The Pennsylvania Department of Agriculture, 866-366-3723, uses a risk-based inspection reporting process for restaurants and other food handlers.
Food facility does not have available sanitizer test strips or test kit to determine appropriate sanitizer concentration. The hand-wash sink in the warewashing area was blocked by a large, plastic ...
Critical violations: Approximately 100 raw whole shell eggs in cook line egg cooler temped at 56 to 72 degrees and one quart of liquid pasteurized egg product temped at 60 degrees. It could not be ...
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