Inspection Report

Bourbon & Branch
705 N 02nd St
PHILADELPHIA, PA 19123
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Bourbon & Branch
705 N 02nd St
PHILADELPHIA, PA 19123
Inspection Date: 03/12/2025

43 Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed and dispensed so that contamination of food- and lip-contact surfaces is prevented.
45 Equipment: - Observed defective glass cleaner on the floor in the prep area (not in use at TOI) - Observed non-NSF/ ANSI approved mini freezer at the downstairs bar. - Observed a broken lid on a chest freezer in the basement prep area.
53 General cleaning (premises): -dust accumulation observed along floor perimeters in bar area(s) -dust accumulation observed behind basement equipment/ under shelving
Bourbon & Branch
705 N 02nd St
PHILADELPHIA, PA 19123
Inspection Date: 03/11/2025

11 Multiple gallons of expired milk observed in the exterior walk-in cooler. *PIC discarded gallons of milk at the time of inspection*
14 Soda gun holster- located at the first-floor bar- was observed with mildew/ grime build up on the interior. *PIC removed the holster and cleaned/ sanitized on site*
14 Observed a hose draining contaminated water from a hot water machine (located on the wall to the right of the 3-basin sink) into the sanitization compartment sink. *PIC removed & replaced hose - then relocated into proper location where it will not contaminate equipment*
21 Multiple potentially hazardous ready to eat food items, prepared in the food facility and held for more than 48 hours, located in the exterior walk-in cooler, were not date marked. *PIC added date marks to the food items at the time of inspection*
26 Working containers in the bar and kitchen areas, used for storing chemicals taken from bulk supplies, were not marked with the common name of the chemical. *PIC added labels to the chemicals at the time of inspection*
35 Working bulk food ingredient storage containers are not labeled with the common name of the food on the line in the kitchen prep area/ in the basement storage area. *PIC provided labels for bulk ingredients at the time of inspection*
36 An insect control device located in the kitchen (above the tortilla chips area) with potential to contaminate said food. *PIC unplugged device at the time of inspection and plans to remove device from wall).
36 Visible physical evidence of insect activity observed: a swarm of fruit flies observed on onions / flying out of the large container of onions when opened in the basement prep area.
41 Knives observed being stored in the area between the three basin sink and wall edges - area which is not easily cleaned and sanitized. *PIC cleaned and sanitized knives at the time of inspection and relocated them*
41 Common bowls or food containers observed without handles in direct contact with bulk food ingredients. *PIC removed these food containers from the bulk ingredients at the time of inspection*
43 Knives, forks and spoons that are not prewrapped shall be presented so that only the handles are touched by employees. *PIC trashed these utensils at the time of inspection*
45 Equipment: - Observed defective glass cleaner on the floor in the prep area (not in use at TOI) - Observed non-NSF/ ANSI approved mini freezer at the downstairs bar. - Observed a broken lid on a chest freezer in the basement prep area. - Observed a ineffective door gasket on bottom refrigeration compartment of the far right cold-holding prep unit in the kitchen/prep area, which lacks a complete seal when closed.
45 Cutting board located at the bar area was observed with deep scratches and scoring not allowing for effective cleaning and sanitizing. *PIC discarded cutting board at the time of inspection*
47 General cleaning (non-food contact): -observed dusty walk-in cooler vents on exterior walk-in coolers -observed ice accumulations inside the mini freezer at bar area -observed dust along shelving in the bar area and below seating -dusty wall vents observed in seating area -dusty ceiling vents observed in restrooms
53 - Observed holes/ gaps in the ceiling tiles in the basement prep area.
53 General cleaning (premises): -dust accumulation observed along floor perimeters in bar area(s) -dust accumulation observed behind basement equipment/ under shelving
Bourbon & Branch
705 N 02nd St
PHILADELPHIA, PA 19123
Inspection Date: 03/10/2025

8 The handwashing sink in the upstairs bar area does not have single use towels, continuous towels, or air drying device. Corrective action; PIC replenished the paper towels during the inspection.
36 - Observed mouse droppings on the lower lip exterior surface of the warmer in the side server/prep area. - Observed mouse droppings on the floor perimeters next to the under-counter refrigeration unit in the basement prep area. - Observed mouse droppings on the floor perimeters next to the counter prep table in the basement prep area. - Observed mouse droppings on the lower vent surfaces of the HVAC unit in the rear basement storage area. - Observed mouse droppings on the floor perimeter corner at the upstairs bar area next to the refrigeration unit.
37 - Food items (beverages) are not stored at least 6 inches above the floor in the side hallway/storage room near the prep area.
45 - Observed non-NSF/ ANSI approved mini freezer at the downstairs bar. - Observed a broken lid on a chest freezer in the basement prep area. - Observed a ineffective door gasket on bottom refrigeration compartment of the far right cold-holding prep unit in the kitchen/prep area, which lacks a complete seal when closed.
47 - Observed stains on the exterior surfaces of the warmer near the rear seating area. - Observed mouse droppings on the lower lip exterior surface of the warmer in the side server/prep area. - Observed ice accumulations inside the reach-in freezer at the downstairs bar area. - Observed dust and debris on storage shelves in the basement and on shelves in the bar areas. - Observed rust and stains on the shelving rack in the upstairs prep area. - Observed mouse droppings on the lower vent surfaces of the HVAC unit in the rear basement storage area. - Observed dust on top equipment (soda machine) in the side server/prep area.
51 The downstairs restroom does not have a lidded receptacle.
51 - Observed dust, trash, and debris on the floor at the side of the handwashing sink in the upstairs bar restroom. - Observed dust accumulations on the ceiling vent in the upstairs bar restroom.
53 - Observed mouse droppings on the floor perimeters next to the under-counter refrigeration unit in the basement prep area. - Observed mouse droppings on the floor perimeters next to the counter prep table in the basement prep area. - Observed mouse droppings on the floor perimeter corner at the upstairs bar area next to the refrigeration unit. - Observed stains on the ceiling tiles in the kitchen area. - Observed dust, trash, and debris on floor perimeters of upstairs bar area.
53 - Observed gaps in the ceiling tiles in the kitchen area. - Observed unsealed utility lines in the kitchen and basement prep areas. - Observed broken and damaged floor tiles in the upstairs prep and upstairs bar areas.
53 Broom observed idle on the floor. Maintenance tools should be elevated in a designated space when not in use.
Bourbon & Branch
705 N 02nd St
PHILADELPHIA, PA 19123
Inspection Date: 03/07/2025

6 Observed multiple food employees donning single use gloves without a prior hand wash. Corrective action; Sanitarian asked food employees to wash their hands before donning single use gloves during the inspection.
8 - Old food residue and stains observed in the handwashing sink in the basement prep area. A handwashing facility may not be used for purposes other than handwashing. - A bucket was observed inside of the handwashing sink in the prep area. PIC removed the bucket during the inspection.
13 - Observed several raw and RTE food items in the lower compartments of the cold-holding prep units in the prep area without proper coverings.
14 The can opener had an accumulation of crust and food residue stains on the food contact surfaces. Sanitarian asked PIC to clean the can opener during the inspection.
36 - Observed mouse droppings on the floor perimeters in the downstairs bar area.
37 - Food items (beverages, kegs) are not stored at least 6 inches above the floor in the walk-in cooler and basement prep areas.
39 Moist wiping cloths observed lying on equipment and not stored in sanitizing solution.
45 -Raw wood shelving observed used for storage in the basement.
45 - Observed non-NSF/ ANSI approved mini refrigerators/ freezers. - Observed a broken door on the reach-in freezer in the kitchen area. - Observed a broken lid on a chest freezer in the basement prep area.
45 Cutting boards observed with deep scratches and scoring not allowing for effective cleaning and sanitizing.
47 - Observed stains on the exterior surfaces of the warmer near the rear seating area. - Observed ice accumulations inside the reach-in freezers in the prep and bar areas. - Observed dust and debris on storage shelves in the basement and on shelves in the bar areas. - Observed rust and dust accumulations on shelves in the walk-in cooler in the basement. - Observed rust and stains on the shelving rack in the upstairs prep area.
53 - Observed grimes, stains, and debris on the floor surfaces and perimeters in the upstairs and downstairs bar area, the kitchen, ware washing, and basement prep areas. - Observed stains on the ceiling tiles in the kitchen area. - Observed grease accumulations on the floor and wall surfaces behind and the cooking equipment. - Observed mouse droppings on the floor perimeters in the downstairs bar area.
53 - Observed gaps in the ceiling tiles in the kitchen area. - Observed pealing paint on shelving surfaces in the basement. - Observed unsealed utility lines in the kitchen area. - Observed broken and damaged floor tiles in the upstairs prep and upstairs bar areas.
53 Brooms and dustpans observed idle on the floor. Maintenance tools should be elevated in a designated space when not in use.
Bourbon & Branch
705 N 02nd St
PHILADELPHIA, PA 19123
Inspection Date: 02/06/2025

8 - Old food residue observed in the handwashing sink in the basement prep area. A handwashing facility may not be used for purposes other than handwashing.
11 Observed a jug of expired milk in the counter refrigeration unit in the basement prep area. Corrective action; Food employee segregated the expired milk to discard from use.
13 Food items (shrimp) inside the chest freezer in the basement prep area were not covered to protect from contamination. Corrective action; Food employee placed a proper covering on the food items during the inspection.
14 The can opener had an accumulation of food residue on the food contact surfaces. Sanitarian asked food employee to clean the can opener during the inspection.
26 Working containers of handwashing soap in the upstairs and downstairs bar areas were not marked with the common name of the chemical. Corrective action; Food employee labeled the handwashing soap containers during the inspection.
36 Observed gaps in the trap door in the basement which does not protect against the entry of insects, rodents, and other animals.
36 - Observed mouse droppings on the floor perimeters next to the warmer in the server prep area, next to and underneath the ice machine in the basement prep area, near the chemical and single-use article storage shelves in the basement storage area, and in the basement prep area near the counter refrigeration unit. - Observed mouse droppings on top of boxes and shelving surfaces on the chemical and single-use article storage shelves in the basement storage area. - Observed accumulations of dead roaches on traps in the basement storage areas. Dead or trapped pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition or the attraction of pests.
37 - Food items are not stored at least 6 inches above the floor in the walk-in cooler and basement prep areas.
39 Moist wiping cloths observed lying on equipment and not stored in sanitizing solution.
45 Cutting boards observed with deep scratches and scoring not allowing for effective cleaning and sanitizing.
45 -Raw wood shelving observed used for storage in the basement.
45 - Observed non-NSF/ ANSI approved mini refrigerators/ freezers. - Observed a broken door on the reach-in freezer in the kitchen area. - Observed a broken lid on a chest freezer in the basement prep area.
47 - Observed stains on the exterior surfaces of the warmer near the rear seating area. - Observed ice accumulations inside the reach-in freezers in the prep and bar areas. - Observed stains on the exterior and interior surfaces of the reach-in freezers and cold-holding prep refrigerators in the prep area. - Observed dust and debris on storage shelves in the basement and on shelves in the bar areas. - Observed rust and dust accumulations on shelves in the walk-in cooler in the basement. - Observed rust and stains on the shelving rack in the upstairs prep area. - Observed mouse droppings on top of boxes and shelving surfaces on the chemical and single-use article storage shelves in the basement storage area.
53 - Observed gaps in the ceiling tiles in the kitchen area. - Observed pealing paint on shelving surfaces in the basement. - Observed unsealed utility lines in the kitchen area. - Observed broken and damaged floor tiles in the upstairs prep and upstairs bar areas.
53 Brooms and dustpans observed idle on the floor. Maintenance tools should be elevated in a designated space when not in use.
53 - Observed grimes, stains, and debris on the floor surfaces and perimeters in the upstairs and downstairs bar area, the kitchen, ware washing, and basement prep areas. - Observed stains on the ceiling tiles in the kitchen area. - Observed grease accumulations on the floor and wall surfaces behind and the cooking equipment. - Observed grease and grime accumulations on the floor surfaces under the stairs in the basement near the counter refrigeration unit. - Observed clutter and unnecessary items on the floor surfaces in the basement storage areas. - Observed mouse droppings on the floor perimeters next to the warmer in the server prep area, next to and underneath the ice machine in the basement prep area, near the chemical and single-use article storage shelves in the basement storage area, and in the basement prep area near the counter refrigeration unit.
54 Observed a damaged covering on the ceiling light in the prep area.
Bourbon & Branch
705 N 02nd St
PHILADELPHIA, PA 19123
Inspection Date: 01/07/2025

1 The food facility operator shall be the Person in Charge or shall designate a Person in Charge and shall ensure that a Person in Charge is present at the food facility during all hours of operation. *PIC arrived by the end of the inspection*
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. Person with a valid Servsafe certificate was present for the inspection, but PIC with a valid Philadelphia Food Safety Certificate arrived later during the inspection.
8 - Old food residue observed in the handwashing sink in the upstairs prep area. A handwashing facility may not be used for purposes other than handwashing. - A shot glass was located in the handwashing sink in the downstairs bar area.
8 - Soap was not available at the handwashing sink in the downstairs and upstairs bar areas. - Paper towels were not available at the upstairs bar area. - An employee handwashing reminder sign was not available at the upstairs bar handwashing sink.
14 The can opener had an accumulation of food residue on the food contact surfaces.
36 - Visible physical evidence of rodent activity observed: mouse droppings observed in the basement prep area and basement storage rooms along floor perimeters. - Observed an accumulation of dead roaches on a trap in the basement storage area. Dead or trapped pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition or the attraction of pests.
37 - Food is not stored at least 6 inches above the floor in the walk-in cooler. - Observed food and beverage items stored on the floor in the basement storage areas.
41 - Observed utensils being stored in a container of room temperature water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a container of water if the water is maintained at a temperature of at least 135 degrees F. - Common bowls or food containers observed without handles in direct contact with bulk food ingredients.
43 Observed single-use dishes, plates, and opened to-go containers not inverted on the basement storage shelves, where they are not protected from dust or other contamination.
45 Cutting boards observed with deep scratches and scoring not allowing for effective cleaning and sanitizing.
45 -Raw wood shelving observed used for storage in the basement.
45 - Observed non-NSF/ ANSI approved mini refrigerators/ freezers. - Observed a broken door on the reach-in freezer in the kitchen area.
47 - Observed stains on the exterior surfaces of the warmer near the rear seating area. - Observed ice accumulations inside the reach-in freezers in the prep area. - Observed stains on the exterior and interior surfaces of the reach-in freezers in the prep area. - Observed stains on the interior and exterior surfaces of the cold-holding prep refrigerators. - Observed grease accumulations on the surfaces of the cooking equipment. - Observed dust and debris on the dry storage shelves in the basement. - Observed rust and dust on storage shelves in the walk-in cooler in the basement.
51 The downstairs restroom lacks a lidded receptacle.
51 - Observed dust accumulations on the ceiling vent in the upstairs restroom.
53 Brooms and dustpans observed idle on the floor. Maintenance tools should be elevated in a designated space when not in use.
53 - Observed mouse droppings on the floor perimeters of the basement prep area and basement storage rooms. - Observed grimes, stains, and debris on the floor surfaces and perimeters in the upstairs and downstairs bar area, the kitchen, and basement prep areas. - Observed stains on the ceiling tiles in the kitchen area. - Observed grease accumulations on the floor and wall surfaces behind and the cooking equipment. - Observed clutter and unnecessary items on the floor surfaces in the basement storage areas.
53 - Observed gaps in the ceiling tiles in the kitchen area. - Observed peeling paint on shelving surfaces in the basement. - Observed kegs stored on the floor surfaces in the basement storage areas.
54 Hood filters have an accumulation of static dust and grease.
63 Person in Charge of premises has not posted the appropriate warning signs regarding the dangers of consuming alcoholic beverages during pregnancy.
Bourbon & Branch
705 N 02nd St
PHILADELPHIA, PA 19123
Inspection Date: 11/22/2024

1 The food facility operator shall be the Person in Charge or shall designate a Person in Charge and shall ensure that a Person in Charge is present at the food facility during all hours of operation. *PIC arrived by the end of the inspection*
8 Old food residue observed in the handwash sink in the basement prep area. A handwashing facility may not be used for purposes other than handwashing.
14 Soda gun holster at the bar has accumulation of pink mildew/ slime at the bottom. *PIC removed holster on site and cleaned/ sanitized*
36 Visible physical evidence of rodent activity observed: mouse droppings observed in the basement prep area/ basement storage rooms along floor perimeters, and upstairs floor perimeters at employee service bar (to the left of the oven warmer).
36 Dead mice observed on glue traps in basement. Removing dead or trapped rodents: shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition or the attraction of pests.
36 An insect control device located in the prep area (above where chips/ food products are stored) with potential to contaminate food, equipment, and / or utensils.
37 Food is not stored at least 6 inches above the floor in the walk-in cooler.
41 Observed utensils being stored in a container of room temperature water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a container of water if the water is maintained at a temperature of at least 135 degrees F.
41 Common bowls or food containers observed without handles in direct contact with bulk food ingredients (flour and breadcrumbs).
45 -Raw wood shelving observed used for storage in the basement
45 Cutting boards observed with deep scratches and scoring not allowing for effective cleaning and sanitizing.
45 Equipment: -observed non-NSF/ ANSI approved mini refrigerators/ freezers -observed defective mechanical dishwasher unit in kitchen (not in use) -observed ice build-up in the chest freezers in the lower prep area and the mini freezers in the prep kitchen and bar area.
47 General cleaning (non-food contact): -dusty ceiling vents observed in the kitchen prep area
51 Restroom closest to the bar seating area lacked a lidded receptacle.
53 General cleaning (premises): -mouse droppings observed along floor perimeters in the basement prep and storage areas, and upstairs service bar area. -dust accumulation and food residue observed along bar floor perimeters
53 Brooms observed idle on the floor. Maintenace tools should be elevated in a designated space when not in use.
Bourbon & Branch
705 N 02nd St
PHILADELPHIA, PA 19123
Inspection Date: 08/26/2024

1 The food facility operator shall be the Person in Charge or shall designate a Person in Charge and shall ensure that a Person in Charge is present at the food facility during all hours of operation. *Food safety certified person arrived by the end of the inspection*
8 Old food residue and dishes were observed in the handwash sink in the basement prep area.
8 No soap or papertowels were observed at the handwash sink behind the bar. *PIC provided them on site*
13 Multiple food items (raw and fresh) were stored together and observed without covers in the under-counter refrigeration units.
20 Multiple food items were held at 51-56 degrees F rather than 41 degrees F or below as required. *These food items were discarded at the time of inspection*
21 Multiple potentially hazardous ready to eat food items, prepared in the food facility and held for more than 48 hours, located in the refrigeration units, were not date marked.
36 Visible physical evidence of rodent activity observed: mouse droppings observed in the basement prep area/ basement storage rooms along floor perimeters.
37 Food is not stored at least 6 inches above the floor in the walk-in cooler.
41 Knives and cleavers stored between the back of the warewashing area wall and the sink, which is an area not easily cleaned and sanitized.
41 Food dispensing utensil in the multiple food items- observed in direct contact with food -and not having handle stored above the top of the food.
41 -In use utensils were being stored in murky room temperature water when not in use.
45 Cutting boards observed with deep scratches and scoring not allowing for effective cleaning and sanitizing.
45 - Observed ice build-up in the chest freezers in the lower prep area and the mini freezers in the prep kitchen and bar area. - Observed non-NSF approved reach-in freezer in the kitchen and bar area. - Observed defective under the counter refrigeration unit holding ambient temp of 57 degrees F (food items were discarded from this unit and PIC was instructed to discontinue use until properly serviced). -Observed defective under the counter refrigeration unit being used for dry storage in the kitchen.
45 -Raw wood shelving observed used for storage in the basement
46 Food facility lacks sanitizer test strips to monitor sanitizer concentration.
47 Heavy grease accumulation observed on kitchen equipment and on exhaust hood
Bourbon & Branch
705 N 02nd St
PHILADELPHIA, PA 19123
Inspection Date: 08/03/2023

20 - Food (Mayo & Chipotle Mayo) were held at 63.1 degrees F rather than 41 degrees F or below as required in the under-counter refrigeration unit in the lower prep area. - Food/beverages (sliced lemons & juice) were held at 51.8 degrees F rather than 41 degrees F or below as required in the under-counter cabinet unit behind the bar area. - Observed tofu in the produce walk-in cooler at 46 degrees F instead of 41 degrees F or lower. **Lemon slices & juices were relocated to the basement refrigerator at the time of the reinspection. **Mayos were discarded at the time of the reinspection. **Tofu was relocated at the time of the inspection; person in charge stated that tofu had been delivered and placed in the unlocked walk-in this morning.
45 - Observed ice build-up in the chest freezers in the lower prep area and the mini freezers in the prep kitchen and bar area. - Observed non-NSF approved reach-in freezer in the kitchen and bar area. - Observed bread crate being used for elevation. - Observed an accumulation of static dust on the fan cover of the under-counter refrigerator behind the bar containing ingredients. - Observed under-counter refrigerators containing wine, beer and ingredients not properly keeping items in temperature. - Observed produce walk-in not properly operating to keep items at 41 degrees F or lower. - Observed a porcelain handwashing sink at the upper bar area.
49 - Observed dripping condensation line behind the beer walk-in cooler in the basement area. - Observed loose faucet attachment on the prep sink in the kitchen area. - Observed slow dripping pipe under the rinse compartment of the 3-bay sink at the first floor bar area.
51 Observed an accumulation of static dust on the lower gender neutral restroom vent. **Person in charge had an employee clean the vent during the reinspection.
65 Facility lacks a garbage grinder.
Bourbon & Branch
705 N 02nd St
PHILADELPHIA, PA 19123
Inspection Date: 07/13/2023

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. **Sanitarian emailed a copy of the Philadelphia Food Safety Certificate Application at the time of the inspection.
8 The handwashing sink in the bar area did not have any paper towels. **Paper towels were placed at the sink at the time of the reinspection.
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. **The 3-bay warewashing sink will be used until the dish machine is properly operating.
26 Observed loose bait pellets on the floor in between the chest freezer with the damaged lid and the wall.
45 Raw wood shelving units observed in the basement area, which are not smooth and easily cleanable, being used to store food equipment and in the under-counter refrigerator behind the bar.
45 - Torn rubber gasket and damaged lid observed on the chest freezer. - Observed ice build-up in the chest freezers in the lower prep area and the mini freezers in the prep kitchen and bar area. - Observed non-NSF approved reach-in freezer in the kitchen and bar area. - Observed bread crate being used for elevation. - Observed an accumulation of static dust on the fan cover of the under-counter refrigerator behind the bar containing ingredients. - Observed under-counter refrigerators containing wine, beer and ingredients not properly keeping items in temperature.
46 Food facility lacks chlorine sanitizer test strips to monitor sanitizer concentration of the dish machine.
47 - Observed an accumulation of static dust on the fan cover in the food walk-in cooler. - Observed standing water on the floor behind the beer walk-in cooler.
49 - Observed dripping condensation line behind the beer walk-in cooler.
51 Observed the upper gender neutral restroom without a lidded receptacle for women's sanitary napkins.
51 Observed an accumulation of static dust on the lower and upper gender neutral restrooms vent.
53 - Observed some porous ceiling tiles in the kitchen area.
53 - Observed broken glass and debris under the 3-bay sink behind the bar area. - Observed food debris on the floor in the beer walk-in cooler.
54 Light in the basement prep area is not shielded from breakage.
54 - Observed produce walk-in cooler with a blown out light. - Observed blown out lights in the women's upper restroom.
54 Observed a large accumulation of static dust on the ceiling vents in the kitchen.
65 Facility lacks a garbage grinder.
Bourbon & Branch
705 N 02nd St
PHILADELPHIA, PA 19123
Inspection Date: 05/18/2023

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. **Sanitarian emailed a copy of the Philadelphia Food Safety Certificate Application at the time of the inspection.
8 Paper towel dispenser observed empty at the handwashing sink behind the bar. **Paper towels were supplied at the handwashing sink at the time of the inspection.
8 Container of sliced potatoes was observed in the handwashing sink in the prep kitchen. **The container was relocated at the time of the inspection .
14 Observed 3-bay sink without any stoppers. **Stoppers were supplied at the time of the inspection.
14 The food-contact surfaces of equipment and utensils did not reach 160 degrees F (115.2 degrees F) during the sanitizing cycle of the high temperature dishwasher as evidenced by the failure of the temperature indicator. **The 3-bay warewash sink will be used until the dish machine is reaching a temperature of 160 degrees F.
26 Observed loose bait pellets on the floor between the chest freezer with the damaged lid and the wall.
34 Temperature measuring device for ensuring proper temperatures of equipment was not available or readily accessible in the walk-in cooler in the basement area.
36 Visible physical evidence of rodent activity (dead mouse body) observed in the basement area.
41 Food dispensing utensil in the bulk flour and panko observed in direct contact with food and not having handle stored above the top of the food.
45 Raw wood shelving units observed in the basement area, which are not smooth and easily cleanable, being used to store food equipment and in the under-counter refrigerator behind the bar.
45 - Torn rubber gasket and damaged lid observed on the chest freezer. - Observed ice build-up in the chest freezers in the lower prep area and the mini freezers in the prep kitchen and bar area. - Observed non-NSF approved reach-in freezer in the kitchen and bar area. - Observed bread crate being used for elevation. - Observed non-NSF approved handwashing sink behind the upper bar area. - Observed an accumulation of static dust on the fan cover of the under-counter refrigerator behind the bar. - Observed under-counter refrigerator containing wine not properly keeping whole fruit and drinks in temperature.
47 Observed an accumulation of static dust on the fan cover in the food walk-in cooler.
49 - Observed dripping faucet on the prep sink in the kitchen area. - Observed slow draining handwashing sink at the bar area.
51 Observed the upper gender neutral restroom without a lidded receptacle for women's sanitary napkins.
51 Observed an accumulation of static dust on the lower restroom vent.
53 - Observed some porous ceiling tiles in the kitchen area.
53 - Observed broken glass and debris under the 3-bay sink behind the bar area. - Observed food debris on the floor in the beer walk-in cooler.
54 Observed walk-in cooler in the back outer area without a light.
54 Light in the basement prep area is not shielded from breakage.
54 Observed a large accumulation of static dust on the ceiling vents in the kitchen.
65 Facility lacks a garbage grinder.
Bourbon & Branch
705 N 02nd St
PHILADELPHIA, PA 19123
Inspection Date: 02/03/2023

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. **Sanitarian emailed a copy of the Philadelphia Food Safety Certificate Application to the person in charge.
26 Observed loose bait under shelving units in the basement/storage area.
34 Temperature measuring device (internal thermometer) for ensuring proper temperatures of equipment was not available or readily accessible in the walk-incooler in the basement area.
41 Food dispensing utensil in the bulk flour and panko observed in direct contact with food and not having handle stored above the top of the food.
45 - Torn rubber gasket and damaged lid observed on the chest freezer. - Observed ice build-up in the chest freezers in the lower prep area. - Observed inoperable under-counter unit in the kitchen being used for storage. - Observed non-NSF approved reach-in freezer in the kitchen area. - Observed bread crate being used for elevation. - Observed non-NSF approved handwashing sink behind the upper bar area
45 Raw wood shelving units observed in the basement area, which are not smooth and easily cleanable, being used to store cleaning equipment.
45 Raw wood shelving units observed in the basement area, which are not smooth and easily cleanable, being used to store food equipment.
45 Observed chicken fry mix spillage on the wooden shelving unit in the basement area.
47 Observed an accumulation of static dust on the fan cover in the food walk-in cooler.
47 Observed syrup residue on a case of plastic lids from the soda line.
51 Observed the upper gender neutral restroom without a lidded receptacle for women's sanitary napkins.
53 - Maintenance tools (broom & dustpan) observed stored idle near the soda machine; relocate to utility storage area when not in use. - Observed maintenance tools (brooms) not being elevated when stored in the outside area.
53 - Observed crack/damaged floor tiles in the kitchen area and behind the bar area. - Observed some porous ceiling tiles in the kitchen area. - Observed holes on the wall of the staircase leading down to the basement area.
54 Observed a lights out in the upper women's restroom.
54 Observed a large accumulation of static dust on the ceiling vents in the kitchen.
Bourbon & Branch
705 N 02nd St
PHILADELPHIA, PA 19123
Inspection Date: 12/28/2022

8 Paper towel dispenser empty at the handwashing sink at the bar area. **Employee supplied paper towels at the handwashing sink at the time of 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. **3-bay compartment warewashing sink will be used until dishwasher is operating correctly.
26 Observed loose bait under shelving units in the back basement/storage area.
34 Temperature measuring devices (internal thermometers) for ensuring proper temperatures of equipment are not available or readily accessible in the refrigeration units.
35 Working bulk food ingredient storage containers (sugar, panko, and flour) were not labeled with the common name of the food in the lower prep area.
37 Food (sliced potatoes) were not stored at least 6 inches above the floor in the produce walk-in cooler.
45 - Torn rubber gasket and damaged lid observed on the chest freezer. - Observed ice build-up in the chest freezers in the lower prep area. - Observed inoperable under-counter unit in the kitchen being used for storage. - Observed non-NSF approved reach-in freezer in the kitchen area.
45 Raw wood shelving units observed in the basement area, which are not smooth and easily cleanable, being used to store food equipment.
46 Food facility lacks quaternary ammonium (QAC) and Chlorine sanitizer test strips to monitor sanitizer concentration.
47 Observed an accumulation of static dust on the fan cover in the food walk-in cooler.
49 Observed the left handwashing sink in the women's restroom slow draining.
51 Observed an accumulation of static dust on the vent in the lower and upper gender neutral restrooms.
51 Observed the upper gender neutral restroom without a lidded receptacle for women's sanitary napkins.
53 - An accumulation of static grease observed on the floor under and in between the cooking equipment in the kitchen area. - Observed broken glass and debris under the handwashing sink and 3-bay sink behind the bar area. - Observed loose bait under all the shelving units in the lower basement/storage area. - Observed sticky trap with dead bugs under the stainless steel table next to the undamaged chest freezer in the lower basement/storage area.
53 - Observed crack/damaged floor tiles in the kitchen area and behind the bar area. - Observed some porous ceiling tiles in the kitchen area.
53 Maintenance tools (broom & dustpan) observed stored idle near the handwashing sink in the lower prep area; relocate to utility storage area when not in use
54 Observed a large accumulation of static dust on the ceiling vents in the kitchen.
54 Observed a lights out in the women's restroom.
Bourbon & Branch
705 N 02nd St
PHILADELPHIA, PA 19123
Inspection Date:  

 
 Inspections