Egg rolls and fried chicken being stored in cardboard boxes: Union County restaurant inspections April 2, 2025

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The Pennsylvania Department of Agriculture, 866-366-3723, uses a risk-based inspection reporting process for restaurants and other food handlers.

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READ: What do restaurant inspectors look for and can they close a restaurant?

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Taste Of Little Italy, 814 Market St. New Berlin, March 19. Pass. Scoop being stored in the ice machine with handle touching the ice, and a dish of lemons in the ice, in the fountain drink dispenser ice bin. Corrected on Site. Cheese and meat was held at 57 degrees F, in the pizza prep unit, rather than 41 degrees F or below as required. Products were disposed of. Corrected on Site. Pizza prep refrigerator unit not holding 41 degrees F or below ambient. Unit not to be used to store TCS foods until fixed. Observed a mold-like accumulation on top of forming plate and on the sides of the ice machine. Lights are not shielded or shatter proof over the oven area. Observed broken and missing tiles on the floor throughout the kitchen, and in need of repair.

Hissho Sushi At Giant #6332, 224 Hardwood Drive Lewisburg, March 17. Pass. Observed vacuum sealed fish (tuna) that was not taken out of package while thawing. Corrected on site.

Peking Garden, 310 N. 10th St. Lewisburg, March 17. Fail. The Person in Charge did not demonstrate adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection. Food utensils by the rice were observed stored in a container of water which is not maintained at 135 degrees F. Ice scoop being stored on top of the unclean ice machine. Food Facility Person in Charge not able to produce an UPDATED record showing that raw or partially cooked ready to eat fish has been frozen by the facility or approved supplier as required, before use or sale. Last record from beginning of 2023. Observed food thawing at room temperature near the 3 compartment sink, which is not an approved thawing method. Spicy tuna was held at 57 degrees F, in the mini fridge by the sushi prep area, rather than 41 degrees F or below as required. And the walk-in cooler was not working but facility was still storing cream cheese, miso soup, seaweed salad in the walk-in (also at 57 degrees F). Food disposed of. Corrected on site. Egg rolls and fried chicken being stored in cardboard boxes/cardboard lids, which is not intended to be a food contact surface, nor easily cleanable. The walk-in cooler and the mini refrigerator was not holding 41 degrees F or below. No TCS foods to be stored in refrigerator until reliably holding at 41 degrees F or below. Non-food contact surfaces not cleaned at a frequency to preclude accumulation of dirt and soil. All the doors, door handles and refrigerator doors had food debris and are in need of cleaning. At the start of the inspection the hot water was at 103 degrees F. Water heater turned up. Water >110 degrees F by the end of the inspection. Corrected on site. An insect control device (fly strip) located above food bagging are/food prep area with potential to contaminate food, equipment, and / or utensils. Soap was not available at the handwash sink in the kitchen area. Corrected on site. Paper towel dispenser empty at the two handwash sinks- in the kitchen and sushi prep area. Corrected on site. Observed an accumulation of grease on the vent hood system above the grill, fryers and ovens. Food facility HACCP plan does not have all required elements as outlined in the PA Food Code and is missing pH calibration logs and pH of daily sushi rice. Facility also could not demonstrate how to calibrate the pH meter.