Allentown’s Hop Daddy’s Brewing fouls inspection; 10 violations, employee puts on gloves-doesn’t wash hands, no soap at hand sink in pizza prep area

Allentown’s Hop Daddy’s Brewing fouls inspection; 10 violations, employee puts on gloves-doesn’t wash hands, no soap at hand sink in pizza prep area

Allentown, PA

Hop Daddy’s Brewing Company

732 HAMILTON ST
Allentown, PA 18101
610-308-6837

The City of Allentown conducted an unannounced retail food inspection on 7/24/2020. As a result of that inspection, and due to the severity of the specific violations Hop Daddy’s Brewing Company was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 10 violations were found.

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

  • Food Employee observed donning single use gloves without a prior hand wash. Hands must be washed prior to donning single use gloves.
  • Observed pulled pork roast being placed hot in containers greater than 4 inches deep. This is an unapproved cooling method. Product should be placed in a container no deeper than 4 inches for proper cooling to occur.
  • Meatballs were being held in the hot hold unit at 111F instead of 135F or higher. Hot held food must be stored at 135F or above. Product was out of temperature less than 4hrs and promptly reheated to above 165F.
  • Food such as burgers, goat cheese, and salmon were observed in the bain marie at 46F, 45F, & 46F, respectively. Product was relocated. Continuously monitor temperatures to ensure food is held below 41F.
  • Raw wood is being used in the dish room as a support for the rinsing faucet next to the machine. Remove this item from the kitchen. Raw wood is an unapproved material for such uses in a food facility.
  • The hot water temp in the hot water sanitizing dish machine reported a high temp of 113F. Do not use this unit until it can produce hot water above 165F. Facility has a 3 bay sink for manual ware washing to occur.
  • The deli slicer blade and housing unit, a food contact surface, was left in a soiled state from the previous nights shift. Breakdown, clean, and sanitize this unit.
  • A bar employee reported washing and sanitizing bar utensils without a rinse solution between processes. Three bay sinks should be set up in the wash rinse sanitize order.
  • Pots and pans were being stored on a rack that less than 2 inches off the floor. Store these items so they are 6 inches or higher off the ground.
  • Soap was not available at the handwash sink in the pizza prep area.