Eating utensils have food residue, West Chester University Lawrence Hall slapped with 6 violations by County Health Department

Eating utensils have food residue, West Chester University Lawrence Hall slapped with 6 violations by County Health Department

West Chester, PA

University of West Chester Lawrence Center Dining Hall

700 S New ST
West Chester, PA 19383
610-436-2730The Chester County Health Department conducted an unannounced retail food inspection on November 21, 2019. As a result of that inspection, and due to the severity of the specific violations the University of West Chester Lawrence Center Dining Hall was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 6 violations were found.

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

  • GRILL: Clean out and defrost the novelty freezer. CATERING WALK IN: Clean all of the shelving. DAIRY/PRODUCTION WALK IN: Clean all shelving as needed. PRODUCE WALK IN: Clean all shelving as needed. EBB WALK IN: Clean the floor and walls. BAKERY WALK IN REFRIGERATOR: Clean the exterior of the door and floor. Correct the above within 7 days.
  • Eating utensils in the rack near Lindsays Garden were observed to have food residue and were not clean to sight and touch. They were removed on site. Review washing procedures with staff.
  • CLASSIC COMFORT STATION Slices of pork were held at 124°F on the serving line rather than 135°F or above as required. The hot box was also found at 137°F. All foods were immediately removed from the line and hot box and brought up to proper temperatures. Later in the inspection the hot box was found at 170°F. Review all procedures with staff today. FREESTYLE STATION: The rice inside the steam table was 112°F. It must be held at 135°F or more. Correct immediately and review all procedures with staff today.*
  • SALAD BAR: Melons: 46°F Shredded Cheese: 46°F Vinaigrette: 61°F DESSERT COUNTER REFRIGERATOR: 46°F DESSERT STATION: #7 Continental Ref: 48°F CHEFS TABLE STATION: Blue Cheese: 50°F All potentially hazardous foods must be held at 41°F or less. Make changes today to the salad bar set up and repair all units as necessary within 48 hours.
  • BAKERY WALK IN FREEZER: Remove all of the ice buildup on the ceiling, fan/fan housing and the floor. Repair any leaks/drains. Correct within 7 days.
  • SOUP LIDS AT SALAD BAR: Two lids would not stay connected when lifted. Repair/replace these lids within 7 days.
  • STEAMER HOOD: This hood is not exhausting the steam in that condensation is accumulating on the inside the hood canopy and then dripping profusely onto the floor and the equipment underneath the hood. Repair this hood within 7 days.
  • STUDENT WARES DISH WASHER: The pump is leaking profusely. Repair within 48 hours.
  • The multi-quaternary ammonia concentration in the sanitizing solution of the 3-bay ware wash sink was 500 ppm, rather than 150-400 ppm as stated on the manufacturers use directions. The self mixing system must be serviced immediately. In the meantime add extra water to the solutions made and check with ppm with your test strips to ensure it is within the proper range.

* 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.