Inspected July 13, 2020
- VFW Post #23, Lebanon City
- Railroad Diner, Richland
- Minor’s Pub, Cornwall
- Foltz’s, Lebanon City
- A&M Pizza, Lebanon City
Inspected July 14, 2020
- Turkey Hill #188, Lebanon City
- Sabor Criollo, Lebanon City
Inspected July 15, 2020
- Bella Lebanon Pizza, Lebanon City
- Dinunzio’s Authentic Italian Hoagie Inc, Lebanon City
Inspected July 17, 2020
- Odee’s Corner, Myerstown
Inspected July 20, 2020
- Royal Oaks Country Club, North Cornwall Township
- Lebanon Country Club, North Cornwall Township
- Island Thyme Grill, South Lebanon Township
- Haj Paj Catering, Annville Township
Inspected July 21, 2020
- Vistas Express, Jackson Township
Inspected July 22, 2020
- Twin Grove Resort Cottages, Union Township
- Francisco’s Pizza, Lebanon City
Inspected July 23, 2020
- Break Time at Brass Rail, South Londonderry Township
- American Legion Post #915, Bethel Township
Inspected July 24, 2020
- Thousand Trails Hershey, South Annville Township
- Rite Aid #11020, Lebanon City
- Light’s Victorian Farmhouse, Bethel Township
Out of compliance
Inspected July 21, 2020
Ideal Food Basket, 640 N 7th Street, Lebanon City
- Food Employee observed changing tasks (specifically taking trash out, then cleaning meat cutting equipment, then waiting on a customer) that may have contaminated hands without a proper handwash in-between. Note: mployee was wearing multiple layers of disposable gloves; he did not remove a layer between removing the trash and cleaning, but did remove a layer of gloves prior to waiting on the customer and handling a fresh meat order.
- Chicken was held at 108 Fahrenheit and pork was held at 120 Fahrenheit in one hot food display case, rather than 135 Fahrenheit or above as required. Other hot foods were above 135 Fahrenheit. Items were corrected.
- No evidence that meat cutting equipment is being cleaned and sanitized every four hours.
- Thermometers for ensuring proper temperatures of food are not available or readily accessible.
- Food Employee is not using available sanitizer test strips or test kit to determine sanitizer concentration in the meat cutting area because the employee does not know about the test strips.
- The interior of an ice machine, a food contact surface, was observed to have black residue and was not clean to sight and touch.
- Observed an employee’s or contractor’s 2-liter soft drink bottle being stored in the ice machine.
- The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
- Food facility does not maintain and implement written procedures and plans as required in the PA Food Code and as this facility stated they would do in a written reply to a Food Safety Warning letter. The warning letter was issued on 5/30/2019; the written reply was dated 6/05/2019. -In the written reply the managers stated that they would routinely check the order from top to bottom of meat displays. One type of meat was in the wrong order on 7/21/2020. -In the written reply the managers stated that ³they set in place a schedule for routinely checking the temperature of hot food every two hours. On 7/21/2020, chicken was held at 108°F and pork was held at 120 Fahrenheit. There is no evidence that the facility is checking hot food temperatures and on 7/21/2020, the facility does not have a thermometer for checking the internal temperature of food readily available in the hot food department. -In the written reply the managers stated that they have set up schedules in every department so that temperatures are routinely checked. There is no evidence that the facility is routinely checking temperatures in any department within the facility. On 7/21/20 milk was held at 55.7 Fahrenheit and raw chicken was held at 45.1 Fahrenheit.
- Ground meats were stored above whole cuts of meat. Manager corrected.
- Scoop being stored in the ice machine with handle buried beneath the ice.
- Observed food equipment stored in area, where it is subject to splash from handwashing at the hot food prep area handwashing sink.
- Raw chicken was held at 45.1 Fahrenheit, in the raw meat display case, rather than 41 Fahrenheit or below as required. Items are being stacked in a manner so that they may be out of the display unit’s “cold zone.”
- Milk was held at 55.7 Fahrenheit, in the milk display cooler, rather than 41 Fahrenheit or below as required. Several gallons of milk were stacked on the front ledge of the display cooler rather than inside of the cooler within the cold zone. Discarded.
Manager’s comments: The manager did not wish to comment.