The state Department of Agriculture conducts annual inspections of food-serving businesses to ensure public safety and safe food-handling practices. Schools are inspected twice per year, according to the Bureau of Food Safety and Laboratories.
Whether an establishment is considered compliant or non-compliant is the discretion of the inspector.
There are, however, several violations for which inspectors should automatically consider establishments non-compliant. Called “critical violations,” they include food temperature issues, employee hygiene and issues with chemicals and how they’re handled.
Depending on the severity of the situation, inspectors and their supervisors could file citations or close an establishment.
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Inspection Violations: 2/5/2025
RAPADOU CARIBBEAN RESTAURANT – 1413 W. MARKET ST. – YORK
- Observed unauthorized persons in kitchen area. (TWO SMALL CHILDREN) The Person in Charge failed to control access to food facility by unauthorized persons. (DISCUSSED WITH PIC CONCERNS)
- Overall food facility is extremely dirty, dusty, and in need of cleaning. Observed food residue on prep tables. The three-basin sink was soiled with food residue and debris. Lower prep area was observed to have boxes/cardboard on the floors. Floors from the kitchen back were extremely dirty and in need of cleaning.
- Microwave unit located in front of house a food contact surface, was observed to have food residue on walls and ceiling and was not clean to sight and touch. (CORRECTED)
- Several dishes and utensils were stored dirty with clean dishes and utensils located in the lower kitchen prep area and were not clean to sight and touch.
- Food employees observed in kitchen area, wearing bracelet / watch / ring on hands or arms.
- Observed food employee using manual warewashing sink for food preparation / thawing without sanitizing before use.
- The Person in Charge did not demonstrate adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
- Refrigerated ready to eat, time/temperature control for safety food (Carribean Macaroni Salad) prepared in the food facility and held for more than 24 hours, located in the is not being date marked.
- Food facility does not have available sanitizer test strips or test kit to determine appropriate sanitizer concentration. (PH)
- Food facility does not employ a certified food employee as required. Facility has a food handler certification but must obtain a food safety manger certification from an accredited certification program. (Facility must enroll in an accredit food safety manger course with in 14 business days.
- The handwash sink in the lower room/prep area was blocked by boxes and other carts on wheels and not accessible at all times for employee use. (CORRECTED)
- Floor in the kitchen area is made of red tile and is cracked / roughened / and is not a smooth, easily cleanable surface.
- Personal items such as phones and a woman’s purse were observed in the ware washing area and in the kitchen prep areas.
- Old unused equipment stored in lower room area, should be removed from food facility.
- Mops are not being hung to air dry.
Inspection Violations: 2/4/2025
VFW POST #6771 – 22 FRANKLIN ST. – DILLSBURG
- The Person in Charge did not demonstrate adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
- French fry cutter, Slicer Can opener cutting blade, Gun style soda dispenser, Upper interior of microwaves, Food contact surfaces, were observed to have food residue and were not clean to sight and touch.
- Food facility does not have an employee that has taken food safety training through an ANSI/CFP accredited Certified Food Manager program.
Inspection Violations: 1/30/2025
GREER’S BURGER GARAGE -121 MAIN ST. – DOVER
- Mixed fries and tots stored in black garbage bags rather than a food grade bag in the walk-in freezer.
- Raw Hamburger in the walk-in cooler stored above a case of tomatoes.
- Interior top of microwave, food slicer blade, hot holding fry station area and emerge blender, a food contact surface, was observed to have food residue and was not clean to sight and touch.
- Hood filters above the grill area are extremely greasy and are not being cleaned at a frequency to preclude accumulation.
- Wall above and behind the hood system is extremely dust and in need of cleaning.
- The Person in Charge did not demonstrate adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
- Food facility does not have available sanitizer test strips or test kit to determine the appropriate sanitizer concentration of the Chlorine dishwasher.
- Chlorine chemical sanitizer residual detected in the final sanitizer rinse cycle of the low temperature sanitizing dishwasher was 0 ppm, and not 50-100 ppm as required. Facility will switch to manual warewashing.
- Food Facility has a certified food employee, but a certified food employee was not available during all hours of operation. The PIC who was in charge at time of inspection only holds a Food Handlers Certificate rather than Food Manager’s Certificate.
- The handwash sink located in the both restrooms does not have water at a temperature of at least 85°F. Water was ran for 10 min started off at 52° f after running water dropped to 48°f.
- Drain pipe from dishwasher is directly in drain on the floor, there is no air gap for backflow prevention.
Inspection Violations: 1/30/2025
NEW CHINA – 170 NEWBERRY COMMONS SC – ETTERS
- Cups being used as food dispensing utensils in sauces and cooked foods observed stored in the food.
- An open employee’s beverage container (screw capped/flip top variety) was observed in food preparation area.
- Removable portion of table mounted can opener, utensils, food storage containers, food pots and food pans – food contact surfaces, were observed to have food residue and were not clean to sight and touch. These items were observed in a lined waste receptacle which Inspector opened during inspection.
- Observed door gaskets, in kitchen area, with an accumulation of dust, dirt, food residue, debris on non-food contact surfaces.
- Walk-in freezer condenser unit condensation is being captured in a bus pan two shelves below the unit. Observed frozen condensate on foods and shelf directly below the unit.
- Soap was not available at the hand wash sink in the employee toilet room.
- Soap was not available at the hand wash sink in the kitchen area.
- The Person in Charge did not demonstrate adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
- Observed wet wiping cloths in food bagging area, not being stored in sanitizer solution.
- Refrigerated ready to eat, time/temperature control for safety food (egg rolls, cooked chicken and pork) prepared in the food facility and held for more than 24 hours, located in the walk-in cooler, is not being date marked.
- Food facility does not have available sanitizer test kit to determine appropriate sanitizer concentration
- Observed no chemical sanitizer being used on equipment and utensils after washing and rinsing them, and prior to use.
- Employee toilet room is not provided with a waste receptacle.
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