23 violations, Zoto’s Diner flops every inspection since November 2016, “pink and black mold-like” in ice machine; 6 times repeat violation

23 violations, Zoto’s Diner flops every inspection since November 2016, “pink and black mold-like” in ice machine; 6 times repeat violation

Line Lexington, PA

Zoto’s Diner

1100 Bethlehem Pike
Line Lexington, PA 18932

The Montgomery County Department of Health and Human Services Office of Public Health (MCOPH) conducted an unannounced retail food inspection on November 26, 2019. As a result of that inspection, and due to the severity of the specific violations Zoto’s Diner in Line Lexington was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 23 violations were found.

Zoto’s Diner has failed each inspection conducted by Montgomery County since November 13, 2016.

  • November 13, 2016- 10 violations
  • July 12, 2017- 24 violations*
  • December 17, 2017- 13 violations
  • September 13, 2018- 14 violations
  • December 5, 2018- 17 violations
  • May 30, 2019- 13 violations

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

  • CFSM (Certified Food Safety Manager) certificate obstructed of public view by another facility licensing at time of inspection.
  • Employee beverage containers stored on prep surfaces, inside of refrigeration units with customer foods, and on storage shelving in back prep area.
  • Employee observed handling ready to eat toast with their bare hands. Facility instructed on proper glove use.
  • Large black cleaning brush stored in front counter area hand sink basin.
  • Skim milk with sell by date of 11/25/19 found in front counter area refrigerator. Facility voluntarily discarded 2 jugs of milk.
  • (6 times repeat violation)Interior of large ice machine observed with pink and black mold-like growth on upper interior of machine. Failure to correct and maintain multiple repeat violations may result in further legal action.
  • Hollandaise sauce and mashed potatoes on cook’s line recorded with internal temperatures of 119F-126F. Facility reheated mashed potatoes to 165F during inspection and facility was instructed on proper time temperature log use for Hollandaise sauce held outside of temperature control.*
  • (2 times repeat violation)Using prep dates only on prepared/opened TCS foods with day of the week stickers. Discard date markings, no more than 7 days after opening or preparing foods, are required on ready-to-eat foods or prepared foods, held at the establishment for more than 24 hours and stored under refrigeration. Date marking regulation was emailed at time of inspection. Failure to correct and maintain multiple repeat violations may result in further legal action.
  • Top portion of dessert refrigerator in the server area inside of kitchen recorded with ambient temperature of 47F. Foods in unit recorded with internal temperatures of 46F. Facility was instructed to move all TCS foods* to a properly working unit. Facility must immediately stop using the unit. Facility may not use the unit until serviced by licensed professional, AND unit is operating at 41F or below, AND written permission is granted by MCOPH. Fax service report to 215-784-5524 or to the email provided. Failure to comply or await permission before using unit may lead to legal action.
  • (2 times repeat violation)No ambient thermometer in 3 door drawer refrigerator under grill on cook’s line. Failure to correct and maintain multiple repeat violations may result in further legal action.
  • (2 times repeat violation)Employee purse and cell phone stored adjacent to facility food ingredients in rear prep area. Failure to correct and maintain multiple repeat violations may result in further legal action.
  • Running water for ice cream scoop well at front counter turned off at time of inspection. Facility turned running water back on.
  • Ladle on cook’s line stored in stagnant room temperature water.
  • Cutting board stored behind faucet of 2 bay prep sink.
  • Lids of two prep refrigerators in server area in kitchen observed repaired with duct tape materials.
  • Exterior of equipment on cook’s line observed with grease accumulation.
  • Heavy black and white mold-like growth observed on interior of bottom portion of refrigerator in the server area inside of kitchen. No food items were stored in this unit during inspection.
  • (5 times repeat violation)Shelving in walk-in refrigerators observed with food debris residue and black mold-like growth. Failure to correct and maintain multiple repeat violations may result in further legal action.
  • (3 times repeat violation)Bottom of salad prep refrigerator in server prep area of kitchen observed with food debris build-up. Failure to correct and maintain multiple repeat violations may result in further legal action.
  • No covered trash receptacle provided in unisex employee restroom.
  • Grease observed dripping down from ceiling in basement areas with grease dripping onto floor areas with facility placing kitty litter on top of grease spills and containers on floor to catch grease. Facility manger stated floor under fryers on cook’s line upstairs cracking allowing for grease to drip down to basement. Facility must repair floor so no more grease drips down through floor and facility must clean all grease. The Hatfield Township Fire Marshal was contacted during inspection in reference to this issue. A follow-up inspection will be conducted after January 1st 2020 to verify facility has addressed these issues.
  • Heavy grease, dust, and soot accumulation observed on facility grease hood system with dust and grease accumulation observed on ANSUL system pipes. The Hatfield Township Fire Marshal was contacted during inspection in reference to this issue.
  • Some ceiling tiles in kitchen areas observed with food splatters.

*Foods that need time and temperature control for safety—known as TCS foods—include milk and dairy products, eggs, meat (beef, pork, and lamb), poultry, fish, shellfish and crustaceans, baked potatoes, tofu or other soy protein, sprouts and sprout seeds, sliced melons, cut tomatoes, cut leafy greens, untreated garlic.

**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.

 

*Editor’s Note: This was corrected on 7/23/2020 from 34 violations to 24 violations.