Inspection at Knight & Day Diner in Lititz slapped with 13 violations; no sanitizer in dish washer, can opener blade, a food contact surface, contained food residue

Inspection at Knight & Day Diner in Lititz slapped with 13 violations; no sanitizer in dish washer, can opener blade, a food contact surface, contained food residue

Lititz, PA

Knight & Day Diner

3140 LITITZ PIKE
Lititz, PA 17543
717-490-6198

The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 5/8/2020. As a result of that inspection, and due to the severity of the specific violations the Knight & Day Diner was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 13 violations were found.

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

  • Ice cream dipper well for dipping utensils to flush particulates to the drain, was not on.
  • Food facility has a reminder statement on the menu for foods that are / or could be served raw or undercooked to the consumer; however, does not clearly disclose which foods the reminder statement applies to.
  • Can opener blade, a food contact surface, contained food residue and was not clean to sight and touch.
  • Several stored rubber spatulas contained nicks and gouges and are no longer durable or a smooth surface. Voluntarily discarded
  • Ceiling over dishwasher is heavily peeling. Walk-in cooler ceiling near condenser is peeling exposing insulation.
  • Food employee’s jacket observed strewn over mixer electrical box next to mixers although a personal storage area for employee belongings is provided.
  • Meatballs and sausage gravy held on steam table had internal temperatures of 119F and 128F respectively rather than 135F or above as required. Voluntarily discarded (see note below)
  • Chicken Wings held in refrigerated drawer had an internal temperature of 49F rather than 41F or less. Voluntarily discarded. (see note below)
  • A plate is being used to scoop croutons rather than a utensil with a handle. (allows hands to touch)
  • Chlorine chemical sanitizer residual detected in the final sanitizer rinse cycle of the low temperature sanitizing dishwasher was 0 ppm, and not 50-100 ppm as required.
  • A container of 409 Multi Surface Cleaner observed stored on the same shelf as clean food equipment.
  • The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
  • Observed numerous metal inserts and pans near 3 bay sink stored wet in a manner that does not allow for draining and/or air drying (wet nesting). (see note below)

*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.

*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.