Restaurants are inspected throughout the year by state and local agents. Inspection reports are submitted to the state and can be viewed by the public by visiting the Pennsylvania Department of Agriculture's website

Violations: 1 (Owner does not have his original FEC to post. He will need to call proctor and obtain the original and post in public view. REPEAT VIOLATION)

Violations: 1 (Observed left food preparation unit, in grill area, with an accumulation of dust and dirt debris on compressor area); 2 (Hood and adjoining wall surfaces not cleaned at a frequency to preclude accumulation of grease and food waste.); 3 (No sign or poster posted at the handwash sink in the restroom areas to remind food employees to wash their hands.)

Violations: 1 (Observed 50-pound rice, salt, etc. bags stored directly on the floor in rear storeroom area, rather than 6 inches off of the floor as required); 2 (Middle room work table surface of damaged metal is not smooth, and easily cleanable.)

Violations: 1 (Observed walk-in freezer food stored directly on the floor, rather than 6 inches off of the floor as required; Observed a tub of potato salad stored in the chicken shack walk-in area, where it is subject to splash from tray of raw pork stored above.); 2 (Coffee creamer cups held at room temperature, in the *waitress area, rather than 41°F or below as required by manufacturer.)

Violations: 1 (The handwash sink for employees located in the health suite room #10, across and down hallway, is not convenient and easily accessible.)

Violations: 1 (Food Facility Person in Charge not able to provide documentation that ice cream was from an approved source.); 2 (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.)

Violations: 1 (Pre-packaged sandwiches, breakfast sandwiches and pizza slices are not labeled with name of facility, address, full ingredients and weight/count. REPEAT VIOLATION)

Violations: 1 (Food employees observed in food preparation areas, not wearing proper hair restraints, such as nets, hats, or beard covers.); 2 (Observed wiping cloths in extremely unclean condition in cook line area.); 3 (Sponges observed in the dish sink/machine area being used to clean food contact surfaces.)

Violations: 1 (Rear kitchen door (next to walk-in units) of the food facility has a gap along bottom/handle side and does not protect against the entry of insects.)

Violations: 1 (All refrigeration units MUST maintain food at least 41*F or below at all time. HOUSEHOLD REFRIGERATOR MAY NOT HOLD PROPER PA FOOD CODE TEMPERATURE (41*F OR BELOW) DURING PEAK HOURS.); 2 (New refrigerator food was held at 44* to 46°F, in the rear kitchen area, rather than 41°F or below as required.); 3 (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.)

Violations: 1 (The food facility does not maintain Food Employee Certification records as required.); 2 (Food facility has an employee that has taken food safety training program; however, the food safety program was not an ANSI/CFP accredited Certified Food Manager program.)

Violations: 1 (A food employee was observed touching carrots for coleslaw, a ready-to-eat food, with bare hands.)

Violations: 1 (Flooring, in the small storeroom area adjacent to kitchen, is damaged and not smooth, non-porous, non-absorbent.)

Violations: 1 (Boxes and containers of food not stored at least 6” off the walk-in cooler floors.); 2 (Continental pre-line refrigerator not holding at 41*F or below ambient. Not to be used to hold TCS foods over 2 hours until repaired. REPEAT VIOLATION) 3 (Black soot buildup on two hold filters. 1 filter missing.) 4 (Leafy greens and sliced tomatoes registering 52-54*F in prep-line refrigerator. Both items were removed to proper cold-holding below 41*F. Items were in refrigerator less than 2 hours. REPEAT VIOLATION); 5 (Sour cream containers being reused for further food storage/prep. REPEAT VIOLATION).

Violations: 1 (Thermometers for ensuring proper temperatures of food are not available or readily accessible in cooks cold hold unit and prep unit.)

Violations: 1 (Food facility does not have available (Quat) sanitizer test strips or test kit to determine appropriate sanitizer concentration. Firm is using a Quat type based sanitizer but has chlorine test strips); 2 (Observed ice machine with a build-up of black and pink slime on interior ice making surfaces of machines interior. Machine was shut off and emptied and is being cleaned at time of inspection.); 3 (Firm does not have a method or a thermometer to measure the sanitizing cycle of the mechanical hot water dishwasher; Thermometers for ensuring proper temperatures of food are not available or readily accessible in the pizza prep unit.); 4 (Observed ice scoop handle in contact with the ice inside the ice bin.)

Violations: 1 (Buildup of grease on refrigeration handles and back door around doorknob.); 2 (8 fluorescent ceiling lights in kitchen not shielded or shatterproof.)

Violations: 1 (No handwash reminder sign in men’s room for employees.); 2 (No ice scoop available at 1 ice bin. Employees scooping ice with each cup.)

Violations: 1 (Hood filters observed with an accumulation of dust and grease.) 2 (Spray bottle of sanitizer not labeled as to contents and stored hanging on the side of clean utensils/ingredient storage rack.)

Violations: 1 (One area of peeling surface on ceiling in kitchen.) 2 (Ice scoop being stored in ice bin with handle in contact with ice.)

Violations: 1 (Y valve with shutoffs installed on mop sink faucet with an atmospheric vacuum breaker. No shutoff valves allowed downstream from an AVB.)

Violations: 1 (Employee observed wearing watch during food preparation); 2 (Fan box drain pan leaking at one corner in walk-in cooler. Catch pan is in place. No product to be stored under leak.); 3 (Bag of onions in mixer room and box of chicken in walk-in cooler not stored at least 6” off the floor.); 4 (Heavy dust buildup observed on surfaces and piping in hood above pizza oven.)

Violations: 1 (Rice in steamer and beans, pierogies and corn in hot hold unit registering 104*F to 124*F instead of 135*F or above. Manager stated these units have been acting up. All items were in hot hold units less than 30 mins. All items were removed, individually portioned and placed into refrigeration for reheating on demand until the hot hold units have been repaired.); 2 (Y valve with shutoffs installed on mop sink faucet with an atmospheric vacuum breaker. No shutoff valves allowed downstream from an AVB.)

Violations: 1 (A few single-service food containers being reused for further food storage.); 2 (Chipped enamel coating on several kitchen aid flat beater heads. Replace with stainless steel versions.)

Violations: 1 (Several fluorescent bulbs throughout kitchen are not shielded nor shatterproof. End caps and some tubes missing on several.); 2 (Standing water in basement due to malfunctioning floor drain near dishwasher in kitchen.); 3 (Cardboard used as shelf liner in walk-in cooler is not smooth and easily cleanable.); 4 (Drain pan frozen and leaking on fan unit in walk-in cooler. No product to be stored under leak.)

Violations: 1 (Pre-packaged salads made on 4/29 registering 54*F instead of 41*F in cold-hold case. Salads were disposed of.); 2 (Hot dogs observed thawing at room temperature and not under running water or in refrigeration.); 3 (Shutoff valve on mop sink faucet is not allowed. Only an open-ended hose is allowed to be attached to an atmospheric vacuum breaker.); 4 (Restroom door does not fully self-close.); 5 (Cold-hold unit ambient 48-58*F during inspection. Unit is not holding reliably at 41*F or below.)

Violations: 1 (Coffee chaff and cobwebbing collecting on wall behind and above coffee prep station in rear kitchen.)

Violations: 1 (The food facility does not have a certificate posted for a certified food employee. REPEAT VIOLATION An original must be posted. At least one employee must be certified at each location if owner has more than 1 store.)

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Violations: 1 (-Y valve attached to mop sink faucet is not allowed. No shutoff valves allowed downstream of an atmospheric vacuum breaker.); 2 (Vacuum-packaged fish not removed from vacuum or sliced open during thawing in walk-in cooler.); 3 (Spray bottle not labeled as to contents.)

First Amendment: Congress shall make no law respecting an establishment of religion, or prohibiting the free exercise thereof; or abridging the freedom of speech, or of the press; or the right of the people peaceably to assemble, and to petition the Government for a redress of grievances.

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