Restaurant Inspections


Fayette County Public Health recently released the following restaurant inspections:

MAY 31

Ol’ Redd Wagon, Inc., 101 East Court Street. Follow-up inspection. Violations/comments: Procedures for vomit and diarrhea clean-up are now available, thank you.

MAY 30

Family Dollar #22673, 70 Washington Square. Standard inspection. Violations/comments: Certification in food safety was not available, the person-in-charge must ensure that employees are properly trained in food safety. Several dented cans were found located on the sales floor shelf, food packages must remain in good condition to protect the food from contaminants. The milk and dairy cooler and reach-in freezer were not provided with a thermometer, cold or hot holding equipment must be provided with a temperature measuring device. The sales floor shelves (food) were found with an accumulation of dust, non-food contact surfaces must be cleaned at a frequency to prevent accumulation of soil residues. The men’s restroom was found with an accumulation of soil residue, the facility must be cleaned at a frequency necessary to keep them clean.

Atkinsons Bakery, 210 W. Elm Street. Standard inspection. Violations/comments: Certification in food safety was unavailable, the person in charge must ensure that employees are properly trained in food safety. Written procedures for vomit and diarrhea clean-up were available however the materials needed to carry out these procedures were unavailable, written procedures and plans must be maintained and implemented. Several food handles were observed performing multiple tasks and handling food without washing their hands in between those tasks, food employees must clean their hands and exposed portions of their arms immediately before engaging in food preparation after touching bare human body parts after using the toilet room, after handling soiled equipment or utensils during food preparation as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks after engaging in any other activity that contaminates hands. According to management employees are washing hands in a service sink, food employees must clean their hands in a hand washing sink and not in a food prep, ware washing or service sink, a hand sink must be installed to ensure proper hand washing. A food handler was observed handling donuts with their bare hands, food employees may not contact exposed ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment. The service sink (mop sink) and ware washing sink are the only sinks provided in the facility, at least one hand washing sink must be provided. The reach-in cooler located in the storage room area was found at 45 degrees, food equipment storing perishable food must be at 41 degrees or below to limit the growth of pathogens, all perishable food was discarded immediately and management called maintenance to repair cooler immediately, the food temperatures ranged between 45 and 50 degrees and also must be at 41 degrees or below. No thermometer found in the reach-in coolers, cold or hot holding equipment must be provided with a temperature measuring device. The incorrect test strips were found for the chemical sanitizer provided, a test kit that accurately measures the concentration in ppm of sanitizing solution must be provided. A covered waste receptacle was not provided in the unisex restroom, restrooms provided for women must contain a covered waste receptacle for sanitary napkins. These areas were found with an accumulation of soil residues, walls, floors, ceilings of the storage room, restroom, service sink (mop sink/hand sink) area and kitchen area, the facility must be cleaned as often as necessary to keep it clean. Missing ceiling tiles were found in storage room and back kitchen areas, stained ceiling tiles also found in back kitchen area, the reach-in freezer has an accumulation of ice inside upper area, soiled rags were found stored on service/hand sink faucet, the facility is cluttered with non-functioning equipment and items unnecessary to food operation. The physical facility must be maintained in good repair and clean, the premises must be free of items unnecessary to operation and remain litter free. No light provided in hand washing area, the light intensity must be at least 20 foot in hand wash areas for proper cleaning and easy visibility. Maintenance repaired the reach-in cooler the evening of May 30, the cooler is now reading at 41 degrees and safe to store perishable food items. The food handlers are now using gloves and deli tissue to handle the ready to eat food.