12 violations for Goodfella’s Pizza in Matamoras; 12 violations, fumbles 3rd straight regular food safety inspection

12 violations for Goodfella’s Pizza in Matamoras; 12 violations, fumbles 3rd straight regular food safety inspection

Matamoras, PA

Goodfellas Italian Restaurant

111 Hulst DR STE 704
Matamoras, PA 18336

The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 4/23/2020. As a result of that inspection, and due to the severity of the specific violations Goodfellas Italian Restaurant was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 12 violations were found.

This latest inspection marks the third straight regular inspection in which the restaurant failed to be found, “In Compliance.”

  • 05/14/2018- 18 violations
  • 05/21/2018- follow up to earlier inspection- 0 violations
  • 05/06/2019- 15 violations
  • 05/14/2019- follow-up with one violation and was found, “In Compliance”

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

  • Temperature measuring device for ensuring proper temperature of equipment is not available in the Hot Point refrigerator in the storage area and the prep area bain marie.
  • Knives, in the scabbard on the cook line prep table, food contact surfaces, were observed to have food residue and were not clean to sight and touch. Knives were placed at the dishwasher for cleaning. Old food residue on the can opener blade. The can opener was removed for cleaning.
  • Build up of old food residue on the table and shelf below the BBQ and grill on the cook line. Dust covering shelves, cans and storage in the prep area.
  • Working containers throughout the facility, used for storing *chemicals, cleaners* taken from bulk supplies, were not marked with the common name of the chemical.
  • Marinara sauce on the hot holding unit was 73*f. The sauce was reheated on the stove to 178*f. Shall reheat potentially hazardous food to 165*f or above on the stove/oven, within two hours; and maintain on a preheated hot holding unit at 135*f or above.
  • Some commercially processed refrigerated, ready to eat, time/temperature control for safety food, located in the walk-in cooler and refrigerators, and held more than 24 hours, is not being marked with the date it was opened.
  • Some refrigerated ready to eat, time/temperature control for safety food prepared in the food facility and held for more than 24 hours, located in the Walk-in cooler and refrigerators, is not being date marked.
  • Food thermometer calibrated at 42*f. Instructed owner in calibration procedures.
  • Chlorine chemical sanitizer residual detected in the final sanitizer rinse cycle of the low temperature sanitizing dishwasher was 0 ppm, and not 50-100 ppm as required. Shall manually sanitize food contact surfaces until the dishwasher is repaired.
  • Food employee certification is not posted or available.
  • The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
  • Food ingredient storage containers, in the facility, are not labeled with the common name of the food.
  • Old food residue in the unused bain marie on the cook line.