Highlights from Recent Food Establishment Evaluations in Monroe County
Over the past few weeks, several establishments across Monroe County underwent inspections to evaluate their adherence to food safety standards. It's crucial to understand that an inspection is a snapshot of the cleanliness and safety practices at a particular time and may not be representative of the long-term condition of the establishment. Violations are noted during an inspection and are often rectified on-site before the inspector leaves.
Establishments with Violations
A hotel in Bartonsville was inspected and found to have 12 violations, including food safety knowledge deficiencies by the person in charge, spoiled raw hamburgers, and unsanitary storage of utensils and kitchen equipment. Additionally, ready-to-eat food held for over 24 hours was not date marked, mops were not properly hung to dry, and there were cleanliness issues in the storeroom and kitchen. However, no violations were found in a follow-up inspection.
A meat barn in Stroudsburg had 13 violations, including improper hair restraints, a missing certified food employee during operation hours, spoiled food, and holes in the wall, indicating a lack of protection against pests. The kitchen freezer also had a heavy buildup of ice and ice crystals covering food products. A follow-up inspection revealed no violations.
Establishments with Minor Violations
Several establishments were found to be in compliance but had minor violations. An urban winery in Stroudsburg had only one violation - the absence of readily accessible thermometers in refrigeration equipment. A food outlet in East Stroudsburg had two violations related to improper food temperature and dust buildup in various areas.
A store in Tannersville was found to have three violations, including the lack of a three-compartment sink for manual warewashing, no thermometers in mini refrigerators, and the absence of an employee certified in a food protection manager course. A fast-food restaurant in the same area had seven violations, including improper food temperature, unsanitary storage of utensils, and improper sanitizer concentration.
Schools and Other Establishments
Several schools were also inspected. In one, milk was not received at the proper temperature, and it was left unattended and unrefrigerated. In another, the milk cooler was not maintaining the required temperature, and milk was held at an improper temperature. Both were resolved in follow-up inspections.
A few other establishments had various violations ranging from cleanliness issues, improper food temperature, lack of proper food labeling, and improper sanitizer concentration. However, all establishments rectified their violations either immediately or in follow-up inspections.
Conclusion
The inspections showcase the constant vigilance required to maintain food safety standards. While some establishments had violations, it's important to note that most corrected them promptly, demonstrating their commitment to providing safe and quality food to their patrons.