UPDATE: Owner responds- Teca Restaurant in West Chester blows inspection; Mold-like build-up and food residue in and around soda guns, holders and drains

UPDATE: Owner responds- Teca Restaurant in West Chester blows inspection; Mold-like build-up and food residue in and around soda guns, holders and drains

West Chester, PA

Teca Restaunt

6-38 E Gay ST
West Chester, PA 19380

UPDATE: Robert Guadagnini, the owner of Teca Restaurant contacted The Pennsylvania Chronicle saying, ” I am the owner of Teca Restaurant in West Chester. There is a post on this site listing the violations we encountered during our health inspection. All points have since been fixed and we received our certification on the same day. Is there any way that I can get this post taken down from your site.” After being told the story would not be removed Mr. Guadagnini responded in an email with the following:

In all honesty, just the headline alone is juvenile and poorly written. It also is overinflated so that people that can’t read between the lines exaggerate the reality. Every year there are violations in all restaurants that are mended literally on the same day. We were given our health certificate the same day these menial violations were brought to our attention. All you are doing is attacking small businesses, and like most media out there, portraying what you want to the reader to gather, but definitely no where near the whole truth. That is sad and cowardly! But I would expect nothing less from an amateur publication like yourselves…..

Guadagnini’s statement is factually wrong as it relates to all restaurants. In areas served by Chester County and the Pennsylvania Department of Agriculture less than 150 restaurants a month, on average, are determined to be, “Out of Compliance” as a result of violations considered food borne illness risks. Thousands pass each month.

Editor’s Note: The Pennsylvania Chronicle stands by the reporting. We use a basic template, it tells readers who did the inspection, the date, the “Out of Compliance” status along with the number of violations. The bullet points are copy and paste from the inspector’s report. The only edit to those comments may be for spelling. Almost off of what is written here comes from the Chester County Health Department. 

The Chester County Health Department conducted an unannounced retail food inspection on January 7, 2020. As a result of that inspection, and due to the severity of the specific violations the Teca Restaurant in West Chester was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 11 violations were found.

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

  • Shellstock located in the walk-in cooler did not have identification tags attached to the container as required by law. The facility does properly retain the shellstock tags for 90 days, however, these tags must remain attached to any container the shellstock is placed in until all shellstock associated with the tag has been used or discarded. Proper procedure was explained to staff. This violation was corrected on site.
  • The facility employs the practice of reusing single-use plastic containers for a variety of purposes, including food storage and as scoops in dry ingredients. Discontinue this practice immediately. Single-use containers must be discarded/recycled after their initial intended use. Provide food-grade storage containers as well as food-grade scoops with a handle for dry ingredients containers.
  • Soda guns and holders at the bars in the facility have food residue build-up, as well as some mold-like build-up around the drains of the holders. Clean and sanitize, and maintain in a sanitary manner.
  • Removable black mat below the coffee maker on which clean glasses are stored has an accumulation of food debris. Please clean and sanitize.
  • Multiple large, pitted holes observed in the floor tiling in the main kitchen. Please repair or replace to create a surface that is smooth, nonabsorbent, and easily cleanable.
  • Significant ice/frozen condensation build-up was noted in the walk-in freezer in the basement. Build-up was noted both around the condenser as well as some accumulation on food product packaging. Some foods were found uncovered, but no ice accumulation was noted. Defrost and clean the freezer according to manufacturer’s instructions, and monitor for further build-up.
  • Potentially hazardous ready-to-eat food prepared in the food facility and held for more than 24 hours, located in the basement walk-in refrigerator, is not being date marked. **It should be noted that the date labeling practices observed in the first floor kitchen are significantly more regimented and uniformly implemented than those practices in the basement.
  • Plumbing system not maintained in good repair – observed cold water handle leaking at the small first floor bar hand sink. Please repair or replace.
  • Food utensils in main kitchen along cooks’ line observed stored in a container of water which is not maintained at 135°F. These utensils should be treated as if they were a food item, and may be stored between use in the following ways: – In stagnant water, provided that water is maintained at 135 degrees F or above. – On a clean, sanitized surface, with the utensils undergoing the ware washing/sanitizing process at a minimum interval of once every four hours. – In cool water (<70F) provided the water is moving at a velocity sufficient to flush away particulates from the utensils (i.e. ice cream scoop dip well). *This violation was corrected on site.
  • Food storage violations: – Food items observed stored on the floor in the basement and in the basement walk-in freezer. These items must be stored six inches off of the floor at a minimum. – Food items observed uncovered in the basement, specifically bread for croutons and items in the walk-in freezer, where non-potable ice is subject to accumulation (*See violation below for more information*). Cover all food items when in storage.
  • The quaternary ammonia concentration in the sanitizing solution of the 3-bay warewash sink was 100 ppm, rather than 200-400 ppm as stated on the manufacturers use directions. *This violation was corrected on site by a staff member. Ensure solutions are tested for QAC concentration each time sanitizer solution is made*
  • Light shielding is missing in the corner of the kitchen next to the cook’s line, where there are not shatterproof bulbs installed. Provide.