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

30 violations; Mount Joy Diner fails restaurant inspection; The large mixer is dripping lubricant onto food-contact surface, wiping towel draped on trash can

30 violations; Mount Joy Diner fails restaurant inspection; The large mixer is dripping lubricant onto food-contact surface, wiping towel draped on trash can

Mount Joy, PA

Mount Joy Diner

307 W MAIN ST
MOUNT JOY, PA 17552
717-653-5357

The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on January 15, 2020. As a result of that inspection, and due to the severity of the specific violations the Mount Joy Dinerwas cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 30 violations were found.

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

  • Food employee observed involved in food preparation, not wearing a beard cover.
  • Observed a wiping cloth hanging from the chef’s belt and a wiping cloth draped over the trash can, both are being used to wipe off the spatulas used for cooking
  • The large mixer bearing or gear box is dripping or leaking lubricant onto the food-contact surface.
  • Food facility is using chlorine bleach Sanitizer at an extremely high concentration of 400ppm, not approved in the Code of Federal Regulations for food contact sanitizing at this level.
  • Ham and cheese, a refrigerated, ready to eat time temperature control for safety food in the reach-in cooler, was date-marked by the facility, but was beyond the 7 day use or sell by date and requires discarding.
  • Food Facility is unable to verify Molluscan shellfish being used or offered for sale are from approved sources as listed in the Interstate Certified Shellfish Shippers List. Observed two buckets of clams in the walk-in freezer without any shell-tag identification.
  • Observed a wiping cloth hanging from the chef’s belt and a wiping cloth draped over the trash can, both are being used to wipe off the spatulas used for cooking.
  • In-use food tongs being stored on handle of oven, which is not sanitary.
  • Observed boxes of potatoes stored directly on the floor in the basement area, rather than 6 inches off of the floor as required.
  • Ham slicer blade and inner rim, was observed to have food residue and was not clean to sight and touch. Observed old food residue on two ice cream scoops in the front service area.
  • Observed salmon thawing in ROP (reduced oxygen packaging) without the package being first opened.
  • Observed food cooling at room temperature in large buckets placed on the table, which is not a proper cooling method.
  • The test strips for the quaternary ammonium are faded and no longer reactive for testing.
  • Food Employee is not using available sanitizer test strips or test kit to determine sanitizer concentration of chlorine in sanitizer buckets.
  • Food Employee observed donning single use gloves without a prior hand wash.
  • Tapioca, lemon meringue pie, cheese croissants, and dairy creamer were held at 65°F, in the dessert cabinet, rather than 41°F or below as required. This unit is holding an ambient temperature of 60 degrees F. TCS foods are not to be stored in this unit until it is maintaining a proper cold holding temperature of 41 degrees F or below.
  • Time in lieu of temperature being used in the food facility to control ready to eat potentially hazardous foods (raw shell eggs) without written procedures or documentation to verify disposition of food.
  • Old unused equipment stored in the basement and in the back food preparation room, should be removed from food facility.
  • Observed a spray bottle of perfume stored on the same shelf next to food in the food preparation area.
  • Observed liquid soap and aerosol air-freshener stored on the shelf in a cabinet with silverware.
  • Assorted food in the reach-in cooler and the reach-in freezers stored open with no covering.
  • Raw calamari observed stored above leeks in the walk-in cooler.
  • The packaging tape on the side of the reach-in cooler and tattered and posing possible physical contamination and is not smooth and easily cleanable.
  • Observed cardboard being used to line the floor beneath the rubber mats throughout the food preparation and dish washing area.
  • Lights are not shielded or shatter proof inside the dessert display case.
  • The window near the flat grill has no screen and does not protect against the entry of insects.
  • The Certified Food Manager has failed in their managerial duties as evidenced by this non-compliant inspection.
  • The Certified Food Manager does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
  • Food Facility Person in Charge not able to provide documentation that clams and sausage are from an approved source.
  • Shellstock located in the walk-in freezer did not have identification tags attached to the container.
  • Observed an extreme amount of grease build-up inside both fryers.
  • Observed an extreme amount of grease build-up inside both fryers.
  • Clean dish racks stored on the floor in the dish washing area.
  • Observed the dumpster lids left open at the time of this inspection.

About The Author

Don Shaw

Don Shaw journalist covering local news for The Pennsylvania Chronicle (717) 461-2107 don.shaw@pennsylvaniachronicle.com