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Reheat the chicken to 165F immediately. -The handwash sink located in the Starbucks counter area does not have water at a temperature of at least 100 degrees F. Facility has other convenient handwashing sinks to use while repairs are being made. Employees not washing hands properly; handwash sink blocked by dried food, discarded aprons and pans. Skip to Content. Check out the latest inspection report on restaurants and retail food facilities across the state. Address: 1259 S. Cedar Crest Blvd., Salisbury Township, Violations: 20 (still out of compliance as of Jan. 24). If you are planning to open a new facility or take over an existing facility, you must first contact the Allentown Health Bureau to complete the Food Service Application and start the process. Take a look at Mcdonald's restaurant inspections. The inspections cover restaurants, cafeterias, food markets, processors and other food establishments. (Ken Stevens | MLive.com file photo). -Various cut vegetables food was held at between 47 and 51 degrees F, in the front counter area, rather than 41 degrees F or below as required. -Raw proteins such as pork belly and beef steaks were stored above ready to eat products in the refrigerator units. Shapiro Administration Awards $200,000 to Grow Hemp Industry; Invites Proposals for $. Search Food Establishment Inspection Reports, Food Permit Center Response: Messages left for a person in charge were not returned. Inspection notes: Food prep in the dish-washing room; pans and cooking equipment coated with food and grease; dirty knives stored with clean; dirty floors; walk-in cooler latch not working and door not closing; painted drywall in basement must be covered with non-porous, non-absorbent paneling; most violations in follow-up inspection were repeats. Clean dish racks stored on the floor. Restaurant inspections are now available online from 2005 to the present. Response: Tom McHugh, vice president for Mid-Atlantic Diners LLC, said his company acquired the restaurant around September and requested the inspection as part of the ownership change. . Observed beef, pork, chicken, & pastellios being stored at 49F, 50F, 49F, & 53F, respectfully. Restaurant's response: Standard procedure when a health inspector comes is to fix any issues pointed out right away; when they return for a follow-up, everything is OK. "We fixed all violations already," said Daniel Chen, one of the workers. -Observed chicken, pastellios, and sausage being stored in the hot hold unit at 126F, 100F, & 101F, respectfully. Label all storage containers with the name of the food and the date on which it was prepared. Walls in dish wash area with build-up of [mold]-like substance. Accumulation of dirt, dust and food on some equipment. He says corporate provided documentation for the menu and other corrections were implemented quickly. So, with that safety in mind, we once again dove into the Agriculture Department's public database of restaurant inspections to see how the Lehigh Valley's eateries fared in 2018.