Recurring no-no’s: dust buildups, meds in the kitchen and back doors propped open, providing easy access for pests.

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, chicken 130F, manager voluntarily discarded.

Time/Temperature Control for Safety Food is not maintained at 135F, or above. Food was not reheated to 165F within 2 hours, before being placed in hot holding.

Tinicum is the only one of the seven Delaware County townships that doesn’t rely on the county health department for ...

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk temping at 61F,observed reach cooler left cracked open.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: cut tomato 56, Cole slaw 52 and salsa 52° in a melted ice bath in the kitchen.