Inspection Jimmy Wan’s in Cranberry TWP; Wontons stored in garbage bags in garbage cans, 10 violations, fouls 2nd annual inspection

Inspection Jimmy Wan’s in Cranberry TWP; Wontons stored in garbage bags in garbage cans, 10 violations, fouls 2nd annual inspection

Cranberry Township, PA

Jimmy Wan’s Restaurant and Lounge

1686 PA-228
Cranberry Twp, PA 16066

The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 7/7/2020. As a result of that inspection, and due to the severity of the specific violations Jimmy Wan’s Restaurant and Lounge was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 10 violations were found.

Department of Agriculture records show Jimmy Wan’s Restaurant and Lounge was found, “Out of Compliance” at its 2019 inspection, and was cited for 4 lower level, “Lack of Good Retail Practices” violations at the follow-up to the earlier inspection on May 16, 2019:

Most Recent Inspection Inspection Type In Compliance  
07/25/2019 Follow-up In Violation(s) 4
05/16/2019 Regular Out Violation(s) 11

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

  • An insect control device (4 hanging Fly Strips) located in kitchen area with potential to contaminate food, equipment, and / or utensils. Hanging fly strips not approved in/over food preparation areas)
  • Paper towel dispenser empty at the handwash sink in the Ware washing and Employee Restroom area.
  • Raw Duck hanging over Raw Shrimp in kitchen area.
  • Chicken was held at 47*F °F, in the 1 door True Cooler in GenTso area, rather than 41°F or below as required. Shrimp in 1 door True Cooler was held at 45*F. Products placed in cooler(placed in unit at 10:30 AM(3 hrs). Batter in unit was held at 50*F-product disposed.
  • 1 door True cooler(in Gen Tso area) has ambient temperature of 50*F rather than 41*F or below. Unit emptied. Do not store TCS Foods for safety in unit until can maintain foods at 41*F or below.
  • Chlorine chemical sanitizer residual detected in the final sanitizer rinse cycle of the low temperature sanitizing dishwasher(Bar Area) was 0 ppm, and not 50-100 ppm as required. Re-sanitize all glassware/items ran thru bar area ware washing machine. Use manual 3 bay sink for cleaning and sanitization of dish and glassware and other items requiring sanitization.
  • Wood shelving in upstairs dry storage area by Cashews and dried hot peppers has food spillage.
  • Facility is using gray plastic “Rubber Maid”type garbage cans as food/ingredient storage bin(Won Tons) with black can liner/garbage bag in dry storage area. Items not smooth, easily cleanable/designed for food use. Obtain and use approved food grade containers and bags for food storage
  • Soap was not available (in soap dispenser) at the handwash sink in the ware washing and employee restroom area.
  • Observed uncooked, salted(marinated)duck hanging on hooks at room temperature(72*F). Product is drying as part of process to make “Peking Duck”. Product placed out at 10:30 AM (out for 3 hrs).This is “SPECIALIZED PROCESS BEING CONDUCTED AT RETAIL”(Drying of meat/poultry), and requires HACCP Plan that is submitted to and approved by PA Dept olf Agriculture. Inspector emailed HACCP Template and info on “Specialized Processes at Retail” and CCP info /article on Peking Duck.