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Inspection Report
Randevu
111 BUCK RD UNIT 5
HOLLAND, PA 18966
Inspection Date: 12/11/2024
(View Inspection Report)
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#
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Violation
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14
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Food-contact surfaces: cleaned & sanitized
Inspector Comments
Mold-like growth observed inside ice machine. Clean and sanitize.
In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders and water vending equipment as follows:
(i) At a frequency specified by the manufacturer.
(ii) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
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45
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Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments
Rust-like debris observed on some shelves inside the walk-in cooler. If rust cannot be removed by cleaning, shelves must be replaced.
Nonfood-contact surfaces. Nonfood-contact surfaces shall be free of unnecessary ledges, projections and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Randevu
111 BUCK RD UNIT 5
HOLLAND, PA 18966
Inspection Date: 06/25/2024
(View Inspection Report)
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No violations were marked out on this inspection.
Back.
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Randevu
111 BUCK RD UNIT 5
HOLLAND, PA 18966
Inspection Date: 12/27/2023
(View Inspection Report)
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#
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Violation
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13
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Food separated & protected
Corrected On-Site.
Inspector Comments
Raw fish and meat that is packaged in the facility while fresh, was improperly stacked inside the reach-in freezers. EPS discussed proper stacking of TCS foods with the owner.
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14
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Food-contact surfaces: cleaned & sanitized
Corrected On-Site.
Inspector Comments
Debris observed on the slicer blade and guard, and inside the ice machine. Clean and sanitize affected areas. Clean as often as necessary to maintain.
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Randevu
111 BUCK RD UNIT 5
HOLLAND, PA 18966
Inspection Date: 06/16/2023
(View Inspection Report)
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#
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Violation
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13
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Food separated & protected
Corrected On-Site.
Inspector Comments
Raw fish and meat that is packaged in the facility while fresh, was improperly stacked inside the reach-in freezers. EPS discussed proper stacking of TCS foods with the owner.
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26
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Toxic substances properly identified, stored & used
Inspector Comments
Various chemicals are stored on a shelf next to and/or above clean utensils. Relocate to prevent contamination.
Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens and single-service and single-use articles by taking both of the following measures:
(1) Separating the poisonous or toxic materials by spacing or partitioning.
(2) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens and single-service or single-use articles. This paragraph does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens and single-service and single-use articles.
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41
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In-use utensils: properly stored
Corrected On-Site.
Inspector Comments
Utensils were hanging from the ansul system. Utensils were relocated to prevent contamination.
(b) Storage on cleaned and sanitized tables or equipment. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the table or equipment are cleaned and sanitized at a frequency specified in §§ 712 and 731 (relating to frequency of cleaning equipment food-contact surfaces and utensils; and sanitization: requirement, frequency and methods).
(c) Storage in running water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes.
(d) Storage in clean, protected locations. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a clean, protected location if the utensils, such as scoops, are used only with a food that is not potentially hazardous.
(e) Storage in a container of water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a container of water if the water is maintained at a temperature of at least 58°C (135°F) and the container is cleaned at frequency specified in § 712(d)(7).
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Randevu
111 BUCK RD UNIT 5
HOLLAND, PA 18966
Inspection Date: 12/28/2022
(View Inspection Report)
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#
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Violation
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14
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Food-contact surfaces: cleaned & sanitized
Inspector Comments
Debris inside ice machine. Clean and sanitize. Clean as often as necessary to maintain.
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41
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In-use utensils: properly stored
Inspector Comments
-Ice scoop stored inside ice machine, with handle in contact with ice. Remove and store in a clean container or on a clean surface, outside the ice machine.
-Utensils are hanging from the ansul system. Relocate to prevent contamination.
(b) Storage on cleaned and sanitized tables or equipment. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the table or equipment are cleaned and sanitized at a frequency specified in §§ 712 and 731 (relating to frequency of cleaning equipment food-contact surfaces and utensils; and sanitization: requirement, frequency and methods).
(c) Storage in running water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes.
(d) Storage in clean, protected locations. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a clean, protected location if the utensils, such as scoops, are used only with a food that is not potentially hazardous.
(e) Storage in a container of water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a container of water if the water is maintained at a temperature of at least 58°C (135°F) and the container is cleaned at frequency specified in § 712(d)(7).
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