Inspection Asian Halal Meat in Bensalem; Mouse droppings found in kitchen area- repeat violation

Inspection Asian Halal Meat in Bensalem; Mouse droppings found in kitchen area- repeat violation
Bensalem, PA

Asian Halal Meat & Kebab House

Street Road Shopping Center
2611 Street Rd
Bensalem, PA 19020
The Bucks County Department of Health conducted an unannounced retail food inspection on 6/30/2020. As a result of that inspection, and due to the severity of the specific violations Asian Halal Meat & Kebab House 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:

*There is no food safety manager certified by this Department (CFSM) on duty as required. A CFSM must be on duty at all times the facility is open and/or food is being prepared.  New Violation.
Handsink was blocked with rack of pans and employee washed hands in ware washing sink.

Another sink had water turned off and was found to be clogged. Repair and submit work order to this Department.
825(a) – 825(a) – Using a Handwashing Facility
825. Operation and maintenance of plumbing facilities.
(a) Using a handwashing facility.
(1) A handwashing facility shall be maintained so that it is accessible at all times for employee use  Repeat Violation. To be Corrected By: 07/07/2020

Potatoes and onions found outside on racks with floor mats. Relocated.

Do not store food items outside. Store on clean racks inside, at least 6 inches off the ground.  Repeat Violation.

*Chicken Pattie pastry found to be at 113 °F. Ambient temperature of unit found to be 125°F. Item marked for discard 4 hours after operations began.

TCS foods should be hot held at 135°F or above. Increase temperature of unit and monitor.

If using time as safety control for time/temperature controlled for safety (TCS) foods, mark food for a discard time of 4 hours after preparation.  New Violation.

Thermometer could not be located upon request

632 – 632 – Numbers & Capacities of Food Temperature Measuring Devices
632. Food temperature measuring devices.
Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures  New Violation. To be Corrected By: 06/30/2020

Unlabeled fish product being sold individually. Label appropriately or prepare for sale upon direct customer request.

422 – 422 – Labeling
422. Labeling.
Label information on packaged foods. Label information on packaged foods shall include the following:
(1) The common name of the food, or absent a common name, an adequately descriptive identity statement.
(2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food.
(3) An accurate declaration of the quantity of contents.
(4) The name and place of business of the manufacturer, packer or distributor.
(5) Except as exempted in section 403(q)(3)–(5) of the Federal Food, Drug, and Cosmetic Act (21 U.S.C.A. § 343(q)(3)–(5)), nutritional labeling as specified in 21 CFR Part 101 (relating to food labeling) and 9 CFR Part 317, Subpart B (relating to nutrition labeling).
(6) Disclosure of the use of canthaxanthin for any salmonid fish containing canthaxanthin as a color additive, by the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card.
(c) Labeling information on bulk foods available for consumer self-dispensing or on unpackaged foods portioned to consumer specifications. Bulk food that is available for consumer self-dispensing or unpackaged foods portioned to consumer specifications shall be prominently labeled with one of the following in plain view of the consumer:
(1) The manufacturer’s or processor’s label that was provided with the food.
(2) A card, sign or other method of notification (such as a product labeling book) that includes the information specified in subsection (b)(1), (2) and (5).  Repeat Violation.

Mouse droppings found in kitchen area. Remove equipment and sanitize immediately. Clean and sanitize under area and maintain free of equipment.

Submit latest pest management report to this Department via email. Immediately inform pest management company and treat accordingly.  Repeat Violation.

Towel used to wipe freshly cut meat before packaging. This is not an approved use for a towel.

04. Wiping cloths: use limitations.
(a) Cloths used for wiping food spills. Cloths that are used for wiping food spills shall be used for no other purpose.
(b) Wet and dry wiping cloths. Cloths used for wiping food spills shall be one of the following:
(1) Dry and used for wiping food spills from tableware and carry-out containers.
(2) Wet and cleaned as specified in § 751(b)(4) (relating to requirement and frequency of laundering), stored in a chemical sanitizer at a concentration specified in § 674(a) (relating to warewashing equipment: mechanical or manual), and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
(c) Wiping cloths used with raw animal-derived foods. Dry or wet cloths that are used with raw animal-derived foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal-derived foods shall be kept in a separate sanitizing solution.
(d) General cleanliness. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.  Corrected On-Site.  New Violation.

Do not use single-use conatiners as scoops. This was observed in several food items.

Food preparation and dispensing utensils must have handles and shall be stored in the food with their handles above the top of the food and the container.  Repeat Violation. To be Corrected By: 06/30/2020

Replace one stainless shelving unit in meat walk-in (to left of door) due to rust. Thoroughly clean and sanitize the other (to right of door).
Sanitize the floor of the walk-in with bleach solution at 50-100 ppm at least twice per day.  New Violation.
Grease dumpster has significant accumulation of food debris and grease. Thoroughly clean or request new dumpster to prevent attraction of pests and other disease vectors.  Repeat Violation.