Capriotti’s Sandwich Shop in Kennet Square bumbles inspection; 7 violations, parts of the slicer are not being washed, rinsed, sanitized and air dried immediately after use

Capriotti’s Sandwich Shop in Kennet Square bumbles inspection; 7 violations, parts of the slicer are not being washed, rinsed, sanitized and air dried immediately after use

CITY, PA

Capriotti’s Sandwich Shop

The Chester County Health Department conducted an unannounced retail food inspection on 6/11/2020. As a result of that inspection, and due to the severity of the specific violations Capriotti’s Sandwich Shop was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 11 violations were found.

This marks the third, “Out of Compliance” inspection since March 2019. Out of Compliance means at least one food borne illness risk factor has been cited by inspections. Lower level, “Lack of Good Retail Practices” violations were also cited for this restaurant.

Most Recent Inspection Inspection Type In Compliance    
05/21/2020 Complaint In Violation(s) 4
07/10/2019 Follow-up In  
06/21/2019 Follow-up In Violation(s) 1
04/18/2019 Follow-up In  
04/11/2019 Follow-up Out Violation(s) 5
03/28/2019 Regular Out Violation(s) 10

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 the PA Food Code as evidenced by incorrect responses to food safety questions.
  • A review of the slicer cleaning procedure with person in charge and staff found that clean in place parts of the slicer are not being washed, rinsed, sanitized and air dried immediately after use. All food contact surfaces of the slicer must be washed, rinsed, sanitized and air dried immediately after use or at least every four hours during continual use.
  • Spray bottle in storage area, not marked with the common name of the chemical.
  • It was reported that the previous Chester County Certified Food Manager is no longer employed at the facility. Person in charge has completed a food manager certification course. Within ten days at least one full-time employee must submit the application (emailed to the person in charge), and fee to this Department.
  • Meatballs observed in the hot hold unit at 107 F. It was indicated by the person in charge that the meatballs are made on site and were placed directly into the hot hold unit from refrigeration. The hot hold unit is for maintaining temperatures only not for rapidly reheating foods. The meatballs were then pulled from the unit to be reheated to at least 165 F.
  • No thermometers located inside of the under counter refrigerators of the sandwich/salad prep units. Provide thermometers to all refrigeration and maintain.
  • Food facility does not have available sanitizer test strips or test kit to determine appropriate sanitizer concentration.