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

Cooking Equipment with encrusted grease and soil, Manheim 1 Diner fails restaurant inspection, 10 violations

Cooking Equipment with encrusted grease and soil, Manheim 1 Diner fails restaurant inspection, 10 violations

Manheim, PA

Manheim 1 Diner

196 DOE RUN RD
Manheim, PA 17545
717-879-9551
The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on October 29, 2019. As a result of that inspection, and due to the severity of the specific violations the Manheim 1 Diner was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 11 violations were found.

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

  • Containers on drying shelf were observed to have food residue and were not clean to sight and touch.
  • Observed shelving, handles, and pulls with an accumulation of dust, dirt, food residue, debris on non-food contact surfaces.
  • Observed cooking equipment in the prep area, with encrusted grease and soil accumulation.
  • Assorted food in the walk in cooler and refrigerators stored open with no covering.
  • Coffee creamers not being held at 41°F or below as required. *
  • Commercially processed refrigerated, ready to eat deli meat and cheese, that are temperature control for safety food, located in the walk in cooler and refrigerators, and held more than 24 hours, are not being marked with the date they were cut or opened.
  • The hand wash sink in the prep area was blocked by mop pail and not accessible at all times for employee use.
  • The hand wash sinks in the prep area does not have single use towels, continuous towels, or air drying device.
  • Old food residue observed in the hand wash sink in the prep area, indicating uses other than hand washing.
  • Observed clean food equipment and/or utensils in dish drying area, stored wet in a manner that does not allow for draining and/or air drying (wet nesting).
  • Light fixtures are not all operational and do not provide adequate light for cleaning and preparation.
  • Food employees observed in prep area, not wearing proper hair restraints, such as nets or hats.
  • Litter and food debris under and around equipment and shelving.

* 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.