By: Don Shaw email: (570) 543-2961

York’s Imperial Gourmet- rodents/insect in kitchen, food preparation, food storage and wait staff areas, 22 violations

York’s Imperial Gourmet- rodents/insect in kitchen, food preparation, food storage and wait staff areas, 22 violations
York, PA

Imperial Gourmet in York

South York Plaza
227 Pauline DR, Suite 11
York, PA 17402

The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on DATE. As a result of that inspection, and due to the severity of the specific violations the NAME was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of XXX violations were found.

The inspector made the following comments in support of the violations found during the inspection:

  • Food facility inspection indicates evidence of rodents/insect activity in kitchen, food preparation, food storage and wait staff areas, but facility does not have a pest control program. Person in Charge called a Pest Control Company and left message during this inspection.
  • Can opener cutting blade is rusted, corroded and encrusted with dried foods and dirt.
  • Soap was not available at the only handwash sink in the kitchen.
  • Food Employees eating in wok area as evidenced by observed partially consumed plate of food carried by employee from wok area to the dish machine upon Inspector entering the kitchen.
  • Observed Raid ant and roach insecticide in the kitchen preparation area, not labeled by the manufacturer as approved for use in a food facility.
  • Mechanical ware washing equipment observed with build up of filth and food residue and not cleaned before use, and frequently throughout the day.
  • Non-food contact surfaces including but not limited to equipment fronts, tops, sides, every equipment door handle, sink faucets, exterior bottoms of sink basins, plumbing pipes and fixtures, soap dispensers, equipment feature buttons/switches are not cleaned at a frequency to preclude a heavy accumulation of filth, dirt, soil and dried food.
  • Dry storage, walk in coolers, walk in freezer areas of the food facility are extremely dirty, dusty, splattered with food, and in need of cleaning.
  • The Person in Charge did not demonstrate adequate knowledge of the PA Food Code as evidenced by incorrect responses to food safety questions related to food temperatures and requirement that all surfaces be smooth and easily cleanable.
  • Observed fountain soda equipment, with an accumulation of mold like residue on non-food contact surfaces.
  • The Person in Charge does not demonstrate adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
  • Food splatter and mold like residue on walls, doors, shelving and floor of walk in cooling units.
  • Food storage containers throughout facility with an accumulation of dust, dirt, food residue, debris on non-food contact surfaces.
  • Observed wet wiping cloths in three separate food preparation areas, not being stored in sanitizer solution.
  • Time in lieu of temperature being used in the food facility to control ready to eat potentially hazardous foods without written procedures or documentation to verify disposition of food. Observed cut fruits, steamed shrimp, puddings, etc on the cold buffet station with internal temperatures between 44 – 54 degrees F. Person in charge stated these items are placed at the cold station at 11am and discarded at 2pm.
  • Seven shells for service of seafood observed in a strainer over a five gallon bucket. When asked Person in Charge stated these shells are not used but new, they are rinsed prior to use. Provided training.
  • Food utensils in rice steamer area observed stored in a container of water which is not maintained at 135°F.
  • Knife observed stored in a container of flour not with handle above the top of the food and the container. (hands touching food as a result)
  • Open bulk bags of granulated sugar and cracker meal stored directly on the floor in dry goods storage area, rather than 6 inches off of the floor as required.
  • Uncovered five gallon buckets of cut/shredded vegetables such as carrots stored directly on the floor under unclean wire shelving inside the walk in cooler.
  • Cut leafy greens were held at 78 °F, in a dishpan in the bain marie area, rather than 41°F or below as required.
  • Cardboard being used to line shelving in the kitchen area.
  • Wood legs on bain marie shelving, dry goods storage shelving and wood shelving in kitchen and storage areas, are not smooth, non-absorbent, corrosion resistant.
  • Floors, walls, door thresholds, door frames in the kitchen and storage areas, made of various materials are cracked / roughened / and not a smooth, easily cleanable surfaces.
  • The floor / wall juncture in many kitchen and storage room areas are not covered and closed to 1/32 inch.
  • Walk in freezer door frame is covered in thick layer of frozen condensate and cannot be closed properly.
  • Mops are not being hung to air dry.
  • An open employee’s beverage container was observed inside bain marie and over food preparation table directly to the right of screen door.
  • Observed foods stored in plastic grocery bags with printing that are not approved for direct contact with foods.



If you have concerns about a restaurant, grocery store or any, “retail food establishment” you can contact the Pennsylvania Department of Agriculture when you click or tap now

There are over 26,000 eating and drinking establishments in Pennsylvania, and thousands more convenience stores,  grocery stores and schools required to be inspected by the Department of Agriculture and, in some cases, local government entities at least once a year. Out of more than 2,000 inspections each month only about 150 are found to be, “Out of Compliance.”

Violations leading to the Out of Compliance designation are more critical violations. Establishments can score a number of lower level violations without achieving the Out of Compliance designation.