11 violations for Braza & Candela in Allentown; 11 violations, “food employee washing celery in a hand washing sink”

11 violations for Braza & Candela in Allentown; 11 violations, “food employee washing celery in a hand washing sink”

Allentown, PA

Braza & Candela

1756 S 4TH ST
Allentown, PA 18103

The City of Allentown conducted an unannounced retail food inspection on 5/28/2020. As a result of that inspection, and due to the severity of the specific violations Braza & Candela was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 11 violations were found. A number of violations involved food being held at unsafe temperatures.*

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

  • Raw pork and chicken were stored next to ready to eat salad in the Bain Marie. The food was moved immediately and the manager educated on the dangers of storing RTE food next to raw foods. Cooked and raw foods must be stored separately.
  • Food in the steam table was piled above the edge of the pan preventing proper hot holding temperatures. Ensure the food is kept below the edge of the pan.
  • The walk-in refrigerator was holding food at 60 degrees F. The walk-in cooler was repaired onsite. Food that had just been delivered remained in the walk-in and all other food was discarded. Do not use refrigeration units that are not capable of maintaining food at or below 41 degrees F. (see note below)
  • Food employees could not explain the wash, rinse, and sanitize procedure. The procedure was explained to them. Ensure there is a separate wash, rinse and sanitize compartment in the three bay sink when manually washing dishes.
  • Cardboard and other waste was accumulating in the waste disposal area around the dumpsters. Ensure all waste is placed in the dumpster and the lids are closed.
  • A box of plantains was stored directly on the floor rather than 6 inches off of the floor. Ensure all food is stored off of the floor.
  • Beans in a sauce were not cooled to 41 degrees F within 6 hours and were temped at 85 degrees F after overnight cooling. The beans were discarded. Foods should be cooled using shallow pans no larger than 4 inches deep.
  • Pasta salad and shrimp salad prepared before service were not cooled to 41 degrees F or below before placing in the refrigerated display unit. These salads were immediately placed in the walk-in freezer. Cool foods to 41 degrees F before placing them in the refrigerated display unit.
  • Food facility does not have available sanitizer test strips or test kit to determine appropriate sanitizer concentration. Provide sanitizer test strips for employee use.
  • Chicken in hot holding was being held at 109 degrees F instead of 135 degrees F or above. The food was immediately placed in a separate pan and reheated. Food held in the steam table should not be piled above the pans edge. This will ensure that the temperature stays above 135 degrees F.
  • Chicken waiting for sale, was being held in the convection oven that was turned off. The food was temped at 109 degrees F. Hot foods must be held at 135 degrees F or above after cooking or be cooled to below 41 degrees within 6 hours. Chicken was reheated for hot holding.
  • Chicken and pork in the walk-in refrigerator were 61 degrees F and 65 degrees F respectively. The chicken and pork were discarded.
  • Beans were held at 85 degrees F in the walk in cooler for more than 6 hours. The beans were discarded.
  • Observed a food employee washing celery in a handwashing sink. Handwashing sinks are only to be used for handwashing.
  • The person in charge did not have adequate knowledge of food safety and had not properly trained staff in food safety procedures.