Restaurant Inspections


Fayette County Public Health recently released the following restaurant inspections:

July 16

Roosters, 120 Crossings Drive. Standard and Critical Control Point (FSO) inspections. Violations/ comments: the employee health illness policy available does not include the required three illnesses. Employees must be informed of their responsibility to report any food borne illnesses to their managing staff. These illnesses must be written in their policy. The facility’s own policy for vomit and diarrhea clean up procedures were unavailable. The food service operation must have written procedures for their employees regarding vomit and diarrhea clean up. Your letter head should be included on these policies. Several food items inside of the pizza preparation cooler were found at 50 degrees Fahrenheit or above: shredded lettuce, cheese, mozzarella, sliced potatoes, onions, tomatoes, sliced turkey and ham, sliced mushrooms, diced tomatoes, chopped cucumbers, bacon, fried chicken, grilled chicken, ham and sausage mix (was at 60 degrees Fahrenheit). Perishable food in a cold holding state must be 41 degrees Fahrenheit or below to limit the growth of pathogens. All of these food items were voluntarily discarded during the inspection. According to the store manager, the cooler had been down a few days. So, they were using ice to keep the food cold; however, no procedures for time without temperature control were available. It was explained to the manager what these procedures must entail such as discard the food within four hours. The manager agreed to these procedures until the unit is repaired, reinspected and deemed safe to store perishable food. Chemical sanitizer found to high in the mechanical dish washer. Chemical sanitizer solutions must be used properly and may not exceed the manufacturer’s requirement. It was recommended to the manager to have Ecolab readjust the chemical solution concentration levels. Several food containers found stacked while wet on the clean equipment rack. After cleaning and sanitizing, equipment must be air dried. Critical Control Point inspection: employee health — visible or known symptoms and illnesses must be addressed. Time/ temperature controlled safety food — cold holding temperatures above 41 degrees Fahrenheit. Chemical — toxic substances such as chemical solutions must be used properly. A dime found inside of the food utensil drawer located in the chicken preparation area near walk-in coolers. Equipment and utensils must be stored in a place and in a way where contamination is prevented.

Walmart Distribution Center #6089, 1400 Old Chillicothe Road. Standard and Critical Control Point (FSO) inspections. Violations/ comments: food equipment found stacked while wet on the clean equipment rack. After cleaning and sanitizing, equipment must be air dried. Stained ceiling tiles found in kitchen area near the door. The facility must be maintained in good repair. According to the built-in automated thermometer for the stand-up refrigerator, it was at 44 degrees Fahrenheit. The food stored inside was at 41-42 degrees Fahrenheit; however, gravy was being cooled inside so it was recommended to remove the gravy, place in an ice bath to bring the temperature down more prior to storing it inside a small stand up refrigerator such as this one. The kitchen employees removed the gravy, put it in an ice bath immediately. Thank you.

July 15

Long John Silvers #70042, 230 S. Elm St. Standard inspection. Violations/ comments: mold residue found on the ice-guard inside of the ice machine. Food contact surfaces must be cleaned to sight and touch to prevent contamination. Mixed vegetables (corn and beans) and chopped cabbage found at 50 degrees Fahrenheit inside of the preparation cooler located near the ware-washing sink. The cooler was reading at 48 degrees Fahrenheit. Perishable food in a cold holding state must be at 41 degrees Fahrenheit or below to limit the growth of pathogens. These food items were voluntarily discarded during the inspection. The manager chose to also shut this unit down so that employees cannot use anymore. She stated that the employees fail to properly close the unit, causing the temperature to rise. Equipment no longer being used within the facility or for the food service operation must be removed from the premises. The wall and floor underneath the fryers had an accumulation of food residue and grease. The facility must be cleaned as often as necessary to keep them clean. Broken floor tiles, chipped walls and damaged ceiling tiles found throughout facility. The facility must be maintained in good repair.