10 violations Downingtown Country Club; 2 dead roaches in 3 compartment sink, hazardous food items with no date marking

10 violations Downingtown Country Club; 2 dead roaches in 3 compartment sink, hazardous food items with no date marking

Downingtown, PA

Downingtown Country Club

93 Country Club DR
Downingtown, PA 19335

The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 9/2/2020. As a result of that inspection, and due to the severity of the specific violations the Downingtown Country Club 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:

  • Numerous potentially hazardous food items in the upstairs kitchen beared (sic) no date labeling. All potentially hazardous foods prepared on site or removed from the manufacturer packaging must be date labeled. Items shall have a refrigerated shelf life not to exceed 7 days. Please train all staff in proper labeling practices and conduct enforcement.
  • Basement walk-in cooler condensate drain appears to be clogged and backing up into the dishwashing area floor. Clear the drain of any obstructions.
  • Main bar three compartment sink. The right spigot handle sprays water from the base. Repair the spigot handle. Also, no hot water provided at this sink. Provide hot water of at least 110 degrees F to this dishwashing sink. Correct within 10 days.
  • Provide a food temperature thermometer in the half way house. Staff are to monitor cooking and holding temperatures of hot dogs and burgers. Cook burgers for 158 degrees F and hot dogs are to be reheated to at least 135 degrees F.
  • Numerous pieces of equipment were observed to be in disrepair, including: Walk-in freezer, ice maker and two tap countertop cooler. Maintain equipment in good repair. Repair or remove the units within 30 days.
  • Observed soiled pot and pans sitting in the three compartment sink. Items were sitting in the sink since the weekend. Dishware is to be cleaned nightly to prevent a food source for vectors. Ensure closing activities call for the cleaning of all dishware and equipment.
  • Upon entry, the upstairs kitchen rear handwashing sink had no hot water. Keep hot or temperature water supplied at all food service handwashing sinks at all times. Water temperature should be maintained between 100-110 degrees F.
  • Upstairs’s main kitchen had areas of missing floor tile and numerous tiles that are cracked. Replace the missing floor tiles within 10 days. Provide a plan of correction to the Department for the replacement of all cracked floor tiles.
  • Two dead roaches were observed in the basement three compartment sink. Continue with monthly (at a minimum) extermination services. Seal all holes and wall pass throughs, to prevent vector harborage areas. Keep the facility clean/no soiled surfaces or dirty equipment. Ensure all dishware are cleaned at the end of each night. Take the trash out daily. Do not leave any exposed food out. Maintain all structure in good repair. Consult with your pest control operator during each service. Note: Extermination invoice received.
  • Observed no overhead coverage for the outside bar. Overhead coverage must be provided. Either relocate the bar underneath of the existing tent or provide a separate tent. Correct before the next use.
  • Outside bar. At the time of inspection it was learned staff are mixing drinks at the outside bar. You must provide a hand sink at the bar. Correct within 21 days. Provide a specification sheet for the proposed handwashing sink. In the interim, provide a temperature handwashing station consisting of a five gallon spigoted cooler, soap, paper towels and catch basin or eliminate mixed drinks. Serve bottle and can beverages only.