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.
Subway #49267 – Lebanon Valley Mall
July 6, 2020 | 2271 Lebanon Valley Mall Unit 3B Lebanon, PA
5 – 501.17 Toilet Room Receptacle, Covered
Women’s toilet room is not provided with a covered waste receptacle for sanitary napkins.
2 – 402.11 Effectiveness-Hair Restraints
Food employees observed in prep area, not wearing proper hair restraints, such as nets or hats.
6 – 202.14 Toilet Rooms, Enclosed
Toilet room does not have a self-closing door.
Mancino’s Pizza
July 6, 2020 | 2294 Lebanon Valley Mall Lebanon, PA 17042
4 – 601.11(A) Equipment, Food Contact Surfaces, Nonfood Contact Surfaces and Utensils
Several food containers on drying shelf were observed to have food residue and was not clean to sight and touch.
4 – 602.13 Nonfood-Contact Surfaces
Non-food contact surfaces, such as shelving and overhead structures, not cleaned at a frequency to preclude accumulation of dust, dirt and soil.
3 – 501.16(A2)(B) Time/Temperature Control for Safety Food, Cold Holding
Assorted food was held at 46°F, in the baines marie, rather than 41°F or below as required.
6 – 501.12 Cleaning, Frequency and Restrictions
Food debris and litter under and around equipment and shelving.
Pine Meadows Golf Course
July 7, 2020 | 319 Pine Meadow Rd., Lebanon, PA 17046
4 – 602.13 Nonfood-Contact Surfaces
Non-food contact surfaces, such as storage shelves, not cleaned at a frequency to preclude accumulation of dirt and soil.
4 – 903.11 (A-B)(D) Equipment, Utensils and Linens, Storing
Observed clean food equipment and/or utensils in kitchen area, stored wet in a manner that does not allow for draining and/or air drying (wet nesting).
6 – 501.12 Cleaning, Frequency and Restrictions
Litter and debris on floor under and around equipment and shelves.
East China
July 7, 2020 | 1 E. Lincoln Ave., Myerstown, PA 17067
2 – 402.11 Effectiveness-Hair Restraints
Food employees observed not wearing proper hair restraints, such as nets or hats.
4 – 602.13 Nonfood-Contact Surfaces
Non-food contact surfaces, such as hand and pulls, not cleaned at a frequency to preclude accumulation of dirt and soil.
Ideal Food Basket
Found to be out of compliance.
Additional notes from report: “Inspection was a follow-up inspection due to an out of compliance inspection report. Several items were corrected however other items were not corrected and additional violations were observed resulting in an out of compliance inspection report which will require another follow-up inspection. The City of Lebanon will continue to conduct more frequent inspections of this facility due to factors set forth in Section 8-4 of the Food Code.”
July 8, 2020 | 640 N. 7th St., Lebanon, PA 17046
3 – 307.11 Miscellaneous Sources of Contamination
Metal food trays for the meat department were stored in two areas where there was building construction taking place which created dust which is a potential source of contamination.
4 – 302.14 Sanitizing Solutions, Testing Devices
Food facility does not have available sanitizer test strips or test kit to determine appropriate sanitizer concentration.
4 – 601.11(A) Equipment, Food Contact Surfaces, Nonfood Contact Surfaces and Utensils
The inside of a food processor and two cutting boards in the produce department, each food contact surfaces, was observed to have food residue and was not clean to sight and touch. The food processor was cleaned and the cutting boards were discarded. The interior of an ice machine, a food contact surface, was observed to have black residue and was not clean to sight and touch.
4 – 903.11 (A)(C) Single-Service & Single-Use Articles, Storing
Extra stock of single-use meat trays are stored in an area where they are exposed to dust from construction. This area had been noted on previous inspections and had improved on previous inspections.
6 – 201.12 Floors, Walls, and Ceilings, Utility Lines
Peeling paint observed on the ceiling of the meat cutting room.
2 – 102.11(A-C1)(C4-16) Person in Charge, Demonstration
The managers of this facility permitted essential basic food safety equipment to be removed from the meat cutting department and have not re-installed it; specifically the handwashing sink and the system for cleaning and sanitizing meat cutting equipment and the meat cutting area. The Person in Charge did not demonstrate adequate knowledge of the PA Food Code as evidenced by incorrect responses to food safety questions; specifically when asked the correct process for cleaning and sanitizing equipment, the manager gave an incorrect response. The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
4 – 302.12 Food Temperature Measuring Devices Provided
Thermometers for ensuring proper temperatures of food are not available or readily accessible.
4 – 903.11 (A-B)(D) Equipment, Utensils and Linens, Storing
Observed clean food equipment and/or utensils in stored wet in the third compartment of the 3-compartment sink in a manner that does not allow for draining and/or air drying (wet nesting). Manager stated that a drying and storage area is to be constructed in the future. Observed clean food equipment and/or utensils in hot food prep area, stored uncovered or not inverted.
6 – 301.11 Handwashing Cleanser, Availability
Managers reported that the sink for cleaning fish/seafood is being utilized for handwashing in the meat department, but soap was not available at this sink and no sign reminding employees to wash hands is posted.
2 – 103.11(O) Person in Charge, Duties
Food facility does not maintain and implement written procedures and plans as required in the PA Food Code and as this facility stated they would do in a written reply to a Food Safety Warning letter. The warning letter was issued on 5/30/2019; the written reply was dated 6/05/2019. * • In the written reply the managers stated that they would routinely check the order from top to bottom of meat displays. Meat was in the wrong order on 7/08/2020. * • In the written reply the managers stated that “they set in place a schedule for routinely checking the temperature of hot food ever two hours.” On 7/08/2020, empanadas were held at 105°F and 114°F. There is no evidence that the facility is checking hot food temperatures and on 7/08/2020, the facility did not have a thermometer for checking the internal temperature of food readily available in the hot food department. * • In the written reply the managers stated that “they have set up schedules in every department so that temperatures are routinely checked.” There is no evidence that the facility is routinely checking temperatures in any department within the facility.
2 – 301.14 When to Wash
Food Employee observed changing tasks, (specifically sweeping the floor and eating food) that may have contaminated hands without a proper handwash in-between. Food Employee observed donning single use gloves without a prior hand wash.
3 – 301.11 Preventing Contamination from Hands
Food employees were observed doing multiple tasks without changing gloves and two employees were wearing gloves that had deteriorated and had holes in the gloves.
3 – 501.16(A1) Time/Temperature Control for Safety Food, Hot Holding
Empanadas were held at 105°F and 114°F. in one hot food display case, rather than 135°F or above as required. Other hot foods were above 135°F. Empanadas were discarded.
3 – 701.11 Discarding or Reconditioning Unsafe, Adulterated or Contaminated Food
Meat packages dated 6/30/20 and milk dated 7/02/20 and 6/22/20 was being held in the refrigeration units beneath the deli and hot food prep areas.
4 – 101.11 Characteristics – Materials for Construction and Repair
Single-service deli container is being used a scoop in dry rice rather than a durable scoop with a handle. Cardboard and cardboard covered with aluminum foil is being used on shelves for food items and food equipment. Cardboard is not a durable, cleanable surface.
5 – 205.11 Using a Handwashing Sink-Operation and Maintenance
Handwashing sink in the hot food prep area was filled with stainless steel scrubbing pads and two types of detergent and not available for use by employees in the department.
3 – 302.11 Packaged and Unpackaged Food-Separation, Packaging & Segregation
Ground meats were stored above whole cuts of meat and ground poultry was stored above ground beef and ground pork. Managers corrected.
3 – 304.12 In-Use Utensils, Between Use Storage
Scoop being stored in the ice machine with handle buried beneath the ice.
4 – 501.114 Mechanical or Manual Warewashing Equipment, Chemical Sanitization
The system for cleaning and sanitizing the meat cutting equipment and the meat cutting department was removed during a remodeling project and not reinstalled.
4 – 602.13 Nonfood-Contact Surfaces
Non-food contact surfaces, specifically the interior of a reach-in refrigerator in the hot food prep area, not cleaned at a frequency to preclude accumulation of dirt and soil.
4 – 702.11 Before Use After Cleaning
Observed no chemical sanitizer available at the 3-compartment sink in the deli/bakery/hot food prep area.
5 – 203.11 Handwashing Sinks-Numbers and Capacities
The food facility does not have a handwash sink located in the meat department food prep area or warewashing area.
Want to know more about the inspection process? Start here.
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