Here are the most recent food safety violations in Lebanon County, as documented by Pennsylvania’s Department of Agriculture.
Inspections are taken as a “snapshot” of the day and time, and should not necessarily be taken as overall indicators of an establishment’s cleanliness. Violations are often corrected prior to the inspector leaving the site. Restaurants were found to be in compliance unless otherwise noted.
Speedway #06757
December 3, 2021 | 1 Lickdale Rd., Jonestown, PA 17038
2 – 402.11 Effectiveness-Hair Restraints
Food employees observed in food preparation area, not wearing proper hair restraints, such as nets, hats, or beard covers.
46.1201 (c) Posting of certificate
Food facility has an original certificate posted, but the location is not conspicuous for public viewing. **REPEAT VIOLATION**
5 – 202.12 Handwashing Sinks, Installation
The handwash sink located in the Women’s restroom area does not have water at a temperature of at least 100°F. The facility has two separate restrooms (Men’s and Women’s), with the Men’s restroom adequately supplied with hot water. The facility may utilize the Men’s room as gender neutral. The person in charge stated that a work order would be submitted to repair the hot water supply in the Women’s restroom.
Soprano’s Pizza
December 3, 2021 | 50 Lynmar Ave., Campbelltown, PA 17010
3 – 501.16(A2)(B) Time/Temperature Control for Safety Food, Cold Holding
Assorted food was held at 54-59°F, in two baine marie units in the prep area, rather than 41°F or below as required. The affected food was voluntarily discarded.
Redner’s Warehouse MKT #60
December 6, 2021 | 110 Northside Dr., Palmyra, PA 17078
3 – 305.14 Food Preparation
Exposed food preparation observed in baking area under dirty ventilation ducts, and subject to potential contamination.
Little Caesars
December 6, 2021 | 720 Quentin Rd., Lebanon, PA 17042
4 – 602.13 Nonfood-Contact Surfaces
The exterior surfaces of several dry ingredient containers, non-food contact surfaces, are not cleaned at a frequency to preclude accumulation of dirt and soil.
4 – 903.11 (A-B)(D) Equipment, Utensils and Linens, Storing
Observed clean food equipment in the rear area, stored wet in a manner that does not allow for draining and/or air drying (wet nesting).
6 – 501.12 Cleaning, Frequency and Restrictions
Two air duct covers have heavy build-up of dirt.
Palmyra Natural Food Store
December 7, 2021 | 120 E. Main St., Palmyra, PA 17078
4 – 302.14 Sanitizing Solutions, Testing Devices
Food facility does not have available sanitizer test strips or test kit to determine appropriate sanitizer concentration.
Hoagies On Main
December 7, 2021 | 601 W. Main St., Palmyra, PA 17078
4 – 602.13 Nonfood-Contact Surfaces
Non-food contact surfaces, such as shelving, not cleaned at a frequency to preclude accumulation of dirt and soil.
4 – 601.11(A) Equipment, Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Ice machine not cleaned at a frequency to prevent the presence of mold.
6 – 202.14 Toilet Rooms, Enclosed
Toilet rooms do not have a self-closing door.
Giant Food Store #6266
December 9, 2021 | 835 Bowman Ave., Lebanon, PA 17046
4 – 602.13 Nonfood-Contact Surfaces
The fan covers on the evaporators in several of the walk-in coolers, in the meat prep area and in the produce area are not cleaned at a frequency to preclude accumulation of dirt and soil. This same issue was observed and noted on Food Inspection Reports in 2018, 2019 and 2020.
4 – 101.11 Characteristics – Materials for Construction and Repair
In the produce prep area, several hard plastic food storage container lids were broken and had missing pieces. Broken lids were immediately discarded.
6 – 501.114 Maintaining Premises, Unnecessary Items, and Litter
Old unused equipment stored in meat walk-in cooler, should be removed from food facility; specifically there were metal food trays stored in plastic bins that were not clean.
Hoss’s Steak & Sea House #42
December 10, 2021 | 1235 E. Main St., Annville, PA 17003
4 – 501.114 Mechanical or Manual Warewashing Equipment, Chemical Sanitization
Chlorine chemical sanitizer residual detected in the final sanitizer rinse cycle of the low temperature sanitizing dishwasher was 5 ppm or less, and not 50-100 ppm as required. The person in charge was present during the inspection, and immediately placed a service call to have the mechanical dishwasher serviced. The facility is also equipped with a 3-bay sink, and was instructed to prepare a sink of sanitizer at the appropriate ppm for immersing all washed/rinsed dishes – including those that were previously thought to be sanitized. **CORRECTED**
3 – 501.16(A1) Time/Temperature Control for Safety Food, Hot Holding
Chili sauce with meat, located at the nacho station of the salad bar, was held at approximately 93 °F, rather than 135°F or above as required. **CORRECTED**
5 – 205.11 Using a Handwashing Sink-Operation and Maintenance
Towels and cleaning pads observed in two of the handwash sinks, indicating uses other than handwashing.
4 – 501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration
Food Employee is not using available sanitizer test strips or test kit to determine sanitizer concentration.
Want to know more about the inspection process? Start here.