18 violations at George’s Oasis Restaurant outside Allentown; cut vegetables and sliced deli meats/cheeses food were held at unsafe temp, fruit fly-like insect activity in the downstairs employee bathroom area

18 violations at George’s Oasis Restaurant outside Allentown; cut vegetables and sliced deli meats/cheeses food were held at unsafe temp, fruit fly-like insect activity in the downstairs employee bathroom area

Allentown, PA

George’s Oasis Restaurant

2355 SCHOENERSVILLE RD
ALLENTOWN, PA 18109
610-264-1955

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 George’s Oasis Restaurant was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 18 violations were found.

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

  • Front counter dessert cabinet, a non-food contact surface, has a ledge, projection, or crevice that does not facilitate cleaning and maintenance and is currently being repaired with clear packing tape (not an approved repair material).
  • Soda nozzles at the waitress station, deli slicer, and downstairs ice machine water tray, a food contact surface, was observed to have food residue and was not clean to sight and touch. Soda nozzles and deli slicer corrected on-site.
  • Observed front ice cream freezer equipment, in front counter area, with an accumulation of dust, dirt, food residue, mold-like and slime-like debris on non-food contact surfaces. Corrected.
  • Ceiling in the back stove area is cracked / roughened / and is not a smooth, easily cleanable surface. Observed piece of tape hanging from ceiling as an unapproved repair method.
  • Food facility inspection indicates evidence of fruit fly-like insect activity in the downstairs employee bathroom area, but facility does have a pest control program.
  • Walk-in cooler ceiling fan guards and behind grill/fryer area of the food facility is extremely dirty, dusty, and in need of cleaning.
  • A working container of cleaner / sanitizer was stored above or on the same shelf with food, equipment, and/or single service articles in the front counter area. Corrected.
  • The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
  • Facility does not have complete and up-to-date records for frozen dessert machine testing and has stopped monthly sample testing. Discussed solutions with PIC.
  • Repackaged muffins food is not labeled properly with the name of product, ingredient statement, net weight, distributed by statement and/or nutritional facts; and are not labelled to clearly indicate any “Big 8” allergen ingredients and/or the allergen warning statement. Discussed with PIC.
  • Working containers in front counter area, used for storing chemicals, cleaners taken from bulk supplies, were not marked with the common name of the chemical. Corrected.
  • Various cut vegetables and sliced deli meats/cheeses food were held at 50°F, in the cook line bain marie area, rather than 41°F or below as required. Corrected by moving all food to walk-in for cooling as products have been in unit less than 4 hours.
  • 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, is not being date marked.
  • Loose rubber door gaskets observed on the walk-in freezer cooling unit.
  • Thermometers for ensuring proper food temperatures are not calibrated and/or functioning properly in front counter dessert area. Corrected.
  • Observed cardboard being utilized as a floor covering in the walk-in cooler, downstairs employee bathroom, and back stove area.
  • Soap was not available at the handwash sink in the employee bathroom basement area.
  • Food facility has an employee who held a Certified Food Manager certificate; however, the certificate has expired and is no longer valid.

*The temperature danger zone is food temperatures between 41 and 135 degrees Fahrenheit and the most rapid bacteria growth occurs between 70 and 125 degrees Fahrenheit. The longer food sits in this temperature range, the greater the risk that bacteria will begin to grow on food. These violations are considered, "Food Borne Illness Risk Factor" violations.