The following are food inspection reports recently released by Fayette County Public Health:
Giovanni’s, 215 W. Court St. – Aug. 14
Mold residue found inside ice machine located in dining room. Food containers on clean equipment rack found with food residue. Food contact surfaces must be cleaned to sight and touch to prevent contamination.
Soil accumulation found in these areas.
Dishroom/storage – Walls, baseboards.
Kitchen – baseboards, floor, walls, hand washing sink, stove, prep table.
Dish sink still leaking. Grease trap is also leaking onto floor. Stained ceiling tile throughout facility. Food containers found heavily stained and appears soiled. Food contact surfaces must be cleaned to sight and touch to prevent contamination.
Sanitizer found too low. The sanitizer water too hot. Another tablet was added along with cold water. Manufacturers instructions must be followed.
Vinyl Coffee, 143 N. Main St. – Aug. 15
Follow-up
Hand sink easily cleanable and no dumping observed. Bacon held cold at 40 degrees F inside sandwich prep cooler. Chemical bottles labeled now. No flies observed.
McDonald’s Restaurant, 12518 US Rte 35 NW – Aug. 15
Soil found in the following areas:
Dining room cabinets, kitchen walls and floor, under and behind equipment, syrup storage cabinet, storage room floor and walls.
Mold residue found inside the large ice machine (inner-upper area). Ice shoot on soda machine located at service window appears soiled. Food contact surfaces must be cleaned to sight and touch at a frequency necessary to keep them cleaned.
Still waiting on ODH certifications.
Vallery Farmhouse Bakery, 210 Elm St. – Aug. 15
Follow-up
Utensils and bins still found with debris. Management removed these items to be washed and instructed staff to use lids to keep utensils clean while preparing baked goods. The ice machine is now clean.
Mini fridges are now being used for employees meals only. No food from operation found inside these units.
Management still working on repairing ice machine. The food ingredients for operation were removed from the double door cooler located in dining area and placed into a cooler behind the counter (Raw eggs, cheese, pumpkin syrup/sauce) and are now protected from public (possible public tampering).
Test strips now available and within expiration date.
Chicken and egg were not observed for cooling process since they were not available to be observed. Management stated that they will be using a white board to monitor the temperatures and a probe thermometer to ensure these are cooling down properly.
No contamination observed by employees during the inspection. Hands washed and gloves used to handle ready to eat food.
Frisch’s of Washington, Inc, 1830 Columbus Ave. – Aug. 14
Mold residue in ice machine, knife holder. Plates, bowls, breakfast bar containers, knives, mugs, pop nozzles, utensil bins, microwaves, grills all found soiled throughout facility. Food contact surfaces must be clean to sight and touch.
In use utensils found soiled and stored inside dipper well that was not turned on and filled with water. In use utensils must be stored in a way to prevent contamination whether it is under running water, held inside food of 41 degrees F or below, or 135 degrees F or above. In this case the dipper well is designed to hold water at 135 degrees F or above however tone of them was not turned on. The container and utensils were removed to be washed and management turned the machine on during the inspection.
Sausage in hot holding cabinet found at 120 degrees F. According to staff these are usually prepared early in the morning and was not sure what time they were cooked. Perishable food in a hot holding state must be 135 degrees F or above for food safety. Staff was told to reheat by management.
Soups stored at buffet line found at 121 degrees F and must be 135 degrees F as well. These were recently placed into buffet table so these were reheated to 165 degrees F. Management was told that the sausage and bacon was not safe to eat.
Soil accumulation found in these areas:
Storage room – shelves, floor, under and behind equipment.
Walk-in cooler and freezer – floor, shelves, walls and doors.
Back prep area – shelves, floor, walls, counters, drains, under and behind equipment and dish washing area.
Restroom – floor, baseboards, walls and sinks.
Kitchen – floor, counters, walls, outside and inside food equipment such as coolers, hot steam tables, baseboards and under and behind equipment.
Coffee Station – Counter, floor and walls.
Dining room area – storage cabinets.
A deep clean of the facility is recommended.
Food containers found cracked, lids found melted and distorted in carious areas. Food contact surfaces must be free from cracks, smooth and easily cleanable to prevent contamination.
Complaint Inspection
A complaint was received on Aug. 14 regarding dirty dished, under cooked food and debris inside their ice. Soiled dishes were observed. Complainants food was discarded, improper hot holding temperatures were observed. Mold residue found inside ice machine and one of the ice scoopers found soiled near the coffee station.
A few food items inside walk-in cooler found without date marking. Carrots, sliced cucumbers, cole slaw, corn, green beans and sliced fruit. Once held more than 24 hours, the food must be date marked and discarded in seven days for food safety. The coleslaw was dated during the inspection. According to manager it was made today. All other items were discarded.
The dish machine rinse cycle is only reaching 160 degrees F and must be 180 degrees F to sanitize dishes. It was recommended to use three compartment sink until inspected.
Cracked floor tiles found near coffee station. Some tiles are missing and has trapped water inside.
