Penn Hills Club in Bradford fouls 5th inspection; evidence of rodent activity in several areas in the downstairs kitchen, food stored in standing water in the bottom of the grill prep unit

Penn Hills Club in Bradford fouls 5th inspection; evidence of rodent activity in several areas in the downstairs kitchen, food stored in standing water in the bottom of the grill prep unit

Bradford, PA

Penn Hills Club

440 MINARD RD
BRADFORD, PA 16701
814-368-6159

The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 6/1/2020. As a result of that inspection, and due to the severity of the specific violations the Penn Hills Club was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 8 violations were found.

The Penn Hills Club has failed to be, “In Compliance” in 5 inspections including follow-up inspections completed when a restaurant fails a regular inspection:

Most Recent Inspection Inspection Type In Compliance    
06/25/2019 Type 3 Follow-up In Violation(s) 1
06/12/2019 Type 2 Follow-up Out Violation(s) 6
05/16/2019 Follow-up Out Violation(s) 6
04/30/2019 Regular Out Violation(s) 15
06/19/2018 Type 2 Follow-up In  
05/25/2018 Follow-up Out Violation(s) 8

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

  • Observed food stored in standing water in the bottom of the grill prep unit, containers and unit must be sanitized.
  • Containers of cooked pasta and a open loaf of ham were not date marked. Left handout.
  • The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
  • Raw chicken was stored above raw pork in the walk in cooler, moved during inspection. Left handout.
  • Observed frozen reduced oxygen packaged fish being thawed without first being removed from ROP. Product did not have a label indicating that it is to be kept frozen until time of use.*
  • The bottom of the bar bottle cooler is wet, has some brown slime.
  • Food facility does not have available CHLORINE sanitizer test strips or test kit to determine appropriate sanitizer concentration of 50-100 ppm in sanitizer buckets, was over 200 ppm during inspection.
  • Food facility inspection indicates evidence of rodent activity in several areas in the downstairs kitchen. All rodents and signs of rodents must be eliminated.

Labeling on frozen fish products in Reduced Oxygen Packaging (ROP) packaging will state: The fish should be kept frozen until time of use and prior to the fish being thawed under refrigeration or prior to or immediately upon completion of thawing, the fish should be removed from the packaging. By opening the packaging when thawing the vacuum packaged fish, oxygen is present and the spores will not produce the vegetative cells that produce the toxin.

What’s the concern? Clostridium botulinum and Listeria monocytogenes are the bacteria of primary concern when thawing vacuum packed fish. By opening the packaging when thawing the vacuum packaged fish, oxygen is present and the spores will not produce the vegetative cells that produce the toxin.

Learn more about this issue from Michigan State University when you click or tap this article: Open your vacuum packed fish before thawing