Black residue, food debris, rusted equipment: York County restaurant inspections - pennlive.com
Black residue, food debris, rusted equipment: York County restaurant inspections - pennlive.com |
- Black residue, food debris, rusted equipment: York County restaurant inspections - pennlive.com
- 5 ways the coronavirus changed how we eat fast food - CNN
- Food pantry moves to Staley - Rome Sentinel
- Pandemic creates rising food insecurity for university, Boulder community - The Daily Camera
- KP Cooks: Comfort Food - Keypennews
| Black residue, food debris, rusted equipment: York County restaurant inspections - pennlive.com Posted: 01 Aug 2020 04:36 AM PDT The following York County restaurants were found to have violated Pennsylvania's health and safety regulations during inspections between July 5-11. Inspections are overseen by the Department of Agriculture. The department notes that in many cases violations are corrected by the restaurant before inspectors leave. AMERICAN LEGION POST #799 2590 Willow St., York Date: Jul 10, 2020 Type: Regular Compliance: In Violations: --Floor observed to be damaged in front of walk-in refrigerator. --Observed rusted equipment on the inside top of the ice machine, causing rust-like particles to be observed in the ice. (COS) --Observed deeply scored and discolored cutting board not resurfaced or discarded as required. LYN'S WEINER WAGON 32 Casino Drive, Hanover Date: Jul 10, 2020 Type: Regular Compliance: In Violations: --Food facility does not have available sanitizer test strips or test kit to determine appropriate sanitizer concentration. --Unfinished, raw wood attachment observed on floor, not a smooth and easily cleanable surface. MAGGIE GYROS 201 Memory Lane, York Date: Jul 10, 2020 Type: Regular Compliance: In Violations: --Prepackaged bread is not labeled properly with the name of product, ingredient statement, net weight, distributed by statement and/or nutritional facts. THREE SONS MARKET STAND 201 Memory Lane, York Date: Jul 10, 2020 Type: Regular Compliance: In Violations: --Food facility is using chlorine sanitizer at an extremely high concentration of 200 ppm, not approved in the Code of Federal Regulations for food contact sanitizing at this level. YORK FISH & OYSTER COMPANY 201 Memory Lane, York Date: Jul 10, 2020 Type: Regular Compliance: In Violations: --Observed staff from other market stands using hand-wash sink as a dish wash/rinse and preparation sink. Discussed with operators of stands on either side of the shared hand-wash sink. Hand sinks may only be used for hand-washing. --Chlorine sanitizer solution in the wiping cloth bucket was zero ppm rather than 50-100 ppm as required.  Shutterstock illustrationShutterstock ALTERNATIVE REHABILITATION COMMUNITIES, INC. 3299 N. Susquehanna Trl York Date: Jul 9, 2020 Type: Regular Compliance: In Violations: --Cabinet shelving and drawers throughout kitchen were observed with food debris and residue and are in need of cleaning. --Can opener blade, a food contact surface, was observed to have food residue and was not clean to sight and touch. --Hood baffles observed with an accumulation of dust and are in need of cleaning. WEST YORK MIDDLE SCHOOL 1700 Banister St., York Date: Jul 9, 2020 Type: Regular Compliance: In Violations: --Ambient air temperature measuring device for ensuring proper food storage inside the walk-in cooler, is not broken (face cover is missing). AMERICAN LEGION POST # 14 201 Carlisle St., Hanover Date: Jul 8, 2020 Type: Regular Compliance: In Violations: --Cove base observed to be damaged next to pressure fryer in kitchen. --Observed bungee cords used in split refrigerator freezer, not a smooth and easily cleanable material. --Observed bio-film like residue on inside of ice machine on non-food contact surfaces. INFINITO'S BUFFET #08 1000 Carlisle St., Hanover Date: Jul 8, 2020 Type: Regular Compliance: In Violations: --Chlorine chemical sanitizer residual detected in the final sanitizer rinse cycle of the low temperature sanitizing dishwasher was zero ppm, and not 50-100 ppm as required. Facility can use three-compartment sink until dishwasher is properly working. (COS) --Floor observed to be damaged in corner of walk-in refrigerator. --Shelving in three-door refrigerator observed to be rusted and is no longer smooth and easily cleanable. --Dough mixer, a food contact surface, was observed to have food residue and was not clean to sight and touch on attachment above food items. (COS) --Wall behind prep table observed to have hole in it and is in need of repair. --Pizza oven observed to have food residue and debris accumulating on non-food contact surfaces.  Restaurant inspections RITA'S ITALIAN ICE 3000 E. Market St., York Date: Jul 8, 2020 Type: Regular Compliance: In Violations: --Plumbing system not maintained in good repair, observed cold water faucet handle leaking when the hot water faucet handle is in the open position. --Toilet room door is being propped open. SMOOTHIE KING 2609 E Market St., York Date: Jul 8, 2020 Type: Regular Compliance: In Violations: --Vanilla syrup food ingredient storage container, in the food preparation area, is not labeled with the common name of the food. --Observed containers of fruit puree stored directly on the floor inside the walk-in cooler, rather than six inches off of the floor as required. --Cleaned and sanitized utensils located inside the dip box, are stored with food contact surfaces / food or lip area exposed to hand contact when retrieved by food employees. --Observed puddled, stagnant water under the ice machine. --Ice hopper upper rim, a food contact surface, was observed to have black mold like residue and was not clean to sight and touch. STONY BROOK ELEMENTARY SCHOOL 250 Silver Spur Drive, York Date: Jul 8, 2020 Type: Regular Compliance: In Violations: --Water temperature measuring device or temperature measuring strips for ensuring proper water temperature of the final rinse cycle of the low temperature ware-washing machine are not available or readily accessible.  Shutterstock JIM & NENA'S PIZZERIA 112 N. Main St., Manchester Date: Jul 7, 2020 Type: Regular Compliance: In Violations: --Floor in the pizza oven area has a hole approximately six" x 18" through to the basement and is not a smooth, easily cleanable surface. --Observed door gaskets on cooling equipment, in basement area, with an accumulation of mold-like residue, debris on non-food contact surfaces. --Ceiling tiles are stained in the kitchen and customer service area, and need replaced/repaired. --Mops are not being hung to air dry. --The hand-wash sink in the kitchen area was blocked by empty cardboard boxes and not accessible at all times for employee use. MANCHESTER CAFE 4302 N. George St., Ext Manchester Date: Jul 7, 2020 Type: Regular Compliance: In Violations: --Floor in the kitchen area is cracked/roughened and is not a smooth, easily cleanable surface. --A working container of cleaner was stored above or on the same shelf with food, equipment, and/or single service articles in the server station. --Food utensils observed stored on the oven door handle where exposed to contamination by employee clothing and oven door handle. --Observed frozen packaged meats stored on sheet pans directly on the floor in walk-in freezer, rather than six inches off of the floor as required. --Chlorine chemical sanitizer residual detected in the wiping cloth buckets in the kitchen were zero ppm, and not 50-100 ppm as required. RAY'S FAMILY RESTAURANT 7523 Carlisle Road, Wellsville Date: Jul 7, 2020 Type: Regular Compliance: Out Violations: --Observed dried food residue on the back side of the deli slicer. --Observed raw chicken stored above salad and raw beef stored above shrimp in the walk-in cooler. --Refrigerated ready-to-eat, time/temperature control for safety food prepared in the food facility and held for more than 24 hours, located in the walk-in cooler, is not being date marked. --Chlorine chemical sanitizer residual detected in the final sanitizer rinse cycle of the low temperature sanitizing dishwasher was zero ppm, and not 50-100 ppm as required. --Food facility has an employee who held a Certified Food Manager certificate; however, the certificate has expired and is no longer valid. Expired 11/05/2019. --Observed a leak under the hand-wash sink in the back kitchen and under the sink next to the dishwasher. --The Person in Charge does not demonstrate adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection. --Soap was not available at the hand-wash sink in the front kitchen at the cook line. TUBBY TOMMY'S BAKED POTATOES 1830 Druck Valley Road, York Date: Jul 7, 2020 Type: Opening Compliance: In Violations: --The wastewater tank on mobile unit is not adequate in capacity, at least 15% larger than the water supply tank. ALDI #080 280 Northern Way York Date: Jul 6, 2020 Type: Regular Compliance: In Violations: --Canned foods observed on retail shelving without manufacturers labels. --Observed ground beef displayed for sale on the same shelf with and over whole muscle beef products. Observed ground pork displayed for sale on the same shelf with and over whole muscle pork products. --Heavy accumulation of frozen condensate on interior surfaces of walk-in freezer and freezer door frame. --Severely dented canned items observed on retail shelving and are intended for sale in the food facility.  The following establishments had no violations BARI ORCHARDS 201 Memory Lane, York Date: Jul 10, 2020 Type: Regular Compliance: In Violations: None found COUNTRY SUNRISE CREAMERY 201 Memory Lane, York Date: Jul 10, 2020 Type: Regular Compliance: In Violations: None found MAZIE GABLE EL SCH 100 E Prospect St., Red Lion Date: Jul 9, 2020 Type: Regular Compliance: In Violations: None found HAYSHIRE EL SCH 2801 Hayshire Drive, York Date: Jul 8, 2020 Type: Regular Compliance: In Violations: None found YORK LEARNING CENTER 300 E 7th Ave., York Date: Jul 8, 2020 Type: Regular Compliance: In Violations: None found  |
| 5 ways the coronavirus changed how we eat fast food - CNN Posted: 01 Aug 2020 05:48 AM PDT [unable to retrieve full-text content]5 ways the coronavirus changed how we eat fast food CNN  |
| Food pantry moves to Staley - Rome Sentinel Posted: 01 Aug 2020 01:00 PM PDT A food pantry for area families that is operated by the local Connected Community Schools (CCS) organization has moved to Staley Elementary School, 620 E. Bloomfield St., instead of being at Gansevoort Elementary School. The pantry will continue to be open every Tuesday from 10 a.m.-2 p.m., said CCS Executive Director Melissa Roys. Anyone from the surrounding area is welcome to come to the food pantry, and there is no need for them to have students in the Rome school district, Roys pointed out. Also within the pantry, she said, is the CCS Community LINK (Leaders in Network Knowledge) component, "to offer any type of assistance to families, such as assistance navigating unemployment, rental assistance, care management, connecting with mental health resources and/or primary care as well (as) access insurance coverage." She noted "there are people on site...prepared to assist families...." CCS launched a local food pantry program in March in response to the COVID-19 situation.  |
| Pandemic creates rising food insecurity for university, Boulder community - The Daily Camera Posted: 01 Aug 2020 02:31 PM PDT A traffic jam occurred at the University of Colorado Boulder almost every week this summer as hundreds of people lined up to receive free food. Cars started to queue up along Euclid Avenue at 2:45 p.m. Wednesdays in June and July, winding down 18th Street. Hannah Wilks, director of the Volunteer Resource Center, was among a team at the front of the line, loading box after box of fresh produce into waiting cars and waiting hands. Apples, onions, potatoes, broccoli, watermelon, celery. Sometimes there were extras such as bacon, chicken, kombucha or pasta.  CU Boulder and Community Food Share have distributed about 70,000 pounds of food this summer through nine campus produce pop-ups, which began as a way to address increasing food insecurity and hunger caused by the coronavirus pandemic. Fifty-three percent of the more than 3,000 people who received food were students, Wilks said, leading the university to fast-track a permanent, on-campus food pantry. The pandemic has caused food insecurity and hunger to rise to unprecedented levels in Boulder and Broomfield counties, said Community Food Share spokeswoman Julia McGee. The organization distributed 1.2 million pounds of food in April alone, which is the highest monthly distribution in its almost 40-year history, and it has seen a 33% increase in food distribution since mid-March. Confronting rising food insecurity in the local and university community means adapting, changing and acting quickly, said those involved in the effort. Just as scientists working to develop a coronavirus vaccine must react to fast-changing information, food pantries, charities and institutions must respond with equal dexterity as the pandemic's economic fallout continues to impact communities. "Whatever the time frame is, we are confident that the increased need in our community is going to last much longer than the virus itself," McGee said. "And we don't know how long the virus will last." 'Trying to fill that need'Christian Parker was one of dozens of people waiting in line to receive a box of free produce at the July 22 CU Boulder produce pop-up. Parker works in facilities management on campus and is the sole income earner in her family of seven. She has five children and also supports her mother. Three of her kids had jobs but were furloughed during the pandemic, leaving only her wages to pay for bills and groceries. "We've always had things tight, but never like this," she said. July was particularly difficult. "It's trying to figure out whether I'm going to pay a bill or whether I'm going to get food, because with seven people we run out really fast," she said. "I just had to get all the bills paid and see what was left over." She's been to four of the pop-ups so far and received apples, potatoes, onions and other vegetables. In a recent box she received 15 pounds of bacon. "That was amazing," she said. "It went great with bread and eggs — some red meat was a huge thing." Everyone at home has enough to eat, Parker said, but it might not be their favorite. No trips to the taco stand or going out to eat, ever. Spaghetti and pasta sides like cheddar broccoli and alfredo are budget meals and can be made in bulk. Receiving four boxes of fresh produce this summer made a big difference, Parker said.  "I think the community has pulled together in such an amazing way and I'm so proud of Boulder for stepping up and providing the help I need," she said. CU Boulder staff members, such as Parker, received 23% of the produce boxes distributed this summer. Undergraduate students made up 24% of the box recipients, graduate students were 29%, faculty members 9% and community members 15%. While national surveys have shown college students may be more prone to food insecurity than the general population, there is a lack of consensus because of a wide range of numbers reported in different studies. Wilks referenced national surveys that show 30% to 38% of college students struggle with not having enough food, though CU Boulder has not conducted its own survey. A recent poll by Hunger Free Colorado showed that 37% of Coloradans were struggling to afford food during the pandemic, an increase of 9% in one year. The fact that more than half of the people showing up to campus produce pop-ups were students was enough to move forward with a permanent food pantry on campus, Wilks said. "We wouldn't have done it if we didn't see the huge need we've seen this summer," Wilks said. The Volunteer Resource Center has worked on food insecurity since 2016, Wilks said, through mobile food pantries, dining hall meal swipe donation programs, produce pop-ups and grocery store gift card donations. "We've been trying to fill that need for a while, but we've been hesitant to start an individualized pantry because there's a lot of regulations," Wilks said. "But it was time. COVID really spurred us to centralize our initiatives and recognize that it's time for CU to continue the work we've started and make it bigger and more available." The new Buff Pantry will be in the University Memorial Center and provide shelf-stable and fresh groceries for students in need, Wilks said, with a goal of being open to students by Sept. 3. The food will come from Community Food Share, which distributes food to dozens of charities as well as directly to community members. CU Boulder will also conduct donation drives for the pantry. Fighting a stigmaBecause the Volunteer Resource Center is funded by student fees, the Buff Pantry will be exclusively for students, unless the center can find ways to diversify its funding, Wilks said. Student Body President Isaiah Chavous said student leaders are looking at how to better communicate with students about what they need, as well as the demographics of students with the highest needs. Reaching out to students through social media and other online forums about food assistance might be more effective than mass emails and postings on university-branded platforms, Chavous said. "Once we can identify what student groups on campus are in highest need, we can readjust those resources to be better placed on campus if it becomes a hindrance for people receiving food. We can reach out to students who are experiencing a food deficit but are unaware that there are resources available to them," Chavous said. Part of the challenge in addressing student hunger is the stigma that accompanies it, Chavous said. "There's a stigma behind actually addressing some of the needs our students face, and food insecurity is a stigma that needs to be dismantled because we know it's a real issue," he said.  McGee, of Community Food Share, said undergraduate students may be in a uniquely difficult position when confronting food insecurity because there's some expectation that they're going to eat cheap food to get by — like endless packages of instant ramen noodles. "It's impossible for somebody to thrive in an educational environment when they're not getting the nutrition they need, so we should be challenging that idea," McGee said. Chavous said he is skeptical that that belief is prevalent at CU Boulder because of the university's demographics. Only 14% of CU Boulder students are eligible for federal Pell grants, which are awarded to students in low-income families. "I think there's a stigma around being genuinely hungry or lacking in a particular resource because that speaks to your financial situation," he said. But both Chavous and McGee said that not having enough food is not something anyone — including college students — should have to deal with. "I feel afraid for students who don't recognize they're worthy of help. I hate to think there are college students out there who don't have the money to buy the food they need but feel that that's expected, and they don't take the steps they need to get help and access the help our community and food bank is there to give," McGee said. Protecting the food chainNot only did coronavirus lead to a surge in people seeking food assistance, but it also threw a wrench into how organizations similar to Community Food Share distribute food to those who need it. "This has been the perfect storm for our operation," McGee said. "Every element of our operation has been challenged because we had to change all the ways we give away food." The typical grocery store model of the pantry was no longer an option in the pandemic. Many of the organization's volunteers, who account for 40% of its labor force, are 65 years or older and at high risk for coronavirus complications, so they stopped volunteering. Then there was the wave of food chain disruptions, with empty grocery shelves on one end and producers with too much food but no one to sell it to on the other end as restaurants shuttered en masse. "There were alarming delays in the delivery of food we were purchasing to supplement the food we weren't receiving, like from grocery stores," McGee said. But the abrupt changes brought on by the pandemic forced the organization to pivot quickly to a drive-thru system for food distribution, and programs like the U.S. Department of Agriculture's Farmers to Families food boxes has smoothed some of the supply chain problems. The USDA is purchasing produce, dairy and meat from distributors and wholesalers and repackaging it into boxes that community food banks can give away. Community Food Share is receiving 1,000 boxes a week and distributing them across Boulder and Broomfield counties to partner organizations and at events such as mobile food pantries and produce pop-ups. While there hasn't been another record-breaking food distribution month since April, McGee said Community Food Share and its parent organization, Feeding America, anticipate there will be an increased need for food assistance for the foreseeable future. "It's been an ebb and a flow, and we expect that to be present for a long time," she said.  |
| KP Cooks: Comfort Food - Keypennews Posted: 01 Aug 2020 03:20 AM PDT  What's Your Favorite Comfort Food?Kace Ugles When feeling stressed, as a lot of us are these days, many turn to favorite comfort foods, like grilled cheese and tomato soup, mashed potatoes and gravy, fried chicken. Mine is macaroni and cheese, and since it is crabbing season, I love putting two of my favorite ingredients, crab and cheese, together in these two recipes. When I was growing up, my neighbor Kevin was an avid fisherman. Unfortunately for him, his family didn't like seafood. His bad luck was our good luck as he would often knock on our door with 10 or more crabs and we would use crab in everything until it was gone and he knocked on our door with more. My grandma's macaroni and cheese is so simple; put together like traditional scalloped potatoes, it is easy to modify. My mom and sister love putting homegrown tomatoes in theirs. Are you a bacon lover? Or are you all about the veggie life? You can plug in your favorite item — the possibilities are limited only by your imagination. Take this recipe and run with it. I know that would be what my grandma Mary would have wanted. Grandma Mary's Mac & Cheese with crab Ingredients: 4 cups uncooked elbow macaroni (cook and drain), about 2 cups whole milk, 2 packages Kraft Deli Deluxe American cheese slices (do not substitute for other cheese slices), about ½ cup flour, 1 yellow onion, diced small and divided, 1 stick butter divided into 8 tablespoons, salt and pepper to taste and 2 cups lump crab meat. Preheat oven to 350 degrees and spray lasagna pan and foil to cover. To assemble: Spread a layer of cooked noodles to cover the bottom of the pan. Next, sprinkle onion, saving enough for two more layers. Do the same thing with the flour and then salt and pepper. Next, break up two tablespoons of the butter into smaller sizes and spread evenly. Repeat for the next two levels. Finally, cover with ½ pieces of cheese slices. As a kid I loved making the ½ cheese slice triangles fit across the layer like the game Tetras. Add a few more pieces to cover any gaps. Repeat the next two layers with a little less pasta and add 1 cup of crab or other add-in after the butter layer. The last layer is only pasta and cheese. Lift a piece of cheese from the top and pour milk halfway up pan so you can just barely see it through the noodles. Cover with foil and put a cookie sheet below for spillage. Bake for 40 minutes and remove foil. Bake another 10 minutes until golden brown and bubbling at the edges. Mom's Crab Soufflé Ingredients: ¼ cup butter, 3 tablespoons flour, 1 cup whole milk, bay leaf, celery salt, kosher salt, white pepper, cayenne, fresh nutmeg, 4 eggs, divided, 1 cup Monterey Jack cheese, grated, cream of tartar, 1 cup lump crab meat, soufflé or spring form pan and foil and tape. In a saucepan make a roux with butter and flour over medium heat. Separately, heat 1 cup whole milk seasoned with a bay leaf and pinches of celery salt, kosher salt, white pepper and cayenne. Mix seasoned milk with roux and continue cooking for 5 more minutes, creating a béchamel sauce. Let cool. In the meantime, spray soufflé pan or spring form pan and foil collar. Make collar by folding a piece of foil that is the circumference of your pan with a few more inches to overlap. Secure collar by folding tape in a circle or use double-sided tape and put between overlapping foil section. If still not secure, tape from outside and put pan in a bigger pan for water bath. Making sure béchamel sauce is not too hot, add 4 egg yolks one at a time and heat almost to a boil. Add 1 cup grated Monterey Jack cheese and stir until thick and creamy. Remove from heat and let cool slightly. Fold in crab, trying not to break up lumps. Beat egg whites with ⅛ teaspoon cream of tartar until stiff and fold into soufflé mixture, being careful not to over mix. Put soufflé into larger pan and place in preheated oven on middle shelf and add water to larger pan to go halfway up soufflé pan. Bake 325 degrees for 45 minutes. Serve at once with a side of seasoned greens.  |
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