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Inspection Report
The Riegelsville Inn
10 -12 DELAWARE RD
RIEGELSVILLE, PA 18077
Inspection Date: 04/04/2025
(View Inspection Report)
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No violations were marked out on this inspection.
Back.
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The Riegelsville Inn
10 -12 DELAWARE RD
RIEGELSVILLE, PA 18077
Inspection Date: 03/26/2025
(View Inspection Report)
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#
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Violation
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50
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Sewage & waste water properly disposed
Inspector Comments
Number of seats exceeds the maximum number of seats permitted as a condition of licensure (PA Code Title 25, Subsection 73.17). Facility has 139 seats, where the facility is limited to 100 seats.
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The Riegelsville Inn
10 -12 DELAWARE RD
RIEGELSVILLE, PA 18077
Inspection Date: 03/11/2025
(View Inspection Report)
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#
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Violation
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50
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Sewage & waste water properly disposed
Inspector Comments
Number of seats exceeds the maximum number of seats permitted as a condition of licensure. Facility has 143 seats (missed a section of outside seating during previous inspection), where the facility is limited to 100 seats. Submit an action plan by 3.14.25 regarding how the facility is to come into compliance.
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The Riegelsville Inn
10 -12 DELAWARE RD
RIEGELSVILLE, PA 18077
Inspection Date: 02/25/2025
(View Inspection Report)
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#
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Violation
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8
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Adequate handwashing facilities supplied & accessible
Corrected On-Site.
Inspector Comments
No hand towels at the handwashing sink in the kitchen. Keep handwashing sinks stocked at all times.
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11
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Food in good condition, safe, & unadulterated
Inspector Comments
The following foods were observed out of manufacturers’ use by/sell by dates:
* numerous milk containers 2/10 and one 2/5;
* one bulging apple cider 2/20, one 2/18.
The above were discarded on-site. Go through food stocks and discard outdated product. Monitor food stocks daily.
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12
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Required records available: shellstock tags, parasite destruction
Inspector Comments
Shellstock tags are not being maintained in container with oysters in the walk-in refrigerator. Keep shellstock tags with shellfish until used, then maintain on file for at least 90 days.
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21
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Proper date marking & disposition
Inspector Comments
Cheeses, such as American cheese and other ready to eat time/temperature control for safety (TCS) foods are not being date marked as required. Refrigerated, ready-to-eat, TCS food prepared and held in a food facility for more than 24 hours shall be clearly marked to be sold or discarded within 7 days or the manufacturers use by date whichever comes first.
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27
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Compliance with variance, specialized process, & HACCP plan
Inspector Comments
Facility is conducting reduced oxygen packaging and sous vide cooking. No HACCP plan could be located for such operations. An approved HACCP plan is required for reduced oxygen packaging and sous vide cooking (see handouts provided).
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33
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Approved thawing methods used
Corrected On-Site.
Inspector Comments
Shrimp and sausage thawing at room temperature. Shrimp were measured at 36 degrees F, sausage at 24 degrees F. Two packages of sausage measured 68-70 degrees F were discarded on-site. Approved thawing techniques include thawing under cool running water (70 degrees F or below), in a refrigerator or during the cooking process. Foods measured under 41 degrees F were placed in refrigeration unit/s during the inspection.
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37
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Contamination prevented during food preparation, storage & display
Inspector Comments
Regarding protection of food:
* food stored on the floor in the outdoor refrigerator and in the basement (potatoes); and
* foods uncovered in the inside walk-in refrigerator.
Store foods at least 6 inches off the floor. Foods in storage must be covered to prevent contamination.
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50
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Sewage & waste water properly disposed
Inspector Comments
Inspector counted 133 seats. A license condition indicates that the facility may have up to 100 seats; comply at all times.
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53
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Physical facilities installed, maintained, & clean
Inspector Comments
Flooring in the kitchen is damaged and does not allow for proper cleaning. Flooring shall be smooth, durable, easily cleanable and non absorbent.
In addition, the following locations need cleaning:
* flooring especially under equipment throughout the kitchen;
* thaw/clean freezers and refrigerator in the basement; and
* exhaust hoods.
Maintain all portions of the food facility in clean/sanitary condition at all times.
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The Riegelsville Inn
10 -12 DELAWARE RD
RIEGELSVILLE, PA 18077
Inspection Date: 08/28/2024
(View Inspection Report)
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#
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Violation
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13
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Food separated & protected
Corrected On-Site.
Inspector Comments
Sizzler plate was stored in the french fries. Uncovered items in the walk-in cooler stacked with other items.
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53
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Physical facilities installed, maintained, & clean
Inspector Comments
Floors are not cleanable. Repair or replace. Facility has received a quote for the repair. They will continue to replace tiles throughout the food prep areas.
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The Riegelsville Inn
10 -12 DELAWARE RD
RIEGELSVILLE, PA 18077
Inspection Date: 02/02/2024
(View Inspection Report)
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#
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Violation
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6
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Hands clean & properly washed
Corrected On-Site.
Inspector Comments
Observed food worker come in from outside and return to food prep without washing their hands. Review hand washing procedures with staff.
Food employees shall clean their hands and exposed portions of their arms as specified in § 131 (relating to cleanliness of hands and exposed portions of arms) as follows:
(1) Immediately before engaging in food preparation activities such as working with exposed food, working with clean equipment and utensils, and working with unwrapped single-service and single-use articles.
(2) After touching bare human body parts other than clean hands and clean, exposed portions of arms.
(3) After using the toilet room.
(4) After caring for or handling service animals or aquatic animals as specified in § 153(b) (relating to animals).
(5) Except as specified in § 151(a)(2) (relating to food contamination prevention), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating or drinking.
(6) After handling soiled equipment or utensils.
(7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks.
(8) When switching between working with raw food and working with ready-to-eat food.
(9) Before donning gloves for working with food.
(10) After engaging in other activities that contaminate the hands.
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7
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No bare hand contact with RTE foods or approved alternate method properly followed
Corrected On-Site.
Inspector Comments
Food workers observed using bare hands for preparing ready to eat food. Disposable gloves, deli tissue, tongs or similar utensils must be used to prevent bare hand contact with ready to eat food. Food was discarded.
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The Riegelsville Inn
10 -12 DELAWARE RD
RIEGELSVILLE, PA 18077
Inspection Date: 01/29/2024
(View Inspection Report)
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#
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Violation
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14
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Food-contact surfaces: cleaned & sanitized
Inspector Comments
The mechanical dishwasher is not sanitizing properly. Use the 3 compartment sink for all ware-washing until the mechanical unit is serviced and sanitizing properly. Submit service report to BCDH.
Soda gun holster is unclean, clean and sanitize at a frequency that prevents accumulation
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31
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Proper cooling methods used; adequate equipment for temperature control
Corrected On-Site.
Inspector Comments
Brussel sprouts(62°F) were not cooled properly before cold holding in the Bain Marie wells. These were discarded.
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42
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Utensils, equipment & linens: properly stored, dried & handled
Corrected On-Site.
Inspector Comments
Takeout containers are stored with the food contact surface exposed underneath an unfinished ceiling.
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53
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Physical facilities installed, maintained, & clean
Inspector Comments
Floors throughout the food prep area are in bad repair and are not cleanable. The floors, floor coverings, walls, wall coverings and ceilings of a food facility shall be designed, constructed and installed so they are smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
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The Riegelsville Inn
10 -12 DELAWARE RD
RIEGELSVILLE, PA 18077
Inspection Date: 08/24/2023
(View Inspection Report)
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#
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Violation
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14
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Food-contact surfaces: cleaned & sanitized
Corrected On-Site.
Inspector Comments
Soda gun holster is unclean, clean and sanitize at a frequency that prevents accumulation.
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20
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Proper cold holding temperature
Corrected On-Site.
Inspector Comments
Bain marie is not maintaining food at 41°F or below. Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. Must move all excess products to working refrigeration and put top products on a 4 hour time control until Unit can properly hold 41F or below. All affected TCS food was discarded.
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45
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Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Corrected On-Site.
Inspector Comments
Observed takeout containers stored in bulk flour and sugar bins. Take out containers cannot be used as utensils, scoopers must have handles and the handle cannot touchthe food product between uses.
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53
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Physical facilities installed, maintained, & clean
Inspector Comments
Floors throughout the food prep area are in bad repair and are not cleanable. The floors, floor coverings, walls, wall coverings and ceilings of a food facility shall be designed, constructed and installed so they are smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
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The Riegelsville Inn
10 -12 DELAWARE RD
RIEGELSVILLE, PA 18077
Inspection Date: 05/05/2023
(View Inspection Report)
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No violations were marked out on this inspection.
Back.
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The Riegelsville Inn
10 -12 DELAWARE RD
RIEGELSVILLE, PA 18077
Inspection Date: 02/17/2023
(View Inspection Report)
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#
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Violation
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4
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Proper eating, tasting, drinking, or tobacco use
Corrected On-Site.
Inspector Comments
An employee may not eat, drink or use any form of tobacco unless the use occurs in designated areas where the contamination of exposed food; clean equipment, utensils and linens. Employee drinks must be lidded in the food preparation areas.
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8
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Adequate handwashing facilities supplied & accessible
Inspector Comments
Handwash sink is leaking. Repair.
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13
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Food separated & protected
Corrected On-Site.
Inspector Comments
Observed a bowl resting on mashed potatoes in the walk in. Food must be protected from contamination during storage.
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42
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Utensils, equipment & linens: properly stored, dried & handled
Corrected On-Site.
Inspector Comments
Forks were stored with the food contact end exposed. Chef inverted these utensils.
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47
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Non-food contact surfaces clean
Inspector Comments
These areas are unclean: soda gun holder, floors under cookline and kitchen equipment, and hood grates above cookline. Objective of cleaning equipment and utensils.
(b) Grease and soil accumulations. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
(c) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris.
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53
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Physical facilities installed, maintained, & clean
Inspector Comments
Floors in the kitchen are in bad repair. The floors, floor coverings, walls, wall coverings and ceilings of a food facility shall be designed, constructed and installed so they are smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
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The Riegelsville Inn
10 -12 DELAWARE RD
RIEGELSVILLE, PA 18077
Inspection Date: 08/17/2022
(View Inspection Report)
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#
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Violation
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1
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Certification by accredited program, compliance with Code, or correct responses
Corrected On-Site.
Inspector Comments
There is no food safety manager certified by this Department (CFSM) on duty as required. A CFSM must be on duty at all times the facility is open and/or food is being prepared. CFSM arrived as inspection was completing.
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7
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No bare hand contact with RTE foods or approved alternate method properly followed
Inspector Comments
Food workers observed using bare hands for preparing ready to eat food (shrimp). Disposable gloves, deli tissue, tongs or similar utensils must be used to prevent bare hand contact with ready to eat food.
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39
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Wiping cloths: properly used & stored
Inspector Comments
Wiping cloths observed being stored on food prep areas. Wiping cloths must be used or in quat bucket.
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