Food residue a problem for one area restaurant, health inspection shows

The state Department of Agriculture conducts annual inspections of food-serving businesses to ensure public safety and safe food-handling practices. Schools are inspected twice per year, according to the Bureau of Food Safety and Laboratories.       

Whether an establishment is considered compliant or non-compliant is the discretion of the inspector.   

 There are, however, several violations for which inspectors should automatically consider establishments non-compliant. Called "critical violations," they include food temperature issues, employee hygiene and issues with chemicals and how they're handled. 

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Depending on the severity of the situation, inspectors and their supervisors could file citations or close an establishment.   

Inspection Violations: 4/23/2024  

BROTHERS PIZZA - 140 NEWBERRY PARKWAY – ETTERS 

• The Person in Charge did not demonstrate adequate knowledge of the PA Food Code as evidenced by incorrect responses to food safety questions related to date marking of temperature control for safety foods, cleaning frequency of food dispensing utensils (fountain soda machine nozzles), time in lieu of temperature. 
• The Person in Charge did not demonstrate adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection. 
• An open employee's beverage container (screw capped variety) was observed directly on the food slicer. 
• Commercially processed refrigerated, ready to eat, time/temperature control for safety food such as sliced lunchmeats, and cheeses located in the walk-in cooler, and held more than 24 hours, is not being marked with the date it was opened. 
• Refrigerated ready to eat, time/temperature control for safety food such as sliced tomatoes, cut tomatoes, cooked pasta(s), cut leafy greens prepared in the food facility and held for more than 24 hours, located in the walk-in cooler, are not being date marked. 
• Time in lieu of temperature being used in the food facility to control ready to eat potentially hazardous foods pizzas without written procedures or documentation to verify disposition of food. 
• Observed deeply stained cutting boards on bain marie units. 
• Fountain soda dispensing nozzles and food slicer, food contact surfaces, were observed to have food residue and were not clean to sight and touch. 
• Observed single-service, single-use articles stored directly beside the handsink and under the soap dispenser where exposed to splash. Corrected. 
• Old food residue observed in the handwash sink, indicating uses other than handwashing. 
• The handwash sink in the food preparation area was blocked by 5-gallon bucket of pizza sauce and not accessible at all times for employee use. 
• Soap was not available at the handwash sink. 
• The handwash sink does not have single use towels, continuous towels, or air drying device. Corrected 
• No sign or poster posted at the handwash sink to remind food employees to wash their hands.