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Restaurant name: Rebecca's Family Restaurant
Type: Food
Address: 144 W ERIE ST PO BOX 517, Linesville, PA 16424
Phone: 814-683-4484
Total inspections: 6
Last inspection: 10/07/2011
Last inspection violation count: 0
Inspection findings | Inspection Date | Type |
|---|
| No violation noted during this evaluation. | 10/07/2011 | Follow-up |
- Food Shall Be Safe, Unadulterated & Honestly Presented (46.201)
Three open partial gallons of milk were being used for customer drinks with an expired sell by date of Sep 20. PIC disposed of milk
- Wiping Cloths Use Limitations (46.304)
Quaternary ammonia sanitizer concentration was at 50 ppm rather than 200 ppm as recommended by the manufacturer. Pre-metered dispenser sanitizer was empty PIC changed sanitizer and refilled buckets and concentration was at 200 ppm.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Internal product temperature of items in prep unit were not 41 degrees F or below. Deli meat was at 59, ham at 63 sausage at 56 meat items in top of unit were voluntarily disposed of. Items in bottom were not 41 or below either Chicken Salad was at 45 degrees F. Items in bottom of unit were moved to another refrigerator..
- Consumer Advisory for Raw or Undercooked Animal-Derived Food (46.423)
Food facility has a reminder statement on the menu for foods that are / or could be served raw or undercooked to the consumer
- Mechanical Ventilation as Needed (46.944)
There was an excessive build up of heat in kitchen by grill line and prep unit. Air temperature was at 94 degrees F at time of inspection.
|
09/22/2011 | Regular |
| No violation noted during this evaluation. | 09/14/2010 | Follow-up |
- Cooling Potentially Hazardous Food (46.384(a)(b))
House made pasta sauce, was not cooled from 135 degrees F to 70 degrees F in 2 hours and/or from 135 degrees F to 41 degrees F within 6 hours, after preparation. Internal product temperature after 12 + hours was 54* F. Reviewed again proper cooling methods. Sauce in cooler was disposed. approximately 3 gallons. Left cooling chart to be maintained until next re-inspection. The last entry in the cooling chart was for 7/31 with no entry related to this product. The sauce that was taken to the basement walk-in cooler was at 42* and 44* F respectively, It does not appear that batch cooling can be accomplished in the reach-in main service refrigeration unit in the kitchen.
- Cooling, Heating, & Holding Capacities (46.611)
Proper cooling methods were not used for potentially hazardous foods. Observed result of pasta sauce placed hot in the refrigerator in containers greater than 4 inches deep.
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08/05/2010 | Follow-up |
- Cooling Potentially Hazardous Food (46.384(a)(b))
House made pasta sauce, was not cooled from 135 degrees F to 70 degrees F in 2 hours and/or from 135 degrees F to 41 degrees F within 6 hours, after preparation. Internal product temperature after 12 + hours was 54* F. Reviewed again proper cooling methods. Sauce in cooler was disposed. approximately 3 gallons. Left cooling chart to be maintained until next re-inspection.
- Consumer Advisory for Raw or Undercooked Animal-Derived Food (46.423)
Steaks are served raw or undercooked to the customer's request
- Cooling, Heating, & Holding Capacities (46.611)
Proper cooling methods were not used for potentially hazardous foods. Observed result of pasta sauce placed hot in the refrigerator in containers greater than 4 inches deep.
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
The handwash sink in the food prep area was blocked by a bag of potatoes and two pans of hot oil and not accesible at all times for employee use. Additionally the handwash sink is not provided with cold water to blend with the hot water for handwashing. Handwashing must be convenient to promote frequent employee handwashing.
|
07/08/2010 | Follow-up |
- Cooling Potentially Hazardous Food (46.384(a)(b))
House made wedding soup, was not cooled from 135 degrees F to 70 degrees F in 2 hours and/or from 135 degrees F to 41 degrees F within 6 hours, after preparation. Internal product temperature after 12 + hours was 54* F. Reviewed again proper cooling methods. Soup in cooler and in hot holding unit was all disposed. approximately 5 gallons.
- Hot Holding Potentially Hazardous Foods (46.385(a)(1))
Unfinished soup on stove top with no heat applied was held at 102 degrees F rather than 135 degrees F or above as required. Burner was turned back on and temperature will be monitored.
- Consumer Advisory for Raw or Undercooked Animal-Derived Food (46.423)
Steaks are served raw or undercooked to the customer's request
- Cooling, Heating, & Holding Capacities (46.611)
Proper cooling methods were not used for potentially hazardous foods. Observed result of wedding soup placed hot in the refrigerator in containers greater than 4 inches deep.
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06/15/2010 | Regular |
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