators, was not date marked. An employee began placing dates on containers.
34 Temperature measuring devices for ensuring proper temperatures of equipment are not available or readily accessible in refrigeration equipment.
36 Visible physical evidence of insect activity (live roaches and flies) observed in the cooking/prep area.
45 Equipment does not meet minimum design standards.: -The garbage grinder is installed on the 3 basin sink rather than an NSF approved, deep, stand-alone, sink. -A large commercial refrigerator is draining water into the unit where food is stored. Water is pooled in the bottom of the refrigerator. -Non NSF approved drainboard observed above the warewash sink. -Non NSF approved freezer chest units (3) observed in prep area. -Two under counter refrigeration units, dishware, and equipment in the kitchen and storage areas observed not in use.
45 Sinks are not sealed to the wall.
47 Observations: -Roach infestation in the cooking/prep area. Live roaches crawling in cracks and crevices of the toaster. Live roach crawling on the mixer feet. -Flies landing on surfaces in the cooking/prep area and the warewash area. -Dead roaches and debris in the empty water ice cart.
48 There was no water at 100 degrees F in the toilet rooms. The water was probed at 76 degrees F maximum in both toilet rooms.
51 -Openings in the wall observed in the toilet room behind the door. -No hot water in the toilet rooms. -Both urinals are covered in the men's toilet room.
53 -Water stained ceiling tiles observed in prep area. -Accumulated debris and residue observed on floor perimeters in the prep/cooking, warewash and rear storage areas. Cluttered items (boxes) & equipment (refrigerator & AC) observed in rear storage area. Items could be a potential sanctuary for vermin. Clean, remove, and organize.
54 Lights in the 3 basin sink area are not shielded from breakage.
Our Place Cafe
3265 S 61st St 6039 W Passyunk Ave
PHILADELPHIA, PA 19153
Inspection Date:  

 
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