Union County restaurant inspections July 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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Tonino’s Pizza, 325 N. 10th St. Lewisburg, June 17. Fail. Observed plastic condiment cups (no handles) being used as scoops in herb containers (not acceptable to minimize bare hand contact). Observed food (sauce) being cooled in large stock pots greater than 4″ deep (without the use of an ice wand), which is not a proper cooling method. The hand wash sink in the kitchen was blocked by storage racks and utensils in the bowl, and was not accessible at all times for employee use. Observed wet wiping cloths not being stored in sanitizer solution. The sanitizing bowl of the three bowl sink was obstructed by drying racks indicated a lack of sanitizing. Requirements for manual ware cleaning are: wash, rinse, sanitize (with chlorox or quat) and air dry. Time in lieu of temperature being used in the food facility to control ready to eat potentially hazardous foods (pizzas) without written procedures or documentation to verify disposition of food (need a time log to ensure unused food is disposed after 4 hours).

Town Tavern, 600 Market St. Lewisburg, Regular/Complaint, June 17. Pass. Observed some accumulation of black and pink mold-like substance on ice machine harvest shield. Corrected on site. Exhaust air ducts, in kitchen area, needs cleaned or filters changed as it is emitting dust and dirt into the air. Also, dust accumulation on ceiling tiles around exhaust ducts. Observed an accumulation of grease drips on ansul pipes in the grill/fryer exhaust ventilation hood. Grease accumulation on floor and walls under and behind grill. ROP fish (tuna and salmon) did not have seal broken for thawing. Corrected on site. Working containers (spray bottles), used for storing *chemicals, cleaners* taken from bulk supplies, were not marked with the common name of the chemical. Corrected on site. Food facility has an employee that has taken food safety training program; however, the food safety program was not an ANSI/CFP accredited Certified Food Manager program.