Chen Du in Paoli CLOSED; 19 violations, “The presence of extensive rodent activity constitutes an imminent health hazard”

Chen Du in Paoli CLOSED; 19 violations, “The presence of extensive rodent activity constitutes an imminent health hazard”

Paoli, PA

Chen Du

82 E LANCASTER AVE UNIT C5
Paoli, PA 19301
610-889-4870

The Chester County Health Department conducted an unannounced retail food inspection on 2/3/21. As a result of that inspection, and due to the severity of the specific violations Chen Du was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 19 violations were found.

The inspector stated in the inspection report:

The presence of extensive rodent activity constitutes an imminent health hazard. Pursuant to §8-404.11 of the food code, upon being notified of the imminent health
hazard the person in charge elected to cease operations to allow for a required pest control service and thorough cleaning to remove rodent droppings and gnawed
packages and foods. An inspection must be conducted prior to this facility reopening. Call the number provided below and on the inspector’s card in order to schedule this
follow up.

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

  • Time in lieu of temperature being used in the food facility to control ready to eat potentially hazardous foods without written procedures or documentation to verify disposition of food. Egg drop soup is prepared and held for one hour in a steam table which is powered off. In order to prevent illness, the steam table must be turned on to maintain soup at 135°F or above or written procedures for time as a control must be developed and produceable for the department to review during inspection.
  • Chlorine chemical sanitizer residual detected in the final sanitizer rinse cycle of the low temperature sanitizing dishwasher was ~10 ppm, and not 50-100 ppm as required. Repair by date and use three compartment sink to sanitize dishes and utensils until repaired. Unscented chlorine bleach labeled for food contact surface sanitizing can be used to prepare the sink until machine is repaired.
  • Paper towel dispenser empty at the handwash sink in the prep area. Restock and maintain paper towels and soap at hand sink at all times of operation.
  • Food Employees food prepared and stored in prep area alongside food for public consumption. Remove employee meals and consume in designated break area or dining room.
  • Observed food packages (dried chilis) gnawed open and contaminated by rodent droppings in the dry storage area in basement. Discard open food and any foods or ingredients with gnawed or opened packages.
  • Potentially hazardous ready-to-eat food prepared in the food facility and held for more than 24 hours, located in the prep and reach in coolers, is not being date marked. Date mark precooked shrimp and noodles and use or discard within 7 days.
  • The handwash sink in the prep area was blocked by a large pan upon inspector’s arrival and not accessible at all times for employee use. Later in the inspection the same sink was blocked again by a bowl of thawing meat. This sink must be available at all times for employees to wash their hands during operating hours.
  • Back door has a gap and does not protect against the entry of insects, rodents, and other animals. Repair with door sweep or other effective means by date.
  • A hand soap pump bottle observed at the food prep sink. Employees must wash hands at handwashing sinks ONLY. Remove hand soap from food prep sink.
  • Observed extensive rodent activity throughout facility to include dry storage area and food prep area. Nesting and gnawing of food packages observed in basement storage area. Complete a licensed pest service immediately and conduct a thorough cleaning of affected areas.
  • Observed spray cans of insecticides in the prep area, dish washing area, and basement dry storage area, not labeled by the manufacturer as approved for use in a food facility. Discard these products and ensure pesticides are applied according to the EPA registered label only. Residential or home use products may not be used in a food facility.
  • Wet wiping cloths in prep area on cutting board, not being stored in sanitizer solution. PIC discarded cloth during inspection.
  • Frozen meat observed thawing at room temperature on the hand sink, which is not an approved thawing method.
  • Several raw animal foods were stored above ready to eat vegetables in the prep line reach-in cooler. Rearrange based on cooking temperature with vegetables and other ready to eat foods above any raw animal foods.
  • Knives observed stored between equipment. Store clean on appropriate rack or store in use on a cleanable food safe surface such as a cutting board or in a pan in the prep top.
  • Mechanical ware washing equipment observed not being operated according to the manufacturer’s data plate. Wash solution only reached 100°F during inspection. Confirm this temperature is correct for detergent and machine prior to operating this machine without a booster heater or a higher temperature water supply.
  • Non-food contact surfaces not cleaned at a frequency to preclude accumulation of dirt and soil. Complete a deep cleaning of floors and behind equipment.
  • Vertical ceiling panels, in the prep area, is not durable, smooth, non-porous, non-absorbent. Replace with vinyl coated panels or similar to allow for cleaning.
  • The hand sink is located next to a food prep table with rice and dried chilis stored open while in use. A splash guard is required on the hand sink if this table is going to be used for these food items.