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.
Inspection Violations: 11/15/2024
FAIRFIELD INN & SUITES -185 BEACON HILL BLVD. - NEW CUMBERLAND
- Observed mouse-like droppings in the back dry stock area. Also observed spilled chocolate chips on the floor in the dry stock area.
- The Person in Charge did not demonstrate adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
- The Person in Charge did not demonstrate adequate knowledge of the PA Food Code as evidenced by incorrect responses to food safety questions.
- Observed the following on hot hold foods and not 135F or greater, as required. Eggs held at 128.2 Sausage held at 125.6
- Observed three cases of single-service, single-use articles stored in dry stock area directly on the floor, and not 6 inches above the floor.
- Unwrapped and unprotected single use stir sticks were observed stored in the customer self-serve coffee area.
- Soap was not available at the handwash sink in the kitchen area.
Inspection Violations: 11/8/2024
SMOKE & EAT - 40 OVERBROOK AVE. - YORK
- Food facility is using or offering for sale, multiple food items containing CBD, an unapproved additive. Repeat violation
- The Person in Charge did not demonstrate adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
- Food Employee observed changing tasks prepping raw chicken for frying to service of fully cooked raw chicken and using a cell phone) that may have contaminated hands without a proper handwash in-between.
- Food Employee observed donning single use gloves numerous times without a prior hand wash.
- Cigarette butt and ashtray found on the ware washing on clean dish storage rack during the inspection.
- Ice cream in the triple door customer self serve freezer is melted. Single serve ice cream dots located in the customer self serve chest freezer are melted.
- Raw chicken was stored above single serve drinks inside the walk in cooler.
- Observed uncovered pizza dough food directly below the walk-in cooler condenser unit which is subject to potential contamination.
- Shredded cheese, cooked sausage and pizza sauce food, refrigerated ready to eat time/temperature control for safety foods, in the kitchen area, are not compliant with datemarking by being labeled with a discard or use by date of no more than 7 days, and require discarding.
- Temperature measuring device for ensuring proper temperature of equipment is not available or readily accessible in numerous refrigerated equipment.
- Manual warewashing equipment observed with buildup of filth and food residue and not cleaned before use, and frequently throughout the day.
- Knife magnet for storage of clean knives, a food contact surface, was observed to be extremely filthy.
- Observed food storage containers stacked and stored as clean with old sticky labels and label residue.
- Employee coats hanging on single service items shelving creating a possibility of contamination.
- The handwash sink located in the customer/employee toilet room does not have water at a temperature of at least 85°F.
- Paper towel dispenser empty at the employee handwash sink.
- Ceiling tiles missing in the ware washing area, and need replaced.
- Observed more than one dozen mouse-like droppings in numerous areas throughout the ware washing room.
- Observed mop bucket filled with dirty liquid in the three basin sink area.
- Old unused equipment stored in storage area, should be removed from food facility.
- Hood system baffles over the fryers are extremely grease laden and covered in static dust.
- Mops are not being hung to air dry.
- Working containers in ware washing area, used for storing chemicals/ cleaners taken from bulk supplies, were not marked with the common name of the chemical.