During the inspection from October 24 to November, the following Dauphine County restaurants were found to have violated Pennsylvania's health and safety regulations. 13.

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.

450 Homestead Rd Po Box 898 Hershey

-Observed food boxes stored directly under the refrigeration unit in the walk-in cooler. These food boxes are dripping and condensing, which may contaminate the food.

- Observe whether the blade of the desktop can opener and the food contact surface are rusty. Observe whether the serrated spatula in the clean cutlery drawer is rusty on the blade.

- Observe the biofilm-like residue on the upper part of the inner wall and the inner seam at the back of the ice maker.

-Observe the wet wipes in the entire kitchen area instead of storing them in a disinfectant. Discuss with PIC.

- Frozen lasagna foods were observed to be thawed at room temperature on the food preparation counter at the front desk. This is not an approved thawing method. Correct and discuss with PIC. --The mop is not hung up to dry. Repeat violations. - There is no soap in the wash basin in the reception area.

- This non-compliance inspection proved that the person in charge did not have sufficient knowledge of the food safety of the food facility. Repeat violations. - The soda machine and soda gun nozzles on the bar area and the food contact surface were observed to have food residues, and the sight and touch were not clean.

- There are no disposable towels, continuous towels or air-drying devices in the sinks in the front and rear tableware washing areas.

- Food facility inspections showed evidence of rodent activity under soda syrup racks in the reserve area, but the facility does have a pest control plan.

- The refrigeration, time/temperature control and storage of safe food prepared in food facilities for more than 24 hours are located in walk-in coolers and Bain Marie coolers without date marking. Repeat violations.

- The back-up area and the wall next to the dough machine have a large hole and are not sealed to provide a smooth, non-absorbent, easy-to-clean surface

- The following areas of the food facility are very dirty and dusty and need to be cleaned:-The exterior and interior of the dishwasher-The floor of the entire back-up area-The floor under the storage shelf in the walk-in cooler-The dishwashing area is used for Shelves for storing clean/dirty dishes

- Observe the following equipment in the kitchen/preparation area. Dust, dirt, food residues, and debris have accumulated on non-food contact surfaces. -Grease hoods and filters above the fryer and cooking line-The exterior of all fryer and barbecue equipment on the cooking line-Prepare the exterior of the line holding equipment-Walk-in cooler fan guard-Grease trap transfer filter

-The food facility operator should be the person in charge or should appoint a person in charge, and should ensure that the person in charge is present during all operating hours of the food facility.

- The temperature of all kinds of refrigerated milk in the rear storage refrigerated area is 55°F instead of being kept at 41°F or below as required. correct.

--The old food scraps and beverage ice observed in the hand-washing sink indicate that there are other uses besides hand washing. Discuss with PIC.

- The floor of the food facility and the area under the equipment are very dirty and dusty and need to be cleaned.

- Utensils or equipment in contact with milk and beverage mixers have not been properly cleaned and disinfected before use. Discuss with PIC.

- There is no disinfectant test paper available in the food facility to determine the appropriate disinfectant concentration of the QAT ammonia-based disinfectant in the three-tank sink area.

- There is no water in the sink with a temperature of at least 100°F.

- Floor tiles in the entire facility area are cracked/rough/not smooth and easy to clean.

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

- Observed that the walk-in refrigerator storage rack equipment and the front bottled beverage refrigerator have accumulated dust, dirt, food residues, and debris on the non-food contact surface; they need to be cleaned.

- The pizza cutter located in the drawer of the clean cutlery was observed to contain food residues, and was not clean visually or to the touch. correct

- Observe the cooler drawer equipment in the cooking line area. Dust, dirt, food residues, and debris have accumulated on non-food contact surfaces. correct.

- Inside the ice maker, on the food contact surface, food residues are observed, and the vision and touch are not clean. correct.

--There are no or easy-to-obtain thermometers to ensure the proper temperature of food in various refrigerators throughout the bar and kitchen area.

--The floor and wall area under the dishwasher of the food facility is very dirty and dusty and needs to be cleaned.

-The oven drain pipe in the back-up area has a hose attachment that hangs under the flooding edge of the sink instead of a proper air gap.

- Observe the inside/outside of all kitchen equipment. Dust, dirt, food residues, and debris have accumulated on non-food contact surfaces; cleaning is required. - Floor tiles in the entire kitchen area have cracked/rough/matte surfaces that are easy to clean; need to be repaired.

-Food employees observe changing tasks that may contaminate hands without proper hand washing. Corrections and discussions with PIC and employees.

-Food employees observed wearing disposable gloves without first washing their hands. Corrections and discussions with PIC and employees.

- Observe the interior of all refrigeration equipment throughout the preparation/service area. Dust, dirt, food residues, and debris have accumulated on non-food contact surfaces.

- The following areas of the food facility are very dirty, dusty, and food residues are accumulated and need to be cleaned:-the entire preparation area and the floor of the service area-the entire floor of the walk-in cold storage area-the entire desktop preparation area

- Old equipment and foreign materials stored outside the rear of the building may be a potential hiding place for pests.

- Mold growth and crude oil were observed on the shelf unit of the walk-in cooler.

- Food facilities cannot provide documentation to monitor critical control points, especially the cooling of rice before acidification on May 11, 21. correct

-Disinfectants used to clean/disinfect equipment and utensils must not be used. PIC indicates that the facility will obtain these before operating the next event.

- Safe food prepared in food facilities is refrigerated, time/temperature controlled and kept in a freezer for more than 24 hours without date marking.

- There is no disinfectant test paper available in the food facility to determine the appropriate disinfectant concentration. Repeat violations.

- Observed milk containers of various sizes and flavors sold to consumers after the manufacturer’s shelf life. Corrected through voluntary disposal.

Comfort Suites-Harrisburg Airport-Hersinan

--QAC Amino test strips for 3-bay manual dishwashing have expired; new test strips are needed.

Fairfield Inn Harrisburg International Airport

- Cheese shredded food is a refrigerated and ready-to-eat time temperature control for safe food in the Bain Marie district of the kitchen. It is dated by the facility, but it has exceeded 7 days of use or shelf life and needs to be discarded. correct.

- Used for commercial processing and refrigeration of safe food, time/temperature control, located in the kitchen sink, and stored for more than 24 hours, without marking the opening date. correct.

--The floor drain, in the bar area, is covered by foam insulation, not durable, smooth, non-porous, and non-absorbent.

J & J Pizzeria and Grill

- Use time instead of temperature in food facilities to control ready-to-eat potentially hazardous food without the need for written procedures or documents to verify food handling. correct.

- Food staff observe in the kitchen area without wearing appropriate hair restraint devices, such as nets, hats or beard covers. correct.

-The overall condition of the food preparation and storage areas is messy, with food residues and crumbs scattered on the floor, especially under refrigerators and freezers.

- Several 6-pound jars were observed to have large dents in the storage rack. Dent cans may have damaged seams, allowing bacteria to enter the cans. Cans with dents cannot be used to feed vulnerable groups.

--Facilities need to post food permits and food safety certificates for public observation.

--The food facility lost its certification supervisor staff more than 3 months ago and did not replace the certified staff as required.

- Observe the dead mice caught in the mousetrap under the 2-door freezer in the storage room. Evidence of rodent feces was also found on the wall of the storage room opposite the dead mouse.

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

- Observed food residues, crumbs and crude oil on the refrigerator bottom shelf, causing unsanitary conditions and possible food cross-contamination.

- The exhaust filter in the hood has obvious grease residue. The filter must be cleaned regularly to ensure adequate filtration and prevent cross-contamination of food due to dripping grease.

--The cutting blade of the desktop can opener is soiled with old food residue, which may cross-contaminate unopened cans. This item should be added to the main cleaning plan to ensure that it is suitable for use.

- Ketchup is kept at 125°F in the food preparation area, not at 135°F or higher as required. The manager adjusted the temperature regulator to increase the temperature to 136°F.

- The observed soda tank is stored directly on the floor of the dining area, rather than 6 inches from the floor as required.

-The exterior door located at the rear of the building has a clear air gap on the bottom door sill. There is no evidence that there are rats in the building, but the back door does not prevent rats from entering the facility. When the outer door is fully sealed, the manager will send a photo of the outer door via email.

- A small amount of mold growth was found on the baffle of the ice machine. This item should be added to the main cleaning plan to ensure that the ice machine is cleaned regularly.

- The paper towel dispenser is empty at the sink in the * area. - * There is no soap in the wash basin in the area.

Hong Kong Chef @ Giant Foods

- Various cut vegetables and meats are kept at an unknown temperature for a long time in the bain-marie area of ​​the cooking line (when the equipment is not working and repaired) instead of being kept at 41°F or below as required. Corrected through voluntary disposal.

- Cut vegetables in an area of ​​the refrigerator that can be reached by the cooking line, store them open, without covering. correct.

- The following areas of the food facility are very dirty and dusty and need to be cleaned:-The fan guard of the walk-in cooler-The wall and the caulking behind the 3-slot tableware sink

- An open employee beverage container was observed in the drive-through area (a food preparation area).

- Utensils or equipment that come into contact with hot food have not been properly cleaned and disinfected before use.

- Observation of food dispensing appliances in non-potentially hazardous foods that are stored in food containers but cannot be closed.

- The ice cream scoop well used for the dipping appliance does not have enough water speed to flush the particles to the drain.

-Food utensils in the observed area are stored in water containers that are not kept at 135°F.

-Exposed food preparations have been observed in chicken farms under dirty ventilation ducts and may be contaminated.

- The CIP system used for cleaning is not designed for disassembly and the entry point that is sufficiently clean has not been checked.

- On the work surface, food contact surface, food residues are observed, and the vision and touch are not clean.

- Need to update the food safety training certificate of existing employees, and must post-- This non-compliance inspection certificate, the person in charge does not have sufficient knowledge of the food safety of the food facility.

- The person in charge did not prove that they have sufficient knowledge of the PA Codex Alimentarius, which can be proved by incorrect answers to food safety questions.

- Baking equipment is not cleaned every 24 hours-- Food facilities do not maintain and implement written procedures and plans in accordance with PA Food Code

- A loose rubber door gasket was observed on the cooling device. Freezing vents and ice/condensate on the plastic curtain of the freezer compartment

- The tissue dispenser at the sink in this area is empty.

- Food in the open storage area without covering.

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

- Ceiling tiles and vents are covered with dust and dirty

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

- The rear outer door has a clear air gap on the bottom door sill, which may allow pests to enter the building.

- The bottled water was observed to be stored directly on the floor of the front retail area instead of 6 inches from the floor as required.

- There are food residues, crumbs and/or crude oil on the bottom shelves of several refrigeration units.

Mr. Deli and Mrs.

——The floor of the walk-in cooler is cracked at the joints, creating possible hiding places for microorganisms and crude oil. All floors must have a cleanable surface to facilitate regular cleaning.

- A small biofilm (mold) growing on the baffle of the ice maker was observed. This area should be added to the main cleaning plan of the facility. The spoon is stored acceptably.

- The paper towel dispensers in the wash basins in the Starbucks reception and backstage preparation areas are empty. correct.

- Food employees observed in the front desk area of ​​Starbucks did not wear appropriate hair restraint devices, such as nets, hats or beard covers. correct.

- Observation of four (4) gallons of skimmed milk containers sold beyond the manufacturer’s date of sale. Corrected through voluntary disposal.

- The nozzle of the soda machine, the food contact surface, food residues are observed, and the vision and touch are not clean. correct.

- All kinds of refrigerated food in the walk-in cold storage area upstairs and downstairs are stored open without covering. correct.

- Refrigeration, time/temperature control. Safe food prepared in food facilities and kept for more than 24 hours. There is no date stamp in the walk-in cooler and hand-held refrigerator located upstairs. correct.

- Can opener observes accumulation of food residues and debris; needs cleaning and disinfection.

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

--A rag in a very dirty state is observed in the cooking line area. Correct and discuss with PIC.

- In the kitchen area, the following equipment was observed to accumulate dust, dirt, food residues, and debris on non-food contact surfaces:-The exterior and interior of all refrigeration equipment-The exterior of all cooking line equipment, including fryer and grill- The exterior of the dishwasher and the storage area of ​​the food preparation table

- Observe various packaged foods stored directly on the floor in the customer aisle area and rear storage area, instead of 6 inches from the floor as required.

- The person in charge did not prove that they have sufficient knowledge of the PA Codex Alimentarius, which can be proved by incorrect answers to food safety questions.

- Raw beef, chicken, and shrimp stored in the open air without covering.

-Ordinary grinders or food processors, used to grind raw beef or pork after raw poultry without adequate cleaning and disinfection. The employee said it might have been cleaned 2 weeks ago

- It was discovered that raw tuna had not been found, and the staff could not explain when the product was taken out of the refrigerator or how long it had been taken out. Some tuna products were marinated again without a date.

- The bus bathtub, food contact surface, was observed to have food residues, visual and tactile are not clean. - The factory cannot produce a written HACCP plan for sushi.

-Food employees observe changing tasks that may contaminate their hands without properly washing their hands. Between raw chicken and cooked food. No employee observed hand washing during the entire inspection

- An open employee beverage container was observed in the cooking line area (food preparation area).

- After cleaning and rinsing and before use, no chemical disinfectants are used on equipment and utensils.

-The cutting board is not cleaned between raw food and ready-to-eat food. Observe between raw chicken and cabbage

- Observation of food employees in the kitchen area with soiled coats that may contaminate food and/or food equipment

- Observation of wipes being used for a variety of tasks, wiping food spills, handling raw animal food, etc. In addition, it has not been stored in a disinfectant solution.

- Raw beef and chicken foods were observed to be thawed in the stagnant water in the dishwashing sink. This is not an approved method of thawing.

--Cooked pork food, a safe food that is refrigerated and ready to eat time/temperature control. In the walk-in area, it does not meet the date marking and is marked as discarded or the use period does not exceed 7 days and needs to be discarded.

--Observe various cooking equipment/pans in the food preparation area, there is a buildup of scaled grease and dirt. In addition, since 3-4 inches of grease was observed dripping on the pan, the hood was dripping oil.

My way pizza and barbecue

- The paper towel dispensers in the sinks in the kitchen area and preparation kitchen area are empty. correct

- Observe the wet wipes in the main producing areas, which are not stored in the disinfectant.

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

-Raw beef is a storage container for food ingredients. In the walk-in area, there is no common name or date of the food, including thawed and previously frozen raw products.

- There is no facility name or address on the ice bag for customers to sell. Discuss with PIC.

- Use time instead of temperature in food facilities to control ready-to-eat potentially hazardous food without the need for written procedures or documents to verify food handling. correct

- There is no soap in the sink in the dishwashing/food preparation area. correct

- The walk-in refrigerated beer production line in the food facility is dirty and dirty and needs to be cleaned.

--Observe the growth of organisms on the baffle inside the ice maker. The spoon can be stored. The manager corrects the deviation by removing the film.

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

- Multiple open employee beverage containers were observed throughout the food preparation area. Correct and discuss with PIC.

--Various kitchen utensils and food contact surfaces on the "clean tableware rack" were observed to have food residues, and they were not clean visually and touchingly. correct.

- The following areas of the food facility are very dirty, dusty and need to be cleaned:-Drain pipes throughout the rear storage area-Freezing racks next to the oven

- Observe the deck oven fan and the cover on the rotating oven equipment in the kitchen area. Dust, dirt, food residues, and debris have accumulated on non-food contact surfaces.

- Observe clean food equipment and/or utensils in the rear kitchen area, and store them wet in a manner that does not allow drainage and/or air drying (wet nesting).

--Bread and bagel slicers have old food scraps.

- On the ice machine, food contact surface, black mold residues are observed, and the vision and touch are not clean.

--The fan protection area of ​​the walk-in cooler in the food facility is dirty and dusty and needs to be cleaned.

- The raw material (rice) stored in the raw material storage container in the kitchen area is not marked with the common name of the food. The owner/manager correctly labels the container with the common name.

--The ceiling lights in the kitchen area are shielded with shatter-proof shields. However, most hoods have dead insects trapped on the hood, causing possible cross-contamination problems. The facility has 30 days to clean the sunshade overhead. All food preparation areas must be covered to prevent cross-contamination of food preparation equipment.

--During the inspection, it was found that the outer dustbin lid was opened. The lid of the trash can must be closed to prevent attracting pests, controlling odors and visual nuisances. The staff closes the lid during the inspection to correct this deviation.

- Old food scraps and crumbs have accumulated on the bottom shelves of several refrigerators. Non-food contact surfaces must also be kept clean to prevent cross-contamination of publicly sold foods.

- Pink mucus has accumulated in the caulking behind the 3 tableware sink area of ​​the food facility and needs to be cleaned. correct.

--The food staff did not use the available disinfectant test paper to determine the disinfectant concentration of the amino disinfectant tablets.

--The original food certification employee certificate that the food company has not posted publicly.

2673 Sandbeach Road Po Box 3210 Grantville

-Food facility inspections showed evidence of rodent activity in the pantry area (less than 10 feces), which appeared to be isolated from this area because no evidence was observed anywhere else in the main kitchen.

- Use time instead of temperature in food facilities to control ready-to-eat potentially hazardous food without the need for written procedures or documents to verify food handling. Correct and discuss with PIC.

Joan of Arc Dune Campus

-Observe that food contact containers are stored directly on the floor of the kitchen area, rather than 6 inches from the floor as required. correct

- The wall in the Baskin Robbins counter area is cracked/rough/not a smooth, easy-to-clean surface; repairs are required.

--The drain pipe in the front desk area of ​​the food facility is dirty and dusty, and needs to be cleaned.

--Food employees observe in the kitchen area, wearing bracelets on their arms. Correction-Food employees were observed not wearing proper hair restraints such as nets, hats or beard covers throughout the facility. correct

- Observe that the staff emptied, and then put the cleaning cloth bucket into the tableware sink previously located on the kitchen floor.

- Soda water nozzles, smoothies, and food contact surfaces were observed to have food residues and slime molds, which were not clean in sight and touch.

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

-The observed grills are stored next to the sink, and there is no splash plate, which may spill the food on the shelves.

- It was observed that the cooked chicken wings were cooled directly at room temperature in the water tank where the food was prepared. correct

- Observed accumulation of old food scraps on the surface behind and directly above the mixing bowl of the stand mixer.

- A biofilm-like residue was observed in the container used to collect the condensate in the walk-in cooler.

- Use time instead of temperature in food facilities to control ready-to-eat potentially hazardous food without the need for written procedures or documents to verify food handling. correct

- Observe whether the following food contact surfaces are dirty, visually and tactilely dirty:-Old food residue on the blade of the desktop can opener. -Biofilm-like residues in multiple areas of the ice maker. -Biofilm-like residue in the ice tank of the soda machine. -Pizza crusts stored on top of the pizza oven between uses. -Towels placed at the bottom of food storage containers to absorb liquids.

7833 Linglestown Rd., PO Box 6655, Harrisburg

- Observe the outside of the fryer/barbecue equipment in the cooking line area. Dust, dirt, food residues, and debris have accumulated on non-food contact surfaces.

-Loose/broken rubber door mats/door handles observed on various refrigeration and cooling devices; maintenance is required. PIC noted that replacement parts had been ordered previously.

--Stale food residue, crude oil or blood was observed on the bottom shelf of the following refrigeration devices: raw chicken open display cabinet, raw meat open display cabinet, milk display rack and egg display rack.

- The dry storage area at the rear of the facility has loose debris and building materials laid on the floor, mainly against walls and corner areas. Unused materials and debris should be removed to prevent pest hiding areas and improve sanitary conditions.

Ted Bar and Grill

--* * The food in the area is stored open and without covering.

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

- *The hand-washing sink in the area is blocked by *, and employees cannot use it at any time.

--* The food is kept at *°F in the * area, instead of being kept at 41°F or below as required.

--The cutting board that needs to be replaced

--The food facility lost its certification supervisor staff more than 3 months ago and did not replace the certified staff as required.

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

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

- It is observed that *food is stored in a humid and/or unclean* facility area

--Observe the food *stored in* area, where it will spill from*

--No documents issued--Update fire extinguishers

- Observed in the * area* equipment accumulating dust, dirt, food residues, and debris on non-food contact surfaces.

- Observe food residues on stoves, food preparation equipment, and countertops. These foods may be potentially contaminated. Factories need to clean their food preparation areas more frequently to prevent food residues and crude oil from accumulating.

- Several cracked terracotta tiles were observed in the food preparation area, which would squeeze out water when pressurized. This defect is a source of cross-contamination, because the floor may contain microorganisms. The manager informs that the cracked/missing floor tiles must be replaced within 3 months. There is a large piece of turf on a terracotta tile in the cleaning area, which may be a potential hiding place for microorganisms because it is difficult to clean.

- The ceiling vent cover has obvious dust collection, which may cross-contaminate clean services and cooking utensils because it is located directly above the clean area.

- Observe that the rear entrance door is stretched open to ventilate the rear of the store area. There is an air curtain hanging in place to protect the opening. However, air curtains cannot provide a complete barrier and may allow pests to enter the building. Several house flies were observed in the food preparation area and the backstage area. In addition, fly bars hanging from the ceiling of the rear room were also observed. The manager was told that the restaurant does not allow fly bars because it may cross-contaminate food/tableware with insect fragments and/or chemicals. In addition, when the outer door is closed, there is a large air gap in both corners, which may allow pests to enter the facility.

-The overall mess in the food preparation area and clean-up area. The floor is oily and slippery. Facilities need to increase their cleaning frequency.

- There is a lot of dirty water on the bottom shelf of the two-door refrigerator on the non-food contact surface. Obviously, the cleaning frequency of this area is not high, and it is impossible to prevent the accumulation of dirty water in the potato cakes stored above it. The manager corrected the violation by clearing it up immediately.

Howth's Family Steak and Seafood

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1233 N Third (3Rd) Street, Harrisburg

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