T’s Restaurant & Lounge in Swissvale fumbles inspection; Live spiders in the basement, urinal does not flush, 12 violations

T’s Restaurant & Lounge in Swissvale fumbles inspection; Live spiders in the basement, urinal does not flush, 12 violations

Swissvale, PA

T’s Restaurant & Lounge

7526 Washington Ave
Swissvale, PA 15218

The Allegheny County Health Department’s Food Safety Program conducted an unannounced retail food inspection on 6/17/2020. As a result of that inspection, and due to the severity of the specific violations T’s Restaurant & Lounge was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 12 violations were found.

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

  • Open can of cheese sauce is 74F in bain marie on stovetop, burner off. (Refrigerated). (See note below on temperature danger zone)
  • Ground beef and chicken wings are 46F in the bottom of the right upright refrigerator.
  • Temperature is elevated in the left upright refrigerator, 45F.  Right upright refrigerator has a torn door gasket which is affecting food temperatures.
  • Sliced deli meats are not date marked with expiration dates.
  • Right urinal in men’s room does not flush.
  • There are live spiders in the basement.
  • The certified manager is not present. Provide Certified Food Protection Manager to premises during all hours of operation
  • Cook on duty did not know proper cooking temperature for chicken when preparing grilled chicken salads. Cook said cooking temperature should be 80F. (Chicken must be cooked to 165F minimum)
  • Dumpsters are overfilled, lids open.  There is grease on the ground around the grease bin.
  • Floor is in disrepair in the kitchen.
  • Walls in kitchen have grease splatter.  Wall is open behind plumbing for urinals.
  • There is clutter, cobwebs, and moisture in the basement.

*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.