Fruit flies observed near microwave, hand sink: Chester County restaurant inspections, Sept. 29, 2024

The Pennsylvania Department of Agriculture, 866-366-3723, uses a risk-based inspection reporting process for restaurants and other food handlers.

Asian Halal & Shagun Palace, 4 Tabas Ln. Unit G & H, Exton, Follow-up, September 20. Fail. Veggie puffs were held at 98-105°F, in the front hot holding, rather than 135°F or above as required. This is a repeat violation. Puffs were discarded. This unit cannot hold foods at proper temperatures even near max heat setting. Replace. Chicken curry, chicken tikka, fried cauliflower, and veggie puffs, potentially hazardous ready to eat food requiring datemarking, in the walk-in cooler and front hot holding area, were beyond the date-marking and required discarding. All foods were discarded. Foods must be discarded after 7 days. Include the day of preparation as day 1. Re-train staff.

Avon Grove Sports Boosters,

Bella Cucina Foods,

Burger King #6441/East Pikeland,

Courtyard by Marriott Malvern, 280 Old Morehall Rd. Malvern, September 20. Pass. An irreversible registering temperature indicator or thermometer for measuring the utensil surface temperature in the high temperature dishwasher is not available. Obtain and use daily to ensure a dish surface temperature of 160°F or more is achieved in rinse. Observed the ice machine, a food contact surface, to have a buildup of biofilm, which could contain harmful pathogens, along the ice chute. Clean and sanitize the machine regularly. Remove old mattress behind dumpster area to prevent potential rodent harborage. The food facility does not maintain Certified Food Manager records as required. New manager in establishment will be taking a ServSafe course in October. Please provide an invoice of the scheduled course and then a copy of CFM certificate once passed.

Crossan Concessions/CCHD #834,

Fieldstone at Chester Springs,

First Presbyterian Church of Phoenixville,

Grand Singh Group LLC DBA Apna Bazar Exton,

La Mexicana Ice Cream Inc.,

The Orangery at Glen Isle,

Philly Pretzel Factory/West Goshen, 1075 West Chester Pike, West Chester, September 20. Fail. Employee's personal foods and belongings must be stored in a separate area as to not contaminate facility food or equipment. Designate and label a shelf for employee items. In warming cabinet, pretzel dogs and cheese cups were found at 110°F, rather then 135°F and above. If these foods cannot be maintained at proper temperatures, written logs must be maintained for Time As A Public Health Control which verify discard at least every 4 hours. Note: Time as Control Implemented for foods in case. Remove the "home-made" raw wood pretzel paddle and it is not commercially listed or approved. Clean the hand sink near the salting station. The handwash sink in the warewashing area was blocked by tubs and rags, thus not accessible at all times for employee use. Remove items from sink and clean. Ensure sink is open and accessible at all times. Clean the soiled floors and walls in the pretzel production areas. There is no Chester County CFM. One full-time staff member must complete Department-approved food safety course, complete county CFM application process and post county CFM Certificate in public view.

Applebrook Golf Club,

Aramark Phoenixville High School,

Daylesford Crossing,

Derasmo Re DBA Country Butcher,

Eagles Produce, 418 Lancaster Ave. Malvern, September 19. Pass. Observed eggs for sale on the counter at outside temperature as opposed to 45°F or below for eggs to prevent potential pathogen growth. Eggs must be at 45°F or below within 24 hours after being laid and washed/sanitized.

Hopewell Elementary School,

M&M Dim Sum and HK BBQ Restaurant, 1776 E. Lancaster Ave. Paoli, September 19. Pass. Food utensils at rice dispensing station observed stored in a container of water which is not maintained at 135°F. Mini Crock pot ordered during inspection, maintain water at crock for rice dispensing on low or at 135°F. Duck observed cooling, 70°F in reach unit, covered with saran wrap. Department informed staff to maintain uncovered until internal surface temperature achieves 41°F. Corrected on site. Ensure ready to eat foods held for more than 24 hours is properly dated, maintain consistent. Corrected on site by staff. Open containers of soy sauce observed in reach in unit in food prep room. Once cans are opened they are prone to rusting and need to be placed into a food grade container. Corrected on site . Obtain two additional food probe thermometers, corrected on site and ordered on line (2 Red). Eco Lab conducts routine maintenance on high heat dish machine, Delime unit inside as build up has occurred. Non-food contact surfaces not cleaned at a frequency to preclude accumulation of dust, debris, crumb, or splash: Organize shelving located in front bubble station area; Purge undercounter of rear server station; Purge Dry storage rooms (2) at lower shelving areas, clean floor/wall juncture; Dolly carts in food prep room; Floor wall juncture in food prep room behind the reach in/chest freezer units.

Main Line Seafood Market,

Royal Farms #225,

Saint Peter Catholic Church,

Saloon 151 Food Truck/CCHD #1022,

Salvation Army,

Scrape & Scoop: Johny G's Rolled Ice Cream/CCHD #1111,

Starbucks Coffee #70748, 1 Glocker Way, Pottstown, Opening, September 19. Fail. Designated Person in Charge, with Food Manager training, was not present at time of inspection. Facility must have a designated and Person in Charge, with food manager certification, present during all hours of operation. Gloves are not available on location. At the front counter, the under-counter refrigerator across from the cold brew/nitro dispenser was not on. Unit was turned on during the inspection and final temperature was 27.4°F. At the high-temp dishwasher, there is no method of measuring the dish surface temperature to ensure dishes are reaching at least 160°F. Before facility opens, provide proof of purchase of a method to measure dish surface temperature, such as a dishwasher plate thermometer, a waterproof irreversible high-temp thermometer, or 160°F dishwasher temperature stickers. Food equipment throughout the facility have packing materials, dust, grime, and debris on food-contact surfaces. All packing material must be discarded and all food equipment must be thoroughly cleaned and sanitized. Facility is still under active construction and there is construction equipment, debris, and dust throughout the facility. Facility must be thoroughly cleaned. The unisex bathrooms are not provided with a covered waste receptacle for sanitary napkins. Provide a covered waste receptacle in both bathrooms. Soap was not available at the handwash sink in the dishwashing area. Hand sinks must be supplied with soap and paper towels at all times. No sign or poster posted at handwash sinks to remind food employees to wash their hands.

Starbucks Coffee #70752,

Taqueria El Amigo II/CCHD #570,

Turkey Hill #82/West Fallowfield,

Wellington at Hershey's Mill (Senior Lifestyle),

America's Pie LLC, 323 E. Gay St. B2a, West Chester, September 18. Fail. The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection. Food ingredient storage containers, in all refrigerated areas, have some items not labeled with the common name of the food. Observed Bread Pudding a frozen food sitting at room temperature until no longer frozen to the touch, which is not proper slacking procedure. 2 products were immediately discarded. Cooked rice food was held at 98°F, in the above the first bain marie area, rather than 135°F or above as required. The following foods were being held above 41°F and not meeting requirements: Front bain marie, Grilled chicken 48°F; Back bain marie, Sliced tomatoes 46°F; Eggs 47°F; Salsa 49°F. Items were voluntarily discarded. TCS foods, a potentially hazardous ready to eat food requiring datemarking, in all refrigerated areas, were not date marked, or was beyond the date-marking and requires discarding. Time in lieu of temperature being used in the food facility to control ready to eat Time/Temperature Controlled for Safety (TCS) foods without written procedures or documentation to verify disposition of food. Documents were provided immediately after observation but incomplete. However, the food held on time were not documented or observed until after they were asked for. Bain Marie cooler located in slicer area not holding time/temperature controlled for safety foods at or below 41°F as required. Utilize other cold holding until this unit is repaired. Repair by date 10.2.24 All items were discarded at time of inspection. The quaternary ammonium concentration in the sanitizing solution of the knife holding bin was 600ppm, rather than 200 to 400ppm as stated on the manufacturers use directions. Plumbing system not maintained in good repair - observed three comp sinks leaking. An insect control device located in 3-comp sink area with potential to contaminate food, equipment, and/or utensils. Fly strip hanging above three compartment sinks at time of inspection with deceased flies. Please send inspector the last three months of professional pest control report and do not use pest control devises that aren't put in by a licensed professional. door located in the second-floor storage area of the food facility wont close properly and does not protect against the entry of insects, rodents, and other animals. Ceiling tiles missing in the dish area area, and need replaced. A working container of Chlorine sanitizer was stored on the same shelf with clean food contact equipment in the dishroom. The food facility does not employ a certified employee as required. An employee has attended an approved training class but has not applied for Chester County Health Department Certification. Please obtain a certified food manger certificate for an on-site manager.

Bonefish Grill #0302, 460 W. Lincoln Highway, Exton, September 18. Fail. Raw eggs were stored above ready to eat foods in the walk-in cooler. Eggs were relocated during the inspection. Food ingredient storage containers "dry goods), in the cook line area, were not labeled with the common name of the food. Label all food ingredient storage containers. Food dispensing utensil in dry good container at the cook line observed stored in the food and not with handle above the top of the food and the container. Condiment cups being used as scoop was removed during the inspection. Replace with scoops and store with the handle above the food. Observed in-use knife stored between table edges, an area not easily cleanable & sanitized, at the cook line. Discontinue storage here. Blue cheese olives were held outside of refrigeration and measured at 56°F, in the bar area, rather than 41°F or below as required. Blue cheese olives store inside bar cooler "3" and measured at 50°F rather than 41°F or below as required. Repair/adjust unit to maintain foods at 41°F or below as required. Cut tomato, tartar sauce, and cream sauce was held at 46°F, in the far right prep top, rather than 41°F or below as required. Cut tomato, tartar sauce, and cream sauce were discarded. Repair/adjust unit to maintain TCS foods at 41°F or below as required. Mayo and mango salsa was held at 55°F, in the cook line area, rather than 41°F or below as required. Ice baths were not set-up properly. Mayo and mango salsa were discarded. Ice baths were corrected during the inspection. Raw shrimp was held at 50-60°F, in the cooler to the right of the fryers, rather than 41°F or below as required. Shrimp was discarded during the inspection. Adjust unit/keep unit covered to maintain foods at 41°F or below as required. An irreversible registering temperature indicator or thermometer for measuring the utensil surface temperature in the high temperature dishwasher in kitchen is not available. Obtain and use daily to ensure a dish surface temperature of 160°F or more is achieved in rinse. An example is provided here for reference. . Ice build up observed in walk-in freezer. Repair and remove ice build-up. Seal at handwashing sink on the right side of the cook line missing/in disrepair. Reseal. Upper interior at sliding door on ice cream freezer is in disrepair and debris is built up. Repair/replace to be smooth and easily cleanable. Upper interior at sliding door on wine cooler at bar is in disrepair and debris is built up. Repair/replace to be smooth and easily cleanable. The quaternary ammonium concentration in the sanitizing solution of the 3-bay warewash sink was less than 150ppm, rather than 150ppm as stated on the manufacturers use directions. Solution was corrected during the inspection and measured at 200ppm. Hole in ceiling in employee restroom. Repair ceiling/close hole. Soap was unlabeled at the handsink in the bar. Soap was labeled during the inspection. Sink & Surface Sanitizer at 3 compartment sink in kitchen and in sanitizer bucket was measured at greater than 700ppm. Which is not approved in the Code of Federal Regulations for food contact sanitizing at this level. Sanitizer was adjusted during the inspection and measured between 272-700ppm. Adjust dispensing system.

Camp Hill Special School, 1784 Fairview Rd. Glenmoore, Follow-up, September 18. Fail. In the main kitchen, the high-temperature dishwasher does not have a method for measuring the dish surface temperature, such as dishwasher temperature stickers, a dishwasher plate thermometer, or a waterproof irreversible high-temperature thermometer. Within a week, provide proof of obtaining a method to measure the dish surface temperature in the high-temp dishwasher. Measure the dish surface temperature daily to ensure dishes are reaching at least 160°F. In the school house kitchenette, chlorine test strips are available, but need the color chart so that food workers testing the sanitizer can confirm that the test strips are measuring between 50-100 ppm chlorine. A sample pack of chlorine test strips with a color chart were provided. Within a week, please supply the matching test strip color chart for the test strips already on location. In the outdoor walk in cooler, behind the fan, the insulation around the pipes is beginning to degrade. Replace the insulation within a week. In the main kitchen hood, two lights are out. Replace these light bulbs. The food facility does not currently have an employee with Chester County Certified Food Manager certification. An employee has attended an approved training class, but has not applied for Chester County Health Department Certification. Within a week, please submit the CFM application, application fee, and a copy of the current valid Servsafe certificate.

Camphill Special School - Beaver Farm, 551 W. Seven Stars Rd. Phoenixville, September 18. Pass. The high-temperature dishwasher does not have a method of measuring the dish surface temperature, to ensure dishes are reaching at least 160°F. Within a week, provide proof of purchase of a method to measure dish surface temperature, such as a dishwasher plate thermometer, a waterproof irreversible high-temperature thermometer, or 160°F dishwasher temperature stickers. Food employee observed towel drying utensils and food equipment after cleaning. Utensils and food equipment must be air dried, to prevent contamination from the towel. Utensils and equipment will be rewashed and air dried. In the women's restroom, the left-side sink was only at 74°F, rather than 85°F or higher as required. Hot water was adjusted, and the sink was at 97°F by the end of inspection.

Christ First Church,

Collegium Charter School,

County Cup - Esc, 455 Boot Rd. Downingtown, September 18. Pass. The quaternary ammonium concentration in the sanitizing solution of the 3-bay warewash sink was 100 ppm, rather than 200-400 ppm as stated on the manufacturers use directions. The sink was set up but no dishes had been washed. Additional tablets were added and then the solution found at 200 ppm. Must check your "recipe" today; measure the amount of water by gallons and remark the sink with the water line and post the correct amount of tablets to use-1 per gallon. Do not check the solution with test strips until it is between 65-75°F. Comply everyday.

CPMC Concession Stand Away Coatesville Area High School,

CPMC Concession Stand Home Coatesville Area High School,

Fattoush, 182 E. Lancaster Ave. Malvern, September 18. Pass. Observed food in the left large prep top at 47°F to 50°F as opposed to 41°F or below to prevent potential pathogen growth. Do not store any food in this prep top until it is functional and the temperature is approved. Food facility has a reminder statement on the menu for foods that are/or could be served raw or undercooked to the consumer; however, does not clearly disclose which foods the reminder statement applies to. Provide asterisks*** next to the specific menu items and provide a photo. Clean the following items: Buildup of debris behind the door handles on all refrigeration units; The ceiling vents in the restrooms; The mop sink of any debris to prevent pest harborage. Clean the food debris off the floor under and around the hand sink between the 2 standing refrigerators. Person in charge cleaned during inspection.

Happy Harry's #11030,

Jaco Juice & Taco,

Moca Asian Cuisine,

Penns Grove Middle School,

Piccola Venezia Gelato, Crepes and More,

Sang Tong Thai,

Snack Shack/CCHD #1197,

Taquitos Magy LLC/CCHD#1196,

Tasty Zaytoon, 10 Marchwood Rd. Exton, September 18. Fail. Eggs were being stored on the top shelf above ready to eat foods in the kitchen refrigerator. Eggs should be stored on the bottom shelf to prevent cross-contamination. Rice was being left out to cool. Rice was at 148°F and was immediately portioned out into refrigeration. Food should be cooled to 70°F ins 2 hours and/or to 41°F within 6 hours. No chlorine test strips were available at the time of inspection. Order new strips immediately. Sample test kit was provided on site. Cleaning supplies were being stored above silverware and red pepper shakers. Move the cleaning supplies to a secured area.

Technical College High School - Brandywine, 443 Boot Rd. Downingtown, September 18. Fail. Observed an opened bucket of pickles inside the walk in refrigerator with black mold on the exterior of the bucket and the lid. Mold was also observed on the exterior of a large container of Feta Cheese. Clean and sanitize the outside of these containers today. Commercially processed ready to eat food, located in the Walk In Refrigerator and in the 3 Door Refrigerator, and held more than 24 hours, are not being marked with the date it was opened. Examples observed: Butter, quarts of heavy cream, 2 cracked eggs in a container, cheese, gallon of milk. Correct today and comply everyday. Time/Temperature Controlled for Safety (TCS) ready-to-eat food prepared in the food facility and held for more than 24 hours, located in the walk in refrigerator, are not being date marked. Correct today and comply everyday. Repair the walk in freezer door-frost is built up on the side/edge of the door and the door frame. Correct within 2 weeks. The white drop plate inside the ice machine, a food contact surface, was observed to have a pink residue and was not clean to sight. This ice machine must be emptied and cleaned and sanitized. Do not use any ice from this machine until it is done. Correct within 7 days. Walk In Freezer- Clean the floor. Correct within 7 days. The handwash sink located next to the cooking exhaust hood does not have water at a temperature of at least 85°F. Correct immediately.

The Shop (Made In Pa),

The Shop (Made In Pa),

Botanica Luz De Arcangeles,

Botanica Luz De Arcangeles,

Cafe Gourmino Trinity,

China Garden-,

Chipotle Mexican Grill #2405-,

Chocolate Therapy,

Compass Pizza,

Culinart Group Dll - Coffee Bar,

CVS Pharmacy #7132,

D.F. Grocery And Deli,

Dairy Queen,

Giant Food Store #6477, 225 W. Lancaster Ave. Frazer, September 17. Pass. Observed 3 dented cans of food and 1 dented can of baby formula. These could contain potentially dangerous pathogens. Cans were taken back to be discarded/returned to vendor. Observed potato salad, chicken salad, and macaroni salad at 44°F as opposed to 41°F to prevent pathogen growth. Items were discarded and display case unit was being repaired during inspection. Repair the following: - The broken light shield in the bakery walk-in freezer - The door for the walk-in raw meat cooler. Clean the following: Under the light shield in the bakery walk-in cooler; Ice buildup off the ceiling in the bakery walk-in freezer; Debris under the racks in the Deli walk-in freezer.

Hissho Sushi Giant #6301,

Lionville Express,

Los Alquisiras Inc., 501 E. Gay St. West Chester, September 17. Fail. The Food Facility Operator shall be the Person in Charge or shall designate a Person in Charge and shall ensure that a Person in Charge is present at the food facility during all hours of operation. Food Employee observed changing tasks that may have contaminated hands without a proper handwash in-between. Three dented, swollen, distressed canned beans observed in are and intended for use or sale in the food facility. Voluntarily removed and discarded. Eggs were stored above vegetables in the open cooler area. Observed spatula stored between space on three comp sinks, an area not easily cleanable & sanitized. Observed wiping cloths in extremely unclean condition in butcher area. Observed no sanitizer bucket with solution set up. Observed several single use gloves in deli case turned inside indicating multiple uses. Corrected on site and discarded. Please provide splash guard for handwash sink at three compartment sinks. To prevent contamination of dish area. Beef tamales was held at 67°F, in the deli counter area, rather than 135°F or above as required. Product was voluntarily discarded. Several TCS foods requiring holding at 41°F or below was observed in the open case were held at 47°F, or above. A list of the items will be published in the comments. Time/Temperature Controlled for Safety (TCS) ready-to-eat food prepared in the food facility and held for more than 24 hours, located in the Deli, is not being date marked. Food facility does not have available sanitizer test strips or test kit to determine appropriate sanitizer concentration Sample pouch of 15 test strips provided for sanitizer in use. Obtain appropriate test kit within 10 days. Remove all unnecessary or unused equipment from facility. Make every surface cleanable. Saws, tools, cardboard and rags on shelves. The butcher block, a food contact surface, was observed to have food residue and was not clean to sight and touch. Non-food contact surfaces not cleaned at a frequency to preclude accumulation of dirt and soil. Observed the following area that needs to be cleaned before following up: microwave in back area; behind freezer in back area; underneath prep table; underneath three comp sink; area underneath back prep table; underneath open facing customer unit. Outdoor dumpster is missing drainage plug. Please contact service and get one put in. No sign or poster posted at the handwash sink in the back prep area to remind food employees to wash their hands. Food facility is not removing dead or trapped pests from control devices frequently, as evidenced by observed old/decaying pests control device in several areas of the store. Active fruit flies observed in back area near microwave and hand sink. Please provide the last three months of pest control reports.

Mr. China,

Olive Tree Greek Grill,

Pottstown Premium Cinemas LLC DBA Flagship Premium Cinemas,

The Red Sombrero, 1528 Paoli Pike, West Chester, September 17. Fail. Observed opened metal cans being stored in the prep top and walk-in cooler. Metal canned foods, once they are initially opened, must have the remaining contents that were not used placed into food grade storage containers. The original packaging must be discarded/recycled, as it is subject to oxidation/rusting once opened. Provide food-grade containers today. Food dispensing utensil in rice observed stored in the food and not with handle above the top of the food and the container. Container being used as scoop was removed during the inspection. Flan was held at 50°F, in the customer area merchandiser cooler, rather than 41°F or below as required. Flan was discarded during the inspection. Unit measured at 40F however flan that was above 41F was stored at the front of the unit. Adjust unit and/or do not store flan at very front of shelf. Salsa well held at 50°F at the top of the well and 41°F at bottom, rather than 41°F or below as required. Salsa well was too full. Well was adjusted and salsa's measured at 41F. Time/Temperature Controlled for Safety (TCS) ready-to-eat food prepared in the food facility and held for more than 24 hours, located in the prep top, is not being date marked. Label all squeeze bottles stored inside prep top for longer than 24 hours. House made salsa, a potentially hazardous ready to eat food requiring datemarking, in the front standing cooler, was beyond the date-marking and required discarding. Two containers dated 9/10 were discarded during the inspection. Observed melted lids, lids with holes, and lids in disrepair in use. Discard melted/lids in disrepair. Replace. Observed leak under drawers at cook line. Repair. Chlorine chemical sanitizer residual detected in the final sanitizer rinse cycle of the low temperature sanitizing dishwasher was less than 50ppm, and not 50-100 ppm as required. Unit was adjusted during the inspection and measured at 50ppm. Single use sour cream containers are being re-used multiple times for food storage and/or preparation. Discard all sour cream containers after sour cream is emptied. Obtain food grade containers. Soda gun nozzle, a food contact surface, was observed to have residue and was not clean to sight and touch. Nozzle was removed to be washed, rinsed, and sanitized during the inspection. The handwash sink located in employee bathroom did not have water at a temperature of at least 85°F. Water was adjusted during the inspection and measured at greater than 85F. Soap was not available at the handwash sink in the back kitchen area. Soap was supplied during the inspection. Ceiling tiles missing and/or stained in the following areas and need replaced: Back kitchen; Hallway before bathrooms. Wall to the right of the kitchen exit door, has a hole/is in disrepair and in need of repair. Repair wall to be smooth and easily cleanable. Several flies observed in back kitchen by door and below warewashing area. Observed back door propped open during the inspection. Schedule pest control treatment and keep back door closed when not in use. Unused prep top on the back kitchen is broken and not being used. Repair and used as designed or remove from the food facility. CFM has expired. Apply for CCHD CFM once class is passed.

Three Brothers Mexican Grille,

Turn 5 Cedar Hollow Micro Market,

Turn 5 Coffee Shop/Brock & Co.,

Wawa #8011,

Wawassan Post Home Association,

Cafe Services Comcast West Chester, 1354 Boot Rd. West Chester, September 16. Pass. Cooked cauliflower was held at 48°F, in the salad bar, rather than 41°F or below as required. All other TCS foods in this unit measured at temperature. Cooked cauliflower was discarded during the inspection. Review cooling procedures before placing into salad bar with staff. Time/Temperature Controlled for Safety (TCS) ready-to-eat food (thousand island dressing and chipotle mayo) prepared in the food facility and held for more than 24 hours, located in the front 2 door cooler, was not date marked. Bottles were discarded during the inspection. Time/Temperature Controlled for Safety (TCS) ready-to-eat food prepared in the food facility and held for more than 24 hours is being date marked however date marking system is not consistent. Some foods say a prep date and other a discard by date with no clarification on the label to which is being documented. Person in charge identified the one employee who was inconsistent and addressed during inspection. Ensure consistent date marking system is implemented.

Dollar Tree Store #01711 (relocated),

Fresh 2 You #3/CC Food Bank CCHD #1385, 650 Pennsylvania Dr. Exton, September 16. Pass. 3 door refrigeration unit had an internal temperature of 50°F. Make sure unit is serviced to ensure internal temperature is 41°F or below. Do not store any TCS foods until it is serviced.

Gigante International Food Market,

Guatemala Store El Venado J-10,

Hibernia United Methodist Church,

Let's Do Lunch #1,

Ludwig's Village Market,

O'grady's Family Restaurant,

Philly Hots Food Truck/CCHD #1258, 212 S. High St. West Chester, September 16. Fail. Chicken Cutlets was held at 50°F, in the back bain marie area, rather than 41°F or below as required. Product was corrected on site by discarded by POC. Bain marie cooler located in Back area not holding time/temperature controlled for safety foods at or below 41°F as required. Utilize other cold holding until this unit is repaired. Repair by date.

Settantatre Pasta Commissary, 1018 Lancaster Ave. Rear, Berwyn, Follow-up, September 16. Pass. Observed an open container of sauce with mold on it on the storage shelf in the back ware-washing/prep area. Discard. Observed a raw eggs in a carton stored on a shelf in the dry storage area at room temperature as opposed to 41°F or below as required to prevent potential pathogen growth. Discard these.

Spring City Fellowship Church,

Buddy's Burgers, Breasts & Fries/CCHD #1168,

Dia Doce / Cchd #770,

Mix'd Up Edible Cookie Dough AE LLC/CCHD #1441,

Rosie's Kettlecorn/CCHD #1274,

Southbound BBQ Company/CCHD #895,