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Dogstar Cafe, 29 N 6th St, Allentown, PA - Restaurant inspection findings and violations

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Restaurant name: DOGSTAR CAFE
Type: Food
Address: 29 N 6TH ST, Allentown, PA 18101
Phone: 610-821-1011
Total inspections: 6
Last inspection: 02/15/2012
Last inspection violation count: 2

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Inspection findings

Inspection Date

Type
  • Durability & Strength of Equipment, Utensils, & Food Temperature Measuring Devices (46.541)
    Numerous plastic lids, for food storage containers, are cracked and cannot be properly cleaned and sanitized. Replace all cracked lids.
  • 3 C.S, 6501-6510 (FEC)
    Food facility operator failed to post an original, valid Food Employee Certification in a location conspicuous to the consumer. Post the certification with your food service establishment license.
 02/15/2012Regular
  • Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
    FOOD PRODUCT IN THE REFRIGERATED SANDWICH PREP UNIT IS 43F. POTENTIALLY HAZARDOUS FOOD MUST BE BELOW41F. ADJUST/REPAIR UNITIMMEDIATELY
  • Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
    THERE IS NO HOT WATER AT THE KITCHEN HAND WASHING SINK BECAUSE OF A FAUCET LEAK. SUPPLY HOT WATER, REPAIR FAUCET. IMMEDIATELY
 02/16/2011Regular
  • Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
    A new, higher sneeze guard was to have been installed at the area where soups are dispensed. Complete this installation.
  • Cleanability of Floors, Walls, & Ceilings (46.921)
    The door frame in the side room and the wall behind the metal shelving in the front narea have evidence of water damage. Repair the problem with the leak and re-surface the affected areas so they are cleanable.
 11/30/2010Follow-up
  • Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
    The inside top of the microwave has food residue on it. Clean the inside top today.
 10/27/2010Regular
  • Duties of the Person in Charge (46.102)
    The person in charge does not have sufficient knowledge regarding the operation of a food facility. The person in charge must know the proper food temperatures, safe food handling techniques, sanitizing procedures, etc., to operate a food facility.
  • Duty of Food Employees to Wash (46.132)
    An employee was noted working with ready to eat food, wearing gloves, then picked something off the floor, put it in the garbage can, and proceeded to go back to handling ready to eat food. Gloves must be change after changing tasks and between changing gloves.
  • Wiping Cloths Use Limitations (46.304)
    Wiping cloths were not stored in a sanitizing solution. Store cloths in a sanitizing solution immediately.
  • Single-Use Gloves for Only One Task (46.305(a))
    Gloves were not changed when the food handler change jobs or the gloves were soiled. Gloves must be changed between jobs and when the gloves become soiled.
  • Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
    The large 2 door refrigerator was holding food at 46'F. Potentially hazardous foods must be held at 41'F or less. All foods (French dressing, mayonnaise, sliced mushrooms, etc) were discarded and destroyed. Do not use this unit until it can hold foods at the proper internal temperature.
  • Consumer Advisory for Raw or Undercooked Animal-Derived Food (46.423)
    A consumer advisory is required since eggs are being cooked (in the microwave).
  • Materials for Surfaces that are Nonfood-Contact Surfaces (46.522)
    The handle of one of the knives with a black and grey handle, is torn and no longer cleanable. Discard the knife.
  • Sanitization Requirements, Frequency and Methods (46.731)
    The cutting board of the sandwich was wiped with a dry cloth between cutting vegetables which do not require cooking, and making sandwiches. A work surface must be sanitized between different tasks of preparing foods.
  • Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
    Wares were stored in the handwashing sink. Do not store anything in the hand washing sink, it must be available at all times.
  • Cleanability of Floors, Walls, & Ceilings (46.921)
    In the back room there is a slicer. No food made be prepared in this area. The walls are not FRP or equivalent, and there are no hand washing facilities. The slicer may be stored here, but no slicing made be done. No food preparation or handling may be done in this room. Correct immediately.
 09/15/2010Follow-up
  • Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
    A wiping cloth was stored in direct contact with a cut cucumber. Discard the cucumber and do store cleaning items in direct contact with foods.
  • Wiping Cloths Use Limitations (46.304)
    Wiping cloths were not stored in a sanitizing solution. Store cloths in a sanitizing solution immediately.
  • Cutting Surfaces Maintained (46.672)
    The large cutting board is stained and scored. Replace the cutting board.
  • Sanitization Requirements, Frequency and Methods (46.731)
    Utensils and wares were washed and rinsed but not sanitized. Food contact surfaces must be sanitized after washing and rinsing. Correct immediately. T
  • Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
    Wares were stored in the handwashing sink. Do not store anything in the hand washing sink.
  • Plumbing Facilities in Good Repair, Cross Connection Prohibited, Scheduled Inspections, Cleaning Water Reservoirs (46.825(b)-(e))
    Both the front handwashing sink and the 3 compartment sink have dripping faucets. The handwashing sink faucet also has water coming up from the base of the faucet when the cold water is turned on. Maintain plumbing fixtures. Repair in 1 week.
  • Cleanability of Floors, Walls, & Ceilings (46.921)
    In the back room there is a slicer. No food made be prepared in this area. The walls are not FRP or equivalent, and there are no hand washing facilities. The slicer may be stored here, but no slicing made be done. No food preparation or handling may be done in this room. Correct immediately.
 08/27/2010Regular



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