The Pennsylvania Department of Agriculture, 866-366-3723, uses a risk-based inspection reporting process for restaurants and other food handlers.
Bagel Lovers, 900 Market St. Lemoyne, March 15. Fail. The Person in Charge did not demonstrate adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection. Observed cream cheese dips and lox was held at 56.4 degrees F, in the counter area, rather than 41 degrees F or below as required. Discussed with person in charge and she was going to transfer them to a cooler with ice until refrigeration was repaired. Observed repeated use of used cardboard boxes, some with tape holding them together, to transport bagels to farm market stand. Boxes are not cleanable or lined to protect the food being transport.
Midstate Taco, 900 Market St. Lemoyne, March 15. Fail. The Person in Charge did not demonstrate adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection. Food Employee did not follow proper handwashing procedure. Food employee did not wash hands for adequate amount of time of at least 20 seconds. Food Employee did not follow proper handwashing procedure. Warm water was not used. Water temperature in hand-wash sink was only 70.6 degrees F at the time of this inspection. Food Employee observed donning single use gloves without a prior hand wash. Observed employee making ready to eat tortillas and tried to explain that gloves are needed after hand-washing. Employee proceeded to don gloves without an adequate hand-washing. A Food Employee was observed washing their hands at the three bay sink rather than the designated handwash sink. Corrected on site. A food employee was observed touching freshly made tortillas – a ready to eat food – with bare hands. Observed raw fish and raw shrimp stored behind cooked meats in a refrigerated drawer at the prep/assembly line. Dripping raw fish/shrimp will come in contact with ready-to eat foods when picked up for preparation/cooking. Most, not all, food ingredient storage containers, bottles, shakers, in the entire facility, is not labeled with the common name of the food. Food dispensing utensil in flour observed stored in the food and not with handle above the top of the food and the container. Observed sugar and flour buckets with single use no handled containers being used as dispensers. No handled and single use dispensing utensils are not an approved dispensing utensil. Observed wet wiping cloths in extended tortilla making area, not being stored in sanitizer solution. Sponges observed in the three bay sink area being used to clean food contact surfaces. Corrected on site. A temperature measuring device for measuring manual ware washing wash and sanitizing water temperatures is not available. Employees are not trained on this food safety practice and no temperature measuring device was available until after the owner arrived. Food facility does not have available sanitizer test strips or test kit to determine appropriate sanitizer concentration. Observed several utensils and plastic containers that are chipped, broken and cracked and in need of replacement. Observed food employee using manual ware washing sink as a handwashing sink. Educated and corrected on site. The water temperature of the wash compartment of the manual ware washing equipment was 69.8 degrees F, rather than not less than 110 degrees F, as required. Observed a long plastic bin stored near the stove, with a large amount of knives stored with crumbs on the interior of the plastic bin. Observed three sets of tongs stored on the oven handle coming in contact with the oven door. Observed a black mold-like substance on the interior ice making housing of the ice machine and in need of a deep cleaning. Two dirty knives stored directly on top of the Beverage Air under counter cooling unit in the tortilla making section of the facility. One dirty knife on the dirty counter in the tortilla making section of the facility. A dirty juicer stored on the counter at the tortilla making section of the facility. Observed a Waring blender exterior in need of cleaning near the stove area. Observed fan on top of grab and go refrigeration unit covered in static dust and blowing over exposed food, cooking/prep surfaces and food contact equipment and utensils. Observed single-service, single-use articles stored on top of the food assembly area which were not in the original protective package or inverted to protect against contamination. Observed three clean stainless cylinders housing clean utensils, stored uncovered or not inverted. Food facility hot water heater is not producing enough hot water to supply hand-wash and three bay sinks at the time of this inspection. The handwash sink located near the three bay sink area does not have water at a temperature of at least 85 degrees F. Observed two live cockroaches, one on a wall/counter near the stove and one directly inside a large white rolling flour bin. Corrected on site. Pest control is managed by the Farm Market Management. Facility does not have their own pest management to ensure activity is decreased or non-existent. Old unused equipment stored in tortilla making area, should be removed from food facility. A cluster of bins, to go containers, lids, cups, equipment, utensils, etc. is stored in the corner and cannot inspect due to clutter. Mops are not being hung to air dry…