15 inspection violations for West Lawn Friendly’s Restaurant; expired lunch meats more than 7 days and out of date milk

15 inspection violations for West Lawn Friendly’s Restaurant; expired lunch meats more than 7 days  and out of date milk

West Lawn, PA

Friendly’s Restaurant

The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on December 4, 2019*. As a result of that inspection, and due to the severity of the specific violations the Friendly’s Restaurant was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 15 violations were found.

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

  • Lunch meats and bagged items of food, a refrigerated, ready to eat time temperature control for safety food in the cook line area, was date-marked by the facility, but was beyond the 7 day use or sell by date and requires discarding. Items discarded. Also, out of date milk being used on the cook line that was discarded.
  • Food facility does not have available sanitizer test strips or test kit to determine appropriate sanitizer concentration
  • Waffle maker on cook line has a heavy thick grease, food residue layer build up on interior food contact part.
  • Old date labels and residue on “clean sanitized” dishes on dish rack.
  • The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
  • Loose/torn and missing rubber door gaskets observed on the lids of the ice cream cooling unit.
  • Observed clean food equipment and/or utensils in area, stored wet in a manner that does not allow for draining and/or air drying (wet nesting)**. Corrected.
  • Observed clean food equipment and/or utensils in clean dish rack area, stored uncovered or not inverted. Corrected.
  • Plastic utensils used for cooking are deformed and misshapen from heat, and are not durable under normal use in the food facility. Disposed utensil.
  • Observed deeply scored portable and bain marie cutting boards not resurfaced or discarded as required.
  • Fryer and grill equipment, in cook line area, with an accumulation of grease, dirt, food residue, on the sides a non-food contact surface.
  • Old food residue, dishes and utensils observed in the hand wash sink, indicating uses other than hand washing. Food in sink at ice cream area and dish in sink in food line.
  • 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. Service call placed items to be sanitized in sinks.
  • Mechanical ware washing equipment observed with build up of filth and food residue and not cleaned before use, and frequently throughout the day.
  • Floors under cook lines have a heavy build up of food debris, grease and trash and must be cleaned. Microwaves on cook line have dried encrusted spill debris and food debris underneath. Also insides of ice cream freezer has heavy ice and splash debris build up, reach in refrigerators on cook line have food splash residue/mold build up on interior of doors, interior sides and tops.
  • Non-food contact surfaces not cleaned at a frequency to preclude accumulation of dirt and soil. Floors and floor drains under sinks have a food debris, sludge build up that must be cleaned. Floor of walk in freezer has spilled food.
  • Metal coving along wall at walk in coolers is deteriorated and has holes and must be replaced.
  • Lights are not shielded or shatter proof over the kitche area. Light covers are missing on some lights.

* For some unknown reason there was some delay in this information being available from the Pennsylvania Department of Agriculture. As a rule The Pennsylvania Chronicle attempts to publish inspections within a short time of their becoming available.

** Wet nesting refers to the practice of placing two recently-washed items together in a nested fashion, preventing proper airflow. In a moist, dark, low-air environment, unseen bacteria grows unchecked, and suddenly that mixing bowl is a biological incident waiting to happen. Even at high temperatures, the food or ingredients you place on that wet-nested kitchen equipment can act as an accidental insulator, or even as fuel for further bacterial growth.