201 W HARFORD ST
MILFORD, PA 18337
The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 5/7/2020. As a result of that inspection, and due to the severity of the specific violations Joey’s Pizza 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:
- A wet towel is under uncovered deli meat and cheese in the insert tray in the double baine marie. Uncovered aluminum trays of salad are stacked and on top of the deli meat.
- The prep table by the floor mixer, a food contact surface, was observed to have a wad of used chewing gum on the table surface, and was not clean to sight and touch. The chewing gum was removed and the table cleaned and sanitized.
- The meat slicer, a food contact surface, was observed to have food residue and was not clean to sight and touch. The slicer was disassembled for cleaning.
- The Person in Charge did not demonstrate adequate knowledge of the PA Food Code as evidenced by incorrect responses to food safety questions.
- Old food residue on the knife scabbard on the side of the bain marie opposite the three bay sink.
- Food ingredient storage containers, under the prep table by the floor mixer, are not labeled with the common name of the food.
- Marinara sauce 84*f and tomato sauce 47*f reheating on the steam table. The sauces were placed on the stove to reheat. Reheated to above 165*f. Shall reheat potentially hazardous food to 165*f or above within two hours prior to placing on a preheated hot holding unit. Shall maintain hot food at 135*f or above.*
- Pasta was held at 47*f to 50°F and chicken at 47*f, in the bottom front of the refrigerated drawers below the cook line, rather than 41°F or below as required. The pasta and chicken were placed in another refrigerator.
- The hand wash sink located at the front counter does not have water at a temperature of at least 100°F.
- Commercially processed refrigerated, ready to eat, time/temperature control for safety food, located in the walk-in cooler and refrigeration units, and held more than 24 hours, is not being marked with the date it was opened.
- Refrigerated ready to eat, time/temperature control for safety food prepared in the food facility and held for more than 24 hours, located in the walk-in cooler and refrigeration units, is not being date marked.
- Temperature measuring device for ensuring proper temperature of equipment are not available in the double baine marie and the refrigerated drawers below the cook line.
- Food facility does not have available chlorine sanitizer test strips or test kit to determine appropriate sanitizer concentration
- No sign or poster posted at the hand wash sink in the restrooms to remind food employees to wash their hands. Left signs for posting.
- Time in lieu of temperature being used in the food facility to control ready to eat potentially hazardous foods without written procedures or documentation to verify disposition of food.
- Sauce pot, on hook on the cook line, is severely pitted on the bottom and is not easily cleanable.
- Old food residue, gloves and debris on the floor under the prep stables and storage shelves in the floor mixer area.
*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.
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