17 violations; The Bean Curd in McMurray; Black slimy substance on interior ice machine, fouls 3rd annual inspection

17 violations; The Bean Curd in McMurray; Black slimy substance on interior ice machine, fouls 3rd annual inspection

McMurray, PA

The Bean Curd Chinese Restaurant


The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 6/29/2020. As a result of that inspection, and due to the severity of the specific violations The Bean Curd Chinese Restaurant was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 17 violations were found.

This most recent inspection marks the third straight regular annual inspection authorities say The Bean Curd Restaurant was found, “Out of Compliance.”

Most Recent Inspection Inspection Type In Compliance    
10/22/2019 Follow-up In    
08/01/2019 Follow-up In Violation(s) 1  
07/24/2019 Regular Out Violation(s) 7  
08/03/2018 Follow-up In    
08/02/2018 Regular Out Violation(s) 9  

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

  • Plywood covered in grease being used as a shelf next to the grill. Shelf should be a durable, nonabsorbent and easily cleanable material.
  • Accumulation of a black substance on the door gasket of the walk-in cooler
  • Observed old broken equipment, pallets and debris outside the food facility which needs removed.
  • Boxes of food stored directly on the floor in walk-in freezer and walk-in cooler area, rather than 6 inches off of the floor as required.
  • Observed an accumulation of a black slimy substance on the interior of the ice machine and deflector, a food contact surface, and was not clean to sight and touch. Ice was discarded and the machine may not be used until it is cleaned and sanitized.
  • Lights are not shielded or shatterproof over the prep table area in the kitchen
  • Paper towel dispenser at the hand sink in the kitchen was empty. Corrected on site. 
  • Facility is not verifying critical control points weekly as directed on the department approved sushi HACCP plan. (see note below)
  • Raw chicken was stored above raw beef, green beans, chicken sauce and noodles in the walk in cooler. Corrected on site.
  • Observed a significant accumulation of grease around and under the grill area and has not been cleaned at a frequency to preclude accumulation of dirt and soil.
  • The handwash sink in the kitchen was blocked by oil containers and not accessible at all times for employee use. Corrected on site.
  • Observed cracked/missing tiles in the floor by the dishwasher and is not a smooth, easily cleanable surface.
  • Observed an accumulation of dirt and grease on the vents of the grill exhaust and is in need of cleaning.
  • The hand sink in the kitchen is extremely dirty and in need of cleaning. Cleaned during inspection
  • The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
  • Food employees observed in kitchen area, not wearing proper hair restraints, such as nets or hats. Corrected on site.
  • Observed food employee in the kitchen wearing a sleeveless shirt. Employee donned a shirt with sleeves.
  • Observed wet wiping cloths in kitchen area, not being stored in sanitizer solution. Corrected on site.
  • No sign or poster posted at the handwash sink in the sushi area to remind food employees to wash their hands. Sign posted during inspection.

HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards based on the following seven principles:

Principle 1: Conduct a hazard analysis.

Principle 2: Determine the critical control points (CCPs).

Principle 3: Establish critical limits.

Principle 4: Establish monitoring procedures.

Principle 5: Establish corrective actions.

Principle 6: Establish verification procedures.

Principle 7: Establish record-keeping and documentation procedures.

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. For successful implementation of a HACCP plan, management must be strongly committed to the HACCP concept. A firm commitment to HACCP by top management provides company employees with a sense of the importance of producing safe food.

For more information visit the US Food and Drug Administration web page when you click or tap here.