Dead mouse decaying in kitchen: Chester County restaurant inspections, June 30, 2024 | Chester County Restaurant Inspections

The Pennsylvania Department of Agriculture, 866-366-3723, uses a risk-based inspection reporting process for restaurants and other food handlers.

Sabih/CCHD #1468, 200 Mill Rd. Phoenixville, June 22. Pass. Improper ice bath for cold hold food in all coolers at beginning of inspection. Facility placed more ice in all coolers at time of inspection. Ensure proper cold hold of 41°F or below during all hours of operation. Thermometers for ensuring proper temperatures of food are not available or readily accessible in all coolers. Facility must provide a probe thermometer on site during all hours of operation.

Auntie Anne’s, 100 Commons Dr. Parkesburg, June 21. Pass. The floor drain located partially under a cabinet needs cleaning. Correct within 3 days.

CVS Pharmacy #1074/East Marlborough, 870 E. Baltimore Pike, Kennett Square, June 21. Fail. Clean the following: Walk in refrigerator including shelves, fan guards, door and floor; Front, lower panels on the reach in freezers. The dumpster had recently been emptied and visible holes along the bottom flooring of the dumpster observed. To prevent vector harborage, replace the dumpster. Also, trash and debris observed on the ground around the dumpster. Clean this area and maintain in clean condition. In the walk-in refrigerator, several floor tiles are broken/cracked. Replace.

Cvs Pharmacy Store #4020, 201 Fieldcrest Dr. Nottingham, June 21. Pass. No violations.

Dunkin Donuts, 390 Vineyard Way, West Grove, Follow-up, June 21. Fail. Observed numerous boxes of food stored directly on the floor in the walk-in freezer rather than 6 inches off of the floor as required. REPEAT VIOLATION: Temperature measuring device for ensuring proper temperature of equipment is not available or readily accessible in the 2 drawer Silver King located under the dairy dispenser located in the front area. A thermometer was provided in this unit during the inspection. REPEAT VIOLATION: The panel for the ice machine was in place at the time of this inspection however it does not appear to installed/secured properly- provide copy of service invoice. The soap dispenser cover comes apart when using the soap dispenser at the hand sink in the front area. Observed ice accumulation on the fan cover insde the walk-in freezer and on the utility piping below. It was reported that service was conducted for the ice accumulation however no service documentation was provided- provide copy of service invoice. Make necessary repairs. REPEAT VIOLATION: A thorough deep cleaning was not conducted under and behind all food service equipment. Old unused equipment stored in the back room area, must be removed from food facility: ice caddy; Delfield 2 drawer make unit; dairy dispenser. A 1-week extension has been granted for the removal of old/unused equipment.

Dyer’s Deli & Dairy Delight, 5739 W. Lincoln Highway, Parkesburg, Follow-up, June 21. Pass. Cooking exhaust hood filters were cleaned, however, the hood and ducts need to be cleaned. It was reported that Hoodz Cleaning Company was scheduled to clean the exhaust hood on 7/8/24.

Giant Food Store #6516/East Marlborough, 830 E. Baltimore Pike, Kennett Square, Follow-up, June 21. Pass. No violations.

Hibachi of Valley Forge, 240 W. Swedesford Rd. Berwyn, June 21. Fail. The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection. Food Employee observed changing tasks that may have contaminated hands without a proper handwash in-between. Retrain employees on proper handwashing. A Food Employee was observed washing their hands at the food preparation sink rather than the designated handwash sink. Retrain employees on proper handwashing procedures. A food employee was observed touching lettuce for salad and chopped cucumber for sushi – a ready to eat food – with bare hands. The food items were discarded on site. Retrain staff on proper glove use procedures. The walk-in cooler was at 60°F and numerous food items had an internal temperature of 46-53°F. The facility was aware that the cooler was not working, and a tech arrived on site during the inspection. All of the TCS food items were discarded on site. Time/Temperature Controlled for Safety (TCS) ready-to-eat food prepared in the food facility and held for more than 24 hours, located in the walk in cooler, is not being date marked. All of the items were discarded on site due to the walk-in cooler being broken. Retrain staff on proper date marking procedures. Observed numerous mouse droppings to be on numerous food preparation tables as well as in bins containing food utensils in the kitchen area. The entire kitchen and ALL food contact surfaces must be cleaned and sanitized. The facility needs to be deep cleaned: This includes but is not limited to: Pulling all equipment out from the wall and cleaning behind it; Cleaning all shelves out; Clean the interior and exterior of all cold holding units and cook line equipment; Cleaning all tables, and wire shelving throughout the facility; Cleaning out the booths and behind all of the chairs and tables in the dining room. Soap was not available at the only handwash sink in the kitchen area. Paper towel dispenser empty at the handwash sink in the only handwashing sink in the kitchen area. Observed extensive rodent activity throughout the facility. In the kitchen, there was a dead mouse that was decaying on a shelf in the kitchen. Mouse droppings were observed on food preparation tables and in containers in the kitchen. Mouse droppings were observed on the floors throughout kitchen, the dry storage room, the dining room, and the bar and sushi area. A dead mouse was observed on the floor in the bar area. Dead mice were observed in a bucket in the dry storage area that were decaying. Recent rodent activity was observed around and beneath all hibachi stations. There is an extensive and active rodent infestation in the facility. Integrated Pest Management strategies must be employed to eradicate pests. Complete the following: A certified Pest control operator must treat the facility for mice. Certified pest control operator must continue service Biweekly. Submit copies of reports to Department promptly after each service. Follow all recommendations from your pest control. Maintain facility surfaces, plumbing and equipment in clean condition and good repair. Clean up all dead rodents and mouse droppings and disinfect the area. Keep all foods covered in storage. Remove any items unnecessary to the operation of the facility. Items that are not used frequently can become harborage sites for pests and hinder proper cleaning.

Markie’s Mini-golf Snack Bar, 360 Schuylkill Rd. Rear, Phoenixville, June 21. Pass. 2 cans of pest control spray stored on top of trash can in dining area. Use professional pest control for service.

Mr. Wish Paoli, 1776 E. Lancaster Ave. Unit 13, Paoli, Opening, June 21. Pass. The facility needs to install shelves in the back storage area to store food items and single-use articles on to keep them 6 inches off the floor. Food facility does not have available sanitizer test strips or test kit to determine appropriate sanitizer concentration. Facility needs to order test strips for their sanitizer. Facility needs to wash and sanitize all food contact surfaces prior to opening. The facility needs to clean the following: all floors; clean off all equipment again before opening; Clean out the inside of the three compartment sink. The facility needs to install bigger funnels on the three compartment sinks to catch all of the water when you drain the three compartment sink. Toilet room does not have a self-closing door. Fix the restroom door. Facility needs to hang the paper towel dispenser to the wall in the employee bathroom. No sign or poster posted at the handwash sink in the kitchen area and the bathroom to remind food employees to wash their hands. Install handwashing signs at all hand sinks that food employees use. Install a splash guard on the mop sink.

Penn Brew Station (new owner), 627-631 W. Baltimore Pike, West Grove, Follow-up, June 21. Pass. No violations.

Pizzeria Dei Sapori, LLC, 300 E. Baltimore Pike, West Grove, Follow-up, June 21. Pass. Remove tin foil on the wall behind the cookline. 1 week extension granted; provide email picture verification upon completion.

Shimpy’s BBQ/CCHD #1389, 326 W. Cedar St. Suite 2, Kennett Square, June 21. Pass. Provide accurate thermometers in freezer and bain marie to ensure proper temperatures are maintained. Provide stem thermometer to testing internal temperatures of both hot and cold foods. Note: Person in charge states employee is in route with food thermometer. Provide and use sanitizer test strips at the 3-bay sink. Although most food contact equipment is warewashed at commissary and extra utensils are available, detergent and sanitizer must still be provided at the 3-bay sink on truck in case of need. To prevent vector entry, provide sliding screen on service window. All doors and windows must be kept closed unless screen(s) provided. Post the Chester County CFM Certificate in public view.

Sunny Ridge Restaurant Inc., 960 Ridge Rd. Pottstown, Follow-up, June 21. Fail. Facility currently only has a 15-strip sample pack of quaternary ammonia test strips. Provide proof of purchase (such as a picture or receipt) of a full size pack of test strips within 2 weeks. The following pieces of equipment need repairs: The walk in cooler needs additional insulation added to cover the entirety of the refrigerant line; The walk in freezer needs the insulation around the refrigerant line replaced. Provide proof of repair (such as a picture) within 2 weeks. The hood fan is not sufficiently removing heat from the kitchen. Hood fan must be repaired or replaced in order to allow the hood to remove excess heat and condensation from the kitchen. Provide proof of repair or proof of repair being scheduled within 2 weeks. The underside of the juice dispenser around the nozzles needs to be cleaned and sanitized.

Tellboone Group LLC T/A Northbrook Marketplace, 1805 Unionville Wawaset Rd. West Chester, June 21. Pass. Outdoor walk in freezer: Food containers were stored directly on the walk in floor. Ensure all product is stored off the floor. Grab and go products were not labeled with sub-ingredients of foods in product. Per the FDA 2022 Model Food Code: 3-602 Labeling 3-602.11 Food Labels. FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in LAW, including 21 CFR 101 – Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. Label information shall include: The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the FOOD; An accurate declaration of the net quantity of contents; The name and place of business of the manufacturer, packer, or distributor; The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient. Residential refrigerator in Bakery kitchen: All equipment is required to be commercial in regulated facilities. Unit is maintaining food at 42°F. Remove all product from this unit and replace it with a commercial unit. Deli kitchen: Repair/replace the torn gasket on drawer refrigeration unit. Deli: Squeeze bottle lids must be cleaned more frequently as several were observed with heavy food build up. They were cleaned during inspection.

The Cellar, Est. 2024, 329 Kennett Pike, Mendenhall, June 21. Fail. Label squeeze bottles (oils, wine, etc) with contents of bottle. Scallops were covered with a cloth napkin. Do not place absorbent materials in contact with foods. Wait station 2 door refrigerator – unit is 55°F. Remove all TCS foods and discard them. Unit must be serviced to maintain foods at 41°F or less. Aioli and dressings were over 7 days old. House made items may only be held for 7 days from date made. Discard all old product and make smaller batches. Fish observed thawing in reduced oxygen or vacuum packaging. These packages must be opened to allow oxygen to enter prior to beginning the thawing process. Fish was discarded. Bar dishwasher – sanitizer was old and did not produce residual of 50ppm at final rinse. New container was supplied and reached 50ppm. Monitor use of this chemical as dishwasher is not used often since no bar service is generally offered. Detergent was not being dispensed into the kitchen dishwasher. Soap is needed to clean dishes before rinsing and sanitizing. Service tech repaired dispensing unit during inspection.

Walmart #2945/West Sadsbury, 100 Commons Dr. Parkesburg, June 21. Pass. A portion of the produce display refrigerator was observed at 60 F rather than 41°F. All food with temperatures above 41°F was removed to be discarded. Refrigerator repair was onsite during the inspection and made repairs. It was reported that temperatures will be monitored prior to restocking. Raw packaged meat was observed temporarily stored in the meat prep room that holds a temperature of approximately 47°F. Raw meat temperatures were below 41°F and placed back in the walk-in refrigerator. Do not use the meat prep room for storage of TCS food. It is recommended this room is converted to a walk-in refrigerator. Hand washing sink in deli area did not have hot water. It was reported that a work order was created. Another hand washing sink was available on other side of wall where current hand sink is located and easily accessible for temporary use. Repair hand washing sink within 3 days. The following locations were observed dirty and in need of cleaning: Floor under deep fryers; Floor under 3 compartment sink in bakery; Sweep meat walk-in freezer; Clean and organize main walk-in freezer; Floor under shelves in dairy refrigerator. Clean all locations within 5 days. The following locations were observed with damaged floor tiles: Floor tile in produce walk-in cooler; Several floor tiles in meat prep room. Repair within 14 days.

Wawa #201/Upper Uwchlan, 1800 Ticonderoga Blvd. Chester Springs, June 21. Pass. Ice buildup was observed in the walk in freezer. Manager noted that a maintenance request has been submitted. Plumbing system not maintained in good repair – observed leaking under the wash bin at the three compartment sink. Repair the plumbing so that the facility can completely drain the compartment without it leaking onto the floor.

White Manor Country Club, LLC, 831 Providence Rd. Malvern, Follow-up, June 21. Pass. In new bar, provide beveled base coving at the floor/wall juncture. Note: Base coving was to be installed per plan review. Coving is scheduled to be installed next week.

Antonia’s Pizzeria, 473 E. South St. Kennett Square, June 20. Pass. Floor in kitchen has deteriorated in front of pizza prep unit and oven. This area of the floor must be resurfaced (repainted) within 7 days. A permanent fix to this flooring must be completed within 6 months (tile/flooring system). Restroom paper towels and toilet paper must be in the dispensers not sitting on the sink or toilet. Correct in both restrooms.

Aviator’s Express @ United Sports Training Center, 1426 Marshallton-Thorndale Rd. Downingtown, June 20. Fail. Oil removed from original bottle and placed in spray bottle not labeled. This was corrected on-site. Ensure all food containers are labeled. Provide test strips for the sanitizer at the 3-compartment sink. Sample pack given by this Department on-site. Clean the following: fryer baskets; filters in cooking exhaust hood. The prep sink is not being used. Make all necessary repairs to ensure the sink is operational. In the storage room, the exit door is not tight-fitting in the frame. Repair. Provide soap to the handwashing sink in the front service area by the soda fountain. No paper towels available at the handwashing sinks in the kitchen and prep areas. This was corrected on-site. Maintain. Repair the cove base in prep area behind pretzel table so it is tight-fitting. Replace floor tiles in front of walk-in refrigerator in the dry storage room. Repair cove base under coffee/soda area. Clean the following: Ceiling in prep/warewashing room; Floor in walk in freezer in storage room (ice accumulation). In the dry storage room, remove any unused equipment, items, supplies. If not using in the next 30 days, remove. Mops are not being hung to air dry. At least one person overseeing the kitchen operation must obtain the Chester County Certified Food Manager Certificate.

Brock & Co Food Service @ Ocugen Inc., 11 Great Valley Parkway, Malvern, June 20. Pass. Observed a buildup of biofilm along the ice chute of the interior of the ice machine. Clean and sanitize this food contact surface to prevent potential contamination of ice.

Carbs 360 Pizza/Pizza 316, 316 E. Gay St. West Chester, Opening, June 20. Pass. The food facility does not employ a certified employee as required. An employee has attended an approved training class, but has not applied for Chester County Health Department Certification.

Dollar Tree #06391/North Coventry, 20 Glocker Way, Pottstown, Follow-up, June 20. Pass. No violations.

Guo’s Garden, 569 W. Uwchlan Ave. Exton, June 20. Pass. Observed food stored directly on the floor in the walk in freezer, rather than 6 inches off of the floor as required. Move food items at least 6 inches off the floor. Grease residue from an old fryer has leaked onto the floor of the basement. Clean and remove old fryer.

Hartefeld National Golf Club, 1 Hartefeld Dr. Avondale, Follow-up, June 20. Pass. Gaskets were not replaced on the Pepsi coolers. Doors do not seal. Replace gaskets or replace the refrigerators. Basement: slicer is not being properly cleaned. Food residue observed on non-removable parts of the machine. Ensure staff are properly wash, rinsing and sanitizing this slicer. Basement: Clean the Produce walk in fan covers and shelving (at back of unit). Basement Meat/Dairy walk in: Floor has deteriorated. It is not sealed properly, is rusty and pitted and no longer cleanable. It was learned that the floor can’t be replaced in this unit without causing issues for the walk in freezer that shares a wall. 2 new units are to be installed. Submit specs for the new units and install by 5/1/25. Keep floor clean and dry until new units are installed. Replace the rusty shelving in Walk in #1. Basement: Door sweep must be installed on door to cart cleaning barn.

Penn Street Pizza DBA Domino’s/East Whiteland, 490-1 Lancaster Ave. Frazer, June 20. Pass. Door located in the back of the food facility has a gap and does not protect against the entry of insects, rodents, and other animals. Replace the door sweep. Ceiling tile missing in the back area near the rear door, and need replaced. Repair the holes in the back wall across from the back door to prevent potential pest harborage.

Penn Street Pizza Inc DBA Domino’s Pizza/Uwchlan, 575 W. Uwchlan Ave. Exton, June 20. Pass. Food facility operator failed to post an original, valid Chester County Health Department Certified Food Manager in a location conspicuous to the consumer. A CFM who no longer works at the facility is posted.

Richie’s Water Ice & Ice Cream/CCHD #1472, 332 E. Lincoln Highway, Coatesville, Opening, June 20. Pass. No violations.

Star Gas Mart, 1762 New London Rd. Landenberg, Follow-up, June 20. Pass. Remove the following items from the outside wooden corral: old gas pumps (2); tires(2); scrap wood; pvc pipes; wire shelves.

The Artillery Brewing Company, 333 Granite Alley, West Chester, Follow-up, June 20. Pass. No violations.

Triple Fresh Market, 801 Doe Run Rd. Coatesville, Follow-up, June 20. Pass. No violations.

WC Atkinson Men’s Shelter, 810 E. Diamond St. Coatesville, June 20. Pass. Floor in kitchen was observed dirty under equipment and at the floor and wall juncture. Clean with 48 hours.

Beijing Hunan, 82 Glocker Way, Pottstown, Follow-up, June 18. Pass. No violations.

Bistro On Bridge, 208-212 Bridge St. Phoenixville, June 18. Fail. (2)Food utensils in kitchen area observed stored in a container of sanitizer water which is not maintained at 135°F. Cases of food on floor in walk in freezer. Store 6 inches off floor. All dressing containers in reach in cooler out of proper cold hold temperature 55°F. All effected foods voluntarily discarded. All food in bain marie cooler at end of cooks line out of proper cold hold temperature of 41°F or below. All food above 48°F. Water pooling in unit. Unit tempted at 49°F. Facility may not use coolers until repaired and in proper working order, holding at 41°F or below. A few bilk dry good containers in back storage area lacking common food labels. Provide. One reach in cooler and one bain marie not in proper working order, both units out of proper cold hold temperature of 41°F or below. Repair. Both dish washer behind main bar showed no sanitizer at all at beginning of inspection. Both units tried to manually distribute sanitizer, after a few times both dishwashers were properly dispensing sanitizer Cl 100ppm. Ensure both units are in proper working order prior to use. Food like splatter on interior top of microwave on cooks line. Clean in between uses. Grease like debris build up on black storage shelf unit between fryer and grille at cooks line. Clean. Waster water observed over flowing from floor drain onto floor in ware wash room, Facility immediately closed. Plumber called for service. Walk in cooler floor with water like debris pooling on floor under storage shelves. Debris on floor under shelves in walk in freezer. Floor edges under equipment in ware wash area unclean. Hole in wall at base of floor left of cheese warmer. Fly strip observed hanging from ceiling above ware wash storage shelf. Remove. Corrected on site. Fruit flies observed under hand wash sink in wait station on first floor. Several chemical spray bottles stored hanging on speed rack behind main bar. Store all chemicals in a separate designated area.

Buena Vista Restaurant, 115 Swedesford Rd. Exton, Follow-up, June 18. Fail. Foods were held at 48-51°F, in the one door cooler in the back kitchen, rather than 41°F or below as required. Repair/adjust/ replace unit to maintain foods at 41°F or below as required. TCS (Time/Temperature Control for Safety) foods (raw chicken, raw beef, and cheese) was discarded during the inspection. Raw meats were measured out of temperature during the inspection and strong foul odor came from box storing these raw meats. 1 dead adult cockroach was observed on glue board under dry good shelf across from the cook line. Facility must continue to take measures to control pests. Complete/continue the following: Maintain facility surfaces, plumbing and equipment in clean condition and good repair; Inspect incoming shipments;  Keep all foods covered in storage; Continue biweekly pest treatment and provide reports to the Department.

Canteen @ Vanguard Malvern, 50-60 Morehall Rd. Malvern, June 18. Pass. No violations.

Church of the Good Samaritan, 212 W. Lancaster Ave. Paoli, June 18. Pass. No violations.

Culinart @ Daylesford Abbey, 220 S. Valley Rd. Paoli, Follow-up, June 18. Pass. There is no Chester County Certified Food Manager as required. Using employee’s Servsafe certificate, complete CCHD CFM application process and post CCHD CFM certificate in public view.

The Desmond, 1 Liberty Blvd. Malvern, June 18. Pass. In-use food utensils on stove top observed stored in a container of water at 100°F, as opposed to the required 135°F or above to prevent the potential growth of pathogens. Utensils were removed by person in charge to be cleaned and sanitized and a new container was put on the flat top at 135°F for utensils. Observed wiping cloths lining a pan for fried noodles. Cloths can become easily soiled and contain pathogens. Remove wiping cloths and don’t allow to contact food intended for use. Observed wiping cloths without sanitizer solution along the cook line. Provide sanitizer solution to prevent the potential growth of harmful pathogens when utilizing wiping cloths. The deli slicer, a food contact surface, was observed to have food residue and was not clean to sight and touch. Clean and sanitize to prevent potential cross-contamination when cutting foods. Observed a buildup of dust on the fan covers in the small walk-in freezer. Clean these surfaces to prevent dust from being blown onto food/food contact surfaces. Observed fruit flies in the banquet service area around the sauce/condiment table. Contact pest control services to assess the area and to prevent the potential spread of the fruit flies.

Duling Kurtz House, 146 S. Whitford Rd. Exton, Follow-up, June 18. Pass. Several a potentially hazardous ready to eat foods (mostly house-made sauces) requiring datemarking, throughout the kitchen, were beyond the date-marking and required discarding. All foods held beyond 7 days were discarded during the inspection. Check dates daily before prep/service and discard as needed. Upstairs server station: Floors must be tiled/resurfaced. Gaps must be closed/sealed. Walls and ceilings display possible water damage. Ensure no active leaks and resurface walls. Gloss paint or semi-gloss paint is recommended. Wood shelves/drawers are in disrepair and no longer durable, easily cleanable, smooth, and non-absorbent. This unit should be removed and replaced with a stainless-steel table (recommendation) with additional shelving below or space for carts. Facility has been in communication on progress of repairs. Continue to update Department as repairs/resurfacing progresses.

Fieldstone at Chester Springs, 145 Byers Rd. Spring City, Opening, June 18. Pass. No violations.

General Warren Inne, 9 Village Way, Malvern, June 18. Fail. Sauce squeeze bottles, food ingredient storage containers, in the throughout the kitchen, were not labeled with the common name of the food. Label these bottles to prevent potential contamination with allergens. Observed ice scoop stored in the ice chest at the outdoors bar. The ice scoop must be kept out of ice to prevent potential contamination. Chlorine chemical sanitizer residual detected in the final sanitizer rinse cycle of the low temperature sanitizing dishwasher (at the main floor bar) was 0ppm, and not 50-100 ppm as required. Utilize the 3-compartment sink for dishwashing and sanitizing until it is repaired. Provide copy of maintenance invoice. The large ice machine, a food contact surface, in the basement was observed to have a buildup of biofilm along the ice chute and was not clean to sight and touch. Clean and sanitize and use ice from the small ice machine in the meantime. Observed an accumulation of dust and food debris in the oil pans below the char grill along the cook line. Clean immediately. The food-contact surfaces of equipment and utensils did not reach 160°F during the sanitizing cycle of the high temperature dishwasher (152°F). Utilize 3 compartment sink until high temp dishwasher is repaired. Provide copy of maintenance invoice. The handwash sink along the cook line was blocked by food trays and not accessible at all times for employee use. Person in charge removed trays.

Issho Inc., 216 N. Pottstown Pike, Exton, June 18. Fail. An open employee’s beverage container was observed above the prep top, a food preparation area. Re-train staff. Dented canned items observed in dry storage area and intended for use in the food facility. Dented cans were discarded during the inspection. A sushi food employee was observed touching radish slices – a ready to eat food – with bare hands. Radish slices were discarded during the inspection. Re-train staff. Raw chicken was stored above raw beef in the walk-in cooler. Chicken was relocated to the bottom shelf during the inspection. Small food ingredient storage containers (dry goods), in the cook line area, were not labeled with the common name of the food. One dry good container also unlabeled in the dry good/canned goods area. Label all food ingredient storage containers. Food dispensing utensil in dry good bin observed stored in the food and not with handle above the top of the food and the container. Bowl was removed during the inspection. Cut kale stored in water at the sushi bar was held at 71°F, rather than 41°F or below as required. Kale was discarded during the inspection. Maintain at cut kale 41°F or below as required. Tray containing mayo sauces and fish products at the sushi bar was held at 53°F, rather than 41°F or below as required. Tray was observed inside cooler however these items are usually left at room temperature for sushi assembly. These foods must be maintained at 41°F or below at all times as required. Time/Temperature Controlled for Safety (TCS) ready-to-eat food prepared in the food facility and held for more than 24 hours, located in the kitchen prep top and sushi cooler, were not being date marked. Soups in kitchen prep top missing dates were labeled during the inspection. Wasabi and house made spicy mayo must be date marked at sushi bar. Interior of ice machine, a food contact surface, was observed to have residue and was not clean to sight and touch. Clean and sanitize today. No sign or poster posted at the handwash sink next to the food prep sink to remind food employees to wash their hands. Post a sign/poster.

Kennett Launder Center, 130 E. Maple St. Kennett Square, June 18. Pass. No violations.

Mario’s Italian Pizza, 31 Marchwood Rd. Exton, June 18. Fail. Sausages in the walk in cooler were left uncovered. Keep items properly covered for protection from contamination. Facility uses steramine tablets to sanitize but has chlorine test strips. Order quat test strips immediately to ensure proper sanitizer concentration. Cut olives are being stored in their can. Foods need to be transferred to a food grade container. Rear exterior doorway was left open. Keep the screen and/or exterior door closed to prevent vector entry. Corrected on site.

New Garden Monthly Meeting, 875 Newark Rd. Toughkenamon, June 18. Pass. No violations.

On The Border Mexican Grill & Cantina, 102 Bartlett Ave. Exton, June 18. Fail. Food in the Delfield freezer at the cook line were stored open with no covering. Cover all foods. Bar cooler was held at 53°F, rather than 41°F or below as required. TCS foods were discarded during the inspection. Repair/adjust unit to maintain foods at 41°F or below as required. Salsa at the bar was held at 47°F, rather than 41°F or below as required. Salsa was discarded during the inspection. Repair/adjust unit to maintain salsa at 41°F or below as required. Inconsistent datemarking was observed for Time/Temperature Controlled for Safety (TCS) ready-to-eat food prepared in the food facility and held for more than 24 hours, located in the prep top at the cook line. According to the person in charge, labels on the sauce bottles were not correct with the dates the sauces were actually prepared. Additionally, a few containers in the walk-in cooler were missing dates. Re-train staff. Cooked beef brisket and cooked mushrooms, potentially hazardous ready to eat foods requiring datemarking, in the cooler at the fajita station, were beyond the date-marking and required discarding. Foods beyond the date marking were discarded during the inspection. Non-food contact surfaces not cleaned at a frequency to preclude accumulation of dirt and soil. Clean the following: Floors under the main cook line and back (across from 3 compartment sink) cook line (including under all equipment); Floors under the 3 compartment sink, fruit/vegetable wash sink, and dry good shelf; Floors drains throughout the kitchen; Clean shelf above blue flaps on left-side of the mechanical dishwasher; Floors in the walk-in cooler; Shelf where server trays go at the main cook line. Observed clean food equipment stacked while wet, and not allowing time for draining and/or air-drying. Re-train staff. The handwash sink in the mechanical dishwasher area was blocked by food containers on floor (waiting to be cleaned) and not accessible at all times for employee use. Handwashing sinks must be easily accessible at all times. Wiping cloths/sponges observed in the handwash sink at the main cook line and at the fajita station indicating uses other than handwashing. Handwashing sinks are to be used for handwashing ONLY. Strong odor observed at 3 compartment sink in kitchen, especially when water is running, person in charge stated grease traps are emptied monthly and has not yet been emptied this month. Ensure all plumbing is in good repair. Kitchen back exit door has a gap and does not protect against the entry of insects, rodents, and other animals. Close gap.

Root Down Brewing Company, 1 N. Main St. Phoenixville, June 18. Pass. Provide a common food label on bulk rice bin in dry storage area. Glass dishwasher not proper sanitizing at time of inspection. manually primed machine. CL 100ppm. Cold water faucet at hand sink behind main bar not operational at beginning of inspection. Pan of grease like debris dripping and water stored in pan under ware wash machine. Discarded. Patches of paint peeling off cement floor throughout kitchen and ware wash area. Facility needs to consider a plan for repair. Ensure surfaces are smooth, non porous and easily cleanable.

The Manor @ Springton Manor Farm, 860 Springton Rd. Glenmoore, June 18. Pass. No internal thermometer provided for the True 2 door refrigerator. Order one immediately to test internal temperature. Food facility does not have available sanitizer test strips or test kit to determine appropriate sanitizer concentration. Provide test strips or order test strips immediately.

Uptown! Knauer Performing Arts Center, 226 High St. West Chester, June 18. Pass. No violations.

Wawa #8015/East Marlborough, 901 E. Baltimore Pike, Kennett Square, Follow-up, June 18. Pass. No violations.

Westtown School, 975 Westtown Rd. West Chester, June 18. Fail. In the walk-in refrigerator in the main kitchen, relocate the cart of raw chicken away from the shelf of ready to eat foods. This was corrected on-site. Dressings on display with an open top. Either place under sneezeguard in salad unit or in refrigeration. In the walk-in refrigerator in the main kitchen, dressings made on-site observed >7 days past preparation date. These were discarded on-site. Maintain. Clean the following: Drain of prep sink; Filters in dry storage room above shelving. The drain for the tilt skillet is laying on the floor and is >1ft away from the floor drain. Extend so that it properly drains. At the prep sink in the main kitchen, make any necessary repairs to ensure water is not overflowing onto the floor when sink is emptied; ensure air gap is maintained. Repair the leak on the “clean dish” side of the mechanical dishmachine. In the lower storage area, provide hangers for bike helmets and jackets. Do not hang/lay above paper goods or equipment. Clean wall next to the baking ovens. Clean ceiling above the baking ovens. In the sandwich prep area, several gnats observed on the packaging of breads. The breads were discarded on-site. Clean the affected area. Monitor for activity and have treated if gnats return.

Bluebird Distilling Tasting Room, 100 Bridge St. Phoenixville, Follow-up, June 17. Pass. No violations.

Bunha Faun Restaurant, 152 Lancaster Ave. Malvern, June 17. Fail. In the undercounter cooler, observed raw chicken stored above ready-to-eat foods. This has the potential to cause cross-contamination. Chicken was moved to the bottom shelf of the cooler by person in charge. In the undercounter cooler, observed raw meats (chicken wings, bacon) stored open with no covering. This has the potential to cross-contaminate. Ensure to store all foods covered. Observed multiple soiled wiping cloths in extremely unclean condition throughout the kitchen on the floor. Person in charge removed cloths. Observed multiple ‘temperature controlled for safety’ foods in the prep top between 48°F and 52°F (ambient temp of prep top = 48°F) as opposed to the required 41°F or below. These foods were discarded by the person in charge to prevent potential harmful pathogen growth. Ensure to repair/replace the prep top and provide an invoice. Observed used breading for fried meats stored at room temperature as opposed to 41°F or below. If raw meat is touching the breading/flour, it must be kept at 41°F or below or discarded after use. Person in charge discarded breading. Observed sliced deli meat, a Time/Temperature Controlled for Safety (TCS) ready-to-eat food, located in the undercounter prep top, not being date marked. The date must be provided for when the deli meat package was opened and sliced. Follow one-week date marking procedures. Multiple ready to eat foods requiring datemarking, in the walk-in and undercounter refrigerators, were beyond the one-week date-marking and required discarding to prevent potential pathogen growth. Ensure to follow date-marking guidelines. Observed a reduced oxygen packaging machine in the kitchen of the facility and intended for use. This is a specialized process and must be approved by the Department with a submitted HACCP plan to ensure the process can be done safely within the facility. Observed the deli slicer, a food contact surface, to have leftover food residue on it and was not clean to sight and touch. This has the potential to cause pathogen growth and/or cross contamination. Clean immediately. Observed employee food intermixed with facility food intended for sale. These items need to be kept separate and properly labeled to identify what is employee food to prevent potential cross-contamination.

Carly Foglia Nutrition @ Ae, 208 Carter Dr. Suite 208, West Chester, June 17. Fail. The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection and repeat violations. Retrain on food code and comply. Raw meat and raw eggs found stored on shelves about ready to eat foods, risking cross-contamination. Rearrange foods so all raw/undercooked animal-derived foods are stored on the bottom shelves, below cooked and ready to eat foods. Food facility is conducting reduced oxygen packaging (ROP)/vacuum sealing (VS) of foods without having a CCHD-approved HACCP plan in place. Discontinue all ROP/VS until a HACCP plan is submitted and approved. Provide a stem type thermometer with range of 0F-220F in order to take internal temperatures of hot and cold foods. Remove residential-style crock pot and electric hand mixer. All equipment must be NSF-listed or equivalent. Clean and sanitize the following: mandolin slicer; waffle maker. Provide paper towels at the hand wash sink in the main kitchen. There is no Chester County Certified Food Manager (CFM) enlisted. Complete a CCHD-approved food safety course, complete county CFM application process and post county CFM certificate in public view.

Celebree School of Exton, 100 Campbell Blvd. Exton, Opening, June 17. Pass. No violations.

Chick-fil-A/uwchlan, 211 Eagleview Blvd. Exton, June 17. Pass. Cardboard was covering an area of the floor near the raw chicken prep area. Cardboard was picked up and disposed of. The following non-food contact surfaces need to be cleaned: Refrigerator door handles in the raw chicken prep area; Walk in freezer floor; Fryer area, on floor and around fryers. Clean and maintain.

Compass Group @ Siemens Healthineers, 40 Liberty Blvd. Malvern, June 17. Pass. Observed raw eggs stored above ready-to-eat foods in the undercounter fridge. This has the potential to cause cross-contamination. Person in charge moved eggs to bottom shelf. Display case cooler not holding time/temperature controlled for safety foods at or below 41°F as required. Utilize other cold holding until this unit is repaired. Repair by date. Observed dumpster lids to be open allowing access to potential pests. Ensure to keep lids closed. Old unused equipment stored in the dumpster area, should be removed from food facility to prevent potential rodent harborage.

CVS Pharmacy #2687/uwchlan, 105 E. Uwchlan Ave. Exton, June 17. Pass. True milk/egg refrigerator has no visible thermometer. Provide an easily visible thermometer for monitoring temperatures. Hole in the wall of the storage area near the cardboard compacter is covered with metal mesh. Patch hole to make it a smooth, easily cleanable surface.

Juice Pod, 123 E. Lancaster Ave. Downingtown, Follow-up, June 17. Pass. Repair the one (1) non-working light fixture in the Dry Storage Room. Correct within 48 hours.

Kwality Ice Cream, 490 Lancaster Ave. Malvern, June 17. Pass. Observed multiple tubs of ice cream stored directly on the floor in the walk-in freezer, rather than 6 inches off of the floor as required to ensure easy cleaning of the floor and help prevent contamination of food. Remove from floor. Remove place mat from rack and paper towels from baking tray in the undercounter cooler, as they’re not an easily cleanable, smooth, and non-absorbent surface. The quaternary ammonium concentration in the sanitizing solution of the 3-bay warewash sink was 0ppm, rather than 200 ppm as stated on the manufacturers use directions. Staff were re-trained on adding the proper amount of sanitizing solution to the 3-compartment sink. Ensure to follow the directions on the bottle and utilize the test strips.

La Bamba Ice Cream and Snacks, 739 W Cypress St Kennett Square, June 17. Pass. Food utensils at the grill observed stored in a container of water which is not maintained at 135°F. Install small steam table to hold utensil water at 135°F or more. Cheese sauce bag was not dated with date opened. Bags must be dated and used within 7 days of date opened. Pastor and Tinga in the refrigerator were well past the 7 day use by date. Ensure staff only hold food for 7 days. These items were discarded. The kitchen handwash sink was blocked by a ladder and not accessible at all times for employee use. Relocate ladder. Floor in kitchen must be resurfaced to be non-porous and cleanable.

Lionville Uni-mart #304, 100 E. Uwchlan Ave. Exton, June 17. Fail. Small Avantco cooler in customer self-serve area had an internal temperature of 46°F. All food items had been in there for more than 4 hours and were thrown away. No food items should be stored there until it has been serviced and the temperature is below 41°F. Facility has steramine tablets as their sanitizer, which is a quarternary sanitizer. Facility only has chlorine test strips. Order quaternary test strips immediately. Microwave oven was observed to be dirty. Clean and maintain. Ice accumulation was noted in the freezer area. Make sure this is cleaned and product moved away. Paper towel dispenser empty at the handwash sink in the handwash area. Make sure paper towels are provided to ensure proper handwashing. Ceiling tiles missing above the three-compartment sink and needs to be replaced.

Ludwig’s Inn & Oyster Bar (Gramland Inc.), 2904 Conestoga Rd. Glenmoore, June 17. Pass. Food employees observed in the kitchen not wearing hair restraints, such as hairnets, hats, or beard covers. Employees donned hats during the inspection. In the walk in refrigerator, there is some grime collecting on the fans and the pipes near the ceiling. Clean this area. In the dry storage area between the main kitchen and the walk ins, there is some debris collecting under the work top that needs to be cleaned.

Manam Indian Cuisine, 124-128 Lancaster Ave. Malvern, Follow-up, June 17. Pass. Observed the wet wiping cloth containers to be at 25ppm as opposed to the required 50-100ppm for chlorine concentration. Person in charge refilled the sanitizer bins to the proper concentration. Observed Ghee stored in opened cans. Food must be stored in food grade storage containers as cans when opened are prone to rusting and can become contaminated. Items were discarded by person in charge.

Moccasin Run Golf Course, 402 Schoff Rd. Atglen, June 17. Pass. No violations.

Nice Chinese Restaurant/Downingtown, 106 Wallace Ave. Downingtown, June 17. Fail. Food Employee observed donning single use gloves without a prior hand wash. Employee was stopped and informed to wash hands first. Inform all employees of proper procedure and comply everyday. Many pans of food in the Walk In Refrigerator were stored open with no covering. All foods must be protected from contamination. Correct immediately; comply everyday. Dry food ingredient storage containers, located throughout the kitchen, are not labeled with the common name of the food. Correct today. A plastic container for take out food was observed floating inside the Duck Sauce bucket-and not a ladle with a handle above the top of the food and the container. Plastic container removed on site. Provide a ladle with a curved handle. Correct immediately. Observed an in-use cleaver stored between table edge and food prep table- an area not easily cleanable & sanitized. It was removed on site. Must store such items on a magnetic strip. Correct today. Two (2) containers of sauce were found stored on the floor. No food items can be stored on the floor Corrected on site. Opened bags of Panko Bread Crumbs and Potato Starch were found in the dry storage room. Once bags are opened the food must be placed inside a food grade container with lid. Correct within 24 hours. Yellow rice which was cooled, was not reheated to 165°F, for hot holding. It was found inside the rice cooker at 113°F. It was discarded on site. Foods must stay under refrigeration at 41°F or at a hot hold temperature of 135°F until served. Comply everyday. Raw chicken was 44°F and cooked shrimp was held at 42°F, in the top of the food prep table, rather than 41°F or below as required. Discard any TCS products that have been inside for four (4) or more hours. Do not use this unit until it can maintain foods at 41 F or less. Repair the unit within 7 days. Raw wonton meat filling was found at 51 F-it was on the counter-employee was filling wonton wrappers. It was advised that only a small portion be left out to work on and the rest was placed in the walk in refrigerator since it was less than 2 hours since placed out of refrigeration. Comply everyday. Time/Temperature Controlled for Safety (TCS) ready-to-eat food prepared in the food facility and held for more than 24 hours, located in the walk in refrigerator, are not being date marked. Correct today and comply everyday. Time in lieu of temperature being used in the food facility to control ready to eat Time/Temperature Controlled for Safety (TCS) foods without written procedures or documentation to verify disposition of food. The pans of cooked wontons, chicken wings, breaded chicken pieces, egg rolls were observed sitting out at room temperature next to cook line. Must mark them with the time they were placed out of refrigeration and discard within 4 hours. Must use the Time as a Public Health Control Policy for each item-which was left on site. Correct today and comply everyday. Replace the Upright Frigidaire Freezer-the interior bottom has cracked and cannot be cleaned and insulation is exposed. Replace this unit within 6 months. Observed take out plastic bags-which are not an approved material for food contact, being used to store cooked noodles in the walk in. The noodles were discarded on site. Only use food grade materials in contact with foods. Correct today and comply everyday. Replace the dry storage bin for flour-the bottom has been duct taped. Correct within 7 days. Food facility using manual ware washing sink for food preparation-a tray was over a sink compartment and wonton filling was being placed inside wonton wrappers. This is not permitted. It was removed on site and placed on a food prep table. Comply everyday. Food facility is reusing Granulated Chicken Soup Buckets and 5 Gallon Soy Sauce Buckets which are intended to be a single-service or single-use articles. Stop using these items today. Discard the buckets and replace with NSF listed or equivalent containers within 14 days. This is a repeat violation from last year. An employee was observed rinsing off three (3) cutting boards at the food prep sink-then he placed them between the wall and faucet of the mop sink. All food contact surfaces must be washed, rinsed and sanitized at the 3 bay sink. The food prep sink if ONLY for washing fruits and vegetables. This was explained and corrected on site. Comply everyday. Clean the following: All shelving inside the small storage room; All dry storage shelving across from the food prep sink-remove all un-necessary items; Clean out, organize and clean the shelving above the food prep table. Correct within 7 days. The screen door does not close and does not protect against the entry of insects, rodents, and other animals. The screen is also broken. Repair/replace this door to close completely and the screen within 7 days. A container of soap was resting on the food prep sink for use at the hand sink. This can contaminate the food prep sink. Move soap in a temporary location today. Install a wall hung soap dispenser within 7 days. Repair the non-working light fixture over the 3 bay sink. Correct within 7 days. Clean the floor in the Dry Storage Room AND Clean the floor under the Dry Storage Shelving/Food Prep Sink/Mop Sink area. Correct within 7 days. Observed medicines and other personal items on the shelves above the food prep table. Remove all items immediately. Clean all of these shelves and organize-remove all unnecessary items. Correct immediately. Outside by the back door-a TV and a toilet in a box were observed. These must be removed from premises within 7 days.

Penn Street Pizza Inc. DBA Domino’s Pizza/Valley, 1100 Lincoln Highway, Coatesville, June 17. Pass. Floor under three compartment sink and around the mop sink was observed dirty. Clean immediately. It was reported that the certified food manager is currently no longer employed at this location. A full-time employee must enroll in an approved certified food manager course and become registered with Chester County Health Department within 90 days.

Zwei Restaurant LLC, 163 W. Lincoln Highway, Exton, June 17. Fail. Sushi food employee observed donning single use gloves without a prior hand wash. Also, gloves were being re-used. Gloves must be discarded after use, wash hands before putting on a NEW pair of gloves. Re-train staff. Three dented canned items observed in dry storage area and intended for use or sale in the food facility. Dented cans were removed during the inspection. Sushi food employee was observed touching sushi rice and plate garnish (ready to eat foods) with bare hands. Rice and garnish containers were discarded during the inspection. Re-train staff. Foods in the sushi cooler and inside the prep top at the cook line in the kitchen were stored open with no covering. Cover all foods. Raw chicken was stored above ready to eat foods in the walk-in cooler. Raw chicken was relocated during the inspection. Raw fish was stored above ready to eat foods in the sushi cooler. Fish was relocated during the inspection. Re-train staff on cross contamination. Small dry ingredient storage containers, in the kitchen and sushi bar, are not labeled with the common name of the food. Food dye also observed with label missing. Label all food ingredient storage containers with the common name of the food today. Observed ice used as a coolant for lemon slices in the ice well at the soda machine which is also used as food. Lemon was removed and ice was discarded. This ice is for drinks ONLY and cannot be used to store foods. Food dispensing utensil in large dry good bins observed stored in the food and not with handle above the top of the food and the container. Bowls being used as cups were removed. Ensure scoop handles are stored above the foods at all times. Observed in-use knives stored under cutting board and on raw wood an area not easily cleanable & sanitized. Do not store knives here at the sushi bar. Find new location. Wiping cloths were used to cover foods in the walk-in cooler and to cover the sushi rice at sushi bar. Wiping cloths are not approved for food contact. Wiping clothes were removed during the inspection. Sushi rice was discarded due to bare hand contact. Employee personal food items observed intermingled with customer foods in the sushi cooler. Replace all personal items at the sushi bar. Create a designated location for this employee’s personal items. Observed large food strainer stored inside mop sink. No food equipment can be stored or washed in the mop sink. Mop sink is for discarding mop water ONLY. Flour used to coat raw chicken was held at the cook line at room temperature. Person in charge stated flour is changed out daily. Flour touching raw chicken and stored at room temperature must be changed/discarded every 4 hours and/or changed between different animals. (chicken, beef, fish). Flour was discarded. Re-train staff. Foods were held at 47°F, in the sushi cooler, rather than 41°F or below as required. Unit was storing TCS foods such as dairy products and raw fish. All TCS foods were discarded. Repair/adjust unit to maintain foods at 41°F. Do not overcrowd unit and discontinue using trays to line shelves as it is preventing air circulation. Pork dumplings were held at 47°F, in the salad cooler, rather than 41°F or below as required. Pork dumplings were cooked last night and placed in a deep metal container. Dumplings were not properly cooled. Dumplings were discarded during the inspection. Re-train staff on cooling. Wasabi was held at room temperature, in the sushi area, rather than 41°F or below as required. Packaging indicated that the product must be kept refrigeration after mixed. Wasabi was discarded during the inspection. Time/Temperature Controlled for Safety (TCS) ready-to-eat food prepared in the food facility and held for more than 24 hours, located in the walk-in cooler, prep tops in kitchen, and sushi cooler, are not being date marked. Several containers in the walk-in cooler, prep tops, and sushi cooler were missing labels. Wasabi and house-made sushi mayo stored in sushi cooler must be date marked. Re-train staff. Observed two cutting boards at the cook line deeply scored and/or melted. One was discarded during the inspection. Replace the cutting board on the central prep top. Temperature measuring device for ensuring proper temperature of equipment is not available or readily accessible in the right side cooler at the cook line. Obtain thermometer for this unit. Sliding door on sushi display cooler is broken. Repair/replace door. Non-food contact surfaces not cleaned at a frequency to preclude accumulation of dirt and soil. Clean the following: Floors under the cook line in the kitchen; Floors (including under/behind equipment) at the sushi bar; Interior cooler at the sushi bar; Exterior of the meat slicer. Floors under the 2 compartment food prep sink is cracked and unlevel and is not a smooth and easily cleanable surface. Repair tiles, seal gaps, and install cove base where missing. Observed foil lining the lower walls at the sushi bar. Remove foil, repair wall if needed to be smooth, non-absorbent, and easily cleanable. Observed 1 live cockroach on the floor near the cookline. Facility receives pest control treatment monthly. Most recent service report was provided. Facility must take measures to control, reduce, and eliminate cockroaches. Complete/continue the following: Contact certified pest control operator to be serviced immediately; Submit copy of report to the Department promptly; Maintain facility surfaces, plumbing and equipment in clean condition and good repair; Inspect incoming shipments for pests; Keep all foods covered in storage; Remove any/all cockroaches and disinfect the affected area. Working containers in warewashing and handwashing areas, used for storing chemicals/cleaners taken from bulk supplies, were not marked with the common name of the chemical. Degreaser stored in spray containers was labeled during the inspection. Soap at handwashing sinks was labeled.