By: Don Shaw email: (570) 543-2961

Tonino’s Pizza & Grille Harrisburg fails 3rd straight inspection, soap not available at the handwash sink

Tonino’s Pizza & Grille Harrisburg fails 3rd straight inspection, soap not available at the handwash sink

Harrisburg, PA


Retail Food Inspection Report Conducted April 3, 2019

530 N Progress AVE
Harrisburg, PA 17109

Susquehanna Township inspections made an unannounced inspection on April 3, 2019, at Tonino’s Pizza and Grill at 530 North Progress, just outside Harrisburg. Authorities cited the restaurant as being, “out of compliance” with the Pennsylvania Food Code after finding 15 violations.

Notably the same pizzeria was found out of compliance after a complaint and subsequent inspection on April 12, 2018, and following a regular annual visit on August 23, 2017. The April 2017 visit found 10 violations, the August 2017 visit saw the restaurant cited for 17 violations.

Notes the inspector gave backing up the violations included:

  • Soap was not available at the handwash sink.
  • The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
  • Raw beef was stored over ready to eat food in two separate areas.
  • Observed a bag of onions stored directly on the floor in the walk-in, rather than 6 inches (ca. 15 cm) off of the floor as required.
  • A speaker and cell phone were on the meat slicer.
  • Interior of the microwave is extremely dirty.
  • A very dirty pizza paddle was stored between conduit and the wall.
  • Cutting boards, a food contact surface, was observed to have food residue and was not clean to sight and touch.
  • Food employee observed in prep area, wearing bracelet on arms.
  • Most food handlers are not wearing hair restraints.
  • Observed wet wiping cloths not being stored in sanitizer solution.
  • Single use to go containers are stored food side up.
  • The Food Facility Operator shall be the Person in Charge or shall designate a Person in Charge and shall ensure that a Person in Charge is present at the food facility during all hours of operation.
  • No food is being date marked to identify the allowed 7 days.
  • Hot food, which was cooled, was only reheated to 101 °F (ca. 38 °C) for hot holding and not 165 °F for 15 seconds as required.
  • Meatballs were held at 101 °F (ca. 38 °C), rather than 135 °F or above as required.
  • Time in lieu of temperature being used in the food facility to control ready to eat potentially hazardous foods (Pizza) without written procedures or documentation to verify disposition of food.
  • No person certified in food safety at today’s inspection. Every shift requires a certified person on premise.
  • Soap was not available at the handwash sink.