-Various meats and raw cut vegetables in the walk-in cooler area stored open with no covering. Description: Floors throughout the facility are dirty, greasy and must be cleaned. To access the inspection reports you may have to change your computer's settings to allow pop-ups. Any. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement, Privacy Policy and Cookie Statement, and Your Privacy Choices and Rights (each updated 1/26/2023). 1. -Food Employee observed donning single use gloves without a prior hand wash. Employees not washing hands properly; handwash sink blocked by dried food, discarded aprons and pans. Food Safety Inspections for Retail Facilities with BI Visuals Business Intelligence (BI) report displaying detail and visuals for Retail facilities, inspections, and violations. Inspection notes: Raw surf clams labeled as blanched (not fully cooked) used for sashimi; escolar misbranded as white tuna, tilapia substituted for red snapper and pompano substituted for yellowtail (hamachi); failure to maintain parasite destruction records including date placed in freezer and freezer temperature for salmon, striped bass and fluke; no calibrate-able thermometer present in freezer to verify parasite destruction; tuna kept at 47.3 degrees Fahrenheit, salmon at 43 degrees and imitation crab meat at 51.2 in sashimi show case (the FDA says bacteria that can cause illness grows quickly in seafood above 40 degrees); black mold accumulated on shelf rack and black mold-like residue in the ice machine; no written procedures for responding to vomitus or fecal matter discharge; "Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by" non-compliant inspection June 12, 2018. Deteriorated back door has gaps allowing potential access to insects and rodents. Open containers and tubs of various food products (tofu, shredded greens, etc.) But he fixed every violation, from sanding down scored cutting boards to hanging up the mop instead of storing it in a bucket. Check out the latest inspection report on restaurants and retail food facilities across the state. -Various cut vegetables food was held at between 47 and 51 degrees F, in the front counter area, rather than 41 degrees F or below as required. Restaurant's response: "We regret that any initial health inspection report completed during 2018 was not up to our high standards at Torre, where we have always been in compliance with state health inspection standards," corporate chef Christopher Heath wrote in an email. Ensure foods are cooled within the 6 hour window from 135 to below 41 degrees. Raw chicken stored above and aside raw pork in walk-in refrigerator. (Ken Stevens | MLive.com file photo). Employees not wearing hair restraints. Cloth towels may not be used as a food contact surface. Chicken seen thawing in prep sink with no running water. Monitor food temperatures during cold holding. Address: 4783 W. Tlighman St., South Whitehall Township. Corrected. This is to be cleaned and sanitized and then replaced. 346 RIDGE AVE Allentown, PA 18102 Date: 10/11/19 Inspection Type: Complaint Compliance: Out Violation (s): 5 Comments: -Food Employee observed eating food in the hot service area. "A lot of violations makes it seem like there's a problem, but there may be not. Additionally, a food employee reported placing a cutting board on top of the sink and using it as a work station. Response: A person in charge said the problems have been fixed but wanted to talk with others before saying more. Another inspection is pending soon. Do not use refrigeration equipment that can not consistently maintain temperatures of 41F or below. The exhaust fan unit that is above the cooking bank is laden with oil, grease, and food debris. In the room that is used to store sauces, in the rear of the store, numerous ceiling tiles were stained from water leaking from apartment above. Begin to use the optional sanitizing solution in the rinse water until the machine can be repaired and the proper temperature is reached in the final rinse water. Also, the time of day could influence things. Still, he said the Italian restaurant is taking steps to ensure that those do not appear again -- the entire kitchen staff has health certifications, rather than the required one person in charge. Paper towel are to remain stocked at all hand wash sinks. Product must be thawed in a refrigerator or under cool running water that is 70F or below. Inspections in the Lehigh Valley's two counties had a compliance rate of more than 93 percent in 2018, according to department statistics. Description: Observed various foods stored directly on the floor throughout the entire kitchen area and the walk-in cooler. Bar soda gun nozzle, a food contact surface, was observed to have food residue and mold-like build-up. Food workers not wearing hair restraints. -Food Employee observed donning single use gloves without a prior hand wash. Wash hands prior to donning single use gloves. Monitor all canned goods and remove all dented and distressed cans from use. Inspection notes: Bag of sugar chewed through with mouse droppings inside; live roaches; two dirty slicers; equipment on wooden blocks; pizza box containers directly on the floor; exterior door propped open. Closing the restaurant was overkill and not necessary, especially since everything could had been corrected on the spot and after the closing hour (during the night and overnight) when we close the restaurant. A can was being used to scoop rice out of a bulk container. Heavy buildup of grease on floor behind cooking bank. -Several items, such as various house made sauces, were observed being stored, uncovered, in the main kitchen walk in cooler. Some food not heated or stored at proper temperature. Ceiling vent above soups on buffet line was covered in dust. It can be difficult. Corrected. Replace this piece of equipment with a food/restaurant grade brush that can be easily cleaned and sanitized. Remove the cans from use. Discard the milk. Cockroach and rodent droppings were observed in the kitchen area underneath bags of rice and behind the refrigerators.. Inspection Type: Regular. "I personally felt that the inspector did her job but could had given us a day or two to correct them. And that may not be true," he said. -Various sizes, flavors, and brands of milk at both the storefront large milk coolers and the small cafe bottled beverage cooler; Refrigerated ready-to-eat time/temperature control for safety food, were datemarked with a sell by, use by or discard by date and offered for sale to consumers beyond the manufacturers original date. Inspection notes: Condensate from the walk-in freezer leaking onto food boxes, affecting the packaging; hot water heater is leaking, leaving a constant puddle in kitchen; mops are not being hung to air dry; cleaning of the floors is not being done at a frequency to prevent accumulation of dirt, grease and debris; premises have excessive amount of litter on lawn and around the building and parking lot; cheese and herb mixture in walk-in cooler stored with no date of opening. Use this sink only for hand washing. Food thermometers not available or accessible. -Observed poisonous or toxic material (cans of RAID) other than those required for the operation and maintenance of a food facility. Tweet; Share. Corrected by replacing vegetables with cut ones in the refrigerator, and placing these back into walk-in as they have been just placed into cooler. Were trying to answer the perception that comes with the prior years inspections and show the staff is responsible and diligent, he says. Restaurant inspections The Colorado Department of Health and Environment (CDPHE) publishes inspection reports for restaurants, fast food operations, delis, markets, cafeterias, convenience stores and other types of retail food establishments we or our delegated county partners have inspected. Employees failed to wash hands, lacked hair and beard nets. "The goal is to get them to do things right, so the public is not at risk.". Lehigh Valley restaurant inspections: February 25-March 3 Results of food safety inspections in Lehigh and Northampton counties for the week of Feb. 25 to March 3. Wall in waitstaff area is just unfinished drywall. -An open employee's beverage container was observed in a food preparation/serving area. -Chicken was held at 110 degrees F, on a steam table, rather than 135 degrees F or above as required. Response: A message left for comment was not returned. Here are the results of food safety inspections in Lehigh and Northampton counties for the week of Feb. 16-22. Food/ beverage contact surfaces, such as coffee pots, must be washed in the wash-rinse-sanitize method. stored directly on walk-in cooler floor. Do not store knives in the space between tables. "Now we do it regularly, and way better than we used to do. All rights reserved (About Us). "Numerous open plastic bus tubs of raw and/or cooked items stored directly under rusty corroded steel racks with easily observable adhering dried food product on bottom of rack directly over open tubs. Missing parasite destruction records. Health inspectors conducted more than 3,700 assessments of 3,000 food-service facilities in the Lehigh Valley in 2019, uncovering 8,000 violations. Counties Why one board member is criticizing process, New Jersey trooper shooting suspect caught, departments statewide inspection database, https://www.pafoodsafety.pa.gov/Web/Inspection/PublicInspectionSearch.aspx, Pennsylvania Dept. Humane Society Police Officers Registry Employee seen eating at work station adjacent to food prep bench. Food stored on the floor in walk-in cooler and freezer. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Lehigh Valley restaurant inspections: Jan. 26-Feb. 1, Tom Sizemore, Saving Private Ryan actor, dies at 61, Bryan Kohberger defense lawyers want gag order kept in Idaho killings case, Allentown School Board likely to vote on hiring Carol Birks as superintendent next week. Restaurant inspections are now available online from 2005 to the present. Corrective action was possible as products had been in the unit for less than an hour. -No sign or poster posted at the handwash sink in the back handwash area to remind food employees to wash their hands. This action was corrected by the inspector on site. Display cooler not maintaining temperature. cleaning equipment can not be stored in such a way that it has contact with food storage items such as canned goods. Remove the beans and place them into a walk-in cooler. -Items were observed to be out of temperature in the pull out drawers below the bain marie units along the cook line. Address: 3205 S. Delaware Dr., Williams Township. Inspection notes: Dried food built up on slicer, grinder, prep bench, bins; spilled food in walk-in; open containers of vegetables stored under meats in walk-in cooler; bay sink used for food prep; lack of managerial control on license renewals, cleaning and sanitizing. He says corporate provided documentation for the menu and other corrections were implemented quickly. -Refrigerated ready to eat, time/temperature control for safety food prepared in the food facility and held for more than 24 hours, located in the reach-in and walk-in coolers, is not being date marked. Description: Wood log in kitchen being used with a cutting board as a prep table. Employee seen touching ready-to-eat food with bare hands. "This business is my livelihood. Results of food safety inspections in Lehigh and Northampton counties for the week of July 29 to Aug. 4. . Welcome To Weisenberg Township. Clean dish racks stored on the floor. Description: Bins of rice with loose lids in the kitchen are being stored next to a trashcan without a lid and employees are throwing trash from the cooking line into the trashcan. Milk containers reused to store house-made beverages. Description: Kitchen walls, equipment, storage containers, tables were found not to be clean. Employee handling chicken with latex rubber gloves, not disposal gloves. Corrected. Cutting blocks deeply scored and encrusted with black mold and mildew and dried food; black mold seen inside ice machine. Description: Prepackaged cakes, pies, baked goods, and dessert foods are not labeled properly with the name of product, ingredient statement, net weight, distributed by statement and/or nutritional facts. In refrigerator, raw eggs stored above meat; raw hamburger stored above pancake batter; two slimy/moldy spoiled heads of cabbage. Dennys worked to correct all of the previous violations and passed the most recent inspection on December 2, 2019, the Dennys Corporate PR Team also said in response to an inquiry from lehighvalleylive.com. "It's just some minor stuff. -Prepared cakes in the second refrigerated display case are 48 degrees F rather than 41 degrees F or below as required. Provide documentation that can verify appropriate time in lieu of temperature practices are occurring. Kitchen food cart, walk-in cooler floor both extremely dirty. Ceiling tile and duct tape loose and hanging above the cook line. Lehighvalleylive.com staff writer Sara K. Satullo contributed to this report. -Soup was held at 57 degrees F, in the hot hold area, rather than 135 degrees F or above as required. The inspections cover restaurants, cafeterias, food markets, processors and other food establishments. Sheet pan of wontons observed on top of open trash can.. The 2019 inspections, he felt, focused on things that may not routinely apply to a 35-seat diner or a mom-and-pop restaurant, such as putting up a staff-only sign over the kitchen linked to bioterrorism concerns, or listing every ingredient in packaged food made on the premises and sold in the general store.
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