Sushi joint has decomposing insects, dripping grease: food inspection

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.

Inspected Feb. 1, 2022


  • The inspector noted that the person in charge did not demonstrate adequate knowledge of food safety in the food facility as evidenced by the non-compliant inspection.
  • A plastic bowl was used as a dispensing utensil in a bulk-sized brown rice bag.
  • The grease trap, and area surrounding it, had an accumulation of grease, food residue, and debris on non-food contact surfaces.
  • The inspector observed an open employee's beverage container (screw cap variety) in prep area, a food preparation area.
  • The underside of upper shelving, above hot holding area, was rusty and no longer smooth and easily cleanable as required.
  • The blade of the can opener, a food contact surface, was observed to have food residue and was not clean to sight and touch.
  • Ventilation hood above grill, a food contact surface, was observed to have high amounts of dripping grease and food residue, and was not clean to sight and touch.
  • Ceiling tiles broken in the prep area and need replaced.
  • Food facility is using flex piping to repair the plumbing system, which is not an approved material.
  • The inspector observed an insect control device, located near clean tea cups, with decomposing insects and the potential to contaminate food, equipment, or utensils.
  • Mops are not being hung to air dry.
  • The inspector observed a bag of brown rice stored directly on the floor in storage area, rather than 6 inches off of the floor as required.
  • Various food items were held at 50 °F, in the prep area, rather than 41°F or below as required.

— Reach Harper Ho at or on Twitter at @howdyhoharper.