Health Dept; 11 violations at West Chester Diner, flying insect control light device with potential to contaminate food and equipment

Health Dept; 11 violations at West Chester Diner, flying insect control light device with potential to contaminate food and equipment

West Chester, PA

West Chester Diner

1147 West Chester PIKE
West Chester, PA 19382
610-692-9000

The Chester County Health Department conducted an unannounced retail food inspection on 2/27/2020. As a result of that inspection, and due to the severity of the specific violations the West Chester Diner was cited as being, “Out of Compliance” with Pennsylvania’s 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:

  • The Person in Charge is not performing adequate surveillance of overall food safety/sanitation as evidenced by this non-compliant inspection. Re-train staff and closely oversee kitchen operations.
  • Heavy ice accumulation observed in the walk-in freezer, mostly around the door. Remove ice. Replace door gasket.
  • Clean & sanitize the following: * Fountain soda machine in bar * steel drawers of utensils in kitchen * table-mounted can opener * deli slicer * table-top waffle makers
  • Replace the stained ceiling tiles in the ladies’ restroom. Repair any leaks.
  • Clean the following: * Floors throughout main kitchen (including walk-ins and dry storage room), especially under equipment & in dishwasher area * Walls in main kitchen, especially in ware washing and mainline area * Dusty ceiling lights, tiles and vents in main kitchen and above dining room buffet
  • In refrigerators, some containers of foods were observed without date labels. All potentially hazardous foods (i.e.- beans, cheese, sauces) held in the facility for 24 hours or more must be date labeled and used within 7 days.
  • There is a flying insect control light device located in kitchen prep area with potential to contaminate food and equipment. Relocate unit away from food and equipment.
  • At the 3-bay sink, hot water was observed at 100F, rather than 110F and above as required. At restroom & bar hand wash sinks, hot water was found at 89F, rather than 100F and above as required. One of the two hot water heaters was on “low” temperature setting. Adjustment to the temperature dial was made and hot water of over 120F was restored to all sinks at time of inspection. Closely monitor hot water temperatures.
  • In refrigerators along mainline, raw meats, eggs and fish were found stored above ready to eat foods. Rearrange foods in refrigerators so raw animal-derived products are stored below cooked/ready to eat products.
  • Several containers of food in the walk-in refrigerator were found uncovered, risking contamination. All foods must be covered during storage. Cover all foods.
  • Containers of food stored directly on the floor in walk-in refrigerator, rather than 6 inches off of the floor as required. Move foods to racks.
  • Paint/seal the wooden dispenser of the plastic wrap.
  • Thoroughly clean the following surfaces in the main kitchen: * interior of refrigerators (including shelves/trays) * exterior of all food service equipment along the mainline (steam tables, flat grills) * all sinks * baker’s rack and pans in dessert prep area