By: Don Shaw email: (570) 543-2961

Mold on floor in walk-in cooler, 12 violations for Lori’s Corner Kitchen in Hamlin cited at inspection

Mold on floor in walk-in cooler, 12 violations for Lori’s Corner Kitchen in Hamlin cited at inspection

Hamlin, PA

Lori’s Corner Kitchen

Lake Ariel, PA 18427 570-689-7080
The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on December 18, 2019. As a result of that inspection, and due to the severity of the specific violations Lori’s Corner Kitchen was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 12 violations were found.

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

  • Potato cutter on the wall by the dishwasher, a food contact surface, was observed to have food residue and was not clean to sight and touch. The potato cutter was disassembled for cleaning.
  • Old food residue in the prep table drawer.
  • Dust hanging from the ventilation hood above the stove in the kitchen.
  • Food ingredient storage containers, on the shelf in the prep area, are not labeled with the common name of the food.
  • Placing sausage gravy 115*f, soup 116*f and chili 114*f in an unheated hot holding unit. The unit is turned on to heat when the food is placed in the unit. The soup and chili were reheating for over 3 hours and was disposed of by the person-in-charge, approximately $50.00. Shall reheat potentially hazardous food to 165*f, within 2 hours, prior to placing on a preheated hot holding unit.
  • Ambient temperature in the Victory refrigerator is 48*f, the refrigerator has been out of temperature for an unknown amount of time. The person-in-charge disposed of tuna 48*f, beef patties 51*f, sausage 46*f, ham 46*f, diced ham 46*f, coleslaw 47*f, steak 47*f, cannoli cream 50*f, mashed potatoes 50*f, gravy 47*f, approximately $700.00. Shall maintain cold food at 41*f or below. The owner called the repair service.**
  • 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 refrigerator and walk-in cooler, is not being date marked.
  • Thermometers for ensuring proper food temperatures are not calibrated and/or functioning properly. The cook could not locate the thermometer.
  • Food Employee observed changing tasks that may have contaminated hands without a proper hand wash in-between. Gloves were not changed. Reviewed proper hand washing procedures and use of single use gloves with the employee.
  • Old food residue, debris and mold on the floor in the walk-in cooler to the left of the door.
  • The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
  • Thermometers are broken in the Victory refrigerator in the kitchen.

**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.