Business & Tech

Six Phoenixville Eateries Flunk Health Dept. Inspection

The businesses failed their recent restaurant inspection.

The following Phoenixville businesses were inspected by the Chester County Health Department in the month of February. An important caveat: the language of these reports can be misleading, as they often describe potential problems as actual problems. For example, “presence of rodents/insects” could mean there's an infestation, or it might just mean the business in question left a back door open—which could lead to an infestation. 

The results of each of the state's 2013 health inspections are available here.

 

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America’s Most Wanted Donuts

259 Schuylkill Road, Phoenixville

Inspection Date: 2/26/13

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Result: Out of Compliance

Violations

  • Preventing Contamination from Food Employees' Hands

Employee observed handling cooked donuts with bare hands while putting on toppings. To protect foods from contamination, food employees may not contact exposed, ready-to-eat food with their bare hands, and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment. Deli tissue observed being utilized to finish topping the batch. Comply at all times.

  • Repair & Cleaning Various Premises, Structures, Attachments & Fixtures

A stained ceiling panel (two drip marks) was observed near the entrance to the ladies' room. It was reported that the roof was repaired approximately one week prior to the inspection. Replace the stained ceiling panel by March 8, 2013 and monitor for new leaks

 

Chartwells at Phoenixville Area High School

1200 Gay Street, Phoenixville

Inspection Date: 2/26/13

Result: Out of Compliance

Violations

  • Food Shall Be Safe, Unadulterated & Honestly Presented

Pursuant to Food Code §46.385(a)(5), liquid dairy products shall be sold by the sell-by coding indicated on the packaging; product removed from display during inspection. Liquid milk products may be served or used in the preparation of foods in the facility up to seven days after the sell-by coding. Comply at all times.

  • Preventing Contamination from Food Employees' Hands

Employee observed handling cooked bread sticks with bare hands. To protect foods from contamination, food employees may not contact exposed, ready-to-eat food with their bare hands, and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment. Upon informing staff of this requirement, single-use gloves were used. Inform/remind all employees of this regulation today and comply every day.

  • Cold Holding Potentially Hazardous Foods

Oasis display refrigerator closest to the cafeteria was measured at 50 degrees F; the meat in a sandwich inside the unit was measured at 49 degrees F. It was reported that the sandwiches were stocked prior to lunch. Discard the sandwiches within four hours of stocking (lunch periods run from approximately 10:30 am through 12:30 pm). Repair or replace the refrigerator within one week.

  • Accuracy of Temperature Measuring Devices for Ambient Air and Water

No thermometers could be produced for the two Oasis refrigerators in the service area. Provide accurate thermometers in both of these units by March 1, 2013.

  • Materials, Design, Construction & Installation of Storage Areas & Waste Receptacles

Broken seam on the solid waste dumpster outside, as evidenced by concrete staining in the area of the storm water grate. Contact your waste hauler today to make them aware of the situation so repair or replacement can be accomplished by March 8, 2013.

 

Chartwells at Phoenixville Area Middle School

1000 Purple Pride Parkway, Phoenixville

Inspection Date: 2/20/13

Result: Out of Compliance

Violations

  • Eating, Drinking or Using Tobacco

Personal open drink bottle stored above foods in the walk-in refrigerator. Employees shall segregate their personal items from food preparation/food storage areas at all times to prevent potential contamination/cross-contamination. Correct immediately and comply at all times.

  • Cold Holding Potentially Hazardous Foods

The Continental milk cooler closest to the salad bar was measured at 50 degrees F via a CCHD thermometer, 50 degrees F via a facility-provided thermometer and internal temperature of milk at 50 degrees F. The milk stored inside the unit was discarded on-site. Do not use the refrigerator until capable of holding 45 degrees or less for liquid milk or 41 degrees or less for other potentially hazardous foods.

  • Maintenance & Operation of Manual Warewashing Equipment

Pursuant to Food Code 46.561, thermometers shall be accurate to =/- 2 degrees F. The thermometer for the rinse cycle of the warewashing machine appeared inaccurate. It should be noted that a Thermolabel that was run through the machine indicated that proper temperature was reached.

  • Materials, Design, Construction & Installation of Storage Areas & Waste Receptacles

The furthest dumpster from the building has a broken lid. Contact your waste hauler for the installation of a new tight-fitting lid.

 

Columbia Bar & Grille

Phoenixville

Inspection Date: 2/6/13

Result: Out of Compliance

Violations

  • Cold Holding Potentially Hazardous Foods

Cooked bacon measured at 74 degrees F along the cook line. Potentially hazardous product needs to be maintained at or above 135 degrees F or at or below 41 degrees F. It is recommended that you make room in one of the worktop refrigerators for storage of bacon. Discard the bacon immediately.

  • Frequency of Cleaning Nonfood-Contact Surfaces

The following locations need cleaning: a. filters in both exhaust hoods; and b. handles of refrigeration units.

  • Maintaining & Using a Handwashing Facility

Handwashing sink in the warewashing room was made inaccessible by equipment and towels placed inside the sink and equipment placed in front of the sink. Corrected on-site.

  • Covered Waste Receptacle in Women's Toilet Room

Unisex employee restroom lacking a covered trashcan. Restrooms utilized by women must have a covered trashcan.

  • Operation & Maintenance of Storage Areas, Redeeming Machines, Waste Receptacles & Waste Handling Units

Two dumpsters outside filled above capacity, not allowing lids to close. It is understood that the previous waste hauler (who owns the two dumpsters) has been notified to pick up their equipment. Remove waste from above the rim level so the lids can be closed until removed; place wastes in the new dumpster. In addition, the dumpster area needs to be cleaned up and any unnecessary equipment removed from the premises.

  • Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction

The following sinks were initially lacking supplies: a. employee restroom - soap; b. preparation area - soap and towels; c. downstairs wait staff area - soap; d. upstairs wait staff area - soap and towels; and c. bar - towels. It should be noted that some of the above sinks were stocked during the inspection.

  • Drying Mops

Mops are not being hung to air dry at the mop sink. Provide hangers within one week to allow for proper mop drying.

  • Certified Food Manager

John Mims is the Certified Food Manager for the facility; however the certificate is not posted in public view.

 

Fruit Creation

Phoenixville

Inspection Date: 2/22/13

Result: Out of Compliance

Violations

  • Design & Functionality of Temperature Measuring Devices

No thermometer provided in the Beverage Air refrigerator.

  • Sanitizing Solution Testing Device Provided & Used

No test kit that accurately measures the concentration of the sanitizer (chlorine) was provided at the three-compartment sink. Provide a testing kit within two weeks and ensure that the concentration of the sanitizing solution is tested. Maintain the chlorine levels between 50 and 100 parts per million for sanitizing at the three-compartment sink. An acceptable sanitizing solution would consist of a mix ratio of one ounce unscented chlorine to one gallon of water. Chlorine test strips may be acquired through a traditional restaurant supply store or an online restaurant supply (you may search a phrase such as chlorine restaurant test in an online search engine).

  • Plumbing Facilities in Good Repair, Cross Connection Prohibited, Scheduled Inspections, Cleaning Water Reservoirs

The toilet is not flushing properly. It should be noted that the toilet was flushed during the inspection and filled up high in the bowl, but did not overflow and went down shortly after it had been flushed. A business card from a plumber was reportedly placed in the door while the owner of the facility was out getting lunch; a call was placed during the inspection for the plumber to the return to the facility today. It was reported that the owner would use one of the local business' restroom if needed in the meantime. All other plumbing was observed in good working condition. Repair today; send an mail to dcaprio@chesco.org upon repair. A representative of the landlord was on-site during the inspection; it was reported that he was unaware of any other plumbing issues in the other tenant spaces.

  • Certified Food Manager

A ServSafe certificate for Daniel Andrews was submitted to the CCHD on January 7, 2013. It was reported that no CCHD Certified Food Manager application was received. The ServSafe certificate was re-forwarded to the support staff at the CCHD responsible for processing applications.

 

Hog Island Steaks

785 Starr Street, Phoenixville

Inspection Date: 2/21/13

Results: Out of Compliance

Violations

  • Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation

Raw shell eggs observed stored above sauces, coleslaw, peppers and feta cheese in the walk-in refrigerator. To prevent the dripping of raw animal-derived product onto ready-to-eat foods and/or foods that may not be cooked to the required end-cooking temperature of the eggs, all raw animal-derived product must be stored below or otherwise segregated from all such foods. Corrected on-site.

  • Thawing Potentially Hazardous Food

Hamburger patties observed thawing at the food preparation sinks. Inform/remind all food handlers to only use safe methods for thawing today and comply every day, namely: * in refrigeration at at or below 41 degrees F; * under cold, running water at or below 70 degrees F (in an approved food preparation sink); and/or * quick-thawed in the cooking process. The hamburger patties were measured at maximum of 39 degrees F on the outside and solidly frozen on the inside; proper thawing initiated during the inspection.

  • Hot Holding Potentially Hazardous Foods

The following foods were observed out of required temperatures: a. bacon 72 degrees F; b. cheese 113 degrees F; and c. onions 76 degrees F. Potentially hazardous foods in hot holding must be maintained at or above 135 degrees F. Cheese discarded on-site; discard onions and bacon immediately. To make bacon shelf stable, it is precooked to have a water activity at or below 0.85 to control Staphylococcus aureus; a method of measuring water activity must be provided. In the meantime, bacon (raw and cooked) must be refrigerated.

  • Sanitizing Solution Testing Device Provided & Used

No chlorine test kit provided; refer to item number 14, above.

  • Chemical Sanitization for Mechanical or Manual Warewashing Equipment

The chlorine concentration in the sanitizing solution of the 3-compartment sink was above 200 ppm (off the chart range), rather than 50-100 ppm as required. A single-use cup was marked with the proper amount of chlorine for sanitizing in the full third compartment. Chlorine test strips may be acquired through a traditional restaurant supply store or an online restaurant supply (you may search a phrase such as chlorine restaurant test in an online search engine).


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