Finleyville Sunoco fouls inspection; 15 violations, hot sandwiches held for 4 hours in temperature danger zone

Finleyville Sunoco fouls inspection; 15 violations, hot sandwiches held for 4 hours in temperature danger zone

Finleyville, PA

Duke’s Finleyville Sunoco


The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 6/2/2020. As a result of that inspection, and due to the severity of the specific violations Duke’s Finleyville Sunoco was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 15 violations were found.

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

  • Meatball and chicken sandwiches in the hot hold unit have an internal temperature at 121*F and 128*F respectively. Items in display since 9 AM. Items discarded. Hot hold must be above 135*F. The inspector’s report shows an arrival time of 12:58PM and left at 2:52PM (see note below)
  • Sliced cheese and cheese sticks in the preparation cooler have an internal temperature at 53*F. Items in cooler greater than 6 hours have been discarded. Agents thermometer checked with facility thermometer. PIC stated they called a service person for this cooler. (see note below)
  • The preparation area hand wash sink is covered with a metal tray and is not being used according to the PIC because it is clogged. Employees using the ware wash sink to wash hands.
  • Outside dumpster lids are both open when not in use.
  • Ceiling tiles missing and insulation hanging from the ceiling in the ware wash room.
  • The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
  • Prepackaged sandwiches in the front display case and also in the hot hold units are not labeled properly with the ingredient statement and sub-ingredients. Violation previously cited.
  • FEC posted expired on 2-24-20.
  • Soap was not available at the hand wash sink in the employee restroom. Supplied. Corrected.
  • The hand wash sink in the food preparation area does not have single use towels, continuous towels, or air drying device.
  • Mops are not being hung to air dry. Mop on floor by ware wash sink.
  • Observed garbage piled on the ground by the outside dumpster.
  • Cooked meat balls in the walk in cooler and sandwiches in the hot hold cases and the grab -n- go case are not date marked.
  • Preparation cooler has an ambient air temperature at approximately 53*F. (see note below)
  • Build up of old debris in the preparation area hand wash sink.
  • Old food debris in the Ojeda freezer.

*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. These violations are considered, "Food Borne Illness Risk Factor" violations.