This article was first published Feb. 22, 2014.

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 at 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, issues with chemicals and how they're handled, and employee hygiene.

Depending on the severity of the situation, inspectors and their supervisors could file citations or close an establishment.

Below is a list of establishments listed as out-of-compliance for inspections conducted Feb. 6-14.


Cheddar's Casual Cafe, 1540 Toronita St., Manchester Township.

Actions: Violations are that the person in charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection and repeat violations; raw beef was stored behind ready-to-eat cheese in a drawer; a drop of blood on the cheese, which was discarded; a squirt bottle of oil was not labeled with the contents; chicken cooked to 159 degrees and not 165 degrees for 15 seconds as required; ham was held at 47 degrees, rather than 41 degrees or below as required; ambient temperature of one refrigerator was 64 degrees; deeply scored cutting boards with severely chipped and cracked ends not resurfaced or discarded as required; ice machine's interior not clean to sight and touch; vegetable dicer had residue and was not clean to sight and touch; all clean pans have old stickers and glue; hand sink knob had food residue, not clean to sight and touch; a bottle of liquor had two dead insects; floor drains at the bar not clean to sight and touch.

Comments: Employees referred calls to the restaurant's corporate office, which did not return calls seeking comment.