Johnstown Save-A-Lot Inspection Report
Johnstown Save-A-Lot Inspection Report
Johnstown Save-A-Lot Inspection Report
IN = In Compliance, OUT = Out of Compliance, N/O = Not Observed, N/A = Not Applicable, C = Corrected On Site, R = Repeat Violation
Supervision Protection From Contamination
1. Person in charge present, demonstrates knowledge, & Out 14. Food separated & protected In
performs duties 15. Food-contact surfaces: cleaned & sanitized In
Employee Health 16. Proper disposition of returned, previously served, In
2. Management, food employee & conditional food employee In reconditioned, & unsafe food
knowledge, responsibilities & reporting Time/Temperature Control for Safety
3. Proper use of restriction & exclusion In 17. Proper cooking time & temperatures N/A
4. Procedure for responding to vomiting & diarrheal events In 18. Proper reheating procedures for hot holding N/A
Good Hygienic Practices 19. Proper cooling time & temperatures N/A
5. Proper eating, tasting, drinking, or tobacco use N/O 20. Proper hot holding temperatures N/A
6. No discharge from eyes, nose, & mouth N/O 21. Proper cold holding temperatures In
Preventing Contamination by Hands 22. Proper date marking & disposition In
7. Hands clean & properly washed N/O 23. Time as a public health control: procedures & records N/A
8. No bare hand contact with RTE food or a pre-approved N/A Consumer Advisory
alternate method properly followed 24. Consumer advisory provided for raw / undercooked foods N/A
9. Adequate handwashing sinks properly supplied & accessible In Highly Susceptible Population
Approved Source 25. Pasteurized foods used; prohibited foods not offered N/A
10. Food obtained from approved source In Food/Color Additives & Toxic Substances
11. Food received at proper temperature N/O
26. Food additives: approved & properly used N/A
12. Food in good condition, safe, & unadulterated Out
27. Toxic substances properly identified, stored & used; held for In
13. Required records available: shellstock tags, parasite N/A retail sale, properly stored
destruction
Conformance with Approved Procedures
28. Compliance with variance, specialized process, reduced N/A
oxygen packaging criteria or HACCP plan
GOOD RETAIL PRACTICES
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Safe Food & Water Proper Use of Utensils
29. Pasteurized eggs used where required In 42. In-use utensils: properly stored In
30. Water & ice from approved source In 43. Utensils, equipment & linens: properly stored, dried & In
31. Variance obtained for specialized processing methods In handled
Food Temperature Control 44. Single-use/single-service articles: properly stored & used In
45. Gloves used properly In
32. Proper cooling methods used; adequate equipment for In
temperature control Utensils, Equipment & Vending
33. Plant food properly cooked for hot holding In 46. Food & non-food contact surfaces cleanable, properly In
34. Approved thawing methods used In designed, constructed, & used
35. Thermometers provided & accurate In 47. Warewashing facilities: installed, maintained & used; test In
strips
Food Identification
48. Non-food contact surfaces clean In
36. Food properly labeled; original container In
Physical Facilities
Prevention of Food Contamination
49. Hot & cold water available; adequate pressure In
37. Insects, rodents & animals not present Out, R
50. Plumbing installed; proper backflow devices In
38. Contamination prevented during food preparation, storage & In
51. Sewage & waste water properly disposed In
display
52. Toilet facilities: properly constructed, supplied, cleaned In
39. Personal cleanliness In
53. Garbage/refuse properly disposed; facilities maintained In
40. Wiping cloths: properly used & stored In
54. Physical facilities installed, maintained, & clean Out
41. Washing fruit & vegetables In
55. Adequate ventilation & lighting; designated areas used In
FOOD EMPLOYEE CERTIFICATION
Certified Food Employee Certificate
56. Certified Food Employee employed; acts as PIC; accessible In 57. Certified food manager certificate: valid & properly displayed In
Visit Date Person In Charge Person In Charge Sig. Date Sanitarian Sanitarian Signature Sig. Date Time In Time Out
Signature
8/10/2023 AMANDA WICKHAM 8/10/2023 Eric Stevens 8/10/2023 10:20 AM 12:00 PM
TEMPERATURE OBSERVATIONS
Item Location Temp Item Location Temp Item Location Temp
Ambient Cold-Hold Unit 35°F ° °
PUBLISHED COMMENTS
The compliance status of this facility and a copy of this inspection report will be posted on the PA Department of Agriculture website. The purpose for this inspection was
to monitor the evidence of pests and investigate consumer complaint #33815 and #33795.
Firm is "closed by order" due to this imminent health hazard. Joint inspection with Supervisor Rick Choboy. Report was reviewed with manager, Mandy Wickham, and she
agrees to provided report to owner.
46.1144 - The retail food facility operator failed to notify the Department of pest infestation, which is a health hazard, and to discontinue operations. The facility has been
closed by order, and shall not reopen until approved by this Department. The Closure Order posted by the Department shall not be removed, altered or concealed in any
way, under penalty of Law. (FDA Food Code 8-304.11(E))