Inspections find many Lebanon County eateries fail to clean their ice dispensers regularly.
Ice machine and several containers on the drying shelves were observed to have food residue and were not clean to sight and touch.
Ice machine chutes, spoons and some plastic containers on the drying shelf were observed to have food residue and were not clean to sight and touch.
Observed drink dispensing equipment, in service area, with an accumulation of food residue around the dispensers on the non-food contact surfaces.
Soda gun was observed to have syrup residue and was not clean to sight and touch.
Commercially processed refrigerated, ready-to-eat, time/temperature control-for-safety food, located in the walk -in cooler, and held more than 24 hours, is not being marked with the date it was opened.
Food employees observed in prep area, not wearing proper hair restraints, such as nets or hats that completely control hair.
Commercially processed refrigerated, ready-to-eat, time/temperature-control-for-safety food, located in the bain-marie, and held more than 24 hours, is not being marked with the date it was opened.
Non-food contact surfaces, such as handles, pulls and countertop, not cleaned at a frequency to preclude accumulation of dirt and soil.
Raw chicken and flats of eggs were stored above fruits and meats in walk in cooler.
Deli items were held at 46-50°F, in the bain-marie, and 43°F rather than 41°F or below as required in walk-in cooler.
Food contact items stored on shelf next to hand sink are exposed to splashing during hand washing.
The hand wash sink in the bags area was blocked and not accessible at all times for employee use.
Non-food contact surfaces, such as cabinet below three-bay sink and flavored ice machine, not cleaned at a frequency to preclude accumulation of dirt and soil.
Non-food contact surfaces, such as refrigerator seals, not cleaned at a frequency to preclude accumulation of mold.
Hot dogs on roller grill were held at 98°F, rather than 135°F or above as required.
Ice machine not cleaned at a frequency to prevent the presence of mold inside.
Food contact items on drying rack next to hand sink are exposed to potential contamination during hand washing.
Insect control devices (fly ribbons) located in the kitchen with potential to contaminate food, equipment, and/or utensils.
Food facility preparing raw steak, chicken and pork using reduced oxygen packaging without the required written procedures and HACCP plan.
Cleaning agents stored on three-bay sink, instead of a designated area away from food related activities.
Observed raw shell eggs stored above produce inside the sliding door refrigerator.
At the hand wash sink, observed the drain pipe disconnected, allowing water to pour onto the floor.
A nationally recognized Food Employee Certification certificate for the person in charge is not posted in a location conspicuous to the consumer.
Wall at the warewashing chemical dispensing unit has coating missing/exposing raw wood and in need of repair.