Chester County restaurant inspections, Dec. 21, 2025

• LNP|LancasterOnline Staff
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For a full listing of this week’s Chester County restaurant inspections, click here.

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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Aramark @ Brandywine – Wallace Elementary School, 435 Dilworth Rd. Downingtown, December 12. Pass. No violations.

Aramark @ Springton Manor Elementary School, 400 Fairview Rd. Glenmoore, December 12. Pass. No violations.

Exton Cinema – MMT Lapagava LLC, 110 Bartlett Ave. Exton, December 12. Pass. Table top can opener blade, a food contact surface, was observed to have food residue and was not clean to sight and touch. Can opener was cleaned and sanitized during inspection. Sauces stored in squeeze bottles at the cook line were held at 52 degrees F rather than 41 degrees F or below as required. Person in charge addressed staff during inspection. These sauces must be refrigerated after opening and maintained at 41 degrees F. One gallon of milk in the walk-in cooler and four gallons of milk in the server station cooler was beyond the date-marking and requires discarding. Milk was discarded during inspection. Non-food contact surfaces not cleaned at a frequency to preclude accumulation of dirt and soil. Clean the following: Floors under Keurig and behind cart in server station; Exterior of milkshake mixer. Staff began cleaning during inspection. Observed clean food equipment stacked while wet and not allowing time for draining and/or air-drying. Re-train.

Grace’s Cafe, 273 Schuylkill Rd. Phoenixville, December 12. Pass. Cl sanitizer in the 3-bay sink sanitizer basin exceeds 500ppm. Corrected on site. Walk-in cooler door closest to cook’s line not properly closing. Property owner is in the process of replacing door. Walk-in cooler has a second door for access. Unit in proper temp at time of inspection, 37 degrees F. Employee jackets stored hanging on dry storage shelf in kitchen. Store in a separate designated area. Corrected on site. Wet absorbent cloth lining surface under portable cutting board at cook’s line. Removed, ensure surface is smooth, non-porous and easily cleanable.

Greystone Oyster Bar, 7-11 N. Church St. West Chester, December 12. Fail. In the bar, chlorine sanitizer residual in the dishwasher was 0 ppm, and not 50-100 ppm as required. Repair unit to restore sanitizer and test sanitizer daily. Do not use unit until repaired. Post the following in public view: License to Operate a Retail Food Facility; Most recent inspection report or signage stating report is available upon request. The person in charge does not have adequate knowledge of food safety in this food facility, as evidenced by this non-compliant inspection. There must be a designated, properly trained person in charge at all times. Employees’ personal food and drink observed intermingled with facility food. Designate and label storage areas for employees foods and drinks. Staff is not washing hands when required. Employee observed loading dirty dishes into the dishwasher, then immediately handled clean dishes without washing hands/changing gloves in between, risking contamination. Train staff on hand washing. Rear exterior door located by the mop sink has a gap between the door and the frame, which risks vector entry. Make repairs to eliminate gaps by installing door sweep and weather stripping. Containers of shellstock located in the oyster bar area and within other kitchen refrigerators did not have identification tags attached to the containers. ID tag must be kept with the shellstock when removed from original container. Tags must remain attached to original container until all product is used and duplicate tag must be attached to any additional containers of same product. Frozen meat loins observed thawing at room temperature on the baker’s rack, which is not an approved thawing method. Thaw foods in refrigerator or under cold, running water. Note: meats relocated to walk-in refrigerator. The handwash sink in the upper kitchen was blocked by a bucket and thus not accessible at all times for employee use. Remove bucket and keep hand wash sink accessible. In bar, designate one 1-bay sink for handwashing and another 1-bay sink for dumping. Fish such as branzino and tuna observed thawing in reduced oxygen or vacuum packaging. These packages must be opened to allow oxygen to enter prior to beginning the thawing process. Discard this fish and train staff on proper thawing. At bar, remove the damaged caulk by the oyster ice bath & stone counter and recaulk. Clean and sanitize the following: deli slicer; ice scoop caddy in ice bin of bar. Single-use white plastic oyster containers are being re-used multiple times for food storage and/or preparation. Discontinue this practice and discard container once original product is used. In upper kitchen, make repairs to eliminate the leak from the hand-wash sink. Spray bottle of blue liquid observed unlabeled in the server station. Working containers used for storing chemicals taken from bulk supplies, must be marked with the common name of the chemical within. There is no Chester County Certified Food Manager (CFM) as required. Complete the CCHD-approved food safety course, complete CCHD CFM application process and post CCHD CFM certificate in public view.

For a full listing of this week’s Chester County restaurant inspections, click here.