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22nd St. Mini Market, 2201 W Oxford St, Philadelphia, PA - Restaurant inspection findings and violations

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Restaurant name: 22nd St. Mini Market
Type: Food
Address: 2201 W Oxford ST, Philadelphia, PA 19121
Phone: 215-236-3544
Total inspections: 4
Last inspection: 10/19/2010
Last inspection violation count: 8

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Inspection findings

Inspection Date

Type
  • In-Use Utensils & Between Use Storage (46.302)
    Water ice scoop observed in stagnant water. Scoops should be stored in clean dry location, under running water, or in water that maintains a temperature of 135 degrees F.
  • Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
    Potentially hazardous foods were observed out of temperature. Deli display case has eggs, cheese, hot dogs, and sasuages in unit with a temperature of 56 F. Internal temp of Salami is 54 degrees F.All potentially hazardous foods should be maintained at 41 degrees or below.
  • Materials for Surfaces that are Nonfood-Contact Surfaces (46.522)
    Food equipment in use does not meet minimum design standards: NoN-NSF freezer chest, microwave, toaster oven, bare wood shelving, and crates used for elevation.
  • Cleanability of Ventilation Hood System Filters & Grease Extracting Equipment (46.544(e))
    Clean accumulated dust in ventilation guard in bathroom.
  • Cooling, Heating, & Holding Capacities (46.611)
    Deli display case has a temperature of 56 degrees F. PIC was asked to adjust thermostat and/or repair. Unit should be maintained at 41 degrees or below.
  • Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
    Clean interior of freezer and freezer chest(water ice).
 10/19/2010Follow-up
No violation noted during this evaluation. 08/13/2010Follow-up
  • Wiping Cloths Use Limitations (46.304)
    Moist wiping cloths observed lying on prep table and not stored in sanitizing solution.
  • Food Storage Requirements & Prohibited Areas (46.321)
    All food and beverages need to be elevated at least six inches above the floor.
  • Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
    Potentially hazardous foods are not being maintained at 41 degrees or below to prevent the growth of bacteria. Eggs were recorded at 51 degrees F. Internal temperature of variety of deli meats range from 51-62 degrees F.Sliced tomatoes has an internal temperature of 49 degrees F. All potentially hazardous foods that are not maintained at 41 degrees or below must be discarded immediately.
  • Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
    Several baby food items were expired on retail shelf. Products removed from sale
  • Time as a Public Health Control for Potentially Hazardous Foods (46.385(c))
    Provide written time and temperature logs of refrigeration units that store potentially hazardous food. Potentially hazardous foods that are not maintaining a temperature of 41 degrees F must be discarded after four(4) hours.
  • Food Temperature Measuring Devices Provided (46.632)
    Temperature measuring devices for ensuring proper temperatures of food are not available or readily accessible:Probe thermometer
  • Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
    Food facility lacks sanitizer test strips to monitor sanitizer concentration.
  • Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
    Clean all retail shelving and storage shelving of dust and mouse droppings. Clean dust from can goods.
  • Sanitization Requirements, Frequency and Methods (46.731)
    A dead roach observed in sanitizing solution bucket with wiping clothes. Discontinue use of wiping clothes and sanitizing solution.
  • Operation & Maintenance of Storage Areas, Redeeming Machines, Waste Receptacles & Waste Handling Units (46.884)
    Wash and clean dumpster storage area. Remove all rubbish stored behind unit.
  • Cleanability of Floors, Walls, & Ceilings (46.921)
    Clean floor throughout of all Vermin evidence.
  • Controlling Pests, Removing Dead or Trapped Birds, Insects, Rodents and Pests (46.981(k)(l))
    Establishment has a severe vermin infestation. Numerous mice droppings were observed on beverage shelving in rear and under retail shelving (kick plate).Visible evidence of insect activity present: Numerous fruit flies observed around onions. Numerous flies observed throughout establishment. Excessive amount of roaches observed harboring under retail shelving. Dead roaches observed on kitchen floor and sanitizing bucket in three compartment sink.Provide invoice from Pest Control company upon next inspection.
 08/06/2010Complaint
  • Single-Use Gloves for Only One Task (46.305(a))
    Employee was observed multitasking with same gloves.
  • Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
    Potentially hazardous foods are not being maintained at 41 degrees or below. Sliced Tomatoes see degrees and Mayo 55 degrees F.Products were discarded
  • Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
    Several baby food items were expired on retail shelf. Products removed from sale
  • Cleanability of Ventilation Hood System Filters & Grease Extracting Equipment (46.544(e))
    Clean ANSUL system of grease and dust.
  • Food Temperature Measuring Devices Provided (46.632)
    Temperature measuring devices for ensuring proper temperatures of equipment are not available or readily accessible in refrigeration equipment.
  • Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
    Food facility lacks sanitizer test strips to monitor sanitizer concentration.
  • Equipment in Good Repair & Proper Adjustment (46.671)
    Food equipment in use does not meet minimum design standards. Domestic type freezer. Repair/replace freezer chest door. Insulation exposed, door beings held together by tape.
  • Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
    Clean food debris behind and under grill..
  • Storing Clean Items (46.774)
    Clean dry lack above freezer chest (were take-out trays are located).
  • Cleanability of Floors, Walls, & Ceilings (46.921)
    Clean floor perimeters in kitchen.
 04/29/2010Regular



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