“Imminent health risks present” CLOSES New Castle King’s Family Restaurant on 4th of July

“Imminent health risks present” CLOSES New Castle King’s Family Restaurant on 4th of July

New Castle, PA

King’s Family Restaurant

New Castle, PA 16101

According to the Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services an unannounced retail food inspection on 7/4/2020 by Union Township. As a result of that inspection, and due to the severity of the specific violations the King’s Family Restaurant in New Castle was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 12 violations were found. 8 of those violations are considered food borne risk factors.

The inspector stated in the report, “The inspection resulted in a closure of the food establishment due to imminent health risks present. The facility was closed at 12:55 pm. Discard all TCS food products. A compliance inspection is required prior to opening.”

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

  • Multiple food products food ingredient storage containers, in the cooler area, is not labeled with the common name of the food.
  • Utensils or Equipment being used in contact with food without being properly cleaned and sanitized prior to use.
  • Observed shelves in the cooler with old food residue hanging from them above food in storage
  • Foods are served raw or undercooked to the customer’s request; however, a written consumer advisory (on the menu, table tent, or placard) is not provided to the consumer.
  • Countertops, containers, shelves, and pans, a food contact surface, was observed to have food residue and was not clean to sight and touch.
  • Non-food contact surfaces not cleaned at a frequency to preclude accumulation of dirt and soil.
  • A food employee was observed touching lettuce – a ready to eat food – with bare hands.
  • Observed pot roast food cooling at room temperature on the counter which is not a proper cooling method.
  • 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.
  • Multiple food products including raw chicken, fish, and beef held at unsafe temperatures up to 68.4 degrees F. Chicken and beef on service line at 58 degrees F. (see note below)
  • Pot roast on counter at 91 degrees F with no cooling log present.
  • Shellfish, milk, eggs held at 52.4 °F, in the walk in cooler area, rather than 45°F or below as required. (see note below
  • Chicken, beef, fish, and other food products food were held at 42 to 68 °F, in the reach in and walk in cooler area, rather than 41°F or below as required. (see note below

*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.