The Pennsylvania Department of Agriculture, 866-366-3723, uses a "risk-based" inspection reporting process for restaurants and other food handlers.
The following inspection reports were completed Feb. 8-13.
Applebee's No. 9270, 2321 Lincoln Highway East, Feb. 12. Rice held at 51 F in cold-hold unit rather than 41 F or below. Cold-hold line units will not maintain product temperatures at 41 F or below. Equipment in kitchen area with accumulation of dust, dirt, food residue and debris on non-food contact surfaces.
BB's Grocery Outlet, 581 Camargo Road, Quarryville, Feb. 12. No violations.
Brickerville Fire Co., 10 Hopeland Road, Lititz, Feb. 12. Knives are stored in butcher block holders.
Brickyard Restaurant and Sports Bar, 415 N. Prince St., Feb. 12. No violations.
Bruno's Old Style Hoagies at Greenfield, 555 Greenfield Road, Feb. 13. Facility does not have correct test strips for measuring quaternary sanitizer concentration.
Burger King, 1223 Park City Center, Feb. 13. No violations.
Froots, 142 Park City Center, Feb. 13. Bananas stored on floor in food prep area. Cover all exposed food. Sponges in sink area being used to clean food contact surfaces. Blender cylinder contact surface had food residue accumulation and was not clean. Hand sink in food prep area was blocked by a jar and was not accessible at all times for employee use. Soap was not available at hand sink.
Hampton Inn & Suites, 380 E. Main St., Ephrata, Feb. 8. The person in charge did not demonstrate adequate knowledge of the state food code as evidenced by this non-compliant inspection. Employee eating at kitchen prep table. Time in lieu of temperature being used in the food facility to control ready-to-eat potentially hazardous foods without written procedures or documentation to verify disposition of food. Quaternary test strips are available but faded. New ones need to be provided. Repeat violation. After three attempts, the minimum rinse temperature of low-temperature dishwasher is only reaching 128 F rather than 140 F as indicated on the data plate. The quaternary ammonia concentration in the sanitizing solution of the three-bay warewash sink was 50 ppm rather than 200 ppm. Lid of garbage can in kitchen is difficult to open. Lids may be kept off during operation. Neither license to operate nor certified food manager certificate is posted in public view.
Heritage Hotel, 500 Centerville Road, Feb. 8. Follow-up inspection. Food employee eating on a food prep table. Wet wiping cloths in the food prep area not stored in sanitizer solution. Repeat violation. Oil drips on fire supression line over cook line. Repeat violation. Soda gun at bar entrance has a white residue inside. Repeat violation. Metal cambros stored on a clean shelf had slimy food residue inside them. Repeat violation. Black static dust on fan guards of walk-in cooler. Repeat violation. Clean dish racks stored on floor in dishwashing area. Clean food equipment and/or utensils in food prep area stored wet in manner that does not allow for draining and/or air drying. Repeat violation.
Kingdom Buffet, 1306-1308 Lititz Pike, Feb. 8. Follow-up inspection. Food employee eating on the food prep table. Food employees in food prep area not wearing proper hair restraints. Chicken and pork thawing at room temperature on the food prep table, which is not an approved thawing method. Repeat violation.
Turkey Hill No. 024, 245 Market St., Elizabethtown, Feb. 11. Countertop is cracked and damaged, making surface not smooth and easily cleanable.
Turkey Hill Minit Market No. 306, Oregon Pike and Royer Road, Feb. 13. No sign or poster at hand sink in food prep area to remind employees to wash their hands.
Village Farm Market, 1520 Division Highway, Ephrata, Feb. 13. A young child in food prep areas. The person in charge failed to control access to food facility by unauthorized persons. Hot- dog tongs exposed on top of unit. Dressings for fruit and salads made with sour cream were held at 44 F and 45 F rather than 41 F or below as required. Internal temperature of potentially hazardous foods (desserts, cubed cheese) in display case for an unknown period of time measured 44 F to 50 F. Voluntarily discarded. Prepackaged chocolates are not labeled properly with the name of the product, ingredient statement, net weight, distributed by statement and/or nutritional facts. Operator is canning vegetables and bacon dressing on premises but has failed to have items tested for PH. Product must be removed from sale immediately and have required testing performed. Operator also needs to apply for a food processor registration before proceeding further. Can-opener blade is worn and needs to be replaced. Deeply scored bain marie cutting board not resurfaced or discarded. In storage unit, food spillage under bulk flour bags. Static dust noted on walk-in cooler fan guard covers.