New Holland, PA
PJ’s Steak & Hoagie Shack
114 E Main St
New Holland, PA 17557
The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 7/2/2020. As a result of that inspection, and due to the severity of the specific violations PJ’s Steak & Hoagie Shack 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:
- Internal temperature of pepperoni, sausage and cheese in Bain Marie ranged from 45F to 47F rather than 41F or below as required. Voluntarily discarded.
- Due to a plumbing issue with cold water spigot, water was turned off at kitchen handwashing sink. Water turned on and a call was made for service at time of inspection
- Observed an accumulation of food debris and grease on floor and under equipment.
- Sanitizer for conducting ware washing was not available.
- Stored knives, and cutting boards, food contact surfaces were not clean to sight or touch.
- The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
- Observed wet wiping cloth in kitchen area, not being stored in sanitizer solution between use.
Black Olive Family Diner in Columbia hit with 17 violations; pink residue on deflector plate of ice maker; roast beef, chipped beef, soups, tuna salad, chicken wings not date-marked
Black Olive Family Diner in Columbia hit with 17 violations; pink residue on deflector plate of ice maker; roast beef, chipped beef, soups, tuna salad, chicken wings not date-marked
Weiser’s Market in Lititz hit with 12 violations pink slime build-up in hand sink in deli prep area, cheese and meat slicers are not being cleaned once a day rather than once every 4 hours as required to prevent bacteria growth
Weiser’s Market in Lititz hit with 12 violations pink slime build-up in hand sink in deli prep area, cheese and meat slicers are not being cleaned once a day rather than once every 4 hours as required to prevent bacteria growth
