The Pennsylvania Department of Agriculture, 866-366-3723, uses a risk-based inspection reporting process for restaurants and other food handlers. READ: What do restaurant inspectors look for and can they close a restaurant? AJ Christopher’s Pizza & Beer, 5626 W. Lincoln Highway, Parkesburg, Opening, December 6. Pass. No violations. Artisan Exchange Kitchen, 208 Carter Dr. Suite 13-b, West Chester, December 6. Fail. In prep kitchen, chlorine chemical sanitizer residual detected in the final sanitizer rinse cycle of the low temperature sanitizing dishwasher was 0 ppm, and not 50-100 ppm as required. Service unit to restore proper sanitizer concentrations. Bleach clean OR replace caulking which seals the 3-bay sinks to the walls throughout the food service areas (all sanitization stations). Clean all air gaps below prep sinks and 3-bay sinks throughout food service areas (all sanitization stations). Clean the floor in the prep kitchen. Very light mouse activity has been reported in a few suites. Facility must take aggressive measures to control, reduce and eliminate mice. Complete/continue the following: Pest control operator must service weekly; Submit reports to CCHD; Keep exterior doors closed; Only utilize enclosed tin cat rodent traps; Open “snap traps” are not permitted in food service areas; Keep all areas of facility clean and in good repair; All foods must be covered/sealed; Monitor area for mouse activity and droppings; Make repairs to eliminate entry points, specifically; Install new weather stripping at glass door by commercial kitchen; Install new weather stripping on main receiving door by front entrance; Seal holes in main receiving door by front entrance.
Cleaning and Sanitation
The kitchen is a high-risk area for contamination and the spread of illness. Cleaning and sanitation are crucial in maintaining a clean and hygienic environment. The following are some key points to consider:
Cleaning and Sanitizing High-Touch Areas
High-touch areas are a common source of contamination. These areas include:
To clean and sanitize these areas, use a disinfectant specifically designed for food preparation areas. Follow the manufacturer’s instructions for application and dwell time.
Cleaning and Sanitizing Equipment
Equipment in the kitchen can harbor bacteria and other microorganisms. Regular cleaning and sanitizing of equipment is essential to prevent the spread of illness. Ice machines
To clean and sanitize equipment, use a disinfectant specifically designed for food preparation areas.
Regular Inspections and Maintenance
Regular inspections and maintenance of equipment are crucial to prevent breakdowns and ensure proper function.
Check for and replace worn-out or damaged parts.
Cleaning and Maintenance of Wine Coolers
Wine coolers are designed to keep wine at a consistent temperature, but they require regular cleaning and maintenance to ensure optimal performance and prevent the growth of mold and bacteria. Neglecting to clean and maintain your wine cooler can lead to a range of problems, including the accumulation of dirt and soil, the growth of mold and bacteria, and the breakdown of the unit’s components.
Cleaning the Exterior
The exterior of your wine cooler is just as important to clean as the interior. Dirt and grime can accumulate on the exterior, which can lead to a buildup of bacteria and mold. To clean the exterior, use a soft cloth and a mild detergent. Avoid using harsh chemicals or abrasive cleaners, as they can damage the unit’s finish. Use a soft-bristled brush to remove any stubborn dirt or debris from the exterior. Wipe down the exterior with a damp cloth to remove any remaining dirt or grime.
The scene was set for a quick breakfast or lunch on the road. The Creekside Diner was a popular spot for locals and travelers alike, known for its friendly service and delicious food. The Dunkin Donuts was a well-known chain with a reputation for quick and convenient service. Both establishments were open on the same day, December 6, and were located in close proximity to each other in Kennett Square, Pennsylvania.
The Morning Rush
As the morning rush approached, the Creekside Diner was bustling with activity. The sun was shining, and the smell of freshly brewed coffee wafted through the air, enticing customers to come and grab a bite to eat. The diner’s friendly staff were busy taking orders and serving up plates of scrambled eggs, pancakes, and bacon. The atmosphere was lively, with the sound of sizzling food and chatter filling the air. Menu items included: + Scrambled eggs + Pancakes + Bacon + Hash browns + Breakfast sandwiches
The Chain Store
Meanwhile, the Dunkin Donuts was opening its doors to a steady stream of customers. The familiar logo and bright colors of the chain store were a welcome sight for those looking for a quick and convenient breakfast or lunch option. The staff were friendly and efficient, taking orders and serving up cups of hot coffee and donuts. The menu was simple and straightforward, with a focus on classic breakfast items. Menu items included: + Coffee + Donuts + Muffins + Bagels + Breakfast sandwiches
The Environmental Concern
As the morning rush subsided, a different kind of concern emerged. The dumpster behind the Dunkin Donuts was overflowing with trash, including piles of leaves and a wooden pallet.
The temperature of the cooked chicken was not checked and was found to be 55 degrees F, which is below the required temperature. The temperature of the cooked mushrooms was not checked and was found to 65 degrees F, which is below the required temperature. The temperature of the cooked onions was not checked and was found to be 60 degrees F, which is below the required temperature.
Temperature Control and Food Safety
The importance of temperature control in food safety cannot be overstated. Temperature control is a critical component of food safety, and it is essential to ensure that food is stored and handled at the correct temperature to prevent the growth of harmful bacteria and other microorganisms.
Temperature Control Requirements
The Consequences of Temperature Control Failure
Labeling and Organization
Labeling and organizing secondary dry good containers is crucial for maintaining a clean and efficient kitchen. This involves assigning common food labels to secondary containers, ensuring that they are easily identifiable and accessible. By doing so, you can quickly locate the items you need, reducing the time spent searching for them.
Benefits of Labeling
Storing Personal Items
Storing personal items in a separate designated area is essential for maintaining a clean and organized kitchen. This includes items such as toiletries, cleaning supplies, and trash bags.
The rack was not cleaned regularly, and the food debris was not removed. This was observed on multiple occasions over several days.
The Importance of Regular Cleaning in the Workplace
Regular cleaning is essential in the workplace to maintain a healthy and safe environment for employees. A clean workspace not only improves productivity but also reduces the risk of accidents and illnesses. In the context of a food service establishment like Wawa, regular cleaning is crucial to prevent the spread of foodborne illnesses.
The Risks of Poor Cleaning
Food Safety and Handling: A Critical Aspect of Restaurant Operations
Understanding the Importance of Food Safety
Food safety is a critical aspect of restaurant operations, and Carlino’s Specialty Foods and Catering is no exception. As a food establishment, it is essential to maintain high standards of food safety to prevent the risk of foodborne illnesses. In this article, we will explore the importance of food safety, the consequences of non-compliance, and the measures that Carlino’s can take to ensure a safe and healthy environment for its customers.
The Consequences of Non-Compliance
Non-compliance with food safety regulations can have severe consequences, including:
Ensuring Food Safety at Carlino’s
To ensure food safety at Carlino’s, the following measures can be taken:
The Importance of Proper Storage and Handling
Proper storage and handling of food products is critical to preventing contamination and ensuring food safety.
The Importance of Regular Inspections
Regular inspections are crucial for maintaining the quality and safety of food establishments. In the case of Catherine’s Restaurant, a recent visit revealed storage containers with cracks and/or chips, which raises concerns about the potential for contamination and foodborne illnesses.
The Risks of Poor Storage
Food Safety at Risk Due to Inadequate Equipment and Storage Practices.
Container should be replaced with a new one.
Inspection Report
Introduction
The inspection report highlights the findings of a recent visit to the Fast Wok 102 restaurant located at 102 W. First Ave. in Parkesburg. The purpose of the inspection was to evaluate the restaurant’s compliance with food safety regulations and identify areas for improvement.
Food Handling and Storage
Recommendations
Non-compliance with food safety regulations has resulted in a citation for Happy Mixer Gluten Free Bakery.
The facility has been cited for non-compliance with the regulations of the Chester County Health Department. Summary Happy Mixer Gluten Free Bakery, a food facility located in Wayne, has been cited for non-compliance with the regulations of the Chester County Health Department. The facility has been found to not employ a certified employee as required by law. While an employee has attended an approved training class, they have not applied for certification. This non-compliance has resulted in a citation from the health department.**
Background
The Chester County Health Department is responsible for ensuring that food facilities in the county meet the necessary standards for food safety and sanitation. As part of this responsibility, the department requires food facilities to employ certified employees who have completed approved training classes and have applied for certification. This certification ensures that employees have the necessary knowledge and skills to maintain a clean and safe environment for food preparation and handling.
The Issue
The Happy Mixer Gluten Free Bakery has been found to be in non-compliance with this requirement.
Food Safety and Sanitation Matter
The left side bar dishwasher was not sanitizing properly.
The left side bar dishwasher was not sanitizing properly.
The Importance of Proper Food Safety and Sanitation
Food safety and sanitation are crucial components of any food service establishment, including restaurants, breweries, and bars.
The Importance of Proper Cleaning and Maintenance
Proper cleaning and maintenance are essential for the health and safety of food establishments, as well as the overall quality of the products they serve. In the case of Lancaster Village Hot Pot, a visit to the restaurant revealed several areas that required immediate attention.
Cleaning and Sanitation Issues
Corrective Actions
Preventative Measures
Conclusion
Proper cleaning and maintenance are crucial for the success of any food establishment.
Clean the walk-in freezer and the refrigerator regularly to prevent the food safety hazards.
Cleaning and Sanitizing the Refrigerator and Freezer
Importance of Proper Cleaning and Sanitizing
Proper cleaning and sanitizing of the refrigerator and freezer are crucial to maintaining a safe and healthy food environment. A dirty refrigerator and freezer can harbor bacteria, mold, and other microorganisms that can contaminate food and cause illness. Regular cleaning and sanitizing can help prevent the growth of these microorganisms and ensure that food is stored safely.
Cleaning the Refrigerator
Removing Food Debris
Coffee machine not functioning properly.
Introduction
The importance of maintaining a clean and hygienic environment in food service establishments cannot be overstated. A dirty environment can lead to the spread of illnesses, contamination of food, and a decline in customer satisfaction. In this article, we will explore the importance of cleaning and sanitizing in food service establishments, highlighting specific areas that require attention.
Cleaning and Sanitizing in Food Service Establishments
Cleaning and sanitizing are essential tasks in food service establishments to prevent the spread of illnesses and maintain a clean environment. However, many establishments fail to prioritize these tasks, leading to a buildup of dirt, grime, and bacteria.
Key Areas of Focus
Temperature Control
Temperature control is critical in food service establishments to prevent the growth of bacteria and other microorganisms.
The Pear, 275 Brinton’s Bridge Rd. West Chester, December 5, Fail. Raw eggs were stored above ready to food in the cooler downstairs. Cooked eggplant was held at 60 de centigrade. Tuna was relocated during the facility. Tuna was relocated during the inspection. The Pear, 275 Brint.
Ice Machine Malfunction Exposes Food Safety Risks
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The Importance of Food Safety and Compliance
Food safety is a critical aspect of any food service establishment, and non-compliance can have severe consequences. In recent weeks, two local businesses, Wendy’s and Victory Brewing Company, have been cited for food safety infractions.
Wendy’s: A Case Study
Wendy’s, a fast-food chain with a location in Exton, Pennsylvania, was visited by the Chester County Health Department on December 5. The inspection revealed a critical issue: the ice machine interior was missing bolts.
The Importance of Proper Refrigeration in Food Safety
Proper refrigeration is a critical component of food safety, and it’s essential to ensure that refrigeration units are functioning correctly to prevent the growth of bacteria and other microorganisms that can cause foodborne illnesses.
Preventing Foodborne Illnesses Requires Attention to Detail and Proper Training.
The Importance of Food Safety in Food Facilities
Food safety is a critical aspect of maintaining a clean and healthy environment in food facilities. It involves the prevention of foodborne illnesses by ensuring that food is handled, stored, and prepared in a way that minimizes the risk of contamination. In this article, we will explore the importance of food safety in food facilities and highlight some common mistakes that can lead to violations.
Common Mistakes Leading to Violations
The Consequences of Poor Food Safety
The Role of Food Safety Inspectors
The FDA has not approved any food products that are re-packaged and refrigerated for more than 7 days.
The Importance of Proper Food Storage
Food storage is a critical aspect of maintaining food safety and preventing the growth of harmful bacteria. When food is stored improperly, it can lead to the proliferation of bacteria, mold, and yeast, which can cause foodborne illnesses.
Hnos Lara, 708 W. Baltimore Pike, Kennett Square, December 4. Pass. No violations. Hnos Lara, 708 W. Baltimore Pike, Kennett Square, December 4. Pass. No violations. Hnos Lara, 708 W. Baltimore Pike, Kennett Square, December 4. Pass. No violations. Kennett Square Head Start, 380 W. Cedar St. Kennett Square, December 4. Pass. No violations. Ocean Palace, 4341 W. Lincoln Highway, Downingtown, Follow-up, December 4. Pass. Vegetables were below raw animal products in the walk-in cooler. Relocate vegetables to be above raw animal foods. Olivet United Methodist Church, 310 E. Chestnut S.t Coatesville, December 4. Pass. No violations. Starbucks @ West Chester University F.G.H. Library, 39 W. Rosedale Ave. West Chester, December 4. Pass. Ice Machine, a food contact surface, was observed to have mold like growth inside the machine and was not clean to sight and touch. Ice was immediately discarded and replaced from another facility as machine was being washed, rinsed, and sanitized. Non-food contact surfaces not cleaned at a frequency to preclude accumulation of dirt and soil. Clean the following areas to prevent pest harborage: under counters near drains; behind double door cleaning; inside of dry storage near register; behind/under/sides of all equipment on the “line” area near equipment; staff storage area. Unisex toilet room is not provided with a covered waste receptacle for sanitary napkins.
1-Container of 2% milk stored in walk in cooler past manufacturers date 11/15/2024. Voluntary discarded.
Food Safety Inspection Report**
On December 4, 2024, a routine inspection was conducted at Tredyffrin-Easttown Middle School in Berwyn, Pennsylvania. The inspection revealed no violations, indicating a high level of food safety awareness and adherence to regulations among the school’s food service staff.
Inspection Findings**
The inspection team observed the following:
Inspection Results**
The inspection results were as follows:
Inspection at Villa St. Martha**
On the same day, a separate inspection was conducted at Villa St. Martha in Downingtown, Pennsylvania.
Employee coat stored directly on top of food on dry storage shelf. *Food safety violations found at Wayback Burgers in Thorndale.**
Introduction
Wayback Burgers, a popular fast-food chain, has been serving customers with their signature burgers and fries for decades. However, a recent inspection by the local health department revealed some alarming food safety violations at their Thorndale location.
Cleaning the Front Counter
The front counter is a high-traffic area that requires regular cleaning to maintain a hygienic environment. The light fixtures at the front counter are a prime example of this. Over time, they can accumulate dust, dirt, and other debris, which can lead to the growth of dead insects like beetles. In this section, we will focus on cleaning the light fixtures at the front counter. The first step in cleaning the light fixtures is to turn off the power to the area. This is a crucial safety precaution to prevent any accidental electrical shocks. Next, we will remove the light fixtures from the ceiling and take them down to a safe location. Using a soft-bristled brush, we will gently sweep away any loose debris or dust from the fixtures. Then, we will use a damp cloth to wipe down the fixtures, removing any dirt or grime that may be present. Finally, we will use a disinfectant to kill any remaining bacteria or germs that may be present.
Cleaning the Freezers and Refrigerator Units
The freezers and refrigerator units in the kitchen are another area that requires regular cleaning to maintain a hygienic environment. The fan covers in these units can accumulate dust and dirt, which can lead to reduced airflow and decreased efficiency. In this section, we will focus on cleaning the fan covers in the freezers and refrigerator units. The first step in cleaning the fan covers is to remove any visible debris or dust from the covers using a soft-bristled brush.
Cleaning and Sanitizing the Back Prep Area
Cleaning the Back Prep Area
The back prep area is a critical zone in any kitchen, responsible for food preparation, storage, and sanitation. It is essential to maintain this area clean and sanitized to prevent cross-contamination and ensure food safety.
Giant Food Store #6051, 153 E. Swedesford Rd. Exton, Follow-up, December 3. Pass. No violations. Heatherwood Retirement Community, 3170 Horseshoe Pike, Honey Brook, Follow-up, December 3. Pass. Facility does not have available sanitizer test strips or test kit to determine appropriate sanitizer concentration at the three-compartment sink. Correct within 7 days. Kimberton Whole Foods, 429 E. King Rd. Malvern, December 3. Pass. In the retail produce area, a spray bottle of quat sanitizer was found stored on a shelf above fresh produce, risking contamination. Relocate chemicals to lowest shelf away from food and food contact equipment. La Patrona Mexican Restaurant and Tequila Bar, 400 Bridge St. Phoenixville, Complaint, December 3. Pass. No violations.
Food Safety Risks Lurking in the Unlikeliest of Places
1 container of whole milk stored in reach in cooler past its expiration date 11/15/2024.
Food Safety Concerns in the High Temperature Dishwasher**
The high temperature dishwasher is a critical component of any commercial kitchen, responsible for sanitizing and cleaning food equipment to prevent the spread of bacteria and other microorganisms. However, despite its importance, the high temperature dishwasher can also pose significant food safety risks if not used and maintained properly.
Temperature Control Issues**
One of the primary concerns with the high temperature dishwasher is the lack of a reliable temperature control system. Specifically, there is no thermometer or registering temperature indicator available to measure the utensil surface temperature. This makes it difficult to ensure that the dishwasher is operating at a safe temperature, which can lead to under- or over-sanitization of food equipment. For example, if the dishwasher is not set to the correct temperature, it may not be hot enough to kill all bacteria and other microorganisms, leaving food equipment vulnerable to contamination.
Food contact surfaces were not properly cleaned and sanitized after each use.
The Importance of Proper Cleaning and Sanitation in Food Service
In the food service industry, cleanliness and sanitation are paramount to ensuring the safety and quality of food. A clean environment is not only essential for maintaining high standards of hygiene but also for preventing the spread of illnesses and foodborne diseases.
Refrigeration System Failure Leaves Facility Without Access to Basic Refrigeration Services.
The refrigerator is not functioning properly and is not keeping food cold. The ice maker is not working and the water dispenser is not functioning. The freezer is not functioning and is not keeping food frozen. The ice machine is not working and the facility has no ice available.
Refrigeration System Failure
The refrigeration system in the main prep station is experiencing a series of failures, leaving the facility without access to basic refrigeration services. The issues are widespread, affecting multiple components of the system, including the refrigerator, freezer, ice maker, and water dispenser.
Symptoms of the Failure
Causes of the Failure
The causes of the failure are not yet fully understood, but several factors are suspected to contribute to the problem.
Clean the floors in the the wet storage area. Clean the floors in the dry storage area.
Inspection Report Details
CCHD Inspection Report
The City of Philadelphia’s Department of Public Health (DPH) conducted an inspection of Wendy’s restaurant located at 220 Lancaster Ave. in Paoli on December 3. The inspection report highlights several key findings and recommendations for the establishment.
Key Findings
Recommendations
The Importance of Proper Food Handling and Storage
Proper food handling and storage are crucial for maintaining the safety and quality of food products.
Understanding the Sell-By Date
The sell-by date is a critical component of food safety regulations. It serves as a guideline for retailers to ensure that products are sold before they expire or become unsafe to consume.
A customer complained about the cleanliness of the food preparation area, and the staff were unable to provide a satisfactory explanation.
The Food Safety Concerns
The incident highlights the importance of maintaining a clean and hygienic environment in food preparation areas. A clean environment is crucial for preventing the spread of foodborne illnesses and ensuring the quality of food products. Key factors contributing to the incident:
- Lack of access to ingredient information
- Empty paper towel dispenser
- Customer complaint about cleanliness
The Consequences of Inadequate Food Safety Measures
The incident demonstrates the potential consequences of inadequate food safety measures.
80 degrees F is the ideal temperature for hot water, but it’s not the only factor to consider when it’s time to take a hot shower. The ideal temperature for hot water is a topic of ongoing debate among plumbers and water experts. While 80 degrees F is often cited as the ideal temperature, other factors such as the type of pipes, water quality, and personal preference come into play.
Ideal Temperature for Hot Water: A Deeper Dive
Understanding the Basics
When it comes to hot water, the ideal temperature is a matter of personal preference. However, there are some general guidelines to consider. The American Society of Plumbing Engineers recommends a temperature range of 104°F to 110°F (40°C to 43.3°C) for hot water.
