Inspection; A1 Quick Stop in Allentown finds 13 violations; Water turned off to 2 hand sinks, employees are not following proper hand washing procedures

Inspection; A1 Quick Stop in Allentown finds 13 violations; Water turned off to 2 hand sinks, employees are not following proper hand washing procedures

Allentown, PA

A1 Quick Stop

148 N 7TH ST
Allentown, PA 18101

The City of Allentown conducted an unannounced retail food inspection on 7/14/2020. As a result of that inspection, and due to the severity of the specific violations the A1 Quick Stop was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 13 violations were found.

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

  • Food employees are not following proper handwashing procedures as evidenced by the hot water being turned off to both handwash sinks.
  • Observed potatoes on a rack that was not six inches or higher off the ground. Food must be stored at least six inches off the ground to prevent contamination from the premises. Relocate these items.
  • Cheese was held in the bain marie at temperatures of 51F & 52F. Product was discarded. Additionally, milk was held in a walk-in display case at 46F. Product was relocated. Refrigerated items must be held at 41F or below. Do not use either piece of equipment for storing perishable food until they can maintain temps below 41F. *
  • The handwash sink located in the dish wash area had the water turned off to it. Additionally, the hand wash sink in the sandwich prep area had the hot water turned off to it. Handwash sinks must be maintained in a fully operational state. Hot water was confirmed at the facility. Turn on both the hot and cold water to these units.
  • Dirty mop water being disposed of in 3 compartment ware washing sinks. Mop water must be disposed of in the designated mop sink located at the rear of the facility. Do not dispose of mop water in the 3 bay sink.
  • Observed floor and all-purpose cleaner being stored on the rear storage area shelving above food. Cleaning chemicals must be stored separately from food items.
  • Open beer cans were observed in the sandwich prep area next to the slicer. Open beverage containers cannot be stored in prep areas.
  • Ham, turkey, and salami were not date marked with the date they were opened and a use by date. Date mark these products with their opening date and a use by date that is six days from opening, for a total of seven days.
  • Food facility does not have available sanitizer test strips or test kit to determine appropriate sanitizer concentration. Acquire this material
  • Hot dogs in the display case had swollen packaging. Product was discarded. Rotate product regularly to ensure its integrity.
  • Facility has a bain marie and a walk in display case holding product above 41F. Repair these units. Facility has alternative, properly functioning units.
  • A set of pliers and an empty water bottle were observed in the handwash sink next to the rear 3 bay unit, indicating uses other than handwashing. Only handwashing can occur in hand wash sinks.
  • The floor underneath the retail shelves exhibited a build up of dust and old food. Clean this area.
  • Old unused equipment stored in rear storage area, should be removed from food facility. Remove this equipment.

*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.