Restaurant inspections: Using bare hands to put ice in cup among violations found

The state Department of Agriculture conducts annual inspections of food-serving businesses to ensure public safety and safe food-handling practices. Schools are inspected twice per year, according to the Bureau of Food Safety and Laboratories.

Whether an establishment is considered compliant or non-compliant is the discretion of the inspector.   

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There are, however, several violations for which inspectors should automatically consider establishments non-compliant. Called "critical violations," they include food temperature issues, employee hygiene and issues with chemicals and how they're handled.   

Depending on the severity of the situation, inspectors and their supervisors could file citations or close an establishment. 

Inspection Violations: 4/10/2024 

PLAZA AZTECA MEXICAN GRILL - 1080 CARLISLE ST. - HANOVER 

• The Person in Charge did not demonstrate adequate knowledge of the PA Food Code as evidenced by incorrect responses to food safety questions related to Handwashing, ware washing, dish machine, sanitizing, reheating foods, hot holding foods, and cold holding foods. 
• 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 observed changing tasks that may have contaminated hands without a proper handwash in-between. 
• Food Employee observed donning single use gloves without a prior hand wash. 
• Food employee observed in kitchen area, wearing bracelet / watch on hands or arms. 
• All servers observed filling drinking cups with ice using bare hands and the cup. - Provided training 
• Observed wet wiping cloths in bar and kitchen area, not being stored in sanitizer solution. 
• Exposed food preparation observed in the kitchen while sprayers were being used to spray the floor for cleaning. Provided training - this method of floor washing can only be utilized when all foods are covered and protected. All surfaces should be washed and sanitized after spray washing the floors and prior to any food preparation. 
• Cooked vegetables, sauces, and house made cheese sauce, which was cooled, was not reheated to 165*F within 2 hours for hot holding. 
• Diced tomatoes, house made sauces food was held at 46-50 °F, in the bain marie area, rather than 41°F or below as required. 8 lbs. food valued by manager at $60 was discarded. 
• Brute waste cans used to store foods without food grade liners. Trash cans are not approved for direct contact with foods. 
• Not enough drainboards, utensil racks, or tables to allow for storage of soiled and/or cleaned items before and after cleaning. Observed more than a dozen cooking vessels, more than a dozen storage containers, numerous steam table pans and various other smallwares filling all three basins of ware washing sinks and the floor surrounding the sinks. 
• Thermometer or temperature sensitive measuring strips for ensuring water temperature of the heat sanitizing dish machine are not available. 
• Observed heavy accumulation of frozen condensate on interior surfaces of the walk-in freezer. 
• Manual warewashing equipment observed with build up of filth and food residue and not cleaned before use, and frequently throughout the day. 
• Wash compartment of the manual warewash equipment contained dirty wash water. 
• Thermometer for ensuring proper water temperatures in the heat sanitizing dish machine are not calibrated and/or functioning properly. 
• Observed no chemical sanitizer being used on equipment and utensils after washing and rinsing them, and prior to use. 
• Equipment food contact surfaces and utensils are not being immersed for a minimum of 30 seconds in the quat or iodine sanitizing compartment of the manual warewashing sink. 
• Observed clean dish racks stored on the floor in ware washing area. 
• Observed clean food equipment and/or utensils in kitchen area, stored wet in a manner that does not allow for draining and/or air drying (wet nesting). 
• Flex pipes are being used as waste water pipes on hand washing sinks. 
• Old food residue, dishes and utensils observed in the handwash sink located in the kitchen, indicating uses other than handwashing. 
• The handwash sink in the kitchen area was blocked by excessive amount of dirty kettles, pans, and utensils and not accessible at all times for employee use. 
• Soap was not available at the handwash sink in the kitchen area. 
• Paper towel dispenser empty at the handwash sink in the bar and server areas. 
• No sign or poster posted at the handwash sink in the kitchen, bar and server areas to remind food employees to wash their hands. 
• A working container of degreaser was stored above or on the same shelf with lemon juice articles in the ware washing area. 

Inspection Violations: 4/5/2024 

PIZZA HUT - 3121 CAPE HORN RD. - RED LION 

(Follow-up to 3-20-24 inspection) 

• The Person in Charge did not demonstrate adequate knowledge of the PA Food Code as evidenced by incorrect responses to food safety questions. 
• Food Employee observed changing tasks that may have contaminated hands without a proper handwash in-between. 
• Food Employee observed donning single use gloves without a prior hand wash. 
• Observed open box of donut holes unprotected under leaking condensation unit in walk-in freezer which is subject to potential contamination. 
• Contents of pizza making unit had temperature recording of 47-58 °F, rather than 41°F or below as required. Food was cooled to correct. 
• Cleaning agents used to clean equipment and utensils are not available for use during all hours of operation. Facility had no detergent supply hooked up to 3 bay sink where dishes were washed. 
• Detergent bulk container supplying detergent to the wash compartment of the mechanical warewashing equipment failed to supply any detergent while warewashing. 
• Too numerous to count food pans and utensils, a food contact surface, was observed to have food residue and was not clean to sight and touch. 
• Non-food contact surfaces not cleaned at a frequency to preclude accumulation of dirt and soil. 
• Observed the following areas that are in need of cleaning- wall and floor behind prep counter in back room, green rolling cart, shelves where clean dishes are stored, interior walls and shelves of pizza making unit. 
• Food facility hot water heater is not producing enough hot water to supply hand sink at the time of this inspection. 

Inspection Violations: 4/4/2024 

THE SALAD SHACK - 12025 SUSQUEHANNA TRAILS – GLEN ROCK 

• 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 observed changing tasks that may have contaminated hands without a proper handwash in-between. 
• Food Employee observed donning single use gloves without a prior hand wash. 
• Raw eggs stored above RTE shredded cheese and buckeyes in the reach in refrigerator. 
• Contents of cold display unit was holding above 48°F, rather than 41°F or below as required. Corrected. Facility adjusted temperature of unit. Food was cooled to below 41°F within 4-hour time allowance. Facility will continue to monitor food temperatures throughout the day. 
• Refrigerated ready-to-eat time/temperature control for safety lunch meats repackaged by the food facility and frozen, are not being datemarked with an updated use by or discard by date when being removed from the freezer. 
• Refrigerated ready to eat, time/temperature control for safety food - dressings, hard boiled eggs, cheeses prepared in the food facility and held for more than 24 hours, located in the refrigerator, is not being date marked. 
• Prepackaged root beer drink made by the facility is not labeled properly with the name of product, ingredient statement, net weight, distributed by statement and/or nutritional facts. 
• Temperature measuring device for ensuring proper temperature of equipment is not available or readily accessible in cold case display equipment. 
• Interior ceiling of microwave, a food contact surface, was observed to have food residue and was not clean to sight and touch. 
• Working containers in food prep areas, used for storing sanitizers taken from bulk supplies, were not marked with the common name of the chemical. Corrected. 
• A working container of sanitizer was stored on the same shelf with containers of spices. Corrected. 

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