Greensburg Boston Market fouls inspection; 11 violations, 8 cs of whole raw chicken were observed past the use by date of 3/29/20 in the walk in cooler and were intended for use in the food facility

Greensburg Boston Market fouls inspection; 11 violations, 8 cs of whole raw chicken were observed past the use by date of 3/29/20 in the walk in cooler and were intended for use in the food facility

Greensburg, PA

Boston Market

1000 E PITTSBURGH ST
GREENSBURG, PA 15601
724-838-9864

The Pennsylvania Department of Agriculture  conducted an unannounced retail food inspection on 4/7/2020. As a result of that inspection, and due to the severity of the specific violations Boston Market was cited as being, “Out of Compliance” with Pennsylvania food safety regulations. During this inspection a total of 11 violations were found.

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

  • 8 cs of whole raw chicken were observed past the use by date of 3/29/20 in the walk in cooler and were intended for use in the food facility and were voluntarily denatured and discarded. CORRECTED ON SITE. Digital photography was used in this inspection to support the above noted violation(s). REPEAT VIOLATION (4/18/19)
  • Mashed potatoes and brown gravy were held at 121 °F*, in the front display area, rather than 135°F or above as required. Products were and the stated temperature for about 1 hr. Both items were taken off-line and reheated to 165 and placed back on line. CORRECTED ON SITE.
  • Cleaned and sanitized utensils located in storage area, are stored with food contact surfaces / food or lip area exposed to hand contact when retrieved by food employees.
  • Observed excessive dust accumulation on the condenser vents inside walk in cooler.
  • Food employees observed in prep area and serving line, not wearing proper hair restraints, such as nets, hats, or beard covers.
  • Chicken soup was observed with a film type residue on top in the walk in cooler area, was not compliant with date marking by being labeled with a discard or use by date of no more than 7 days, and requires discarding. CORRECTED ON SITE
  • Food facility does not have available sanitizer test strips or test kit to determine appropriate sanitizer concentration
  • The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
  • Food facility did not submit a request for an approved variance with all information pertaining to extending the use by date for whole rotisserie chicken from the facility’s supplier as required in the PA Food Code. FACILITY WILL ADHERE TO THE CURRENT PROCEDURES OF DISCARDING AFTER 17 DAYS FROM THE PACKING DATE. PLEASE SUBMIT A VARIANCE TO THE DEPARTMENT ASAP.

*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.