PAPA PHILLY AND FOOD

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITY NOT MAINTAINING PROPER TEMPERATURE; OBSERVED PREP REACH IN COOLER AT FRONT PREP AREA AT 52.0F. INADEQUATE FOOD PROTECTION. INSTRUCTED TO REPAIR COOLER AND KEEP AT 40F OR BELOW. HELD FOR INSPECTION TAG PLACED ON COOLER. INSTRUCTED MANAGER WHEN COOLER REPAIRED TO FAX/EMAIL LETTER REQUESTING TAG REMOVAL. CRITICAL CITATION ISSUED, 7-38-005(A).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS INSIDE ABOVE COOLER AT IMPROPER TEMPERATURES. INADEQUATE FOOD PROTECTION. ABOUT 2 LBS. COOKED BEEF AT 50.5F, 3 LBS SLICED TOMATOES AT 49.8F, 4 LBS. CHICKEN AT 55.6F, 3 LBS COOKED SAUSAGES AT 53.7F, AND 3 LBS. SAUCE AT 52.7F. INSTRUCTED COLD POTENTIALLY HAZARDOUS FOODS MUST BE AT 40F OF BELOW. FOOD DISCARDED, V=$85. CRITICAL CITATION ISSUED, 7-38-005(A).

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: PREP FOODS INSIDE STORAGE COOLERS NOT LABELED, INSTRUCTED TO DATE/LABEL AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOOD DEBRIS AND GREASE BUILD-UP ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOLERS, CHEST FREEZERS, COOKING EQUIPMENT, WASHROOM CABINET, BOTTOM PANELS OF PREP TABLES AND MOP SINK.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DEBRIS/FOOD DEBRIS ON FLOORS, MUST DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS AT BOTH PREP AREAS, FURNACE ROOM, AND STORAGE AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: BOTTOM AREA OF WASHROOMS WALLS IN POOR REPAIR, INSTRUCTED TO REPAIR AND PROVIDE BASEBOARDS. ALSO MUST SEAL OPENINGS AROUND PIPES AT SAME AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED LEAKS AT BOTH FAUCETS FOR 3PART SINK, INSTRUCTED TO REPAIR OR REPLACE. ALSO MUST SEAL RUSTY GREASE TRAP UNDER SAME SINK.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: CLEANING TOWELS IMPROPERLY STORED, INSTRUCTED TO STORED IN AN APPROVED SANITIZER.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPLACE DAMAGED CEILING TILES WITH PEELING PAINT IN THE DISHWASHING AREA AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST INSTALL A SPLASHGUARD BETWEEN THE GRILL AND THE EXPOSED HAND SINK.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: ALL COOLERS MUST MAINTAIN A TEMPERATURE OF 40.0F OR LOWER. WALK-IN COOLER CURRENTLY 42.9F, PREP COOLER 54.1F.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: MUST INSTALL A MESH SCREEN ON THE WASHROOM WINDOW TO PREVENT INSECTS COMING IN THROUGH THE WINDOW (USED FOR VENTILATION).

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Must install a splashguard between the grill and the exposed hand sink.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NO COOKING EQUIPMENT(STOVE,GRILL AND DEEP FRYER). INSTRUCTED TO PROVIDE ALL COOKING EQUIPMENT.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: NO COUNTER OR PARTITION TO PROTECT THE FOODS FROM ANY CONTAMINATION IN THE PREP/COOKING AREA DURING PRPARATION,COOKING,AND DISPLAY. INSTRUCTED TO INSTALL COUNTER OR PARTITION.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST INSTALL A BACK FLOW PREVENTIVE DEVICE FOR THE FAUCET OF THE MOP SINK.

NO SMOKING REGULATIONS - Comments: MUST POST A "NO SMOKING" SIGN ON ALL ENTRANCE AND INSIDE THE RESTAURANT.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: MUST INSTALL AN EXPOSED HAND SINK IN THE FRONT PREP AREA . WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE. AND PROVIDE HAND SOAP AND PAPER TOWEL.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST RE CAULK THE EXPOSED HAND SINK IN THE DISHWASHING AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST INSTALL COVING 4" THROUGHOUT THE DISHWASHING AREA, ALONG THE WALL BASE. CRACKED FLOOR TILES IN DISHWASHING AREA. MUST REPLACE CRACKED TILES.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE LIGHT SHIELD AND END CAPS IN ALL LIGHTING FIXTURES IN THE FOOD STORAGE AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST INSTALL A BACK FLOW PREVENTIVE DEVICE ON THE FAUCET OF THE MOP SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE /DISPOSE ALL PIECES OF GLASS, PIPE/TUBINGS AND WOODS IN THE REAR STORAGE ROOM CLOSE TO THE WASHROOM.

NO SMOKING REGULATIONS - Comments: MUST POST A "NO SMOKING" SIGN ON ALL ENTRANCE AND INSIDE THE RESTAURANT.