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30 violations at DuBu in Elkins Park says Health Department; 6 times repeat- Facility lacking any date marking on prepared and opened foods, Heavy amount of food trash and cardboard observed stored in back hallway

30 violations at DuBu in Elkins Park says Health Department; 6 times repeat- Facility lacking any date marking on prepared and opened foods, Heavy amount of food trash and cardboard observed stored in back hallway

Elkins Park, PA

DuBu

1333 CHELTENHAM AVE UNIT 102
ELKINS PARK, PA 19027

The Montgomery County Department of Health and Human Services Office of Public Health (MCOPH) conducted an unannounced retail food inspection on 3/10/2020. As a result of that inspection, and due to the severity of the specific violations DuBu in Elkins Park was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 30violations were found and include one or more violations determined to be food borne illness risk factors.

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

  • Facility is lacking a written vomit/fecal incident procedure at time of inspection. Sample document emailed to facility.

  • Employee beverage containers found without proper covering stored on food prep and food storage surfaces. Beverages also found on clean utensil shelving and inside of refrigeration units on top of food for customers.

  • Employee observed washing hands inside of 3 compartment sink without soap. Facility was instructed on proper hand washing procedures and that hand washing is only to occur inside of designated hand washing sinks.

  • Employees observed storing soiled utensils in server area hand wash sink and rinsing serving utensils in hand sink. Hand wash sinks are for hand washing only and all soiled equipment must be taken to ware washing area.

  • No hand wash sign posted at back hand wash sink by cook’s line.

  • No detectable chlorine sanitizer concentration recorded at ware washing machine. Facility must cease use of ware washing machine. Facility may not use unit until serviced, supplying final rinse of 50-100ppm chlorine, AND written permission is granted by MCOPH. Failure to comply or await permission before using machine may result in further legal action.

  • Employee observed rinsing equipment with spray hose after running through dish machine. Facility was instructed that once equipment is ran through machine they cannot rinse sanitizer off of equipment and must allow for equipment to air dry properly before use.

  • Facility observed mixing both quaternary and chlorine sanitizers in 3 compartment sink as well as mixing sanitizer and soap in 3 compartment sink. Facility instructed on proper wash, rinse, sanitize, and air dry procedures during inspection.

  • Chlorine sanitizer bucket by cook’s line tested above 200ppm. Facility diluted solution to 50ppm during inspection.

  • Many TCS food items* throughout facility are being stored inside of inadequate ice baths not maintaining 41F or below. Facility was instructed on proper use of ice baths and voluntarily discarded TCS foods.

  • (6XR)Facility lacking any date marking on prepared and opened TCS foods held in facility under refrigeration longer than 24 hours. Lacking opened on dates and discard dates not to exceed 7 days from the prep/open date. Facility emailed date marking regulations during inspection. Failure to correct and maintain multiple repeat violations may result in further legal action.

  • TCS foods found being stored at room temperature during service without proper time/temperature control logs. Facility was instructed on proper 4 hour time/temperature log use during inspection.

  • Facility found to be placing cooling pork of 146F inside of 2 door tall refrigerator in back storage area. Facility was instructed on proper cooling methods during inspection.

  • Many foods throughout facility found being stored in direct contact with a water/ice mixture.

  • Foods stored directly on floor of walk-in refrigerator and walk-in freezer.

  • Facility found to be storing produce in back shared hallway where other businesses in building have access to. Facility must store all foods inside of facility only access areas.

  • Rice scoops stored in standing room temperature water.

  • Facility found to be storing equipment in back shared hallway where other businesses in building have access to. Facility must store all equipment inside of facility only access areas.

  • Ice accumulation observed on interior of upstairs walk-in freezer on condenser, walls, ceiling, and on food items.

  • Facility found to be re-using peeled garlic containers in basement walk-in refrigerator to store other prepared foods.

  • Basement walk-in freezer observed with ice dripping from condenser unit and condenser drain pipe with ice accumulating onto floor.

  • Facility lacking quaternary test trips.

  • Bottom shelving under prep tables throughout kitchen areas observed with heavy rusting and one table found deteriorating with holes.

  • Pre-rinse spray hose at dish machine observed leaking water onto floor.

  • Air conditioner condensation line observed draining from tube coming from ceiling into bucket in dry storage room. Line must be plumbed to a proper waste drain.

  • Heavy amount of food trash and cardboard observed stored in back hallway behind kitchen. Waste oil stored in hallway uncovered. Facility must properly dispose of all trash and waste oil in approved exterior receptacles and cannot stack trash in back hallway.

  • Floors throughout facility observed with water build-up.

  • Many water damaged ceiling tiles observed in dry storage room with some tiles heavily damaged. No active leak observed at time of inspection.

  • Employee cell phone stored on top of gloves in server area.

  • Black soot accumulation observed on hood interior walls and filters at main grill station.

*Time and Temperature Control (TCS) Foods- Any type of food can host contaminants, but some foods are better than others for the growth of pathogens. 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-and-oil mixtures, and cooked rice, beans, and vegetables.