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The state Department of Agriculture conducts annual inspections of food establishments to ensure public safety and safe food handling. Schools are inspected twice a year, according to the Bureau of Food Safety and Laboratories.
Whether a facility is considered compliant or non-compliant is at the discretion of the auditor.
However, there are several violations that inspectors must automatically assume that establishments are not in compliance. These include “critical violations” such as food temperature issues, employee hygiene, and chemical and handling issues.
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Depending on the severity of the situation, inspectors and their supervisors may issue citations or close a business.
Inspection violations: 14.08.2024
DUNKIN DONUTS – 549 MAIN ST. -SHREWSBURY
- The responsible person has not demonstrated sufficient knowledge of the PA Food Code, as evidenced by incorrect answers to questions on food safety.
- At each station site, eating utensils for stirring drinks were observed to be stored in a container of water whose temperature was not maintained at a constant 57 °C.
- The water velocity in the ice cream cutlery container is not sufficient to flush particles down the drain. The water to the container was turned off and the ice cream cutlery was sitting in dirty water.
- The scoop is stored in the ice cream maker so that the handle touches the ice and/or is buried underneath it.
- Wipes observed in dirty disinfection water. Disposable wipes are reused and not replaced regularly.
- Old, dried milk residue was observed on the stirring/steam wands of coffee machines that come into contact with food and did not look or feel clean.
- The food plant has a certified food employee, but a certified food employee was not available during all operating hours, as evidenced by the inability to speak with the certified food employee during this inspection. The plant has 90 days to enroll a senior plant employee in the Food Safety Manager course.
- The handwashing sink in the cold coffee area was blocked by a large trash can and was not always accessible to employees.
- The handwashing sink in the hot food area was blocked by a large trolley and was not accessible to employees.
- The paper towel dispenser at the hand basin in the dishwashing area was empty.
- Work containers for storing cleaning agents from bulk quantities were not labeled with the common name of the chemical.
