The state inspected the following food establishments in Lehigh 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:
Feasta Italiana
2400 Schoenersville Rd., Allentown, PA 18109
Aug. 10, 2026
1 high priority, 2 low priority violations
High Priority: Par cooked chicken breast pieces were held at 110°F (less than one hour), in the hot hold unit at the cook line area, rather than 135°F or above as required. Corrected by reheating to 165°F at the time of this inspection.
Low Priority: Food employees observed in food prep area, not wearing proper hair restraints, such as nets, hats, or beard covers. Corrected
Low Priority: Floors under main cookline equipment/ prep tables, walk-in cooler, and dishwashing areas of the food facility are dirty, dusty, and have a build-up of grease, spilled food-debris and in need of cleaning.
Facilities with no violations:
- Mcdonald's of Schnecksville #17688, 5060 Route 873, Schnecksville, PA 18078, 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