Six Phoenixville Eateries Flunk Health Dept. Inspection

The businesses failed their recent restaurant inspection.

The following Phoenixville businesses were inspected by the Chester County Health Department in the month of February. An important caveat: the language of these reports can be misleading, as they often describe potential problems as actual problems. For example, “presence of rodents/insects” could mean there's an infestation, or it might just mean the business in question left a back door open—which could lead to an infestation. 

The results of each of the state's 2013 health inspections are available here.


America’s Most Wanted Donuts

259 Schuylkill Road, Phoenixville

Inspection Date: 2/26/13

Result: Out of Compliance


  • Preventing Contamination from Food Employees' Hands

Employee observed handling cooked donuts with bare hands while putting on toppings. To protect foods from contamination, food employees may not contact exposed, ready-to-eat food with their bare hands, and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment. Deli tissue observed being utilized to finish topping the batch. Comply at all times.

  • Repair & Cleaning Various Premises, Structures, Attachments & Fixtures

A stained ceiling panel (two drip marks) was observed near the entrance to the ladies' room. It was reported that the roof was repaired approximately one week prior to the inspection. Replace the stained ceiling panel by March 8, 2013 and monitor for new leaks


Chartwells at Phoenixville Area High School

1200 Gay Street, Phoenixville

Inspection Date: 2/26/13

Result: Out of Compliance


  • Food Shall Be Safe, Unadulterated & Honestly Presented

Pursuant to Food Code §46.385(a)(5), liquid dairy products shall be sold by the sell-by coding indicated on the packaging; product removed from display during inspection. Liquid milk products may be served or used in the preparation of foods in the facility up to seven days after the sell-by coding. Comply at all times.

  • Preventing Contamination from Food Employees' Hands

Employee observed handling cooked bread sticks with bare hands. To protect foods from contamination, food employees may not contact exposed, ready-to-eat food with their bare hands, and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment. Upon informing staff of this requirement, single-use gloves were used. Inform/remind all employees of this regulation today and comply every day.

  • Cold Holding Potentially Hazardous Foods

Oasis display refrigerator closest to the cafeteria was measured at 50 degrees F; the meat in a sandwich inside the unit was measured at 49 degrees F. It was reported that the sandwiches were stocked prior to lunch. Discard the sandwiches within four hours of stocking (lunch periods run from approximately 10:30 am through 12:30 pm). Repair or replace the refrigerator within one week.

  • Accuracy of Temperature Measuring Devices for Ambient Air and Water

No thermometers could be produced for the two Oasis refrigerators in the service area. Provide accurate thermometers in both of these units by March 1, 2013.

  • Materials, Design, Construction & Installation of Storage Areas & Waste Receptacles

Broken seam on the solid waste dumpster outside, as evidenced by concrete staining in the area of the storm water grate. Contact your waste hauler today to make them aware of the situation so repair or replacement can be accomplished by March 8, 2013.


Chartwells at Phoenixville Area Middle School

1000 Purple Pride Parkway, Phoenixville

Inspection Date: 2/20/13

Result: Out of Compliance


  • Eating, Drinking or Using Tobacco

Personal open drink bottle stored above foods in the walk-in refrigerator. Employees shall segregate their personal items from food preparation/food storage areas at all times to prevent potential contamination/cross-contamination. Correct immediately and comply at all times.

  • Cold Holding Potentially Hazardous Foods

The Continental milk cooler closest to the salad bar was measured at 50 degrees F via a CCHD thermometer, 50 degrees F via a facility-provided thermometer and internal temperature of milk at 50 degrees F. The milk stored inside the unit was discarded on-site. Do not use the refrigerator until capable of holding 45 degrees or less for liquid milk or 41 degrees or less for other potentially hazardous foods.

  • Maintenance & Operation of Manual Warewashing Equipment

Pursuant to Food Code 46.561, thermometers shall be accurate to =/- 2 degrees F. The thermometer for the rinse cycle of the warewashing machine appeared inaccurate. It should be noted that a Thermolabel that was run through the machine indicated that proper temperature was reached.

  • Materials, Design, Construction & Installation of Storage Areas & Waste Receptacles

The furthest dumpster from the building has a broken lid. Contact your waste hauler for the installation of a new tight-fitting lid.


Columbia Bar & Grille


Inspection Date: 2/6/13

Result: Out of Compliance


  • Cold Holding Potentially Hazardous Foods

Cooked bacon measured at 74 degrees F along the cook line. Potentially hazardous product needs to be maintained at or above 135 degrees F or at or below 41 degrees F. It is recommended that you make room in one of the worktop refrigerators for storage of bacon. Discard the bacon immediately.

  • Frequency of Cleaning Nonfood-Contact Surfaces

The following locations need cleaning: a. filters in both exhaust hoods; and b. handles of refrigeration units.

  • Maintaining & Using a Handwashing Facility

Handwashing sink in the warewashing room was made inaccessible by equipment and towels placed inside the sink and equipment placed in front of the sink. Corrected on-site.

  • Covered Waste Receptacle in Women's Toilet Room

Unisex employee restroom lacking a covered trashcan. Restrooms utilized by women must have a covered trashcan.

  • Operation & Maintenance of Storage Areas, Redeeming Machines, Waste Receptacles & Waste Handling Units

Two dumpsters outside filled above capacity, not allowing lids to close. It is understood that the previous waste hauler (who owns the two dumpsters) has been notified to pick up their equipment. Remove waste from above the rim level so the lids can be closed until removed; place wastes in the new dumpster. In addition, the dumpster area needs to be cleaned up and any unnecessary equipment removed from the premises.

  • Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction

The following sinks were initially lacking supplies: a. employee restroom - soap; b. preparation area - soap and towels; c. downstairs wait staff area - soap; d. upstairs wait staff area - soap and towels; and c. bar - towels. It should be noted that some of the above sinks were stocked during the inspection.

  • Drying Mops

Mops are not being hung to air dry at the mop sink. Provide hangers within one week to allow for proper mop drying.

  • Certified Food Manager

John Mims is the Certified Food Manager for the facility; however the certificate is not posted in public view.


Fruit Creation


Inspection Date: 2/22/13

Result: Out of Compliance


  • Design & Functionality of Temperature Measuring Devices

No thermometer provided in the Beverage Air refrigerator.

  • Sanitizing Solution Testing Device Provided & Used

No test kit that accurately measures the concentration of the sanitizer (chlorine) was provided at the three-compartment sink. Provide a testing kit within two weeks and ensure that the concentration of the sanitizing solution is tested. Maintain the chlorine levels between 50 and 100 parts per million for sanitizing at the three-compartment sink. An acceptable sanitizing solution would consist of a mix ratio of one ounce unscented chlorine to one gallon of water. Chlorine test strips may be acquired through a traditional restaurant supply store or an online restaurant supply (you may search a phrase such as chlorine restaurant test in an online search engine).

  • Plumbing Facilities in Good Repair, Cross Connection Prohibited, Scheduled Inspections, Cleaning Water Reservoirs

The toilet is not flushing properly. It should be noted that the toilet was flushed during the inspection and filled up high in the bowl, but did not overflow and went down shortly after it had been flushed. A business card from a plumber was reportedly placed in the door while the owner of the facility was out getting lunch; a call was placed during the inspection for the plumber to the return to the facility today. It was reported that the owner would use one of the local business' restroom if needed in the meantime. All other plumbing was observed in good working condition. Repair today; send an mail to dcaprio@chesco.org upon repair. A representative of the landlord was on-site during the inspection; it was reported that he was unaware of any other plumbing issues in the other tenant spaces.

  • Certified Food Manager

A ServSafe certificate for Daniel Andrews was submitted to the CCHD on January 7, 2013. It was reported that no CCHD Certified Food Manager application was received. The ServSafe certificate was re-forwarded to the support staff at the CCHD responsible for processing applications.


Hog Island Steaks

785 Starr Street, Phoenixville

Inspection Date: 2/21/13

Results: Out of Compliance


  • Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation

Raw shell eggs observed stored above sauces, coleslaw, peppers and feta cheese in the walk-in refrigerator. To prevent the dripping of raw animal-derived product onto ready-to-eat foods and/or foods that may not be cooked to the required end-cooking temperature of the eggs, all raw animal-derived product must be stored below or otherwise segregated from all such foods. Corrected on-site.

  • Thawing Potentially Hazardous Food

Hamburger patties observed thawing at the food preparation sinks. Inform/remind all food handlers to only use safe methods for thawing today and comply every day, namely: * in refrigeration at at or below 41 degrees F; * under cold, running water at or below 70 degrees F (in an approved food preparation sink); and/or * quick-thawed in the cooking process. The hamburger patties were measured at maximum of 39 degrees F on the outside and solidly frozen on the inside; proper thawing initiated during the inspection.

  • Hot Holding Potentially Hazardous Foods

The following foods were observed out of required temperatures: a. bacon 72 degrees F; b. cheese 113 degrees F; and c. onions 76 degrees F. Potentially hazardous foods in hot holding must be maintained at or above 135 degrees F. Cheese discarded on-site; discard onions and bacon immediately. To make bacon shelf stable, it is precooked to have a water activity at or below 0.85 to control Staphylococcus aureus; a method of measuring water activity must be provided. In the meantime, bacon (raw and cooked) must be refrigerated.

  • Sanitizing Solution Testing Device Provided & Used

No chlorine test kit provided; refer to item number 14, above.

  • Chemical Sanitization for Mechanical or Manual Warewashing Equipment

The chlorine concentration in the sanitizing solution of the 3-compartment sink was above 200 ppm (off the chart range), rather than 50-100 ppm as required. A single-use cup was marked with the proper amount of chlorine for sanitizing in the full third compartment. Chlorine test strips may be acquired through a traditional restaurant supply store or an online restaurant supply (you may search a phrase such as chlorine restaurant test in an online search engine).

Dead Horse Beater March 05, 2013 at 02:52 AM
More comments about The Columbia pop up recently, and then we learn that nobody there seems to wash their hands. Eww. Don't know what to think about that place now.
marcthepig March 05, 2013 at 03:28 AM
Seems like all of the food establishments in Phoenixville need to have their Certified Food Managers go through a complete retraining. It's getting harder and harder to find an acceptable place to eat.
Christa March 05, 2013 at 12:05 PM
Well it's nice to see that you are now explaining the violations, unlike before. Also - why not post places that got perfect scores? Or almost perfect scores. Instead if pointing out all the bad, let's try to balance it with the good maybe??? Just saying.
carol March 05, 2013 at 01:26 PM
Exactly Christa that is all this site has becoming a trashy site!
George Hughes March 05, 2013 at 01:58 PM
That's the whole point of the article , to let you know which places to stay away from . This info has been very helpful to me in pre previous post in deciding where not to eat . Who the hell cares who got perfect scores ?
Jocelyn s. March 05, 2013 at 02:07 PM
AMW is the best, I trust her hands.
Joe Smith March 05, 2013 at 02:16 PM
all these were minor except the lack of soap at the columbia, in almost every bathroom.....it's obvious the columbia doesn't give a "crap" about feces on anyones hands
Jake Ryan March 05, 2013 at 02:29 PM
The Columbia hotel isn't dirty...some of the people who hang out there are dirty, but that's not the bar's fault. As far as the bacon being too room temp, that's bullshit unless you like bacon that crumbles into dust. If a health inspector came into anyone's home kitchen we would ALL fail
Bill N. March 05, 2013 at 02:34 PM
AMW is the best! John Mims knows absolutely nothing about how to run a quality business.
Claire March 05, 2013 at 03:12 PM
Patch seems to have really taken to sensationalizing these reports, I.e. talking about "flunking" a inspection when in fact many violations were minor in nature. I am in no way condoning bad practices, but I was told one of the tenets of patch was to support local business and bring about a better feeling of community. This sensationalizing and weekly lead articles could in fact single handedly bring down multiple small businesses in the community. Is that something that Patch would like to do?
d March 05, 2013 at 03:42 PM
Well put! While I like to be informed, I feel that all the reporting on the Patch has been negative and will only end up hurting much of the work that is being done to revitalize the town. I have had to rely on other sources to know about any upcoming events, volunteer opportunities, and other positive updates. I checked sources like this prior to moving here, and am very happy to have lived here for the last few years, however I think if I referred to The Patch today, I would have had a completely different "outsiders view" on Phoenixville and may have looked somewhere else.
Steve Boyle March 05, 2013 at 04:24 PM
The Phoenixville Patch continues to hold itself to the highest standards of journalistic integrity by posting the sign outside The Columbia Bar and Grille next to the article "Six Phoenixville Eateries Flunk Health Dept. Inspection" instead of something bias like the sign outside of The Chester County Board of Health. I can only hope that, in the future, The Patch can maintain the high standards it has set for itself with such articles as "OMG PD" and the one about the mystery animal that was spotted in a local backyard.
George Hughes March 05, 2013 at 05:19 PM
AMW . For what they charge for those things you would think they could afford to wash their hands . They are way over priced and I think a some is actually bigger than they are .
Summer March 06, 2013 at 04:13 AM
This is soo gross phoenixville business's need to get it together because someone will end up sick and sue. Stop being dirty and be clean im gonna stop eating at alot of places.
Obama Remorse March 06, 2013 at 02:25 PM
I agree. For example, the one where it says "A stained ceiling panel (two drip marks) was observed near the entrance to the ladies' room. It was reported that the roof was repaired approximately one week prior to the inspection." Are you really not going to eat there because of a ceiling panel with two drip marks near the bathroom? Why is a food inspector worrying about a stain on a ceiling panel? Are they food inspectors and interior decorators? There was roof leak only a week ago! That's likely the landlord's responsibility to replace the panel. What does the stain have to do with food?
Columbia Crapper March 06, 2013 at 06:15 PM
The Patch should use The Volumbia's picture since this is the 2nd time they failed for some major violations. I am sorry not having hand soap?!? This time Donna Cashman and John Mims can't blame the "old employees" but themselves. I went in there this past weekend and the service was awful. They really need to get rid of the spacey, high as a kite bartender downstairs. Hopefully now that the building is in Sheriffs sale we won't have to deal with their poor hygiene and business practices much longer.
Ron barber March 22, 2013 at 04:39 PM
I don't think the people who comment or the "writer" of this article understand health inspections--every place "fails" You never ever fully "pass" a health inspection the first time. The health department is a business every time they come out it cost the restaraunt owner money. None of these restaraunts "failed." It's alarming how uneducated the consumer and this "writer" are when it comes to this sort of thing.
Maria Adamidis March 23, 2013 at 12:29 AM
Why would you publish something like this without a very detailed explanation. You realize you can put these stores out of business and people will lose their jobs during this horrible economy? Plus the town won't get taxes when they close which increases your taxes? Wow no thought at all at the devastation you have created for these people. Anyone check on you?
Robert hobbs March 23, 2013 at 01:18 AM
Rob If you are going to write comments like this you should put it in the right context. For the the record with twenty of experience Hog Island Steak is one of the cleanest restaurant I have worked in. I along with any member of my family would gladly eat here anytime.
Sophia diamond March 23, 2013 at 01:29 AM
I am in restaurant business for 30 years and I can you this article is very misleading. Small business owners are trying to survive in a bad economy and this is not right. You should not write about something when you don't know how the system works. By the way Hog island steak is a clean restaurant.
Gus A March 23, 2013 at 01:44 AM
You have taken it upon yourself to close businesses by the article you have printed. In this economy and the rebuilding of this town you think you did justice to everyone. Have you ever run a business to understand. Has anyone pulled a health inspection on your home kitchen or your office I'm sure the health department would cite you. No one comes away from these inspections unscathed unless they were warned the department was Coming.
Maria Mozol March 23, 2013 at 05:46 PM
This article is Ridiiculous!! How dare you write this article and present it in such a misleading way. You need to inform your readers that the health department will always citate you for something. How did you pick your establishments. Did you pick them out of hat or did you just pick the most RECRNT RESTAUTANTS that were inspected Well either way I bet all of the other Phoneixville Restaurants our counting their blessing that they were not just inspected!!! Lets make it fair. Lets pull up lithe cititations on all of the restaurSnts in Phoneixville and let then let people decide where they would like to go to eat. Another very misleading verb was flunk what does it mean in the "health department world" when you say flunk. Explain before you try and destroy these innocent hardworking family business !!!!
Ed Roper March 23, 2013 at 06:03 PM
Nice. New comments from 5 different people, who've never posted before. Can somebody smell an astroturfing campaign? http://en.wikipedia.org/wiki/Astroturfing
Maria Adamidis March 23, 2013 at 07:28 PM
Really astro turfing? Whatever happened to the feelings of real people. The posting by real live persons. I posted my legal full name in my statement however I notice only an Ed in yours
Maria Adamidis March 23, 2013 at 07:30 PM
Besides I have posted in other papers in other areas too so don't presume nothing as I can presume who you may be too
Ike March 23, 2013 at 08:02 PM
Food isnt that great in town anyway..,...... BEER and BEER ...... SHOTS and SHOTS ..than yall cant taste it... ..................Fruit Creation...........?????????????Where is this place at ????? Is it closed allready????? Never heard of it....
moxy April 19, 2013 at 07:44 AM
This is just another way for them to generate revenue for the state.In NY fines have increased 75% in the last 5 years.Can someone from the patch find out what the increase has been for P.a. in the same period.


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