Sick customer leads to Health Dept visit, “Wares are not being washed, rinsed and sanitized properly” at Manna Kitchen at H-Mart in Levittown

Sick customer leads to Health Dept visit, “Wares are not being washed, rinsed and sanitized properly” at Manna Kitchen at H-Mart in Levittown

Levittown, PA

Manna Kitchen at H-Mart

The Bucks County Department of Health conducted an unannounced retail food inspection on January 17, 2020. As a result of that inspection, and due to the severity of the specific violations the Manna Kitchen at H-Mart in Levittown was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 4 violations were found.

The Health Department said, “This inspection was conducted in response to a report received from an individual alleging that she became ill after eating food from this facility.” (Editor’s note: The Health Department’s report does not say Manna Kitchen was the cause of the customer’s illness or provide medical. Food establishments are required to notify their inspecting agency whenever a customer reports potential food borne illnesses.)

The business changed owners in 2019 and has failed two inspections since the change in ownership:

  • October 17, 2019- 7 violations including the finding rodent droppings
  • November 13, 2019- 3 violations, also, including the presence of rodent droppings

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

  • Wares are not being washed, rinsed and sanitized properly. The 3 compartment sink is not set up properly and wares are being washed and rinsed in the 1st 2 compartments. The 3rd compartment is not set up for sanitizing wares. The 3-compartment sink must be emptied and cleaned and sanitized and then set up properly with soap and hot water in the 1st compartment, clear, clean water in the 2nd compartment for rinsing and then tepid water and an approved concentration of sanitizerr solution in the 3rd compartment.
    Set up the sink properly before doing any additional ware washing.  New Violation.
  • Internal temperatures of cold time/temperature controlled for safety (TCS) foods were above the maximum temperature permitted for cold holding of TCS foods. They were above 41°F. The open air retail sales refrigerator had ambient temperature of 52°F upon arrival. The breaker switch for this unit was off. All TCS foods in this unit were removed and discarded as required. Do not use this unit until the ambient temperature in it is below 41°F. Check unit often to ensure that the ambient temperature is cold enough to hold product temperatures at or below 41°F at all times.
    Crab/vegetable/rice foods prepared today were not cooled properly to 41°F or less before placing them at this unit. In addition, these foods are TCS foods and as such they are required to held at or below 41°F at all times. Do not store them out of refrigeration.
    Tofu, a TCS food, was left to sit out at room temperature and had internal temperature well above 41°F and was discarded as required.
    The ambient temperature of the open air retail refrigeration unit is now at 39°F.  Corrected On-Site.  New Violation.
  • Time/temperature controlled for safety foods are not being properly thawed. Squid was being thawed in a sink compartment filled with water. Thaw TCS foods using one of the following approved methods:
    Under refrigeration that maintains the food temperature at 5°C (41°F) or less, or at 7°C (45°F) or less as specified in § 385(a)(3) (relating to potentially hazardous food: hot and cold holding).
    (2) Completely submerged under running water at a water temperature of 21°C (70°F) or below; with sufficient water velocity to agitate and float off loose particles in an overflow, for one of the following:
    (i) A period of time that does not allow thawed portions of ready-to-eat food to rise above 5°C (41°F), or 7°C (45°F) as specified in § 385(a)(3).
    (ii) A period of time that does not allow thawed portions of a raw animal-derived food requiring cooking as specified in § 361(a) or (b) (relating to cooking raw animal-derived foods) to be above 5°C (41°F), or 7°C (45°F) as specified in § 385(a)(3) for more than 4 hours including both of the following:
    (A) The time the food is exposed to the running water and the time needed for preparation for cooking.
    (B) The time it takes under refrigeration to lower the food temperature to 5°C (41°F), or 7°C (45°F) as specified in § 385(a)(3).
    (3) As part of a cooking process if the food that is frozen is one of the following:
    (i) Cooked as specified in § 361(a) or (b) or § 362 (relating to microwave cooking).
    (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process.
    (4) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer’s order.
    The sink compartment was emptied and the squid is now under cold running water to thaw properly.
    Do not use the 3-compartment sink for multiple purposes at the same time. Make sure that the entire 3-compartment sink has been cleaned, and sanitized prior to setting it up for proper washing, rinsing and sanitizing. If being used for food prep, follow proper procedures and make sure that the sink is cleaned and sanitized before and after using it for food prep.  Corrected On-Site.  New Violation.
  • Dispensing utensils for the rice are stored improperly. They are in a container with water. Store utensils in a clean, dry location between use. These utensils are required to be washed, rinsed and sanitized properly, prior to being used again.  New Violation. To be Corrected By: 01/17/2020