Restaurant Inspections

Fayette County Public Health released the following restaurant inspections:

Feb. 17

Winkin Willy’s, 608 Delaware St., standard inspection. Violations/ comments: facility needs procedures for vomiting and diarrhea. No other issues observed at time of inspection.

Feb. 11

Sonic Drive In, 403 W. Court St., follow-up inspection. Violations/ comments: the grill is now operational. The ground beef burger was at 170 degrees. No sanitizer detected in the sanitiser buckets again. Food contact surfaces must be sanitized. Eco lab employee was observed repairing the sanitiser system. After replacing a few parts, the sanitizer concentration was at approximately 200 ppm. Staff changed sanitizer buckets during the inspection. The high temperature unsafe food preparation cooler was found being used to store perishable refrigerated food items once again. According to the manager on duty, she was unaware of the malfunctioning cooler. All food items found at 46 degrees or above. Perishable food in a cold holding state must be 41 degrees or below for food safety. This unit may not be used to store perishable food items until inspected, repaired and deemed safe to use. Failure to comply may result in suspension of food license. The items voluntarily discarded: shredded cheese, relish, butter, diced tomatoes, sliced jalapenos, diced onions, shredded lettuce, and ranch dressing.

Feb. 10

Sonic Drive In, 403 W. Court St., standard and Critical Control Point inspections. Violations/ comments: Relish, diced onions, chopped lettuce, shredded cheese, mayonnaise were all found at 45 degrees or higher inside of the food preparation cooler near side door. Perishable food in a cold holding state must be 41 degrees or below to limit the growth of pathogens. All food items were voluntarily discarded during the inspection. This unit may not be used until repaired and deemed safe. The grill found not working. Employees were observed using a table top griddle to cook burgers. The ground beef burger was at 170 degrees. According to the manager, the grill had been out of service for three days. The facility was permitted to use the griddle temporarily until the grill was replaced. The service guy arrived during the inspection to repair the grill. All equipment must be maintained in good repair. The sanitizer concentration at the dish sink was undetected. Although the jug of sanitizer was available. The sanitizer Eco Lab system failed to dispense. Sanitizer was also undetected in the sanitizer buckets used to sanitize food handlers work stations. Food contact surfaces must be sanitized to prevent contamination. Management was notified immediately. She stated that they would use sanitizer packets until the system was repaired. Soil accumulation found in the following areas: kitchen walls, baseboards, floor near baseboards and inside reach in coolers, walk-in cooler shelves and floor, mop sink area and storage shelves.