The inspections listed here are those that fall under the jurisdiction of the Pennsylvania Department of Agriculture, as well as those county and local health departments that have elected to post results in the department's statewide inspection database.
The inspections cover restaurants, cafeterias, food markets, processors and other food establishments. To read full reports on each inspection, visit https://www.pafoodsafety.pa.gov/Web/Inspection/PublicInspectionSearch.aspx
The violations listed here are those that are classified as “Foodborne Illness Risk Factors and Public Health Interventions,” which can result in illness if not corrected. There are other violations not listed here that are classified under “Good Retail Practices.” Visit the link above to see the full list of violations among all categories.
Disclaimer: According to the Department of Agriculture's Food Safety and Laboratory Services division, "inspections are a 'snapshot' of the day and time of the inspection. Also, at the time of the inspection, violations are recorded but are often corrected on the spot prior to the inspector leaving the facility." For more information on how the inspections are conducted, view a list of FAQs.
-Commercially processed (lunch meats) refrigerated, ready to eat, time/temperature control for safety food, located in the deli cooler, and held more than 24 hours, is not being marked with the date it was opened.
-Observed 2 one gallon plastic containers of Tru Moo Chocolate Milk with a sell by date of 7-31 being offered for public sale. Corrected onsite.
-There is observable old food splatter on the hose nozzles at the produce and meat prep sinks. Not a repeat violation.
-The interior of both water curtains and the discharge chute on the Scotsman Prodigy ice builder shows an accumulation of mineral scale and black mold.
-Items in the kitchen were stored in such a way that they were blocking access to the hand sink. The hand sink must be accessible for hand washing at all times.
-Some Ready to Eat products such as deli meats in the 3 door La Rosa bain marie ranged from 43-44*F at 8:20 AM. Internal Temperature 44.3*F at 9:16 Am
-The interior of the Hoshizaki Ice Machine had an observable black mold/dust like build up. Corrected onsite.
-Food handler was observed preparing a sandwich, touching the food with bare hands. Do not touch ready-to-eat foods with bare hands.
200mm Water Stop Valve
-Deli meats on prep surface were 50 - 52 degrees F. Maintain all cold TCS foods at 41 F or below. Food was out less than 1/2 hour and returned to refrigerator.
-Various open containers of primarily fresh vegetable products on walk in cooler on the right side with overhead shelving showing an accumulation of old product build up.
Air Release Valve, Hose Fitting, Hose End, Shower Head, Hose Nozzle - Sams,https://www.lasonparts.com/