Hunan Restaurant in Ardmore, Mouse like dropings on floor near ice machine and at top of stairs in upstairs storage area, 11 violations found

Hunan Restaurant in Ardmore, Mouse like dropings on floor near ice machine and at top of stairs in upstairs storage area, 11 violations found

Ardmore, PA

Hunan Restaurant in Ardmore

47 E.Lancaster AVE
Ardmore, PA 19003

The Montgomery County Department of Health and Human Services Office of Public Health (MCOPH) conducted an unannounced retail food inspection on November 26, 2019. As a result of that inspection, and due to the severity of the specific violations the Hunan Restaurant in Ardmore was cited as being, “Out of Compliance” with Pennsylvania’s 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:

  • (3 times repeat violation) facility storing raw food items above ready to eat food items at walk in freezer as well as two door under counter cooler in front prep area. COS – Facility instructed that multiple repeat violations may lead to immediate legal actions.
  • 16 – food-contact surfaces; cleaned & sanitized

    Comments: mold-like growth observed on interior shielding of ice machine. Facility cleaned and sanitized during time of inspection.

  • Facility lacking approved date markings for TCS food items* at multiple refrigeration units. EHS discussed approved date marking requirements with CFSM. Facility instructed opened or prepared TCS food items require discard date markings of seven days following the preparation or the piercing of the packaging of the TCS food items not meant for use within 24hrs.
  • Facility lacking time log for TCS food items stored outside of refrigeration on prep table across from cooks line. COS – facility created log during time of inspection.

  • Facility storing can of WD40 on shelving adjacent to food items under prep table at back kitchen.

  • Facility observed propping open rear exterior door in kitchen without screen door in place. Facility closed door during time of inspection.

  • Food items stored on floor of walk in freezer.

  • Facility nesting food storage bins inside of food prep cooler top on cooks line.**

  • Wet wiping clothe stored outside of sanitizer in front prep area at sushi station.

  • Wet wiping clothes stored in sanitizer bucket with inadequate concentration of sanitizer at front entrance to back kitchen.

  • Facility storing knives hanging between crevice of food prep cooler and prep table on cooks line.

  • Facility storing scoop inside of ice bin at front of kitchen with handle in contact with ice for human consumption.

  • Rust accumulation / damage observed on shelving of walk in cooler.

  • Facility lining interior of toaster of at sushi prep with aluminum foil.

  • Heavy ice accumulation observed on interior of reach down ice cream freezer at front of entrance to back kitchen area. Facility instructed to defrost.

*Foods that need time and temperature control for safety—known as TCS foods—include milk and dairy products, eggs, meat (beef, pork, and lamb), poultry, fish, shellfish and crustaceans, baked potatoes, tofu or other soy protein, sprouts and sprout seeds, sliced melons, cut tomatoes, cut leafy greens, untreated garlic.

** Wet nesting refers to the practice of placing two recently-washed items together in a nested fashion, preventing proper airflow. In a moist, dark, low-air environment, unseen bacteria grows unchecked, and suddenly that mixing bowl is a biological incident waiting to happen. Even at high temperatures, the food or ingredients you place on that wet-nested kitchen equipment can act as an accidental insulator, or even as fuel for further bacterial growth.