Here are the most recent food safety violations in Lebanon County, as documented by Pennsylvania’s Department of Agriculture.
Inspections are taken as a “snapshot” of the day and time, and should not necessarily be taken as overall indicators of an establishment’s cleanliness. Violations are often corrected prior to the inspector leaving the site. Restaurants were found to be in compliance unless otherwise noted.
Penn Jersey
March 5, 2019 | 705 Lehman St, Lebanon, PA 17046
Followup visit.
3 – 501.17 Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking
Luncheon meats, potentially hazardous ready to eat foods requiring datemarking, in the deli, are not date marked.
M&N Deli Meat Market, Inc
March 5, 2019 | 201 Lehman St, Lebanon, PA 17046
3 – 304.14 Wiping Cloths, Use Limitations
Observed wet wiping cloths in deli area, not being stored in sanitizer solution (wiping cloth was in the bottom of the hand-washing sink).
6 – 501.16 Drying Mops
Mops are not being hung to air dry.
5 – 205.11 Using a Handwashing Sink-Operation and Maintenance
Wiping cloth was observed in the handwash sink, indicating uses other than handwashing.
6 – 301.11 Handwashing Cleanser, Availability
Soap was not available at the handwash sink in the employee lavatory area.
No sign or poster posted at the handwash sink in the employee lavatory area to remind food employees to wash their hands.
4 – 101.16 Sponges, Use Limitations
Sponges observed in the meat cutting area being used to clean food contact surfaces. Discarded.
4 – 903.11 (A-B)(D) Equipment, Utensils and Linens, Storing
Observed clean food equipment in meat cutting area, stored wet in a manner that does not allow for draining and/or air drying (wet nesting).
6 – 202.15 Outer Openings, Protected
Rear entrance door located in the storage area of the food facility has a gap and does not protect against the entry of insects, rodents, and other animals.
Little Ceasers
Follow up visit, found to be out of compliance.
March 5, 2019 | 720 Quentin Rd, Lebanon, PA 17042
2 – 402.11 Effectiveness-Hair Restraints
Food employees observed in prep area, not wearing proper hair restraints specifically beard covers.
6 – 501.114 Maintaining Premises, Unnecessary Items and Litter
Numerous obsolete items are stored throughout the facility.
7 – 209.11 Storage-Other Personal Care Items
Employee personal items (cell phones) were observed on a shelf directly above the prep area, and not stored in dressing rooms or identified storage area as required.
2 – 102.11(A-C1)(C4-16) Person in Charge, Demonstration
The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
3 – 302.12 Food Storage Containers Identified with Common Name of Food
Two different types of oil in food ingredient storage containers, in the prep area, are not labeled with the common name of the food.
3 – 305.11 Food Storage, Preventing Contamination from the Premises
Exposed wiring was observed in the dough mixing area.
Observed food stored and prepared under dirty ventilation ducts and subject to potential contamination.
Construction materials, specifically a section of dry-wall and “Acrylpro” tile adhesive are stored next to the dough mixer.
4 – 602.13 Nonfood-Contact Surfaces
Non-food contact surfaces not cleaned at a frequency to preclude accumulation of dirt and soil; specifically: rear hand-washing sink, lower level of prep tables, doors, door handles, walls, bottom of freezer, shelves for storing clean equipment, floors under equipment and prep tables.
4 – 302.14 Sanitizing Solutions, Testing Devices
Food Employee is not using available sanitizer test strips or test kit to determine sanitizer concentration.
4 – 601.11(A) Equipment, Food Contact Surfaces, Nonfood Contact Surfaces and Utensils
The dough baller, a food contact surface, and food containers stored on the clean equipment shelf were observed to have food residue and were not clean to sight and touch.
5 – 205.11 Using a Handwashing Sink-Operation and Maintenance
The handwash sink in the rear prep area is being used as a food preparation sink as evidenced by the manager reporting that the sink is used for water for mixing dough and demonstrating that water is not available at the other sink.
6 – 501.11 Repairing-Premises, Structures, Attachments & Fixtures-Methods
Electrical panels are open and covered with dust.
5 – 502.11 Frequency-Removal
Trash is not being removed from the employee lavatory at an appropriate frequency as evidenced by overflowing trash can.
6 – 501.16 Drying Mops
Mops are not being hung to air dry.
Dragon Garden Restaurant
Follow up visit, found to be out of compliance.
March 7, 2019 | 535 Cumberland St, Lebanon, PA 17042
3 – 302.12 Food Storage Containers Identified with Common Name of Food
Some food ingredient storage containers, in the prep area, are not labeled with the common name of the food. (Note: some containers which were not labeled previously are now labeled.)
3 – 501.15 Cooling Methods & Food Containers Used/Arranged
Observed pork and chicken cooling at room temperature on the prep table, which is not a proper cooling method.
5 – 202.11 Approved System & Cleanable Fixtures
Food facility has installed a grease trap as required under the local / state plumbing codes, however the lid is not properly fastened down allowing grease to spill out onto the sides of the trap and the floor.
6 – 501.114 Maintaining Premises, Unnecessary Items and Litter
Basement stairs and floor are covered with grease and oil.
2 – 102.11(A-C1)(C4-16) Person in Charge, Demonstration
The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
4 – 703.11 Hot Water and Chemicals-Methods
Observed no sanitizer available at the time of this inspection.
4 – 903.11 (A-B)(D) Equipment, Utensils and Linens, Storing
Observed clean food equipment (pans) in kitchen area, stored wet in a manner that does not allow for draining and/or air drying (wet nesting).
3 – 501.14 Cooling
Pork and chicken were not cooled from 135°F to 70°F in 2 hours and/or from 135°F to 41°F within 6 hours, after preparation. Observed large pans of cooked pork and chicken being allowed to cool overnight at room temperature. These items were discarded.
4 – 201.11 Equipment & Utensils-Durability & Strength
Single service plastic deli containers are being used in dry ingredient storage containers instead of durable scoops with handles. (Note: scoops were purchased for some containers.)
4 – 202.16 Nonfood Contact Surfaces
The shelf above the 3-bay wash sink used for storing clean equipment is not clean to sight or touch.
The exterior of large dry ingredient storage containers are not clean to sight or touch.
3 – 307.11 Miscellaneous Sources of Contamination
Observed bags of dry ingredients open and unprotected in storage area which is subject to potential contamination.
6 – 501.16 Drying Mops
Mops are not being hung to air dry.
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