The Pennsylvania Department of Agriculture, 866-366-3723, uses a risk-based inspection reporting process for restaurants and other food handlers.
READ: What do restaurant inspectors look for and can they close a restaurant?
Pure Joy Creamery @ Phoenixville FM, 400 Franklin Ave. Suite 236, Phoenixville, February 8. Pass. No violations.
Bier & Loathing, 113 W. Market St. West Chester, Follow-up, February 7. Pass. No violations.
Chester County Technical College/High School, 280 Pennock’s Bridge Rd. West Grove, February 7. Pass. Culinary Kitchen: Steam table pans, a food contact surface, was observed to have food residue and was not clean to sight and touch. The steam table pans were cleaned and sanitized during the inspection. Culinary Kitchen: The following items were in need of cleaning: cooking exhaust filters, scheduled for cleaning on 2/11/25; food prep tables- not in use; door track to 2 door Powers refrigerator; pan cart.
Dollar General #16239, 2636 Baltimore Pike, Nottingham, Follow-up, February 7. Fail. Observed broken air pressure release valve cover/pipe in vicinity of septic system absorption area. A 30 day extension has been granted due to frozen soil condition prohibiting the replacement of the air pressure release valve cover/pipe. Make necessary repairs.
Downingtown Bowling Palace, 977 E. Lancaster Ave. Downingtown, February 7. Pass. Sanitizer test strips found expired. Supply a new QT 10 test kit within 7 days.
El Limon, 402 W. First Ave. Parkesburg, February 7. Pass. Rice stored in refrigeration was observed at 48 degrees F rather than 41 degrees F. Cooling procedures were reviewed, and rice was discarded during the inspection. Prepackaged desserts did not have ingredient labels clearly indicating any allergen ingredients. Correct within 5 days. Thermometers for ensuring proper temperatures of food are not available or readily accessible. Correct within 48 hours. Facility was observed reusing containers that were originally used for commercially prepackaged food. These types of containers are considered single use and cannot be reused for food storage after original contents are used. Correct procedures immediately.
Frank’s Pizza, 2447 Yellow Springs Rd. Malvern, February 7. Pass. Food in the reach in freezer on line stored open with no covering. Provide lid over containers, corrected on site. Sauces and condiment bottles in bain marie is not labeled with the common name of the food. Label bottles. Observed lettuce not washed prior to cutting and use as an ingredient. Corrected on site, ensure food prep sink is maintained accessible and do not store equipment inside. Additional shelving will be required if sink cannot be maintained clutter free. Observed in-use knives and/or cleavers stored between table edges or between tables, an area not easily cleanable & sanitized. Corrected on site, placed on wall magnetic rack. Observed wet wiping cloths on cook line not being stored in sanitizer solution. Provide additional sani bucket on floor on cook line. Observed bag of onions stored directly on the floor rather than 6 inches off of the floor as required. Hood operating without middle air filter. Air filter on floor, maintain all air filters in hood when operating. The following equipment not observed in good repair: Two door reach in at left side storage building, broke. Repair or remove unit. Non-food contact surfaces not cleaned at a frequency to preclude accumulation of dust and debris: Window sills, right side, storage out building. Patch left side wall at rear step to backdoor vestibule. Broken equipment, reach in freezer single door, small reach in, outside the food facility needs removed. Contact scrape guy and have removed. Purge out the kitchen to provide additional space. Purge out lower level basement. The food facility does not employ a certified employee as required. An employee has attended an approved training class, but has not applied for Chester County Health Department Certification. CCHD certified food manager will be valid through April 2029, submit CCHD CFM application to the Department within 15 days.
Greystone Oyster Bar, 7-11 N. Church St. West Chester, Follow-up, February 7. Fail. Food Employee observed changing tasks that may have contaminated hands without a proper handwash in-between. Hands were run under water after sampling in the prep sink rather than the hand washing sink right next to it. Food Employee observed eating or tasting food in the kitchen area. Employee then went on cooking without proper hand washing. Food was voluntarily discarded. Retrain staff. Observed plates intended for service stored directly under handwash sink in bar area. Find an alternate location for clean dishes. Tartar sauce was held at 60 degrees F, in the service area, rather than 41 degrees F or below as required. Consider a better cold holding method than a ice bath for all condiments for service or train all staff to properly set this up and use a prob thermometer to take temperature resulting in all TCS products holding under 41 degrees F. The handwash sink in the service kitchen area was blocked by an in-use knife and not accessible at all times for employee use. Hand wash sinks are for hand washing only.
Hanbanero Taco Express, 835 W. Lancaster Ave. Downingtown, February 7. Fail. Cooked chorizo was held at 83 degrees F, in the top of the food prep table rather than 41 degrees F or below as required. It has been reheated to speed up service on busy days. This is prohibited. Foods must either be 41 degrees F or 135 degrees F or more-comply everyday. This was explained, and the meat discarded on site since it was nearing 4 hours since placed in unit. All baked goods which are prepackaged from Panaderia Lara are not labeled properly with: The name of product; Ingredient statement; Net weight; Distributed by statement. Correct within 7 days. The thermometer on site for ensuring proper temperatures of food was not working. Supply a new one within 3 days.
Nottingham Inn Restaurant LLC, 190 Baltimore Pike, Nottingham, Follow-up, February 7. Pass. Cooked chip steak, was not cooled from 135 degrees F to 70 degrees F in 2 hours and/or from 135 degrees F to 41 degrees F within 6 hours, after preparation. Chip steak was cooked the previous day; observed internal temperature of cooked chip steak at 43-47 degrees F; chip steak was discarded. Ensure proper time/temperature cooling procedures as noted above. Cooked foods shall be cooled in shallow containers less than 4 inches deep and loosely covered to promote cooling within the required time/temperature parameters. Breakfast House: The 2 door Continental refrigerator has been serviced since the previous inspection; observed ambient temperature at 36 degrees F. The internal temperature of cooked chip steak stored in this refrigerator was observed at 43-47 degrees F; chip steal was discarded. The chip steak was cooked the previous day and placed in a container >4 inches deep which is not a proper cooling method. The following internal food temperatures were observed in this refrigerator: chicken salad 37-38 degrees F; cole slaw 40 degrees F; sauerkraut 39 degrees F. Monitor temperature daily to ensure food is stored at safe temperatures.
Panaderia Y Taqueria Morelos, 835 W. Cypress S.t Kennett Square, Follow-up, February 7. Pass. An additional food manager for the restaurant is needed – there is a CFM for the truck. The next class in Spanish in Kennett Square is April 14th.
Pickering Coffeehouse, 1130 Valley Forge Rd. Suite 4, Phoenixville, February 7. Pass. Food employees observed in kitchen prep area, not wearing proper hair restraints, such as nets, hats, or beard covers. Ice scoop handle touching public service ice in the ice bin behind front service counter. Keep handle up and away from food. Equipment, brooms, and a broken chairs stored outside back of facility. Organize, remove all unused equipment and move all cleaning equipment inside facility or another covered area. Mop stored in mop sink. Hang or invert to dry. Hand wash sink next to ice machine blocked by mop bucket. Ensure access to sinks during all hours of operation.
Pottstown Sunoco, 1453 S. Hanover St. Pottstown, February 7. Fail. Food facility does not have an Employee Health Policy for employees. Information was provided to the employee on location. A supervisory employee must advise all employee of the Employee Health Policy and illness reporting procedures. The ice cream chest freezer has a heavy buildup of ice and needs to be defrosted. Throughout the store, in the back room, and in the walk in refrigerator, crates of prepacked foods were stored directly on the floor, rather than 6 inches off the floor as required. Store all food containers 6 inches off the floor. A box of single-use plastic lids was stored in the back electrical room, which could expose it to contamination from moisture or grime. Box was moved to an approved area. Outside dumpster had drain plug removed. Have the dumpster company replace the drain plug. Soap was not available at the handwash sink in the customer bathroom. Keep sinks stocked with paper towels at all times. Paper towels were not available at the handwash sink in the employee bathroom. Keep sinks stocked with soap and paper towels at all times. Clean the following areas: The entire floor, especially in the back room and underneath shelving and equipment; The 3-compartment sink area; The inside of the walk in cooler; The unused kitchen area, especially inside unused refrigeration equipment; The outside of the building, especially the large amounts of debris along the wall by the back door. There is a hole in the wall next to the 3-compartment sink. Repair this hole. There is a leak dripping onto the floor in the electrical room. Repair this leak. Employee personal items were stored throughout the entire back room, sink area, walk in, and bathroom, although a separate employee room for personal items is provided. All employee personal items must be stored in separate areas away from customer foods and food storage areas. Refrigerated employee foods must be stored on a designated employee shelf where it cannot spill onto customer foods. Old unused equipment is stored throughout the facility, which can collect grime and attract pests. If there are no plans to use this equipment within the next year, the equipment must be removed. This includes: The ice machine; The milkshake machine; The milkshake freezer; All coffee equipment; Equipment in the unused kitchen; Any other unused equipment. Provide plans for this equipment within a week, and equipment must be removed or fully cleaned within a month. The existing mop sink is not being used to fill and empty mop buckets. Only fill and empty mop buckets at the mop sink. Mops are not being hung or turned upside down to dry. Hang or turn mops upside down to fully dry.
Raku Hibachi & Sushi Inc., 348 Commons Rd. Parkesburg, Follow-up, February 7. Pass. Lid for grease trap wasn’t replaced, however, facility is in the process of getting quotes for replacement. A quote was provided during the follow-up. Correct within 14 days.
Seven Stars Inn, 263 Hoffecker Rd. Phoenixville, Emergency Response, February 7. Pass. Food facility staff on location was not initially aware of the “Boil Water” advisory for this location. CCHD Emergency Action Plan and recommendations for a Boil Water advisory were provided on location. Managerial staff is in the process of getting water system repaired and tested. Verified that the facility is using approved methods for ensuring food safety during the Boil Water advisory.
Sly Tom’s Rainbow Cafe, 1099 W. Lincoln Highway, Coatesville, February 7. Pass. No violations.
VFW Post #845, 4601 W. Lincoln Highway, Downingtown, February 7. Pass. Crock pots observed in the kitchen are not commercial grade equipment and must be removed. Electric roaster ovens may be used. Correct within 48 hours.
Wawa #8161, Route 30 & Whitford Rd. Exton, Follow-up, February 7. Fail. Time/Temperature Control for Safety Food was held between 45-47 degrees F, in the central express case, rather than 41 degrees F or below as required. Foods stored on the lower shelves and at the end of the shelf were measured out of temperature. Foods above 41 degrees F were discarded. Adjust unit to maintain foods at 41 degrees F or below.
7-Eleven Store #2405-34670b, 103 N. Pottstown Pike, Exton, Follow-up, February 6. Pass. Top stack of yogurt on top shelf in the grab and go refrigeration unit stored under light was measured at 46 degrees F. Yogurt was discarded during the inspection. All other foods were measured at 41 degrees F or below.
A Taste of Olive, 26 S. High St. West Chester, February 6. Pass. No violations.
Los Mariachis, 201 Gay St. Phoenixville, February 6. Pass. Label all secondary condiment containers with a common food label. Time/Temperature Controlled for Safety (TCS) ready-to-eat food prepared in the food facility and held for more than 24 hours, located in a few reach in coolers, is not being date marked.
Oriental Pearl Restaurant, 1550 Paoli Pike, West Chester, Follow-up, February 6. Pass. No violations.
Sunrise Produce/Oxford BBQ, 193 Limestone Rd. Oxford, February 6. Fail. A food employee was observed preparing cole slaw; a ready to eat food – with bare hands. Food employee was instructed to wash hands and put on new gloves. Proper glove use was reviewed. Ensure no bare hand contact with ready-to-eat foods. Food utensils at hold hold display case observed stored in a container of water which is not maintained at 135 degrees F. In-use utensils must be stored in water at least 135F. Previously cooked pork ribs were not reheated to 165 degrees F for 15 seconds as required. Person in charge indicated pork ribs were reheated to 130 degrees F prior to placing into the hot hold display case. Cooked pork ribs were reheated from refrigeration less than 2 hours prior to inspection- reheated to 165 degrees F during inspection and placed back into hot holding at >135F. Ensure proper reheating of TCS ready-to-eat foods prepared in the food facility. The following internal temperature of TCS ready-to-eat foods stored in both hot hold display cases were observed as follows: pork ribs 123-127 degrees F; cooked whole potatoes 124-133 degrees F; cut new potatoes 119-134 degrees F; chicken wings 106-121 degrees F; sweet potatoes 122-132 degrees F; sweet corn 129-132 degrees F; baked beans 124-125 degrees F.
Waterway Church, 550 Waterway Rd. Oxford, February 6. Pass. The food facility is lacking a Chester County Certified Food Manager Certificate. An employee has completed a food manager course; ServSafe certificate expires 9/16/29. Complete and remit provided CFM Application.
Acme Markets #192, 39 Leopard Rd. Paoli, February 5. Pass. Sponges observed in the meat ware washing sink used to clean food contact surfaces. Ron discarded on site, inform staff that sponges are not permitted to be used to clean food contact surfaces. The following equipment not observed in good repair: Excessive ice build up observed under compressor, right side, walk in freezer b-12. Have unit serviced it efforts to eliminate ice build up. Non-food contact surfaces not cleaned at a frequency to preclude accumulation of dust, debris, crumb, or splash: Ceiling vent and adjacent ceiling tile/light shield in bakery assembly/prep area; Ice build up on floor, far back right corner, of unit B-12, ice cream freezer. Remove ice build up. The handwash sink located in the meat room area does not have water at a temperature of at least 85 degrees F. Corrected on site, have faucet warm water handle re-configured. The light intensity in the walk-in cooler is not at least 10 foot candles, replace far back right light bulb in dairy walk in cooler, motion light. Two, 4 foot light bulbs observed stored by bakery display case. Remove light bulbs from this area in to storage area or in trash.
Aramark @ Phoenixville Middle School, 1000 Purple Pride Parkway, Phoenixville, February 5. Pass. several packages of cut vegetables were held at 47.5 degrees F, in the grab n go cooler, rather than 41 degrees F or below as required. One grab n go cooler tempt at 47 degrees F. Facility voluntarily discarded all effected foods. Facility has a work order in for repair. Food/packaging like debris on floor under storage shelves in walk in freezer. Clean. Exit double door located in the maintenance area behind the kitchen has a gap and does not protect against the entry of insects, rodents, and other animals. Repair to a tight seal. Mouse like droppings observed in back prep area of kitchen near electrical panel. Facility has professional pest control service. Provide a copy of latest report. All mouse traps/boxes clear at time of inspection.
Daddy O’s Restaurant, 1765 New London Rd. Kemblesville, February 5. Fail. Observed knife stored between edge of pizza prep bain marie and adjacent food prep table. The knife was removed and cleaned and sanitized during the inspection. Do not store in-use utensils between table edges as this area is not easily cleanable. In addition, in-use knives observed stored in a container of water which is not maintained at 135 degrees F. The container was emptied and refilled with hot water >135 degrees F. Ensure in-use knives are stored in water at least 135 degrees F. Avantco bain marie: Observed internal temperature of pico de gallo stored in the top portion of this unit at 51-54 degrees F. Person in charge indicated that the pico de gallo was made 1/2 hour prior to inspection. The pico de gallo was placed into the walk-in cooler to initiate proper cooling- walk-in cooler temperature = 39 degrees F. Ensure cold holding at 41 degrees F or less at all times. Observed ambient temperature of this unit at 40 degrees F. Food facility does not have available quat sanitizer test strips or test kit to determine appropriate sanitizer concentration. Obtain appropriate quat test strips. Sample pouch of 15 test strips provided for sanitizer in use. Obtain appropriate test kit within 10 days. The wash/rinse solution temperature in the mechanical warewashing equipment sanitizing with chemicals was less than 120 degrees F where the manufacturer’s data sticker requires a minimum wash/rinse temperature of 120 degrees F. Make necessary repairs to ensure minimum wash/rinse temperatures are achieved. In the interim dishes/utensils may be washed & rinsed at the 3 bay sink and sanitized at the mechanical dishwasher. Food facility is reusing single-use food storage containers. Discard single-use food storage containers and obtain food grade storage containers. Food grade storage containers must be NSF or equivalent. Ice scoop stored in scoop hangar inside ice machine, a food contact surface, was observed with mold-like growth and was not clean to sight and touch. The ice scoop was discarded during the inspection. Another ice scoop stored in a plastic container is used for scooping of ice. Maintain all food contact surfaces clean to sight and touch.
Decker’s Slice (Fox’s Pizza Den), 345 Scarlett Rd. Suite 15, Kennett Square, February 5. Pass. Clean the shelving above the prep station.
First Watch Restaurant #231, 303 N. Pottstown Pike, Exton, Follow-up, February 5. Pass. No violations.
Giovanni’s III Restaurant & Pizza, 1492 E. Schuylkill Rd. Pottstown, Complaint, February 5. Pass. No violations.
Hissho Sushi @ Giant #6516, 830 E. Baltimore Pike, Kennett Square, February 5. Pass. Replace the broken rice bin. Food employee personal belongings observed stored on top of packages of single service items. These were relocated on-site. Keep stored in areas away from food and food-contact supplies.
Just Mom’s LLC, 1050 N. Manor Rd. Honey Brook, Complaint, February 5. Fail. Food Facility was offering for sale baked goods prepared in an unapproved private home. All foods offered for sale must come from a licensed kitchen. Corrected on site: The baked goods prepared in a private home were removed from sale. Food facility is preparing and packaging juice without providing a consumer advisory on the juice bottles. For today, the refrigerator holding the juice will have the consumer advisory posted on the outside. The next batch of juice must have the consumer advisory placed on each bottle. Consumer advisory must say “WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems.” Send a picture of the labeled juice bottles with the consumer advisory within a week. In the meantime, keep the consumer advisory posted on the juice refrigerator.
Nomadic Pies HQ, 132 W. State St. Kennett Square, February 5. Pass. Quat concentration at the 3 bay sink was over 400ppm. Ensure levels do not exceed 400ppm – use test strips to check concentration.
Osteria Ama West Chester, 34 Street Rd. West Chester, February 5. Fail. The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection. Review food code, correct violations and retrain staff. In refrigerators, foods found stored in open metal cans which is prohibited. Once can is opened, use all food or transfer to another food grade container. In refrigerators, foods were found stored uncovered. Cover all foods wth wrap, lids. In mainline bain marie, ambient air and TCS food were found at 50 degrees F, rather than 41 degrees F or below as required. Discard all TCS foods within unit. Repair to maintain 41 degrees F. Monitor temperature closely with thermometer. Foods are not being date labeled. In several refrigerators, Time/Temperature Controlled for Safety (TCS) food held in facility for more than 24 hours must be date labeled and used within 7 days. In bakery station, granite slab on top of steel prep table is chipped/cracked. Remove this slab as food contact surfaced must be smooth and in good repair. Hood is missing filters. Ensure all filters are in place and properly fitted in hoods. Provide and use chlorine sanitizer test strips at the dishwasher and 3-bay sink. Chlorine chemical sanitizer residual detected in the final sanitizer rinse cycle of the low temperature sanitizing dishwasher was 0 ppm, and not 50-100 ppm as required. Repair unit. Food facility is reusing white plastic cheese containers which are intended to be a single-service or single-use article. Once original product is used, discard/recycle container. Clean and sanitize the interior of the large ice machine. Ice observed in hand wash sink of kitchen’s beverage station, indicating uses other than handwashing. Remove ice, clean sink and use for hand washing only. Faucet handle to hand sink in bar is broken thus sink is inoperable. Replace faucet. This sink must be functional and used for hand washing. Leaks were observed at the following sinks: under 3-bay in kitchen; under hand wash sink along mainline; under 3-bay in bar (pooling water). Make repairs to eliminate all leaks. Water is turned off at the following sinks: 3-bay in bar; dump sink inset in wood counter bread station in kitchen; left-hand of faucet of hand wash sink in kitchen beverage station. Restore hot & cold running water at all sinks. Kitchen exterior door is being propped open, risking vector entry. Keep door closed. Clean floors and floor drains throughout all food service areas. In kitchen, clean all soiled ceiling vents. Per chef/person in charge, a faulty pipe has caused some water damaged to areas of the kitchen. Some drywall has been removed and floor tiles are broken as a result. Complete the following: patch/replace drywall & base coving in affected wall areas (by dishwasher, kitchen server station); apply a fresh coat of paint to all new drywall; replace all missing/damaged floor tiles in kitchen. Working spray bottles used for storing chemicals/cleaners, were not marked with the common name of the chemical. Label bottles.
Tonito’s Pizza, 303 W. Boot Rd. West Chester, February 5. Fail. Observed an opened metal can being stored in the front prep top. Metal canned foods, once they are initially opened, must have the remaining contents that were not used placed into food grade storage containers. The original packaging must be discarded/recycled, as it is subject to oxidation/rusting once opened. Can was discarded during the inspection. Pepper observed in the middle prep top slimy to the touch. Pepper was discarded during the inspection. Foods in the front prep top area stored open with no covering. Foods were covered during the inspection. Food ingredient storage containers (dry goods and squeeze bottles) were not labeled with the common name of the food. Label all food ingredient storage containers today. Commercially processed ready to eat food, located in the prep tops, and held more than 24 hours, are not being marked with the date it was opened. Implement date marking system immediately. Time/Temperature Controlled for Safety (TCS) ready-to-eat food prepared in the food facility and held for more than 24 hours, located in the prep tops, are not being date marked. Implement date marking system immediately. Foods without dates were discarded during the inspection. Time in lieu of temperature being used in the food facility to control ready to eat Time/Temperature Controlled for Safety (TCS) foods (pizza) without written procedures or documentation to verify disposition of food. Implement documentation system for display pizza immediately. Facility is washing and reusing single use food containers. Also observed a non-food grade plastic bag used to store chicken wings. Obtain food grade containers. Single use containers must be discarded once used/original product is emptied. Walk-in cooler is not holding temperature. No foods were stored inside the unit. Repair. Dough mixer and slicer, food contact surfaces, were observed to have residue and was not clean to sight and touch. Clean and sanitize today. Non-food contact surfaces not cleaned at a frequency to preclude accumulation of dirt and soil. Clean the following: Floors under equipment in kitchen; Shelves and racks in kitchen; Floors and walls around prep sink and 3 compartment sink; Microwave interior; Meat slicer and stand mixer exteriors. Employee placed cleaning supplies and soap inside the handwash sink in the food preparation area indicating uses other than handwashing. This is only handwashing sink in the food prep area and is to be used for handwashing only. Items were removed during the inspection. An insect control device for flies located on shelf with dry goods – an area with potential to contaminate food. Device was discarded during the inspection. Soap was not available at the handwash sink in the food prep area. Soap was supplied during the inspection. Paper towels were not available at the handwash sink in the food prep area. Paper towels were supplied during the inspection. This is only handwashing sink in the food prep area and must be supplied with soap and paper towels at all times. This is a repeat violation. Train staff. Unused equipment and personal items stored in the back hallway by restroom, hall leading to outside back door, and outside the back door of the facility. Unused equipment should be removed from food facility. A Restricted use pesticide for flies is being applied in the food facility by a non-certified applicator. Pesticide was discarded during the inspection. All pest control must be performed by a professional. No pest activity was observed during the inspection. Food facility is using disinfectant (bleach) at an extremely high concentration of greater than 800ppm on food preparation surfaces. Bleach is not approved in the Code of Federal Regulations for food contact sanitizing at this level. Prep table was washed and sanitized during the inspection. Train staff. The food facility does not employ a certified employee as required. An employee has attended an approved training class, but has not applied for Chester County Health Department Certification. Apply within 1 week.
Turks Head Cart – Lamont, 111 N. Church St. West Chester, Follow-up, February 5. Pass. No violations.
Anthony’s Pizza & Italian Restaurant, 127 W. King St. Malvern, February 4. Pass. A Gallon of milk 1/3 full with use by date 2/3 located in cappuccino reach in. Discarded on site. Liquid dairy must be sold by and used (in the establishment) by the manufacturers’ date coding. Plumbing system not maintained in good repair; Soda gun holder drains (2) at bar, observed disconnected. Provide additional pex pipe to secure connection.
Aramark @ Chester County Prison, 501 S Wawaset Rd West Chester, Follow-up, February 4. Pass. No violations.
As We Grow Learning Center/Food, 2977 W. Lincoln Highway, Parkesburg, February 4. Pass. This facility does not have a commercial cooking exhaust hood with fire suppression system. Facility must limit type of cooking as to not produce grease vapor. Remove deep fryer, frying pans and electric skillet. Correct immediately. This facility does not have a Certified Food Manager. A full-time employee must enroll in an approved course and become registered with Chester County Health Department within 90 days.
Capriotti’s, 827 W. Baltimore Pike, Suite 2, West Grove, Follow-up, February 4. Pass. The posted Chester County Certified Food Manager Certificate expired on 11/30/24. An existing employee has reportedly completed a food manager course. Complete and remit provided Certified Food Manager Application along with a copy of your food manager certificate and a fee of $40.
Cornucopia @ De Lage Landen, 1111 Old Eagle School Rd. Wayne, February 4. Pass. The following equipment not observed in good repair: Ice machine is no longer working, remove, replace, or repair; Excessive ice formation observed behind the walk in freezer fan condenser. Have unit serviced and eliminate ice build up at this area. Non-food contact surfaces not cleaned at a frequency to preclude accumulation of crumb and debris: Floor located on left side of fryer; Missing floor cove base at floor/wall juncture located under back of house hand washing sink. Install floor cove base to this area. The CCHD certified food manager is valid through January 2025, posted along server line. Submit CCHD CFM renewal application to the Department within 30 days.
Coventry Parlor LLC, 653 Laurelwood Rd. Pottstown, Follow-up, February 4. Pass. A container of raw eggs was sitting on the countertop inside a container of ice that was mostly melted. Eggs were measured at 45 degrees F. In order to keep cold foods cold, ice must not be melted and must be surrounding the food on all sides. Corrected on site: Eggs were discarded. Facility was advised to replace ice once it starts melting. Time as a Public Health Control (TPHC) may also be used to maintain food safety. TPHC procedures must be reviewed and approved beforehand. Several prepackaged desserts were not fully labeled with the name of the food, name and address of the business, full ingredient list (including sub-ingredients), and any major allergens. Labels were available but had not yet been placed on foods. Food labels were being updated during the inspection. The Electro-freeze soft serve machine is not being fully cleaned and sanitized often enough. All parts of the soft serve machine that touch ice cream or ice cream mix must be fully dissembled, washed, rinsed, sanitized, and air dried at least once every 24 hours. Facility fully cleaned and sanitized the machine last night. Facility owner agreed to reduce the number of days per week that the soft serve machine is being used, with the machine being fully cleaned and sanitized after every day of use. The ice cream chest freezer in the outside shed has some grime building up inside and needs to be cleaned.
Cup of Joy Smoothie Cafe, 3411 Lincoln E. Highway, Thorndale, Opening, February 4. Pass. No violations.
Dollar Tree #1664, 260 N. Pottstown Pike, Exton, February 4. Fail. Observed foods stored directly on the floor in the walk-in cooler and freezer and back stock area, rather than 6 inches off of the floor as required. Move all foods to be 6 inches off of the floor as required. Women’s toilet room is not provided with a covered waste receptacle for sanitary napkins or paper towels in employee restroom. Trash can was provided during the inspection. Observed stained ceiling tiles in aisle 12, 8, 7, and above frozen food coolers and need replaced. Ensure there are no leaks and replace ceiling tiles. Both restrooms must be cleaned and sanitized.
Dollar Tree #4125, 400 W. Lincoln Highway, Suite 400, Exton, February 4. Fail. Observed ice bags stored directly on the floor in walk-in freezer, rather than 6 inches off of the floor as required. Move ice bags. Front windows of the food facility have a gap and do not protect against the entry of insects, rodents, and other animals. Additionally, water comes through during rain. Repair/close/seal gap. Stained ceiling tiles observed in the back hallway to break room and restrooms, inside break room, and inside customer restroom. Repair leaks and replace ceiling tiles.
Dunkin Donuts, 750 Miles Rd. West Chester, February 4. Fail. Observed wet wiping cloths in coffee area, not being stored in sanitizer solution. Bucket tested to be 0PPM. Fill sanitizer in sink and then fill buckets for rags. Use test strips to test through service. Cheeses, sausage, and cream cheese was held above 46 degrees F, in the preparation bain marie area, rather than 41 degrees F or below as required. All items were voluntarily discarded unit was turned of at closing and AM staff didn’t notice until about hour prior to inspection. Unit is currently working. Use thermometer and check food and equipment prior to use and throughout the day. Thermometers for ensuring proper temperatures of food are not available or readily accessible. Acquire more probe thermometers and utilize them at a daily frequency. The interior of the ice machine must be cleaned and sanitized. Mold like growth found on the interior of the main machine. Correct immediately and maintain this unit in a clean and sanitized condition every day. The following areas must be cleaned: donut racks shelving and floor areas; floors and areas behind movable refrigeration; inside of handwash sinks; underneath movable tabletop equipment; drains of equipment; drains in bathrooms. Soap was not available at the handwash sink in the Men’s bathroom area. Frequently check hand sinks to make sure they are working and supplied. Paper towel dispenser empty at the handwash sink in the donut area. Part of morning set up should be making sure hand wash sinks are properly set up. Towels were filled on site. Replace lights that are burnt out in back hallway. Old unused equipment stored in food prep area, should be removed from food facility: Ice Machine; back hallway clutter.
Fairville Friends School, 216 Pond View, Chadds Ford, February 4. Pass. No violations.
Himalayan Grocery Store, 29 Marchwood Rd. Exton, February 4. Fail. Multiple food items in the kitchen refrigerator were not labeled with the common name of the food. Label the food items accordingly. Food items in the walk in freezer were being stored on the floor instead of on shelving. Ensure all food items are stored 6in off of the ground. Foods that were being stored and cooled in the walk in and in the kitchen fridge were not covered. Provide a lid to the containers to prevent any contamination. Cardboard is being used on many shelves throughout the kitchen. Remove the cardboard immediately and replace with a smooth, easily cleanable, and durable material. Paper towels out at the employee bathroom sink. Paper towels were provided immediately. Multiple water-stained ceiling tiles observed in the facility. Ensure all leaks have been fixed and ceiling tiles are replaced.
Hissho Sushi @ Giant #6105, 350 Scarlett Rd. Kennett Square, Follow-up, February 4. Fail. Ground tuna in vacuum packaging found thawed on the counter. Packaging clearly states that food must be removed from packaging before thawing. Fish was discarded. Ensure employees are removing fish from vacuum packaging before thawing. Log books for sushi rice making were not completed. It was 11:45 a.m. and no information had been logged today. Staff must log temperatures and sushi rice making time and pH each morning when it’s made. Direct staff to complete log books in a timely manner each day.
IHOP Restaurant, 471 John Young Parkway, Exton, February 4. Fail. Foods in the cook line freezer stored open with no covering. Cover all foods. Mayo, cheese, sausage, and ham were held 48-50 degrees F, in the left side prep tops at the cook line, rather than 41 degrees F or below as required. Foods were stacked outside of the wells. Foods were removed during the inspection. Re-train staff. Ranch, sour cream, salsa, & tarter sauce were held at 52-58 degrees F, in the prep top in the server area, rather than 41 degrees F or below as required. Foods were stacked outside of the wells and lid was left open. Foods were discarded during the inspection. Re-train staff. Temperature measuring device for ensuring proper temperature of equipment is not available or readily accessible in the cook line prep tops. Obtain thermometers. Ice build-up observed around door of walk-in freezer. Remove ice build-up. The handwash sink located on the left in the female restroom does not have water at a temperature of at least 85 degrees F. Water pressure was also low. Repair. Stained ceiling tiles observed in the dining area and need replaced. Ensure there are no leaks and replace ceiling tiles.
Jennersville YMCA, 880 W. Baltimore Pike, West Grove, February 4. Pass. No violations.
Kings Tavern, 313 W. Kings Highway, Coatesville, February 4. Pass. Prepackaged raw hamburger was observed stored above cooked food in the walk-in refrigerator. Packaging was intact and no leaks observed. Hamburger was relocated during the inspection. Maintain correction. Bain Marie (expo right) was observed at 49 degrees F, rather than 41 degrees F. All food was discarded during the inspection. Temperature control was adjusted and temperature of this refrigerator dropped to 35 degrees F. Monitor temperatures daily. Clean top areas of Bain Maries. Correct within 24 hours. A water leak was observed in the basement dripping from the main floor. Repair within 7 days.
Marchwood 3 LLC, 3 Marchwood Rd. Exton, Follow-up, February 4. Pass. No violations.
Perkin’s, 954 Gap Newport Pike, Avondale, February 4. Pass. Countertop Steam Table (between omelet stations): Observed internal temperature of marinara at 79-81 degrees F & beef gravy at 119-121 degrees F. The above noted food items were removed from refrigeration less than 1 hour prior to the inspection. Marinara & beef gravy were removed from the steam table and reheated to more than 165 degrees F and placed back into the steam table for hot holding at 135 degrees F or more. Ensure proper hot holding at 135 degrees F or more at all times. Observed 5 dishwasher trays with peeling plastic. The dishwasher trays were discarded during inspection. Maintain all dishwasher trays in good repair & free of peeling plastic that may become a physical hazard. Quat test strips were discolored and expired on 9/30/2017. Obtain more test strips for use at the 3 bay sink. The left 3 bay sink compartment (sanitize compartment) drain stopper is not working properly. Make necessary repairs. Cleaning is needed in the following locations: under both microwaves on opposite sides of the omelet stations; floor behind the fountain soda machine & ice machine in the front server area. Clean and maintain in a clean and sanitary condition at all times.
Positively Pasta, 351 W. Schuylkill Rd. Pottstown, February 4. Pass. The Whirlpool standing freezer needs to be defrosted. Observed wet wiping cloths by the cook line, not being stored in sanitizer solution. Corrected on site: Wiping cloth was removed, and fresh wiping cloths will be stored in a bucket of sanitizer in between uses. Observed cooked vegetables and pasta dishes cooling on speed racks at room temperature, which is not an approved cooling method. Foods must be cooled rapidly in refrigeration after they have reached 135 degrees F or below. Foods on the speed rack were measured at between 133-135 degrees F. Corrected on site: Speed racks were moved to the walk in. The caulk is missing or degraded around several sinks, including the 3-compartment sink. Replace the caulk. The plastic sheeting behind the 3-compartment sink is cracked and broken in one area, which could allow grime and moisture to accumulate. Repair or replace the broken plastic to be smooth, non-absorbent, and easily cleanable. Fly strips were hung above areas containing food and food equipment, which could potentially contaminate food. Corrected on site: Fly strips were removed during the inspection. Employee personal items were stored in the same areas as foods and food-contact equipment. Items for personal use must be stored so that they cannot potentially contaminate foods or food-contact surfaces. Corrected on site. Items were moved during the inspection.
Synergy, 112 S. Church St. West Chester, Follow-up, February 4. Pass. The food facility does not employ a certified employee as required. An employee has attended an approved training class, but has not applied for Chester County Health Department Certification. will apply withing 2-weeks.
Taco Mar, 122 E. Gay St. West Chester, February 4. Fail. The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection. An open employee’s beverage container was observed in prep area. Observed open coke can on prep table. A food employee was observed touching cooked tortillas – a ready to eat food – with bare hands. Product was voluntarily discarded. Wash hands prior to handling ready to eat foods or foods that will only briefly be reheated. In double door refrigerator in prep kitchen, Raw Chicken and Raw Beef were stored on the same shelf next to each other. In the double door “servers” refrigerator in the dining room eggs were stored above ready to eat foods. All product was moved. Post food storage posters at all units. Observed wet wiping cloths in food serving area, not being stored in sanitizer solution. All in use clothes must be stored in sanitizer bucket. Observed prepared food stored in prep area, where is it subject to splash from hand wash sink. Observed prepared food stored in front prep area, where is it subject to splash from hand wash sink. Dividers from the hand wash sink must be installed. Product was moved. Observed diced chicken and pork frozen food sitting at room temperature until no longer frozen to the touch, which is not proper slacking procedure. Product was voluntarily discarded. Frozen food must be cooked from frozen, slacked out in refrigerator, or run (submerged) under continuous flowing cold water not to exceed 70 degrees F. Beans on a speed rack, were not cooled from 135 degrees F to 70 degrees F in 2 hours after preparation. Beans were reheated to 165 degrees F prior to being chilled properly. All big batches of food that is cooked must be chilled down to 70 degrees F within 2 hours and then below 41 degrees F within the next 4 hours. Observed various foods cooling at room temperature on the speed rack in the prep kitchen in containers greater than 4 inches deep, which is not a proper cooling method. Utilize more pans with food stored no deeper that 2 inches to allow for rapid cooling. Some products Beans and rice were re heated to then properly chill. Others that had just finished cooking Tinga and carnitas were immediately put into refrigeration. Guacamole, Lemon juice and cooked tomatillos were held at 48 degrees F, in the double door dish area, rather than 41 degrees F or below as required. Product was all voluntarily discarded. Discontinue use of this refrigeration until it can be repaired. Time/Temperature Controlled for Safety (TCS) ready-to-eat food prepared in the food facility and held for more than 24 hours, located in the cake slice case, is not being date marked. Label all cakes with expiration dates. Bricks supporting Flat top equipment, in the service area, are not smooth, non-absorbent, corrosion resistant. Replace with NSF approved risers. Food facility has insufficient cooling equipment to cool foods quickly within the 6 hours required. Facility will be required to provide more refrigeration to provide rapid cooling for the volume of the food produced. Chlorine chemical sanitizer residual detected in the final sanitizer rinse cycle of the low temperature sanitizing dishwasher was 25 ppm, and not 50-100 ppm as required. Do not use until it is serviced. Splash guard barriers are required for the hand sinks in the prep area in the BOH as well as the FOH. The handwash sink in the dish pit area and taco bar area was blocked by trash cans and not accessible at all times for employee use. Hand sink must not be blocked at any time to give ease of access for handwashing. Correct immediately. Food facility has lost its certified supervisory employee, and two employees are in the process of acquiring their CFM within the next 20 days.
The Social Lounge, 117 E. Gay S.t West Chester, Follow-up, February 4. Pass. No violations.
Aramark @ Pennwood Elementary School, 1470 Johnny’s Way, West Chester, Follow-up, February 3. Pass. No violations.
Carlino’s Specialty Foods and Catering, 128 W. Market St. West Chester, Follow-up, February 3. Pass. No violations.
Cheyney Grille, K. Peters, West Chester, February 3. Fail. In the walk-in refrigerator, ambient air and food was observed at 50 degrees F, rather than 41 degrees F or below as required. Discard all Time-Temperature Control for Safety (TCS) foods. Have unit repaired to restore and maintain proper temperature. Remove the residential-style tabletop fryer from the facility. The high temperature dishwasher is not filling and cycling properly. Additionally, rinse aid is leaking from the dispensing container. Have unit serviced for proper functioning. Do not use until repaired. Clean the floors in the kitchen, underneath all equipment.
County Cup @ Pennocks Bridge, 280 Pennocks Bridge Rd. West Grove, February 3. Pass. No violations.
Lidl, 104 Bartlett Ave. Suite 100, Exton, February 3. Pass. Raw pork was stored above ready to eat foods in the “deals” section. Pork was relocated during the inspection. Non-food contact surfaces not cleaned at a frequency to preclude accumulation of dirt and soil. Clean floors under 3 compartment sink in bakery.
Poke Bros, 124 E. Market St. Unit B, West Chester, February 3. Fail. Raw salmon stored above containers with ready to eat foods. Label shelves and post a sign to show proper food storage. Products were moved and discarded as necessary. Sauce bottles in under counter cooler and large rice containers were not labeled with the common name of the food. Ensure that these are labeled these with the common name of the food. By the rice cookers, food utensils were observed stored in a container of water which was at 101 degrees F, rather than 135 degrees F. If utensils are being stored in water, the water must be at least 135 degrees F, to prevent germs from growing in the water. The utensils were removed to be cleaned, and the water was replaced. Use probe thermometer to check the temperature of the water before putting out and check through shift. Temperature Controlled for Safety (TCS) ready-to-eat food prepared in the food facility and held for more than 24 hours, located in the walk-in cooler as well as the two bain maries, is not being date marked. All food containers must be date marked. Cutting board, a food contact surface, was observed to have food residue and was not clean to sight and touch. It was also damaged with deep groves. Replace this cutting board as it is uncleanable. Working containers in service area, used for storing unknown liquid, were not marked with the common name of the contents. All spray bottles must have labels identifying contents. Bottle was voluntarily discarded.
Sadsburyville Fire Co., 17 First Ave. Sadsburyville, February 3. Pass. No violations.
Snowfox Sushi @ Acme #0703, 400 Simpson Dr. Chester Springs, February 3. Pass. Shelving that is for Snowfox Sushi in the walk in is not labeled as such. Make sure the shelving used for Snowfox Sushi is properly identified, labeled correctly, and used only for Snowfox Sushi. Correct within 1 week.
Subway – Auntie Anne @ Walmart, 270 Indian Run Rd. Exton, February 3. Pass. Mini hot dogs were held at 58 degrees F, in the pretzel prep area, rather than 41 degrees F or below as required. Hot dogs were discarded during the inspection.
Tsunami Asian Fusion, 10 W. Market St. West Chester, February 3. Fail. Several raw animal foods were stored above ready to eat foods in the prep top cooler in kitchen and the walk in cooler. Ensure that raw food items are stored by the temperature at which they are cooked with the ready to eat food items stored on top. Food dispensing utensil in flour, panko, and simple syrup food observed stored in the food and not with handle above the top of the food and the container. Get handled scoops and a place to store them or clean between every use. Foods are served raw or undercooked to the customer’s request; however, a written consumer advisory (on the menu, table tent, or placard) is not provided to the consumer. Menus need to be reprinted have the disclosure statement and the items that are served raw or undercooked must be marked with an “*”. Fish observed thawing in reduced oxygen or vacuum packaging. These packages must be opened to allow oxygen to enter prior to beginning the thawing process. During the inspection, the one packages of ROP was discarded on site. Retrain staff on proper thawing methods. Non-food contact surfaces were observed to be covered in aluminum, plastic wrap, and cardboard. Remove these coverings since they are not smooth, durable, and easily cleaned. Clean the surfaces underneath. Food facility is reusing containers, which are intended to be a single-use article. Replace these containers with food grade storage containers. Non-food contact surfaces not cleaned at a frequency to preclude accumulation of dirt and soil. Clean the following areas: all ceiling tiles in back area; shelving of racks in walk in coolers; fan guards in walk in cooler; debris in corners around employee refrigeration. Back wall in dry storage has hole along baseline. Repair/fill hole and add coving so the area can be properly mopped. A working container of detergent was stored above or on the same shelf with food, in the dry storage area. Create a storage area away from food for chemicals.
Willie’s Family Restaurant, 734 E. Lincoln Highway, Coatesville, February 3. Pass. Opened cans of chicken and corned beef hash were observed in refrigeration. Canned food must be placed in food grade containers after opening if not immediately used. This was corrected during the inspection. A few ready-to-eat/precooked foods were observed stored in the walk-in refrigerator without date marking. This was corrected during the inspection. Remember to date all precooked/read-to-eat food kept for more than 24 hours. Clean doorhandles and top area of Bain Marie located near cooking line. Correct within 24 hours. Clean doors and doorhandles on the Everest ref/freezer. Correct within 24 hours. Clean spice shelf. Correct within 48 hours. Floor tiles in kitchen area were observed damaged and/or loose. Repair floor within 21 days.
发表回复