Leola’s Osteria Avanti in Lancaster County fails state retail food inspection second straight year; metal hotel pans, food contact surfaces, were not clean to sight and touch

Leola’s Osteria Avanti in Lancaster County fails state retail food inspection second straight year; metal hotel pans, food contact surfaces, were not clean to sight and touch

 

Osteria Avanti Restaurant in Leola, Lancaster County

38 DEBORAH DR
Leola, PA 17540
(717) 656-7002

The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an annual unannounced inspection at Osteria Avanti in Leola, Lancaster County on September 4, 2019. Following the inspection the restaurant was determined to be, “out of compliance” for the second consecutive year due to the nature of the 10 violations cited in the report.

The inspector made the following statements in support of the findings:

  • In casa facility, ice scoop found stored on top of ice machine unprotected which is subject to dust and dirt.
  • In main kitchen, oven rack found stored directly on the floor rather than in a clean location.
  • The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
  • Ice machine deflector plate, a food contact surface, in Casa banquet facility contained a residue and was not clean to sight and touch.
  • In main kitchen, several stored, metal hotel pans, food contact surfaces, were not clean to sight and touch.
  • Employee’s purse was observed in bakery on bottom shelf of prep table, stored on top of food, and not stored in dressing rooms or identified storage area as required.
  • Two quarts of half-and-half cream in reach-in located in casa facility measured 44F and 46F rather than 41F or less as required. Discarded
  • Ambient temperature of reach in refrigerated measured 48F and not 41F or less as required. Do not store any TCS food in this unit until corrected.
  • Chlorine chemical sanitizer residual detected in the final sanitizer rinse cycle of the low temperature sanitizing dishwasher in bar was 0 ppm, and not 50-100 ppm as required. Sanitizer container was empty.
  • An accumulation of static dust noted on walk-in cooler fan guard covers in casa kitchen.
  • House made blue cheese dressing was beyond 7 day expiration day by 4 days.
  • There is no maximum registering thermometer or thermolable to ensure that the rinse cycle on the hot water sanitizing dishwasher in kitchen is meeting the temperature requirement.

About The Author

Don Shaw

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