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Sports Grille at Cranberry fumbles inspection, 10 violations, using rodent bait placed in bait stations which are not covered, Drawer on prep table has dried food residuals

Sports Grille at Cranberry fumbles inspection, 10 violations, using rodent bait placed in bait stations which are not covered, Drawer on prep table has dried food residuals

Cranberry Township, PA

Sports Grille at Cranberry

1294 Freedom RD
Cranberry Township, PA 16066
724-776-5500

The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 3/4/2020. As a result of that inspection, and due to the severity of the specific violations the Sports Grille at Cranberry was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 10 violations were found.

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

  • Thawed, vacuum packaged, seared tuna(raw/rare)observed in cooler on grill line. Product not removed from packaging prior to thawing as required. Instructions on package states to remove product from packaging prior to thawing and serving. Vacuum packaged fish must remain frozen or removed from packaging prior to thawing.
  • Observed single use, black plastic, salad dressing cups floating in salad dressings. Items are for single use only and have no handles/not designed to be used as scoops.
  • Food facility using rodent bait placed in bait stations which are not covered and tamper resistant.
  • Observed plastic container of fries stored directly on the floor in *walk in cooler area, rather than 6 inches off of the floor as required.
  • Drawer type cooler on grill line has ambient temperature of 47*F rather than 41*F or below. Do not store TCS/phf’s for safety foods in unit until it can maintain temps of 41*F or below.*
  • 4 door salad dressing cooler has ambient temperature of 46*F rather than 41*F or below.Do not store TCS/phf’s for safety foods in unit until it can maintain temps of 41*F or below.
  • Drawer on prep table(date marking area)has dried food residuals.(back prep area)
  • Accumulation of black residuals on floor behind pizza oven.
  • Black moist residuals on floor under Alto Sham Cooker/Holder by Beer Walk In Cooler.
  • Exterior of drainage valve on kettle/vat in back prep area had dried food residuals.
  • An open employee’s beverage container was observed in kitchen area by chili hot holding unit and inside salad dressing cooler, a food preparation area.
  • External Temperature measuring device/gauge for ensuring proper temperature of equipment is not functional.Observed broken temperature gauge(External unit) on 4 door salad dressing cooler.
  • Floor in kitchen/ware washing area has worn/missing grout and broken floor tiles (ware washing area)with standing water. Floors shall be smooth,easily cleanable and non absorbant.
  • Raw ground beef and steak meat was held at 47*F, in the drawer type cooler unit on grill line area, rather than 41°F or below as required. Items placed in unit this morning approx 2.5 hrs ago. Items moved to cooler cooler.
  • Salad dressing was held at 46 °F, in the Salad dressing cooler(Pass thru window area), rather than 41°F or below as required. Items relocated to cooler cooler.

* 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.