Turkey heated inside package, dirty equipment, spoiled food found at York-area restaurants

Show Caption

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. 

MORE: Rock the Country: Detours, road closures planned for music festival at York Expo Center

MORE: York County can expect more rain over the next several days

MORE: Crash delays Thursday delivery of York Dispatch

Inspection Violations: 5/5/2025 

VILLAGE AT SPRENKLE DRIVE -1802 FOLKEMER CIRCLE – YORK 

• Fully cooked turkey breast was not heated according to manufacturer’s instruction. Manufacturer instructs outer packaging to be removed prior to placing it in the oven. Outer packaging was not removed. 
• Severely dented, rusted, distressed canned items observed on can storage rack and are and intended for use or sale in the food facility. 
• An open employee’s beverage container was observed in food cooling area. Employee beverages must have lid and straw and not be stored on the same shelf with or above foods intended for use or sale in the food facility. Employee beverage (screw capped variety) observed inside the refrigerator on the same shelf with and over foods intended for use or sale in the food facility. 
• Raw hamburger stored on the same tray with and above ready to eat foods on the rolling cart in the kitchen area. 
• Observed heavy accumulation of static dust on ceiling vent covers in the dish machine area. 
• Observed meatballs in sauce and cooked pasta cooling under a heat lamp on the cooks line, which is not a proper cooling method. 
• Sliced cheese, a refrigerated, ready to eat time temperature control for safety food inside the bain marie unit, was date-marked by the facility, but was beyond the 7 day use or sell by date and requires discarding. 
• Mold-like residue at wall ceiling juncture on the cooler side of the dry storage room. 
• A temperature measuring device or strips for measuring mechanical warewashing machine sanitizing water temperature is not available. 
• 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 cooks’ line and food preparation areas, not being stored in sanitizer solution. 
• Observed frozen liquid in the bottom of the duel refrigerator/freezer located on the cooks line. 
• Cooks line freezer door gasket was observed to have dirt and mold-like accumulation. 
• Trash receptacles outside of the food facility that are not in immediate use are not covered properly 

Inspection Violations: 5/5/2025 

YORK CARROLL MART – 1000 S GEORGE ST. – YORK 

• Observed the following equipment, all food contact surfaces in the kitchen/prep area [Auto Sealing Machine, Shaker, Blenders and interior of Microwave], to have food residue and were not clean to sight and/or touch. In the rear of the facility at the coffee/beverage station the coffee pots, soda dispenser nozzles and the interior of the microwave were not clean to sight and/or touch. 
• The kitchen/prep area of the food facility is extremely dirty and in need of cleaning. 
• Self-serve coffee and soda machine area of the food facility is extremely dirty, sticky, from spills; and in need of cleaning. 
• Food residue and utensils (blender blades) observed in the handwash sink, indicating uses other than handwashing. CORRECTED. 
• Observed 3-gallon bucket of ice cream and a container of raw frozen biscuits in the ice cream freezer area stored open with no covering. 
• Non-food contact surfaces not cleaned at a frequency to preclude accumulation of dirt and soil.   
• Fried chicken, chicken strips and potato wedges were being held at 111°F, in the hot-holding display case, rather than 135°F or above as required. 
• Food employees observed in kitchen area, not wearing proper hair restraints, such as nets, hats, or beard covers. 
• Raw chicken breading station was being held outside of refrigeration and not discarded every four hours. 
• The Person in Charge did not demonstrate adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection. 
• Toilet tissue and paper towels [or air dryer] was not available in the employee bathroom. Public toilet room had no hand soap. CORRECTED. 
• Not enough drainboards, utensil racks, or tables to allow for storage of soiled and/or cleaned items before and after cleaning. 
• Observed deeply scored cutting boards not resurfaced or discarded as required. 
• Wash compartment of the manual warewash equipment contained dirty wash water. 
• Temperature measuring devices for ensuring proper equipment temperatures are not calibrated and/or functioning properly in hot-holding display equipment. 
• Third bay of three bay sink was being used to air-dry clean dishes and utensils. 
• The employee toilet room is locked and is not accessible to employees at all hours of operation without a key. 

Inspection Violations: 5/2/2025 

RYAN’S PIZZA & SUBS – 2564 DELTA RD. – BROGUE 

• Cut onions, baked mac and cheese, ricotta cheese observed in the pizza area, spoiled / moldy and adulterated. Facility discarded. 
• Cooked onions, a refrigerated, ready to eat time temperature control for safety food in the pizza prep station, was date-marked by the facility, but was beyond the 7 day use or sell by date and requires discarding. Corrected. Facility discarded. 
• Commercially processed meatballs was not heated to 135 °F before being placed in the steam table for hot holding as required. Corrected. Food was within 2 hour window for reheating and facility cooked meatballs to 135 °F and then placed back into to hot holding, 
• Hoods above grill and vents above food prep area of the food facility are extremely dusty, 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. 
• Commercially processed refrigerated, ready to eat, time/temperature control for safety food- crab meat, lunch meat, cheese, dressings, sauces and other foods located in the cold hold and walk-in cooler, and held more than 24 hours, is not being marked with the date it was opened. 
• Thermometers for ensuring proper food temperatures are not calibrated and/or functioning properly. facility calibrated thermometers during this inspection. 
• Time in lieu of temperature being used in the food facility to control ready to eat potentially hazardous food-pizza, without written procedures or documentation to verify disposition of food. 
• Meatballs was held at 110.8°F, in the bain marie, rather than 135°F or above as required. Corrected. Facility reheated. 
• The handwash sink does not have water at a temperature of at least 85°F. Facility was able to restore hot water during this inspection. 
• Loose rubber door gaskets observed on the pizza prep cooling unit. Unit is holding at 55 degrees F rather than at 41 degrees F or below as required. Unit is in need of repair. 

>> Please consider subscribing to support local journalism.