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

Bushkill Inn and Conference Center slapped with 19 violations; Evidence rodents gnawed crispy onions, Black scum in and around the drop chute in the ice machine

Bushkill Inn and Conference Center slapped with 19 violations; Evidence rodents gnawed crispy onions, Black scum in and around the drop chute in the ice machine

Bushkill, PA

Bushkill Inn and Conference Center

159 POCMONT LOOP
Bushkill, PA 18324
570-421-9450

The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on January 9, 2020. As a result of that inspection, and due to the severity of the specific violations the Bushkill Inn and Conference Center 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.
  • Observed visible evidence, such as gnawed bags of Crispy Onions and graham crackers, of rodent contaminated foods in the storage area. The chef discarded the bags.
  • Approximately 20-30 rodent droppings observed in the corners, along floor-wall junctions and on top of and/or in food boxes and containers in the store room. Approximately 10-20 rodent dropping observed on the floor, opposite the kosher walk-in freezer, by the electric boxes, paper and debris on the floor. Webbing observed in the back right corner of the store room and by the electric box, opposite the kosher walk-in freezer.
  • Old food residue on the frame of the unused floor mixer adjacent to the Victory single door refrigerator in the kitchen. Liquid and old food residue under the refrigerated drawers below the grill and BBQ on the cook line. Kosher Kitchen – build up of old food residue on the bottom of the Cres Cor hot holding cabinet; and on the top of the skillet and fryer on the cook line. Old food residue on the cool line shelves in the kitchen and kosher kitchen. Dust and debris on top of the ice machine in the dishwash area; and dirt on the ice machine sliding doors. Dairy Kitchen – build up of old food residue on the bottom of the freezer.
  • The faucet is missing from the hand wash sink in the dish wash area.
  • Kosher Kitchen – faucet leaking on the two bay sink.
  • Observed food containers and boxes stored directly on the floor in walk-in freezer 55, rather than 6 inches off of the floor as required.
  • Test strips to monitor final rinse temperature are not available.
  • Bar – Chlorine chemical sanitizer residual detected in the final sanitizer rinse cycle of the low temperature sanitizing dishwasher was 0 ppm, and not 50-100 ppm as required. The container was empty and replaced, final rinse 0 ppm chlorine residual. Shall clean and sanitize the bar glasses and utensils in the kitchen dishwasher until the glassware washer is repaired and operational.
  • Kosher Kitchen – old food residue on the drainboards and top of the dishwasher.
  • Some refrigerated ready to eat, time/temperature control for safety food prepared in the food facility and held for more than 24 hours, located in the refrigerators and walk-in cooler, is not being date marked.
  • Some commercially processed refrigerated, ready to eat, time/temperature control for safety food, located in the refrigerators and walk-in cooler, and held more than 24 hours, is not being marked with the date it was opened.
  • Refrigerated datemarked food not being removed by the discard date. The chef discarded the food.
  • Insect control devices, pest strips, located above prep tables in the kitchens, with potential to contaminate food, equipment, and / or utensils.
  • No sign or poster posted at the handwash sink in the bar area to remind food employees to wash their hands. A sign was provided for posting.
  • Black scum in and around the drop chute in the ice machine in the dishwasher area. The chef stated that the ice machine will be cleaned today.
  • Kosher Kitchen – red paint on the knife blade on the prep table. Old food residue on the knives and utensils in the bus tub on the storage rack in the Kosher Kitchen. Dairy Kitchen – old food residue on the utensils in the prep table drawer.
  • Old food residue on the blade and frame of the meat slicer in the kitchen. The slicer was disassembled for cleaning. Old food residue on the can opener blade. The can opener was placed at the dishwasher for cleaning. Old food residue on the tongs on the stove handle. The tongs were placed at the dishwasher. Old food residue on the knives on the magnet behind the bain marie. The knives were removed for cleaning
  • Food facility does not employ a certified food employee as required, certification expired November, 2019.
  • Soap was not available at the handwash sink in the bar area.
  • The handwash sink in the bar area does not have single use towels, continuous towels, or air drying device.
  • Bar – working containers in the bar and service area, used for storing *chemicals, cleaners* taken from bulk supplies, were not marked with the common name of the chemical.
  • Dairy Kitchen – working containers/can of cleaners stored on the same shelf with food above the prep table. The container and can were removed from the shelf.