Five restaurants out of compliance in...

Five restaurants out of compliance in inspections

There are 37 comments on the York Dispatch story from May 21, 2011, titled Five restaurants out of compliance in inspections. In it, York Dispatch reports that:

One area restaurant owner says he's going to make employees wear ski masks, du-rags, and ninja hoods to cover their facial hair.

Join the discussion below, or Read more at York Dispatch.

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Bro1856

Cockeysville, MD

#30 May 24, 2011
I wonder if McGrath realizes how asinine his comment was? Very flippent and it seems like he just doesn't care.

Guess I just won't care to spend my money there anymore if he won't take this stuff seriously.
you think you know it all

United States

#31 May 24, 2011
What funny to me, is I worked at 3 different subways and we knew about when the inspector would come and they would change dates.. always lie about temperatures and a lot of bread was always touched without gloves.
I'm sure these subways aren't the only places who have a good idea when the inspector would come.. it doesn't matter what the person looks like, quite frankly I could give a crap less.. you judge the people at robs cuz they have dreads&&tattoos? What the cook look like at olive garden? Or red lobster? Or outback? Anyone know? The only reason you complain is because you can see the cook.
Don't get me wrong I stopped eating at robs long ago, not for any specific reason other than I like neato burrito better. However many places you go to has food that is out of date, at the wrong temps. Or touched by bare hands the sad thing is since you don't see it then its "not happening"
Wake up world. Everyone does good when the inspector comes and slacks off the rest of the time.. so worried about it? Stop eating out.
you think you know it all

United States

#32 May 24, 2011
I'm not saying any of the lying is right..
Nor am I sticking up for resturants being out of compliance..
I'm just simply stating that don't get mad about what you were told about.. be mad about what you don't know.. or about what you think is a good place to eat that's full of lies.
... eat at home. Eat organic.
Then you won't need to worry about what tattooed man is making your food other than yourself.
not some joe shmoe

York, PA

#33 May 24, 2011
a lot of you are pretty naive to think that roburritos is completely dirty just because the staff is tattooed and some have dreads. A) you can shower with dread locks, you just use different shampoo, and B) there is so much worse locations out there. everytime i have been to roburritos, i have NEVER had any hair, dirt, or bugs of any kind in my food. all of the food is fresh and you can taste the freshness. compared to other places that will make rice once a week and continue to serve it throughout the week. or even place that will have dead insects/cock roaches on the floors in the kitchens, or food containers left open and unrefrigerated. i have also eaten at a sushi restaurant where they didnt keep the RAW fish at the proper temp. and so the fish went bad throughout the day, yet they continue to serve it to their customers.

so until someone gets insanely ill from food served from roburritos, i will continue eating there, and enjoying my food.
Small town York

Chicago, IL

#35 May 24, 2011
Considering how much cleaning goes on at Robs (yes it does, for hours at night) I find some of this fishy.

As for you slack jawed York citizens, sounds like you're just salty because Rob and Tyler run a wildly successful business with a great product and a customer base that doesn't care about the health inspector. 3 stores now and all of them do great business!

Viva la Robs!
Rob Burrito

York, PA

#36 May 24, 2011
hey just got to the article- i was in chicago for the National Restaurant Show while this was going on-

thought i would clear a few things up:

: i have never once called my place a "burrito joint" that's obnoxious.

: the inspection was for one location (west york was the last and received 100) d-town was not 'closed' everything was corrected on site while he was there. when i talked to the reporter, it was also after the shop was re-inspected and in compliance, i also said that -funny how that's not mentioned. my new opening manager did mess up two ways not temping cheese or beans frequently enough- he learned alot and he's signed up for state safety certification.

: it was good to have a new inspector fresh out of training- he let us know a few things we were unaware of, things like a bald guy needs a hat and soaking soda nozzles overnight in sanitizer was not ok,(previous inspector suggested to do that). he clarified that there was a specific one just for soda nozzles. i learned something. with a new inspector and food code expect to see alot more non-compliant- if anyone wants me to preview their restaurant i'd be glad to do it, last thing independent places need is reporters erring & dramatizing a health inspection in print.

: west york & eastern market and central market were inspected in compliance as well as dallastown currently. one time 'employees must wash hands sign' was put on the dr mario machine. most of my guys and ladies have tattoos so they can't read anyway. i have no problems with an employee playing dr mario for free while taking a break, this is true. one of the greatest games of all time.

: one of the violations is given for getting three violations. four of them are two violations that have to be written two different ways, it's weired. one thing that the dept of ag started doing was now you have to write a letter explaining how you are going to ensure the violations do not repeat, and what i said to the reporter is the exact response i said to the state on steps i have taken to prevent future non compliance of hair restraints. why my inspection compared to the others is a headline? guess it big news for the haters.

:there was no thawing of chicken going on- she's wrong. we dont use frozen meat, ever. the issue was the state said all meat should be stored in a certain order of risk, highest risk on the bottom, safest on top. we have a seperate refrigerator for meat to prevent contamination to non meat items, which is beyond what the food code requires. the issue of marinated chicken being stored above raw steak as a violation is an issue i've taken up with the dept of ag. our marinade has a pH of 3, and using the national US Dept of Agriculture's Pathogen Modeling Program shows that a risk pathogen cannot grow below 3.7pH, and at 3.5pH shows a log6 decline in under two hours (that's .000001 chance of pathogen survival) using a marinade at a lower 3.0pH the results are amplified on the side of safety. that led me to find the marinated chicken was safer than the steak (which are both kept in seperate sealed containers) waiting to see what the dep. says about that-probably an oversimplified rule.

other errors in the report are:

"The inspector has discretion to determine the severity of situations and decides whether an establishment is classified as compliant or non-compliant and whether to close the operation"
**this was the case until the beginning of May. New inspector training leaves personal inspectors feelings out of the question. all violations are reported, predetermined in or out of compliance. ones that pose a public safety hazard will close a restaurant.

"..with inspectors scheduling follow-up visits at their discretion."
**inspections are not scheduled. re-inspection will happen within 10 days- if any violation previously cited is repeated within two years, a fine is cited and variant on nature of the violation will be given 30 days or closed.
Rob Burrito

York, PA

#37 May 24, 2011
hey just got to the article- i was in chicago for the National Restaurant Show while this was going on-

thought i would clear a few things up:

: i have never once called my place a "burrito joint" that's obnoxious.

: the inspection was for one location (west york was the last and received 100) d-town was not 'closed' everything was corrected on site while he was there. when i talked to the reporter, it was also after the shop was re-inspected and in compliance, i also said that -funny how that's not mentioned. my new opening manager did mess up two ways not temping cheese or beans frequently enough- he learned alot and he's signed up for state safety certification.

: it was good to have a new inspector fresh out of training- he let us know a few things we were unaware of, things like a bald guy needs a hat and soaking soda nozzles overnight in sanitizer was not ok,(previous inspector suggested to do that). he clarified that there was a specific one just for soda nozzles. i learned something. with a new inspector and food code expect to see alot more non-compliant- if anyone wants me to preview their restaurant i'd be glad to do it, last thing independent places need is reporters erring & dramatizing a health inspection in print.

: west york & eastern market and central market were inspected in compliance as well as dallastown currently. one time 'employees must wash hands sign' was put on the dr mario machine. since most of my guys and ladies have tattoos they can't read anyway. i have no problems with an employee playing dr mario for free while taking a break, this is true. one of the greatest games of all time.

: one of the violations is given for getting three violations. four of them are two violations that have to be written two different ways, it's weired. one thing that the dept of ag started doing was now you have to write a letter explaining how you are going to ensure the violations do not repeat, and what i said to the reporter is the exact response i said to the state on steps i have taken to prevent future non compliance of hair restraints. why my inspection compared to the others is a headline? guess it big news for the haters.

:there was no thawing of chicken going on- she's wrong. we dont use frozen meat, ever. the issue was the state said all meat should be stored in a certain order of risk, highest risk on the bottom, safest on top. we have a seperate refrigerator for meat to prevent contamination to non meat items, which is beyond what the food code requires. the issue of marinated chicken being stored above raw steak as a violation is an issue i've taken up with the dept of ag. our marinade has a pH of 3, and using the national US Dept of Agriculture's Pathogen Modeling Program shows that a risk pathogen cannot grow below 3.7pH, and at 3.5pH shows a log6 decline in under two hours (that's .000001 chance of pathogen survival) using a marinade at a lower 3.0pH the results are amplified on the side of safety. that led me to find the marinated chicken was safer than the steak (which are both kept in seperate sealed containers) waiting to see what the dep. says about that-probably an oversimplified rule.

other errors in the report are:

"The inspector has discretion to determine the severity of situations and decides whether an establishment is classified as compliant or non-compliant and whether to close the operation"
**this was the case until the beginning of May. New inspector training leaves personal inspectors feelings out of the question. all violations are reported, predetermined in or out of compliance. ones that pose a public safety hazard will close a restaurant.

"..with inspectors scheduling follow-up visits at their discretion."
**inspections are not scheduled. re-inspection will happen within 10 days- if any violation previously cited is repeated within two years, a fine is cited and variant on nature of the violation will be given 30 days or closed.
drew pfafflin

Scranton, PA

#40 May 25, 2011
jbald wrote:
i love ur restaurant, the food, the experience, the atmosphere.. f all the haterzzzzzzzzz buddy keep doin what ur doin u have a huge fan base and we're all behind you. i love you all, everyone of you tatted, hippy, dreaded, hep c infected mofos!!:)
Thanks for the "behind the scenes babble". i have turned many of the friends i have, away from your low rent "so-called" dining establishment. too bad most other York Conuty inbreds will have NO CLUE as to what goes on in your kitchens, etc. good luck podner!
Chad A

York, PA

#44 May 25, 2011
Great, now that the violations have been addressed lets focus on giving the burritos some flavor.
Paperchamp

Harrisburg, PA

#45 May 26, 2011
Rob Burrito wrote:
hey just got to the article- i was in chicago for the National Restaurant Show while this was going on-
thought i would clear a few things up:
Your lengthy response was well written and actually made you sound like a professinal business owner. It's unfortunate that it was preceeded by rather snide comments in the paper. Which while I realize was intended to be funny came off smug and gave the impression that you don't really care what the health inspector found. It's not the violations that will keep me from coming back, becuase you have to correct those things to stay open. Rather it is your unprofessional, foolish comments in the original article that identify you as someone I don't want to lend my monetary support to. Sorry but think before you talk. Do you want to be seen a respected business owner with a good reputation in your community with a profitable business that keeps growing, or do you want to be seen as a funny guy that owns a dirty burrito shop with a small following.
Eggman

Mount Laurel, NJ

#46 May 26, 2011
If I walk in a place and the hired help is heavily tattooed and pierced, I leave.
Johnny Hypocrite

United States

#47 May 29, 2011
Eggman | Thursday May 26 | Reply
If I walk in a place and the hired help is heavily tattooed and pierced, I leave.

HAHAHAHAHA must be nice to b oblivious to reality. Who do u think makes your food @ all the restaurants where u can't see into the kitchen? Tattooed, pierced, hairy people. Felons. Illegal immigrants.
Hey, 1950 called, they want their perspective on the world back.
I'll bet u hate those black people too. Idiot.
Yep

White Hall, MD

#48 May 29, 2011
Hmmmm wrote:
Rob's comment is inappropriate (and dumb) for an owner of a business. I won't go there again.
I won't be back either. Enjoy the lost buisness. I simple reply of everthing would be corrected, and no one would care. But A smart ass comment like that shows what this guy is thinking.
Eggman

York, PA

#49 May 29, 2011
Johnny Hypocrite wrote:
Eggman | Thursday May 26 | Reply
If I walk in a place and the hired help is heavily tattooed and pierced, I leave.
HAHAHAHAHA must be nice to b oblivious to reality. Who do u think makes your food @ all the restaurants where u can't see into the kitchen? Tattooed, pierced, hairy people. Felons. Illegal immigrants.
Hey, 1950 called, they want their perspective on the world back.
I'll bet u hate those black people too. Idiot.
I don't eat in places where I can't see the kitchen help.
Ginga ninja

United States

#50 May 31, 2011
Tom wrote:
I sometimes go to The Roburrito's on the west end because it's close to home. But it kinda turns my stomach to see these guys working in the back, all covered with tattoos, looking like they need bathed and groomed. And they certaintly are unfriendly with a YEAH WHAT DO YOU WANT attitude. I'll keep trying to go to Chipotle more, that place is super clean and just as good, perhaps even better.
Chipolte is owned by mcdonalds so I'm sure everything is prepared fresh everyday and is very good for you.
Roburritos LOVER

Lansdowne, PA

#51 Jun 20, 2011
i don't care how many people say their never gonna eat there again because i still am! i LOVE Roburritos and some of your own houses probably are even dirtier then their restaurant. so i dont know what is up all your butts. Roburritos is my favorite restaurant. their burritos always tastes amazing, mold or no mold. their hot sauces are to die for.
TEAM ROBURRITOS!
Death by Roburittos

York, PA

#52 Jun 20, 2011
Roburritos LOVER wrote:
i don't care how many people say their never gonna eat there again because i still am! i LOVE Roburritos and some of your own houses probably are even dirtier then their restaurant. so i dont know what is up all your butts. Roburritos is my favorite restaurant. their burritos always tastes amazing, mold or no mold. their hot sauces are to die for.
TEAM ROBURRITOS!
Then don't complain when you die of "toe-main" poison!

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