York County food inspections: Red Lion restaurant has 19 findings
The state Department of Agriculture conducts annual inspections of food-serving businesses to ensure public safety and safe food-handling practices.
Schools are inspected twice per year, according to the Bureau of Food Safety and Laboratories.
Whether an establishment is considered compliant or noncompliant is the discretion of the inspector. There are, however, several violations for which inspectors should automatically consider establishments non-compliant.
Called "critical violations," they include food temperature issues, employee hygiene and issues with chemicals and how they're handled.
Depending on the severity of the situation, inspectors and their supervisors could file citations or close an establishment.
Below is a list of establishments that were inspected through Jan. 3:
OUT OF COMPLIANCE
Musso’s Italian Restaurant, 406 E. Broadway, Red Lion
Inspected Jan. 3
o Commercially processed refrigerated, ready to eat, time/temperature control for safety food, located in the walk-in cooler, and held more than 24 hours, is not being marked with the date it was opened.
o Observed sides and bottom of fryers and pizza oven (cooking equipment) having a large accumulation of encrusted and solidified grease build-up and in need of cleaning at this time.
o Observed wall ledge above three compartment sink is made of cement and is cracked/roughened/and is not a smooth, easily cleanable surface.
o Observed broken and or unfinished portions of ceiling in various locations of the kitchen. Sept. 8, 2018, repeat Violation
o Delivery door located in the rear area of the food facility has a gap at the bottom area emitting light and does not protect against the entry of insects, rodents, and other animals.
o Observed flooring underneath cooks line Bain Marie unit and fryers are extremely dirty with soil, trash, dust and old food debris and in need of cleaning at this time.
o Observed floor drain and PVC piping underneath three compartment sink having a large buildup of black soot and static dust and in need of cleaning at this time.
o Observed wall underneath rear prep table and caulking over-top of three compartment sink area has a large build-up of liquid splash and blackish missing caulking at the time of inspection.
o Observed Avantco refrigerator unit food was held between 50-58 °F, in the rear area of food facility, rather than 41° F or below as required.
o Observed pizza prep area refrigerator unit bottom shelving not cleaned at a frequency to preclude large accumulation of dirt and soil.
o Observed sliding door grooves/jams of freezer unit located on cooks line, non-food contact surfaces not cleaned at a frequency to preclude large accumulation of dirt and soil at the time of inspection.
o Observed fan grates located in walk-in cooler having a large accumulation of static dust buildup and in need of cleaning.
o Observed suppression lines above grill and fryers having solidified grease and static dust accumulation and in need of cleaning.
o Observed rear ceiling vents over-top of three compartment sink is heavily soiled with static dust accumulation and in need of cleaning at this time.
o The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
o Observed Avantco refrigerator unit not maintaining 41 degrees or below at the time of inspection. Unit needs to be repaired at this time.
o Observed torn/loose rubber door gaskets on pizza prep table refrigerator unit.
o Observed clean utensils being stored inside of dirty storage container and in need of cleaning.
o Slicer and can opener, a food contact surface, was observed to have old food residue and was not clean to sight and touch.
Inspected Jan. 3
Loganville-Springfield Elementary School, Loganville Borough