The states Department of Agriculture conducts yearly inspections of food-serving establishments 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, 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 recently listed as in or out of compliance for inspections.


Buffalo Wild Wings, 81 Wilson Ave., Hanover.

Action: Violations are: boxed salt hardened from heavy humidity exposure and some boxes came open from humidity; filters needed to be cleaned of slight grease buildup; food residue on top of dishwasher; excessive debris buildup on floor drain in front of ice machine; clean food equipment and/or utensils behind the bar area, stored wet in a manner that does not allow for draining and/or air drying (wet nesting); a leak at the sink drain of a basin sink behind the bar; pooling water under glass chiller behind bar; no sign or poster posted at the hand wash sink in the men's or women's area to remind food employees to wash their hands; floors in hard-to-reach areas under equipment and/or shelving need to be cleaned; caulking pulling away from seams of exhaust hood system; several gnats and flies in the kitchen area.


Violations corrected on the spot: about 10 boxes discarded with a value of $25-$30.

Jackets above food items on shelving in storage area; various food container lids that were cracked and/or broken; plastic food storage containers for steam table were put away dirty; soda gun behind bar with slight soda buildup; Outside lids of the spice containers had heavy food residue; food facility did not provide for employees lockers for personal clothing and possessions or storage area for food.

Comment: Traci Micheau, Buffalo's spokeswoman, said in a statement: "We take health inspections very seriously and any violation is unacceptable. This is the first time this restaurant has been out of compliance. When we learned we were not in compliance on three items, we immediately corrected them. A fourth item, not having required signs in the rest room, were installed the next day, putting the restaurant in compliance. Our management team has reinforced the importance of health and food safety for all our team members."

She added the other listed violations were corrected either on the spot or 48 hours after the inspection.

Holiday Inn York, 2000 Loucks Road, York.

Action: Violations are: the person in charge does not have adequate knowledge of food safety in this food facility; a working container of cleaner/sanitizer was stored above or on the same shelf with food; an employees open beverage container was observed in a food preparation area; several raw animal foods were stored above ready-to-eat food in the stand-up refrigerator; pans with no handles used as scoops in the bulk ingredient containers; wet wiping cloths not stored in sanitizer solution; food stored on the floor in the walk-in freezer, rather than 6 inches off the floor as required; food held at 44 degrees in a two door refrigerator, rather than 41degrees or below as required; food held at 48 degrees in the baine-marie, rather than 41degrees or below as required; two refrigerators are not holding 41 degrees or lower; slicer and a food contact surface had food residue and weren't clean to sight and touch; one of two hand sinks was removed from the kitchen; a light was not shielded at the bar area; no soap, paper towels or sign at the bar hand sink.

Comment: Holiday Inn employees referred calls to a facility official who did not return calls for comment.

Thai House Cuisine, 3609 E. Market St., York.  Action: Violations are: the person in charge does not have adequate knowledge of food safety in this food facility; unauthorized child in the kitchen area, as person in charge failed to control access to food facility by unauthorized persons; two containers of sanitizer stored above the ice machine; an employee licking her fingers on both hands while cooking and did not wash them after the inspector told her three times to wash her hands; the same employee touched ready-to-eat garnish with her unwashed bare hands; no employee had washed their hands during the inspection and the hand wash sink was dry; food employee eating or tasting food in the cooking area; food handlers not wearing hair restraints while preparing food or working in the kitchen; a food employee was touching ready-to-eat food with bare hands; spray bottle of water not labeled with the contents; live roach-type insects maneuvering across food contact surfaces; scoop being stored in the ice machine with handle in the ice; in-use food utensils in the kitchen stored in a container of water not maintained at 135 degrees or higher; juice and creamer were held at 63 degrees in the server area, rather than 41 degrees or below as required; the person in charge said they put the food away at night and then place it in the refrigerator in the morning; food employees not using available sanitizer test strips or test kit to determine sanitizer concentration; the ambient temperature of the server refrigerator is 63 degrees; chlorine chemical sanitizer residue detected in the final sanitizer rinse cycle of the low-temperature sanitizing dishwasher was 0 ppm, not 50-100 ppm as required; food contact surfaces wiped with a soiled wet cloth which has not been in sanitizer; thermometers for measuring the temperature of food are not accurate to within +/- 2 degrees; non-food contact surfaces not cleaned at a frequency to prevent accumulation of dirt and soil, especially in the hard to clean areas; hand wash sink in the kitchen area was blocked by a table and a cutting board was on top of the sink, which was not accessible for employee use; inspector moved the table and removed the cutting board. Half way through the inspection, the table was blocking the sink again; Grease trap lid off with sticks and tools in the grease trap; food facility not removing dead or trapped insects from control devices frequently, as evidenced by dead roach-type insects too numerous to count.

Comment: The restaurant did not return calls for comment.

Trailway Speedway, 100 Speedway Lane, Hanover.

Action: Violations are: soda nozzle not clean to sight; and facility lacking a hand wash station in the french fry stand.

Comment: Corrections have been made, said Perry Hostetter, the facility's office manager.

The bottom line is were open part-time; were not a restaurant. We do a very good job to keep things as clean as we can do, especially being at a dirt track. Everybody washes their hands where we have a place for it, but the french fry stand (didn't) have a sink (near it).

Hostetter also said employees at the facility follow cleaning requirements for all equipment, but had not gotten to two soda nozzles prior to the inspectors arrival.

Two things out of 100 were only wrong, he said of the inspection. The other things were fine.


Azteca Mexican Grill, 909 Grantley Road, York.

Bochs Catering, 645 E. Middle St., Hanover.

Boneyard Barbeque, 451 Carlisle St., Hanover.

Clearview Elementary School, 801 Randolph St., Hanover.

Conewago Township Elementary School, 1189 W. Elm Ave., Hanover.

Don's Country Grubb, 700 York Road, Dover.

Farmers Market Meats, 700 York Road, Dover.

Hanover Middle School, Keagy Avenue, Hanover.

King Chef, 1938 W. Market St., York.

Northeastern Senior High School, 300 High St., Manchester.