By: Don Shaw email: don.shaw@pennsylvaniachronicle.com (570) 543-2961

Harrisburg’s North Mountain Grill found operating without license after complaint; 12 violations, functional designated hand washing sink was not available

Harrisburg’s North Mountain Grill found operating without license after complaint; 12 violations, functional designated hand washing sink was not available
  • Harrisburg, PA

    North Mountain Grill

    1009 N Mountain RD
    Harrisburg, PA 17112
    717-307-9496

    The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 2/20/2020. As a result of that inspection, and due to the severity of the specific violations the North Mountain Grill was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 12 violations were found.

    The inspector made the following statement:

    The retail food facility operator failed to obtain a valid license prior to operating a retail food facility. (FDA Food Code 8-301.11)A check or money order in the
    amount of $82.00 is due immediately. Please make out to the Commonwealth of PA and send to Region 6E Food Safety Attn: Licensing. 2301 N Cameron St. Harrisburg,
    PA 17110.

    A consumer complaint was also investigated during this inspection. Complaint was partially verified. Discussed the nature of the complaint with Amir George

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

    • Observed meatballs being hot held at approximately 126 F and macaroni and cheese being held at approximately 123 F, rather than 135 F or higher as required.*
    • Observed the kitchen hand sink filled with aprons and cloths.
    • Heavy accumulation of grease and food debris on the floor under the grill/fryer area.
    • The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
    • Observed dish racks stored directly on the floor in the ware-washing area.
    • Employee preparing food wearing a wrist watch.
    • Observed an employee preparing food without a hair restraint.
    • Food facility does not have available sanitizer test strips or test kit to determine appropriate sanitizer concentration
    • The food facility does not have the original certificate for the certified food employee posted in public view.
    • Observed boxes of food stored directly on the floor in the walk-in freezer.
    • Observed various bulk prepared foods, held for more than 24 hours, without any date-marking.
    • A functional designated hand washing sink was not available at time of inspection due to sink leaking.

    * 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.