Restaurant Inspection reports are out for September, and while in general it seems the number of institutions out of compliance is going down, there were a few this month that really need to take a good long look at their kitchens – and then get to cleaning. There was one restaurant with a “maggot-like insect” found on a food storage container, another with at least one live cockroach, and a third with mold build-up on their beer pumps. There were week-old meatballs, biscuit mix from 2024, and entire kitchens ordered deep-cleaned. If you think you can handle it, the full list is below:

The Pear, 275 Briton’s Bridge Rd, out, 17 violations, including a maggot-like insect found on a food container stored inside a larger container holding tomatoes. Both containers and the food inside were thrown away. Also, a sanitizer bucket with no sanitizer; potentially hazardous ready-to-eat foods held for more than seven days,raw fish and eggs stored above ready-to-eat foods; and butter, tahini, fondue, and cooked pear garnish left unrefrigerated. The expired food, butter, tahini, fondue, and cooked pear garnish were all discarded at the time of the inspection.

Vera Pasta, 319 Westtown Rd, out, 3 violations, including a dirty can opener, not enough sanitizer in the rinse cycle, and the front door left propped open.

Kentucky Fried Chicken/Taco Bell, 519 E. Market St., out 4 violations, including a hand-wash sink with water set to a scalding 125°F, and walls, shelves, floor, and drain under the drive-thru soda dispenser in need of cleaning. This is a follow-up inspection.

Park Lane Post Acute, recovery center, 1619 Boot Rd., out 18 violations including potentially hazardous ready-to-eat foods kept beyond their expiration dates, biscuit mix in the dry storage with a best by date of 2024, food stored in the hot holding cabinet held at 95°F rather than at 135°F as required, also margarine and raw chicken left unrefrigerated in the cookline area. The chicken temperature was recorded at 79°F, the margarine at 71°F. They should have been 41°F, or below. Both were discarded. Unclean food equipment was found on the clean equipment rack, employee food items were co-mingled with retail food items, and the following items need to be deep cleaned: the inside of the ice machine, the upper interior of the microwave, and the walk-in cooler, where a “mold-like growth” was observed covering the shelves, floors, and fan. On second thought, just clean everything. “Kitchen must be deep cleaned, including all equipment, shelves, floors, walls, and flooring behind equipment,” the report reads.

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