WEST CHESTER, PA — The Chester County Health Department cited two food establishments in Berwyn and Phoenixville on February 24 for multiple food safety violations, including improper food temperatures, sanitation issues and repeat date-marking failures.
Inspectors visited Nirvana Indian Bistro, 668 E. Lancaster Ave., Berwyn, and Nook & Kranny Kafé, 847 Valley Forge Road, Phoenixville, as part of routine health inspections.
At Nirvana Indian Bistro, inspectors observed several temperature-controlled foods stored at 45 degrees in a prep-top cooler, above the required 41 degrees or below. The food was discarded during the inspection.
Raw foods were also found stored above ready-to-eat items in a walk-in refrigerator, posing a cross-contamination risk. Staff rearranged the items during the visit.
Inspectors cited multiple ready-to-eat foods lacking required date markings and noted improper cooling of cooked curry and chicken. Staff corrected the cooling methods during the inspection by placing items uncovered in refrigeration.
An employee was observed washing hands at a three-compartment sink instead of a designated hand sink. Inspectors also reported issues with sanitizing procedures due to a missing drain stopper, and directed staff to use a mechanical dishwasher until corrected.
Additional violations included storing coconut milk in an opened can, food containers placed on the floor, thawing salmon in vacuum packaging and an unlabeled chemical spray bottle. Several items were discarded or corrected on-site.
At Nook & Kranny Kafé, inspectors cited non-food contact surfaces for not being cleaned frequently enough, including the interior of an oven and the exterior of a microwave.
The café did not have probe thermometers available to verify food temperatures and was instructed to acquire them within 24 hours.
Inspectors reported a repeat violation for failing to date-mark ready-to-eat foods held more than 24 hours. Dates were not observed on any food items at the time of inspection.
Other violations included improper reheating of cheese and hollandaise sauce in a hot holding unit rather than reheating to 165 degrees on a stove, a buildup of dried food debris on a deli slicer and a vinaigrette dressing held at 50 degrees instead of 41 degrees or below.
Single-use items were stored beneath a paper towel dispenser, and employee personal items were found mixed with condiment storage. Both issues were corrected during the inspection.
The health department noted that inspections are a snapshot of conditions at the time of the visit and may not represent long-term sanitation practices.
Residents who observe unsanitary conditions may submit a confidential Environmental Health Complaint at https://www.chesco.org/5843 or call 610-344-6225 if they become ill after dining at a facility.
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