Ensuring Quality and Safety in Juice Production Facilities Requires Proper Equipment and Facilities.
The cooler was not in good condition, with broken glass and rusty metal.
Introduction
The inspection of juice production facilities is a critical process to ensure the quality and safety of the final product. In this article, we will delve into the challenges faced by farmers and juice manufacturers during such inspections, highlighting the importance of proper equipment and facilities.
Challenges in Juice Production Facilities
Juice production facilities face several challenges during inspections, including:
These challenges can lead to contamination, spoilage, and other quality issues that can affect the final product.
The Importance of Proper Equipment and Facilities
Proper equipment and facilities are essential for ensuring the quality and safety of juice production. This includes:
Examples of Proper Equipment and Facilities
Poor Hand Hygiene and Food Handling Practices Compromise Food Safety at Cousin’s Burger.
Violations Found at Cousin’s Burger
The health inspection report from October 4 revealed a disappointing outcome for Cousin’s Burger, located at 260 Exton Square Parkway, Exton, PA. The inspection team observed several critical violations that compromised the safety and quality of the food served at the restaurant.
Handwashing Procedure
The primary concern was the failure to follow proper handwashing procedure. A food employee was observed changing tasks without washing their hands for an adequate amount of time (at least 20 seconds). Furthermore, the employee used a wiping cloth to dry their hands, which is not an acceptable practice. This lack of attention to hand hygiene put customers at risk of contracting foodborne illnesses.
Food Contact Surfaces
Another critical violation was the failure to properly clean and sanitize food contact surfaces. The inspection team observed a clogged food sink, which was not cleaned and sanitized before the employee began handling foods. This created an environment conducive to the growth of bacteria and other microorganisms.
Food Storage
The inspection team also observed that the restaurant was not storing food in a clean and sanitized environment.
The walk-in cooler was not properly maintained, and the raw eggs were not stored at a temperature below 40°F (4°C). The inspection revealed that the raw eggs were not stored in a covered container, and the walk-in cooler was not equipped with a thermometer. The inspection also revealed that the raw eggs were not stored in a way that prevented cross-contamination with ready-to-eat foods.
The Inspection Findings
The inspection of Damas Mediterranean Grill revealed several critical violations of food safety regulations. The most significant issue was the improper storage of raw eggs in the walk-in cooler. The eggs were stored above ready-to-eat foods, including cheese and milk, which are highly susceptible to contamination. This practice is a clear violation of food safety guidelines, as it allows bacteria to spread and contaminate other foods.
The bakery was inspected by a health inspector.
Cardboard is not sanitary and can harbor bacteria. The floor in the bakery was observed to have a buildup of dust and debris.
A small kitchen area was found in the property, but it is not currently in use. The property is being sold as-is, with no warranties or guarantees.
Article Title: The Hidden Gems of Coatesville: Exploring the Unassuming Properties for Sale
A Glimpse into the Unassuming Properties of Coatesville
Coatesville, a charming town in the heart of Pennsylvania, is often overlooked by potential homebuyers and investors. However, beneath its unassuming exterior lies a treasure trove of hidden gems waiting to be discovered. In this article, we will delve into the world of properties for sale in Coatesville, highlighting the unique characteristics and opportunities that make these properties stand out.
Midway Grill: A Hidden Gem in the Making
One such property is the Midway Grill, located at 704 E. Lincoln Highway. This former restaurant is currently not in use, but its potential is undeniable. The kitchen, although not in operation, is equipped with a small residential deep fryer and electric skillet, which can be repurposed for various culinary endeavors. The property itself is a blank canvas, waiting for a creative and ambitious individual to bring it back to life. Key features of the Midway Grill: + 704 E.
No violations. The following are the results of the health inspections conducted by the Kennett Square Health Department.
Health Inspection Results
The Kennett Square Health Department conducted health inspections at two local restaurants, Tasty Zaytoon and Terrace Restaurant, to ensure compliance with health and safety regulations. The inspections were conducted on different dates, with Tasty Zaytoon inspected on March 10 and Terrace Restaurant on October 4.
Inspection Findings
Inspection Details
Tasty Zaytoon
Terrace Restaurant
Conclusion
The health inspections conducted by the Kennett Square Health Department demonstrate the importance of maintaining high standards of health and safety in the food service industry.
WCU Commons, Freshens & Rammy’s Market, 155 University Ave. West Chester. Apply.
Inspection Report: The Flowers Cafe
Introduction
The Flowers Cafe, located at 19 N. 3rd St. Oxford, was inspected on October 4. The inspection was conducted to ensure compliance with food safety regulations and to identify any potential hazards in the facility.
Observations
Conclusion
The Flowers Cafe passed the inspection, but there were several areas of concern that need to be addressed. The facility must ensure that food employees are not preparing ready-to-eat foods with bare hands, and that all utility piping is properly sealed.
The ice machine needs a new water filter. The ice maker needs a new water supply line. The ice machine and the ice maker need a repair or replacement of the ice bin.
The Walk in Freezer: A Critical Component of a Commercial Kitchen
Maintenance and Upkeep
A commercial kitchen’s walk-in freezer is a critical component that requires regular maintenance and upkeep to ensure optimal performance and food safety. Neglecting this area can lead to costly repairs, reduced efficiency, and compromised food quality.
The High Temperature Dishwasher Inspection
Background
The high temperature dishwasher inspection was conducted to ensure that the equipment was functioning correctly and safely. The inspection aimed to verify that the dishwasher was operating within the recommended temperature range and that the utensil surface temperature was not exceeding the maximum allowed limit.
Observations
During the inspection, several observations were made that raised concerns about the safety and efficacy of the high temperature dishwasher. One of the key observations was the lack of a thermometer to measure the utensil surface temperature. The thermometer was found in an employee’s desk and was not readily available for use during the inspection.
Chemical Violation
A critical issue was identified during the inspection, which involved a chemical violation. The bleach solution made to 200ppm and diluted to 100ppm chlorine was not being used correctly. The incorrect bottle was hooked up to the dispenser, which posed a significant risk to the safety of the employees and the equipment.
Corrective Actions
To address the identified issues, corrective actions were taken. The thermometer was retrieved from the employee’s desk and made available for use during the inspection. Additionally, the bleach solution was corrected to ensure that it was being used in accordance with the recommended guidelines.
Conclusion
The high temperature dishwasher inspection highlighted several critical issues that required immediate attention.
The walk in cooler was not being cleaned regularly, and the prep area was not being sanitized.
The Importance of Cleaning and Sanitizing in Commercial Kitchens
A Critical Component of Food Safety
Cleaning and sanitizing are essential components of maintaining a safe and healthy environment in commercial kitchens.
The following are some of the inspection results from the Berks County Health Department’s inspection of the Mighty Writers El Futuro Kennett and Momo & Sushi Cafe on October 3, 2022.
Inspection Results
The Mighty Writers El Futuro Kennett and Mico & Sushi Cafe were inspected by the Berks County Health Department on October 3, 2022. The inspection results are as follows:
- * Food Safety Violations:**
- Open employee beverage container in the prep area
- Unlabeled ground chicken storage containers in the second bain marie area
- * Facility and Equipment:**
- Inadequate pressure at the hot water handwash sink in the kitchen
- Adequate pressure at the cold water handwash sink
- * Corrective Actions:**
- The employee was instructed to properly label the ground chicken storage containers
- The kitchen staff was reminded to ensure adequate pressure at the hot water handwash sink
- The ice machine, a food contact surface, had a significant buildup of biofilm inside. The metal backsplash behind the grill and stoves was dirty and had a buildup of residue. The lower shelves of the food prep tables had flour and dried residue.
The kitchen is not being cleaned regularly, with the kitchen sink being the most neglected area. The kitchen sink is not being cleaned after every meal, and the garbage disposal is not being cleaned regularly. The kitchen sink is also not being cleaned with the proper cleaning products, resulting in the unsanitary conditions. The kitchen sink is not being drained properly, leading to standing water and the growth of bacteria and mold.
The handwash sink is not convenient or accessible to employees in the health department, due to a wall and a food preparation area. Nudy’s Cafe, 120 W. Swedesford Rd. Berwyn, October 2. Food dispensing utensil in salsa bin observed stored in the food. The handwash sink is not convenient or accessible to employees in the dishwashing/back baking area, due to a wall and a door.
The Handwash Sink Conundrum: A Critical Review of Accessibility
The handwash sink, a staple in any kitchen, is often taken for granted. However, its accessibility can be a significant issue, particularly in certain areas of the kitchen.
The St. Matthews UCC, located at 2350 Conestoga Rd. in Chester Springs, has been the site of a recent rodent infestation. The church has been working to address the issue, but the problem persists.
Signs of Rodent Activity
The St. Matthews UCC has reported signs of rodent activity, including:
- Droppings found in various areas of the facility
- Gnaw marks on walls and furniture
- Unusual noises at night
- Rodents seen in the building
- Manufacturing defects: Poor quality control and inadequate testing can lead to defects in the manufacturing process, resulting in cracked or missing pieces. Handling and transportation: Containers can be damaged during handling, storage, or transportation, especially if they are not properly packaged or secured. Aging and wear: Containers can deteriorate over time due to exposure to heat, moisture, or other environmental factors. ### The Consequences of Using Damaged Containers**
- Food safety risks: Damaged containers can harbor bacteria, mold, or other contaminants that can compromise the safety of stored food. Nutrient loss: Cracked or damaged containers can allow oxygen to enter, leading to the degradation of nutrients and the growth of off-flavors. Economic losses: Damaged containers can result in wasted food, lost revenue, and increased costs for replacement or disposal. ### Potential Solutions**
- Regular inspections: Regularly inspecting containers for damage or wear can help identify potential issues before they become major problems.
The improper storage of the cleaning solution is a violation of the FDA guidelines.
FDA Guidelines for Cleaning and Sanitation
The FDA has strict guidelines for cleaning and sanitation in food facilities. These guidelines are in place to ensure that food is handled, prepared, and stored in a safe and sanitary environment. One of the key aspects of these guidelines is the proper storage of cleaning solutions.
Proper Storage of Cleaning Solutions
The FDA recommends that cleaning solutions, such as Lysol and Lime Away Cleaner, be stored in a well-ventilated area, away from food, equipment, and single-service articles. This is to prevent contamination and ensure that the cleaning solution is not exposed to food or other substances that could compromise its effectiveness. Examples of areas where cleaning solutions should not be stored include:
- Near food preparation areas
- In areas where food is stored or handled
- On the same shelf as food, equipment, or single-service articles
- Contamination of food and equipment
- Spread of illness
- Financial penalties and fines
- Cleaning and sanitizing equipment is a critical aspect of maintaining a clean and sanitary environment in food service operations. Equipment such as refrigerators, freezers, and dishwashers require regular cleaning and sanitizing to prevent the growth of bacteria and other microorganisms.
A few bottles of wine stored in a small cooler in the food storage area. A good portion of the restaurant’s inventory is stored in the walk in cooler. The walk in cooler is not climate controlled, and the raw eggs are not stored in a sealed container. The inspection report notes that the raw eggs were not stored in a sealed container, and the walk in cooler was not climate controlled.
Food Safety Concerns at Il Granaio
Il Granaio, a restaurant located at 184 E. Bridge St. in Phoenixville, has been found to have several food safety concerns. The inspection report highlights the improper storage of raw eggs, which are a common allergen and can pose a risk to customers with egg allergies.
Improper Storage of Raw Eggs
- The raw eggs were stored above RTE (Ready-to-Eat) food in an outside walk-in cooler. The eggs were not stored in a sealed container, which can allow bacteria to enter the container and contaminate the eggs. The walk-in cooler was not climate controlled, which can lead to temperature fluctuations that can affect the safety of the eggs. ### Chemical Spray Bottles and Wine Storage*
Chemical Spray Bottles and Wine Storage
- A few chemical spray bottles were stored hanging on a speed rack behind the main bar. The storage of these items raises concerns about cross-contamination and the potential for chemical exposure. ### Inventory Storage and Climate Control
Inventory Storage and Climate Control
- A good portion of the restaurant’s inventory is stored in the walk-in cooler.
gle-use item.
The Importance of Proper Temperature Control in Food Facilities
Proper temperature control is crucial in food facilities to ensure the safety and quality of food products. In this article, we will explore the importance of temperature control in food facilities, specifically focusing on the Cooltech bain marie and the sanitizing solution of the 3-bay warewash sink.
The Role of Temperature in Food Safety
Temperature plays a critical role in food safety, as it can affect the growth of microorganisms and the quality of food products. In food facilities, temperature control is essential to prevent the growth of pathogenic microorganisms, such as Salmonella and E.
Pest control is crucial in food service to prevent contamination and ensure food safety.
The Importance of Pest Control in Food Service
Pest control is a crucial aspect of maintaining a clean and safe food service environment. In the food industry, pests can pose a significant threat to the quality and safety of food products. Insects, rodents, and other pests can contaminate food, spread diseases, and even cause allergic reactions.
The Risks of Pest Infestation
- Insects like cockroaches, flies, and ants can spread diseases and trigger allergies. Rodents can contaminate food with their urine and feces, which can contain bacteria like Salmonella and E. coli. Pests can also damage equipment and property, leading to costly repairs and downtime.
Raw meat must be stored in a sealed container in a cold environment at 40°F or below.
Raw meat is not stored in a sealed container. Raw meat is not stored in a cold environment. Raw meat is not stored at 40°F or below.
Food Employee observed not washing hands after touching raw meat, poultry, and seafood. Food Employee observed not washing hands after touching raw eggs. Food Employee observed not washing hands after touching raw sprouts. Food Employee observed not washing hands after touching raw dairy products. Food Employee observed not washing hands after touching raw fish. Food Employee observed not washing hand sanitizer after using hand sanitizer.
The store needs to be cleaned and disinfected regularly to prevent the store from becoming a breeding ground for germs and bacteria.
The Importance of Maintaining a Clean and Hygienic Store Environment
A Healthy Store Environment is Crucial for Customer Satisfaction and Employee Well-being
A clean and hygienic store environment is essential for maintaining a positive customer experience and ensuring the well-being of employees. A dirty store can lead to a range of negative consequences, including decreased customer satisfaction, increased risk of illness, and decreased employee morale.
Key Factors to Consider
- Cleanliness: A clean store environment is crucial for preventing the spread of germs and bacteria. Regular cleaning and disinfection of high-touch areas, such as countertops, sinks, and floors, can help reduce the risk of illness. Organization: A cluttered and disorganized store can lead to a sense of chaos and disarray. Organizing storage areas and ensuring that products are properly displayed can help create a more welcoming and efficient shopping environment. Temperature: Maintaining a comfortable temperature in the store is essential for customer comfort and satisfaction. Ensuring that water for handwashing reaches at least 85°F can help prevent the spread of illness. #### The Impact of a Dirty Store on Customer Satisfaction**
The Impact of a Dirty Store on Customer Satisfaction
- A dirty store can lead to a negative customer experience, resulting in decreased customer satisfaction and loyalty.
The Inspection Report: A Look into Food Safety Concerns at Hissho Sushi
The recent inspection report from the Arizona Department of Health Services (ADHS) has raised significant concerns about the food safety practices at Hissho Sushi, a popular sushi restaurant located in Phoenixville. The report highlights several non-compliant issues, including inadequate knowledge of food safety among the person in charge, improper storage of secondary food ingredients, and failure to maintain proper temperatures for condiments.
Inadequate Knowledge of Food Safety
The inspection report reveals that the person in charge of the food facility lacks adequate knowledge of food safety practices. This is evident in the fact that secondary food ingredient storage containers are not labeled with the common name of the food, specifically “Rice.” This oversight can lead to cross-contamination and other food safety issues. The lack of proper labeling can result in confusion among staff members, leading to incorrect handling and preparation of food. Inadequate knowledge of food safety can also lead to a lack of awareness about proper cleaning and sanitizing procedures, increasing the risk of contamination.*
Improper Storage of Secondary Food Ingredients
The inspection report also highlights improper storage of secondary food ingredients, including condiments. The secondary condiment containers observed were stored in a container of water, which was not maintained at a temperature of 135°F. This is a critical temperature for destroying parasites, such as Salmonella and E. coli.
- ## The Unforgettable Experience of Parkhurst Dining at Immaculata University
The Unforgettable Experience of Parkhurst Dining at Immaculata University
As the sun sets over the picturesque campus of Immaculata University, the aroma of freshly cooked meals wafts through the air, enticing students, faculty, and staff to gather at Parkhurst Dining. Located at 1145 King Rd., this beloved dining hall has been a staple of the university community for years, providing a warm and welcoming space for people to come together and share meals.
A History of Hospitality
Parkhurst Dining has a rich history that dates back to the early 20th century.
A letter addressed to the Mayor and City Council of Coatesville, dated September 30, 2022, was received from the Citizens’ Climate Lobby (CCL) (also known as Citizens Climate Lobby of the United States). The letter was written in response to a resolution passed by the Coatesville City Council on September 26, 2022, which called on the city to take immediate action to address the climate crisis. The resolution asked the city to develop a comprehensive plan to reduce greenhouse gas emissions and transition to a more sustainable future.
Violations of FDA Guidelines
The improper storage of cleaning solutions can lead to serious consequences, including contamination of food and equipment, and the spread of illness. In the case of the facility mentioned in the summary, the improper storage of the Lysol and Lime Away Cleaner is a clear violation of the FDA guidelines. Consequences of violating FDA guidelines include:
Correcting Violations
To correct violations of FDA guidelines, facilities must take immediate action to ensure that cleaning solutions are stored properly.
Dishwasher was not running. Food was left out for 2 hours. Food was not stored properly. Food was not reheated to a safe temperature. Food was not handled properly.
No violations.
Introduction
The importance of maintaining a clean and sanitary environment in food service operations cannot be overstated. In the context of food safety, cleanliness is paramount in preventing the contamination of food and equipment. In this article, we will explore the significance of proper cleaning and sanitizing practices in food service operations, highlighting key areas of focus and providing concrete examples to illustrate the importance of these practices.
Key Areas of Focus
Cleaning and Sanitizing Equipment
Inspection Findings
The inspection results indicate that both establishments have some food safety violations and facility/equipment issues.
The temperature of the deep fryer was 182°F.
No sanitizer test strips available for the inspection. The food was stored in a non-temperature controlled environment. The food was not stored in a covered container. The food was not stored in a critical temperature control area (CTCA).
Observed the ice machine, a food contact surface, to have a buildup of biofilm inside. Clean the inspection area, including the floor and walls, to ensure a clean and safe environment for food preparation and service.
Introduction
The Chester County Food Bank, located in Exton, Pennsylvania, is a vital organization that provides food assistance to individuals and families in need. However, a recent inspection revealed a concerning issue with the food preparation area. The inspection, conducted on October 2, highlighted the presence of biofilm buildup on the ice machine and other food contact surfaces. In this article, we will delve into the details of the inspection and the necessary cleaning procedures to ensure a safe and healthy environment for food preparation and service.
The Importance of Cleaning and Sanitation
Cleaning and sanitation are crucial aspects of maintaining a safe and healthy food preparation environment. Biofilm buildup, in particular, can pose a significant risk to food safety. Biofilm is a complex community of microorganisms that can adhere to surfaces and multiply, producing toxins and causing illness. In the context of food preparation, biofilm can contaminate food, utensils, and equipment, leading to foodborne illnesses. Key areas of concern include: + Ice machines and other food contact surfaces + Metal backsplashes and grills + Flour and dried residue on food prep tables + Grease puddles and other areas prone to contamination
The Inspection Findings
On October 2, the inspection team observed the following issues at the Chester County Food Bank:
These signs indicate that the church is not alone in its struggle with rodents. Many churches and other organizations have faced similar issues, and it’s essential to address the problem promptly to prevent further damage.
The Church’s Response
The St.
1st time user, Pedro, was instructed on proper use of spray wand and cleaning procedures. 1st time user, Pedro, was also instructed on proper use of cleaning solution and sanitizing procedures. 1
Cleaning and Sanitizing Procedures
The importance of proper cleaning and sanitizing procedures in a commercial kitchen cannot be overstated. A clean kitchen is not only essential for maintaining a high level of food safety, but it also contributes to the overall efficiency and productivity of the kitchen. In this article, we will delve into the details of cleaning and sanitizing procedures, including the importance of regular maintenance, the role of cleaning solution and sanitizing agents, and the proper use of cleaning equipment.
Regular Maintenance
Regular maintenance is crucial in ensuring the cleanliness and sanitation of a commercial kitchen.
The State of Food Storage Containers
The state of food storage containers is a pressing concern for households and businesses alike. The prevalence of cracked and missing pieces in containers is a widespread issue that affects the safety and quality of stored food. In this article, we will delve into the reasons behind this problem, explore the consequences of using damaged containers, and discuss potential solutions to address this issue.
