Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
--The handwash sink in the process area being used as a food preparation sink as evidenced by observed food wrapping in the sink.
Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
--Pumpkin pies was held at 70°F, in the main store area, rather than 41°F or below as required.
Objective of Cleaning Food Contact Surfaces & Utensils (46.711(a))
--Spatula's surfaces, was observed to have food residue and was not clean to sight and touch.
Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
--Black mold like accumulation on drink shelves in walk in cooler.
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