10 violations at The Juice Merchant Phoenixville; fouls 2nd straight annual inspection

Phoenixville, PA

The Juice Merchant

Phoenixville, PA 19460

The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 8/27/2020. As a result of that inspection, and due to the severity of the specific violations The Juice Merchant Phoenixville was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 11 violations were found.

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

  • Bain marie behind service counter tempted at 44 degrees F. Ensure unit is maintained at 41 degrees F or below.
  • * Vegetable cutter (on Wall) unclean. * Small bain marie cutting board with staining.
  • Quaternary test strips not available at time of inspection. EHS tested sanitizer bay of 3-bay sink 200ppm.
  • Employee restroom unclean. Clean and sanitize.
  • Facility lacking CCHD CFM certificate. Facility has 10 business days to submit application and payment to CCHD.
  • The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection. EHS provided a copy of HAACP plan and labeling requirements at time of inspection. (see note below)
  • Observed wet wiping cloths not being stored in sanitizer solution.
  • Paper towels lacking at hand wash sink in employee restroom.
  • At time of inspection facility preparing raw juice items lacking a proper HACCP plan on site. EHS left a copy of Food Code requirements for preparing and packaging food on site, and HACCP requirements.
  • The following need further cleaning and sanitizing: * Interior of drawer coolers. * Wall behind food prep table with oven.

Update: 9/9/2020 6:15PM- This story was changed to reflect an update in the name of the establishment. Once known as Gangster Vegan Organics Phoenixville the establishment changed its name in June 2020 to The Juice Merchant.

HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards based on the following seven principles:

Principle 1: Conduct a hazard analysis.

Principle 2: Determine the critical control points (CCPs).

Principle 3: Establish critical limits.

Principle 4: Establish monitoring procedures.

Principle 5: Establish corrective actions.

Principle 6: Establish verification procedures.

Principle 7: Establish record-keeping and documentation procedures.

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. For successful implementation of a HACCP plan, management must be strongly committed to the HACCP concept. A firm commitment to HACCP by top management provides company employees with a sense of the importance of producing safe food.

For more information visit the US Food and Drug Administration web page when you click or tap here.