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Restaurant name: Daves Fresh Meat Groceries
Type: Food
Address: 2831 N 22nd ST, Philadelphia, PA 19132
Phone: 215-228-6842
Total inspections: 3
Last inspection: 09/21/2010
Last inspection violation count: 5
Inspection findings | Inspection Date | Type |
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- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
Uncovered deli meats observed in deli-display case. Provide protective covering for deli meats to prevent contamination. * Management initiated immediate corrective action.
- Food Storage Requirements & Prohibited Areas (46.321)
Food containers observed on floor of walk-in freezer unit. All food/beverage packages must be elevated at least 6 inches from the floor on NSF/ANSI approved dunnage racks.
- Drying Clean Equipment & Utensils (46.771)
Provide air-drying rack for properly drying clean food equipment and utensils.
- Insect Control Device Design & Installation (46.922(c))
An insect control device (fly strip) located above meat wrapping counter has potential to contaminate food, equipment, and / or utensils. * Management initiated immediate corrective action.
- Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
No sign or poster posted at the handwash sink in the meat service area to remind food employees to wash their hands. *Management initiated immediate corrective action.
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09/21/2010 | Regular |
- Duties of the Person in Charge (46.102)
Duties of the person in charge. Not in compliance with the Health Code.
- Hair Restraints (46.152)
Food employees observed not wearing hair restraints, such as nets, hats, or beard restraints.
- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
Uncovered meats observed on top of deli display case unit.
- Backflow Prevention Device when Required, Backflow Prevention Device on Carbonator (46.823(d)(e))
No backflow prevention device present at basement water meter.
- Controlling Pests, Removing Dead or Trapped Birds, Insects, Rodents and Pests (46.981(k)(l))
Visible physical evidence of rodent activity observed in the establishment. Flies observed in patron service area.
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05/13/2010 | Complaint |
- Pesticides (46.1026)
46.1026 - Pesticides Restricted use pesticides specified in § 46.1022(d) (relating to poisonous or toxic substances: limitations on presence and use) shall meet the requirements of a restricted use pesticide as specified in § 128.2 (relating to definitions). This section requires restricted use pesticides be one of the following: (1) Classified for restricted use under section 3(d) of the Federal Insecticide, Fungicide and Rodenticide Act of 1947 (7 U.S.C.A. § 136a(d)). (2) A pesticide designated by the Secretary for restricted use under section 7(b)(6) of the Pennsylvania Pesticide Control Act of 1973 (3 P. S. § 111.27(b)(6)). (b) Rodent bait stations. Rodent bait shall be contained in a covered, tamper-resistant bait station. (c) Tracking powders: pesticides and nontoxics. A tracking powder pesticide may not be used in a food facility. A nontoxic tracking powder (such as talcum or flour) may be used in a food facility if it will not contaminate food, equipment, utensils, linens and single-service and single-use articles. * Several bait in a bags was observed at several locations not applied properly.
- Hair Restraints (46.152)
* Food employees observed not wearing or wearing ineffective hair restraints, such as nets, hats, or beard restraints, where it is needed.
- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
46.281 - Preventing Contamination of Packaged and Unpackaged Food: Separation, Packaging & Segregation (a) Required protective measures. Food shall be protected from cross contamination by the following procedures, as applicable: (1) Separating raw animal-derived foods during storage, preparation, holding and display from: (i) Raw ready-to-eat food including other raw animal-derived food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables. (ii) Cooked ready-to-eat food. (2) Separating types of raw animal-derived foods (such as beef, fish, lamb, pork and poultry) from each other during storage, preparation, holding and display, except when these raw animal-derived foods are combined as ingredients, by doing the following: (i) Using separate equipment for each type or arranging each type of food in equipment so that cross contamination of one type with another is prevented. (ii) Preparing each type of food at different times or in separate areas. (3) Cleaning equipment and utensils as specified in § 46.712(a) (relating to frequency of cleaning equipment food-contact surfaces and utensils) and sanitizing as specified in § 46.731(c) (relating to sanitization: requirement, frequency and methods). (4) Storing the food in packages, covered containers or wrappings. The exception to this requirement is in subsection (b). (5) Cleaning hermetically sealed containers of food of visible soil before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Storing damaged, spoiled or recalled food being held in the food facility as specified in § 46.964 (relating to distressed merchandise: segregated). (8) Separating fruits and vegetables from ready-to-eat food before the fruits and vegetables are washed as specified in § 46.285 (relating to washing raw fruits and vegetables). (b) Exception to the requirement of storing foods in packages, covered containers or wrappings. Subsection (a)(4) does not apply to the following: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell that require peeling or hulling before consumption. (2) Primal cuts, quarters or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks. (3) Whole, uncut, processed meats such as country hams and smoked or cured sausages that are placed on clean, sanitized racks. (4) Food being cooled as specified in § 46.384(d)(2) (relating to potentially hazardous food: cooling). (5) Shellstock. * Common grinders or food processors in the front counter area and rear food prep area used to grind raw beef or pork after raw poultry without adequate cleaning and sanitizing. * Splash guard is not observed at the hand sink station in the front counter area.
- Wiping Cloths Use Limitations (46.304)
46.304 - Wiping Cloths: Use Limitations (a) Cloths used for wiping food spills. Cloths that are used for wiping food spills shall be used for no other purpose. (b) Wet and dry wiping cloths. Cloths used for wiping food spills shall be one of the following: (1) Dry and used for wiping food spills from tableware and carry-out containers. (2) Wet and cleaned as specified in § 46.751(b)(4) (relating to requirement and frequency of laundering), stored in a chemical sanitizer at a concentration specified in § 46.674(a) (relating to warewashing equipment: mechanical or manual), and used for wiping spills from food-contact and nonfood-contact surfaces of equipment. (c) Wiping cloths used with raw animal-derived foods. Dry or wet cloths that are used with raw animal-derived foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal-derived foods shall be kept in a separate sanitizing solution. (d) General cleanliness. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil. * Stained wiping cloth was observed on the counter in the front POS (point of sale) area. * Wiping cloths stored in sanitized solution was not observed, during time of inspection.
- Food Storage Requirements & Prohibited Areas (46.321)
* Food (boxes of food)is not stored at least 6 inches above the floor in the front counter area and in the dry storage area on the first floor.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
* Raw eggs [9 boxes of 30 dozen of eggs] held at 53-55 degrees F, rather than 45 degrees F or below as required.
- Durability & Strength of Equipment, Utensils, & Food Temperature Measuring Devices (46.541)
* Cardboard is used as floor meats to cover the black rubber mats
- Sanitization Requirements, Frequency and Methods (46.731)
46.731 - Sanitization: Requirement, Frequency and Methods (a) Requirement. Equipment food-contact surfaces and utensils shall be sanitized in accordance with this section. (b) Frequency. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (c) Methods: hot water and chemical. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized by the following methods, based upon the type of operation: (1) In hot water manual operations: by immersion for at least 30 seconds and as specified in § 46.676(d) (relating to manual warewashing equipment). (2) In hot water mechanical operations: by being cycled through equipment that is set up as specified in § 46.675(a), (d) and (e) (relating to mechanical warewashing equipment) and achieving a utensil surface temperature of 71°C (160°F) as measured by an irreversible registering temperature indicator. (3) In chemical manual or mechanical operations: including the application of sanitizing chemicals by immersion, manual swabbing, brushing or pressure spraying methods, using a solution as specified in § 46.674(d) (relating to warewashing equipment: mechanical or manual) for the following exposure time, as applicable: (i) Except as specified in subparagraph (ii), an exposure time of at least 10 seconds for a chlorine solution specified in § 46.674(d)(1). (ii) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L (ppm) that has a pH of 10 or less and a temperature of at least 38°C (100°F) or a pH of 8 or less and a temperature of at least 24°C (75°F). (iii) An exposure time of at least 30 seconds for other chemical sanitizing solutions. (iv) An exposure time used in relationship with a combination of temperature, concentration and pH that, when evaluated for efficacy, yields sanitization. * No sink stoppers was observed in the 3-basin sink. * Scales, meat slicer and other food contact surfaces are not properly sanitized as required, during time of inspection. * Unapproved bleach is used to sanitize.
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
46.981(h) - Maintaining & Using Handwashing Facilities (h) Maintaining and using handwashing facilities. Handwashing facilities shall be kept clean, and maintained and used as specified in § 46.825(a) (relating to operation and maintenance of plumbing facilities). * Raw chicken wings and oher debris was observed in the hand sink, during time of inspection. (Corrected on the spot) * No hand towels observed at the hand sink station, during time of inspection.
- Lighting Intensity (46.943)
* No lighting in the 2-door reach-in freezer unit in retail area.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
* Ceiling and/or walls is damaged on the 2nd floor area.
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03/23/2010 | Complaint |
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