22 violations for McKenzie Brewhouse in Devon cited after Health Department inspection, “food contact surfaces, were observed to have food residue and was not clean to sight and touch”

22 violations for McKenzie Brewhouse in Devon cited after Health Department inspection, “food contact surfaces, were observed to have food residue and was not clean to sight and touch”

Berwyn, PA

McKenzie Brewhouse in Devon

Valley Fair Shopping Center
324 W Swedesford RD
Berwyn, PA 19312
(610) 407-4300

The Chester County Health Department conducted an unannounced retail food inspection on December 23, 2019. As a result of that inspection, and due to the severity of the specific violations the McKenzie Brewhouse in Devon was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 23 violations were found.

The inspector made the following statement at the end of the report:

New License to Operate cannot be issued at this time until corrective actions have been completed. A follow-up inspection may still be conducted at the inspector’s discretion. Should the above-noted violations remain uncorrected at the time of a follow-up inspection, the facility may be scheduled for a second follow-up inspection, which carries a fee of $250.00, to be paid prior to the second follow-up inspection taking place. Should a third follow-up inspection be scheduled, a $350.00 fee is assessed for this inspection as well as all subsequent follow-up inspections, until the facility has achieved full compliance.

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

  • Inadequate ice bath observed along cook line from crab meat. Encompass 75% of all side walls when using ice baths, use larger ice bin containers.
  • Old food residue and staff rinsing knife in the hand wash sink by three bays sink indicating uses other than hand washing. These sinks are for hand washing only, inform all team members and enforce through managerial team.
  • NY Strip trays in dairy / protein walk in cooler are not provided with date labeling to ensure the 7-day shelf life can be met.
  • The following food contact surfaces, were observed to have food residue and was not clean to sight and touch. 1-Bar glassware 2-Deli slicer 3-cutting board at steam table
  • Interior temperature measuring device for ensuring proper temperature of equipment is not available or readily accessible 1-Provide all cook line bain maires / drawers with interior thermometers.
  • Provide QA test strips for 3 bay sink (Quaternary Ammonia)
  • Food employee observed storing clean food equipment while wet, and not allowing time for draining and/or air-drying. Ensure all equipment is air dried prior to storage. Maybe provide fan if needed*
  • Plumbing system not maintained in good repair – 1-Womens restroom, far left faucet leaking during use.
  • Milk containers in salad station and server station by rutters dated 12/20/ 2019. All dairy must be used by the manufactures sell by, best by, use by dates.
  • Souffle cups observed at Dijon and vinaigrette dressing at salad station and not provided with a handled scoop.
  • Provide routine cleaning schedule to the Department; Clean the following 1- Cook line floor under all equipment including the bain maires 2-Interior of all cook line refrigeration including salad stations. 3-Middle ceiling vent on cook line 4-Server ceiling tiles (6) adjacent to ceiling vent.\ 5-Bar shelves for glass ware 6-bar floor 7-Server station floor under all equipment 8-Brewmaster table and floor- Eliminate crumb 9- Prepared foods walk in cooler lights 10- Walk in freezer floor 11- Glass chiller at bar – remove broken glass
  • The protein / dairy walk in cooler far rear wall observed rusty and is not durable, smooth, non-porous, non-absorbent. Provide new surface finish to rusty areas on wall, stainless steel or FRP
  • Excessive ice build up observed on bags of chicken in the walk in freezer – Discard product in blue and clear bags.
  • Observed in-use knives and /or cleavers stored between table edges or between tables, an area not easily cleanable & sanitized. Salad station behind food prep sink. – Oscar corrected on site.
  • Observed onion bag in vegetable walk in cooler stored directly on the floor in rather than 6 inches off of the floor as required.
  • Dressing bain maire was held at 50 °Frather than 41°F or below as required. Discard all potentially hazardous foods, provide adequate ice bath until serviced or do not use at all.**
  • The hand wash sink located in the male restroom area does not have water at a temperature of at least 100°F. Temperature measured at 70 F.
  • Frozen foods observed not maintained in a frozen state in the cook line reach in freezer – have unit serviced and maintain in frozen, hard to touch state.
  • Provide two working sink stoppers at three bay sink in kitchen.
  • The following equipment not observed in good repair; 1-Walk in freezer door 2-WAlk in cooler – vegetable door 3-Server station bain maire – Not working 4-Several cracked plastic food containers (4) discarded, purge all equipment and discard all broken cracked plastic ware including lids. 5-Excessive ice build up in walk in freezer under compressor 6-Cracked sugar lid – large bin by walk in unit- replace lid 7-Up right double door reach in salad station – leaking water up top
  • Provide electrical face plate at box to right of three bay sink.

* 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.

** 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.