-Salami observed in the deli area, slimy to the touch / spoiled / moldy and is adulterated. -The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection. Food thermometer not available or accessible. "Every time that (health inspectors) come out, they always mark a couple violations. . Corrected by voluntary disposal. More than 90% of inspections found restaurants to be in compliance with health standards as of the end of 2019, according to the state database. Hand wash sinks may only be used for hand washing. Hands must be washed at the designated hand wash sink. Any violations, no matter how minor, are noted on a report made publicly available on the Agriculture Department's website. Label all storage containers with the name of the food and the date on which it was prepared. It's all good now. Restaurant response: Everything identified by inspectors has been corrected, owner Eddie Lozano said, though he added that perhaps they should have been fixed faster. During the follow up inspection of the facilities, inspector found restaurant all cleaned up, equipment changed /updated and all violations were corrected as stated on the PA. Dept of Agriculture website. If you're dining and see something questionable -- say, insects or vermin, cleaning supplies on a serving surface like a salad bar, or animals in the serving area -- you can call the Pennsylvania Agriculture Department at 866-366-3723 or fill out an online complaint form on the department's consumer protection page. This sink shall only be used for hand washing and must be maintained in a clean and sanitary condition at all times. Anything more serious, like a problem with the dishwasher, was addressed quickly. That means they're working. Kelly McEwan | For lehighvalleylive.comKelly McEwan | For lehighvalleylive.com, Address: 7720 Main St. Unit 7, Upper Macungie Township. Only use hand washing sinks for handwashing. Also, at the time of the inspection, violations are recorded but are often corrected on the spot prior to the inspector leaving the facility. For more information on how the inspections are conducted, view a list of FAQs. Restaurant response: No response to a call or email by deadline.
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