27 inspection violations for Robesonia’s Heidelberg Family Restaurant; “Soiled linens stored under and in equipment on the cook line area which may contaminate food, utensils, or equipment”

27 inspection violations for Robesonia’s Heidelberg Family Restaurant; “Soiled linens stored under and in equipment on the cook line area which may contaminate food, utensils, or equipment”
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Robesonia, PA

Heidelberg Family Restaurant

910 W PENN AVE
ROBESONIA, PA 19551
610-693-5060

The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on January 2, 2020. As a result of that inspection, and due to the severity of the specific violations the Heidelberg Family Restaurant in Berks County was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 27 violations were found.

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

  • The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
  • Deli slicer has old food residue under blade at blade guard.
  • Soiled linens stored under and in equipment on the cook line area which may contaminate food, utensils, or equipment.
  • Food facility is using chlorine Sanitizer at an extremely high concentration of 200ppm in waitress area, not approved in the Code of Federal Regulations for food contact sanitizing at this level. Corrected.
  • Several trays of cooked and raw foods in the walk refrigerator/freezer area stored open with no covering.
  • Observed trays of uncovered food stored directly on the floor in walk in freezer area, rather than 6 inches off of the floor as required. Also trays of whole meats stored on floor in freezer. Corrected.
  • Observed clean dish racks stored on the floor in ware washing area. Corrected.
  • Hand wash sink in main kitchen is not working at this time and has a wood piece holding it up in the front. Sink must be repaired and have soap and towels and wood prop removed.
  • Observed clean food equipment (cups) and/or utensils in waitress area, stored wet in a manner that does not allow for draining and/or air drying (wet nesting). Corrected.*
  • The light intensity in the walk-in freezer storage area is not at least 10 foot candles.
  • Severely dented, swollen, distressed canned items observed in can rack area are and intended for use or sale in the food facility. Corrected.
  • Assorted food, which was cooled, was not reheated to 165°F within two hours, for hot holding. Food being reheated in plastic tubs in steam table. Corrected.
  • Custard pies were held at 56 °F, in the dessert case area, rather than 41°F or below as required. Also dairy creamers that must be refrigerated were sitting in an unrefrigerated counter in waitress area. Corrected.
  • Preset tableware is not wrapped, covered or inverted, or being removed at a frequency to assure tableware remains clean and sanitized.
  • The handwash sink in the bakery area being used as a food preparation sink as evidenced by observed old food debris in the sink.
  • Plumbing system not maintained in good repair – observed all drains leaking at the ware washing sinks next to dish machine. New sink on premise to be installed.
  • Observed employee peeling eggs sitting on crate with pot on floor in the ware washing area that has water and food debris build up. Corrected
  • Temperature measuring device for ensuring proper temperature of equipment is not available or readily accessible in most reach in refrigerator equipment.
  • Food facility does not have available chlorine sanitizer test strips or test kit to determine appropriate sanitizer concentration.
  • Paper towel dispenser empty at the handwash sink in the bakery area.
  • Working containers in counter area, used for storing *chemicals, cleaners* taken from bulk supplies, were not marked with the common name of the chemical. Corrected.
  • Wood legs supporting cook line and hand sink equipment, in the kitchen area, are not smooth, non-absorbent, corrosion resistant.
  • Observed deeply scored cutting boards not resurfaced or discarded as required.
  • Non-food contact surfaces not cleaned at a frequency to preclude accumulation of dirt and soil. Mold on splash guard area of the juice dispensing machine. Corrected.
  • Food employee observed storing clean food equipment while wet, and not allowing time for draining and/or air-drying. Corrected.*
  • Walk in cooler walls have the protective plastic coating on yet from installation that is peeling and falling off walls and must be removed.
  • Observed cardboard being utilized as a floor covering in walk in and also shelf covering in reach in cooler. Corrected.

* 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.

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