9/1/2015 to 6/30/2016
Violations for Schools
Code
Desc/Notes
Date Comp.
2140 Masterman, Julia R.
Phila. Dept. of Health
Inspection Date: 10/1/2015
46.1002
Status
WO #
Department
Responsible
1699 Spring Garden St.
Receive Date: 1/6/2016
Account: 2140hlth10/1/2015
4/11/2016
Food Service
Completed
Poisonous or toxic substances: working container labeled with common name. Working containers used for storing poisonous or
toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the
common name of the material.
Unlabeled chemical spray bottles were observed in the kitchen. Management initiated corrective action by labeling the
chemical spray bottles. Corrected on site.
46.652
4/11/2016
Completed
Installation of fixed equipment, fixed table-mounted equipment and fixed floor-mounted equipment. (pages 96 & 97).
Food Service
Exterior walk-in cooler surfaces are not properly sealed. Space between the two walk-in coolers is not easily accessible
and debris accumulation was observed.
46.671
4/11/2016
Completed
Equipment: good repair and proper adjustment. General. Equipment shall be maintained in a state of repair and condition that
meets the requirements. Equipment components such as doors, seals, hinges, fasteners and kick plates shall be kept intact, tight
and adjusted in accordance with manufacturer's specifications. Cutting or piercing parts of can openers shall be kept sharp to
minimize the creation of metal fragments that can contaminate food when the container is opened.
Milk cooler door gasket is not in good repair
46.711
4/11/2016
Completed
Objective of cleaning equipment and utensils.a) Equipment food-contact surfaces and utensils shall be clean to sight and touch. b)
The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil
accumulations. c) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and
other debris.
Dust accumulation observed inside the walk-in cooler and under the kitchen sink surfaces. Soil accumulation was
observed on the shelf surfaces in the dry storage room.
46.901
4/11/2016
Completed
Food Service
Food Service
Operations
1542762
Food Service
Maintenance
Indoor areas of food facilities: surface charecteristics. a) General requirement. b) Exception for a temporary food facility. ( page
129 ).
Kitchen ceiling and paint surfaces are not in good repair
Construct Smart Project
Wednesday, August 24, 2016
Page 1 of 4
9/1/2015 to 6/30/2016
Violations for Schools
Code
Desc/Notes
Date Comp.
2140 Masterman, Julia R.
Phila. Dept. of Health
Inspection Date: 10/1/2015
Status
WO #
Department
Responsible
1699 Spring Garden St.
Receive Date: 1/6/2016
46.941
Account: 2140hlth10/1/2015
4/11/2016
Completed
Food Service
Handwashing facilities: numbers and capacities. ( pages 134 & 135).
Soap, sanitary towels, and handwashing remind sign were not provided at the two basin kitchen hand sink. Management
initated corrective action Food preparation is not to be docucted in the direct waste connection two basin hand sink.
Corrected on site.
46.981
4/11/2016
Completed
Food Service
Operations
Premises, structures, attachments and fixtures: methods. ( pages 137-139).
Old mouse droppings were observed in the dry storage area and in the kitchen office. Floor surfaces are not clean in
between the walk-in coolers. Defective and unused food equipment was observed in the kitchen and food service area.
Inspection Date: 5/19/2016
46.385
Receive Date: 5/19/2016
Account: 2140hlth5/19/2016
5/27/2016
Completed
Potentially hazardous food: hot and cold holding. General. Except during preparation, cooking or cooling, or when time is used
as the public health control as specified in subsection ©, potentially hazardous food shall be maintained at one of the following
temperatures, as applicable; (pages 72-75).
Observed lunch meat, cheese, mayo and tuna held at 50 degrees F rather than 41 degrees F or below as required. *Food
items were put into the freezer for proper temperature holding. Corrected on-site.
46.385
5/27/2016
Completed
Potentially hazardous food: hot and cold holding. General. Except during preparation, cooking or cooling, or when time is used
as the public health control as specified in subsection ©, potentially hazardous food shall be maintained at one of the following
temperatures, as applicable; (pages 72-75).
Observed no date mark on open pack of chicken cutlets, chicken nuggests, chicken tenders, beans and carrots. *Person in
charge date marked all food items. Corrected on-site.
46.671
5/27/2016
Completed
Equipment: good repair and proper adjustment. General. Equipment shall be maintained in a state of repair and condition that
meets the requirements. Equipment components such as doors, seals, hinges, fasteners and kick plates shall be kept intact, tight
and adjusted in accordance with manufacturer's specifications. Cutting or piercing parts of can openers shall be kept sharp to
minimize the creation of metal fragments that can contaminate food when the container is opened.
Defective reach-in freezer was observed in the kitchen area.
Construct Smart Project
Wednesday, August 24, 2016
Food Service
Food Service
Food Service
Page 2 of 4
9/1/2015 to 6/30/2016
Violations for Schools
Code
Desc/Notes
Date Comp.
2140 Masterman, Julia R.
Phila. Dept. of Health
Inspection Date: 5/19/2016
Status
WO #
Department
Responsible
1699 Spring Garden St.
Receive Date: 5/19/2016
46.711
Account: 2140hlth5/19/2016
5/27/2016
Food Service
Operations
Completed
Objective of cleaning equipment and utensils.a) Equipment food-contact surfaces and utensils shall be clean to sight and touch. b)
The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil
accumulations. c) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and
other debris.
Black residue, pink slime observed on the interior of the ice machine bin in the food prep area. Person in charge
cleaned/sanitized the ice machine bin. Corrected on-site.
46.822
5/27/2016
Completed
1548121
Food Service
Maintenance
1549317
Food Service
Maintenance
Design, construction and installation of plumbing systems. ( pages 116 & 117).
Observed slow water drainage at the three basin sink.
46.823
5/27/2016
Completed
Numbers and capacities of plumbing facilities. (pages 117 & 118).
The main restroom for the kitchen staffs is not in good condition; therefore the kitchen staffs are currently using the
restroom on the 1st floor.
46.823
5/27/2016
Completed
Numbers and capacities of plumbing facilities. (pages 117 & 118).
No sign or poster posted at the handwash sink in the kitchen staff restroom (1st floor) to remind employees to wash their
hands. *Person in charge posted a handwash sign poster in the kitchen staff restroom (1st floor). Corrected on-site.
46.863
5/27/2016
Completed
Food Service
Food Service
Maintenance
Disposal of sewage and nonsewage. ( page 124).
No food prep sink observed in the kitchen area. Food preparation is not to be conducted in the direct waste connection
two basin handsink.
46.981
5/27/2016
Completed
Food Service
Operations
Premises, structures, attachments and fixtures: methods. ( pages 137-139).
Old mouse droppings were observed behind the walk-in cooler in the kitchen area. *Person in charge cleaned the floor
perimeters. Corrected on-site.
Construct Smart Project
Wednesday, August 24, 2016
Page 3 of 4
9/1/2015 to 6/30/2016
Violations for Schools
Code
Desc/Notes
Date Comp.
2140 Masterman, Julia R.
Phila. Dept. of Health
Inspection Date: 5/19/2016
8-06.2.2
Status
WO #
Department
Responsible
1699 Spring Garden St.
Receive Date: 5/19/2016
Account: 2140hlth5/19/2016
5/27/2016
Completed
Food establishments producing grindable garbage waste must install a garbage grinder to properly dispose of such waste or
recycle the garbage by other approved means. Dumpsters may not be used for the disposal of grindable garbage.
No garbage grinder (garbage disposal) in the food prep area.
Construct Smart Project
Wednesday, August 24, 2016
Page 4 of 4