Out-of-date, out-of-temp food discarded in multiple establishments

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. 

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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.

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Depending on the severity of the situation, inspectors and their supervisors could file citations or close an establishment. 

Inspection Violations: 12/12/2023 

SAUBELS MARKET - 3611 E. MARKET ST. - YORK 

• The Person in Charge did not demonstrate adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection. 
• An employee's open beverage container was observed inside the dairy cooler and the bakery closet stored over and above foods intended for use or sale. 
• Luncheon meats, refrigerated, ready to eat time temperature control for safety food in the deli area, were date-marked by the facility, but was beyond the seven-day use or sell by date and requires discarding. 121 lbs of lunch meat with use by dates from 10-24 thru 12-11 were discarded and valued by Manager at $988.85. Deli salads prepared at another Saubels location are shipped to this location marked with a "Sell By" date that is actually the manufacture date. Discussed with Manager who will contact me with a solution for food code dating compliance within seven days. Provided training on both date marking and discard violations. Provided contact information. 
• Cutting board in the produce preparation room, a food contact surface, was observed to have black staining and is stored leaning against and in direct contact with the wall, a surface not clean to sight and touch. 
• Ceiling inside the Dairy Cooler had an accumulation of static dust near the condenser unit. Observed debris under all shelving inside the main freezer. 
• The knee push pedal that operates water at handwash sink directly beside the food prep sink in the butcher room is broken. Water sprays out of the eyewash station that is attached to the faucet. Handwashing should be diverted to the hand sink in the ware wash area until repairs are complete. 

Inspection Violations: 12/7/2023 

DUNKIN DONUTS - 1039 CARLISLE ST. - HANOVER 

• 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 donning single use gloves without a prior hand wash. (Discussed Hand Washing Procedures with all employees on shift) 
• Observed vape juice pen on the prep table located in the back of house. (CORRECTED) 
• Hair is not fully restrained, employees wearing visors, long hair is hanging and swing hair needs to be fully restrained. (CORRECTED) 
• Observed counter-tops, prepping tables and numerous shelving units throughout the food facility, non-food contact surfaces not cleaned at a frequency to preclude accumulation of dirt and soil at the time of inspection. 
• Exit door located in the rear of facility has a gap approximately 1 1/2 inches and does not protect against the entry of insects, rodents, and other animals. 
• Food employee personal belongings (wallet, keys, phone charger) observed in prep area located on stainless steel table. (CORRECTED) 
• Kitchen floor of the food facility is extremely dirty, dusty, and in need of cleaning. 

Inspection Violations: 11/27/2023  

COURTYARD BY MARRIOTT- 2799 CONCORD RD. - YORK 

• The Person in Charge did not demonstrate adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection. 
• Fat free half gallon of milk with use by date of 10-27 observed in the bar cooler and intended for use or sale. - discarded.  
• Shredded pepperjack cheese and shredded Colby cheese observed in the walk-in cooler area moldy and is adulterated. Corrected - foods discarded valued by PIC at $75. Observed pitted dark cherries without date marking that were not covered appeared dry and wrinkled. - discarded. 
• Commercially processed coleslaw observed in the bain marie with manufacturers use by date Oct 19 and intended for use or sale. - discarded. Canned pizza sauce was opened and not refrigerated, or date marked on the preparation table in the kitchen area. 
• Cooked oatmeal food, a refrigerated ready to eat time/temperature control for safety food, in the walk-in cooler area, was not compliant with datemarking by being labeled with a discard or use by date of no more than seven days and requires discarding. - discarded  
• Cut leafy greens, shredded carrots, lemons, limes, oranges, American cheese, cooked rice and quinoa, gorgonzola, American, pepperjack cheeses, refrigerated, ready to eat time temperature control for safety foods in the bar and kitchen area, were date-marked by the facility, but were beyond the seven-day use or sell by date and requires discarding. - discarded. 
• Bain marie cutting board, a food contact surface, was observed to have food residue and was not clean to sight and touch. The underside of the cutting board is extremely dirty, has mold/mildew like residue and putrid odor. Moved to dish machine area. 
• The handwash sink in the ware washing area does not have single use towels, continuous towels, or air drying device. 

Inspection Violations: 11/22/2023 

COACH LIGHT RESTAURANT - 99 E. FORREST AVE. - SHREWSBURY 

• 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 that may have contaminated hands without a proper handwash in-between. Corrected. 
• Food Employee observed donning single use gloves without a prior hand wash. Corrected. 
• Food employee observed on cook's line area, wearing bracelet / watch / ring on hands or arms. Corrected. 
• An employee's open beverage container was observed stored above cook's line prep table, a food preparation area. Corrected. 
• Mashed potatoes in the walk-in cooler stored open with no covering. Corrected 
• Three food ingredient storage containers in the cook's area are not labeled with the common name of the food. Corrected 
• Observed wet wiping cloths on food prep tables, not being stored in sanitizer solution. 
• Refrigerated ready to eat, time/temperature control for safety food - cooked noodles, sliced ham, lunch meat, hard boiled eggs and other foods prepared in the food facility and held for more than 24 hours, is not being date marked. Corrected. 
• Chicken salad, a refrigerated, ready to eat time temperature control for safety food in the sandwich making unit, was date-marked by the facility, but was beyond the seven-day use or sell by date and requires discarding. Corrected. Facility discarded 
• 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. Corrected. Facility will use three comp sink to sanitize dishes until machine is fixed. 
• Can opener, a food contact surface, was observed to have old food residue and was not clean to sight and touch. Corrected. 
• Observed fan guards in walk-in cooler and also light fixtures and utensil holder above cooks line prep table to have accumulation of static dust and is in need of cleaning. 

Inspection Violations: 11/21/2023  

WENDY'S # 19227 - 3197 CAPE HORN RD. - RED LION

• 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 that may have contaminated hands without a proper handwash in-between.  
• Food Employee observed donning single use gloves without a prior hand wash. 
• Observed wiping cloths at the burger line being stored in a bucket of sanitizer water that had unclean conditions. 
• Chili, which was cooled, was not reheated to 165°F within two hours, for hot holding. Corrected. Facility Discarded. 
• Sliced American and sliced provolone cheese was held at 49°F, in the sandwich making line, rather than 41°F or below as required. Corrected. Facility discard. 
• Time in lieu of temperature being used in the food facility to control ready to eat potentially hazardous foods - cheese, sliced tomatoes without written procedures or documentation to verify disposition of food. 
• Hood does not have a drip edge to preclude drip onto food / equipment. 
• Observed sides and tops of fryer equipment, with encrusted grease and soil accumulation.