17 violations for Cafe East Asian Cuisine and Sushi Bar in Lancaster, “Motor oil and white lithium grease stored with food equipment”

17 violations for Cafe East Asian Cuisine and Sushi Bar in Lancaster, “Motor oil and white lithium grease stored with food equipment”

Lancaster, PA

Café East Asian Cuisine and Sushi Bar

594 CENTERVILLE RD
LANCASTER, PA 17601
717-892-3858

The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 4/29/2020. As a result of that inspection, and due to the severity of the specific violations Café East Asian Cuisine and Sushi Bar was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 17 violations were found.

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

  • Observed clean towels for wiping food contact surfaces and fortune cookies, being stored in the employee restroom.
  • Brown rice was held at 59°F, in the food preparation area, rather than 135°F or above as required.*
  • Cooked chicken was held at 79°F, in the food preparation area, rather than 135°F or above as required.
  • Hand wash sink in the kitchen is being used as a food preparation sink as evidenced by observed lids in the sink.
  • The hand-wash sink in the kitchen was blocked by 3 buckets of sauce and not accessible at all times for employee use.
  • Observed motor oil and white  lithium  grease stored with food equipment.
  • Raw chicken above cooked chicken in the double-door cooling unit.
  • Observed raw beef stored above pineapples on  shelves in the kitchen. Raw chicken observed stored above onions in the walk-in cooler. Raw shrimp observed stored above onions in the walk-in cooler. Raw chicken observed stored above raw pork in the walk-in cooler.
  • Observed in-use cleavers stored between table edges, an area not easily cleanable & sanitized.
  • Food utensils in rice preparation area observed stored in a container of water which is not maintained at 135°F.
  • Observed carrots stored directly on the floor in the walk-in cooler, rather than 6 inches off of the floor as required.
  • The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
  • Observed wet wiping cloths in the kitchen and the sushi preparation area, not being stored in sanitizer solution.
  • Food facility is reusing jugs, which are intended to be a single-service or single-use article. The jugs are cut in half and used as scoops.
  • Observed clean food equipment on a shelf, stored wet in a manner that does not allow for draining and/or air drying (wet nesting).* see note below
  • Ceiling tiles missing in the food preparation area, and need to be replaced.
  • An open employee’s beverage container (screw-cap variety) was observed in on the shelf above the food preparation area and on a table in the food preparation area.
  • Food employees observed in the food preparation area, not wearing proper hair restraints, such as nets or hats.
  • Observed chicken cooling in colanders on top of egg cartons, subjecting cooked food to possible contamination.
  • Sliced, frozen, raw chicken, observed thawing at room temperature on the table, which is not an approved thawing method.
  • Observed three colanders, stored as clean on a shelf above the 3 compartment, greasy and not clean to sight and touch.
  • Several metal and plastic food containers, stored as clean on a shelf, with old food residue.

*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.

*Wet nesting refers to the practice of placing two recently-washed items together in a nested fashion, preventing proper airflow. In a moist, dark, low-air environment, unseen bacteria grows unchecked, and suddenly that mixing bowl is a biological incident waiting to happen. Even at high temperatures, the food or ingredients you place on that wet-nested kitchen equipment can act as an accidental insulator, or even as fuel for further bacterial growth.