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Restaurant name: ELMHURST QUIK STOP & MINI MART
Type: Food
Address: 554 SR 435, Elmhurst, PA 18444
Phone: 570-842-4054
Total inspections: 3
Last inspection: 05/10/2011
Last inspection violation count: 1
Inspection findings | Inspection Date | Type |
|---|
- Food Temperature Measuring Devices Provided (46.632)
There is no metal stem thermometer in 2*f increments, 0*-220*f, to monitor product internal temperature.
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05/10/2011 | 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.
- Separation of Poisonous or Toxic Materials from Food during Storage and Display for Retail Sale (46.1041)
Rubbing alcohol and 3 in 1 oil on the ledge adjacent to the meat slicer table. The alcohol and oil were removed from the ledge and placed with the chemical storage.
- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
Raw shell eggs stored above bacon, butter, cheese and milk in the retail case. The owner stated that he will rearrange the shelves.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Deli meat 52*f and 54*f, cheese 52*f and the ambient temperature in the bain marie is 58*f. The unit thermometer also reads 58*f. The deli meat, cheese and jalapeno peppers were in the refrigerator since last night and the unit has been out of temperature for an undetermined amount of time. The owner disposed of approximately 32 lbs/$125.00. Shall maintain cold food at 41*f or below.
- Cooling, Heating, & Holding Capacities (46.611)
The sandwich bain marie is not maintaining cold food at 41*f or below.
- Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
QAC test papers to monitor sanitizer concentration are not available.
- Equipment in Good Repair & Proper Adjustment (46.671)
Water collecting on the bottom of the sandwich bain marie.
- Use of Two Compartment Sink for Manual Warewashing (46.676(f))
A combination detergent/sanitizer is required to clean and sanitize food contact surfaces in a two bay sink.
- Food Temperature Measuring Devices Calibrated (46.691(b))
There is no metal stem thermometer in 2*f increments, 0*-220*f, to monitor product internal temperature.
- Frequency of Cleaning Equipment Food Contact Surfaces and Utensils (46.712)
Old food residue on the blade, frame and housing of the meat slicer. The slicer was disassembled for cleaning.
- Quality of Water (46.804)
Current water test for coliform bacteria is not available. Fax a copy to the PDA, Food Safety 570-836-6266 Attn: R. Kilanowski.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
Dust build up on the ceiling vent by the deli case and on the fan guards in the walkin cooler.
|
04/28/2011 | Regular |
- Hair Restraints (46.152)
Food employees observed not wearing effective hair restraints, such as nets, hats.
- Labeling (46.422)
Working food ingredient storage containers are not labeled with the common name of the food.
- Objective of Cleaning Food Contact Surfaces & Utensils (46.711(a))
Old food residue on utensils in blue tray in the drawer at the two bay sink. Old rodent droppings are in the tray and drawer. The owner stated that the utensils are not used. The utensils and tray were placed in the sink for cleaning and the drawer will be cleaned and sanitized. The owner stated that the utensils and tray will be removed from the facility.
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
The prep area hand wash sink is not accessable to employees, in that, a rubber mat, meat slicer parts are covering the sink. The items were removed from the top of the sink and employees now have access for hand washing.
- Surface Characteristics of Indoor Areas of Food Facilities (46.901)
Part of the wall behind the prep table and handwash sink is unfinished and not easily cleanable. *Seal space between the wall and wall panel behind the prep table.
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04/21/2010 | Regular |
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