| No violation noted during this evaluation. | 02/03/2012 | Complaint |
| No violation noted during this evaluation. | 12/13/2011 | Complaint |
- Materials for Surfaces that are Nonfood-Contact Surfaces (46.522)
Caulk is missing or damaged with black residue at back splash to dishwasher staging table making the areas not smooth and easily cleanable.
- Cutting Surfaces Maintained (46.672)
Observed deeply scored cutting boards not resurfaced or discarded as required.
- Frequency of Cleaning Equipment Food Contact Surfaces and Utensils (46.712)
Observed knives stored between soiled surfaces between equipment and are not being cleaned and sanitized every 4 hours. Observed can opener with old food residue.
- Controlling Pests, Removing Dead or Trapped Birds, Insects, Rodents and Pests (46.981(k)(l))
Food facility inspection indicates evidence of insect activity in potato peeler.
|
12/06/2011 | Follow-up |
- Duties of the Person in Charge (46.102)
The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
- Poisonous or Toxic Substances Storage (46.1021)
Observed chemical or cleaning products stored above food mixer, on top of ice machine and above prep area in bakery.
- Eating, Drinking or Using Tobacco (46.151(a))
Observed numerous open drink type employee containers in food prep operations.
- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
Observed raw eggs stored over ready to eat items in walk in cooler.
- In-Use Utensils & Between Use Storage (46.302)
Observed ice cream scoop stored in standing water.
- Food Storage Requirements & Prohibited Areas (46.321)
Lite bulb is not shielded guarded or coated in walk in cooler.
- Thawing Potentially Hazardous Food (46.383)
Observed 4 large turkeys thawing at room temperature on food prep table and in food prep sink in kitchen.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Observed several miscellaneous items requiring refrigeration held at 52 F for a undetermined period of time in dessert prep area.
- Time as a Public Health Control for Potentially Hazardous Foods (46.385(c))
Time in lieu of temperature being used in the food facility to control ready to eat potentially hazardous foods without written procedures or documentation to verify disposition of food.
- Materials for Surfaces that are Nonfood-Contact Surfaces (46.522)
Caulk is missing or damaged with black residue at back splash to dishwasher staging table making the areas not smooth and easily cleanable.
- Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
Food facility does not have available sanitizer test strips or test kit to determine appropriate sanitizer concentration. Chlorine strips are needed.
- Cutting Surfaces Maintained (46.672)
Observed deeply scored cutting boards not resurfaced or discarded as required.
- Objective of Cleaning Food Contact Surfaces & Utensils (46.711(a))
Observed heavy black residue build up on shelving units and walls in the walk in cooler.
- Frequency of Cleaning Equipment Food Contact Surfaces and Utensils (46.712)
Observed knives stored between soiled surfaces between equipment and are not being cleaned and sanitized every 4 hours. Observed can opener with old food residue.
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
The following areas are not clean to site and touch, floor in dry storage area and door gaskets on refrigeration equipment
- Quality of Water (46.804)
Food facility is using an approved non-public water system, but does not have current laboratory testing results for water potability.
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
Several hand wash sinks in kitchen and dish room are blocked by equipment, dish trays or supplies. Hand sink at wait staff area does not have single use towels. Mens room hand was sink in retail area does not have signage.
- Operation & Maintenance of Storage Areas, Redeeming Machines, Waste Receptacles & Waste Handling Units (46.884)
Out side waste containers are not covered when not in use.
|
11/08/2011 | Regular |
- Preventing Contamination from Food Employees' Hands (46.261)
A food employee was observed touching ready to eat food with his bare hands. Food employee was preparing a cheese tray with his barehands. Cheese was discarded.
- Preventing Contamination from Food Contact with Equipment & Utensils (46.301)
Raw chicken was observed being stored over raw beef and raw ground beef was being stored over raw beef and pork on a rack in the walkin cooler.
- Food Storage Requirements & Prohibited Areas (46.321)
Food observed being stored on the floor in the walkin freezer.
- Storing Clean Items (46.774)
Clean dish racks observed being stored on the floor.
- Lighting Intensity (46.943)
Two lights located under the hood are not functioning. Correct in 10 days.
|
11/18/2010 | Follow-up |
- Duties of the Person in Charge (46.102)
The person in charge is not performing the duties and responsibilities as required by the PA Food Code. Correct Immediately.
- Eating, Drinking or Using Tobacco (46.151(a))
Nine, open employee's beverage containers were observed in a food preparation areas throughout the facility. Correct Immediately. All employee drinkg must have lids when in food prep areas.
- Hair Restraints (46.152)
Food employees were not wearing hair restraints. Correct immediately.
- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
Raw chicken was being stored over raw beef on a rack in the walkin cooler. Raw ground beef was being stored over raw beef steaks in the drawer refrigertion units on the cook line.
- Identification of Content on Food Storage Containers (46.282)
Working bulk food ingredient storage containers are not labeled with the common name of the food(sugar, flour, etc). Correct in 1 day
- Wiping Cloths Use Limitations (46.304)
Moist wiping cloths observed lying on prep counters and cutting boards and not stored in sanitizing solution. Correct Immediately.
- Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
Potentially hazardous ready to eat food, prepared in the food facility and held for more than 48 hours, located in the walkin cooler, was not date marked. Correct Immediately.
- Food Temperature Measuring Devices Provided (46.632)
Temperature measuring devices for ensuring proper temperatures of equipment are not available or readily accessible in any of the refrigeration equipment, including walkin coolers. Correct in 3 days.
- Single-Service & Single-Use Articles Required, Reuse Prohibited (46.692)
The bulk milk container dispensing tube was three inches long, this tube shall be cut on the diagonal leaving no more than 1 inch protruding from the chilled dispensing head. Correct in 1 day.
- Storing Clean Items (46.774)
Clean dish racks observed being stored on the floor in the dishroom. Correct in 1 day
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
Paper towel dispensor empty at the handwash sink in the server area.
- Cleanability of Floors, Walls, & Ceilings (46.921)
A ceiling tile is missing in the kitchen between the wall and the hood. Correct in 3 days.
- Toilet Rooms Enclosed & Self-Closing Doors (46.922(d))
The door to the employee restroom was observed open. This door is not self closing. Door must be kept shut at all times.
|
10/27/2010 | Complaint |
- Cleanability of Floors, Walls, & Ceilings (46.921)
Clean strup splatter on floor by bag in box in dry storage unit.
|
04/02/2010 | Follow-up |
- Medicines (46.1027)
Medicines was stored on shelf in the baking area. Ordered removed.
- Duty of Food Employees to Wash (46.132)
Hand sinks were unuseable for staff due to food debris and clogging. These are dedicated sinks for hand washing. Items removed and sinks cleaned.
- Hot Holding Potentially Hazardous Foods (46.385(a)(1))
Grits were at 130F. Moved to another hot-holding unit.
- Materials for Surfaces that are Nonfood-Contact Surfaces (46.522)
Rubber door gaskets at Bain Marie units are crackked and do not seal. Replace
- Cleaning Frequency, Cleaning Agents & Clean Solutions for Mechanical or Manual Warewashing Equipment (46.674(a)-(c))
Clean food crumbs atop of low-temp dish machine.
- Storing Clean Items (46.774)
Invert to go containers by kitchen door.
- Design, Construction & Installation of Approved System & Cleanable Fixtures (46.822(a) & 46.862(a))
Check and clear debris from clogged drains at waitress and raw food prep hand sinks.
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
Lemon slices were observed inside dedicated hand sink at waitress station, clogging drain. Ordered removed.
- Storage Areas & Waste Receptacles Available and Sufficient Capacity (46.882(a) & 46.941(f))
Provide trash can inside horseshoe service area for depositing trash.
- Heating, Ventilating & Air Conditioning System Vent Design & Installation (46.922(b))
Air return unit by grill and dining room vents are dusty. Clean for compliance.
- Toilet Rooms Enclosed & Self-Closing Doors (46.922(d))
CODE: (d) Toilet rooms shall be enclosed. A toilet room located on the premises of a food facility shall be completely enclosed and provided with a tight-fitting and self-closing door. Install self-closing device on employee restroom door, leading into food prep area.
|
03/25/2010 | Regular |
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