Dutch Treat Restaurant, 332 Main St, Spartansburg, PA - Restaurant inspection findings and violations

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Business Info

Restaurant name: DUTCH TREAT RESTAURANT
Type: Food
Address: 332 MAIN ST, Spartansburg, PA 16434
Phone: 814-654-7228
Total inspections: 4
Last inspection: 07/14/2011
Last inspection violation count: 1

Restaurant representatives - add corrected or new information about Dutch Treat Restaurant, 332 Main St, Spartansburg, PA »

Inspection findings

Inspection Date

Type

  • Equipment in Good Repair & Proper Adjustment (46.671)
    Loose rubber door gaskets observed on the upright grill line cooling unit. PIC states that a repair has been scheduled but is not yet complete.
07/14/2011Follow-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.
  • Wiping Cloths Use Limitations (46.304)
    Observed wet wiping cloths in the food prep area, not being store in sanitizer solution.
  • Cooling Potentially Hazardous Food (46.384(a)(b))
    House made beef gravy in 1 gallon plastic containers in the walk-in cooler, was not cooled from 135°F to 70°F in 2 hours and/or from 135°F to 41°F within 6 hours, after preparation. Internal product temperature of gravy at time of inspection was 44-46* F. Facility stem type thermometer and my digital thermometer were both ice point calibrated and were accurate.Gravy was disposed.
  • Cooling Methods & Food Containers Used/Arranged (46.384(c)(d))
    Observed beef gravy being cooled in 12" deep plastic gallon containers in walk-in cooler, which is not a proper cooling method.
  • Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
    Internal product temperature of house-made roast beef in au jus in the walk-in cooler indicated 44* F. Reviewed cooling procedure with PIC which includes separating beef from broth and cooling beef in freezer for 2-3 hours prior to placing in the cooler. The air gauge for the walk-in cooler with the reading coil at the door indicated 43* F. I
  • Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
    Potentially hazardous ready to eat food ( deli salads), prepared in the food facility and held for more than 48 hours, located in the reach-in cooler, was not date marked.
  • Cooling, Heating, & Holding Capacities (46.611)
    Based upon the internal product temperatures observed today and the reading on the air gauge of the walk-in cooler , this unit may not be capable of maintaining internal product temperatures at or below 41* F and to facilitate the rapid cooling of cooked products as required. Left cooling chart and safe food fundamentals with PIC
  • Equipment in Good Repair & Proper Adjustment (46.671)
    Loose rubber door gaskets observed on the Upright grill line cooling unit.
  • Surface Characteristics of Indoor Areas of Food Facilities (46.901)
    Several floor tiles are missing in front of the upright freezer at the grill line resulting in a surface that id not smooth easily cleanable and non-absorbent.
  • Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
    Two bulged broken water stained ceiling tiles in the food prep area. If the roof above the tiles is leaking it must be repaired if it is sound, the tiles must be replaced. One light ceiling panel is also cracked and broken in the front service line.
07/08/2011Regular
  • Frequency of Cleaning Equipment Food Contact Surfaces and Utensils (46.712)
    Black residue, pink slime observed on the interior of the ice machine bin on the plastic drip edge directly above stored ice.
  • Cleaning Ventilation Systems (46.981(d))
    Lighting intensity in walk-in cooler is better , however it is doubtful that without additional lighting that intensity will meet requirement of Chapter 46. As measured with a light meter Foot candles directly below the single incandescent light bulb in the entrance to the approximately 14' by 10' walk-in cooler was 13 at the farthest corners Fc reading was .3 and 1.4 both which are no adequate in a walk-in cooler as was noted during previous inspection.
07/23/2010Follow-up
  • Cooling Methods & Food Containers Used/Arranged (46.384(c)(d))
    Proper cooling methods were not used for potentially hazardous foods. Observed house made potato salad placed warm ( 66*) in the refrigerator in containers greater than 4 inches deep. Reviewed with PIC pre-chilling of deli slald ingredients.
  • Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
    Potentially hazardous ready to eat food ( deli salads), prepared in the food facility and held for more than 48 hours, located in the reach-in cooler, was not date marked.
  • Frequency of Cleaning Equipment Food Contact Surfaces and Utensils (46.712)
    Black residue, pink slime observed on the interior of the ice machine bin on the drip edge directly above stored ice.
  • Cleanability of Floors, Walls, & Ceilings (46.921)
    One bowed ceiling tile above the range in the rear prep area exposing fiber insulation beneath tile.
06/16/2010Regular

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