Inspection Report

Philly PHLavors (B/C connector)
8500 Essington Ave B/C connector
PHILADELPHIA, PA 19153
« Back
Related Reports
Philly PHLavors (B/C connector)
8500 Essington Ave B/C connector
PHILADELPHIA, PA 19153
Inspection Date: 02/03/2023

8 Soap and a waste container lacking at the warewash area hand sink. These items were placed at this sink.
34 Temperature measuring devices (probe thermometer) for ensuring proper temperatures of food are not available or readily accessible.
43 Unwrapped stirrers observed in the self service area in a cup rather than in a dispenser that would prevent potential contamination of food- or lip- contact surfaces by customers' hands.
45 Plastic crates are used to elevate items rather than NSF approved dunnage racks.
46 Food facility lacks sanitizer test strips to monitor sanitizer concentration.
47 -Brown residue observed on the sink surfaces in the front prep area. -Food debris observed in the 3 basin sink.
51 The shared toilet rooms and dining area hand sinks are lacking hand wash reminder signs in the food court area.
53 Observations: -General debris on floor perimeters beside the ice machine in the rear warewash area. -The drain catch basin below the ice machine contains debris and grey residue.
53 The broom and dust pan are stored on the floor and the mop is stored in the bucket rather than hanging on a utility rack.
54 Employee's jackets stored on top of packages of spring water. A separate storage area for employees items was not observed.
Philly PHLavors (B/C connector)
8500 Essington Ave B/C connector
PHILADELPHIA, PA 19153
Inspection Date: 12/14/2022

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 employee present had a Serv Safe certificate only. An employee with a Philadelphia Food Safety Certificate arrived during the inspection. The application for the Philadelphia Food Safety Certificate will be emailed with this report.
6 Food employee did not follow proper handwash procedures. Food employee did not wash hands between changing tasks. Employee removed one glove to use the cash register and put the glove back on without washing hands and donning fresh gloves. The inspector requested that the food employee remove gloves, wash and dry hands and put on fresh gloves before prepping food for the next customer.
8 -Soap and a trash can were not available at the hand wash sink in the rear warewash / prep area. -Empty soap container at the first hand sink in the service / prep area. They were provided during the inspection.
14 The 3 basin sink was set up to wash only. The person in charge set up the sanitizer basin during the inspection. All dishes, equipment and utensils should be washed, rinsed, sanitized and air dried before usee.
21 Several prewrapped deli meats, cheeses, prepared produce and other ready to eat foods are not date marked in the walk in refrigerator and service area cold prep refrigerator. The person in charge stated that these items usually last three days or more. He began to place date stickers on items in the walk in refrigerator and cold prep refrigerator. 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.
34 Temperature measuring devices (probe thermometer) for ensuring proper temperatures of food are not available or readily accessible.
43 -Lids observed stored turned up and a splash guard lacking between the hand sink and the cups and lids stored on the counter in the service / prep area. The lids and cups were moved away from the hand sink.
45 There are two sinks labeled hand sinks in the front service / prep area. However the first sink was not supplied with soap. One sink in this area can be used as a dump sink. Remove the hand wash reminder sign from the sink used as a dump sink.
46 Food facility lacks sanitizer test strips to monitor sanitizer concentration.
47 -Some pink residue observed on the cover over the ice in the ice machine the rear prep area.
51 The shared toilet rooms and dining area hand sinks are lacking hand wash reminder signs in the food court area.
53 Observations: -General debris on floor perimeters under and beside the ice machine and other sinks in the rear warewash / prep / storage area.
54 Employee book bag stored on the floor next to packages of spring water. A separate storage area for employees items was not observed.
Philly PHLavors (B/C connector)
8500 Essington Ave B/C connector
PHILADELPHIA, PA 19153
Inspection Date: 09/27/2022

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 employee present had a Serv Safe certificate only.
8 -The handwash sinks in the service/ prep area was blocked by pictures and not accessible at all times for employee use. The pictures were removed. -The rear 3 basin sink/ prep / storage area handwash/grinder sink is not in good repair. The water is draining onto the floor.
14 The 3 basin sink was set up to wash only. An employee prepared the sanitizer solution during the inspection.
21 Boiled eggs and other ready to eat foods are not date marked in the walk in refrigerator. Large containers of cut fruit in the cold prep refrigerators are lacking use by or prepared on dates. The person in charge stated that these items usually do not last more than two days. 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.
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. A carton of Half & Half was observed on the counter for customer self service. It was probed at 58 degrees F. It was discarded.
34 Temperature measuring devices (probe thermometer) for ensuring proper temperatures of food are not available or readily accessible.
36 Flies observed landing on surfaces in the front service/prep and rear prep areas.
43 Unwrapped stirrers observed in the customer self service area. Single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. The stirrers were moved behind the counter.
45 The garbage grinder is not in good repair on the rear handwash sink. The rear prep area hand sink is draining onto the floor.
46 Food facility lacks sanitizer test strips to monitor sanitizer concentration.
47 -Flies are landing on food contact surfaces and other surfaces in the front service / prep area and the rear prep area.
49 The rear prep area handwash / grinder sink is draining onto the floor.
53 Observations: -Accumulated residue on floor perimeters under and beside the ice machine. -Flies observed in the front service / prep area and rear prep area.
53 -The broom and dust pan are stored on the floor rather than hanging when not in use. -The mop is stored in the bucket rather than hanging when not in use.
Philly PHLavors (B/C connector)
8500 Essington Ave B/C connector
PHILADELPHIA, PA 19153
Inspection Date: 08/25/2022

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. An employee with a Philadelphia Health Department issued Food Manager Certificate arrived during the inspection.
8 -The handwash sink in the service/ prep area was blocked by a picture and not accessible at all times for employee use. The picture was removed. -The rear 3 basin sink/ prep / storage area handwash/grinder sink is not in good repair. The water is draining onto the floor.
14 Black and red residue observed on the interior of the ice machine bin on the cover. The person in charge began emptying the ice machine to wash, rinse and sanitize all surfaces. The machine should then be air dried before further use.
21 Several large quantities of plastic wrapped ready to eat foods are not date marked in the walk in refrigerator. For example, hardboiled eggs, sliced deli meats and cheeses and cut vegetables. The person in charge stated that these items usually do not last more than two days. 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.
36 Flies observed landing on surfaces in the front service/prep area.
43 Unwrapped stirrers observed in the customer self service area. Single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. The stirrers were moved behind the counter.
45 The garbage grinder is not in good repair on the rear handwash sink.
47 -Accumulated black slime observed in the floor drain below the ice machine. -Flies are landing on food contact surfaces and other surfaces in the front service / prep area.
48 Some of the handwash sinks in the closest women's toilet room are lacking water at 100 degrees F.
49 The rear 3 basin sink / prep / storage area handwash / grinder sink is draining onto the floor.
53 Observations: -Dirt and debris on floor perimeters under and behind equipment. -Flies observed in the front service / prep area.
53 -The broom and dust pan are stored on the floor rather than hanging when not in use. -The mop is stored in soiled water rather than hanging when not in use.
Philly PHLavor
8500 Essington Ave B/C connector
PHILADELPHIA, PA 19153
Inspection Date:  

 
 Inspections