Le Champignon De Tokio, 124 Lombard St, Philadelphia, PA - Restaurant inspection findings and violations

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Business Info

Restaurant name: Le Champignon de Tokio
Type: Food
Address: 124 Lombard ST, Philadelphia, PA 19147
Phone: 215-922-2515
Total inspections: 3
Last inspection: 10/05/2010
Last inspection violation count: 2
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Inspection findings

Inspection Date

Type
  • Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
    Test strips are not available to test sanitizer concentration.
  • Equipment in Good Repair & Proper Adjustment (46.671)
    Non-NSF/non-ANSI-approved toaster oven in use.
 10/05/2010Regular
  • Parasite Destruction: Records, Creation & Retention (46.364(c))
    Food facility Person in Charge cannot produce records showing the raw or partially cooked ready to eat fish has been frozen as required in the PA Food Code before service. *Invoices from "sashimi" supplier observed: Yama, Seafood, Inc.- Jersey City, NJ
  • Consumer Advisory for Raw or Undercooked Animal-Derived Food (46.423)
    Sushi foods are served raw or undercooked to the customer's request
 03/23/2010Regular
  • Duties of the Person in Charge (46.102)
    The Person in Charge did not demonstrate adequate knowledge of the PA Food Code
  • Eating, Drinking or Using Tobacco (46.151(a))
    An open employee's beverage container was observed in a food preparation area
  • Hair Restraints (46.152)
    Food employees observed not wearing or wearing ineffective hair restraints, such as nets, hats, or beard restraints
  • Preventing Contamination from Food Employees' Hands (46.261)
    A food employee was observed touching ready to eat food with his bare hands
  • Wiping Cloths Use Limitations (46.304)
    Moist wiping cloths observed lying on counter and not stored in sanitizing solution.
  • Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
    Prepared foods and sauces in refrigeration units are not labeled with proper names and/or preparation dates
  • Variance Requirement for Specialized Process Methods (46.401)
    Sushi rice HACCP plan not provided for view at time of inspection.
  • Consumer Advisory for Raw or Undercooked Animal-Derived Food (46.423)
    Sushi foods are served raw or undercooked to the customer's request
  • Discarding or Reconditioning Unsafe, Adulterated or Contaminated Food (46.441(1)-(4))
    Discarded sushi rolls and approx 20lbs of sushi rice due to lack of pH meter and false documentation in pH log book.
  • Ventilation Hood System Adequacy (46.614)
    Oven range not properly located under exhaust hood.
  • Equipment in Good Repair & Proper Adjustment (46.671)
    Domestic type toaster oven, microwave oven.
  • Sanitization Requirements, Frequency and Methods (46.731)
    Multi-use utensils observed washed and rinsed without sanitization process
  • Drying Clean Equipment & Utensils (46.771)
    Air-drying or adequate draining required. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining as specified in 21 CFR 178.1010(a) (relating to sanitizing solutions) before contact with food. *Install a commercial ANSI approved wire drying rack above 3 bay sink.
  • Outer Openings Protected, Exterior Walls & Roofs Protective Barrier (46.922(e)(f))
    Outer opening in the food facility does not protect against the entry of insects, rodents, and other animals
  • Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
    The handwash sink in the food prep area does not have single use towels, continuous towels, or air drying device.
  • Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
    Minor accumulation of old mouse feces observed on floors in food prep area and storage closet.
 03/20/2010Regular

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