- Preventing Contamination from Ice Used as a Coolant (46.286)
various breaded foods observed in hot line freezer unit uncovered enhancing possible frost/ice contamination.
- Accurate Representation - Standards of Identity & Food Honestly Presented (46.421)
Cakes ,pies, cookies ,muffins, deserts for retail sale and public consumption in display case located at front check out area of facility are not properly labeled with common name of product.
- Cutting Surfaces Maintained (46.672)
Observed deeply scored cutting boards not resurfaced or discarded as required.
- Chemical Sanitization for Mechanical or Manual Warewashing Equipment (46.674(d))
Chorine levels in wiping cloth rinse buckets were in excess of 500 ppm.
- Storing Clean Items (46.774)
Observed clean food equipment and/or utensils knive,fork,spoons set at customer dining tables area, stored uncovered or not inverted.
- Outer Openings Protected, Exterior Walls & Roofs Protective Barrier (46.922(e)(f))
Basement bakery exterior door observed propped open.
- Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
No sign or poster posted at the hand wash sink in the restroom areas to remind food employees to wash their hands.
- 3 C.S, 6501-6510 (FEC)
Food facility operator failed to post an original, valid PDA Food Employee Certification in a location conspicuous to the consumer.
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01/11/2012 | Follow-up |
- Duties of the Person in Charge (46.102)
The Person in Charge did not demonstrate adequate knowledge of the PA Food Code as evidenced by incorrect responses to food safety questions.
- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
Flounder in the hot line area freezer stored open with no covering.
- Preventing Contamination from Ice Used as a Coolant (46.286)
Potato patties,fish,various food stored in hot line freezer uncovered exposed to frost.
- Wiping Cloths Use Limitations (46.304)
Observed wet wiping cloths in waitress area, not being store in sanitizer solution.
- Food Storage Requirements & Prohibited Areas (46.321)
Observed bulk food stored directly on the floor in basement area, rather than 6 inches off of the floor as required.
- Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
Potentially hazardous ready-to-eat food prepared in the food facility and held for more than 48 hours, located in the kitchen area refrigerator, is not being date marked.
- Accurate Representation - Standards of Identity & Food Honestly Presented (46.421)
Cakes,muffins,pies,desserts for retail sale and public consumption in display case are not properly identified.
- Durability & Strength of Equipment, Utensils, & Food Temperature Measuring Devices (46.541)
Plastic utensils used for cooking are deformed and misshapen from heat, and are not durable under normal use in the food facility.
- Design & Functionality of Temperature Measuring Devices (46.590)
Temperature measuring device for ensuring proper temperature of equipment is not available or readily accessible in refrigerator equipment.
- Manual Warewashing Sink Compartment Requirements (46.612)
No sink stopper provided for ware wash sink in basement bakery area.
- Temperature Measuring Devices for Manual Warewashing Provided (46.633)
A temperature measuring device for measuring manual ware washing wash and sanitizing water temperatures is not available.
- Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
Food facility does not have available sanitizer test strips or test kit to determine appropriate sanitizer concentration
- Cutting Surfaces Maintained (46.672)
Observed deeply scored cutting boards not resurfaced or discarded as required.
- Chemical Sanitization for Mechanical or Manual Warewashing Equipment (46.674(d))
Chorine levels in small wash cloth buckets was in excess of 500ppm not the required 50-100 ppm.
- Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
Outside and tops of alliances in bakery area has a build up of grease like residue.
- Storing Clean Items (46.774)
Observed clean food equipment and/or utensils in dining area, stored uncovered or not inverted.
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
The handwash sink in the bakery area was blocked by containers and not accessible at all times for employee use.
- Cleanability of Floors, Walls, & Ceilings (46.921)
Ceiling area of bakery unit has a build up of grease like residue.
- Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
No sign or poster posted at the handwash sink in the restroom area to remind food employees to wash their hands.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
Ceiling tiles missing in the throughout basement as well as bakery unit area, and need replaced.
- 3 C.S, 6501-6510 (FEC)
Food facility operator failed to post an original, valid PDA Food Employee Certification in a location conspicuous to the consumer.
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01/03/2012 | Regular |
- Duty of Food Employees to Wash (46.132)
Food employee (waitstaff) observed donning single use gloves without a prior hand wash.
- Hair Restraints (46.152)
Chef observed in prep area, not wearing proper hair restraints, such as nets, hats.
- Shellstock Condition Upon Receipt (46.248)
Observed vacuum packed salmon the walk min refrigerator. Salmon was thawed and vacuum seal was not broken.
- Preventing Contamination from Food Employees' Hands (46.261)
The waitsaff was observed touching bread a ready to eat food with bare hands.
- Wiping Cloths Use Limitations (46.304)
Observed wet wiping cloths in kitchen area, not being store in sanitizer solution.
- Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
Potentially hazardous ready-to-eat foods prepared in the food facility and held for more than 48 hours, located in the walk in refrigerator, are not being date marked.
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01/14/2011 | Follow-up |
- Duties of the Person in Charge (46.102)
The Person in Charge did not demonstrate adequate knowledge of the PA Food Code as evidenced by incorrect responses to food safety questions.
- Duty of Food Employees to Wash (46.132)
Food Employee (Waitstaff) observed donning single use gloves without a prior hand wash.
- Cleanliness of Fingernails (46.135)
Food Employees (Waitstaff) observed working with exposed foods with fingernail polish and / or artificial fingernails.
- Hair Restraints (46.152)
Chef, Line cook and waitstaff were observed in kitchen area cooking/making toast, not wearing proper hair restraints, such as nets, hats.
- Shellstock Condition Upon Receipt (46.248)
Observed vacuum packed salmon in the walk in refrigerator. Salmon was thawed and vacuum seal was not broken.
- Preventing Contamination from Food Employees' Hands (46.261)
The waitstaff was observed touching bread/toast, a ready to eat food, with bare hands.
- Wiping Cloths Use Limitations (46.304)
Observed wet wiping cloths on cook line, not being store in sanitizer solution.
- Food Storage Requirements & Prohibited Areas (46.321)
Observed raw chicken being stored above ready to eat sauces/gravies in the walk in refrigerator.
- Cooling Potentially Hazardous Food (46.384(a)(b))
Prepared Filling from food ingredients held at ambient temperature was not cooled to 41°F within 4 hours as required. Filling was made in excess of 18+ hours prior to this inspection and placed in a large plastic container. Filling had cooked vegetables and moist bread as ingredients. Internal product temperature was 55*F.
- Cooling Methods & Food Containers Used/Arranged (46.384(c)(d))
Observed sauces. gravies and bread filling being cooled in walk-in cooler in large plastic containers with tight fitting lids, which is not a proper cooling method.
- Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
Potentially hazardous ready-to-eat food prepared in the food facility and held for more than 48 hours, located in the walk in refrigerator, are not being date marked.
- Cutting Surfaces Maintained (46.672)
Observed deeply scored cutting boards not resurfaced or discarded as required.
- Use of Two Compartment Sink for Manual Warewashing (46.676(f))
The two compartment sink in the bakery area downstairs does not have any water stoppers to properly ware wash equipment.
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
The hand wash sink in the bakery area was blocked by pans and towels stored in it and was not accessible at all times for employee use.
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12/30/2010 | Regular |
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