Breakaway Bar and Grill, Mouse droppings on food contact surfaces, New Kensington bar hit with 11 inspection violations following complaint

Breakaway Bar and Grill, Mouse droppings on food contact surfaces, New Kensington bar hit with 11 inspection violations following complaint

New Kensington, PA

Breakaway Bar and Grill in New Kensington

715 CRAIGDELL RD
New Kensington, PA 15068
724-212-7468

The Pennsylvania Department of Agriculture  conducted an unannounced retail food inspection on November 4, 2019. As a result of that inspection, and due to the severity of the specific violations the Breakaway Bar and Grill in New Kensington was cited as being, “Out of Compliance” with Pennsylvania food safety regulations. During this inspection a total of 11 violations were found.

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

  • Deli meats, cheese, food ingredient storage containers, in the cooler area, is not labeled with the common name of the food.
  • In use utensils are stored in a container that has food residue in it it is not properly sanitized
  • Mouse droppings found on numerous surfaces including food contact surfaces in the kitchen, food prep, and food cooking areas.
  • Food facility inspection indicates evidence of rodents activity in kitchen areas as evidenced by numerous rodent dropping exceeding 100.
  • The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
  • Potentially hazardous ready-to-eat food prepared in the food facility and held for more than 48 hours, located in the cooler is not being date marked.
  • Non-food contact surfaces not cleaned at a frequency to preclude accumulation of dirt and soil. Walk in cooler with dust on ceiling, coil, and fan unit. Shelves with old food residue on them.
  • Old food residue, dishes and utensils observed in the hand wash sink, indicating uses other than hand washing.
  • Ceiling tile missing in kitchen. Drains need cleaned under 3 bay sink.
  • Deli meat, cheese, cut tomato, sausage and other items was held at 42 to 47 °F, in the cooler area, rather than 41°F or below as required.
  • A working container of cleaner / sanitizer was stored above or on the same shelf with food, equipment, and/or single service articles in the food storage area.

* 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.