This seafood joint stored meat, veggies on the floor: food inspections

Harper Ho
York Dispatch

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.

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Inspected Jan. 19, 2022

HONG KONG SEAFOOD RESTAURANT, 1434 BALTIMORE ST., HANOVER, PENN TOWNSHIP, 17331

  • The inspector observed wok was damaged and no longer in good repair.
  • Food (eggroll) containers, a food contact surface, were observed to have food residue and were not clean to sight and touch.
  • The person in charge did not demonstrate adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
  • Food employees were observed touching cooked chicken and leafy greens, ready to eat foods, with bare hands.
  • The inspector observed raw chicken and beef stored over ready-to-eat food (celery) in walk-in refrigerator.
  • Old food residue, dishes and utensils observed in the handwash sink, indicating uses other than handwashing.
  • The handwash sink in the kitchen area was blocked and not accessible at all times for employee use.
  • Food employees observed in kitchen area, not wearing proper hair restraints, such as nets, hats, or beard covers.
  • Food ingredient storage containers, on the storage shelves, is not labeled with the common names of the food.
  • Food utensil (rice scoop) observed stored in a container of water which is not maintained at 135°F.
  • The inspector observed food (chicken, shrimp, broccoli) stored directly on the floor in warewashing area and walk-in refrigerator, rather than 6 inches off of the floor as required.
  • Food (chicken and shrimp) observed thawing at room temperature, which is not an approved thawing method.
  • The inspector observed wet wiping cloths in kitchen area, not being stored in sanitizer solution.
  • Cooked chicken stored on paper towels and paper menu, subjecting food to potential contamination.
  • Fried noodles stored in cardboard box, subjecting food to potential contamination.
  • The inspector observed chicken cooling at room temperature, which is not a proper
  • Refrigerated ready to eat, time/temperature control for safety food (eggrolls, chicken, rice) prepared in the food facility and held for more than 24 hours, located in the walk-in refrigerator, is not being date marked.

— Reach Harper Ho at hho@yorkdispatch.com or on Twitter at @howdyhoharper.

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