The state Department of Agriculture conducts annual inspections of restaurant businesses to ensure public safety and safe food handling practices. Schools are inspected twice a year, according to the Office of Food Safety and Laboratories.
Whether an establishment is considered compliant or non-compliant is at the discretion of the inspector.
However, there are several offenses for which inspectors should automatically consider non-compliant establishments. Called “critical violations,” they include food temperature issues, employee hygiene, and issues with chemicals and their handling.
Depending on the seriousness of the situation, inspectors and their supervisors could issue tickets or close an establishment.
Inspection Violations: 09/14/2022
BUON APPETITO RISTORANTE – 6147 YORK RD. – Spring Grove, Pennsylvania
- Tomato sauce and tomato sauce with meatballs were kept at 117°F, in the steam table, rather than 135°F or higher as needed.
- Deteriorated rubber door seals observed on large and small baine marie doors. Also, both units have standing water on the bottom shelf and leaking into pots placed directly under the doors to catch drips.
- Observed the following: Ice machine with large buildup of mold-like substance on interior walls and dispenser bar/unit. Puddle of water and rust from the bottom of the kettle to the mess on the floor. Grill plates for cooking over open heat with a heavy accumulation of food and grease. Soda dispenser in bar area, with heavy buildup of soda syrup on dispensing units. The inside of the drawer on the long stainless steel table where the serving utensils are stored was full of food debris, dust and residue on the utensils in the prep/kitchen area. White serving plates/dishes stored upright full of food debris and crumbs on the food contact surface, stored under the long stainless steel table in the prep/kitchen area. Manual can opener in rear dry storage area with food debris on cutter blade and table case. Not all food contact surfaces were clean to see or touch.
- The ceiling tiles seen in the kitchen/prep area are unsealed to provide a smooth, non-absorbent and easily cleanable surface. Swollen and warped tiles should be replaced.
- The entire kitchen/prep area of the food establishment is extremely dirty, dusty and in need of cleaning.
- The responsible person does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
- A large saucepan in the cold room was observed stored open without a cover.
- Observed the following: Soda waterer in bar area with large patches of mold-like substance and sticky residue. Large and small bain marie units with water pooling and leaking into pans under doors with heavy build up of dirt, food, debris. Walk-in freezer with food debris and trash accumulating on the floor.
- Non-food contact surfaces are not cleaned at a frequency to prevent the accumulation of dirt and soil.
- Large trash/dumpster unit seen in parking lot with lid open.
- The observed screen door located at the back of the kitchen of the food establishment has a gap and does not protect against the entry of insects, rodents and other animals.
- A food worker was observed touching a piece of cake – a ready-to-eat food – with his bare hands.
- Six food ingredient storage bottles on a shelf above the small double boiler, not labeled with the common name of the food.
- Observing many cans/buckets of food stored directly on the floor in the walk-in freezer area, rather than 6 inches off the floor as required.
- Assorted foods in and above and below a small and large double boiler were maintained at 44-50°F, in the prep/kitchen area, rather than 41°F or lower as needed.
- Observed extensive evidence of mouse-like droppings in the dry storage area, bar and main kitchen indicating the presence of a live animal at the food establishment site.
– Contact Anthony Maenza at [email protected] or @atmaenza on Twitter.