The Pennsylvania Department of Agriculture, 866-366-3723, uses a risk-based inspection reporting process for restaurants and other food handlers.
READ: What do restaurant inspectors look for and can they close a restaurant?
Simply Shrimp Inc., 300 E. Lincoln Highway, Coatesville, September 27. Pass. Squeeze bottles were not labeled with name of contents. Label squeeze bottles. Correct within 48 hours. ServSafe certified employee not registered with CCHD. Submit application and fee within 30 days.
Anthony’s Cucina Fresca, 78 W. Lancaster Ave. Downingtown, Follow-up, September 26. Pass. No violations.
Brazil 2 Go, 260 Schuylkill Rd. Phoenixville, September 26. Fail. The Person in Charge did not demonstrate adequate knowledge of the PA Food Code as evidenced by incorrect responses to food safety questions. Two fly strips stored above food prep table and ware wash sinks in back food prep room. Removed at time of inspection. Food handlers not washing hands in between separate tasks,and glove changes. All food handlers observed not washing hands in between separate tasks. Including going back and forth in a hallway between 2 facilities. Several containers of baking fillings stored in containers with past use dates. Facility must update labels and dates once product is placed in containers. Use all food grade containers with lids. Food stored on floor in walk in cooler. Store 6 inches off floor. iPhone watch charging on food prep table next to in use grinder. Cell phone stored on dry storage shelf in back room with facility food. Keep all personal items in a separate designated area. Open bag of dry goods on dry storage shelf. Once open place in a food grade container with a lid. Cardboard lining shelves in walk in cooler. Remove, ensure surface is smooth non porous and easily cleanable. Quat sanitizer in sanitizer bucket exceeded 500ppm. Explained proper procedure for bucket setup. Heavy ice buildup in Yogurt retail freezer. Thaw, clean according to owners manual. Non-food contact surfaces throughout back room unclean. Clean and sanitize, organize shelves. Dirty dishes in all 3 compartments of 3-bay sink. Drain plugs missing. Facility must acquire three drain plugs for sinks immediately, clean and sanitize all sinks utilize for designated purpose only. Mops stored in mop sink and bucket. Hang or invert to dry. ROP machine on site at time of inspection. Facility must submit a HACCP Plan for use or remove from facility immediately. Utensils stored in a container at 3 bay sink with food contact surfaces exposed. Invert. Sanitizer bucket stored in food prep sink behind meat counter. Clean and sanitize food prep sink, utilize for designated purpose only.
Cafe Emis LLC, 115 W State St. Kennett Square, Follow-up, September 26. Pass. No violations.
Crossan Concessions, 103 Saginaw Rd. Lincoln University, September 26. Pass. No violations.
Devereux Childrens Behavioral Health Center (food), 655 Sugartown Rd. Malvern, September 26. Pass. Post the following documents in public view: Current License to Operate; Most recent inspection report OR signage stating “inspection report is available upon request”. At the 3-bay sink, chlorine bleach is being used as a sanitizer. Provide chlorine test strips to ensure concentration is 100ppm. Clean and sanitize the interior of the large ice machine.
Farm Boy BBQ, 625 N. Morehall Rd. Malvern, September 26. Fail. Observed cooked chicken in the left hot box out of temperature at 122 degrees F and cheesy corn in steam wells at 122 degrees F, as opposed to 135 degrees F or above to help prevent pathogen growth. Foods were reheated during inspection by kitchen staff to help prevent potential pathogen growth. Observed cups being used as scoops in the dry goods containers in the prep area. To prevent potential contamination of food by hands, scoops must have handles. Remove cups. Observed raw beef sitting out on the prep counter for an extended period of time without being prepped. Beef was at 50-60 degrees F as opposed to 41 degrees F or below. If foods are on the prep table out of refrigeration they need to be actively under preparation to help prevent pathogen growth. It also helps to prep in smaller quantities. Observed the sour cream in the cold wells to be at 45 degrees F as opposed to 41 degrees F or below to prevent pathogen growth. Ensure cold-held and hot-held foods are covered when not busy to help prevent cold/heat from escaping the food. Observed multiple opened ketchup bottles in dry storage as opposed to being in refrigeration as the label dictates. Ensure to follow labels on products after opening them. Ketchup discarded by kitchen staff. Observed raw eggs stored above ready-to-eat foods in the walk-in fridge. This could result in potential cross-contamination of pathogens. Eggs were moved to bottom shelf by food staff during inspection. Observed the door gasket to be in disrepair for the left hot box. Repair or replace this to help heat stay within the unit. During inspection observed buildup of biofilm inside the ice machine. This could potentially contain pathogens. Clean and sanitize to prevent any contamination of ice. Observed cooked turkey and ribs cooling on a speed rack at room temperature during inspection. Turkey was 121 degrees F and the ribs were 70 degrees F as opposed to 135 degrees F or above. Once cooked food hits 135 degrees F it needs to be placed in refrigeration and cooled to 41 degrees F within 6 hours to prevent pathogen growth. Food was discarded by kitchen staff. Observed the hand sink in the kitchen did not have paper towels during inspection. Kitchen staff provided paper towels. Observed multiple time/temperature-controlled ready-to-eat foods without 1-week date marking to help prevent pathogen growth. Ensure to follow 1-week date marking guidelines. Facility has a certified food manager, however their certificate is expired. Ensure to renew certificate. Provide invoice of scheduled CFM exam. Clean the following: Inside and outside of the left hot box of grease/food debris buildup (including handle); Inside and outside of undercounter hot box (including handle) of grease/food debris buildup;The rolling table in the smoker shed of food debris. Observed a leak in the water heater pooling around the floor in the back of the kitchen. Repair the leak and clean the water up to prevent potential pest harborage. Observed the door to the smoker shed to be open during inspection. When the shed is not in use, the doors must be kept closed to help prevent pest entry and harborage. Observed a smoker in the parking lot without overhead covering to protect from environmental contaminants. Provide overhead covering ASAP.
Hares Hill Elementary School, 723 Hares Hill Rd. Phoenixville, September 26. Pass. Ice build up on shelves and floor in walk-in freezer coming from a condenser unit. Repair to a tight seal. Dishwasher not working at time of inspection. Facility has a work order in place for service. Facility had proper 3-bay sink set up at time of inspection. Quat 300ppm. Facility will contact CCHD when machine is repaired, prior to use. Facility currently using disposable trays until dishwasher is repaired.
Koselig Nook LLC, 139 E. Chestnut St. Coatesville, September 26. Pass. No violations.
Lascalas Fire West Chester, 44 W. Gay St. West Chester, Opening, September 26. Pass. Facility serves raw/undercooked fish for sushi. A consumer advisory statement is needed on the menu along with an asterisk* next to each item that the reminder statement would apply to. Provide photo of updated menu.
Moose #1153, 233 W. Lancaster Ave. Downingtown, Follow-up, September 26. Pass. No violations.
Nalan Indian Cuisine, 889 E. Lancaster Ave. Downingtown, Follow-up, September 26. Fail. Non-food contact surfaces not cleaned at a frequency to preclude accumulation of dirt and soil. Sides of cook line equipment observed with dried food debris. Clean and sanitize. Time in lieu of temperature being used in the food facility to control ready-to-eat Time/Temperature-Controlled for Safety (TCS) foods without written procedures or documentation to verify disposition of food. Implement logs for biryani rice IMMEDIATELY. MAINTAIN 3 MONTHS OF LOGS FOR DEPARTMENT REVIEW. Raw chicken stored above masala sauce in back cooler. Chicken was relocated during inspection. Food dispensing utensil in food containers observed stored in the food and not with handle above the top of the food and the container. Discontinue use of single-use cups as scoops. Obtain scoops and store correctly. Observed an in-use knife stored between table edges, an area not easily cleanable & sanitized, at the cook line. Instructed staff to remove knife and stop storing here. Minutes later the knife was back stored between the table edges. Train staff. Cooked chicken observed cooling in strainer at cook line. Strainer was stored above a trash can and utensil holder filled with unclean water. Observed staff tossing utensils into utensil holder and splashing the unclean water onto the chicken. Also observed trash being tossed over the chicken into the trash can. This is not an appropriate location for cooling as it is subject to contamination. Create a designated area for cooking away from splashing (including warewashing area) Train staff. Observed food containers stored directly on the floor in back dry storage area and walk-in cooler, rather than 6 inches off of the floor as required. Raw chicken observed thawing in standing water in the back prep sink, which is not an approved thawing method. Chicken was discarded. Train staff on approved thawing methods. Several containers of half & half/creamer was held at 69 degrees F, in the cook line area, rather than 41 degrees F or below as required. Half&half/creamer was held at room temperature. Half&half/creamer were discarded. Cooked chicken was 47 degrees F, in the cook line area, rather than 41 degrees F or below as required. Chicken was held at room temperature. Chicken was returned to refrigeration during inspection. Raw eggs were held at 78 degrees F, in the cook line area, rather than 41 degrees F or below as required. Eggs were held at room temperature. Eggs were discarded. Several bins of raw chicken were held at 70 degrees F, in the back prep area, rather than 41 degrees F or below as required. Chicken was discarded during inspection. RETRAIN STAFF. FOODS REQUIRING REFRIGERATION CANNOT BE LEFT OUT OF ROOM TEMPERATURE. EMPLOYEES PREPPNIG RAW MEATS MUST WORK IN SMALLER BATCHES AND MONITOR TEMPERATURES. Observed clean food equipment stacked while wet and not allowing time for draining and/or air-drying. Re-train staff.
Primo’s Mini Market, LLC, 35-37 Strode Ave. Coatesville, September 26. Fail. Fried chicken was held at 120 degrees F, in the hot display case, rather than 135 degrees F or above as required. It was reported that chicken was placed in display case around 11:00 am. Discard chicken by 3 p.m. Adjust temperature to hold chicken at 135 degrees F or above. Correct immediately. Precooked chicken kept in refrigeration was date marked, however, was not discarded after 6 days from day prepared. Cooked food must be discarded 6 days after the day prepared. Chicken was discarded during inspection. Correct procedures immediately. A few butcher knives were observed store on top of refrigerator. They were removed and cleaned during inspection. Do not store equipment or utensils on top of refrigerator. A few refrigerators were observed without thermometers to monitor ambient air temperature. Make sure all refrigerators have thermometers. Correct within 7 days. Chlorine is used for sanitizing equipment. Provide a chlorine test kit within 7 days. A few ceiling tiles were observed water-damaged. Replace ceiling tiles within 7 days.
R Five Wines, 206 E. Lancaster Ave. Downingtown, September 26. Fail. Provide a scoop with a handle in the flour container. Do not use cups or containers for scooping. Foods prepared for facility must be properly date-marked. If prepared and frozen/thawed, those dates must also be placed on the foods. Sauces, prepared for facility, found date marked >7 days prior. These were discarded on-site. Clean the wall behind the pizza oven. At the mechanical dish machine, no sanitizer could be detected. It was found that the bulk sanitizing container was empty. A new container was installed and machine primed. The concentration was then found to be 100ppm. Staff must monitor sanitizer concentration daily at this unit and maintain at proper level. The bucket labeled sanitizer was found to have a detergent solution in it instead. This was emptied on-site. At the sanitizer dispenser, the concentration of quat sanitizer was found to be >>400ppm. Make all necessary adjustments to maintain concentration as per manufacturer’s label. Use test strips to monitor concentration. Relocate employee personal belongings to areas away from food and food contact equipment. This was corrected on-site.
Sugar Central, 284 Barnsley Rd. Oxford, September 26. Pass. No violations.
Taquitos Los Cantaritos, 710 W. Baltimore Pike, Kennett Square, September 26. Fail. Sour cream, mayo, salsa and sliced tomatoes were not held at 41 degrees F or less. It was learned that the refrigeration is not on while the truck is getting more food between stops. Must plug the truck into electricity or run the generator while re-stocking food. If you place them in a cooler or elsewhere while moving the truck they must be placed in a cold refrigerator as soon as you arrive to sell food. No water supplied to the hand sink. Hot water for hand washing must be supplied at all times. Wearing gloves is NOT a substitute for hand washing. Must wash hands before putting on new gloves. Supply water or do not operate truck.
Twenty9 Restaurant & Bar, 16 Great Valley Parkway, Malvern, Follow-up, September 26. Fail. During inspection, observed German cockroaches in warewashing area. This may result in potential illnesses from any contaminated food-contact surfaces. To abate the problem, utilize integrated pest management through creating an environment inhospitable to cockroaches: Increase deep cleaning frequency behind and under large equipment to remove any food debris/grease and spills/leaks; Continue to declutter the facility by removing any unused products or equipment to eliminate pest hiding places; Continue to seal cracks/holes throughout the facility around cove basing, electrical outlets, doorways/walls, under counters, etc. with caulk or foam; Continue to utilize glue traps around the facility (in non-food contact/storage areas) to monitor for activity and areas of concern to target for cleaning, etc; Continue to keep all cardboard out of the facility; Continue to utilize shop vacuum to remove any cockroaches and dispose of them in outside waste receptacle (do not discard in indoor trash cans); Continue to utilize licensed pest control service on a weekly basis to maintenance the facility and provide detailed pest reports.
Unionville Marching Band Boosters, 750 Unionville Rd. Kennett Square, September 26. Pass. Indoor prep area: The concentration of the quat sanitizer in the spray bottles was found to be >400ppm. Follow the manufacturer’s label and check concentration each time it is made.
Wegmans Food Markets #50, 1056 E. Lancaster Ave. Downingtown, Opening, September 26. Pass. No violations.
Aramark @ Peirce Middle School, 1314 Burke Rd. West Chester, September 25. Fail. An irreversible registering temperature indicator or thermometer for measuring the utensil surface temperature in the high temperature dishwasher is not available. Obtain and use daily to ensure a dish surface temperature of 160 degrees F or more is achieved in rinse. REPEAT VIOLATION.
Berwyn Bistro (formerly Called Executive Cafe II), 801 Cassatt Rd. 40, Berwyn, September 25. Fail. Food was held at 50-51 degrees F, in the bain marie, rather than 41 degrees F or below as required. Discard all product, tuna (top) and olives (bottom) probed with Pam and observed at 51 degrees F. Check water bottle in morning with food probe thermometer. Have unit serviced and send corrective action photos to the Department. Observed tomato box stored directly on the floor rather than 6 inches off of the floor as required. Corrected on site, box placed under table shelving.
Burger King #2731, 1502 West Chester Pike, West Chester, Follow-up, September 25. Pass. Floor under the 3-compartment sink in the process of being cleaned at this time. Water appears to be settling in certain areas of the floor and not properly draining. Make any necessary repairs to prevent water and food debris from accumulating.
Giant Food Store #6023, 700 Nutt Rd. Phoenixville, Complaint, September 25. Pass. Five 1-lb packages of Giant Mild Cheddar cheese stored in retail door cooler past manufacturers sell-by dates; 4 packages dated 07/27/2025; 1 package dated 08/31/2025. All affected cheese voluntarily discarded at time of inspection.
Grocery Outlet, 345 Scarlett Rd. Kennett Square, September 25. Pass. Yogurt parfaits were a few out of date. Older product was found behind newer dates. Ensure staff are properly rotating and pulling product that is expired. Parfaits were discarded. Dairy walk-in: Coffee drink has spilled on floor. Floor was cleaned during inspection.
Guatemalan Restaurant El Venado #2, 81 Lancaster Ave. Unit 7, Malvern, September 25. Fail. Observed wet wiping cloths in the kitchen, not being stored in sanitizer solution. Obtain sanitizer buckets and store wiping cloths in sanitizer along the cook/prep-line. Observed raw eggs stored above ready-to-eat foods in the standing fridge in the kitchen. Observed raw meats stored incorrectly in the walk-in fridge. Ensure raw meats are stored in order of their internal cooking temperatures. Person in charge rearranged during inspection. Observed bag of mozzarella cheese sitting out at room temperature in the kitchen. This is a temperature-controlled food to prevent bacteria growth and must remain at 41 degrees F or below. Food facility did not have available chlorine sanitizer test strips to determine appropriate sanitizer concentration. Test strips were found later during inspection by person in charge. Ensure to use them daily. Prepackaged achiote is not labeled properly with the name of product, ingredient statement, net weight, distributed by statement and/or nutritional facts. Provide proper labels. The handwash sink in the kitchen was filled with multiple items and not accessible at all times for employee use. Items were removed by person in charge during inspection. Observed no paper towels at the hand sink in the kitchen. Ensure paper towels are available at all times for proper handwashing procedures.
Mas Mexicali Cantina, 102 E. Market St. West Chester, September 25. Pass. Pico de gallo observed date marked > 7 days prior. This was discarded on-site. Monitor all dates. TCS foods prepared in the facility must be used or discarded within seven days of preparation. Also, ensure when pulling from bulk containers, prepared-on date must be placed on working containers in bain maries. The current cutting board/shelf on the hot hold unit is no longer easily cleanable. Replace. a. Squeeze bottles of dressings observed in a container in the top part of the bain marie on the cook line. Temperatures were 46-47 degrees F. These were discarded on-site. Other foods in the unit were found 400ppm. The sanitizer was remade and found to be 300ppm. Ensure sanitizer is checked each time prepared.
McDonald’s #10893, 84 Lancaster Ave. Frazer, Complaint, September 25. Pass. No violations.
Octorara Primary Learning Center – Food, 81 Highland Rd. Atglen, September 25. Pass. Clean the light shields in the dry storage room. The hot water knob at the handwashing sink behind the serving line has been removed and sink not in operation. A work order has been placed. Make all necessary repairs to ensure this sink is operating properly. Staff is using the accessible handwashing sink in the dishmachine area.
Oxford High School, 705 Waterway Rd. Oxford, Follow-up, September 25. Pass. No violations.
Oxford High School – Food, 705 Waterway Rd. Oxford, September 25. Pass. No violations.
Park Lane Post Acute (food), 1619 E. Boot Rd. West Chester, September 25. Fail. Food Employee observed donning single-use gloves without a prior hand wash. Re-train staff. Potentially hazardous ready-to-eat foods requiring date-marking were beyond the date-marking and requires discarding. Foods were discarded during inspection. Re-train staff. Biscuit mix in dry storage room held beyond manufactures best-by date (2024). Boxes were discarded during inspection. Train staff on checking dates and rotating products. Foods in the walk-in cooler and walk-in freezer were stored open with no covering. Re-train staff. Foods stored inside the hot holding cabinet at the cook line were held at 95-98 degrees F, rather than 135 degrees F or above as required. Foods stored inside were discarded or reheated to 165 degrees F during inspection. Unit temperature was increased and foods stored inside later measured at 135 degrees F or above as required. Re-train staff. Milk crate being used as a shelf in the walk-in cooler. Remove and replace with approved rack/shelf. Margarine was held at 70 degrees F, in the cook line area, rather than 41 degrees F or below as required. Margarine was discarded during inspection. Raw chicken was held at 79 degrees F, in the cook line area, rather than 41 degrees F or below as required. Chicken was discarded during inspection. Train staff on working with smaller portions when prepping. Food dispensing utensil in foods observed stored in the food and not with handle above the top of the food and the container. Discontinue use of single-use cups and utensils as scoops. Do not store inside food containers. 2nd floor satellite kitchen: Water observed under prep top and excess condensation observed. Repair. Food facility does not have available sanitizer test strips or test kit to determine appropriate sanitizer concentration at the 3-compartment sink. Obtain quaternary ammonium test strips. Leak observed under 3-compartment sink. Repair leak. Observed clean food equipment on clean equipment rack with food and non-food debris. Unclean equipment was removed to be washed, rinsed, and sanitized. Protect food equipment from splashing and spills. Observed employee personal items and employee food intermingled with retail food. Create a designated location with a label for employee personal items. 1st floor satellite kitchen: Interior of ice machine, a food contact surface, was observed to have residue and was not clean to sight and touch. Machine must be cleaned and sanitized before use. Commercially processed ready to eat food, throughout the kitchen, and held more than 24 hours, are not being marked with the date it was opened. Re-train staff. Time/Temperature Controlled for Safety (TCS) ready-to-eat food prepared in the food facility and held for more than 24 hours, is not being date marked. Some foods had labels, however, many were not labeled. Re-train staff. Foods missing labels were discarded. 2nd floor satellite: Paper towel dispenser empty at the handwash sink. Supply. Non-food contact surfaces not cleaned at a frequency to preclude accumulation of dirt and soil. Clean upper interior of microwave. Non-food contact surfaces not cleaned at a frequency to preclude accumulation of dirt and soil. Kitchen must be deep cleaned including all equipment, shelves, floors, walls, and flooring behind equipment. Non-food contact surfaces not cleaned at a frequency to preclude accumulation of dirt and soil. Mold-like growth observed covering racks/shelfs, floors, and fan, in the walk-in cooler. Facility washed, rinsed, and sanitized these surfaces during inspection. Maintain cleanliness. No sign or poster posted at the handwash sink in the cook line area to remind food employees to wash their hands. Post sign. 1st floor satellite kitchen: No sign or poster posted at the handwash sink to remind food employees to wash their hands. Post sign. Observed caulk in disrepair along warewashing area. Repair/replace.
Pottstown Premium Cinemas. LLC DBA Flagship Premium Cinemas, 650 W. Schuylkill Rd. Pottstown, September 25. Pass. Test kit for sanitizer was expired. Replace test kit within 7 days.
St. Joseph’s Church – Spring City, 3640 Schuylkill Rd. Spring City, September 25. Pass. Steramine is used for sanitizing. Provide a test kit to measure concentration of sanitizing solution. Correct within 7 days. Parish kitchen does not have a separate handwashing sink. Provide a handwashing sink within 30 days.
Starbucks Coffee #22487, 503 Commons Dr. Oxford, September 25. Fail. Hot water at least 85 degrees F was not provided at the restroom hand sinks- water temperature observed fluctuating between 71-77 degrees F. In addition, hot water at least 85 degrees F was provided at the front service area hand sink and hand sink located near the ice machine; however, it took an abnormal amount of time to achieve this temperature. Temperature was also observed fluctuating. Make necessary repairs to provide consistent hot water at least 85 degrees F at all hand sinks. Food facility’s hot water heater is not producing enough hot water to supply hand sinks in both restrooms at the time of this inspection. Make necessary repairs to provide water at a temperature of at least 85 degrees F.
Surrey Services For Seniors, 60 Surrey Way, Devon, September 25. Pass. No violations.
The Nutrition Group @ Renaissance Academy, 413 Fairview St. Phoenixville, September 25. Pass. No sanitizer detected in sanitizer basin of 3 bay sink. Facility discarded water and reset sink with proper level of sanitizer solution. Food like debris observed on table top can opener blade. Clean in between uses. Label all secondary containers. (Ketchup). *Several whole tomatoes stored in walk in cooler moldy, in a container marked onions 08/2028. Voluntarily discarded. Large bag of shredded carrots observed in walk in cooler in a swolen state. Carrots voluntarily discarded at time of inspection. Mouse-like droppings observed in right corner of dry storage food closet. Facility had a service on 09/09/2025. Mops stored in mop sink. Hang or invert to dry.
Vera Pasta, Inc., 319 Westtown Rd. Suite K, West Chester, September 25. Fail. Clean and sanitize the table-mounted can opener. Chlorine sanitizer residual detected in the final rinse cycle of the low-temperature dishwasher was found at 0 ppm rather than 50-100 ppm as required. Repair to restore proper sanitizer level. Test unit daily. Front exterior door is propped, thus does not protect against the entry of vectors. Keep all exterior doors and windows closed.
Aramark @ Phoenixville High School, 1200 Gay St. Phoenixville, September 24. Pass. A few commercially processed, ready-to-eat food (Lunchmeat, cheese packs) located in deli sandwich reach in cooler and held more than 24 hours, are not being marked with the date it was opened.
Damas Mediterranean Grill (new owner), 260 N. Pottstown Pike, Exton, Complaint, September 24. Fail. Flying insects observed inside kitchen. Submit most recent pest control report to the Department. Request service to eliminate flying insects. Back exit door does not protect against the entry of insects, rodents, and other animals. Install auto-closing door to prevent pest entry. Non-food contact surfaces not cleaned at a frequency to preclude accumulation of dirt and soil. Floor floors under all equipment and plumbing fixtures. Maintain cleanliness.
Desi Swaad Inc., 10 Riverside Dr. Spring City, September 24. Pass. The Person in Charge did not demonstrate adequate knowledge of the PA Food Code as evidenced by incorrect responses to food safety questions. Food handler did not wash hands in between separate tasks. Stressed to person in charge the importance of proper hand washing when handling food. Observed wiping cloths throughout, not being stored in sanitizer solution. ALL Food employees observed in kitchen area, not wearing proper hair restraints, such as nets or hats. Food prep tables throughout kitchen unclean. Clean and sanitize in between uses. Food like debris splatter on interior top of microwave oven. Clean. Bus pan of dishes stored on top of food prep sink. Keep food prep sink clean and accessible at all times. Common food labels lacking on both bulk dry good containers. Provide. Observed food handler leave facility with gloves on return and go directly into kitchen and begin to prep food without ever changing gloves. Stressed the importance of proper glove use and food handling, person in charge went into kitchen and addressed issue. Gloves were removed, were washed and employee put on a new pair of single-use gloves. Metal scrapper stored between wall and sinks in ware wash area. Remove. Store all in-use utensils in a sanitary manner. Scoop handles touching food in dry goods containers. Keep handles up and away from food. food, was not cooled from 135 degrees F to 70 degrees F in 2 hours and/or from 135 degrees F to 41 degrees F within 6 hours, after preparation. Food was stored on table at room temperature. Facility immediately placed ice wand in container for proper cooling. Open can of food stored in bain marie cooler. Once open move to a food grade container with a lid. Employee hat stored on clean cup shelf in kitchen. Store all personal items in a separate designated area. Observed food cooling at room temperature on the prep table, which is not a proper cooling method. Time/Temperature Controlled for Safety (TCS) ready-to-eat food prepared in the food facility and held for more than 24 hours, located in the reach in coolers throughout, is not being date marked. Food like debris observed in rinse basin at 3 bay sink. Clean sink and utilize for designated purpose. Absorbent cloth stored under portable cutting board in kitchen. Remove, ensure surface is smooth, non-porous and easily cleanable. Paper towel dispenser not properly working at beginning of inspection, sink right side of 3-bay sink. Corrected on site. The following need further cleaning: Shelves throughout kitchen under prep tables; Interior bottom shelf on bain marie cooler across from cooks line; Sink surrounds throughout. Cove base unattached from wall in kitchen behind grease trap. Repair to a tight seal.
Elegant Food Affairs, 203 N. Valley Forge Rd. Devon, September 24. Pass. The food facility does not maintain Certified Food Manager records as required. The Department could not locate a food manager training offered in Russian language. Provide course enrollment verification to the Department within 20 days, obtain CCHD CFM certificate within 90 days.
Families Retail Food Store, 5001 W. Lincoln Highway, Parkesburg, September 24. Pass. No violations.
Greco’s Cucina Italiana, 530 Simpson Dr. Chester Springs, Opening, September 24. Pass. Clean the set of shelving to the left of the door as you enter the walk-in refrigerator. Correct before opening on 10/9/25. This set of shelving is also fairly rusty and must be replaced within 90 days. Before opening supply chlorine sanitizer test strips. Before opening replace the non-working exhaust fan in the Women’s Toilet Room. Before opening on 10/9/25 complete the following: Remove all un-used or extra chemicals from the floor under the 3-bay sink and dispose of and/or store properly; Remove the old auto mixing soap and chemical devices and lines from the wall above the 3-bay sink and above the mop sink; Fill in any holes left behind with caulk and smooth; Clean out and organize the small storage area by the back door and across from the toilet rooms.
Kooma Sushi Bar and Lounge, 123 N. Church St. West Chester, September 24. Fail. Clean the following: Ice scoop and scoop holder – clean daily; Interior of the ice machine – cleaning scheduled. To-go containers being used as scoops in dry ingredients. Supply scoops with handles. No Cl was detected in the final rinse of the dishwasher. All dishware and equipment must be manually sanitized in the 3-bay sink until dishwasher is repaired. Check Cl level every day with test strips – if it does not read 50-100ppm call for repairs. Can of whipped cream found stored in the ice machine bin. Do not store anything in the ice bin. Shrimp in the small was 50 degreees F. Shrimp was discarded. Other foods in the unit were 41 degrees F or less. Unit air temp was 39 degrees F. It could not be determined why shrimp were warm. Sushi Bar: Spicy mayo was sitting on counter 60 degrees F. Keep mayo in the refrigerator when not being used. Mayo was discarded. Install new coving on the employee side of the sushi bar. Coving is falling off or being held on by duct tape. Fish observed thawing in reduced oxygen or vacuum packaging. These packages must be opened to allow oxygen to enter prior to beginning the thawing process. Fish that was thawed was discarded. Fish that was still frozen was cut open. Ensure staff open ALL vacuum-sealed fish before placing in walk-in to thaw. Hood filter above fryer is being pulled up by air, creating a gap between filters. This allows grease directly into the hood. Filters must be in place – no gaps- move filters around to see if others are heavier or order a new filter. Gaps like these can be a fire hazard.
Pizza West Chester, 136 E. Market St. West Chester, September 24. Pass. Only lidded beverages are permitted for employee drinks. Ensure all employee foods are stored in separate, designated areas and are kept separate from facility food. Clean the hood canopy & filters. An insect control device located in kitchen on wire storage rack with potential to contaminate food, equipment, and/or utensils. Relocate light away from food and equipment. Exterior doors and windows must be kept closed to prevent vector entry. Spray bottles of chemicals found stored above the sanitizer bay of the 3-bay sink, risking contamination. Relocate chemicals below or away from food and equipment.
Saints Philip & James, 721 E. Lincoln Highway, Exton, September 24. Pass. No violations.
Target T-2905 West Goshen, 985 Paoli Pike, West Chester, Follow-up, September 24. Pass. No violations.
Westlakes Cafe, 1055 Westlakes Dr. Berwyn, September 24. Pass. Clean interior and glass doors of convection oven. Observed cooked protein and vegetables food cooling at room temperature above the convection oven which is not a proper cooling method. Ice baths set up for rapid cooling of the hot line items and soup. After ice bath, place product in shallow pans and place in refrigeration uncovered until internal temperatures achieve 41 degrees F, cover after. Corrected on site.
Whitford Country Club, 600 Whitford Hills Rd. Exton, Follow-up, September 24. Fail. Four deceased cockroaches observed in the main kitchen. Facility must take measures to control, reduce and eliminate cockroaches. Complete/continue the following: Maintain cleanliness; Certified pest control operator must continue to service the facility at least weekly; Submit copies of reports to Department promptly after each service; Maintain facility surfaces, plumbing and equipment in clean condition and good repair; Inspect incoming shipments; Keep all foods covered in storage; Identity and eliminate/close entry points; Track activity with glue boards.
Chickie & Pete’s Einstein Brothers Bagels, 700-705 S. New St. West Chester, September 23. Pass. Clean and sanitize the soda machine dispensers of dried soda to prevent potential pathogen growth. Person in charge cleaned and sanitized during inspection.
Daylesford Crossing – Food, 1450 Lancaster Ave. Paoli, September 23. Pass. Non-food contact surfaces not cleaned at a frequency to preclude accumulation of debris: Ice Chute and upper underside edge of ice machine; Ice scoop holder on wall. Run through dishwasher every week. Corrected on site. Thermometers for ensuring proper temperatures of food are not available or readily accessible in the upper service kitchen for routine temperature checks of equipment and food. Always probe food or beverage when confirming temperature checks. Several areas of the upper and lower kitchen observed with rough or chipped floors with 1/8-inch lips. Repair these floors as discussed on the photos. It shall be noted the Department spoke with Facilities and new floors are proposed for all kitchen areas in 2026 with built-in cove base. Patch floors or install new floors by 6/30/2026. A sample concrete-type floor was provided and deemed approved. The following equipment not observed in good repair: Service kitchen upper level, observed with loose handles (5) for the hot hold steam table lid covers. Secure/replace handles as needed, ensure all screws are tight on underside of handle. Some ceiling vents in the main kitchen observed rusting. Eliminate rust, resurface as needed. All lettuce shall be washed prior to service kitchen entrance. Do not wash lettuce in the hand washing sink, even for the small amount that needs to washed. Maintain hand washing sinks for hand wash only. Corrected on site. Replace soap dispenser batteries at hand sink by ice cream dispensing located in service kitchen.
Dollar General 16385, 994 Gap Newport Pike, Cochranville, September 23. Pass. At the reach in refrigerator in the back storage room, clean the bottom inside ledges and maintain in clean condition. At the dumpster: Drain plug is missing. Install. Clean the ground around the dumpster; remove debris and trash. The exterior door in the dry storage room was found open. Keep the door closed to prevent vector entry. This was corrected on-site. Maintain.
Kindercare Learning Center (food), 55 S. Village Ave. Exton, September 23. Fail. An irreversible registering temperature indicator or thermometer for measuring the utensil surface temperature in the high temperature dishwasher is not available. Obtain and use daily to ensure a dish surface temperature of 160 degrees F or more is achieved in rinse. Supply within 7 days. The quaternary ammonium concentration in the sanitizing solution of the 3-bay ware wash sink was 0 ppm, rather than 150-400 ppm as stated on the manufacturers use directions. Do not use the sanitizer from the auto mixing system until it is repaired to provide 150 ppm – 400 ppm. Eco Lab was called on-site. Use mechanical dishwasher to sanitize all items until sanitizing system repaired. Correct today.
La Bamba Ice Cream and Snacks, 739 W. Cypress St. Kennett Square, Follow-up, September 23. Pass. No violations.
Little Mates Pre-K Academy (food), 4331 Horseshoe Pike, PO Box 219, Honey Brook, September 23. Pass. No violations.
The Pear, 275 Brinton’s Bridge Rd. West Chester, September 23. Fail. Time/Temperature Controlled for Safety (TCS) ready-to-eat food prepared in the food facility and held for more than 24 hours is not being date-marked. Facility has a system implemented; however, it is not consistent, and food was observed missing date labels. Re-train staff, including documenting thaw date. Maggot-like insect found on food container. Food container was stored inside a larger container storing cut tomatoes. Both containers and food stored inside were discarded. Sanitizer bucket at cook line observed with 0ppm chlorine. Bleach appears to be unapproved and designed for laundry and non-food contact surface use. Provide department with confirmation product is approved for food contact surfaces or replace. Food ingredient storage containers (squeeze bottles and dry goods) at the cook line were not labeled with the common name of the food. Label all squeeze bottles and dry goods. Potentially hazardous ready-to-eat foods requiring date-marking were beyond the date-marking and required discarding. Items were held past 7 days. These foods were stored throughout the facility. Re-train staff. Raw egg stored above ready-to-eat foods in the cook line drawer. Eggs were relocated during inspection. Raw fish stored above ready-to-eat foods in the standing cooler at the end of the cook line. Fish was relocated during inspection. Observed single-service, single-use articles stored behind the standing cooler by the cook line, not 6 inches above the floor. Move containers to be 6 inches above the floor. Observed food stored directly on the floor in walk-in cooler and walk-in freezer, rather than 6 inches off of the floor as required. Move all foods to be 6 inches off of the floor as required. No sign or poster posted at the handwash sinks in the large upstairs to remind food employees to wash their hands. Post sign/poster. Crockpot at cook line is not commercial grade. Replace with commercial grade equipment or remove from kitchen. Mayo in server area stored using an ice bath that was not set-up properly. Mayo was measured at 66 degrees F rather than 41 degrees F or below as required. Re-train on proper ice bath set-up. Butter (70 degrees F), tahini (72 degrees F), fondue (102 degrees F), and cooked pear garnish (63 degrees F at bar) were held outside of refrigeration rather than 41 degrees F or below as required. Foods were discarded during inspection. Facility is washing and re-using single use containers. Ex: seafood containers. Obtain multi-use food-grade containers. An irreversible registering temperature indicator or thermometer for measuring the utensil surface temperature in the high-temperature dishwasher is not available. Obtain and use daily to ensure a dish surface temperature of 160 degrees F or more is achieved in rinse. Non-food contact surfaces not cleaned at a frequency to preclude accumulation of dirt and soil. Clean the fan covers in the walk-in cooler. Clean the soda gun holders at the bar (replace if needed). Food facility operator failed to post an original, valid Chester County Health Department Certified Food Manager in a location conspicuous to the consumer. Post CFM. Containers observed in the handwash sink by the cook line indicating uses other than handwashing. Items stored inside were removed during inspection. Floors throughout kitchen observed peeling and in disrepair. Repair.
WCU Commons, Freshens & Rammy’s Market, 155 University Ave. West Chester, September 23. Pass. Self-serve cold wells with cream cheeses and whipped butter observed between 44-52 degres F as opposed to 41 degrees F or below to help prevent pathogen growth. Not enough containers were in the well and cold air was escaping through the gap. Ensure well is filled with containers to maintain the ambient temperature. Containers removed by person in charge. Observed an open baguette stored with no covering in the walk-in fridge of the catering kitchen. This could potentially result in cross-contamination/pathogen growth. Bread was covered by person in charge. Clean the following: In the Commons grill area, the grease/food debris from behind the deep fryers; In the catering kitchen, the food debris from under the char grill. Observed secondary food storage containers stacked in the clean dish area still wet before fully air-drying. This could potentially result in pathogen growth from still water. Ensure to properly air-dry before storing. Air gap for prep sink isn’t aligned to the air gap properly and is leaking out onto the kitchen floor in the Commons kitchen. Repair service arrived during inspection to work on necessary repairs. Observed the floor drain in the Commons kitchen by the dish conveyor belt to have a clog and not draining rapidly enough to prevent from flooding the floor of the ware-washing area. Drain service arrived during inspection to actively work on repairs.
Acme Markets #3767, 3951 Lincoln Highway, Downingtown, September 22. Fail. The ambient temperature of the dairy endcap between aisles 15 & 16 was observed at 49-51 degrees F. The following internal food temperatures were observed in this unit: milk- 49-50 degrees F; mozzarella cheese 51 degrees F; yogurt 48 degrees F. All TCS foods were removed from this unit and discarded. Do not use this refrigerator to store TCS food until it has been serviced and is operating at 41 degrees F or less. Temperature measuring device for ensuring proper temperature of equipment is not available or readily accessible in the refrigerated endcap between aisles 14 & 15. Provide thermometer for this unit. No daily cleaning and sanitizing frequency log was being maintained for the three in-service deli slicers. A daily cleaning and sanitizing log was initiated during the inspection. Maintain daily cleaning and sanitizing log for all deli slicers and ensure deli slicers are cleaned and sanitized every 4 hours at a minimum. Bakery Department: Observed food splatter on wall behind the stainless steel food preparation tables. This area was cleaned during the inspection- maintain in a clean and sanitary condition at all times. Observed mold-like growth on 3 ceiling tiles inside the Produce Hallway. Investigate source of moisture and replace ceiling tiles.
Chipotle Mexican Grill #2405, 239 E. Swedesford Rd. Wayne, September 22. Pass. Non-food contact surfaces not cleaned at a frequency to preclude accumulation of debris. Floor in walk-in cooler under shelving units. The following surface finishes observed not durable, smooth, non-porous, non-absorbent: Apply caulk bead at hand sinks/wall junctures. 2 hand sinks in kitchen. The following equipment not observed in good repair: Hoshizaki at close to digital line needs serviced. Temperature observed in or around 48 degrees F. Store all dressing in another location until unit is maintaining 41 degrees F or below. Dezerea placed work order during inspeciton. Hoshizaki up right single door along line, light not working inside. Unit may have went down during inspection, all product relocated in walk-in cooler.
Chipotle Mexican Grill #3106, 50 National Ave. Suite 1100, Malvern, September 22. Pass. Observed the back door leading outside in the shared garbage room to be in disrepair, resulting in an opening leading inside the room. To help prevent potential pest entry, this door must be repaired. Observed multiple pans stored in the clean dish area before being fully air-dried, resulting in stagnant water in the pans. To help prevent potential pathogen growth, full air-drying is required before food contact surface storage.
Giant Food Store # 6471, 86 Glocker Way, Pottstown, September 22. Fail. Store all clean utensils with food contact surfaces inverted in kitchen and bakery departments. Invert. Container of fried chicken in steamtable at the serve table was held at 104-111 degrees F, rather than 135 degrees F or above as required. Facility removed chicken. Cases of single use bags stored on floor in Click-it area. Store 6 inches off floor. Interior of microwave in deli department unclean. Clean and sanitize in between uses. Remove any equipment that is not in use. The following need further cleaning and sanitizing… Kitchen department: Hoods with grease-like debris; Hand sink, and hand sink surround; Walls with food-like debris splatter behind sinks and throughout department. Henny Penny Warmer cabinet interior shelves, ledges unclean. Shelves throughout department and under equipment. Remove all unused equipment. Surface in between ovens. Chicken cooler room shelves, door, and exterior of raw chicken cooler. Storage shelves (2) in back hallway. Bakery: Shelves throughout department; Donut fryer exterior. Seafood/Meat department: 3-bay sink and surround unclean. Grocery walk-in freezer sticking upon opening due to door gasket issues. Facility has a set of door gaskets on order. Mop stored in mop bucket with spent water in back warehouse area. Discard spent water, hang or invert mop to dry. 2 lights out in hood at chicken cooking area. Replace. Clean the following: Heavy grease/trash-like debris build up on floor edges and under equipment throughout Kitchen, and deli area; Floor under shelves in Produce ware wash area; Floors/walls behind sinks in Bakery Department; Floor edges in Seafood prep room; Walk-in Deli cooler floor; Hole in ceiling tile in Public Ladies’ room. Replace. Move sprinkler into designated opening. Ice being emptied in hand-wash sink in Bakery Department. Clean and sanitize sink and utilize for designated purpose only. Chemical spray bottle stored at hand-wash sink in meat/seafood department, and stored hanging on single-use items dry storage shelf in kitchen. Store all chemicals in a separate designated area.
Great Valley Hs Athletic Dept., 225 N. Phoenixville Pike, Malvern, September 22. Pass. No violations.
Lotus Bazar Inc., 41 N. Bailey Rd. Thorndale, September 22. Fail. Plumbing system not maintained in good repair – mop sink is not draining. Make necessary repairs. Provide copy of service invoice from plumber. Food facility hot water heater is not producing enough hot water to supply all sinks at the time of this inspection. Water temperature was measured at 74-75 degreees F at the hand sink in the restroom located in the back storage room. Provide hot water at a temperature of at least 85 degrees F. Provide copy of service invoice from service technician. Observed numerous boxes of food stored directly on the floor in the walk-in refrigerator and walk-in freezer, rather than 6 inches off of the floor as required. Obtain dunnage racks to stored food at least 6 inches above the floor at all times. Soda crates may not be used as food storage racks as they’re not easily cleanable or smooth. No paper towels were provided at the hand sink at the restroom located in the back storage room. Provide paper towels at this hand sink today. Hand sinks must be properly stocked with paper towels and soap at all times. The handwash sink located in the restroom in the back storage area does not have water at a temperature of at least 85 degrees F. Correct today. The light inside the walk-in refrigerator is not working. Replace light bulb. Observed stained ceiling tile inside the mop sink room and in the back storage room. Investigate source of moisture and replace ceiling tile.
Merrill’s Barbeque, 1495 S. Hanover St. Pottstown, September 22. Pass. No violations.
Morelos, 835 W. Cypress St. Kennett Square, September 22. Pass. Tortillas were stored in foil and placed in a shopping bag. The shopping bag was stored in with rice in the steam table. Shopping bags are not food-grade and can’t be stored touching food. Use only food-grade bags. Or use 2 smaller containers, 1 for rice and 1 for tortillas.
Paoli Beverage, 1740 E. Lancaster Ave. Paoli, September 22. Pass. No violations.
Poured Out Café, 428 W. First Ave. Parkesburg, September 22. Pass. Internal thermometers for ensuring proper temperature of equipment were not available or readily accessible in refrigeration equipment. Factory-installed refrigeration thermometers are on equipment but not accurate. Provide thermometers within 7 days.
Seven Stars Inn, 263 Hoffecker Rd. Phoenixville, Follow-up, September 22. Fail. Facility does not have an adequate supply of hot water. Tankless water heater needs repaired or replaced to provide an adequate supply of hot water to all fixtures.
Smoothie King, 1011 West Chester Pike West Chester, Complaint, September 22. Pass. There has reportedly been a change of facility ownership however, the new owner/operator has failed to notify CCHD of this changes and also failed to submit the required paperwork and fees prior to operating. Complete the following: submit change of ownership application and fee; submit the license application and fee; submit CCHD Certified Food Manager application and fee.
Taqueria El Amigo, 108 Rosehill Ave. West Grove, September 22. Pass. At least one employee must obtain the Chester County Certified Food Manager Certificate.
Taqueria El Amigo I, 108 Rosehill Ave. West Grove, September 22. Fail. Food Employee observed putting on single use gloves without a prior hand wash. Medication observed stored in holder also containing stem-type thermometer. Keep all personal belongings and medications stored in areas away from food-contact equipment. Provide sanitizer on the unit to ensure all food contact surfaces (cutting boards, counters, etc) are washed, rinsed and sanitized at least every four hours. At least one employee must complete a food manager certification course and complete the application for the Chester County Certified Food Manager Certificate. Employee observed handling ready-to-eat foods with bare hands. Gloves on-site. Inform/remind employees that no bare hand contact may occur with ready-to-eat foods. Milk & mayo (labeled refrigerate after opening) observed on counter at temperatures >41 degrees F. Tomatoes and shredded cheese observed in bain marie >41 degrees F. All foods were discarded on-site. These must be kept 4 hours. These must be changed out at least every 4 hours. Provide a second set of utensils or the utensils must be washed, rinsed and sanitized at the 3-compartment sink at least every four hours.
The Juice Pod, 446 Lancaster Ave. Malvern, September 22. Fail. The concentration of the quaternary sanitizer in the 3-compartment sink was 0ppm as opposed to 200-400ppm to help prevent potential pathogen growth on food contact surfaces. Sanitizer container was empty. Replaced during inspection and reached the required concentration. Ensure to test sanitizer daily with test strips. Observed raw eggs stored above ready-to-eat foods in the 1-door fridge. To prevent potential cross-contamination raw eggs and other animal products must be stored in order of internal cooking temperature. Observed multiple temperature-controlled foods in the 1-door cooler at 45 degrees F, as opposed to 41 degrees F or below to help prevent potential pathogen growth. Ambient temperature of refrigerator was at 45 degrees F, indicating fridge is out of order. Foods were discarded during inspection. Maintenance the fridge and do not utilize until the temperature has been verified. Observed a buildup of grease/food debris inside of the panini press. Clean and sanitize to help prevent potential pathogen growth. Observed a buildup of biofilm along the ice chute in the ice machine. Clean and sanitize to help prevent any potential contamination of ice. Increase cleaning frequency. Observed condensation inside the bread fridge dripping onto the packages of bread. To help prevent any contamination of bread repair this unit so that it does not drip condensate. The paper towel dispenser was jammed and out of order at the hand sink. Paper towels were provided by kitchen staff during inspection for proper handwashing. Clean the following: inside the 2-door freezer of food debris buildup; oil dripping from table beneath the panini press; the banana rack from dripping bananas/food debris; around the handles of all refrigeration equipment of sticky food debris buildup; inside the 4-drawer freezer of food debris buildup; under the undercounter freezers of food debris buildup; under the front prep top cooler of any food debris buildup; grease/food debris from inside the oven; the shelf above smoothie/bowl prep area of dripping peanut butter.
Walmart Supercenter #3541, 516 School House Rd. Kennett Square, Follow-up, September 22. Pass. No violations.
