Fayette County Public Health recently released the following restaurant inspections:

June 22

Le Ella Lanes, 1428 US 22 N.W., standard and Critical Control Point (FSO) inspections. Violation/ comments: a few kitchen ceiling tiles are stained and worn. A few are also in the hand washing room near kitchen. Surfaces must be easily cleanable and remain in good repair. The kitchen floor and storage room floor has soil accumulation. Nonfood contact surfaces must be cleaned at a frequency necessary to prevent soil accumulation. Missing hand wash signs in the restrooms. Sliced tomato at 50 degrees Fahrenheit, hot dog was at 49 degrees Fahrenheit, pickles at 49 degrees Fahrenheit inside of the salad preparation cooler. Perishable food in a cold holding state must be 41 degrees Fahrenheit or below to limit the growth of pathogens. According to management, the cooler was recently stocked with the salad veggies, therefore these items were moved to another cooler. The hot dogs, salad dressings containing milk were all discarded during the inspection. This cooler may not be used to store perishable food until repaired, reinspected and deemed safe to use.

Walmart Super Center Subway, 1397 Leesburg Ave., Standard inspection. Violation/ comments: the seal between wall and hand wash sink located near ware washing sink is broken. Fixed equipment exposed to spillage of seepage must be sealed to the wall. Test strips for the chemical sanitizer was unavailable. A test kit that accurately measures the concentration in ppm of sanitizing solutions must be provided. Soil accumulation found in cabinet under soda machine and wall behind the ware-washing sink. Nonfood contact surfaces must be cleaned at a frequency necessary to prevent soil accumulation. According to management, the facility is in the process of being remodeled. All food temperatures were good. Thank you.

June 21

Adena Fayette Medical Center, 1430 Columbus Avenue, standard and Critical Control Point (FSO) inspections. Violations/ comments: the chicken was at 125 degrees Fahrenheit on the steam table. Perishable food in a hot holding state must be at 135 degrees Fahrenheit or above to limit the growth of pathogens. The chicken was reheated to 165 degrees Fahrenheit during the inspection. A few food containers found stored stacked while wet in the clean utensil rack in main kitchen area. After cleaning, equipment and utensils must be air dried. These were pulled and rewashed during the inspection. Soil accumulation on kitchen base boards. Nonfood contact surfaces must be cleaned at a frequency necessary to prevent soil accumulation.