Overflowing grease trap in basement: Chester County restaurant inspections, Oct. 6, 2024
The Pennsylvania Department of Agriculture, 866-366-3723, uses a risk-based inspection reporting process for restaurants and other food handlers.
Aramark Peirce Middle School,
Birchrunville Café,
Burger King #6441,
Cornerstone Fellowship First Baptist Church,
Farm Boy BBQ, 625 N. Morehall Rd. Malvern, September 27. Fail. Observed food employee touching cooked chicken thighs, a ready-to-eat food, with bare hands. This could potentially contaminate the food. Ensure to utilize gloves when handling ready-to-eat food. Observed multiple cups being used as scoops in dry goods foods. Cups do not have handles and can potentially contaminate food. Ensure to utilize scoops/measuring cups with handles. Observed multiple food items stored with wet cloths covering them. Wet cloths could become potentially soiled and contaminated and cannot be used in contact with food to be sold. Observed multiple food items in the standing hot holding unit at 115-125°F as opposed to 135°F or above. These foods were removed to be reheated in the oven as they were put out 1 hour prior to inspection. Observed food in the cold wells at 50°F as opposed to 41°F or below. This could potentially result in dangerous pathogen growth. These foods must be discarded. Observed food facility preparing multiple foods using reduced oxygen packaging without the required written procedures and HACCP plan to ensure safety from Listeria growth when doing this process. Provide a HACCP plan application to Chester County immediately and do not utilize reduced oxygen packaging until this is approved. Food facility does not have available test strips for sanitizer in the 3-compartment sink and sanitizer buckets. Test packet was given. Facility also does not have available temperature strips/thermometer for measuring dish surface temperature in the high temperature dishwasher. Obtain immediately and provide photo. Observed the deli slicer with food residue on the underside of the slicer. Ensure to clean and sanitize this to prevent potential cross-contamination of pathogens when slicing food. Food facility hot water heater is not producing enough hot water to supply 3-compartment sink at the time of this inspection. Facility may not operate until hot water heater has been repaired and hot water is supplied at 110°F. Handwash sink in the prep area was observed with an empty jug in it. Hand sinks need to be free of items and accessible at all times for handwashing purposes only. Jug was removed by person in charge (PIC). Observed a chemical spray bottle without a label. This could potentially cause contamination. Ensure all chemicals are labeled. Observed medicine above food and food prep area. To prevent potentially contaminating food ensure medicine is kept away from food and food contact surfaces.
Flowing Springs Inn,
Great Valley High School Athletic Dept.,
The Italian Artisan St. Paul's Episcopal Church,
Mini Cakes and More LLC/CCHD #1498 AE,
Neet, LLC,
St. Paul's Episcopal Church,
The Social Downingtown,
Westlakes Cafe, 1055 Westlakes Dr. Berwyn, September 27. Pass. cooked Chicken food was held at 119 °F, on the make line, rather than 135°F or above as required. Product reheated to 165°F and placed back on steam table. Staff indicated steam table was turned on late today. Ensure steam is maintained at 180°F to ensure product maintains at 135°F or above. Marium corrected on site. Cooked chicken in bain marie observed at 44-45°F due to panini press immediately adjacent to unit. Close bain maire when not in use or non-rush hours of operation in efforts to eliminate temperature abuse. Sponges observed in the three bay sink area being used to clean food contact surfaces. Only use metal or plastic scrubbers. Mark discarded sponge on site. The following equipment is not in good repair: Fire tags dated 2021 - provide updated fire tags dated within one calendar year. Non-food contact surfaces not cleaned at a frequency to preclude accumulation of dust, debris, crumb, or splash: Ice chute; Ceiling tile and vents above make line flat top grill; Ceiling tiles and vent above convection oven; Cabinet door underside above the flat top grill; Purge/organize back of house closet. Waste receptacle for disposable paper towels not provided at the handwashing sink in back of house area. Mark corrected on site.
Yummi Sushi Acme 192,
Aramark Fugett Middle School,
Avalon Restaurant, 116 E. Gay St. West Chester, September 26. Fail. The Person in Charge at the time of inspection did not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection. Please assign training to multiple members of kitchen staff to ensure adequate knowledge at all times of operation. An open employee's beverage container was observed above one of the food prep tables in the kitchen next to food actively being prepared. Employees must use covered containers and straws and store the drinks away from food prep areas. Drink and food were voluntarily discarded. Bolognese and marinara sauce was only heated to 100°F before being placed in the steam table and not to 135°F for hot holding as required. Meatballs and potatoes were not cooled from 135°F to 70°F in 2 hours and/or from 135°F to 41°F within 6 hours, after preparation. A container of flour that had been used to prepare calamari was left uncovered at room temperature. Dry ingredients must always be covered when not in use, and ingredients that have been in contact with TCS foods must be kept at 41°F or below as required. Flour was discarded. Employees on location advised to keep flour at 41°F or below after using to prepare foods. Two bain maries in main kitchen not holding proper temperature. Foods in units tempted between 51-55°F. All effected foods voluntarily discarded. Staff will be using ice bath and temp logs to maintain temp during service and locating food to a working unit after service every night until unit is replaced or repaired. Time/Temperature Controlled for Safety (TCS) ready-to-eat food prepared in the food facility and held for more than 24 hours, in reach in cooler not being date marked. Items were labeled and corrected on site. Wet absorbent cardboard lining shelves under bain marie near fryer. Remove, ensure surface easily cleanable. Corrected on site by staff. In the main kitchen and the bar, cans of cherries had been opened and were being used to store the cherries. These cans are designed to be single-use, and foods that are not immediately used must be placed in a durable food-grade container. Corrected on site by staff. 2 bain maries cooling units and one reach in freezer not properly holding temp at beginning of inspection. 3 units need service. Provide QT 10 test kits for use in the Kitchen and the Main Bar. Temporary test strips were found at time of inspection. Purchase test strips and use daily. The following food contact surfaces were observed to have food residue and was not clean to sight and touch: The drop plate inside the ice machine in the Basement is not clean and residue build up was observed on the plate, thoroughly clean and sanitize the entire interior of this machine within 24 hours; Knives hanging on magnet being stored as clean, residue build up on can opener, clean and sanitize after every use. Please replace cut boards on second bain marie as they have deep grooves throughout preventing them from being wash rinsed and sanitized on a daily basis. Non-food contact surfaces not cleaned at a frequency to preclude accumulation of dirt and soil of the following: BASEMENT: Walk In Refrigerator-clean the debris on wall and dust from the fan covers and housing. KITCHEN: Shelving housing equipment not in use; The entire wall behind the equipment under the hood. The hood area had grease build up possibly from the baffles not being correctly inserted. Several bain maries in the kitchen had water collecting inside the lower section. In the basement, several single-use items (disposable trays, bowls, covers, etc) were stored not covered or inverted to prevent dust and debris from collecting inside. Cover or invert all single use items today. Grease trap in basement observed to be overflowing. Please clean area and have it emptied and associated plumbing need to be cleaned to ensure water can drain easily. Women's toilet room and unisex toilet room are not provided with a covered waste receptacle for sanitary napkins. Soap was not available at the handwash sink in the kitchen prep area. Corrected on site by staff. No sign or poster posted at the handwash sink in both bars to remind food employees to wash their hands. In the basement, containers of cleaning chemicals were stored above single-use food containers. Store all cleaning chemicals on a separate shelf below food equipment today. The food facility does not maintain Certified Food Manager records as required. Person in charge is scheduled for training renewal November 18. After completion will follow up with CCHD.
Brock & Company Inc. Delaware Valley Friends School,
CVS Pharmacy #399,
Fusion Restaurant, 1103 West Chester Pike, West Chester, September 26. Fail. At the bain marie along the mainline, ambient air and foods within unit found at 60°F, rather than 41°F or below as required. Discard all food within unit. Repair unit to maintain air and food are proper temperatures. Note: foods discarded. In kitchen, two plastic bins of cooked, breaded chicken found on table at room temperature, rather than being maintained hot at 135°F and above OR cold at 41°F. Discard this chicken. Keep chicken stored at proper temperatures. Remove only small amounts at a time for immediate food preparation needs. In walk-in refrigerator, raw tuna observed thawing in reduced oxygen or vacuum packaging. These packages must be opened to allow oxygen to enter prior to beginning the thawing process. Discard tuna and ensure to cut packages prior to thawing. Plastic coated wall-mounted shelf above the 3-bay sink must be removed. Replace with NSF-stainless steel shelf if needed for storage. Single use plastic "roe" containers are being re-used multiple times for food storage and/or preparation. Discontinue this practice. Discard/recycle container when original food product has been used. In sushi station, clean & sanitize bin full of slicing equipment located on the adjacent table.
The Gables at Chadds Ford, 423 Baltimore Pike, Chadds Ford, September 26. Fail. Shellfish tags are being maintained but are not being marked with the date the last of the lot was sold. Ensure staff date the tag when the last oyster is sold from that bag/bunch. Cookline bain marie (next to hand sink) crab cake and calamari in the left side of the unit were 47°F. Both were discarded. Foods were store there over night. They are closest to the steam table. These foods may heat up due to the heat source next to it. Move these items away from the steam table and place other foods that do not require cold holding for safety next to it. Unit was 41°F. Dept recommends having unit serviced to ensure it can maintain food at 41°F or less. Salad bain marie - lower portion of the unit was 55°F. All TCS foods in the bottom of the unit were discarded. Do not store foods in the bottom of the unit until it can maintain foods at 41°F or less. This is a repeat violation. Top of unit was holding foods at 39°F. Date mark lunch meat loaves when you open them and use within 7 days. Observed ready to eat food requiring datemarking, in the walk-in refrigerator that was not date marked. Ensure to date mark all ready to eat foods in the walk-in refrigerator. Caesar dressing is made with raw eggs. No asterisk indicates Caesar salad is a raw product. Alter menu to show that the salad is a raw product and ensure staff are aware that it contains raw eggs. Chlorine 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. Dishwasher must be serviced to increase Cl amount. Until it is repaired, you must manually sanitize all dishware and equipment. Bread kitchen: Clean the potato slicer. Main Bar: soda gun holder was dirty - cleaned on site. Ensure it is cleaned at least weekly. Fly strips were hung near food prep areas. All were removed. Do not use fly strips over or near food prep areas.
Malgudi Cafe,
Molly Maguires Restaurant & Pub,
Moose #1153,
Poured Out Café,
Walmart Supercenter #3541,
Whitford Country Club,
Applebee's Neighborhood Grill & Bar, 815 E. Baltimore Pike, Kennett Square, September 25. Pass. Mexicali sauce observed in the grill side bain marie at 46°F. Time/date stamp indicated it had been in the unit for >4 hours. Sauce was discarded on-site. Other foods stored in the unit were at proper temperatures. The cause of the elevated temperature could not be immediately determined, however there is an accumulation of ice in the unit. Remove the ice and monitor food temperatures. Have unit repaired; if unable to repair, replace. Clean the following: Underside of the shelves above the bain maries on the cook line; Flush the drain line at the bar; Remove ice accumulation from bain maries on the cook line; Fry stand up refrigerator. Clean the ceiling above the cook line within five days and maintain in clean condition. On the cook line, the grout between the floor tiles is worn. Regrout to provide a smooth, easily cleanable surface. Correct within 90 days. Replace the floor drain insert near the steamer within five days.
Aramark Henderson High School,
Bella Cucina Foods, 3 N. Five Points Rd. Suite A-2, West Chester, Follow-up, September 25. Fail. Replace the missing filters in the hood. Owner reports filters are being delivered today. Large refrigerator in back of house kitchen is out of order and empty. Repair to hold at 41°F and use OR remove unit from facility. By the walk-in refrigerator, repair the leak from the pipes below the hand wash sink. While additional items have been removed, there are still some pieces of broken/excess food service equipment present. Remove all such items.
Boscov's Department Store Inc. - 227,
California Tortilla,
Chester County Technical College/High School, 280 Pennock's Bridge Rd. West Grove, September 25. Fail. Room A130- Head Start Refrigerator: Observed ambient temperature of refrigerator at 47°F. The internal temperature of two milk containers stored in the refrigerator was measured at 45°F/48°F. These milks were discarded. The thermostat was lowered however the ambient temperature only lowered to 45°F. Do not use this refrigerator to store milk/yogurt or any other TCS foods for the Head Start Room located in Room A108. A daily temperature log is maintained however the last date the temperature was logged was 9/19/24. Make necessary repairs or replace. If a new refrigerator is obtained it must be commercial grade and rated for NSF/ANSI 7 Standard for sanitation. It is recommended to have the refrigerator located in the Head Start classroom. Milk & yogurt is provided from the main kitchen in the school.
Deccan Flavors, 169 W. Lincoln Highway, Exton, Follow-up, September 25. Fail. Two containers of raw chicken were stored above ready to eat foods(garlic & sauce) in walk-in cooler. Person in charge voluntarily discarded ready to eat foods. Food dispensing utensils in dry goods and food containers observed stored in the food and not with handle above the top of the food and the container. All bowls/cups being used as scoops were removed. Obtain scoops. Always store with the handle stored above the food. Fried onions were held at room temperature overnight, in the cook line area, rather than 41°F or below as required. Onions were discarded during the inspection. Tables and equipment observed lined or wrapped in tin foil, wiping cloths, and/or tape. All foil, wiping cloths, and tape was removed during the inspection. Use oven mitts to protect hands from heat. Do not line tables with tin foil. Skewers and serving skillets, food contact surfaces, were observed to have food residue and were not clean to sight and touch. Surfaces were cleaned and sanitized during the inspection. Non-food contact surfaces not cleaned at a frequency to preclude accumulation of dirt and soil. Wall below microwave observed with food splatter. Wall was cleaned and sanitized during the inspection. Food employee observed stacking (one stack) clean food equipment while wet, and not allowing time for draining and/or air-drying. Equipment stacked was washed, rinsed, and sanitized. Re-train staff. Observed leak under 3 compartment sink. Repair leak. First aid supplies and medication is being stored above or on top of food - a possible source of contamination. First aid supplies and medication were removed during the inspection. During the inspection, person in charge cleared and labeled a shelf for employee items and medical supplies that is away from food and food prep areas.
El Tarasco,
Gentili's Pizza, 318 E. Lincoln Highway, Exton, September 25. Fail. An open employee's beverage container was observed at the cook line - a food preparation area. Beverage was removed during the inspection. A food employee was observed touching a cheesesteak - a ready to eat food - with bare hands. Cheesesteak was discarded during the inspection. Re-train staff. Observed in-use knife stored between table edges - an area not easily cleanable & sanitized. Knife was removed during the inspection. Grilled chicken and marinara sauce was held at 108°F (chicken) and 112°F (sauce), in the hot holding unit at the cook line, rather than 135°F or above as required. Grilled chicken and marinara sauce were reheated to 165°F during the inspection. Unit was adjusted during the inspection. Monitor temperatures. Cut spinach was held at 51°F, in the cook line area, rather than 41°F or below as required. Spinach was not stored inside a well in the prep top and was stacked/stored inside of lettuce. Spinach was discarded during the inspection. Mayo was held at 60°F, in the cook line area, rather than 41°F or below as required. Mayo was discarded during the inspection. Mozzarella cheese was held at 50°F, in the pizza oven area, rather than 41°F or below as required. Cheese was returned to refrigeration during the inspection. Raw chicken was held at 57°F, in the cook line area, rather than 41°F or below as required. Chicken was discarded during the inspection. Re-train staff. Prepackaged desserts are not labeled properly with the name of product, ingredient statement, distributed by statement and/or nutritional facts. Label. Ice shoot on soda, a food contact surface, was observed to have residue and was not clean to sight and touch. Clean and sanitize today. Observed stacked clean food equipment while wet and not allowing time for draining and/or air-drying. Train staff. Observed leak under food prep sink. Repair leak.
Homewood Suites, 12 E. Swedesford Rd. Malvern, September 25. Fail. The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection. Retrain employees and obtain a certified food manager in the kitchen. Employee's plate with food items was observed on the table. Employees are not permitted to eat in the kitchen area. Ensure staff are eating outside of the kitchen. Severely dented, swollen, distressed canned items observed in dry storage rack are and intended for use in the food facility. All dented canned items were discarded. Ensure employees are checking all canned items for dented items. Observed bags of coffee stored in a rubber maid container stored directly on the floor in kitchen area, rather than 6 inches off of the floor as required. Move the container 6 inches off the floor as required. Apples are provided for self-service in the breakfast bar area. However, the apples are not wrapped and there is no sink available for the customers to wash the apples before consuming. Wrap the apples or discontinue providing them. Italian wedding soup observed thawing at room temperature on the counter, which is not an approved thawing method. The soup was discarded. Retrain employees. Opened bottles of ranch, relish, and other dressings that stated keep refrigerated were observed on the shelf at room temperature. 2 cases of creamer that stated keep refrigerated were observed in the dry storage room at room temperature. The only refrigerator was observed at 47°F. All TCS items requiring refrigeration was discarded on site. All of the items were discarded on site. Ensure employees are checking refrigeration temperatures and are reading food product labels. Time in lieu of temperature being used in the food facility to control milk without documentation to verify time control of food. Maintain records of time control to verify foods are being served or discarded within the 4 hour timeframe. Temperature measuring device for ensuring proper temperature of equipment is not available or readily accessible in the beverage cooler refrigerator in the breakfast serving area. Ensure you have a thermometer in every refrigerator. Cooler located in kitchen 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 9/26/2024. Food facility does not have available sanitizer test strips or test kit to determine appropriate sanitizer concentration. The Quat test strips were expired. Obtain a new one. The water at the two compartment sink is at 104 degrees, rather than 110°F as required. The facility does have a high temperature dishwasher that is working properly. The facility cannot use the two-compartment sink until it has a hot water temperature of 110°F. Clean the floors in the dry storage room. Clean the shelves in the refrigerator. Clean the oven. The right handwash sink located in the women's restroom area does not have water at a temperature of at least 85°F. Fix the hot water in the women's restroom. A plumbing pipe was observed open with tape over it. Please properly cap the pipe and remove the tape. Outside waste handling unit had drain plug removed. Obtain a plug. Soap was not available at the handwash sink in the kitchen area. Ensure soap and paper towels are supplied at handsinks at all times. Paper towel dispenser empty at the handwash sink in the kitchen area. Ensure soap and paper towels are supplied at handsinks at all times. The is a vent without a cover in the ceiling near the three-compartment sink. Provide a proper covering for the vent. Working containers in the kitchen area, used for storing sanitizer taken from bulk supplies, were not marked with the common name of the chemical. Label the spray bottle. A working container of cleaner/sanitizer was stored above or on the same shelf with food, equipment, and/or single service s in the kitchen area. Keep all chemicals separate from food items/equipment. The food facility does not maintain Certified Food Manager records as required. Obtain a Certified Food Manager immediately.
Merrill's Barbeque Commissary,
Mikro Lodge,
Presbyterian Church of Kennett Square, 211 S. Broad St. Kennett Square, September 25. Pass. The dishwasher is not working properly. The soap is dispensing after the full cycle runs. No rinse aid is being dispensed as it looks like a clog has formed in the line. The dish temp only reached 158°F rather than 160°F. This machine has had issues every year. The Dept. strongly recommends removing the dishwasher and replacing it with a large 3 compartment sink to wash, rinse and sanitize the dishes used in the kitchen. A dishwasher is NOT required. If a 3 bay will be installed, please do so within 3 months and notify Dept of your plan to install it. Repair dishwasher within 10 days if it will stay - do not use if you will be replacing it.
Sri Venkatesa Foods LLC DBA Southern Spice, 126 Woodcutter St. Exton, Follow-up, September 25. Fail. Observed an opened metal can being stored in the prep top. Once metal cans are initially opened, the remaining contents that were not used must be placed into food grade storage containers. The original packaging must be discarded/recycled, as it is subject to oxidation/rusting once opened. Can was removed during the inspection. Observed in-use knife stored between table edges at the cook line, an area not easily cleanable & sanitized. Knife was removed during the inspection. Observed food containers stored on a rack that was less rather than 6 inches off of the floor as required in the walk-in cooler. Foods were relocated to 6 inches off of the floor as required during the inspection. Foods in the galaxy cooler were held at 51°F rather than 41°F or below as required. Unit was measured at 48°F. Ice build up was observed along the back. TCS foods were removed from the unit. Remove ice build-up and adjust to hold foods at 41°F or below as required. Food facility was using chlorine sanitizer at a high concentration of greater than 200ppm, which is not approved in the Code of Federal Regulations for food contact sanitizing at this level. Solution was adjusted during the inspection and measured at 100ppm.
Whitsons Renaissance Academy, 413 Fairview St. Phoenixville, September 25. Fail. Food stored on floor in walk in freezer. Store 6 inches off floor. TCS Foods were held at 50°F at service line rather than 41°F or below as required.( Sliced tomatoes, cut lettuce). Date marking lacking on several pre-packaged salads and sandwiches, and wraps prepared on site. Provide date marking. Facility not changing date marking on foods pulled from freezer. Original dates on items. ( Pesto, grated cheese). Prepackaged foods made on site are not labeled properly with the name of product, ingredient statement, net weight, distributed by statement and/or nutritional facts. Provide. Food like debris observed on under carriage of slicer, and upper top handles. Disassemble for proper cleaning. Dust like debris observed on ceiling vent cover above mop sink. Clean. Hand wash sink blocked by tray holder, and trash can at beginning of inspection. Ensure hand wash sink is accessible at all times. Floor under equipment, including sinks in front service area unclean. Floor drain cover under prep tables in front service area unclean with food like debris build up. Clean. Sanitizer spray bottle stored lacking any labeling. Provide. Store all chemicals in a separate designated area.
Aramark East Senior High School,
Baan Thai Sabaidee, 704 W. Neilds St. Unit 3, West Chester, September 24. Fail. The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection. Please assign training to all employees in facility. Also ensure that a certified food manager is onsite at all times. A food employee was observed touching cooked chicken and rice - ready to eat food - with bare hands. Retrain on proper hand washing and glove use (only one box of gloves observed in use in the entire kitchen). Common grinder used to grind raw poultry without adequate cleaning and sanitizing. Food throughout all good holding/freezing areas stored open with no covering. Raw chicken was stored above raw beef, pork, tofu in the walk-in cooler. storage containers, throughout facility, is not labeled with the common name of the food. Food dispensing utensil in bulk food containers observed stored in the food and not with handle above the top of the food and the container. Observed wiping cloths in extremely unclean condition throughout the entire kitchen. All rags are taken to owners' home to be washed. Contact a linen service as current procedures are unacceptable. Observed food stored directly on the floor in walk in freezer area and cooked noodles on the floor in front of the three-compartment sink, rather than 6 inches off of the floor as required. Maintain all food product and boxes off of the floor. white rice, was not cooled from 135°F to 70°F in 2 hours and/or from 135°F to 41°F within 6 hours, after preparation. Rice from day before in bags still in the temperature danger zone at 50F. Today's rice found bagged and in storage container at 99F. Items corrected on site. Rice and Fried Tofu was held at 50°F, in the walk in area, rather than 41°F or below as required. Cooked garlic and oil, raw eggs were held on the line at 55F, rather than 41F or below as required. Either use an ice bath to maintain temperature or create a log for using time to track the product and discard after 4 hours. Time/Temperature Controlled for Safety (TCS) ready-to-eat food prepared in the food facility and held for more than 24 hours, located in all cold holding units in the facility, are not being date marked. Several items that are not cleanable surfaces or reused containers which are not an approved material for food contact, being used as storage or cooking equipment. - woven rice steamers - vinegar bottles as containers - reusing containers that are uncleanable - plates being used for storage - storing woks and fryer baskets on egg cartons -quart cups in bulk storage items used as a scoop - prepared food in containers that are not easily cleanable NSF. Thermometers for ensuring proper food temperatures are not calibrated and/or functioning properly. The thermometer onsite is un-able to be calibrated and not readily available. Obtain a working thermometer(s) that is calibrated. Ice chute and side walls in ice machine, a food contact surface, was observed to have build up and was not clean to sight and touch. Non-food contact surfaces not cleaned at a frequency to preclude accumulation of dust, debris, crumb, or splash: Top of knife rack to the left of the cook line; handles of cooking pots throughout the kitchen; gas range to the left of fryer; wok range back panels. Wet wiping cloths are not being laundered daily. Plumbing system not maintained in good repair - observed drain at the mechanical dish machine leaking. The leak was being held together with a rag. The following non-food contact surfaces areas in the kitchen need to be cleaned and maintained: floor area behind and under the fryers; the floors below the low boy refrigeration; floors below the cook line; baffles in hood; storage area below mechanical ware washing; walk in floors; storage areas in the hallway and to the left of the freezer General comment: remove all unnecessary equipment. Soap was not available at the handwash sink in the men's customer bathroom.
Bluefin Eagleview Inc.,
Gu Gu Asian Table,
Hissho Sushi Giant #6291, 698 Downingtown Pike, West Chester, September 24. Fail. Salmon observed thawing in lowboy refrigeration in vacuum packaging without being open to allow it to breathe. This is not an approved thawing method. Remove fish from vacuum packaging before thawing and thaw using one of the following methods only 1. as part of the cooking process 2. under running, potable water which is at 70oF or less 3. in the refrigerator. 6 Poke bowls in the open top refrigerated display case observed at 44°F and it was reported that the bowl had been in the unit for >4 hours. The bowls and sushi rolls must be completely chilled prior to placing in display unit as the unit is designed to maintain food temperatures not lower temperatures. Time/Temperature Controlled for Safety (TCS) ready-to-eat Crab meat repackaged by the food facility, was being datemarked with a sell by 7-21, use by date was beyond the discard date. Please provide ambient air temperature thermometers for all cold holding devices. Food facility using food prep sink for manual ware washing, thawing, or cleaning wiping clothes without approval of the Department. Food prep sink does not have an adequate air gap of at least 1 inch, between the water supply and flood rim of the sink. Food facility is not documenting the acidity of the sushi rice prior preparing or displaying product. Please print and have a hard copy of the HACCP plan on site.
LC Express Services Inc.,
Liberty House, 200 Liberty House Ln. Phoenixville, September 24. Pass. At the 3-compartment sink, the water temperature was at 102°F, rather than 110°F or above as required. The water heater was adjusted, and the 3-compartment sink's temperature was 110°F by the end of the inspection. Outside dumpster is missing one of its drain plugs. Contact the dumpster company and ask them to replace the drain plug.
Lincoln University Dining Facility, 1570 Baltimore Pike, Lincoln University, September 24. Fail. REPEAT VIOLATION: No sneeze-guard protection was provided on the employee side of the self-service cold breakfast buffet where students were observed serving themselves. A physical barrier was placed to prevent students from accessing the employee side of the self-service buffet. Proper sneeze-guard protection is provided on the student/customer side of the buffet. Ensure that students serve themselves from the student/customer side. Failure to comply may result in the issuance of non-traffic citation being filed in local district court. In addition, students were observed reaching into common bread/bagel packages that could result in contamination. Bread/bagels were removed from their packaging and placed into covered self-service containers with tongs provided for self-service. Do not allow students to reach into bread/bagel packages. Pizza Bain Marie Pizza Station: Ambient temperature was measured at 38°F. The internal temperature of the meatballs stored in the top portion of this unit was measured at 46°F-48°F. Meatballs were discarded. The meatballs were stored in a pan with another pan under which may have affected temperature. Other internal food temperatures in this unit were observed at 41°F or less. Food facility does not have available quat sanitizer test strips or test kit to determine appropriate sanitizer concentration at the three-compartment sink. The floor in the dry storage room is in need of cleaning- spillage. Clean today and maintain in a clean and sanitary condition at all times. Observed several areas of water leaking from under the mechanical dishwasher- a significant amount of water was observed on the floor in the dishwasher room. Repair all leaks to prevent a wet environment which may attract pests. Paper towel dispenser empty at hand sink where hose is located. Paper towels were provided during this inspection. Ensure all hand sinks are properly stocked with paper towels and soap at all times. Replace stained ceiling tiles in dishwasher room. It was reported there may be a roof leak. Investigate source of potential water infiltration and replace ceiling tiles.
Milked,
Mr. China,
Nicamex LLC,
Oops Donut,
Primo's Mini Market, LLC, 35-37 Strode Ave. Coatesville, September 24. Pass. Sausage was observed hanging in the walk-in refrigerator without cover or protection. Correct procedures immediately. Meat display refrigerator was observed at 45°F rather than 41°F or below. Raw meats were removed and placed into the walk-in refrigerator during the inspection. Repair immediately. Two prepackaged products were observed without labels in the reach-in display refrigerator. Provide business information, name of product and ingredients if more than one. Correct within 2 weeks. Chest freezer located in basement is damaged and must be removed or replaced if needed. Correct within 2 weeks. Shelves in the walk-in refrigerator were observed rusty. Replace rusty shelves within 2 weeks. Do not paint.
St. Elizabeth Parish School,
St. Elizabeth RC Church,
Starbucks Coffee #70748, 1 Glocker Way, Pottstown, Follow-up, September 24. Pass. At the high-temp dishwasher, there is not method of measuring the dish surface temperature to ensure dishes are reaching at least 160°F. 160°F dishwasher temperature stickers were ordered during the inspection. The unisex bathrooms were not provided with a covered waste receptacle for sanitary napkins. Covered waste receptacles were purchased during the inspection.
Taco Mar Frazer Mobile Kitchen/CCHD #1479,
The Pear, 275 Brinton's Bridge Rd. West Chester, Opening, September 24. Fail. Dish storage rack stored directly next to left side of mop sink. Install splash shield/guard or relocate shelf. Walk-in cooler was held at 56°F rather than 41°F or below as required. Repair. Thermometers for ensuring proper temperatures of food are not available or readily accessible. 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. Mechanical dishwasher (low temp/chlorine) was unable to be tested. Ensure unit can operate at proper temperature and chlorine concentration. Mechanical dishwasher in kitchen (high temp) was unable to be tested. Ensure unit can operate at proper temperatures. The handwash sinks located in the bar and restrooms area do not have water at a temperature of at least 85°F. Facility has two water heaters. One was not supplying required hot water temperatures. Kitchen was measured at proper temperatures. Handwashing sinks in all restrooms and server station must be operational, at proper temperature, and supplied with soap and paper towels. Gap observed behind 3 compartment sink and dishwasher in kitchen. Close gap/install plate. Gap observed behind handwashing sink in single restroom on 2nd floor. Close gap/seal. The ceiling in peeling/cracking and is not a smooth, easily cleanable surface, and non-absorbent surface. Repair and resurface to be smooth, easily cleanable surface, and non-absorbent surface. The floor/wall juncture in the bar and basement soda room is not coved and closed to 1/32 inch. Install cove base. Exit door located in the main dining area of the food facility has a gap at the bottom and does not protect against the entry of insects, rodents, and other animals. Install door sweep. No sign or poster posted at the handwash sinks to remind food employees to wash their hands. Post signs/posts at all handwashing sinks. Wall in the upstairs server station and office has holes and needs to be repaired. Close holes.
Xpress Stop,
Ace Sushi Crop's Fresh Marketplace,
Aramark Bishop Shanahan High School,
Arby's,
Avon Grove Charter School,
Camp Hill Special School,
D-K Diner (new Owner),
Episcopal Church of the Advent, 401 Union St. Kennett Square, September 23. Pass. The water temperature of the wash compartment of the manual warewashing equipment was 104°F, rather than not less than 110°F, as required. Increase hot water temp to 110°F before next event.
Hill's Quality Seafood,
Hola Taco,
Kooma Sushi Bar And Lounge, 123 N. Church St. West Chester, September 23. Fail. The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection. Cross contamination broccoli in a strainer on the floor. Floor mats unclean in food prep sink. Wash rinse and sanitizer after cleaning floor mats. Do not do prep while floor mats are in sink. Eggs were stored above sauces, prepped vegetables, and various other TCS products raw. Numerous working containers of foods observed without a label to indicate the contents. Label working containers of foods with at least the common name to prevent accidental contamination. Observed bowls used to scoop sugar and other bulk ingredients stored inside the foods. Use appropriate utensils which can be stored in the foods with the handles out or use a new bowl each time the food is portioned. Rice scoop in expo area observed stored in a container of water which is not maintained at 135°F. Observed edamame frozen food sitting at room temperature until no longer frozen to the touch, which is not proper slacking procedure. Observed cooked Chicken wings in (fryer) bain marie at 55°F. Food was cooked the day prior to the inspection, indicating improper cooling methods. Food was discarded on site. Food must be cooled from 135°F to 41°F within 6 hours, retrain staff on proper cooling methods. Improper ice bath used in the kitchen expo area. Food items were stored on top of a "bed" of ice. To create/maintain a proper ice bath, a container should be first filled with ice, and cold water then added to create a "slurry." Food containers should then be depressed into the slurry to evenly cool/keep cold the product, without any ice water entering the product container. Proper procedure was reviewed with staff. Raw chicken was held at 56°F, in the third bain marie in the cook line area, rather than 41°F or below as required. Ready to eat foods prepared in the facility are not date marked. Develop a system of date marking and fully implement throughout the facility by date. Foods marked during inspection by kitchen manager. 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. Indicate through an asterisk or other marking which foods on the menu will be served raw or undercooked. Dinner menu has all of the above listed. Please update the lunch menu to indicate the same advisories. Tuna observed thawing in reduced oxygen or vacuum packaging. These packages must be opened to allow oxygen to enter prior to beginning the thawing process. Person in charge discarded the packages. Food facility does not have available sanitizer test strips or test kit to determine appropriate sanitizer concentration. Please provide for bar area three compartment sink and train staff on how to use them. Temporary test strips provided at time of inspection. Using plastic wrap to plug sink in the three-compartment sink. Provide proper drain plugs. Ice Machine, a food contact surface, was observed on the inside to have residue and was not clean to sight and touch. Cutting boards observed with deep groves throughout kitchen making them unable to be cleaned. Food employees in the sushi bar and cook line are not sanitizing cutting boards and other food-contact surfaces at a frequency necessary to prevent contamination due to the growth of harmful bacteria on these surfaces between uses. Non-food contact surfaces not cleaned at a frequency to preclude accumulation of dirt and soil. This can contribute to pest harborage and can render pest control efforts ineffective. Deep clean entire kitchen and storage areas. Remove items unnecessary to the operation. Ice observed in the handwash sink, indicating uses other than handwashing. Employees toilet room is not provided with a covered waste receptacle for sanitary napkins. An insect control device located in bar area with potential to contaminate food, equipment, and/or utensils. A flying insect trap observed located beside clean wares on side bar. Relocate trap or glasses to prevent contamination of glasses and wares. Flooring and grout in the main kitchen area of the food facility is extremely dirty, dusty, and in need of cleaning. Multiple areas of the grout are worn causing food debris and water to accumulate. Re-grout between these tiles. Have plan to do this during follow up. Bottle of WD-40 observed stored with food containers and supplies. Store foods and dishes away from chemicals to prevent contamination.
Michelangelo's Italian Restaurant LLC,
Vera Pasta, Inc.,
