Market Creations

No violations were recorded at this inspection.

1. Oct 14, 2025 Pass

   Complaint Re-Inspection · Pass

   No violations

2. Oct 9, 2025 Conditional

   Complaint · Pass w/ Conditions

   2 critical Show violations

   • CriticalFood temperature

     Cold food was held above a safe temperature.

     Inspector’s note: Found tcs foods at improper cold holding temperatures inside sushi display cooler and salad buffet coolers. 3 pounds vigitie raw fish at 63.0f, 3 pounds raw tuna at 64.2f, 2 pounds raw salmon at 67.3f, 2 pounds crab meat at 59.4f, 3 pounds raw salmon at 56.5f, 2 pounds raw tuna at 59.2f, and 3 pounds tuna at 62.2f. 10 pounds cooked chicken at 53.2f, 5 pounds cooked chicken at 54,5f, 2 pounds cooked chicken at 54.2f, 1 pound beef at 54.9f, 1 pound cooked eggs at 50.7f, 2 pounds cooked turkey at 54.2f, 1 pound cut tomatoes 57.7f, 1 pound cut cucumbers at 47.9f, 3 pounds cucumber salad at 57.7f, and 2 pounds cooked squash salad at 69.2f.priority violation.citation issued.7-38-005. Disposed 0f 46 pounds of tcs foods. Value at 800 dollars.

     Official wording (code 22)

     Proper cold holding temperatures

   • CriticalFood temperature

     Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

     Inspector’s note: Found sushi display cooler and 2 salad buffet coolers not maintaining proper cold holding temperatures. Temperatures at 64.5f, 55.5, and 64.2f. Priority violation.citation issued.7-38-005.tagged reach in cooler.

     Official wording (code 33)

     Proper cooling methods used; adequate equipment for temperature control

3. Feb 21, 2025 Pass

   Canvass · Pass

   3 general Show violations

   • GeneralFood temperature

     Thermometers were missing or inaccurate.

     Inspector’s note: Prep cooler missing thermometer, Instructed to provide.

     Official wording (code 36)

     Thermometers provided & accurate

   • GeneralFood handling

     Food wasn’t labeled or wasn’t in its original container.

     Inspector’s note: Bulk food container ( sugar, salt...) missing labels, Instructed to provide.

     Official wording (code 37)

     Food properly labeled; original container

   • GeneralFacility upkeep

     Ventilation or lighting was inadequate.

     Inspector’s note: Inadequate lighting in main walk-in cooler. instructed to install additional lighting fixtures

     Official wording (code 56)

     Adequate ventilation & lighting; designated areas used

4. Jan 24, 2024 Conditional

   Canvass · Pass w/ Conditions

   1 critical5 general Show violations

   • CriticalHygiene & sanitation

     Staff were eating, drinking, or smoking where food is prepared.

     Inspector’s note: Open drinks container for staff kept on prep table, instructed to keep a way.

     Official wording (code 6)

     Proper eating, tasting, drinking, or tobacco use

   • GeneralFood handling

     Wiping cloths weren’t used or stored properly.

     Inspector’s note: Wiping cloth in-use kept on prep tables at sushi station, instructed to keep in sanitizer buckets.

     Official wording (code 41)

     Wiping cloths: properly used & stored

   • GeneralFood handling

     In-use utensils weren’t stored properly.

     Inspector’s note: Knives in-use are wedged between table and prep coolers, instructed to keep on a clean surface. Ice scoop placed on top of dusty ice maker, instructed to keep in a clean holder.

     Official wording (code 43)

     In-use utensils: properly stored

   • GeneralFacility upkeep

     Dishwashing equipment wasn’t set up, maintained, or used correctly.

     Inspector’s note: No temperature measuring devices on site for high temp dish machine, instructed to obtain. Manager obtained heat strips by the end of inspection.

     Official wording (code 48)

     Warewashing facilities: installed, maintained & used; test strips

   • GeneralFacility upkeep

     Floors, walls, or ceilings were damaged or dirty.

     Inspector’s note: Heavy dust build-up noted on ceiling vent above food prep table, instructed to clean and maintain.

     Official wording (code 55)

     Physical facilities installed, maintained & clean

   • GeneralFacility upkeep

     Ventilation or lighting was inadequate.

     Inspector’s note: Inadequate lighting in main walk-in cooler. instructed to install additional lighting fixtures.

     Official wording (code 56)

     Adequate ventilation & lighting; designated areas used

5. Mar 27, 2023 Pass

   Canvass Re-Inspection · Pass

   2 general Show violations

   • GeneralFacility upkeep

     Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

     Inspector’s note: 4-101.17 observed raw wood shelves stick holding up a shelf in the walk-in cooler. Instructed to remove or seal to provide a smooth and easily cleanable surface.

     Official wording (code 47)

     Food & non-food contact surfaces cleanable, properly designed, constructed & used

   • GeneralFacility upkeep

     Plumbing problems, or missing protection against backflow.

     Inspector’s note: 5-205.15 observed a leak at the three-compartment sink facuet in the rear dish area. Instructed to repair and maintain.

     Official wording (code 51)

     Plumbing installed; proper backflow devices

6. Mar 20, 2023 Fail

   Canvass · Fail

   1 critical4 general Show violations

   • CriticalFood handling

     Surfaces that touch food weren’t cleaned and sanitized.

     Inspector’s note: Observed an ice machine located in the food prep area with a build-up of black and pink slime substance dripping onto ice cubes stored at below the ice bin. Ice is used for human consumption. Instructed to clean, sanitize and maintain. Priority foundation violation #7-38-005.citation issued

     Official wording (code 16)

     Food-contact surfaces: cleaned & sanitized

   • GeneralFacility upkeep

     Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

     Inspector’s note: Observed raw wood shelves stick holding up a shelf in the walk-in cooler. Instructed to remove or seal to provide a smooth and easily cleanable surface.

     Official wording (code 47)

     Food & non-food contact surfaces cleanable, properly designed, constructed & used

   • GeneralFacility upkeep

     Plumbing problems, or missing protection against backflow.

     Inspector’s note: Observed a leak at the three-compartment sink facuet in the rear dish area. Instructed to repair and maintain.

     Official wording (code 51)

     Plumbing installed; proper backflow devices

   • GeneralFacility upkeep

     Ventilation or lighting was inadequate.

     Inspector’s note: Observed an accumulation of dirt/debris buildup on the toilet women's room exhaust ventilation. Must detail clean and maintain

     Official wording (code 56)

     Adequate ventilation & lighting; designated areas used

   • GeneralFacility upkeep

     Ventilation or lighting was inadequate.

     Inspector’s note: Observed a burnt-out light bulb on the ceiling in the rear dry storage room. Instructed to replace and maintain.

     Official wording (code 56)

     Adequate ventilation & lighting; designated areas used

7. Apr 20, 2022 Pass

   Canvass Re-Inspection · Pass

   No violations

8. Apr 13, 2022 Fail

   Canvass · Fail

   2 critical4 general Show violations

   • CriticalFood handling

     Surfaces that touch food weren’t cleaned and sanitized.

     Inspector’s note: Observed dish washer wash, sanitize and rinse dishes. Instructed to wash rinse and sanitize dishes. Also noted 3 comp sink quat sanitizing solution at 0ppm. Instructed manager to provide a sanitizing solution of 200 - 400ppm. Priority violation 7-38-025. Citation issued

     Official wording (code 16)

     Food-contact surfaces: cleaned & sanitized

   • CriticalFood temperature

     Hot food was held below a safe temperature.

     Inspector’s note: Found cooked chicken and cooked corn located in steam table on mexican station hotline at temperatures ranging from 110 - 115f. Also noted mash potatoes located in hot holding unit in rear kitchen area at 108f. Instructed manager to discard and denature. Must maintain at hot holding temperature of 135f, instructed to provide. Priority foundation violation. 7-38-005. Citation issued.

     Official wording (code 21)

     Proper hot holding temperatures

   • GeneralFood handling

     Food wasn’t labeled or wasn’t in its original container.

     Inspector’s note: Found bulk sugar, rice and seasoning storage containers without common name. Instructed manager to provide common name for all items taken out of its original container.

     Official wording (code 37)

     Food properly labeled; original container

   • GeneralPests

     Insects, rodents, or animals were present, or the building wasn’t sealed against them.

     Inspector’s note: Found 6-8 small flies located in dry storage room. Must minimize small fly activity. Recommended contacting pest control. Priority foundation violation. 7-38-020(a). Citation issued.

     Official wording (code 38)

     Insects, rodents, & animals not present

   • GeneralFacility upkeep

     Plumbing problems, or missing protection against backflow.

     Inspector’s note: Found hand sink located in front prep water temperature at 70f.2nd hand sink in close proximity.

     Official wording (code 51)

     Plumbing installed; proper backflow devices

   • GeneralFacility upkeep

     Toilet rooms weren’t built, stocked, or cleaned properly.

     Inspector’s note: Found no covered garbage receptacle located in womens toilet room. Instructed manager to provide.

     Official wording (code 53)

     Toilet facilities: properly constructed, supplied, & cleaned

9. Jan 20, 2021 Pass

   Canvass · Pass

   No violations

10. Oct 15, 2020 Pass

    Canvass · Pass

    1 critical4 general Show violations

    • CriticalFood handling

      Surfaces that touch food weren’t cleaned and sanitized.

      Inspector’s note: Observed ice scooper being stored on the top of the ice bin unprotected. Instructed on how to properly store ice scoop between uses.

      Official wording (code 16)

      Food-contact surfaces: cleaned & sanitized

    • GeneralFood handling

      In-use utensils weren’t stored properly.

      Inspector’s note: Observed dry storage scooper handle being stored in contact with food (flour, sugar, orn starch, etc). Instructed on how to properly store the scooper handles with the handle extended out of the food.

      Official wording (code 43)

      In-use utensils: properly stored

    • GeneralFacility upkeep

      Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

      Inspector’s note: Observed a broken shelf stored inside the walk-in cooler. Instructed to replace or repair.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

      Dishwashing equipment wasn’t set up, maintained, or used correctly.

      Inspector’s note: Facility uses hi temperature sanitizing dish machine and doesn't have proper temperature measuring irreversible registering temperature indicator that shall be provided and readily accessible for measuring the utensil surface temperature priority foundation violation 7-38-005 no citation issued

      Official wording (code 48)

      Warewashing facilities: installed, maintained & used; test strips

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Observed dirty and dusty ceiling fans in the prep area and wak-in cooler. Instructed to clean and maintain.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

11. Mar 13, 2019 Conditional

    Complaint · Pass w/ Conditions

    7 critical2 general1 paperwork Show violations

    • CriticalFood temperature

      Cooked food wasn’t cooled quickly enough.

      Inspector’s note: Observed facility not meeting cooling requirements. Food handler placed pans of cooked chicken & crab rangoon on speed rack for for cooling, chicken at 76-88 degrees f on prep area 10 pound pan of rice at 106.8 degrees f in rear prep area sitting out on table.food handler or person in charge did not document when the cooling process start or the cooling procedure. Informed person in charge and food handler of approved cooling methods and proper cooling technique. Person in charge voluntarily discarded out of temperature food items.food handler utilized approved cooling at time inspection. Priority violation 7-38-005 citation consolidated with #22

      Official wording (code 20)

      Proper cooling time and temperature

    • CriticalFood temperature

      Hot food was held below a safe temperature.

      Inspector’s note: Observed food not meeting temperature, one 10 pound pans of cooked lentils in hot holding unit at 120 degrees f in rear prep kitchen hot holding area. Hot holding must remain at 135 degrees f required temperature or higher. Informed person in charge of hot holding requirements. Food handler voluntary discarded lentils. Approx 10 pounds $ 50. Priority violation 7-38-005 citation consolidated with #22

      Official wording (code 21)

      Proper hot holding temperatures

    • CriticalFood temperature

      Cold food was held above a safe temperature.

      Inspector’s note: Observed food not meeting temperature requirements, ready to eat three 12 pound pans of food (tomato salad, cut melon salad, ) at 49.9-53.4 degrees inside buffet table in front prep area two 6 pound pans of cooked chicken on speed rack in rear area near cook line at 76-88.2 degree f. Informed person in charge cold holding must remain at 41 degrees f or below required temperature. Person in charge voluntary discarded food items not meeting requirements. Informed person in charge of requirements. Priority violation 7-38-005 citation issued. Approx 48 pounds $200.

      Official wording (code 22)

      Proper cold holding temperatures

    • CriticalFood temperature

      Prepared food wasn’t date-marked, or was kept past its discard date.

      Inspector’s note: Observed facility missing date marking for ready to eat temperature control for food safety item, cooked chicken, pork, rice, etc. Stored inside reach in cooler located and walk in coolers in front & rear food prep area. Informed person in charge to always date mark food items store more that 24 hours in facility. Priority foundation violation 7-38-005. No citation issued.

      Official wording (code 23)

      Proper date marking and disposition

    • CriticalFood temperature

      Food held without temperature control wasn’t tracked by time as required.

      Inspector’s note: Observed facility not meeting time as a public health control requirements. Food item sitting at room temperature inside of a display table/ buffet table in front prep to order line. Buffet table not equipped with any cold holding.sliced tomato salad, melon salad etc. All at 49-53 degrees f. Facility does not have a written approved procedure for utilizing time as a public health controls nor logs for temperature of food items. Informed person in charge of utilizing time as a public health control requirements in facility. Food handler voluntary discarded food items. Priority foundation violation 7-38-005 citation issued

      Official wording (code 24)

      Time as a public health control; procedures & records

    • CriticalFood handling

      No warning to customers about raw or undercooked food.

      Inspector’s note: 3-603.11 observed facility missing consumer advisory disclosure statement for food items/products offered and reminder * statement for the food products offered. Must obtain and maintain on menu. Priority foundation violation 7-38-005. No citation issued.

      Official wording (code 25)

      Consumer advisory provided for raw/undercooked food

    • CriticalFood handling

      Specialized processes (curing, vacuum-packing, etc.) didn’t follow the approved plan.

      Inspector’s note: Observed facility not meeting variance requirements, facility preparing and serving kimchi with out approved variance on site. Informed person in charged of requirements and provided variance information.person in charged voluntary discarded kimchi. Approx 10 pounds $75 priority foundation 7-38-005 citation issued.

      Official wording (code 29)

      Compliance with variance/specialized process/haccp

    • GeneralFood handling

      No approval obtained for a specialized processing method.

      Inspector’s note: See violation #29

      Official wording (code 32)

      Variance obtained for specialized processing methods

    • GeneralFood handling

      Food wasn’t protected from contamination during prep, storage, or display.

      Inspector’s note: Observed facility not preventing food contamination; uncovered ready to eat veggies (broccoli, green onion) stored directly under raw uncovered chicken inside walk in cooler. Raw pork sitting directly on top of ready to eat broccoli in walk in cooler, raw chicken sitting directly on top of ready to eat crab salad in rear food prep table near cook line. Informed person in charge of proper food storage and contamination prevention. Person in charge rearranged item for proper food storage and voluntary discarded contaminated food items. Priority foundation violation 7-38-005 citation issued.

      Official wording (code 39)

      Contamination prevented during food preparation, storage & display

    • PaperworkManagement & training

      Not all food employees had food-handler training.

      Inspector’s note: 2-102.13 observed facility missing required food handler training certification for all food handler employees. Facility must obtain and maintain all required food handler training certification for all food handler employees on site for inspection review.

      Official wording (code 57)

      All food employees have food handler training

12. Oct 2, 2018 Conditional

    License · Pass w/ Conditions

    1 critical3 general1 paperwork Show violations

    • CriticalManagement & training

      Staff weren’t trained on, or didn’t follow, the rules for reporting illness.

      Inspector’s note: 2-102.14 no employee health policy on site, instructed to obtain.

      Official wording (code 3)

      Management, food employee and conditional employee; knowledge, responsibilities and reporting

    • GeneralPests

      Insects, rodents, or animals were present, or the building wasn’t sealed against them.

      Inspector’s note: 6-202.15, front door not rodent proofed, 1 inch gap at bottom, instructed to rodent proof all outer openings.

      Official wording (code 38)

      Insects, rodents, & animals not present

    • GeneralFacility upkeep

      Plumbing problems, or missing protection against backflow.

      Inspector’s note: 5-204.12, no back-flow prevention device on coffee maker that's connected to water supply line, instructed to install.

      Official wording (code 51)

      Plumbing installed; proper backflow devices

    • GeneralFacility upkeep

      Ventilation or lighting was inadequate.

      Inspector’s note: 6-303.11, inadequate lighting in walk-in cooler, instructed to add additional lighting.

      Official wording (code 56)

      Adequate ventilation & lighting; designated areas used

    • PaperworkManagement & training

      Required allergen training was missing.

      Inspector’s note: Pa 100-0367, no allergen training for certified managers, instructed to obtain.

      Official wording (code 58)

      Allergen training as required