Salunga Village Restaurant

I worked as a chef for 12 years in the Lancaster Pennsylvania area and of the 4 restaurants I have worked for nothing was worse than my 2 month experience of working in this restaurant. I took this job because the owners were in a bind due to the fact that the prior chef walked off the job. As a freelance designer I had no need for this job but took it anyway because they seemed, at the time, like very nice people. In the first few weeks I saw some very poor food preparation/sanitation conditions such as, handling uncooked foods after raw meats, including chicken without washing hands, absolutely no temperatures taken on cooked foods, stacks upon stacks of uncovered foods with no dates sitting out in a hot kitchen all day, nothing in Salunga Village Restaurant is rotated for freshness and many other food born illness hazards. The owner even asked me at one point if the rot can be cooked out of ground beef and after I snickered and said "absolutely not!" He proceeded to prepare and serve chili made from rotten smelling, greenish colored, ground beef. Needless to say I immediately quit following the chili incident, even in this horrendous economy.

With all that said, unless you want your food prepared by an inexperienced cook, with dirt coated finger nails who bickers with his wife across the dining room daily, you may not want to trust eating the butter drenched food at Salunga Village Restaurant.