Fat Eddy’s in Grove City fumbles inspection; Fly-like insects too numerous to count (approximate 100) observed throughout the bar, ware washing, and food prep areas

Fat Eddy’s in Grove City fumbles inspection; Fly-like insects too numerous to count (approximate 100) observed throughout the bar, ware washing, and food prep areas

Grove City, PA

Fat Eddy’s

1920 Leesburg Grove City RD
Grove City, PA 16127

The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 8/26/2020. As a result of that inspection, and due to the severity of the specific violations Fat Eddy’s was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 9 violations were found.

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

  • Observed master containers of food (ribs, bread, ice) stored directly on the floor in the walk-in cooler and walk-in freezer areas, rather than 6 inches off of the floor as required. Discussed storage requirements with PIC. Address as needed.
  • Ware wash area table / wall junctures observed to have degraded and mold stained caulking near the spray wand area. A repeat violation from last year’s routine inspection. Address as needed.
  • The food facility does not have the original certificate for the certified food employee posted in public view. Address as needed.
  • Mechanical ware washing equipment observed with build up of filth and hard water deposit residue, throughout the interior, and not cleaned before use, and frequently throughout the day. Address as needed.
  • Food facility reduced oxygen packaging various meat items, without the required written procedures and HACCP plan. Observed various meat items in vacuum packaging, within the walk-in cooler. Facility has not been approved to conduct reduced oxygen packaging operations for various meat products, Facility to submit a HACCP plan to this Department for review and obtain approval, if you want to conduct ROP operations. Until that time, the vacuum packaging operations is NOT an approved process. Facility to immediately cease and desist vacuum packaging operations. (see below)
  • Plumbing system not maintained in good repair – observed the back prep area three-compartment sink drain line to not be plumbed properly to the floor drain. It appears like a piece of the drain line is missing. Condensate is leaking onto floor below and pooling, along the back wall. Address as needed.
  • One (1) vapor (Dichlorvos) insect control device observed to be hung above the back food prep area three-compartment sink. As per discussion, vapor devices not approved for use in a retail food facility environment. PIC removed and discarded the device during the inspection.
  • Fly-like insects too numerous to count (approximate 100) observed throughout the bar, ware washing, and food prep areas. Facility has various insect control devices located throughout, however, they are not effectively controlling the insects. Address as needed.
  • Observed a thick accumulation of dust on the ceiling vents and surrounding wall/tiles above the ware wash area back corner and in the hall by central walk-in cooler. Address as needed.

HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards based on the following seven principles:

Principle 1: Conduct a hazard analysis.

Principle 2: Determine the critical control points (CCPs).

Principle 3: Establish critical limits.

Principle 4: Establish monitoring procedures.

Principle 5: Establish corrective actions.

Principle 6: Establish verification procedures.

Principle 7: Establish record-keeping and documentation procedures.

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. For successful implementation of a HACCP plan, management must be strongly committed to the HACCP concept. A firm commitment to HACCP by top management provides company employees with a sense of the importance of producing safe food.

For more information visit the US Food and Drug Administration web page when you click or tap here.