Inspection House of Pasta outside Lancaster; 16 violations, “Bin of slime” with cooked turkey, Genoa salami, pastrami, and roast beef , Spoiled odor emanating from food container of prepared pork

Inspection House of Pasta outside Lancaster; 16 violations, “Bin of slime” with cooked turkey, Genoa salami, pastrami, and roast beef , Spoiled odor emanating from food container of prepared pork

Lancaster, PA

House of Pasta

1110 MILLERSVILLE PIKE
LANCASTER, PA 17603
717-333-7703

The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 7/29/2020. As a result of that inspection, and due to the severity of the specific violations the House of Pasta was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 16 violations were found.

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

  • The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
  • Food Employee observed donning single use gloves without a prior hand wash.
  • Cigarettes, cigarette butts, ashtray found on the 3 compartment sink in the bar area during the inspection.
  • Observed a spoiled odor emanating from a food container of prepared pork, prepared on 7-9-20.
  • Observed opened bags of cooked turkey, Genoa salami, pastrami, and roast beef in a bin of slime. The meats were opened on 7-16-20 and are adulterated.
  • Sliced deli meats; pepper ham, deli ham, bologna, Capicolla, and salami on 7-18-20, observed in the reach-in cooler, slimy to the touch / spoiled / sour and is adulterated.
  • A food employee was observed touching bread and cheese for sandwiches – a ready to eat food – with bare hands.
  • Observed raw chicken breasts stored above raw beef in the walk-in cooler. Observed raw chicken (whole) stored above raw beef in the walk-in cooler.
  • Scoop being stored in the ice machine with handle touching the ice.
  • Tomato sauce was held at 120°F, in the steam table, rather than 135°F or above as required.
  • Commercially processed refrigerated, ready to eat, time/temperature control for safety food (sliced turkey), located in the reach-in cooler, and held more than 24 hours, is not being marked with the date it was opened.
  • Refrigerated ready to eat, time/temperature control for safety food (stuffed peppers, stuffed shells) prepared in the food facility and held for more than 24 hours, located in the walk-in cooler, is not being date marked.
  • Spaghetti, meat loaf, taco meat, burgers, cooked chipped steak, angel hair pasta, coleslaw, mashed potatoes, cheddar bacon potato salad, pork, macaroni and cheese, bologna, salami, turkey ham, Genoa salami, pastrami, and deli ham, a refrigerated, ready to eat time temperature control for safety food in both reach-in coolers and the walk-in cooler, was date-marked by the facility, but was beyond the 7 day use or sell by date and requires discarding. Some packages dated from 7-11-20.
  • Temperature measuring device for ensuring proper temperature of equipment is not available or readily accessible in the reach-in cooler near the slicer.
  • The chlorine sanitizer concentration in the sanitizing solution of the 3-bay ware wash sink was 0 ppm at the bar, rather than 50-100 ppm as stated on the manufacturers use directions.
  • Observed a black residue inside the soda nozzle at the bar.
  • Observed single-service, single-use articles (cups) stored in the bar area directly on the floor, and not 6 inches above the floor.
  • Food facility has an employee who held a Certified Food Manager certificate; however, the certificate has expired and is no longer valid. The facility has 90 days to enroll an employee in a State recognized Food Safety Course.
  • No sign or poster posted at the hand-wash sink in the women’s restroom to remind food employees to wash their hands.