Ceiling tiles are damaged due to previous leak issue.A swollen gallon of iced tea and a bottle of chocolate milk were observed during the inspection.Ensure sauce is reheated on burner and brought to 165° F degrees before being placed in the hot hold unit. Observed steak sauce being reheated in a hot hold unit.Violations: None Grace United Church Of Christ Ice paddles stored directly on shelf in walk in freezer without an over wrap or on a separate sanitized surface.Violations: None Don Juan Mex Grill Mobile The floor wall junction in the retail area exhibited damaged.Inspection type: Follow-up by Allentown City Coving in the kitchen area was detached from the wall and hanging off.Floor must have a durable, smooth, non-absorbent cleanable surface. Floor in the kitchen is missing several tiles leaving exposed wood.Clean the front of the refrigerators and the handles. The front of the reach in refrigerator and handles of the refrigerator showed a buildup of dirt and food debris.Hands must be washed prior to donning single use gloves. Food Employee observed donning single use gloves without a prior hand wash.Replace the missing and stained tiles throughout the facility. The ceiling is missing tiles near the refrigerators and there are other stained tiles throughout the building.Assure at least one employee obtains certification through a nationally recognized food protection manager certification program. This facility does not have an employee who holds a valid food employee certificate.At time of inspection, at three-bay ware washing sink, sanitizing chemical was observed to be depleted.At time of inspection observed ice scoop laying inside ice machine, unprotected from consumable ice.Inspection type: Regular by Wilson Borough The handwash sink in the prep kitchen area was blocked by dishes and a cart and not accessible at all times for employee use.Food splatter on wall behind soup kettle.Visible thermometers lacking in Bain Marie refrigerated prep units and small reach in refrigerator in main kitchen.Inspection type: Regular by Bethlehem City Inspection type: Regular by Catasauqua Borough Sanitize all items washed in this unit in a sanitizing solution as you were instructed. The final rinse water temperature in the high temperature dish washer, was 149° F and not the required 180° F.The refrigerated food prep unit closest to the rear door, is not capable of maintaining food at the required cold holding temperature.Monitor food temperatures during cold holding. Food was held at 60-66° F, in a refrigerated food prep unit, rather than 41° F or below as required.Inspection type: Regular by City of Easton Bureau of Health Inspection type: Regular by Northampton Borough Food facility inspection indicates evidence of rodents throughout the facility.Food facility does not have available sanitizer test strips to determine appropriate sanitizer concentration.The shelves in the reach in refrigerators showed an accumulation of dirt and debris.Inspection type: Regular by Allentown City The cold bar in the front of the restaurant is not able to maintain food at 41° F or below.Ensure the food is switched out every four hours. The staff agreed to use time in lieu of temperature in order to continue the use of the cold bar during operating hours. The cold bar in the front of the restaurant containing the salad toppings was 51° F at the time of inspection.The heat source and spinner were turned back on to increase the temperature to 135° F or above. The gyro meat was on the spinner which had been turned off.Move these items so they are at least 6 inches off the floor as required. Boxes of single service items such as cutlery were stored on the floor below the flat top grill.Inspection type: Opening by Allentown City
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