Miedel’s Restaurant fumbles inspection; mouse droppings found, 16 violations cited by state inspector for Connelsville eatery

Miedel’s Restaurant fumbles inspection; mouse droppings found, 16 violations cited by state inspector for Connelsville eatery

Connellsville, PA

Miedel’s Restaurant

1701 Buttermore Blvd
Connellsville, PA 15425

The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on January 8, 2020. As a result of that inspection, and due to the severity of the specific violations the Miedel’s Restaurant was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 16 violations were found.

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

  • Observed raw meat being stored incorrectly in cold-holding unit, allowing potential for cross-contamination. Product was moved to the bottom of the unit. Corrected.
  • Observed broccoli and cheese soup being held at 120*F. Product was reheated to 165*F. Corrected.*
  • Milkshake machine not being cleaned properly. Facility cleaned product during inspection.
  • All cutting boards are not being cleaned. Corrected on spot.
  • The food facility does not maintain Food Employee Certification records as required. Facility has a FEC with an expired date of 2018.
  • Observed dirt/food residue present on the walls in the kitchen.
  • The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
  • Observed neither detergent or sanitizer in the dish washing machine. Unit is shut down. Facility is going to get dish washing machine properly repaired, and use 3-compartment sink in the meantime.
  • Food facility has an employee who held a Certified Food Manager certificate; however, the certificate has expired and is no longer valid.
  • Observed 3-compartment sink has a direct connection to the floor drain, creating possible backflow of sewage.
  • Observed beef stew, in a cold-holding unit being labeled by a date of more than 7 days. Product was discarded.
  • Paper towel dispenser empty at the hand wash sink in the dry storage area.
  • Observed mice droppings (<12) in the back bar room, which is not being used. Facility cleaned area, and is going to put bait stations around to mitigate issue.
  • Observed deli sliced meats and cheese in the Walk-In Cooler not being date marked. Product is going to date product with today’s date, and follow procedure following. Corrected.
  • A utility sink or curbed cleaning facility with a floor drain is not provided in the food facility.
  • The hand wash sink in the kitchen area was blocked by CO2 tanks and not accessible at all times for employee use. Tanks were moved and the sink is now accessible.
  • Observed ceiling tiles broken in both dry storage room, and above kitchen. Observed broken light above ice machine.

* 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.