During inspections between September 12 and 18, the following Dauphin County restaurants were found to have violated Pennsylvania’s health and safety regulations.
The inspection is supervised by the Ministry of Agriculture. The department pointed out that in many cases, restaurants will correct violations before the inspector leaves.
- Observation time instead of filling out temperature logs for items on the hot and cold buffet line on the same day (a few days in advance). Discuss and correct with the person in charge and employees.
- Various refrigeration, time/temperature control and storage of safe food prepared in food facilities for more than 24 hours, located in the walk-in cooler and vertical refrigerator of the cooking line, without date marking. Correct and discuss with the person in charge.
-Food employees observed in the kitchen area did not wear appropriate hair restraint devices, such as nets, hats or beard covers. Repeat violations.
- There are no disinfectant test strips available in food facilities to determine the appropriate disinfectant concentration of the QAC ammonia-based disinfectant in the dispensing unit of the 3-tank manual dishwashing sink. Repeat violations.
-Food employees have observed the use of nail polish and/or artificial nails to handle exposed food. Discuss with the person in charge.
- A variety of raw meat and vegetable foods are kept at 60°F in the Bain Marie area of ​​the cooking line, instead of being kept at 41°F or below as required. Corrected through voluntary disposal. Do not use the equipment unless it can maintain a temperature below 40F.
- The following areas of the food facility are very dirty and dusty and need to be cleaned:-The interior and exterior of all refrigeration equipment-The ceiling vents of the entire kitchen facility-The floor under the refrigeration equipment-The bottom shelf of the back-up table area-The entire kitchen area wall
- The wash basin in the bathroom area does not automatically close, slowly close or meter the faucet, and can provide water for 15 seconds without reactivating.
- The sink in the bathroom area does not have water with a temperature of at least 100°F.
- No signs or posters reminding food staff to wash their hands were posted at the wash basins in the * area.
- The old food scraps, plates and cutlery observed in the sink indicate that there are other uses besides hand washing.
–Time/temperature control for commercial processing and refrigeration, instant luncheon meat, and safe food, located in the walk-in type and kept for more than 24 hours, without marking the opening date.
- The factory does not have written procedures for employees to follow when responding to incidents involving the discharge of vomit or feces onto the internal surface of the factory.
–The ice machine in the kitchen area, the food contact surface, was observed to have mold, and the sight and touch were not clean.
- The 100% juice mortar in the cafeteria (food contact surface) was observed to have mold residues, and the sight and touch were not clean.
–The food facility water heater did not produce enough hot water to supply the sink in the kitchen area during this inspection, and it took too much time to bring the water temperature to the temperature required for timely hand washing.
–The vents in the dry storage area of ​​food facilities are very dirty and dusty, and need to be cleaned.
-Garbage is not removed from food facilities at an appropriate frequency, as evidenced by the overflow of garbage bins.
- Food facility inspections show evidence of rodent/insect activity in the kitchen and bar area, but the facility does not have a pest control plan. Discuss the need for a pest control plan with the person in charge.
- The following areas of the food facility are very dirty and dusty and need to be cleaned:-Floors and drains in the entire kitchen and bar area-Outside and inside of all refrigeration equipment in the entire facility-Grease traps in the kitchen area-Kitchen stoves and pumps The exterior of the range hood
- The old food scraps, plates and cutlery observed in the sink indicate that there are other uses besides hand washing. correct.
- The paper towel dispenser and/or soap dispenser used for hand washing are not installed correctly in the food preparation/dishware sink. There is no soap dispenser and no paper towels in the wash basin at the back of the preparation line
- Food employees observe in the food preparation area without wearing appropriate hair restraint devices, such as nets, hats or beard covers.
–2 Microwave oven, food contact surface, food residues are observed, and the vision and touch are not clean.
- The fan on the food production table (blows through the sandwich production area) observes the accumulation of dust and food residues.
- The chlorine concentration in the 3-bay dishwashing tank sanitizer is 0 ppm instead of the required 50-100 ppm. correct. Repeat violations.
- The stainless steel floor of the walk-in freezer zone is rough/not a smooth, easy-to-clean surface. Debris bends, creating gaps for condensation and icing; it needs to be replaced.
- Inside the ice machine, on the food contact surface, pink mucus was observed to accumulate, and the sight and touch were not clean. The person in charge pointed out that this will be corrected before the end of business today (9.15.21).
–In the customer self-cooler, it was observed that 6 bottles of 14 ounces of whole milk have expired; 3 dates are 9-6-2021, and 3 dates are 3-12-2021.
- Observe that the ice in the bag is stored directly on the floor of the freezer area instead of 6 inches from the floor as required. correct.
- Non-food contact surfaces are not cleaned regularly to prevent dirt and dirt accumulation. The fan in the cooler, the vents above the food preparation area, and food residues accumulate on the sides of and around the food equipment.
- There are gaps in the back door of the kitchen area of ​​the food facility, which cannot prevent insects, rodents and other animals from entering. Besides, this door is open.
–In the food preparation area, an open employee beverage container was observed. In addition to the personal food on various shelves in the refrigerator. correct.
- The observed food and beverages are stored directly on the floor of the walk-in cooler, rather than 6 inches from the floor as required. The manager promised to correct this defect by transferring the case to the shelf unit.
- Observe the mold growth and fouling on the shelves of the walk-in freezer, especially on the shelves where milk and juice products are stored. The manager promised to correct this defect by removing soiled shelves from use.
- The outside area is overgrown with weeds and trees that come into contact with the building, which may allow pests to enter the facility. The outer area also contains unnecessary items, especially old equipment.
- Several food ingredient storage containers in the refrigeration unit located in the kitchen/food preparation area are not marked with the common name of the food.
- It was observed that previously frozen, reduced-oxygen packaged (ROP) fish were not removed from the ROP environment before being refrigerated and thawed. correct.
–Food facilities use approved non-public water supply systems, but there are currently no laboratory test results on the potability of drinking water.
-Food employees observed in the kitchen/food preparation area are not wearing appropriate hair restraint devices, such as nets, hats or beard covers.
- Food employees observed in the kitchen/food preparation area are not wearing appropriate hair restraint devices, such as nets, hats or beard covers.
- The deflector in the ice machine is located at the rear of the facility near the walk-in cooler, and rust has accumulated and may need to be replaced or re-pavement.
- The chlorine chemical disinfectant residue detected in the final disinfectant rinse cycle of the low-temperature disinfection dishwasher is about 10 ppm instead of the required 50-100 ppm. The facility also has a manual dishwashing tank that provides a quaternary disinfectant for disinfection until the mechanical dishwashing equipment is repaired.
- Several food ingredient storage containers located in the entire kitchen/food preparation area are not marked with the common name of the food.
- The blade of the desktop can opener, the food contact surface, food residues are observed, and the vision and touch are not clean.
- There are no chlorine disinfectant test strips or test kits available in the food facility to determine the appropriate disinfectant concentration.
- This non-compliance inspection proved that the person in charge did not have sufficient knowledge of the food safety of the food facility.
-Observe the wet wipes in the cookware area, which are not stored in the disinfectant solution. Correct and discuss with PIC.