- 3 C.S, 6501-6510 (FEC)
The food facility does not employee a certified employee as required. Immediate compliance required.
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12/15/2011 | Regular |
- 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
- 3 C.S, 6501-6510 (FEC)
The food facility does not employee a certified employee as required.
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04/28/2011 | Type 3 Follow-up |
- Chemical Use Criteria (46.1024)
Facility was using clorox wipes the container states "does not contain bleach" when tested for the strength of sanitizer none was detected. They also do not have test strips for the quat or for the chlorine.
- Sponges (46.521(f))
Sponges observed in the 3 basin sink and at hand wash sink behind service counter area being used to clean food contact surfaces.
- 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
- Sanitization Requirements, Frequency and Methods (46.731)
Facility uses quaternary ammonia for sanitizer in 3 basin sink,,, no sanitizer could be located at the time of inspection.
- 3 C.S, 6501-6510 (FEC)
Food facility has lost its certified supervisory employee over 3 months ago and has not replaced the certified employee as required.
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04/20/2011 | Type 2 Follow-up |
- Food Temperature Measuring Devices Provided (46.632)
Thermometers for ensuring proper temperatures of food are not available or readily accessible inside the reach-in-cooler used to store hot dogs and hamburgers.
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
Non-food contact surfaces not cleaned at a frequency to preclude accumulation of dirt and soil. Observed food spillage and splatters on counter tops around popcorn maker and in side of candy display. Clean as you go policy needs to be enforced by management.. Immediate compliance required.
- Sanitization Requirements, Frequency and Methods (46.731)
Establishment lacks chemical sanitizer test strips to properly determine sanitizer solution concentration levels. Test strips for quaternary ammonia are needed. Immediate compliance required.
- Light Bulb Protective Shielding (46.922(a))
Lights are not shielded or shatter proof over the popcorn popper area. Immediate corrective action is required.
- 3 C.S, 6501-6510 (FEC)
A PDA Food Employee Certification is displayed, but the individual is no longer employed by the food establishment.
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03/25/2011 | Follow-up |
- Cleanliness of Hands and Exposed Portions of Arms (46.131)
Water at the hand wash sinks found at 72 degrees F. PA Food Code requires warm water of at least 100 degrees F. Corrected by general manager by turning up th water heaters.
- In-Use Utensils & Between Use Storage (46.302)
Scoop being stored in the ice storage cabinet with handle buried beneath the ice under the soda machine. Corrected on the spot.
- Food Temperature Measuring Devices Provided (46.632)
Thermometers for ensuring proper temperatures of food are not available or readily accessible inside the reach-in refrigerator used to store hot dogs and hamburgers. Compliance required in 1 week.
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
Non-food contact surfaces not cleaned at a frequency to preclude accumulation of dirt and soil. Observed food, oil, and other debris inside all cabinets, countertops, pretzel ovens, shelving, and inside most refrigerators. Clean as you go policy needs to be put in place by management. Immediate corrective action required.
- Sanitization Requirements, Frequency and Methods (46.731)
Establisment lacks chemical test kit/strips to properly determine sanitizer solution concentration levels. Need teste strips for quaternary ammonia. Immediate corrective action is required.
- Availability, Capacity & Pressure of Water (46.805)
Management of this theater is turning down water temperature at the water heater after inspections to accomondate customer complaints about hand washing water temperature rather than have mixing valves at hand wash sinks professionaly repaired and or adjusted to ensure hand washing water is maintained at 100 degrees F and 110 degrees F for dish washing as required by the PA Food Code. Manager advised that future violations could result in closure of the snack bar. Immediate corrective action is required.
- Light Bulb Protective Shielding (46.922(a))
Lights are not properly shielded or shatter proof over the popcorn popper. Immediate corrective action is required.
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02/28/2011 | Regular |
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
Observed butter spillage on the countertop next to and behind the pump butter dispenser and food debris under the pretzel oven plus the preparation table the unit sits on. REPEAT VIOLATION FROM PREVIOUS INSPECTION. IMMEDIATE CORRECTIVE ACTION IS REQUIRED.
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03/30/2010 | Follow-up |
- In-Use Utensils & Between Use Storage (46.302)
Food dispensing utensil in the ice chest under the carbonated beverage dispenser was observed in direct contact with food (ice) and not having handle stored above the top of the food.
- Wiping Cloths Use Limitations (46.304)
Observed soiled and balled up dry wiping cloths in various locations behind the customer service counter and in the kitchen.
- Maintenance & Operation of Manual Warewashing Equipment (46.676(a)-(c))
Wash solution temperature. Wash water temperature at the three basin sinks only reached 100 degrees F and not 110 degrees F as required. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 43°C (110°F) or the temperature specified on the cleaning agent manufacturer’s label instructions. Manager increased water temperature at the thermostat on the water heater.
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
Observed butter spillage on the countertop next to and behind the pump butter dispenser and food debris under the pretzel oven plus the preparation table the unit sits on.
- Availability, Capacity & Pressure of Water (46.805)
Hot water temperatures at the three basin sinks on reached 100 degrees F and not the required 110 degrees F as required. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food facility. Note: Manager increased temperature at the thermostat on the water heater during this inspection.
- Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
Observed broken cold water faucet on one of three hand wash sinks located in the kitchen area. Immediate corrective action is required.
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03/19/2010 | Regular |
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