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

Pink and tan slime in water nozzle and ice maker, Core Life Eatery in Lancaster hit with 19 inspection violations

Pink and tan slime in water nozzle and ice maker, Core Life Eatery in Lancaster hit with 19 inspection violations

Lancaster, PA

Core Life Eatery in Lancaster

1581 FRUITVILLE PIKE
Lancaster, PA 17601
607-429-0045The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on November 5, 2019. As a result of that inspection, and due to the severity of the specific violations the Core Life Eatery in Lancaster was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 19 violations were found.

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

  • The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
  • The Person in Charge has failed in their managerial duties as evidenced by this non-compliant inspection.
  • Pink and tan slime inside the water tap nozzle and on the chute of the self-service ice maker.
  • The undersides of the white bowls are greasy on the bottom and not clean to sight and touch.
  • Observed a food employee (dishwasher) set food containers on the floor and then placing them in the cold hold units beneath the salads.
  • A substantial amount of metal food containers, stored as clean, were observed with old food residue inside them.
  • The hand wash sinks in the back food preparation area and the dish washing area are filthy.
  • Observed an abundance of label residue on stacked food containers in the dish washing room.
  • Black residue around the dispensing nozzle for all self-serve drinks.
  • Observed wet wiping cloths in the back food preparation area, not being stored in sanitizer solution.
  • Clean tongs, subject to contamination from pants, observed stored on long rod in front of the salad area and cold storage units.
  • Brillo scouring pads observed stored on the food preparation table in the back food preparation area.
  • Observed a working container of fruit sanitizer stored next to vegetables and food equipment (lids and metal food containers) in the back food preparation area.
  • Observed clean dish racks stored on the floor in the dish washing room.
  • Brown residue build-up inside all drains in the facility.
  • Clean food equipment and utensils on storage racks in the dish washing room, stored wet in a manner that does not allow for draining and/or air drying (wet nesting).**
  • Food Employee (dish washer) observed changing tasks that may have contaminated hands without a proper hand-wash in-between.
  • Food Employee (dish washer) observed donning single use gloves without a prior hand wash.
  • Milk was held at 68°F, in the back food preparation area, rather than 41°F or below as required.*
  • Raw tuna was held at 57°F, in the front service table, rather than 41°F or below as required.*
  • Observed grime and food residue at the floor / wall juncture throughout the facility.
  • Several open employee’s beverage containers were observed in back food preparation area on food preparation tables and on a shelf in the dish washing room.
  • Food employee (dish washer) observed throughout the facility, not wearing proper hair restraints, such as nets, hats, or beard covers.
  • Observed potatoes and carrots stored directly on the floor in the walk-in cooler, rather than 6 inches off of the floor as required.
  • Paper towel dispenser is empty at the hand-wash sink in the dish washing area.
  • Observed a large container of bulk food in the back preparation area not labeled with the name of the food.
  • Deeply scored cutting boards not resurfaced or discarded as required.
  • Mechanical ware washing equipment observed with build up of filth and food residue and not cleaned before use, and frequently throughout the day.
  • Food employee personal belongings, jackets, observed stored on top of food in the back food preparation area and stuffed in between single use items in the dish washing area.
  • Observed static dust on the air-intake grids above the mechanical dishwasher.

 

* 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.

** Wet nesting refers to the practice of placing two recently-washed items together in a nested fashion, preventing proper airflow. In a moist, dark, low-air environment, unseen bacteria grows unchecked, and suddenly that mixing bowl is a biological incident waiting to happen. Even at high temperatures, the food or ingredients you place on that wet-nested kitchen equipment can act as an accidental insulator, or even as fuel for further bacterial growth.

About The Author

Don Shaw

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