Two York County food businesses, a Royal Farms convenience store in Hanover and the Dallastown Family Restaurant in York Township, were cited during state inspections on March 19 for multiple food safety violations. Inspectors reported issues that included refrigerated foods held above safe temperatures, mold-like residue, blocked handwashing access and employees handling ready-to-eat food without proper handwashing or date marking.
Inspections, Temperatures And The Seven-Day Rule
The Pennsylvania Department of Agriculture conducts routine retail food inspections and posts the results online, using the federal Food Code as a key reference point. Under the FDA Food Code, cold foods are generally expected to be held at 41°F or below, and refrigerated ready-to-eat foods kept for more than 24 hours must be date marked and used or discarded within seven days. The Pennsylvania Department of Agriculture posts individual inspection findings as they are completed.
What Inspectors Found
In Hanover, Royal Farms #118 at 101 Carlisle Street was cited after inspectors found deli meat held at 47.8°F and cheese at 50.4°F in cold holding. The report notes that these items were discarded. Inspectors also reported mold-like residue in an ice chute and on slushie nozzles, a blocked handwash sink and food-contact surfaces that were not clean to sight and touch.
At 2695 S. Queen Street in York Township, Dallastown Family Restaurant was cited after an inspector observed a food employee touching ready-to-eat toast with bare hands. The report also listed multiple refrigerated ready-to-eat items kept beyond the seven-day reuse period that required discard, a stainless-steel utility (mop) sink not secured to the floor with a gap greater than an inch and upper microwave and other contact surfaces with food residue. These findings were reported by the York Daily Record.
What A "Snapshot" Inspection Means
The Pennsylvania Department of Agriculture notes that retail food inspections capture a "snapshot" of conditions at the specific day and time an inspector is on site. Violations are often corrected before the inspector leaves. When problems are identified, inspectors may require immediate corrective actions, including discarding unsafe food and addressing handwashing or equipment issues, and customers can review posted inspection reports to see details on any follow-up.
The reports serve as a reminder that lapses in temperature control, sanitation and hand hygiene can quickly create food safety risks. If you recently ate at either location and feel unwell, contact a medical professional, and check the state inspection portal for updates on any corrective actions.
