What This Means for You
- Five restaurants and food facilities were cited for food safety and equipment violations on February 13.
- No fines were announced, but businesses must discard unsafe food, repair equipment, and correct violations.
- Some corrections were required immediately; others must be completed within three to seven days, with follow-up inspections expected.
WEST CHESTER, PA — Five Chester County food establishments were cited for violations ranging from improper food temperatures to malfunctioning sanitizing equipment during inspections conducted on February 13, according to reports released by the Chester County Health Department.
The department emphasized that each inspection represents a “snapshot” of conditions at the time inspectors were onsite and may not reflect an establishment’s long-term sanitation practices.
Among the most serious findings were food temperature violations involving time/temperature control for safety foods, commonly referred to as TCS foods. These are items that must be kept at 41 degrees Fahrenheit or below to prevent bacterial growth.
At Carniceria Moroleon on East Baltimore Pike in West Grove, inspectors observed cooked ground chorizo held at 44 to 45 degrees in a warming unit. The product was discarded. Frozen foods in a three-door freezer were also found partially thawed and were thrown away. Inspectors ordered that the freezer not be used until serviced. Knives were also observed stored between table edges, an area not easily cleaned and sanitized, and were removed during the inspection.
Santino’s Tap & Table on East Market Street in West Chester received multiple violations. Cut citrus and deli cheese were held between 49 and 55 degrees rather than 41 degrees or lower and were discarded. Inspectors also found prepared foods kept longer than the seven-day limit and voluntarily discarded them.
The restaurant was cited for using reduced oxygen packaging, commonly known as vacuum sealing, to process fresh fish. The food code prohibits this method without an approved Hazard Analysis and Critical Control Point plan, or HACCP plan, which is a formal, department-reviewed food safety protocol designed to control specific risks. Inspectors ordered the facility to discontinue vacuum sealing immediately and submit a HACCP plan for review.
Additional violations at Santino’s included low sanitizer levels in a dishwasher, insufficient hot water temperatures in manual washing sinks, utensils stored on the floor, missing soap and paper towels at hand sinks, plumbing leaks, and ventilation issues in restrooms. The dishwasher was serviced during the inspection and brought into compliance.
Willie’s Family Restaurant on East Lincoln Highway in Coatesville was cited for a dishwasher dispensing chlorine sanitizer below the required 50 to 100 parts per million concentration. Staff were directed to manually sanitize equipment until repairs are made. Inspectors also observed a food employee handling ready-to-eat bread with bare hands. Gloves are required when handling foods that will not be cooked further. Other violations included food stored directly on the floor, missing date labels on prepared foods, unlabeled containers, reuse of single-service containers, and gaps in a basement door that could allow pest entry.
During a follow-up inspection at the Coatesville Loyal Order of Moose #297 on Airport Road, inspectors cited low sanitizer levels in a dishwasher and a prep sink that was not functioning. Rusted shelving must be replaced or removed within seven days. The facility was also cited for not having a certified food manager. County regulations require at least one full-time employee to complete an approved food safety certification course.
At King’s Garden Restaurant on South High Street in West Chester, inspectors noted debris accumulation beneath equipment, employee food stored with food intended for customers, plumbing leaks under a three-compartment sink, and improper food storage elevation. A ceiling leak above the cook line has not been repaired, and inspectors indicated a follow-up inspection during operation will be conducted to verify the source.
The Health Department said violations must be corrected to maintain a facility’s license to operate. Some violations require immediate correction, particularly those involving food temperatures and sanitizer levels, which directly affect food safety.
Residents who observe unsanitary conditions may file an Environmental Health Complaint through the county’s website at https://www.chesco.org/5843. Complaints are investigated and kept confidential. Individuals who become ill after eating at a food establishment are asked to call 610-344-6225 rather than submit an online complaint.
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