Boscov’s Greenery Restaurant in Mulenberg TWP fumbles inspection; Ice cream dipper well for dipping utensils does not have sufficient velocity of water to flush particulates to the drain

Boscov’s Greenery Restaurant in Mulenberg TWP fumbles inspection; Ice cream dipper well for dipping utensils does not have sufficient velocity of water to flush particulates to the drain

Reading, PA

Boscov’s Greenery Restaurant

Fairgrounds Square
3050 N 5th ST
Reading, PA 19605
610-779-2000

Mulenberg Township conducted an unannounced retail food inspection on 7/16/2020. As a result of that inspection, and due to the severity of the specific violations the Boscov’s Greenery Restaurant was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 10 violations were found.

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

  • Ice cream dipper well for dipping utensils does not have sufficient velocity of water to flush particulates to the drain.
  • Food prepared below overhead dust at exhaust hood duct work/pipes, and adjacent to kitchen fan (dusty). Cords and plugs dusty in food storage area.
  • Reheating procedure for chicken, marinara sauce did not allow for reheating to proper temperature prior to properly holding the chicken and sauce on steam table.
  • Two bain maries at cook’s station, one large and one small not holding food at proper temperature. Tuna salad was held at 48.6°F, rather than 41°F in the large bain marie, and coleslaw as held at 43.7°F, rather than 41°F below as required.*
  • Dish rack storage shelf, a non-food contact surface that is exposed to splash, spillage, moisture or other food soiling, is a piece of plywood, an absorbent and rough material, which cannot be properly cleaned.
  • Cooked chicken was held at 68.8 °F, marinara sauce was held at 79.3°F in the steam table, rather than 135°F or above as required.
  • Wooden handled utensils are not smooth, easily cleanable and/or resistant to pitting, cracking or scratching.
  • Maintenance tools observed stored in food storage area.
  • The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
  • White cutting board, a food contact surface, was observed to have food residue and was not clean to sight and touch.

*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.