The state's Department of Agriculture conducts yearly inspections of food-serving establishments 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. There are, however, several violations for which inspectors should automatically consider establishments non-compliant. Called "critical violations," they include food temperature issues, issues with chemicals and how they're handled, and employee hygiene.

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

Below is a list of establishments listed as compliant and out-of-compliance for inspections conducted Feb. 7-21.

Cracker Barrel, 236 Pauline Drive, York.

Passed follow-up inspection on Feb. 15 after being issued 13 violations on Feb. 7. Those violations included storing cleaner above or on the same shelf with food or food-related equipment or articles, employee touching raw animal foods with gloved hands did not remove gloves and wash hands, an open employee's beverage container in a food preparation area, a clean knife stored in a place which was not cleanable, tomatoes and cheese held at 60 degrees rather than the 41 degrees or below requireds required, hood filters missing, casserole dish rack and underside of steam table shelf had food residue and were not clean to sight and touch, clean dish racks and oven racks stored on the floor, to-go cups not protected from contamination, floor tiles and coving were cracked, chipped or missing and caused pooled water on the floor, and dirty floor drains.

Comment: Cracker Barrel Corporate Communications Manager Jeanne Ludington said in a statement that Cracker Barrel "has systems and processes in place to ensure that quality standards are met."

"Food safety is one critical component of those standards," she said. "We strive everyday to ensure that all food served at our restaurants is of the highest quality and safe to eat, and work closely with local health departments. In addition to implementing a plan that corrects all violations, large and small, our Quality Assurance Department at the Home Office is overseeing retraining, coaching and review of standards to ensure ongoing compliance in our York location."

Dover Valley Restaurant, 3720 Carlisle Road, Dover.

Issued 10 violations, including wrong concentration of sanitizer level, food handler touched a raw hamburger with gloves and did not remove gloves and wash hands, open employee's beverage container in a food preparation area, raw beef stored over ready-to-eat foods, wet wiping cloths not stored in sanitizer solution, food thawing at room temperature on the back table, flour used to bread raw chicken has clumps and not being sifted every four hours to remove the clumps, no sanitizer in the wiping cloth bucket, and dirty refrigerator door handles, can opener, and food slicer.

Comment: An owner did not return calls for comment.

Marcello's Pizza, 421 Center St., Mount Wolf.

Issued 10 violations, including an aerosol can of machinery lubricating oil being stored on the same shelf with food products, disposable cups or bowls being used a scoops inside bulk ingredient storage containers, wiping cloths balled up on shelving unit in the pizza dough preparation area and not being store in sanitizer solution when not in use as required, onions and lettuce being stored directly on the floor inside the walk-in refrigerator, hot cheese sauce discarded by inspector because it had an internal temperature of 129 degrees instead of the required 135 degrees, stromboli sauce with an internal temperature of 122 degrees rather than 135 degrees, thermometer not calibrated or functioning properly, and dirty knives, food slicer, and dispensing nozzle on the hot cheese dispenser.

Comment: Owner Joe Falci said everything was corrected on-the-spot and the violations reflected temporary deviations from "simple prodecures."

"I don't want to say 'minor' because nothing is minor in the restaurant business when you're dealing with food," he said. "They were things that are important but very easily could have not been on the report. They're simple, simple procedures and we're on top of it."

He said the cheese holding machine was not working correctly and a new one has been ordered. The restaurant won't sell any cheese sauce until the new machine arrives, he said.

The stromboli sauce was warming after the can had just been opened and placed on the oven, he said.

Employees have been retrained on the issues relative to the violations, including proper cleaning and food storage procedures, he said.

McDonalds, 4245 N. George St., Ext., Manchester.

Issued 11 violations, including spray bottle of sanitizer being stored on the same shelving unit as clean bowls and food preparation utensils and equipment, an employee working the drive-thru window applying lipstick while looking in the reflective mirror-like material in the back of the cooked french fries hot holding unit, employee preparing food while wearing exposed fingernail polish or artificial nails, employee wearing bracelets on their wrists, and plastic container labeled as "clean" wiping cloths soaking in water rather than sanitizing solution as required.

Also, lettuce, tomatoes, and cheese stored at room temperature on the sandwich assembly station were thrown out because there was no written procedure or documentation to verify age of food.

Magnetic gaskets on refrigeration unit was not keeping doors closed, potentially exposing foods to "temperature abuse," dried food debris adhered to the upper inside on microwave oven, clean utensils, bowls, lids, and other food preparation equipment being stored on a shelving unit next to and within splash range of the hand wash sink, and a large hole in the wall inside the maintenance closet.

Comment: Owner Emmett Patterson said everything was corrected the day of the inspection, which was "a fluke."

He said the store had one employee "who was unacceptable and that's been addressed very quickly and very accurately." He declined to elaborate on the how the issue was addressed.

He said he owns 10 McDonald's restaurants and this was "the first time in 20 years" that he has failed an inspection.

Two Brothers Bar and Grill, 1570 Robin Hood Drive, Newberry Township.

Issued eight violations on Feb. 2 but passed follow-up on Feb. 16. Violations included wet wiping cloths in kitchen area not being stored in sanitizer solution, cutting board with burned area, rusty shelving, loose rubber door gaskets on walk-in cooler, fan guards with accumulation of static dust, hood area and filters with accumulation of grease, clean dish racks observed stored on the floor, hand sinks in restrooms without 15 seconds of contiuous flowing water, and missing or damaged ceiling tiles in the kitchen area.

Comment: An owner did not return calls for comment.

Wallin's Pizza & Subs, 2131 Baltimore Pike, Hanover.

Issued 9 violations on Feb. 7 but passed a follow-up inspection on Feb. 14. Violations included using chlorine sanitizer at an extremely high concentration, wet wiping cloths laying on cutting board to bain-marie, sponges in sink being used to clean food contact surfaces, seal on doors of small refrigeration units are broken or cracked, no available sanitizer test strips or test kit to determine appropriate sanitizer concentration, drink spillage inside bulk ice bin, slicer with dried food residue, microwave oven with food splatters, back splash on soda levers on the soda machine, food spilled inside bain-marie, and static dust on hood system to pizza oven and on the metal conveyor.

Comment: An owner did not return calls for comment.