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During inspections between October 17 and 23, the following Dauphin County restaurants were found to have violated Pennsylvania's health and safety regulations.

The inspection is supervised by the Ministry of Agriculture. The department pointed out that in many cases, restaurants will correct violations before the inspector leaves.

- The various frozen foods in the walk-in freezer are packaged foods that may be exposed to water and are stored or displayed in direct contact with ice. Corrected through voluntary disposal.

- The following areas of the food facility are dirty, dusty, and accumulate food residues/grease, and need to be cleaned:-Mold/dust accumulation on the fan cover of the walk-in beer cooler-The outside of all equipment on the cooking line in the kitchen area-The cooking line area Range hood/filter above

- Food facility inspections show evidence of fruit fly activity in the lower bar area and rat activity in the kitchen cooking line area, but the facility does have a pest control plan. Repeat violations.

- Observing the inside of the Bain Marie equipment in the kitchen preparation area and the push refrigerator in the two bar areas. Dust, dirt, food residues, and debris have accumulated on non-food contact surfaces.

- The chlorine chemical disinfectant residue detected in the final disinfectant rinse cycle of the low-temperature disinfection dishwasher is 0 ppm instead of the required 50-100 ppm. Corrected by transferring all dishwashing to a large kitchen mechanical dishwashing machine. Repeat violations.

- The insect control device located in the cooking line area is not designed to keep insects in the device. Corrected by deleting.

- There are no disinfectant test strips available in the food facility to determine the appropriate disinfectant concentration for amino tablets.

- There is no disinfectant test paper available in the food facility to determine the appropriate disinfectant concentration.

- Observe the fryer/barbecue equipment in the cooking line area. Dust, dirt, food residues, and debris have accumulated on non-food contact surfaces. correct.

-Multiple employee beverage containers were observed in the cooking line area (food preparation area). correct.

- Non-food contact surfaces are not cleaned regularly to prevent dirt and dirt accumulation; the exterior of all refrigeration equipment, including equipment that is not currently in use.

-Observe clean food equipment and/or utensils in the tableware washing area, and store them wet in a manner that does not allow drainage and/or air drying (wet nesting). correct.

--Frozen biscuit food, in the kitchen preparation area, is a kind of packaged food that may be exposed to water, and it is in direct contact with ice when stored or displayed. Corrected through voluntary disposal.

- The following areas of the food facility are dirty, dusty and need to be cleaned:-the walls, floors and food storage racks of the walk-in cooler-the wall backsplash behind the chicken thawing area-the floor of the entire kitchen facility

- Several food storage containers located in the entire food preparation area are not marked with the common name of the food.

- Refrigerated ready-to-eat food, time/temperature control for safe food that is prepared and kept for more than 24 hours in a food facility, located in the refrigerated preparation station closest to the upstairs walk-in beer cooler, without date.

- Observation of static dust accumulating on the fan guard of the refrigeration unit located in the lower level walk-in cooler.

- The formation of ice/icicles was observed in the walk-in freezer downstairs, which may be a source of contamination of food stored directly below.

- Food employees observe in the food preparation area without wearing appropriate hair restraint devices, such as nets, hats or beard covers.

- The blade of the desktop can opener, the food contact surface, food residues are observed, and the vision and touch are not clean.

- The observation area around the door of the combination freezer/prep table next to the frypot has accumulations of food residues and debris.

- The person in charge did not prove that they had sufficient knowledge of the Pennsylvania Food Code, as evidenced by the wrong answer to the food safety question.

-Observe the wet wipes in the area, which are not stored in the disinfectant. In addition, it was observed crossing the dishwashing sink.

- The light intensity in the food preparation area is not less than 50 foot candles

- Cardboard covered with used grease that cannot be cleaned is being used to place cookware in the cooking area.

--3 Compartment sink, food contact surface, food residue and cold pasta were observed, they were observed to be served and not visually and touch clean.

-The ceiling tiles in the women's bathroom area are missing and need to be replaced.

-Thermometers to ensure the proper temperature of food are not available or not easily available.

--The kerosene heater is in the middle of the kitchen and there is fuel in it.

--The kitchen area of ​​the food facility is very dirty and dusty and needs to be cleaned. Mail and documents are stacked in the food preparation area.

--Various unknown foods observed in the reach and walk-in areas of the kitchen are stored open, without coverings.

- Storage containers of cheese, meat and unknown food ingredients observed in the accessible area, without the common name of the food.

- Observe the various foods stored directly on the floor of the walk-in and dry storage area, rather than 6 inches from the floor as required.

- Commercially processed refrigerated, ready-to-eat, time/temperature controlled safe food, located within reach and kept for more than 24 hours, without marking the opening date.

- The nozzles of the two soda guns located in the bar downstairs were observed to have biofilm-like residue, which was not clean in sight and touch. correct.

--The cooked food slicer blade at the brick oven pizza station downstairs has food residues, and the sight and touch are not clean.

--There are no disposable towels in the sinks at the bar upstairs and downstairs. correct.

- Observe whether there are old food residues on the splash plate and surface directly above the upper mixing bowl of the stand mixer (upstairs food preparation area).

- A number of food storage containers not marked with the generic name of the food were observed throughout the facility.

- Observe the peeling and water leakage of the ceiling tiles in the display area of ​​the tea cabinet; the person in charge pointed out that the facility is currently repairing the roof to correct the problem.

--A variety of frozen foods are packaged foods that may be exposed to water in the rear storage walk-in freezer and bakery walk-in freezer area, and are stored or displayed in direct contact with ice. Corrected through voluntary disposal.

- Observed the shrimp steaming equipment, in the meat department area, accumulated dust, dirt, food residues, and debris on non-food contact surfaces. correct.

- The following areas of the food facility are very dirty and dusty and need to be cleaned:-The floor and exterior of the grease trap in the basement-The exterior and interior of all refrigeration and cooking equipment in the kitchen area

-Food employees observed in the kitchen area did not wear appropriate hair restraint devices, such as nets, hats or beard covers.

- Potential rodent habitat in the food facility observed in the basement storage area due to unused equipment, advertising materials, etc.

- The floor tiles in the walk-in cooler area are cracked/rough, not a smooth, easy-to-clean surface.

- Insect control devices located in the back-up area are not designed to keep insects in the device. correct.

- The following areas of the food facility are dirty, dusty and need to be cleaned:-Floors and rear storage rooms of the entire facility-Fan guards for walk-in coolers

901 W. Governor Building 18 Roadd, Hershey

- Leaking from the faucet of the dishwashing sink was observed during the dispensing of the disinfectant.

- Observe the fan. In the pedestrian zone, dust, residue, and debris have accumulated on non-food contact surfaces.

- The ceiling tiles above the kitchen food cooking area are cracked and partially missing, and there is a clear water leak.

- Observe all refrigeration and cooking equipment in the pre-service/preparation area, accumulating dust, dirt, food residues, debris on non-food contact surfaces (internal and external); cleaning is required

- The old food scraps, plates and cutlery observed in the sink indicate that there are other uses besides hand washing. Repeat violations.

-The piping system is not well maintained-The water heater was observed to leak water, which was collected in a large drink cup and spilled onto the floor.

- There are gaps in the back door of food facilities, which cannot prevent insects, rodents and other animals from entering.

- The floor of the preparation area before and after the food facility is very dirty and dusty and needs to be cleaned.

- Inside the ice machine, on the food contact surface, black mold was observed to accumulate, and the sight and touch were not clean. Repeat violations.

- The paper towel dispenser in the sink in the front desk area is empty. Repeat violations.

- Potential rodent habitat in the food facility observed in the rear storage area due to stored old clothes, boxes, etc.

-It is observed that the drain pipe in the backup area under the oven is covered with tape. This is not an approved repair method/material; proper repair is required.

- An open employee beverage container was observed in the front desk service/preparation area (food preparation area).

- Food staff dine at the front desk service/preparation area, as evidenced by the partially consumed food observed.

- Food employees observed in the front desk service/preparation area are not wearing appropriate hair restraint devices, such as nets, hats or beard covers.

-The refrigeration time/temperature control of safe food repackaged in food facilities, without marking the date of sale, use or discard (cheese slices and bacon).

-The drain pipe under the back-up oven unit has a hose attachment that hangs under the flooding edge of the sink instead of a proper air gap.

--The mop is not hung on the air-dry.

Fire and Grain (The Hershey Hotel)

- A pink biofilm-like residue was observed on the deflector of the large ice maker located in the receiving area. A small puddle of soda syrup was observed on the floor of the boxed soda mix in the receiving area. It was observed that static dust accumulated on the fan cover of the walk-in cooler for agricultural products in the receiving area.

Hershey Hotel and Conference Center

- Old food residues were observed on the splash plate of the stand mixer and the surface above the mixing bowl.

-Observe the clean tableware rack stored next to the sink, in the main tableware washing area, where tableware may be spilled.

- The protective cover on the fan above the smaller dishwashing station is not cleaned regularly to prevent dust accumulation.

- The cooking line bain marie and all kinds of food in the walk-in freezer are stored open without covering. Repeat violations.

-Observe the cut and whole broccoli food stored directly on the floor of the kitchen area, rather than 6 inches from the floor as required. Correct and discuss with PIC. Repeat violations.

--The ice scoop is scratched on the ice, and the handle is in contact with the ice

--The food safety training certificate of the person in charge is not posted

--Person in charge mailing certificate

-Fans in food facilities The food service cooler area is dusty and needs to be cleaned. The ticket has been submitted.

- The observed milk, carbonated drinks and fruit juice flavored drinks are stored on separate refrigerator shelves, which contain crumbs, crumbs and dead insects.

-There is no evidence of insect/rodent activity in the food preparation area. However, the outer door located in the rear storage area has an air gap on the sill plate, which cannot prevent insects and rodents from entering. The facility has 90 days to seal the air gap to ensure that the food preparation area is protected.

- Holes observed on the wall of men's bathroom, cracked/roughened, surface is not smooth, easy to clean.

-Observe that various canned condiments are stored in open cans, rather than in additional, appropriate food storage containers.

- Use time instead of temperature in food facilities to control ready-to-eat potentially hazardous food without the need for written procedures or documents to verify food handling. correct.

-There is no approved disinfectant in the barrel to clean the surface, corrected.

- The insulating fibers from the overhead pipes of the cleaning room are not covered and exposed to the environment. It must be sealed with tape to protect clean cookware and tableware from cross-contamination.

-There is no evidence of insect/rodent activity in the food preparation area. However, the outer door located at the rear of the food preparation area has an air gap in the sill plate, which cannot prevent insects and rodents from entering. The facility has 90 days to seal the air gap to ensure that the food preparation area is protected.

- A large turf greater than 1/4 inch deep is observed on the kitchen floor tiles. The floor area must be sealed to ensure cleanability and eliminate hiding places for dirt, food residues and microorganisms.

--The main ice machine, food contact surface, mildew is observed, and the vision and touch are not clean

- Observe the fryer equipment in the kitchen area. Dust, dirt, food residues, and debris have accumulated on non-food contact surfaces; cleaning is required.

- Non-food contact surfaces are not cleaned regularly to prevent dirt and dirt accumulation: the inside/outside of all refrigeration equipment throughout the facility.

-Observe clean food equipment and/or utensils in the tableware washing area, and store them wet in a manner that does not allow drainage and/or air drying (wet nesting). correct.

- The rubber door gasket is observed to be loose on the proof box unit; repair is required.

- The following areas of the food facility are very dirty and dusty and need to be cleaned:-The exterior and interior of all refrigeration equipment and proofing boxes-The ceiling vents of the entire facility

- Observe the entire produce food stored directly on the floor in the receiving area and walk-in cooler area, rather than 6 inches from the floor as required.

- Observe that one gallon of milk is sold to customers after the manufacturer's shelf life. Corrected through voluntary disposal.

Hollywood Casino Service Bar 1-4

- Pink slime and black mold were observed in the ice machines in service columns 3 and 4.

- Soda machine nozzle/ice trough, food contact surface, food residue is observed, visual and touch are not clean. correct.

--The original food certification employee certificate that the food company has not posted publicly.

--The original food certification employee certificate that the food company has not posted publicly.

——It was observed that various frozen foods, such as pizza and ice cream pints, were completely thawed in the vertical freezer in the customer area and felt warm to the touch. Correction through voluntary disposal of all products. Discussed with PIC to turn off the freezer until it works normally.

Hollywood Casino Finals

- The sink in the preparation area is blocked by the preparation table. correct

- The food facility did not get the difference from the department before canning/processing fruit puree, which is a specialized processing method. It has been corrected and the product has been discarded.

- Observe the range hood/ventilation system equipment in the cooking area. Dust, dirt, food residues, debris, including dripping grease, have accumulated on non-food contact surfaces.

- Refrigerated ready-to-eat food, time/temperature control and storage of safe food prepared in food facilities for more than 24 hours, located in a walk-in refrigerator, without date marking. correct.

- The dipping machine, floor drain and sink drain are not clean to prevent too many flies from gathering in the pantry area.

- Observed 3 bottles of milk of different sizes/flavors. These milks are sold to consumers and have passed the manufacturer's shelf life. Corrected through voluntary disposal.

There are no violations in the following places

Dr. K's Food Market

Mnk grocery store in Barton Square

M-Mart Neighborhood Store Ste 39A

Rutherford Home Association of Reliance Hose Co.

9143 Clarks Valley Rd, Tacheng

GNJ Enterprises Inc. Dba: Tru By Hilton

Heritage Bakery @ Outdoor Market

International Association of Thermal Insulation and Frost Insulators and Related Workers Local No. 23

Hummelstown Field & Stream ass.

With five staff cafeteria @Hollywood Casino

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