PHILLY CONNECTION

Food properly labeled; original container — Inspector Note: Observed multiple expired condiment bottles. Foods. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. C/A COS: PIC discarded

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed unsealed wood (plywood on top of RIC unit). wood and wood wicker may not be used as a food-contact surface. 2. Hard maple or an equivalently hard, close-grained wood may be used for cutting boards; cutting blocks; bakers' tables; and utensils such as rolling pins, doughnut dowels, salad bowls, toothpicks, and chopsticks. It may also be used for wooden paddles used in confectionery operations for pressure scraping kettles when manually preparing confections at a temperature of 230ºF (110ºC) or above. 3. Whole, uncut, raw fruits and vegetables, and nuts in the shell may be kept in the wood shipping containers in which they were received, until the fruits, vegetables, or nuts are used. 4. If the nature of the food requires removal of rinds, peels, husks, or shells before consumption, the whole, uncut, raw food may be kept in untreated wood containers or treated wood containers if the containers are treated with a preservative that meets the requirements specified in 21 CFR 178.3800 Preservatives for wood. C/A: remove wood on RIC unit.

Nonfood-contact surfaces clean — Inspector Note: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee foods in walk in freezer stored on top of customer service food. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. C/A: Made PIC aware that employee food must be stored BELOW customer food.

Food stored covered — Inspector Note: Observed multiple food containers stored without covers in WIF. C/A: Storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Place cover on ALL food items stored in Reach in cooler and Walk in freezer. C/A COS: PIC removed uncovered containers from WIF.

Proper date marking and disposition — Inspector Note: Observed multiple items in WIF removed from original packaging without a discard date. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P. C/A: Ensure all food removed from packaging has a discard date.

Food properly labeled; original container — Inspector Note: Observed 3 food items held past manufacturer expiration date. PIC discarded and advised to do daily checks for any expired products.

Personal cleanliness — Inspector Note: At the time of the inspection, 2 employees working did not have on hair restraints. PIC made aware to wear hair restraints when working with food.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: No test strips available to test 3 comp sink sani levels at the time of inspection. PIC will order test strips.

Nonfood-contact surfaces clean — Inspector Note: Observed accumulation around prep-top- cool and doors of prep top cooler. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. C/A: EHS advised PIC to ensure exterior or coolers are cleaned frequently to prevent accumulation.

Physical facilities installed, maintained, and clean — Inspector Note: Observed walls and floors with heavy food build-up and debris. All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Observed floor of women’s restroom dirt. CA: PIC must clean facility walls, floor and ceilings regularly and keep in good repair.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee foods in cooler in back stored above food for customer service- multiple boxes of blue cheese dressing and large onion bags. Made PIC aware that employee food must be stored BELOW customer food.

PIC present, demonstrates knowledge, performs duties — Inspector Note: PIC at the time of the inspection was not the serve safe manager, had no knowledge of employee illnesses and symptoms, or what procedures to follow when a vomit/fecal matter incident occurred. PIC made aware that when servesafe manager is not in, it is his responsibility to know food safety procedures.

Management knowledge, responsibilities, reporting — Inspector Note: PIC could not provide employee health agreements. Explaining how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. C/A: Have all employees working in kitchen sign agreements and keep on-site. Provided copy through email.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed hand sink next to 3 compartment sink in disrepair and unable to be used. PIC will fix sink so that employees may wash hands.

Response procedures for vomiting & diarrheal events — Inspector Note: At the time of the inspection, PIC could not provide a vomit/fecal matter clean up kit. PIC was advised to acquire one immediately, and was sent procedures via email.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed microwave and 2 cutting boards with food build up. Food-contact equipment, surfaces and utensils shall be clean to sight and touch. C/A: EHS advised PIC to ensure areas are cleaned frequently to prevent build up.

Proper cold holding temperatures — Inspector Note: Observed raw beef stored at 46 and 45 F, and cheese on counter at 51F. PIC discarded and made aware that all TCS items should be held at 41F or below when cold holding.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Facility did not have the correct test strips (quat strips) for the 3 comp sink. (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. C/A: EHS advised PIC to obtain the quat test strips for the 3 comp sink.

Nonfood-contact surfaces clean — Inspector Note: Observed accumulation around prep-top- cool and doors of prep top cooler. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. C/A: EHS advised PIC to ensure exterior or coolers are cleaned frequently to prevent accumulation.

Physical facilities installed, maintained, and clean — Inspector Note: Observed walls and floors with heavy food build-up and debris. All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Observed floor of women’s restroom dirt. CA: PIC must clean facility walls, floor and ceilings regularly and keep in good repair.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed slicer with built up residue. Food-contact equipment, surfaces and utensils shall be clean to sight and touch. C/A: EHS advised PIC to ensure areas are cleaned frequently to prevent build up.

Proper cold holding temperatures — Inspector Note: Observed sliced tomatoes at 50F in prep top cooler on top of the steam wells, not in ice. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below CA: EHS advised PIC to service equipment and discard food