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

Arlington Diner in Stroudsburg fails restaurant inspection, 10 violations, employee eating or tasting in prep area, dish machine with build up of old food residue

Arlington Diner in Stroudsburg fails restaurant inspection, 10 violations, employee eating or tasting in prep area, dish machine  with build up of old food residue

Stroudsburg, PA

Arlington Diner

834 N NINTH ST
STROUDSBURG, PA 18360
570-421-2329

The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on December 20, 2019. As a result of that inspection, and due to the severity of the specific violations the Arlington Diner in Stroudsburg was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 10 violations were found.

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

  • The Person in Charge did not demonstrate adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
  • Ambient air temperature measuring device for ensuring proper food storage in bane marie equipment in cook line area, is not accurate to +/- 3°F.
  • Manual can opener blade and gear a food contact surface, was observed to have food residue and was not clean to sight and touch.
  • Food Employee observed eating or tasting food in the prep area.
  • Beef observed thawing at room temperature on the broiler above cook line, which is not an approved thawing method.
  • Food Employee observed changing tasks that may have contaminated hands without a proper hand wash in-between.
  • Observed build up of dirt and debris on and around handles of hand wash sink in need of more frequent cleaning.
  • Cooked and raw meats, coleslaw and cut produce was held at a temperature range between 48-51 °F, in the cook line bane marie area, rather than 41°F or below as required. Several foods were voluntarily disposed of and others removed for rapid cooling as immediate corrective action.
  • Cook line bane marie and refrigerated unit not maintaining Time Temperature Control for Safety (TCS) foods at or below 41*F as required.
  • Dish machine observed with build up of old food residue and not cleaned before use, and frequently throughout the day.

* 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.

About The Author

Don Shaw

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