McMurray’s Sesame Inn slapped with 17 violations; Garbage cans, and garbage bags being used throughout the facility to store raw and dry food products

McMurray’s Sesame Inn slapped with 17 violations; Garbage cans, and garbage bags being used throughout the facility to store raw and dry food products

McMurray, PA

Sesame Inn


The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 2/25/2020. As a result of that inspection, and due to the severity of the specific violations the Sesame Inn was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 17 violations were found.

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

  • Observed boxes of tofu and noodles stored directly on the floor in produce walk-in cooler. Also observed boxes of meat/chicken stored on the floor of the walk in freezer. All product must be stored 6 inches off of floor.
  • Observed employee washing dishes handling dirty dishes then unloading clean dishes without washing hands. Dishes were rewashed and sanitized.
  • Observed vacuum packed salmon thawing in the flat top in the sushi area without the vacuum being broken in accordance with package instructions. Corrected on site.
  • Avocado and sliced cucumbers stored on the sushi counter at room temperature for an undetermined amount of time. Discarded. Observed cold fried chicken being stored at room temperature. Internal temperature of chicken was 50*F. Chicken was moved to walk in cooler. Observed cut broccoli, bok choy, green peppers, cabbage, and carrots stored at room temperature near the grill area. Product was moved to walk in cooler. Owner instructed to limit them amount of product held at room temperature and to develop time-in-lieu-of-temperature procedures if he choose to hold product outside 41*F or 135*F. Corrected on site.
  • Non-food grade containers, garbage cans, and garbage bags being used throughout the facility to store raw and dry food products. Several of the containers were cracked and broken.
  • Soda lines and non-integral cold plate device installed in ice bin and in contact with ice used for consumer beverages. Separate container for consumable ice was placed in the ice bin.
  • Mechanical ware washing equipment observed with build up of filth and food residue and not cleaned before use, and frequently throughout the day.
  • Broken pallets stored in refuse area outside the food facility needs removed.
  • Food facility unable to provide documentation for procedures, monitoring of critical control points, and corrective actions in the HACCP plan submitted to and approved by the Department. Facility has not documented calibration and sushi rice pH since 2/12/20.
  • Observed wet wiping cloths in sushi area, not being stored in sanitizer solution. Corrected on site.
  • At 2pm, observed several large containers of fried tempura chicken cooling at room temperature. Internal temperature of the chicken was 108*F. The chicken was stored heaping above the top of 8″ non-food grade containers. The chicken was prepared at 12:30. The chicken was transferred to shallow food grade containers and placed in the walk-in. Temperature must be below 41*F by 6:30pm.
  • Time in lieu of temperature being used in the food facility to control ready to eat potentially hazardous foods without written procedures or documentation to verify disposition of food.
  • Observed a dirty dish in the hand wash sink in the sushi area, indicating uses other than hand washing. Corrected in site.
  • Observed an accumulation of grease and food residue throughout the kitchen area. There is an especially heavy build up of grease behind the fryer.
  • The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
  • Observed uncovered cut/prepared vegetables uncovered in the walk-in cooler. Several of the containers of cut produce were stored on top of each other in direct contact with the cut produce. Containers were covered on site.
  • Observed galvanized metal garbage cans being used to store brown and white rice.