13 violations at TD Alfredo’s in Phoenixville; Owner not wearing mask, Delivery person did not wash hands in between separate tasks, Prep surfaces in back ware wash area unclean

13 violations at TD Alfredo’s in Phoenixville; Owner not wearing mask, Delivery person did not wash hands in between separate tasks, Prep surfaces in back ware wash area unclean

Phoenixville, PA

TD Alfredo’s

468 NUTT RD
Phoenixville, PA 19460
610-933-3663

The Chester County Health Department conducted an unannounced retail food inspection on 8/17/2020. As a result of that inspection, and due to the severity of the specific violations TD Alfredo’s was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 13 violations were found.

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

  • Owner and operator not wearing mask properly at beginning of inspection. EHS stressed the importance of proper mask use when food handling and servicing the public.
  • Ice scoop handles in both ice machine and ice bin touching public service ice. Keep handles up and away from food.
  • Several utensils stored in back prep room between wall and food prep table where slicer is located. Remove.
  • Bulk dry good container lacking common food label. Provide.
  • Sandwich bain marie tempted at 51 degrees F. Repair/replace immediately.*
  • The following need further cleaning and sanitizing: * Coca-Cola reach in cooler door tracks. * Shelves throughout back prep room including shelf under prep table with slicer. * Wall behind 3-basin sink.
  • *Debris and ice build up on floor under shelves in walk in freezer. Clean. * Debris on floor and under equipment and sinks in back prep room. Clean and sanititze * Missing floor tiles in public men’s room exposing cement floor. replace. * Cove base removed from wall in walk in cooler at walk in freezer door base. Repair to a tight sea
  • Observed wet wiping cloths in prep area, not being stored in sanitizer solution.
  • Sanitizer basin of 3-bay sink filled with a used container. Clean and sanitize, utilize all sinks for designated purpose.
  • Food handler cooking at time of inspection, not wearing proper hair restraints, such as nets, hats, or beard covers.
  • Sandwich bain marie tempted at 51 degrees F. Facility removed all effected foods and placed in a cooler at proper temp. Repair/replace unit. DO not use until repaired and unit id holding temperature at 41 degrees or below.*
  • Delivery person did not wash hands in between separate tasks. Ensure proper hand washing.
  • Torn door gaskets on several door coolers. repair.replace to a tight seal.
  • *Prep surfaces in back ware wash area unclean. Clean and sanitize. * Debris on table top can opener blade. Clean and sanitize in between uses.

*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. These violations are considered, "Food Borne Illness Risk Factor" violations.