RETAIL FOOD FACILITY INSPECTION REPORT
# Risk Factor Viola ons
RADNOR TOWNHSIP
301 IVEN AVENUE
WAYNE, PA 19087
# Repeat Risk Factor Viola ons
Overall Compliance Status
Food Facility
Address
VALLEY FORGE FLOWERS
Registra on #
06/23/17
10:20am
TIME OUT
City/State
503 Lancaster Ave
Zip
Phone #
License Type
Risk Category
Retail
Retail
Wayne, Pa
Owner
FE00001157
DATE
TIME IN
Purpose of Inspec on (choose one)
ANNE MARIE VARGA
Routine
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
Risk Factors are important prac ces or procedures iden fied as the most prevalent contribu ng factors of foodborne illness or injury.
Public Health interven ons are control measures to prevent foodborne illness or injury.
Demonstra on of Knowledge
1
Protec on from Contamina on
14
Person in charge, demonstrates knowledge & performs du es
IN
Food separated & protected
N/A
15
Employee Health
2
IN
3
Management, food employee & condi onal employee; knowledge, responsibili es & repor ng
Food contact surfaces: cleaned and sani zed
N/A
IN
16
N/A
Proper disposi on of returned, previously served, recondi oned and unsafe food.
IN
N/A
Time/Temperature Control for Safety
Proper use of repor ng; restric on & exclusion
IN
N/A
IN
N/A
17
Proper cooking me & temperature
IN
4
N/A
Procedures for responding to vomi ng & diarrheal events
N/A
IN
Proper reheating procedures for hot holding
18
IN
Good Hygienic Prac ces
5
19
Proper ea ng, tas ng, drinking or tobacco use
IN
6
Proper cooling me & temperature
20
No discharge from eyes, nose & mouth
N/A
Preven ng Contamina on by Hands
N/A
IN
N/A
IN
N/A
Proper hot holding & temperatures
IN
21
N/A
Proper cold holding & temperatures
N/A
IN
7
Hands clean & properly washed
N/A
IN
22
Proper data marking & disposi on
IN
8
IN
No bare hand contact with RTE foods or pre-approved alternate method
properly followed
N/A
23
N/A
Time as a public health control: procedures & record
N/A
IN
9
Adequate handwashing sinks properly supplied and accessible
IN
Consumer Advisory
N/A
24
10
Consumer advisory provided for raw/undercooked foods
IN
Approved Source
Highly Suscep ble Popula on
Food obtained from approved source
IN
11
N/A
Food received at proper temperature
25
N/A
IN
12
Pasteurized food used; prohibited foods not offered
IN
Food in good condi on, safe & unadulterated
IN
N/A
Food/Color Addi ves & Toxic Substances
N/A
26
13
N/A
Food/Color addi ves: approved & properly used
IN
Required records available, shellstock tags, parasite
N/A
N/A
IN
27
Toxic substances properly iden fied, stored & used
IN
N/A
Conformance with Approved Procedures
Reset Form
28
Compliance with variance/specialized process/HACCP
N/A
IN
IN = in compliance, OUT = not in compliance, N/O = not observed, N/A = not applicable
C = corrected on site, R = repeated
GOOD RETAIL PRACTICES
Good Retail Prac ces are preventa ve measures to control the addi on of pathogens, chemicals, and physical objects into food.
Safe Food & Water
29
Proper Use of Utensils
Pasteurized eggs used where required
42
IN
30
N/A
43
Water & Ice from approved source
N/A
IN
31
44
Variance obtained for specialized processing methods
N/A
IN
45
Food Temperature Control
32
IN
IN
IN
IN
Plant food properly cooked for hot holding
IN
34
Approved thawing methods used
OUT
IN
N/A
N/A
IN
35
Thermometers provided & accurate
N/A
Replace thermometer in cooler under coffee
47
IN
48
Food properly labeled; original container
N/A
Insects, rodents, & animals not present
IN
39
IN
IN
40
Personal cleanliness
Wipe clothes; properly used & stored
IN
Washing fruits & vegetables
FOOD EMPLOYEE CERTIFICATION
N/A
51
N/A
52
N/A
N/A
N/A
IN
N/A
N/A
N/A
Plumbing installed: installed, maintained & used; test
N/A
Sewage & waste water properly disposed
N/A
IN
53
OUT
IN
54
Toilet facili es; properly constructed, supplied, cleaned
Replace sign in men's room for employees to wash hands
Garbage & refuse properly disposed: facili es maintained
55
Physical facili es installed, maintained & clean
IN
N/A
N/A
N/A
IN
Adequate ven la on & ligh ng: designated areas used
N/A
CERTIFICATE
57
N/A
Cer fied Food manager cer ficate: valid and properly displayed
IN
IN = in compliance, OUT = not in compliance, N/O = not observed, N/A = not applicable
P.I.C. Signature
Warewashing facili es; installed, maintained & used; test
N/A
Compliance with PA Food Employee Cer fica on Act (3Pa.CSASS§§6501-6510)
Cer fied Food Employee employed; acts as PIC; accessible
IN
Food & non-food contact surfaces cleanable, properly designed, constructed, &
used
Hot & cold water available: adequate pressure
CERTIFIED FOOD EMPLOYEE
56
Gloves used properly
IN
N/A
Contamina on prevented during food prepara on, storage & display
IN
41
N/A
Non-food contact surfaces clean
49
50
Preven on of Food Contamina on
38
Single-use/single-service ar cles: properly stored & used
Physical Facili es
IN
37
N/A
IN
Food Iden fica on
36
Utensils, equipment & linens; properly stored, dried & handled
N/A
46
33
N/A
Utensils, Equipment & Vending
Proper cooling methods used; adequate equipment for temperature control
IN
In-Use utensils; properly stored
N/A
C = corrected on site, R = repeated
Sanitarian Signature
# Risk Factor ViolaƟons
RADNOR TOWNHSIP
301 IVEN AVENUE
WAYNE, PA 19087
# Repeat Risk Factor ViolaƟons
Overall Compliance Status
Food Facility
Address
VALLEY FORGE FLOWERS
RegistraƟon #
06/23/17
10:20am
TIME OUT
City/State
Zip
Phone #
License Type
Risk Category
Retail
Retail
Wayne, Pa
503 Lancaster Ave
Owner
Purpose of InspecƟon (choose one)
ANNE MARIE VARGA
FE00001157
DATE
TIME IN
Routine
TEMPERATURE RECORDINGS
ITEM/LOCATION
ITEM/LOCATION
TEMP
Display cooler
37
TEMP
Chicken curry soup
135
Soup
135
WAREWASHING FACILITIES
SANITIZER
PPM
Hot water
180
3 Bay Sink
3 Bay Sink
Dishwasher
Wiping Coths
OBSERVATIONS & CORRECTIVE ACTIONS
ITEM #
****
VIOLATION TEXT
Use bleach sanitizer solution to clean food prep areas as discussed until further information can be found on Envirox solution.
Follow‐up to be completed on sanitarian copy only! Warning Le er Requested
Prosecu on Requested
Follow‐up Date