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

Gracie’s on West Main in Leola, Lancaster County cited for 19 violations following state inspection, food unprotected on prep tables in the presence of flies

Gracie’s on West Main in Leola, Lancaster County cited for 19 violations following state inspection,  food unprotected on prep tables in the presence of flies

 

 

Retail Food Inspection Report Conducted August 6, 2019

GRACIE’S ON WEST MAIN DINER

264 W Main ST
Leola, PA 17540
(717) 556-0004

The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services visited Gracie’s on West Main Diner in Leola on August 6, 2019. Following the visit the inspector’s report showed some 19 violations resulting in the popular eatery being found, “Out of Compliance.” 

The inspector’s findings included:

  • Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection
  • Several stored utensils and dishes, food contact surfaces, were observed to have food residue and were not clean to sight and touch.
  • Observed food employee first use dry wiping cloth to wipe Bain Marie cutting board, then wipe off knife, a food contact surface contaminating it.
  • Observed deeply score Bain Marie cutting board in kitchen not resurfaced or discarded as required
  • Sanitizer solution in 3 bay sinks contained debris indicating food equipment and utensils are not being thoroughly rinsed
  • Exterior of bulk ingredient containers contain food debris and are grimy
  • Observed clean food equipment stored shelves in kitchen red wet in a manner that does not allow for draining and/or air drying (wet nesting)
  • Flooring around walk-in cooler is a roughened surface and not a smooth easily cleanable one
  • Observed food employee use a dry wiping cloth to wipe off Bain Marie cutting board. Wiping cloths used for wiping food contact surfaces must be held in chemical sanitizer at the proper concentration.
  • The quaternary ammonia concentration in the sanitizing solution of the 3-bay warewash sink was 100 ppm, rather than 200-400ppm ppm as stated on the manufacturers use directions.
  • Observed an accumulation of grease on hood baffles.
  • Observed colcannon (potatoes and cabbage) cooling at room temperature on the kitchen prep table, which is not a proper cooling method.
  • Colcannon, a TCS food, cooling in deep metal containers rather than shallow ones.
  • Three containers of milk were held in wait station refrigerator at 46F rather than 41F or less as required. Discarded
  • Dishwasher employee is not using available sanitizer test strips or test kit to determine sanitizer concentration.
  • Trash can in kitchen containing food waste is not covered in the presence of flies.
  • Observed food unprotected on prep tables in the presence of flies. 
  • Internal temperature of Hollandaise Sauce measured 106F rather than 135F or above as required.
  • Food facility does not have available sanitizer test strips or test kit to determine appropriate sanitizer concentration
  • Wait station refrigerator found operating at 48F. Temperature lowered at time of inspection.
  • Observed food employee first use dry wiping cloth to wipe Bain Marie cutting board, then wipe off knife, a food contact surface contaminating it.
  • An accumulation of food debris observed under food equipment especially at floor/wall junction.

About The Author

Don Shaw

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