The Crossings Premium Outlets
Tannersville, PA 18372
The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on November 6, 2019. As a result of that inspection, and due to the severity of the specific violations the Magic Wok in Tannersville was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 14 violations were found.
The inspector made the following comments in support of the violations found during the inspection:
- Food employees observed in food service and kitchen food prep areas, not wearing proper hair restraints, such as nets or hats.
- Soap was not available at the hand wash sink.
- The Person in Charge did not demonstrate adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
- Observed build up of static dust and old webbing on ceiling and walls above kitchen food prep line.
- The light intensity in the kitchen is not sufficient to observe proper sanitation effectiveness in food prep and ware wash areas of the facility.
- Observed cardboard being used as a counter surface used to store food contact utensils between use which is not a smooth cleanable surface.
- Observed Bain Marie, in cook line area, with an accumulation of dust, dirt, food residue, debris on non-food contact surfaces.
- Food utensil fork and cutting board of bane marie, both food contact surfaces, were observed to have food residue and were not clean to sight and touch.
- Scoops in bulk foods and internal surfaces of bulk storage containers and lids, all food contact surfaces, were observed to have food residue and were not clean to sight and touch.
- Food Employee did not follow proper hand washing procedure. Soap and/or warm water not used.
- Observed wet wiping cloths in service area, not being stored in sanitizer solution.
- Food dispensing utensil in bulk food storage bins observed stored in the food and not with handle above the top of the food and the container.
- Beef and shrimp were held at 55 °F, in the cook line bane marie, rather than 41°F or below as required. Foods were voluntarily disposed of at the time of this inspection. *
- Bain marie unit not maintaining time temperature control for safety foods at or below 41*F as required. *
- Food Employee observed donning single use gloves without a prior hand wash.
* 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.
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