Factoryville restaurant, Bluebird on US-6 blows state inspection, Person in Charge does not have adequate knowledge of food safety
Factoryville restaurant, Bluebird on US-6 blows state inspection, Person in Charge does not have adequate knowledge of food safetyread more
Retail Food Inspection Report Conducted March 6, 2019
PARMA PIZZA & GRILL
132 W MARKET ST
Marietta, PA 17547
The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services’s visited the Parma Pizza and Grill in Marietta, Lancaster County on March 6, 2019, and for the third consecutive year the local pizzeria failed the annual inspection this time being cited for 26 separate violations.
This location is part of a group of six restaurants and on their website Parma Pizza and Grill says,
In business since 2005, Parma Pizza & Grill is committed to providing its customers with the highest quality food and service, in a clean plus friendly environment. We bring the service and value of the big chain pizzerias, but with the quality and attention of an old-world pizzeria. Parma Pizza & Grill has 6 convenient locations throughout the South Central Pennsylvania area to serve you.
The restaurant failed its previous two annual inspections after being cited in 2018 for 17 violations during an inspection conducted on April 2, 2018. The inspection conducted on March 29, 2017, turned up 21 violations of the Pennsylvania Food Code.
Remarkably, in commenting on the lack of hot water being available to wash hands the inspector noted,
Food employees again are unable to wash hands properly due to the hot water being turned off at the both hand-wash sinks. Employee had turned the hot water off again before the inspection was over.
Other comments the inspector made supporting the cited violations included:
- Raw shell eggs stored above cooked chicken in the small cooler. Pita bread and lettuce stored setting directly on top of raw shell eggs in the small cooler.
- Observed raw beef stored above mayonnaise in the small cooler.
- Deli ham stacked above the food container rims in the pizza unit was held at 50°F, rather than 41°F or below as required.
- Observed build-up of grease beneath the fryers. Observed a grease-soaked cloth inside the fryer unit.
- Old food debris and crumbs from the slicer observed on the floor beneath the table for the slicer.
- The outside of the pizza dough pans are grimy and dirty and not clean to sight and touch.
- Static dust and a mildew residue observed inside the fan guards of the walk-in cooler.
- Customer self-service single-use tableware (forks) is not displayed in a manner so that only the handles are touched by customers.
- Food employees observed in the food preparation area, not wearing proper hair restraints, such as nets, hats, or beard covers.
- Observed wiping cloths in extremely unclean condition on the pizza preparation table.
- Cooked chicken and cooked beef, a refrigerated ready to eat time/temperature control for safety food, in the small cooler, was not compliant with date marking
- The floor / wall juncture where the soda machine is located is not covered and closed to 1/32 inch (0.81 m). There is covering there, however, the floor has dropped creating a very large gap between the wall and the floor by being labeled with a discard or use by date of no more than 7 days, and requires discarding.
- Single-service cups without handles rather than scoops are being used in bulk food ingredients (flour).
- The test strips for monitoring the concentration of the sanitizer are faded and are no longer reactive to the sanitizer.
- The floor / wall juncture where the soda machine is located is not covered and closed to 1/32 inch (0.81 m). There is covered there, however, the floor has dropped creating a very large gap between the wall and the floor.
- Employee prescription medication stored above the pizza preparation area in the back.
- Employee personal items (joint-pain relief, amino-lean pills, beet extract) were observed on a shelf with food and above the sandwich preparation table, and not stored in dressing rooms or identified storage area as required.
- The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
- The Person in Charge has failed in their managerial duties as outlined by the Food Code.
- Time in lieu of temperature being used in the food facility to control ready to eat potentially hazardous foods (pizza and garlic bread) without written procedures or documentation to verify disposition of food.
- Observed employee wipe off dirty knives on a dry cloth and place knives back on the magnetic strip.
- Observed three knives with old food residue stored on the magnetic strip at the sandwich making area.
- Old food residue observed on the inner rim of the slicer.
- Observed clean food equipment stored inside a dirty soda crate in the back.
- There is no water available for hand-washing or for washing and sanitizing of equipment due to the water being turned off at the main valve.
- Paper towel dispenser empty at the hand-wash sink in the back.
- The Person in Charge has failed ensuring employees are effectively cleaning their hands routinely by using hot water and soap.
- The Person in Charge has been operating without a current Retail Food Facility License since 6/25/2018.
- Observed deeply scored cutting boards not resurfaced or discarded as required.
- Observed a mildew residue on the shelves of the walk-in cooler.
- The hand-wash sink in the front being used as a food preparation sink as evidenced by observed tomatoes in the sink.
- The spigots and faucets of the 3 bowl sink in the back food preparation area are leaking and not in good repair.
- The hand-wash sink in the back is slow to drain.
- The linoleum floor in the back and in the front are torn and tattered and no longer smooth and easily cleanable. The floor in the women’s room is broken exposing the wood beneath.
- Cleaning chemicals stored on the same shelf with food equipment (lids) in the back.
- A working container of glass cleaner was stored on the same shelf with single service articles (plates) in the front service area.