22 violations at Eastern Buffet Sushi & Grill in Uniontown inspection; Shelving in all walk-in coolers heavily rusted, Panko breading in the dishwashing area stored open with no covering

22 violations at Eastern Buffet Sushi & Grill in Uniontown inspection; Shelving in all walk-in coolers heavily rusted, Panko breading in the dishwashing area stored open with no covering

Uniontown, PA

Eastern Buffet Sushi & Grill

129 Mathews DR
Uniontown, PA 15401
724-425-2222

The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 7/27/2020. As a result of that inspection, and due to the severity of the specific violations the Eastern Buffet Sushi & Grill was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 22 violations were found.

Below is the most recent inspection results for Eastern Buffet Sushi & Grill:

Most Recent Inspection Inspection Type In Compliance  
01/23/2020 Regular In Violation(s) 2
10/09/2019 Follow-up In  
10/01/2019 Regular Out Violation(s) 22
05/09/2019 Complaint In Violation(s) 5
04/30/2019 Regular In Violation(s) 2
04/18/2019 Opening In  

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

  • Bulk container of cornstarch in the dishwashing area, is not labeled with the common name of the food.
  • Spoons/scoops at the buffet rice cooker observed stored in a container of water which is not maintained at 135°F.
  • Observed insert pans of frozen meat and case a lot of meat stored directly on the floor in the walk-in freezer, rather than 6 inches off of the floor as required.
  • Observed there was a hand dipped ice cream station for customer self-service. Station was taken offline and this part of the operation is to cease operation.
  • Roasted salmon, cream cheese, and prepared sushi rolls was held at 47°F-49°F, in the sushi prep area rather than 41°F or below as required. Ambient air temperature measured 49F. All TCS food held in unit voluntarily discarded. Probe thermometer was calibrated and verified by the manager.
  • Raw chicken was held at 48°F in the fryer area on a counter, rather than 41°F or below as required. Product was removed and placed inside of the reach in cooler.
  • The chlorine concentration in the sanitizing solution of the 3-bay ware wash sink was 0ppm, rather than 50-100 ppm as required.
  • Employee personal items petroleum jelly, vitamins, and lotion were observed in buffet food prep area and not stored in dressing rooms or identified storage area as required.
  • The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
  • Panko breading in the dishwashing area stored open with no covering.
  • Raw chicken was stored above raw seafood in the walk-in cooler.
  • Excessive debris observed on top of dishwashing machine.
  • Observed the shelving units throughout the kitchen have dry food residue and a build up of dust.
  • Old food debris observed on shelving in walk-in coolers.
  • Old food residue observed in the handwash sink, indicating uses other than handwashing.
  • The handwash sink in the dishwashing area was blocked and not accessible at all times for employee use.
  • Exterior of grease storage container heavily soiled.
  • Observed multiple open employee’s beverage containers in multiple food preparation areas.
  • Multiple sauces stored at self-serve buffet area unprotected.
  • Dried food residue observed on food-contact surface of slicer.
  • Plastic bowls used to portion multiple bulk foods left inside the container with encrusted food residue.
  • The handwash sink in the food prep area does not have single use towels.
  • Observed the walls throughout the kitchen had old splattered food residue. Observed there was pooling water on the floor throughout the kitchen.
  • Personal medications stored in buffet prep area.
  • Observed cooked pasta placed hot in the refrigerator / walk-in cooler in covered containers greater than 4 inches deep, which is not a proper cooling method. Product was pulled and separated into smaller pans for proper cooling.
  • Observed spray nozzle at the dish machine is hanging below the flood rim. Observed there is a non-food grade hose connected to the faucet of the 3 bowl sink and there is no back flow device and the nozzle has the ability to hang below the flood rim.
  • The food facility does not have a handwashing sink located in the buffet food prep area.