Inspection; Funck’s Restauant and Bar in Leola slapped with 13 violations- 3rd out of compliance inspection in 13 months

Inspection; Funck’s Restauant and Bar in Leola slapped with 13 violations- 3rd out of compliance inspection in 13 months

Leola, PA

Funck’s Restauant and Bar

365 W Main ST
Leola, PA 17540

The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 5/11/2020. As a result of that inspection, and due to the severity of the specific violations Funck’s Restauant and Bar was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 13 violations were found.

Funck’s has failed to be found, “In Compliance” in three inspections since April 2019

05/13/2019 Type 2 Follow-up In Violation(s) 3
04/23/2019 Follow-up Out Violation(s) 6
04/16/2019 Regular Out Violation(s) 16
06/05/2018 Complaint In Violation(s) 1
04/18/2018 Follow-up In Violation(s) 1

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

  • In salad Bain Marie, chopped tomatoes, tomato/corn mixture, shredded cheese and cut lettuce had internal temperatures of 45F t0 50F rather than 41F or less as required. Voluntarily discarded. * see note below
  • Slicer blade, a food contact surface, was observed to have food residue and was not clean to sight and touch.
  • A container of sanitizer was stored on the same shelf with clean dishes in the ware washing room.
  • Plastic ice scoop container in kitchen has a rough surface and is no longer a durable, easily cleanable surface.
  • Floor in front of dishwasher is roughened contains exposed concrete and is not a smooth, easily cleanable surface.
  • Room fan near dishwasher contains an accumulation of static dust on the cover and has the potential to contaminate clean food equipment.
  • Food employee in kitchen not wearing a hair restraint.
  • Observed cooked pork in walk-in refrigerator in containers greater than 4 inches deep, which is not a proper cooling method.
  • Observed cooked pork cooled in walk-in refrigerator in containers with tight-fitting lids, which is not a proper cooling method.
  • Food facility has a reminder statement on the take out menu for foods that are / or could be served raw or undercooked to the consumer; however, does not clearly disclose which foods the reminder statement applies to.
  • An accumulation of trash and debris observed around dumpster.
  • Paper towel dispenser at hand washing sink located near office is not working. Paper towels provided and placed near sink.
  • The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
  • An accumulation of condensate on bottom interior of salad Bain Marie observed, spilling out onto floor

*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.