Breezewood Sunoco slapped with 13 violations during inspection; Employee observed eating in the food prep area, Kitchen floor and food storage area is extremely dirty

Breezewood Sunoco slapped with 13 violations during inspection;  Employee observed eating in the food prep area, Kitchen floor and food storage area is extremely dirty

Breezewood, PA

Breezewood Sunoco

16490 LINCOLN HWY
Breezewood, PA 15533
814-735-4002

The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 4/14/2020. As a result of that inspection, and due to the severity of the specific violations the Breezewood Sunoco was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 13 violations were found.

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

  • Food Employee observed eating or tasting food in the food prep area.
  • Food Employee does not have available sanitizer test strips or test kit to determine Quaternary sanitizer solution.
  • Observed 3 Ceiling tiles missing above the ice machine area, and need replaced.
  • The Person in Charge did not demonstrate adequate knowledge of the PA Food Code as evidenced by incorrect responses to food safety questions. Person in charge could not demonstrate manual ware washing,hot holding temperatures and test strips.
  • Observed wet wiping cloths in food area, not being stored in sanitizer solution.
  • Observed single-service, single-use articles stored in storage area directly on the floor, and not 6 inches above the floor.
  • The food facility does not maintain Food Employee Certification records as required. Facility needs to have an employee certified ASAP. Gave course dates and information.
  • The Food Facility Operator shall be the Person in Charge or shall designate a Person in Charge and shall ensure that a Person in Charge is present at the food facility during all hours of operation.
  • Food Employee observed donning single use gloves without a prior hand wash. Reviewed requirements.
  • Chicken was held at 115°F, in the hot holding cabinet area, rather than 135°F or above as required. Internal temperature of chicken was 148*f. PIC turned up Hot holding unit. Temperature was 150*f within 15 minutes
  • Observe old unused equipment and shelving stored around the exterior of building. All items should be removed from food facility.
  • Observed the kitchen floor and food storage area of the food facility is extremely dirty, dusty, and in need of cleaning.
  • Bags of raw chicken parts and whole chicken in the walk-in freezer. Bags are torn and open exposing chicken with no covering.