Roach activity has one eatery saying bah humbug: Restaurant inspections

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. 

Inspection Violations: 12/19/2023  

THE STEAKOUT - 2813 E. PROSPECT RD. SUITE 1 – YORK 

• The Person in Charge did not demonstrate adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection. 
• The Person in Charge did not demonstrate adequate knowledge of the PA Food Code as evidenced by incorrect responses to food safety questions. 
• Food employee observed in the kitchen area, wearing bracelet arms. 
• Food employees observed in the kitchen area, not wearing proper hair restraints, such as nets, hats, or beard covers. 
• Raw burger stored above creamer in the upright reach-in cooler in the backroom area. 
• Cheese Sauce commercially processed food was only heated to 112 °F before being placed in the steam table and not to 135°F for hot holding as required. 
• Refrigerated ready to eat, time/temperature control for safety food (crabcake mixture) prepared in the food facility and held for more than 24 hours, located in the 2-door reach-in cooler, is not being date marked. 
• The interior of 2-door reach-in cooler and small upright cooler or freezer in the kitchen area with food accumulation and in need of cleaning. 
• The food facility does not have the original certificate for the certified food employee posted in public view. 
• Handwashing sink in the kitchen area is being used for another purpose as evidence of red/brown substance in the basin. 
• The handwash sink in the bathroom and the kitchen area does not have single-use towels, continuous towels, or air-drying device. 
• Food facility inspection indicates evidence of cockroach-like insect activity (more than 20 dead on glue board under window, and two dead in glue board behind small unused freezer) one live in hot (not in use) in kitchen area, unsure of pest control at time of inspection. 
• Old unused equipment (chest freezer and small upright freezer or fridge) stored in area, should be removed from food facility. 
• Observed flooring on cooks' line and rear area (underneath fryers/equipment), has large accumulation of dirt, trash and old food debris and in need of cleaning at this time.