The following are food inspection reports recently released by Fayette County Public Health:
Vinyl Coffee, 143 N. Main St. – Aug. 7
ServSafe food safety certifications available but not ODH certification. Employee observed dumping coffee into hand washing sink. Hand washing sink may only be used for hand washing.
Bacon found at 118 degrees F inside reach-in cooler and must be 41 degrees F or below for food safety. According to owner, bacon was cooked the night before, cooled and then heated to order, however it is kept out of temperature control during rush hours on top of toaster. Bacon must be cooked to at least 145 degrees F. From 135 degrees F you have two hours to get bacon to 70 degrees F and an additional four hours to get it it to 41 degrees F. It is recommended to transfer bacon into separate pan from cooking dish, ice bath if necessary, prior to storage into refrigerator. The owner also stated that the bacon is immediately placed into refrigerator after cooked and this process is not recommended for small coolers due to the possibility of raising temperature in cooler affecting other perishable food products. Bacon was discarded during inspection.
Chemical bottles found not labeled and must be with at least common name to be easily identified. These were labeled during inspection.
Flies found in sink areas and main kitchen area. Pests must be controlled to limit their presence on the premises by routinely cleaning and using pest control devices.
Soul accumulation found inside front milk cooler and back cooler.
Stained ceiling tiles found in dining room area. Once leak is repaired the tiles must be replaced.
Main St. Creamery, 145 N. Main St. – Aug. 7
Certification in food safety unavailable. Employees must be properly trained in food safety.
Employee illness policy unavailable. Employees must be informed of their responsibility to report food borne illnesses to staff managers.
Vomit and diarrhea clean-up policy posted however materials were not available. The materials must be provided for employees for safety.
Datemarking not provided for waffle batter. Perishable food must be dat4d if held more than 24 hours and discarded in seven days for food safety. Dated during inspection to the previous date.
Chemical bottle found without label. All chemical bottles must be easily identifiable for safety. Bottles were labeled during inspection.
According to manager, coney sauce is cooked and then placed into steam hot holding unit. Leftovers are cooled on counter after sauce is transferred to another pan, then placed into prep cooler. No temperatures are taken during process.
Requirement – the sauce must be cooled to 70 degrees F from 135 degrees F and then 41 degrees F or below after an additional four hours. It was recommended to placed container into ice bath to speed cooling process and temperatures must be checked to ensure safe temperatures. Temperature log is recommended. The coney sauce was at 170 degrees F in hot holding state which is good.
Chemical sanitizer test strips expired.
Restroom wall incomplete on one side and must be repaired.
Surfaces must be easily cleanable.
Hole in wall on light switch located outside restroom door, needs repaired.
Prime Meats and Deli, 240 W. East St. – Aug. 8
Stained ceiling tiles. Once leak is repaired, the tiles must be replaced.
Hand sink cabinet located near deli cases is worn and shelf is broken.
The counter top near service window is also worn.
Rust found inside ice holder, so the surface is no longer easily cleanable. All food contact surfaces must be easily cleanable to prevent contamination. According to manager, this unit is in the process of being replaced.
On the sandwich prepping table where the toppings and deli meat is stored, everything is being held on ice. Different temperatures were found. Tomatoes at 48 degrees F, banana peppers at 46 degrees F, ham salad at 40 degrees F, sliced ham at 44 degrees F. Some items were stored with ice surrounding container while others were stored on top of ice. According to owner, these items are held out for three hours and then placed back into refrigerator. Perishable food in a cold holding state must be held at 41 degrees F or below for food safety if using time without temperature control for four hours. Initial temperature of food must be 41 degrees F, after four hours the food must be discarded for food safety. According to owner, the tomatoes were recently sliced and placed on ice, so those were removed and placed into cooler as well as the ham salad.
Soil accumulation found in these areas: Ceiling vents and light covers, area on ceiling around vents.
Reach-in cooler next to grill bottom shelf had stagnant water.
Chicken found at 112 degrees F in cooling process. According to owner, the chicken had been cooling for about 30 minutes. One hour later it was at 90 degrees F. Owner observed taking temperatures and was knowledgeable about proper cooling temperatures and times. The chicken was placed into walk-in cooler. Owner stated it was at 200 degrees F when placed into container. Chicken was checked 30 minutes later and was at 70 degrees F. Perishable food during the cooling process must be from 135 degrees F to 70 degrees F in two hours, and 41 degrees F or below after an additional four hours for food safety.
Rachel’s House Catering, 3634 SR 41 NW – Aug. 8
All food temperatures were good. Overall cleanliness of facility was good. No violation at this time. Person in charge is certified in food safety and is knowledgeable about critical control points.
