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Restaurant name: ROUTE 40 CLASSIC DINER
Type: Food
Address: 6225 NATIONAL PIKE EAST, Grindstone, PA 15442
Phone: 724-785-4000
Total inspections: 2
Last inspection: 01/13/2012
Last inspection violation count: 6
Inspection findings | Inspection Date | Type |
|---|
- Duties of the Person in Charge (46.102)
PIC not monitoring the cooler & PHF temperatures to ensure compliance (daily). Implement today.
- Cooling Methods & Food Containers Used/Arranged (46.384(c)(d))
Observed recently cooked deep pans of rice & noodles in the pull out drawers of the prep cooler which is not a proper cooling method. Temps of rice from 72*F to 100*F & noodles at 90*F. Regulations reviewed w/ cooks, Manager, & Owner. Food removed from unit, decreased the surface area into separate shallow pans & placed in the walk-in freezer to reach 70*F prior to the 2 hour mark (stated that both pans were made 1-1.5 hrs prior).
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
RTE PHF (ready to eat potentially hazardous food) was held at 47*F to 49 °F in the large prep cooler pull out drawers rather than 41°F or below as required. Probed meat loaf, cooked sausage, turkey 49*F...cheeses & ham 47*F. All elevated PHF was discarded. See item #31.
- Cooling, Heating, & Holding Capacities (46.611)
Noted the large prep cooler was not maintaining PHF nor ambient air at 41*F or less. Internal thermometer read 48*F (all food at 47*F to 49*F). Do not use this cooler for any PHF until it is repaired & can maintain 41*F or less. Repair service called & arrived at the end of this inspection.
- Food Temperature Measuring Devices Calibrated (46.691(b))
Food temperature measuring device for ensuring proper food temperatures was not calibrated properly. One of two food probes provided read 18*F & 32*F in a 32*F ice bath. Calibrated during the inspection.
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
Noted food residue buildup on the walk-in cooler shelves.
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01/13/2012 | Regular |
- Reheating Food (46.365)
Commercially processed food (sausage gravy) was only heated to 107°F before being placed in the steam table and not to 135°F (& held to at least 135*F) for hot holding as required. It was taken out & reheated to 140*F in a sauce pan & placed back into steam table.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Cooked noodles were held at 53°F rather than 41°F or below as required. Egg & macaroni/orzo noodles were both held in a pan w/in a pan of melted ice. All was discarded & now will be kept in pie cooler.
- Cleaning Frequency, Cleaning Agents & Clean Solutions for Mechanical or Manual Warewashing Equipment (46.674(a)-(c))
Inside of exterior water resevoir of warewasher had a buildup of food/grease residue. Cleaned during the inspection.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
Observed black dirt residue buildup on the kitchen floors--esp. under cooking line/equipment.
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01/05/2011 | Regular |
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