Dirty knives, uncovered meat, and other Centre County restaurant inspections for Aug. 10-16

The state inspected the following food establishments in Centre County. To find more restaurant safety information, view full inspection reports, and sign up for real-time text or email alerts for specific restaurants or locations, visit Spotlight PA’s Restaurant Safety Tracker.

The Pennsylvania Department of Agriculture produces retail food inspection reports for 61 of Pennsylvania's 67 counties using the FDA Model Food Code. Inspections are conducted regularly throughout the state, and results are posted as inspections are conducted. As noted by the Department of Agriculture, inspections are a “snapshot” of a particular day. Many violations are relatively minor and are fixed at the time of inspection.

Facilities with violations:

• All Spice Catering

• American Diner

• Newman Sandwich Shop Inc.

• Original Brothers Pizza & Sub

• We Are Inn

All Spice Catering
419 N. Centre St., Philipsburg, PA 16866
Aug. 10, 2026

1 high priority violation

• High Priority: Observed raw chicken stored above raw beef in the walkin cooler.

American Diner
1841 Philipsburg-Bigler Hwy., Philipsburg, PA 16866
Aug. 10, 2026

1 low priority violation

• Low Priority: Observed an excess buildup of grease and food residue on the handles of the prep table and refrigeration units.

Newman Sandwich Shop Inc.
781 Clarence Rd., Clarence, PA 16829
Aug. 13, 2026

1 high priority violation

• High Priority: Observed a buildup of dried food residue on the stem of the thermometer used to monitor the internal temperatures of TCS foods.

Original Brothers Pizza & Sub
201 W. Olive, Snow Shoe, PA 16874
Aug. 13, 2026

1 high priority, 1 moderate priority violations

• High Priority: Observed commercially processed temperature controlled foods placed in the hot hold unit without being reheated to 135 degrees F as required. Foods had only been in the hot hold unit for approximately 45 minutes which is within the 2 hour time allowed to reheat to 135 degrees F. Firm heated food items to 135 degrees F and placed into the hot hold unit.

• Moderate Priority: Observed the digital stem thermometer used to monitor temperature controlled foods was not operational due to a dead battery.

We Are Inn
1535 Port Matilda Hwy., Philipsburg, PA 16866
Aug. 10, 2026

2 high priority, 1 low priority violations

• High Priority: Observed knives used to cut temperature-controlled foods with food residue on them not stored at 135 degrees F or higher or at 41 degrees F or lower for an undetermined amount of time.

• High Priority: Observed raw chicken stored above raw beef in the walkin cooler.

• Low Priority: Observed deli meats and cheeses in the deli refrigeration unit with an internal temperature of 55 degrees F for an undetermined amount of time. Food products were disposed. Temperatures were monitored with a properly calibrated thermometer witnessed by management.

Facilities with no violations:

• Bartlebaugh Cotton Candy- Sheila Mff3, 104 Madisonburg Pike, Madisonburg, PA 16852, on Aug. 11, 2026

• Hope Fire Co Rec Center(Tfs3), 6th & Alder St., Philipsburg, PA 16866, on Aug. 10, 2026

• Jeffery Field, 198 Stadium West, University Park, PA 16802, on Aug. 13, 2026

• New Hope Lutheran Church (Tfs4), 119 Cobblestone Ct., Spring Mills, PA 16875, on Aug. 11, 2026

• Pollock Dining Commons, 215 Pollock Commons, University Park, PA 16802, on Aug. 13, 2026

• Seven Mountains Wine Cellars, 107 Mountain Springs Ln., Spring Mills, PA 16875, on Aug. 11, 2026

This post was automatically generated with data from the Pennsylvania Department of Agriculture’s database of Food Safety Inspections for Retail Facilities. We have also labeled violations as high, moderate, or low priority. These categories align directly with priority levels identified in the FDA Food Code: Priority, Priority Foundation, and Core.

Priority items contribute directly to the elimination, prevention, or reduction to an acceptable level of hazards associated with foodborne illness or injury, such as handwashing, food handling, and temperature control, or other direct food contamination threats, such as rodents or pests. We noted violations of priority items as high priority.

Priority foundation items support, facilitate, or enable control of risk factors that contribute to foodborne illness or injury, such as personnel training, labeling, and record-keeping. We noted violations of priority foundation items as moderate priority.

Core items usually relate to standard operating procedures, facility structures, equipment design, or general maintenance. We noted violations of core items as low priority.

To read the full inspection reports, you can visit: pafoodsafety.pa.gov/web/inspection/publicinspectionsearch.aspx