Hp Deli, 2400 E Allegheny Ave, Philadelphia, PA - Restaurant inspection findings and violations

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Business Info

Restaurant name: HP Deli
Type: Food
Address: 2400 E Allegheny AVE, Philadelphia, PA 19134
Phone: 267-886-8217
Total inspections: 2
Last inspection: 10/12/2010
Last inspection violation count: 7
Add photo of this business Description:

Ratings Summary

Based on 2 votes

Overall Rating:
*****
5.0
Ratings in categories:
Food:
*****
5.0
Service:
*****
5.0
Price:
*****
5.0
Ambience:
*****
5.0
Cleanliness:
*****
5.0

Restaurant representatives - add corrected or new information about Hp Deli, 2400 E Allegheny Ave, Philadelphia, PA »


Inspection findings

Inspection Date

Type
  • Hair Restraints (46.152)
    (a) General requirement. Employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints and clothing that covers body hair, that are effectively designed and worn to keep their hair from contacting exposed food
  • Identification of Content on Food Storage Containers (46.282)
    - Label and date all foods located inside of the cold-holding unit (located next to the cookstation).
  • Sponges (46.521(f))
    (f) Sponges: use limitation. Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces. - Dirty green sponge was observed at the 3-basin sink in the prep area. Management is instructed to initiate immediate corrective action.
  • Covered Waste Receptacle in Women's Toilet Room (46.882(b))
    (b) Toilet room receptacle for sanitary napkins. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. - Provide a covered trash can in the ladies restroom for the disposal of sanitary napkins.
  • Lighting Intensity (46.943)
    - Lighting is inadequate inside of refrigeration unit.
  • Cleaning & Storing Maintenance Tools (46.981(e)(m))
    (m) Storing maintenance tools. Maintenance tools (such as brooms, mops, vacuum cleaners and similar items) shall be stored so that they do not contaminate food, equipment, utensils, linens and single-service and single-use articles, and in an orderly manner that facilitates cleaning the area used for storing the maintenance tools. - Direct floor storage of cleaning equipment (i.e.dirty broom)was observed next to the table in the customer seating area. Install a mop rack and elevate all cleaning equipment to prevent vermin attraction/harborage.
 10/12/2010Follow-up
  • Duties of the Person in Charge (46.102)
    - At time of inspection the Food Safety Certified person told sanitarian that the 3-basin sink was used to wash their hands. Sanitarian instructed them to initiate immediate corrective action. - Food Safety Certified person does not know how to properly clean and sanitize multi-use utensils. Note: Food Safety Certified person does not ensure practices that prevent contamination.
  • Duty to Report Disease or Medical Condition (46.111)
    - At time of inspection the Food Safety Certified person did not have a policy regarding sick employees. Management was instructed to initiate immediate corrective action. Note: Sanitarian explained proper procedures to the person in charge. Management was instructed to initiate immediate corrective action.
  • Duty to Report Disease or Medical Condition (46.111)
    (b) Responsibility of a person in charge to report information to Department. The person in charge shall notify the Department that a food employee is diagnosed with an illness due to Salmonella typhi, Shigella spp., Shiga toxin-producing Escherichia coli or hepatitis A virus. (c) Responsibilities of a food employee or food employee applicant. A food employee or a person who applies for a job as a food employee shall report to the person in charge the information specified in this section in a manner that allows the person in charge to prevent the likelihood of foodborne disease transmission. This information includes the date of onset of jaundice or the date of onset of any illness or condition specified in § 46.112. - At time of inspection the Food Safety certified person could not demonstrate proper knowledge regarding disease reporting/restriction practices.
  • Required Washing Locations (46.133)
    Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility. Food employees may not clean their hands in a sink used for food preparation or warewashing, or in a utility sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. - At time of inspection the Food Safety Certified person told the sanitarian that the 3-basin sink is used for handwashing. Management was instructed to initiate immediate corrective action.
  • Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
    A test kit or other device that accurately measures the concentration in mg/L or ppm of sanitizing solutions shall be provided. - Sanitizer test strips could not be provided at time of inspection.
  • Chemical Sanitization for Mechanical or Manual Warewashing Equipment (46.674(d))
    - Multi-use utensils are improperly cleaned and sanitized due to the following: - Food Safety Certified person does not know proper sanitization. { Proper sanitization procedures were explained and demonstrated at time of inspection) - No sanitizer - No sanitizer test strips. Note: Only bottled beer was observed being sold at time of inspection. Management was instructed to initiate immediate corrective action.
  • Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
    (a) Minimum number. Handwashing facilities shall be provided in a food facility as specified in § 46.823(a) (relating to numbers and capacities of plumbing facilities). (b) Availability of handwashing cleanser. Each handwashing sink or group of two adjacent sinks shall be provided with a supply of hand cleaning liquid, powder or bar soap. (c) Availability of hand drying. Each handwashing sink or group of adjacent sinks shall be provided with one or more of the following: (1) Individual, disposable towels. (2) A continuous towel system that supplies the user with a clean towel. (3) A heated-air hand drying device. (d) Limitations on use of handwashing aids and devices. A sink used for food preparation or utensil washing, or a utility sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with the handwashing aids and devices required for a handwashing sink as specified in subsections (b) and (c) and § 46.882(a)(3) (relating to storage areas and receptacles for refuse, recyclables and returnables: numbers and capacities). (e) Handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. (f) Disposable towels, waste receptacle. A handwashing sink or group of adjacent sinks that is provided with disposable towels shall be provided with a waste receptacle as specified in § 46.882(a)(3). At time of inspection the following was observed: - No handwashing reminder sign at the handsink in the food prep area. - The 3-basin sink is used for handwashing. - No waste receptacle at the hand sink. Management was instructed to initiate immediate corrective action.
 10/06/2010Regular

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2 User Reviews:

Michael DeJesus

Added on Jun 21, 2018 12:13 PM
Visited on Jun 19, 2018 1:13 PM
Food:
*****
Service:
*****
Price:
*****
Ambience:
*****
Cleanliness:
*****
Great place.
Would you recommend HP Deli to others? Yes
+ That's helpful!  |  Report problem with this reviewReport review

Paramount Moving

Added on Aug 4, 2017 2:08 AM
Visited on Aug 2, 2017 3:00 PM
Food:
*****
Service:
*****
Price:
*****
Ambience:
*****
Cleanliness:
*****
Great place to relax. I highly
Recommend it!
Would you recommend HP Deli to others? Yes
+ That's helpful!  |  Report problem with this reviewReport review
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