Select Page

11 food safety violations at East Fallowfield Elementary School kitchen says Chester County Health Department of Coatesville School

11 food safety violations at East Fallowfield Elementary School kitchen says Chester County Health Department of Coatesville School

Coatesville, PA

East Fallowfield Elementary School kitchen

2254 Strasburg RD
Coatesville, PA 19320
610-383-3765

The Chester County Health Department conducted an unannounced retail food inspection on 3/10/2020. As a result of that inspection, and due to the severity of the specific violations the East Fallowfield Elementary School kitchen was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 11 violations were found.

The inspector made the following comments in support of the violations found during the inspection:

  • Food observed thawing in standing water in a pan on the counter of the three compartment sink, which is not an approved thawing method.
  • Soapy water observed in the middle compartment of the three compartment sink and sanitizer solution in the right compartment. The three compartment sink must be set up with hot soapy water in the left compartment, clear rinse water in the middle compartment and sanitizer solution in the right compartment. This was corrected on site. Maintain.
  • It was indicated that the ranch dressing is placed at the condiment station for lunch service on a cold plate then at the end of lunch returned to the refrigerator. Due to the extended length of time and inability to maintain the temperature <41 F, the ranch must be discarded after lunch each day or kept <41 F.* The ranch on display had been used the previous day for lunch and was discarded at the time of this inspection.
  • The wooden counter top across from the service line is not smooth, non-absorbent, corrosion resistant. Make all necessary repairs or replace to provide a smooth, easily cleanable surface.
  • At the three compartment sink, the hot water from the faucet was only 76 F. Staff indicated they are currently heating water in the kettle then placing it in the three compartment sink. The temperature of the hot water in the three compartment sink was 105 F. District maintenance staff was contacted immediately and performed necessary repairs while this Department was on site. Hot water restored to 114 F at the three compartment sink. The temperature of the wash solution in the three compartment sink must be maintained at at least 110 F.
  • Observed unauthorized persons in kitchen area. The Person in Charge failed to control access to food facility by unauthorized persons.
  • Clean the inside surfaces of the slide top refrigerator unit on the serving line.
  • No hot water could be drawn at the hand washing sink in the kitchen. A temporary hand washing station was set up while this Department was on site. Maintenance for the District was immediately contacted and made necessary repairs while this Department was on site. Hot water was then found to be 105 F.
  • The exterior door of the kitchen observed propped open. Maintain closed to prevent vector entry.
  • In the hot hold unit, potato cakes and breakfast sandwiches were observed at temperatures of 113-115 F. Staff indicated sandwiches were prepared approximately one hour prior. It was found that the hot hold unit was on “Proof” setting. This was changed to “Heat” and the temperature then increased. Reheat foods immediately and maintain >135 F in hot holding.
  • Mandarin oranges and a bowl observed in the hand washing sink. The hand washing sink is for hand washing only. No draining of canned foods, food preparation or storage of equipment may be done in this sink.

* The temperature danger zone is food temperatures between 41 and 135 degrees Fahrenheit and the most rapid bacteria growth occurs between 70 and 125 degrees Fahrenheit. The longer food sits in this temperature range, the greater the risk that bacteria will begin to grow on food.