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

23 inspection violations at Saubel’s Market in Shrewsbury; “Rusty shelving inside the produce department walk-in refrigerator and inside the seafood walk-in refrigerator”

23 inspection violations at Saubel’s Market in Shrewsbury; “Rusty shelving inside the produce department walk-in refrigerator and inside the seafood walk-in refrigerator”

Shrewsbury, PA

Saubel’s Market

65 E FORREST AVE
SHREWSBURY, PA 17361
717-235-3891

The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 2/27/2020. As a result of that inspection, and due to the severity of the specific violations the Saubel’s Market in Shrewsbury was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 23 violations were found.

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

  • The person in charge failed in their duties and responsibilities as evidenced in this non complaint inspection report.
  • Durability. Observed rusty shelving inside the produce department walk-in refrigerator and inside the seafood walk-in refrigerator.
  • Equipment not maintained in good repair or proper adjustment. Observed a refrigerated bain marie unit in the deli department operating with an internal ambient air temperature between 50-58 degrees F rather than 41 degrees F or lower as required.
  • Deli department electric food slicers are not being fully disassembled, washed, rinsed, sanitized then air dried every 4 hours as required. Department manager stated slicers are cleaned in placed (CIP).
  • The food facility does not have the original certificate for the certified food employee posted in public view.
  • Multi use of a hand wash sink. A two basin sink in the produce department is being used for hand washing, ware washing and produce preparation.
  • Observed a light accumulation of dust on light and ceiling panels in the deli department kitchen.
  • Food facility did not submit a HACCP plan for approval by the Department as required before conducting the cold smoking of meats.
  • Food facility did not submit a HACCP plan for approval by the Department as required prior to packaging smoked meats, smoked seafood and raw seafood using Reduced Oxygen Packaging (ROP). Retail facility advised to cease all packaging using ROP packaging.
  • Possible cross contamination. Observed raw salmon fillets stored directly overtop cooked ready to eat crab meat inside the walk-in refrigerator. Corrected on the spot.
  • Possible cross contamination. Observed raw shrimp stored directly overtop cooked ready to eat crab meat inside the walk-in refrigerator. Corrected on the spot.
  • This retail food facility is breading shucked oyster from gallon containers of shucked product, but lacks written records which contain date purchased, name and address where purchased, suppliers shellfish license number and shuck date then retained for 90 days as required.
  • Food Facility did not obtain a variance from the Department before processing or smoking, then vacuum or reduced oxygen packaging (ROP) salmon, which is a specialized processing method at retail.
  • Food facility is reduced oxygen packaging smoked meats, smoked salmon and raw salmon which has a potential for Clostridium botulinum / Listeria monocytogenes, without documenting or monitoring a secondary food safety barrier.
  • Observed various candies, repackaged on premises then displayed for sale on the retail floor without ingredient labels. Labels must contain a list of ingredients including sub ingredients in descending order of predominance of weight. This includes a declaration of artificial colors, flavors and chemical preservatives if contained in the food. Name and place of manufacturer, packer or distributor, major allergens if applicable and nutritional labeling of not exempt in the FD&C Act.
  • Various deli style sandwiches, prepared and packaged on premises then displayed for sale in refrigerated cases on the retail floor without ingredient labels. Labels must contain a list of ingredients including sub ingredients in descending order of predominance of weight. This includes a declaration of artificial colors, flavors and chemical preservatives if contained in the food. Name and place of manufacturer, packer or distributor, major allergens if applicable and nutritional labeling of not exempt in the FD&C Act.
  • Observed various butt-ends of deli meats, repackaged on premises then displayed for sale on the retail floor without ingredient labels. Labels must contain a list of ingredients including sub ingredients in descending order of predominance of weight. This includes a declaration of artificial colors, flavors and chemical preservatives if contained in the food. Name and place of manufacturer, packer or distributor, major allergens if applicable and nutritional labeling of not exempt in the FD&C Act.
  • Observed various cooked entrées (Lasagna, Ham, Potatoes & Green Beans, Fried Chicken) prepared then packaged on premises then displayed for sale in refrigerated cases on the retail floor without ingredient labels. Labels must contain a list of ingredients including sub ingredients in descending order of predominance of weight. This includes a declaration of artificial colors, flavors and chemical preservatives if contained in the food. Name and place of manufacturer, packer or distributor, major allergens if applicable and nutritional labeling of not exempt in the FD&C Act.
  • Deeply scored and stained cutting boards in the produce preparation room not resurfaced or discarded as required.
  • Observed an accumulation of static dust on fan guards inside the walk-in produce refrigerator.
  • Storage of clean utensils. Observed clean dough cutters (scrapper) being stored between the wall surface and the back of the sink in the meat cutting room which is not considered a clean storage location.
  • Storage of clean utensils. Observed clean food preparation/service utensils (tongs) being stored hanging through wire rack shelving in the deli department kitchen.
  • Observed florescent lights that are not properly shielded or constructed of shatterproof material in the meat cutting room, over fresh produce on the retail sales floor and in various other refrigerated food display cases in various areas on the retail sales floor.
  • Wiping cloths. Observed wiping cloths soaking in a sanitizing solution of Quaternary ammonia with a concentration of 50 ppm (parts per million).
  • Observed employee personal items (purses and cell phones) stored on shelving in the deli department kitchen rather than employee lockers or designated areas.
  • Observed an accumulation of dust on the make-up or return air ceiling duct cover in the deli kitchen.
  • Retail food facility is using approved curing agents in the production of smoked meats, but both agents lacked labeling or labels to verify correct usage of these agents.
  • Observed a refrigerated bain marie in the deli department operating with an internal ambient air temperature between 50-58 degrees F rather than 41 degrees F or lower as required. 35 lbs of deli meat, sliced cheese, sliced tomatoes and cut lettuces disposed valued at $162 dollars. Inspectors thermometer calibration verified using the ice point method in the presence of the assistant Manager. Corrected on the spot.
  • No sign or poster posted at the handwash sink in the bakery area to remind food employees to wash their hands.

About The Author

Don Shaw

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