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Latest inspections find Chinese restaurant out of compliance

Staff report
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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. 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.  

Inspected April 12, 2022 


  • The person in charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection. 
  • Exposed food preparation observed in kitchen/prep area under dirty ventilation ducts, and subject to potential contamination. 
  • Loose rubber door gaskets observed on three large chest freezers and one small chest freezer. 
  • Interior surface of equipment, chest freezer, is cracked and/or repaired with materials unapproved for food equipment. 
  • Loose or broken door hinges observed on three large chest freezers and one small chest freezer. 
  • Observed electric rice cooker, metal pipe and sides of fryer, shelving under large spice tubs, in kitchen/prep area, with a heavy accumulation of dust, dirt, food residue, debris on non-food contact surfaces. 
  • Boxed raw chicken food observed thawing at room temperature in the three bay sink, which is not an approved thawing method. 
  • Observed the following: Interiors, exteriors and lids of very large plastic tubs, filled with spices and rice, was observed to have a heavy build-up of food residue and was not clean to sight and touch. Interior top and sides of Hamilton Beach microwave stored on the shelf above soups. Three meat cleavers, stored on a magnetic wall holder, had visible signs of food debris and were not clean to sight/corrected on sight. Magnetic holder, on the wall above a chest freezer had visible food debris and was not clean to sight. 
  • The hand wash sink, in the kitchen area, was blocked by a large tub of flour and mop bucket and not accessible at all times for employee use. 
  • Rice, flour, corn starch, sugar, salt stored open with no covering. 
  • Several raw animal foods were stored above ready to eat foods in the walk-in cooler. 
  • Raw chicken was stored above raw beef, pork, fish in the walk-in cooler. 
  • Observed very large plastic tubs with various spices, flour and rice, food ingredient storage containers, on a shelf in the kitchen area, is not labeled with the common name of the food. 
  • Food dispensing utensils in flour, cornstarch, assorted spices, observed stored in the food and not with handle above the top of the food and the container. 
  • Observed assorted food items stored directly on the floor in walk-in cooler and kitchen/prep area, rather than 6 inches off of the floor as required. 
  • Commercially processed refrigerated, ready to eat, time/temperature control for safety food, located in the walk-in cooler and baine marie station, and held more than 24 hours, is not being marked with the date it was opened. 
  • Refrigerated ready to eat, time/temperature control for safety food prepared in the food facility and held for more than 24 hours, located in the walk-in cooler and baine marie station, is not being date marked.