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During inspections between September 12 and 18, the following Dauphin County restaurants were found to have violated Pennsylvania's health and safety regulations.

The inspection is supervised by the Ministry of Agriculture. The department pointed out that in many cases, restaurants will correct violations before the inspector leaves.

- Observation time instead of filling out temperature logs for items on the hot and cold buffet line on the same day (a few days in advance). Discuss and correct with the person in charge and employees.

- Various refrigeration, time/temperature control and storage of safe food prepared in food facilities for more than 24 hours are located in the walk-in cooler and vertical refrigerator of the cooking line without date marking. Correct and discuss with the person in charge.

-Food employees observed in the kitchen area did not wear appropriate hair restraint devices, such as nets, hats or beard covers. Repeat violations.

- There are no disinfectant test strips available in food facilities to determine the appropriate disinfectant concentration of QAC ammonia disinfectant in the dispensing unit of the 3-bin manual dishwashing sink. Repeat violations.

-Food employees have observed the use of nail polish and/or artificial nails to handle exposed food. Discuss with the person in charge.

- A variety of raw meat and vegetable foods are kept at 60°F in the Bain Marie area of ​​the cooking line, instead of being kept at 41°F or below as required. Corrected through voluntary disposal. Do not use the equipment unless it can maintain a temperature below 40F.

- The following areas of the food facility are very dirty and dusty and need to be cleaned:-The interior and exterior of all refrigeration equipment-The ceiling vents of the entire kitchen facility-The floor under the refrigeration equipment-The bottom shelf of the back-up table area-The entire kitchen area wall

ZACHARY'S BBQ SOUL Harrisburg

--The hood system fire extinguishing is not marked as up-to-date. Unmarked fire extinguisher

- The wash basin located in the bathroom area does not automatically close, slowly close or meter the faucet, and can provide water for 15 seconds without reactivating.

- The sink in the bathroom area does not have water with a temperature of at least 100°F.

- Leakage in the ceiling of the bar area

- The food facility failed to keep the certification records of food employees as required.

--The paper towel dispenser is empty at the sink in the * area.

- No signs or posters reminding food staff to wash their hands were posted at the wash basins in the * area.

- * There is no soap in the wash basin in the area.

- The old food scraps, plates and cutlery observed in the sink indicate that there are other uses besides hand washing.

- Non-food contact surfaces are not cleaned regularly to prevent dirt and dirt accumulation.

-The raw eggs are stored above the milk, within reach. Corrected.

--Time/temperature control for commercial processing and refrigeration, instant luncheon meat, and safe food, located in the walk-in type and kept for more than 24 hours, without marking the opening date.

- The factory does not have written procedures for employees to follow when responding to incidents involving the discharge of vomit or feces onto the internal surface of the factory.

- The food facility did not hire certified food employees as required.

--The ice machine in the kitchen area, the food contact surface, was observed to have mold, and the sight and touch were not clean.

- The fan in the washroom was blown onto the clean dishes, and dust accumulation was observed.

-Raw shell eggs observed in the cooler above the bottled beverage. correct.

- The 100% juice mortar in the cafeteria (food contact surface) was observed to have mold residues, and the sight and touch were not clean.

--The food facility water heater did not produce enough hot water to supply the sink in the kitchen area during this inspection, and it took too much time to bring the water temperature to the temperature required for timely hand washing.

--The vents in the dry storage area of ​​food facilities are very dirty and dusty, and need to be cleaned.

140 Frank S. Brown Blvd., Steelton

-Garbage containers not used immediately in food facilities are not covered properly.

-Garbage is not removed from food facilities at an appropriate frequency, as evidenced by the overflow of garbage bins.

- The garbage disposal unit and storage area outside are very dirty, sticky, and easy to attract insects.

- Food facility inspections show evidence of rodent/insect activity in the kitchen and bar area, but the facility does not have a pest control plan. Discuss the need for a pest control plan with the person in charge.

- The following areas of food facilities are very dirty and dusty and need to be cleaned:-Floors and drains in the entire kitchen and bar area-Outside and inside of all refrigeration equipment in the entire facility-Grease traps in the kitchen area-Kitchen stoves and pumps The exterior of the range hood

--Requires commercial-grade cold storage

--Incomplete drainage of mechanical washing

- Unused old equipment stored in the area should be removed from the food facility.

--The recyclables in the garbage area exceed the standard. The oil bottle must be removed. Garbage in the area must be discarded

- The old food scraps, plates and cutlery observed in the sink indicate that there are other uses besides hand washing. correct.

- The paper towel dispenser and/or soap dispenser used for hand washing are not installed correctly in the food preparation/dishware sink. There is no soap dispenser and no paper towels in the wash basin at the back of the preparation line

- Food employees observe in the food preparation area without wearing appropriate hair restraint devices, such as nets, hats or beard covers.

--Black mold appears on the back and upper areas of the ice maker and ice storage box.

--2 Microwave oven, food contact surface, food residues are observed, and the vision and touch are not clean.

- The fan on the food production table (blows through the sandwich production area) observes the accumulation of dust and food residues.

- The chlorine concentration in the 3-bay dishwashing tank sanitizer is 0 ppm instead of the required 50-100 ppm. correct. Repeat violations.

- The stainless steel floor of the walk-in freezer zone is rough/not a smooth, easy-to-clean surface. Debris bends, creating gaps for condensation and icing; it needs to be replaced.

- Inside the ice machine, on the food contact surface, pink mucus was observed to accumulate, and the sight and touch were not clean. The person in charge pointed out that this will be corrected before the end of business today (9.15.21).

-Observed clearly clean food storage containers with accumulated food residues.

--In the customer self-cooler, it was observed that 6 bottles of 14 ounces of whole milk had expired; 3 dates were 9-6-2021, and 3 dates were 3-12-2021.

- The spoon is stored in an ice bag with the handle touching and/or buried under the ice.

- Observe that the ice in the bag is stored directly on the floor of the freezer area instead of 6 inches from the floor as required. correct.

- Non-food contact surfaces are not cleaned regularly to prevent dirt and dirt accumulation. The fan in the cooler, the vents above the food preparation area, and food residues accumulate on the sides of and around the food equipment.

- There are gaps in the back door of the kitchen area of ​​the food facility, which cannot prevent insects, rodents and other animals from entering. Besides, this door is open.

- The food facility did not hire certified food employees as required.

--In the food preparation area, an open employee beverage container was observed. In addition to the personal food on various shelves in the refrigerator. correct.

- There are no certified food certification employees, so no certificates are available.

- The observed food and beverages are stored directly on the floor of the walk-in cooler, rather than 6 inches from the floor as required. The manager promised to correct this defect by transferring the case to the shelf unit.

- Observe the mold growth and fouling on the shelves of the walk-in freezer, especially on the shelves where milk and juice products are stored. The manager promised to correct this defect by removing soiled shelves from use.

- The outside area is overgrown with weeds and trees that come into contact with the building, which may allow pests to enter the facility. The outer area also contains unnecessary items, especially old equipment.

Fabio restaurant and pizzeria

- Observe deep-cut cutting boards that have not been resurfaced or discarded as required.

- Several food ingredient storage containers in the refrigeration unit located in the kitchen/food preparation area are not marked with the common name of the food.

- It was observed that previously frozen, reduced-oxygen packaged (ROP) fish were not removed from the ROP environment before being refrigerated and thawed. correct.

--Food facilities use approved non-public water supply systems, but there are currently no laboratory test results on the potability of drinking water.

-Food employees observed in the kitchen/food preparation area are not wearing appropriate hair restraint devices, such as nets, hats or beard covers.

- Food employees observed in the kitchen/food preparation area are not wearing appropriate hair restraint devices, such as nets, hats or beard covers.

- The deflector in the ice machine is located at the rear of the facility near the walk-in cooler, and rust has accumulated and may need to be replaced or re-pavement.

- The chlorine chemical disinfectant residue detected in the final disinfectant rinse cycle of the low-temperature disinfection dishwasher is about 10 ppm instead of the required 50-100 ppm. The facility also has a manual dishwashing tank that provides a quaternary disinfectant for disinfection until the mechanical dishwashing equipment is repaired.

- Several food ingredient storage containers located in the entire kitchen/food preparation area are not marked with the common name of the food.

- The blade of the desktop can opener, the food contact surface, food residues are observed, and the vision and touch are not clean.

- There are no chlorine disinfectant test strips or test kits available in the food facility to determine the appropriate disinfectant concentration.

- This non-compliance inspection proved that the person in charge did not have sufficient knowledge of the food safety of the food facility.

-Observe the wet wipes in the cookware area, which are not stored in the disinfectant solution. Correct and discuss with PIC.

--The egg drop soup is kept at 110°F in the steam table area instead of 135°F or higher as required. This was corrected by reheating the food to 165F for insulation and discussing with PIC.

- The following areas of the food facility are very dirty, dusty and need to be cleaned:-the sides of all frying pans and barbecue equipment-the hood filter and ANSUL system above the wok table-the floor of the entire kitchen facility-the wire shelves are on In the walk-in cooler-the exterior of all dishwashing equipment and backsplashes-the interior and exterior of all refrigeration equipment and sinks

- Food facility inspections show evidence of rodent/insect activity in the dishwashing and front kitchen areas, but the facility does have a pest control plan. Large amounts of rodent droppings have been observed in these areas.

- Bain Marie and the various raw meats and other refrigerated foods in the walk-in cold storage area are stored open, without coverings. Correct and discuss with the person in charge. Repeat violations.

-Storage containers for various bulk food ingredients, in the kitchen area, there is no general food name.

- Refrigeration, time/temperature control, safe food prepared in food facilities and kept in walk-in coolers and Bain Marie equipment for more than 24 hours, undated. Repeat violations.

-After cleaning and rinsing and before use, no chemical disinfectants have been observed on equipment and utensils. Correct and discuss with PIC.

--The floor of the entire kitchen area is made of ceramic tiles, cracked/rough, not a smooth, easy-to-clean surface; proper maintenance is required.

-Time/temperature control for commercial processing of refrigerated, ready-to-eat, and safe food, located in the walk-in type, and maintained for more than 24 hours, without marking the opening date.

-Observed food is stored directly on the floor of the pedestrian zone instead of 6 inches from the floor as required.

- The chlorine chemical disinfectant residue detected in the final disinfectant rinse cycle of the low-temperature disinfection dishwasher in the front bar area is 0 ppm instead of the 50-100 ppm required. Corrected by transferring all tableware washing to the kitchen mechanical tableware washer for disinfection.

--There is no soap dispenser in the sink

--There is no disposable towel, continuous towel or air-drying device in the coffee area wash basin.

- It was observed that 1/2 gallon of Guers 2% milk was sold in the self-cooler. The validity period is September 12, 2021. The product was discarded on site.

- The person in charge did not prove that he has sufficient knowledge of the PA Codex Alimentarius, as evidenced by the wrong answer to the food safety question.

- The pre-packaged sandwich does not correctly indicate the product name, ingredient description, net weight, distribution according to the instructions, and/or nutritional content.

- The prepackaged sandwich does not indicate any "Big 8" allergen ingredients and/or allergen warning statements.

- Observe the condenser and fan equipment. In the pedestrian area, dust, dirt, food residues, and debris have accumulated on non-food contact surfaces.

- The floor/wall/ceiling of the refrigerator compartment, and the food preparation area is made of wood/tile, cracked/rough, not smooth and easy to clean.

——A food employee was observed touching luncheon meat and lettuce with bare hands, which is a kind of ready-to-eat food.

--American cheese and minced meat, refrigerated ready-to-eat time/temperature-controlled safe foods that do not meet the date marking, are marked as discarded or used for less than 7 days and need to be discarded.

- The food facility does not use approved detergents and disinfectants in the two compartments of the two compartments of the dishwashing sink. Each employee uses dawn cleaning, rinses with clean water, and then sprays some type of clear liquid labeled with disinfectant.

- Mops/brooms stored in the food preparation area may contaminate food equipment and utensils.

- A dirty microwave oven was observed in the employee lunch room. In addition, food scraps and food scraps on the bottom shelf of the refrigerator where employees stored lunch were also observed. The manager immediately commissioned the staff to clean up the lounge after the inspection to correct this defect. The health of employees is essential to the safe storage and processing of food/beverage.

G&T FUNCK Enterprise

-The person in charge does not have sufficient knowledge of the food safety of the food facility. The evidence is as follows:-Failure to implement adequate time/temperature control for food safety. -Failure to consistently apply date stamps on time/temperature control of safe food. -Failure to maintain clean and hygienic food contact surfaces.

-Observe food boxes stored directly on the floor of walk-in freezers and walk-in freezers, instead of 6 inches from the floor as required. Repeat violation

- It is observed that the nozzle of the soda machine has white biofilm-like residue, which is not clean in sight and touch. correct

-Potential pest hiding areas in food facilities that have been observed in dishwashing and drying storage areas due to clutter.

- Observation time/temperature control for safe food, located in the open-air refrigeration display, maintained at temperatures above 41°F for an unknown time. Using an infrared thermometer to record the initial temperature, the result was 51°F. Then use a stem thermometer to get the internal temperature of a piece of cheese, which is 57.9°F. The person in charge was present during the inspection and voluntarily disposed of the items-estimated value of US$118.91. Repeat violation

- It was observed that milk in 3 quart sized containers (2-1%, without 1 fat) and 5 half-gallon sized containers (4-2%, without 1 fat) were sold after the manufacturer’s shelf life. correct.

- Time/temperature control of commercial processed refrigerated, ready-to-eat, safe food, placed in a walk-in cooler and kept for more than 24 hours, without marking the opening date. Repeat violations.

- There are no disinfectant test strips or test kits available in the food facility to determine the appropriate chlorine disinfectant concentration. Repeat violations.

- It was observed that the cutting board located in the food preparation area had deep scratches and was not re-leveled or discarded as required.

- The following non-food contact surfaces are not cleaned frequently to prevent accumulation of dust, dirt and debris:-the floor of the walk-in cooler-the fan cover on the refrigeration unit in the walk-in cooler-the floor and wall fountain soda The storage area of ​​the syrup box-the floor and wall around the dishwashing sink repeatedly violated regulations.

-Cooked foods are kept at 45°F in colder conditions, rather than at 41°F or below as required.

- The old food scraps, plates and cutlery observed in the sink indicate that there are other uses besides hand washing.

- Non-food contact surfaces are not cleaned regularly to prevent dirt and dirt accumulation. The fan cover in the walk-in beverage display stand in the walk-in cooler.

——In the Bain Marie region, processed luncheon meat, a refrigerated ready-to-eat time/temperature control for safe food, does not meet the date marking, is labeled for disposal or has a use date of not more than 7 days, and needs to be discarded. correct.

- Food employees observe in front of the counter and in the back-up area without wearing appropriate hair restraint devices, such as nets, hats or beard covers. The person in charge pointed out that the hat/hair net of the facility has been used up and additional supplies have been ordered before.

- It was observed that the drain pipe of the dairy tank refrigeration equipment accumulated dust, dirt, food residue, and debris on the non-food contact surface. The drain pipe is blocked, causing the condensed water to be unable to drain normally, causing water to accumulate inside; it needs to be cleaned.

-The sinks in the men's and women's bathroom areas do not have at least 100°F water. PIC stated that this will be corrected at the end of today’s business

- Observe deep-cut cutting boards that have not been resurfaced or discarded as required. PIC pointed out that it had previously ordered a new cutting board for replacement.

- The food facility does not have a sink in the bar or dishwashing area.

- The factory does not have written procedures for employees to follow when responding to incidents involving the discharge of vomit or feces onto the internal surface of the factory.

- There are gaps in the back door of the raw meat box area of ​​the food facility, which cannot prevent insects, rodents and other animals from entering. Repeat violations.

-The food facility does not have a suitable disinfectant test paper to determine the disinfectant concentration of the chlorine bleach disinfectant. Repeat violations.

- The food contact surface of the shrink wrap board is not smooth, easy to clean and/or resistant to pitting, cracking or scratching. Repeat violations. The person in charge noticed that a new unit is available and needs to be set up and used to replace this unit.

- Internal surface of equipment-Cracked freezer lid and/or repaired with materials that are not approved for use in food equipment. Repeat violations. The person in charge noticed that the new refrigeration unit has been ordered and is waiting for delivery to replace the unit.

- There is no soap and paper towels in the sink in the back preparation area. Repeat violations. Correct and discuss with the person in charge.

——The temperature measuring device to ensure the proper temperature of the equipment is not available or easy to use in all refrigeration equipment.

-After cleaning and rinsing and before use, no chemical disinfectants have been observed on equipment and utensils. Correct and discuss with the person in charge.

- The refrigeration, time/temperature control and storage of safe food prepared in food facilities for more than 24 hours are located in the walk-in cooler without date marking. Correct and discuss with PIC.

There are no violations in the following places

301 W MARKET ST WILLIAMSTON, PA 17 Date: 98

387 ARCH ST WICONISCO, PA 17Date: 97

Nedig Memorial United Methodist Church

PSU HARRISBURG-OLMSTEAD Stacks and BISCOTTI'S

PSU Harrisburg-SEC Outposts and Regulations

Tony's Pizzeria and Restaurant

185 S Second St. Highspire, PA 17034

50 N MARKET ST PO BOX 69 ELIZABETHVILLE, PA 17023

205 S Market ST Millersburg, PA 17061

6110 Derry ST STE B Harrisburg, PA 17111

13 S River Road Halifax, PA 17032

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