The Pennsylvania Department of Agriculture conducts risk-based inspections to ensure food safety in various dining establishments. This article provides a comprehensive overview of recent inspection findings, focusing on critical areas such as hygiene practices, temperature control, and proper labeling. The report highlights both commendable performances and areas needing improvement across multiple facilities.

Hygiene Practices and Temperature Control

In the realm of food safety, maintaining strict hygiene practices and adhering to temperature guidelines are paramount. Several establishments faced challenges in these areas during recent inspections. For instance, some restaurants struggled with ensuring that employees followed proper handwashing procedures and maintained appropriate temperatures for storing perishable items. These lapses can lead to potential health risks for consumers. Facilities were advised to reinforce training programs and regularly monitor equipment functionality to prevent similar issues in the future.

One notable case involved Capt’n Chucky’s Crab Cake Co., where an employee was observed handling money and then food without washing hands in between. The facility was instructed to remind staff about correct handwashing protocols and ensure compliance daily. Similarly, at Casa Carmen Farm & Vineyard, numerous ready-to-eat foods were found beyond the 7-day datemarking requirement. Inspectors emphasized the importance of discarding such items immediately and strictly following datemarking rules to avoid selling or offering potentially unsafe products. Additionally, several locations experienced issues with refrigeration units not maintaining required temperatures, leading to immediate corrective actions like discarding affected foods and repairing faulty equipment.

Labeling and Storage Compliance

Proper labeling and storage practices play a crucial role in maintaining food safety standards. During inspections, many establishments encountered problems related to inadequate labeling of ingredients and improper storage methods. These oversights can result in contamination risks and non-compliance with regulatory requirements. To address these concerns, inspectors provided detailed guidance on improving labeling accuracy and optimizing storage conditions.

For example, J&R’s Bakery failed to label food ingredient storage containers correctly, posing a significant risk of misidentification and misuse. The bakery was directed to implement more rigorous labeling protocols and ensure all containers are clearly marked with common names. Furthermore, at Persis Indian Grill, certain bottles used for flavoring agents were labeled “for external use only,” raising serious safety concerns. Management was advised to discontinue their use immediately and switch to approved alternatives. In another instance, Raku Hibachi & Sushi Inc. had issues with single-use containers being washed and reused, which is against regulations. The establishment was instructed to discard all such containers and invest in food-grade storage solutions moving forward. Overall, enhancing labeling precision and adhering to recommended storage practices remain essential steps toward safeguarding public health.