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Restaurant name: Happy Donut Deli
Type: Food
Address: 1808 E Allegheny AVE, Philadelphia, PA 19134
Phone: 215-423-3063
Total inspections: 2
Last inspection: 05/16/2010
Last inspection violation count: 0
Inspection findings | Inspection Date | Type |
|---|
| No violation noted during this evaluation. | 05/16/2010 | Follow-up |
- Duties of the Person in Charge (46.102)
Ensure that at least one person with a valid city issued Food Safety Certificate is present at the establishment during all hours of operation. At time of inspection a valid food safety certified person was not present. NOTE: A SERV Safe was posted for Dalin Makk
- Duty to Report Disease or Medical Condition (46.111)
(b) Responsibility of a person in charge to report information to Department. The person in charge shall notify the Department that a food employee is diagnosed with an illness due to Salmonella typhi, Shigella spp., Shiga toxin-producing Escherichia coli or hepatitis A virus. (c) Responsibilities of a food employee or food employee applicant. A food employee or a person who applies for a job as a food employee shall report to the person in charge the information specified in this section in a manner that allows the person in charge to prevent the likelihood of foodborne disease transmission. This information includes the date of onset of jaundice or the date of onset of any illness or condition specified in § 46.112. Food Safety Certified person was not present at time of inspection.
- Duty to Report Disease or Medical Condition (46.111)
Food safety certified person was not present at time of inspection.
- Food Sources (46.211)
Food shall be obtained from sources that comply with the Food Act, the Public Eating and Drinking Places Law and this chapter. Records of food sources shall be maintained and made available for review upon request by the Department. Documentation/receipts could not be provided for beef patties obsrved in the rear refrigeration unit. Maagement was instructed to initiate immediate corrective action.
- Preventing Contamination from Food Employees' Hands (46.261)
Employees should use gloves when preparing coffee. NOTE: Gloves were observed being worn while preparing all other foods.
- Hot Holding Potentially Hazardous Foods (46.385(a)(1))
(a) General. Except during preparation, cooking or cooling, or when time is used as the public health control as specified in subsection (c), potentially hazardous food shall be maintained at one of the following temperatures, as applicable: (1) At 58°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in § 46.361(b) (relating to cooking raw animal-derived foods) or reheated as specified in § 46.365(b)(5) (relating to reheating food) may be held at a temperature of 54°C (130°F) or above. At time of inspection, hot dogs in the hot holding unit measured at 81.8 F. Management was instructed to immediately discard of hot dogs.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
(a) General. Except during preparation, cooking or cooling, or when time is used as the public health control as specified in subsection (c), potentially hazardous food shall be maintained at one of the following temperatures, as applicable: (2) At 5°C (41°F) or less except as specified in paragraphs (3)—(5), or § 46.584(b) (relating to vending machines). At time of inspection the cold-holding sandwich station measured at 52.8 F, potentially hazardous foods that measured within appropriate temperatures were moved to a cooler unit.
- Food Temperature Measuring Devices Provided (46.632)
Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified in Subchapter C (relating to food). Provide thermometers inside of all cold and hot folding units. A food temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature of thin foods, such as meat patties or fish fillets. Provide a thermometer with a probe inside the cold-holding sandwich station, inside of the hot-holding hot dog unit, and the rear refrigerator.
- Maintenance & Operation of Manual Warewashing Equipment (46.676(a)-(c))
(a) Warewashing sinks: use limitation. A warewashing sink may not be used for handwashing. Warewashing sinks may not be used for food preparation. At time of inspection the following was observed: - The 3- basin sink was dirty with heavy dust and dirt accumulation - Employees were not familiar with proper sanitization procedures * Sanitization instructions were explained by sanitarian at time of inspection.
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The following surfaces need cleaning: - Domestic (reach-in) freezer located in the rear food prep area, due to old food stains and debris observed at time of inspection - Sink in bathroom needs cleaning due to dirt and a dead roach observed at time of inspection. Management is instructed to initiate immediate corrective action.
- Wiping Cloth Air Drying Locations (46.772)
(a) General. Except as provided in subsection (b), wiping cloths laundered in a food facility that does not have a mechanical clothes dryer as specified in § 46.615(b) (relating to clothes washers and dryers) shall be air-dried in a location and in a manner that prevents contamination of food, equipment, utensils, linens, single-service and single-use articles and wiping cloths. (b) Exception. This section does not apply if wiping cloths are stored after laundering in a sanitizing solution as specified in § 46.674(d) (relating to warewashing equipment: mechanical or manual). At time of inspection a soiled wet wiping cloth was observed air-drying on a food prep table.
- Retention, Drainage & Delivery of Sewage, Other Liquid Waste & Rainwater (46.862(b)-(f))
(b) Backflow prevention. (1) Except as specified in paragraphs (2) and (3), a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment or utensils are placed. A direct connection observed between the food prep sink and the 3-basin sink.
- Covered Waste Receptacle in Women's Toilet Room (46.882(b))
(b) Toilet room receptacle for sanitary napkins. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Provide a separate covered waste receptacle in the bathroom for the disposal of sanitary napkins.
- Cleaning Ventilation Systems (46.981(d))
(d) Cleaning ventilation systems without causing contamination, health hazard or nuisance. (1) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt and other materials. (2) If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge. Filters under the exhaust hood need cleaning due to heavy grease/crud accumulation observed at time of inspection.
- Controlling Pests, Removing Dead or Trapped Birds, Insects, Rodents and Pests (46.981(k)(l))
(k) Controlling pests. The presence of insects, rodents and other pests shall be controlled to minimize their presence on the premises by all of the following: (1) Routinely inspecting incoming shipments of food and supplies. (2) Routinely inspecting the premises for evidence of pests. (3) Using methods, if pests are found, such as trapping devices or other means of pest control as specified in § 46.1026(b) and (c) (relating to pesticides). (4) Eliminating harborage conditions. At time of inspection fresh mice droppings were observed along floor/wall perimeters in the rear food prep area. Eliminate mice infestation immediately. Management was instructed to initiate immediate corrective action. NOTE: Reciept for Western Pest Control Services dated 2/13/2010 were provided at time of inspection.
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03/08/2010 | Follow-up |
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