Health Department CLOSES restaurant; 29 violations at R&G’s Ping Pong in Wayne at the Gateway Shopping Center; Rodent activity, staff observed sneezing and not washing hands immediately after

Health Department CLOSES restaurant;  29 violations at R&G’s Ping Pong in Wayne at the Gateway Shopping Center; Rodent activity, staff observed sneezing and not washing hands immediately after

Wayne, PA

R&Z Ping Pong

Gateway Shopping Center
273 Swedesford Rd #1462
Wayne, PA 19087
610-254-0281

The Chester County Health Department conducted an unannounced retail food inspection on DATE resulting in the forced closure of the restaurant. As a result of that inspection, and due to the severity of the specific violations the R&Z Ping Pong in the Gateway Shopping Center in Wayne was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 29 violations were found.

The Health Department added the following statement to its report closing the restaurant:

A Cease and Desist order has been issued by the Department for this facility. The order has been taped to the interior of the front door and will be removed by the Department only. Facility shall remained closed to all public operations until an approved re-opening inspection report is provided by the Department. Any continued operations observed without Departments approval or removal of the order taped to the front door will result in an immediate non- traffic citation being issued by the department against the proprietor. Closure of said facility is due to lack of adequate hot water supply, general cleanliness, and pest activity.

The overall cleanliness of this facility needs improvement. Heavy grease build-up, food debris, crumbs, splash and dirty build-up were found on surfaces throughout the facility, including the handles, sides, fronts, and tops of refrigeration units, inside the food prep unit, legs and shelves of work tables, and the floor and wall surfaces throughout the cook line and prep areas. THOROUGHLY CLEAN ALL EQUIPMENT, FLOOR, AND WALL SURFACES WITHIN THREE (3) DAYS AND MAINTAIN IN CLEAN CONDITION AND MAINTAIN IN CLEAN CONDITION WITH DAILY, THOROUGH CLEANING. A cleaning schedule is posted on the 2 door refrigeration unit but is clearly not being implemented or enforced by managerial team members.

CCHD Certified Food Manager is Albert Ran, valid through June 2022. Posted by register. CFM needs to provide adequate training to staff team members as it relates to food safety practices. At this time a $400 Department hearing maybe required for the proprietor to attend due to repeat non-compliant violations form years past and unsanitary conditions observed by the Department today. The reason for the hearing would be to address why critical daily parameters cannot be achieved by the facility in order to protect public health.

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

  • Observed in-use knives and /or cleavers stored between table edges or between tables, an area not easily cleanable & sanitized.
  • Provide a site assessment report from Terminix. Activity and droppings observed in the following locations; 1-Small brown rice warmer 2-Saran wrap roll – Discarded immediately. 3-Cook line shelving 4-floor in dry storage room. 5-Closet in dining area by restrooms. 6-Dirty / soiled plate ware with food residual is being left out in bus pans over night and not being cleaned prior to closing. 7- Date all bait stations, inform Terminex Daily routine cleaning must be implemented immediately. Food residual and crumb is a leading cause of activity and floors and surfaces shall be cleaned daily to prevent such conditions.
  • Sauce containers observed with a fabricated hole for utensil access. These container must remain air tight with closed fitting lids.
  • Vegetable bain maire was held at 54-62 °F, rather than 41°F or below as required. All product discarded.
  • The water temperature of the wash compartment of the manual ware washing equipment was 102°F, rather than not less than 110°F, as required.
  • The hand wash sinks located in throughout facility area does not have water at a temperature of at least 100°F. Temperatures are spiking and dipping. The hot water heater pressure relief valve is broken and hot water is constantly being discharged from the relief valve pipe to the mop sink. Repair / replace hot water heater.
  • Plumbing system not maintained in good repair – 1- Hot water pressure relief valve is not closing on hot water heater and hot water is constantly running in to the mop sink where discharge line is located. Repair / replace hot water heater. 2-Water faucet arm at cook line wok constantly dripping and not in good repai
  • Staff observed sneezing and not washing hands immediately after. Staff member was instructed to wash hands by the Department. Staff member washed hands with gloves on. Train staff to replace gloves when washing hands and wash hands after coughing / sneezing prior to completing tasks / duties.
  • Raw protein and fish observed stored above vegetables and sauces in the walk in cooler. Maintain all raw protein on lower shelving unit including below all sauces.
  • Protein in 2 door freezer stored open with no covering.
  • Sponges observed on cook line area being used to clean food contact surfaces. Do not use sponges in back of house, use sponges for dining room table cleaning only.
  • Remove bowls under the equipment legs. These are not being cleaned or replaced and accumulating debris and build up.
  • Clean facility in its entirety in order to re-open. This includes all shelving , flooring, and walls, in the walk in cooler and walk in freezer. Under side of three bay sink and plumbing located in this area, light shields in kitchen. The overall cleanliness of this facility needs improvement. Heavy grease build-up, food debris, crumbs, splash and dirty build-up were found on surfaces throughout the facility, including the handles, sides, fronts, and tops of refrigeration units, inside the food prep unit, legs and shelves of work tables, and the floor and wall surfaces throughout the cook line and prep areas. THOROUGHLY CLEAN ALL EQUIPMENT, FLOOR, AND WALL SURFACES WITHIN THREE (3) DAYS AND MAINTAIN IN CLEAN CONDITION AND MAINTAIN IN CLEAN CONDITION WITH DAILY, THOROUGH CLEANING. A cleaning schedule is posted on the 2 door refrigeration unit but is clearly not being implemented or enforced by managerial team members.
  • Trash receptacle / waste handling unit outside does not have a tight-fitting lid or cover. Close lids after each use.
  • Rear door by restrooms has a gap and does not protect against the entry of insects, rodents, and other animals. Provide weather strip and eliminate light and floor / door juncture.
  • Observed wet wiping cloths not being stored in sanitizer solution.
  • Vegetables , broccoli and carrots / celery shall be iced bath on cook line during rush times. Boxes of vegetables observed on cook line table at 48-54 F. Provide adequate ice bath with water encompassing 75 % of all side walls of container to be cooled.
  • Not one date labeled product in entire facility including the walk in cooler. if date labels are not implemented ASAP, the Department will discard all undated product during the follow up inspection. Date labeling is essential to ensure the 7 day shelf life can be monitored and achieved. Date label all containers , trays. and 5 gallon sauces.
  • Food employee observed storing clean food equipment while wet, and not allowing time for draining and/or air-drying.
  • Observed clean food equipment stored uncovered or not inverted. 1- Soup bowls must be inverted to prevent hand contact of interior bowl. 2-Plastic cups adjacent to server hand sink must be inverted or relocate the paper towel holder so it is not immediately above the exposed cups.
  • 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. Upon Departments arrival not one staff member was willing to be person in charge. Albert was not available today and Ibo arrived in or around 11:15 am. Someone needs to be the person in charge when Department arrives for inspection.
  • General FDA questions could not be answered by staff as it relates to cold hold storage temperatures and protein cooking temperatures.
  • An open employee’s beverage container was observed on cook line, a food preparation area without a lidded container or cap.
  • Observed frozen food sitting at room temperature until no longer frozen to the touch, which is not proper slacking procedure. Product needs to be thawed with cold running water of 70 F or below in the three bay sink or placed in walk in cooler 1-2 days prior.
  • Food facility does not have available sanitizer test strips or test kit to determine appropriate sanitizer concentration. Provide Chlorine test strips.
  • 1- Loose / ripped rubber door gaskets observed on the 2 door freezer. 2- Excessive ice observed in walk in freezer, door jamb, floor, and wall. Defrost this area and eliminate excessive ice. 3-Cracked plastic ice bin lid cover on under side of cover. Replace
  • The wash solution temperature in the mechanical ware wash equipment sanitizing with chemicals was 102 °F, rather than not less then 120°F, as required.
  • The following food contact surfaces, were observed to have food residue and was not clean to sight and touch. 1-Bain maire cutting boards observed filthy and are not being washed / rinsed / sanitized in the provided 3 bay sink daily. The amount of food / debris under the cutting boards is unacceptable. Train all staff to wash these boards 2-3 times daily. Implement immediately. 2-Deli slicer, vegetable grinder and several other food contact equipment is not being properly cleaned after use. Several pieces of equipment along the wall, on shelves, and in dry storage room observed not cleaned after use. All equipment must be properly cleaned after use. 3-Ingredient bins on cook line cart are not being cleaned daily. Clean this are daily and replace all cook line bins when observed filthy or with excessive residual on rims and sides.
  • Secure hand washing sign to wall located at hand sink to right of dish washer.
  • Excessive build up observed under exhaust hood. Clean all air filters for re-opening, contact professional hood cleaning company and have scheduled for cleaning.
  • Replace all stained ceiling tiles in the facility.
  • Broken equipment, old fryer observed filled with stagnet water outside the food facility needs removed.