Honesdale, PA

Arthur AVE Italian Deli

650 WILLOW AVE
HONESDALE, PA 18431
570-253-6095

The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 3/2/2020. As a result of that inspection, and due to the severity of the specific violations the Arthur AVE Italian Deli in Honesdale was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 20 violations were found.

Kori Williams, who says she works at Arthur Ave Italian Deli told The Pennsylvania Chronicle the live animal the inspector said was in the storage area is a feral cat. 

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

  • The Person in Charge did not demonstrate adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
  • Observed cooked eggplant stored in direct contact with box material in walk-in freezer.
  • Prepackaged frozen foods available for retail sale are not labeled properly to clearly indicate any “Big 8” allergen ingredients and / or the allergen warning statement.
  • Prepackaged frozen foods available for retail sale are not labeled properly with the net weight or item count.
  • The hand wash sink located in the kitchen food prep and front deli counter food prep areas does not have water at a temperature of at least 100°F. Water temperature was adjusted/corrected during this inspection.
  • Observed slow draining hand sink not allowing for proper draining and cleanliness of hand wash station.
  • Commercially processed refrigerated, ready to eat, time/temperature control for safety food, located in the walk-in cooler, and held more than 24 hours, is not being marked with the date it was opened.
  • Refrigerated ready to eat, time/temperature control for safety food prepared in the food facility and held for more than 24 hours, located in the walk-in cooler, is not being date marked.
  • The chlorine concentration in the sanitizing solution of the 3-bay ware wash sink was 0 ppm, rather than 50-100 ppm as required.
  • Food employee observed towel drying utensils and food equipment after cleaning.
  • Several cooked foods and bases were being held at a temperature range of 63-79 °F, in the cook line area, rather than 41°F or below as required. PIC stated foods were recently prepared and would be used within Time-in-lieu of temperature limits.
  • The water temperature of the wash compartment of the manual ware washing equipment was 80°F, rather than not less than 110°F, as required.
  • Observed a live animal on the premise of the food facility. Animal removed from storage area.
  • Food Employee observed changing tasks that may have contaminated hands without a proper hand wash in-between.
  • Food Employee observed donning single use gloves without a prior hand wash.
  • Food facility does not have available sanitizer test strips or test kit to determine appropriate sanitizer concentration
  • Potato Fry cutter blade and guard, a food contact surface, was observed to have old food residue and was not clean to sight and touch.
  • Ice machine cuber head and ice guard shield observed with black mold like substance. Machine was emptied, ice disposed of and machine cleaned and sanitized during this inspection.
  • Knives at deli prep station not being cleaned between use stored on clean knife rack.
  • Front counter deli meat slicer observed not cleaned at a frequency to preclude accumulation of food residue.
  • Food facility hot water heater is not producing enough hot water to supply hand sinks at the time of this inspection
  • Wall surface area behind front counter meat deli slicer is chipping paint and not a smooth cleanable surface in need of cleaning and resurfacing.
  • Ceiling tiles severely water damaged in the kitchen food prep area, and need replaced.
  • Observed build up of static dust and grease on walls/ceiling and fixtures above kitchen food prep areas.
  • Working containers in kitchen and front deli counter area, used for storing chemicals/ cleaners taken from bulk supplies, were not marked with the common name of the chemical.