Restaurant Inspections


Fayette County Public Health recently released the following restaurant inspections:

January 12

Bob Evans Restaurants, 1800 US 62 NE. Consultation. Violations/ comments: small fire in men’s bathroom around 10:55 p.m. Saturday. Baked good out front were disposed. There was no impact of the fire at kitchen. Establishment is good to open. I conducted a walk-through inspection.

January 10

Hampton Inn, 11484 Allen Road NW, Jeffersonville. Follow-up inspection. Violations/ comments: written procedures for vomit and diarrhea clean up are now available. All food are now stored at least 10 inches above the floor and protected from contamination. The pastry containers have been replaced with new containers and are now clean, smooth and easily cleanable. According to management, the kitchen area will be remodeled within the next few months. During this remodel a hand-wash sink must be installed in the main kitchen area. A layout of these changes must be provided to Fayette County Public Health department for approval prior to installation. The overall cleanliness of the kitchen has improved. Thank you.

McDonald’s Restaurant, 12518 US Route 35 NW, Jeffersonville. Follow-up inspection. Violations/ comments: the mouse was removed and no other pests or droppings observed during inspection. All hand-wash sinks are now provided with hot water or at least 100 degrees Fahrenheit. The staff restroom is now clean. The following areas are now clean: storage room, floor near back door, mop sink area, milk cooler, kitchen cabinets, drink station cabinets in dining area, and front hand-wash sink area. Thank you.

January 9

American Legion #25, 1240 US 22 NW. Standard inspection. Violations/ comments: the kitchen cabinets and sliding door cooler were found with soil accumulation. Non-food contact surfaces must be cleaned as often as necessary to prevent soil accumulation.

BPO Elks 129. 277 S. Main St. Standard inspection. Violations/ comments: several food items found without date markings inside of the walk-in cooler and reach-in cooler. Food kept inside the establishment more than 24 hours must be date marked. Perishable food must be discarded within seven days. The person in charge date marked these items during the inspection. Closed receptacles were not available for the women’s restroom. Covered waste receptacles must be provided for sanitary napkins in the women’s restroom.

January 8

Kentucky Fried Chicken, 12394 US Rte 35, Jeffersonville. Follow-up inspection. Violations/ comments: all hand-wash sinks are provided with soap and employees were observed washing their hands properly. All dented cans have been removed from the food can rack. The sandwich cooler station or coleslaw was at 40 degrees Fahrenheit. The dishes are now positioned sideways to allow them to air dry. The over-all cleanliness of facility has improved. The hand-wash sinks located inside of the restrooms are now provided with hot water reading at 108 degrees Fahrenheit. Thank you.

Werners Smokehouse, 11396 Allen Road, Jeffersonville. Standard and Critical Control Point (FSO) inspections. Violations/ comments: an employee observed making himself/herself a salad from the salad preparation cooler with bare hands. No bare-hand contact with ready-to-eat foods to prevent contamination. Management was notified immediately and was observed talking to employee. Also, the manager stated that she instructed her staff to replace (the food.) Several food containers were found without labels. Containers holding food removed from its original packages must be labeled. These containers were labeled during the inspection. Dishes observed stacked while wet on kitchen shelf. After cleaning and sanitizing, equipment and utensils must be air dried to prevent contamination. A few clear pitchers were found cracked. Food contact surfaces must be free of cracks, smooth and easily cleanable to prevent contamination. These pitchers were discarded during the inspection. The storage kitchen rack located by swinging door was found with soil accumulation. Non-food contact surfaces must be cleaned as often as necessary to prevent soil accumulation. The hand-wash sink inside the men’s restroom was not provided with hot water of at least 100 degrees Fahrenheit. Hot water must be provided of at least 100 degrees Fahrenheit. Knowledge and responsibility: the person in charge is certified in food safety and displayed good knowledge of critical control points however, a few critical violations were present.

Wendy’s #800836, 12498 US 35, Jeffersonville. Follow-up inspection. Violations/ comments: the sour cream packages and creamers were removed from the chili preparation station and placed inside reach-in cooler. They were observed at 38 degrees Fahrenheit. The onions and cheese were at 41 degrees Fahrenheit located in chili prep cooler. The ice cream machine was at 41 degrees Fahrenheit (chocolate) and 38 degrees Fahrenheit (vanilla). All food observed in walk-in cooler are now properly date marked. No cracked food containers observed. Hot water is now provided at the hand-wash sink near the mop sink however, parts had to be ordered for the hand-wash sinks inside the restroom.

January 7

Kentucky Fried Chicken, 12394 US Rte 35, Jeffersonville. Standard and Critical Control Point (FSO) inspections. Violations/ comments: hand sanitizer instead of soap was provided at both hand-washing sinks in the kitchen area. Soap must be provided at all hand-wash sinks. Management was notified immediately and both dispensaries were provided with soap immediately. Soap is needed to ensure proper hand-washing. Dented cans found on food can rack. Food packaged must remain in good condition to protect from contaminants. The coleslaw, sliced cheese, onions, pickles and lettuce stored ‘inside’ a sandwich station cooler were all reading at 60 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 discarded immediately. According to management, the cooler unit was never turned on. The manager turned the unit on during the inspections. The cooler may not be used until reading at 40 degrees Fahrenheit or less. Dishes found stored while wet. After cleaning ad sanitizing, equipment and utensils must be air dried. The following areas were found with soil accumulation: self-serving drink station, microwaves, kitchen floor under equipment, hand-wash sinks located in restrooms and mop sink area. Non-f00d contact surfaces must be cleaned at a frequency necessary to prevent soil accumulation. Hot water of at least 100 degrees Fahrenheit was not provided at the hand wash sinks inside the restrooms. According to management, the ice cream machine is broken and has been for at least three months. All equipment must be maintained in good repair. Knowledge and responsibility: the person in charge is trained in food safety however, critical violations were present.

McDonald’s Restaurant, 12518 US Route 35 NW, Jeffersonville. Standard and Critical Control Point (FSO) inspections. Violations/ comments: a dead mouse found in the storage room. Dead rodents and other pests must be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition or attraction of pests. Management provided a receipt of last pest control treatment held on Jan. 6, 2020. The hand-wash sinks in all restrooms were not provided with water of at least 100 degrees Fahrenheit. All hand-wash sinks must be equipped to provide hot water of at least 100 degrees Fahrenheit. The staff restroom was found heavily soiled. The following areas were found with soil accumulation: storage room walls, floor, shelves, floor near back door, supply storage area floor, mop sink area, ware-wash area, food-preparation areas, milk cooler, kitchen cabinets, drink station cabinets in dining area, front hand-wash sink area. The physical facility must be cleaned as often as necessary to keep it clean. Knowledge and responsibility: the person in charge displayed good knowledge of critical control points and no critical violations were present.

January 6

Wendy’s #800836, 12498 US 35, Jeffersonville. Standard inspection and consultation (Jan. 7, 2020). Violations/ comments: small packages of sour cream and creamer were found at 60 degrees Fahrenheit located on front counter. Perishable food items in a cold holding state must be 41 degrees Fahrenheit or below to limit the growth of pathogens. These food items were voluntarily discarded during the inspection. The table top cooler where they were stored may not be used until repaired, inspected and deemed safe to store perishable food. Several chopped fruits and veggies were found stored inside of the walk-in cooler without a date mark. Food kept in a food establishment more than 24 hours must be date marked. Refrigerated perishable food must be discarded in seven days to minimize the growth of pathogens. Plastic food containers found cracked and heavily stained. Food contact surfaces must be smooth and easily cleanable to prevent contamination. The manager voluntarily discarded the containers immediately. No hot water provided at the hand-wash sinks located near mop sink and in women’s restroom. All hand-wash sinks must be provided with water of at least 100 degrees Fahrenheit to ensure proper hand-washing. The back flow prevention device on the mop sink is broken. All equipment must be maintained in a state of good repair. Knowledge and responsibility: the person in charge is certified in level two managers food safety however, several critical violations were present. Variance: procedures for the variance on cheese were available. The facility chooses to keep the cheese at 41 degrees Fahrenheit and it was observes at 41 degrees Fahrenheit.

January 3

Hampton Inn, 11484 Allen Road NW, Jeffersonville. Standard inspection. Violation/ comments: the person in charge is certified in food safety through the Hampton Inn however, was unable to display knowledge of critical points. The person in charge must ensure that employees are properly trained in food safety and performing the necessary duties to keep the food safe and facility sanitary. A management certified in food safety was unavailable. Again, employees must be properly trained. An employee health notification policy was unavailable. Employees must be informed of their responsibility to report any food borne illnesses to their managing staff. Written procedures for vomit and diarrhea were unavailable. The food service operation must have written procedures for their employees regarding vomit and diarrhea clean up. Boxes of food found stored on the kitchen floor. Food must be stored 10 inches above the ground to protect food from contamination. The pastry containers were found heavily stained and soiled. Food contact surfaces must be smooth and easily cleanable to prevent contamination. These containers must be discarded. Several kitchen cabinets were found broken and no longer easily cleanable. Non-food contact surfaces must be free of unnecessary ledges, projections and crevices and designed to allow easy cleaning and to facilitate maintenance. Chemical sanitizer test strips were unavailable. Concentration of sanitizing solution must be accurately determined by using a test kit or other device. The following areas were found with soil accumulation: kitchen drawers, cabinets and shelves, kitchen floor and containers. Non-food contact surfaces must be cleaned at a frequency necessary to prevent soil accumulation.

Whits Frozen Custard, 401 S. Elm St. Standard inspection. Violations/ comments: a box of freezer pops found on top of uncovered food containers inside of the walk-in freezer. Uncovered food must be stored in a place and in a way to prevent contamination. The freezer pops were removed during inspection. Plastic spoons used for scooping dry food were found with the handles down inside the food. Utensil handles must be positioned above the food content to prevent contamination. According to one of the food employees, all of the employees wear gloves when handling all food items including the utensils for dry food. The handles were re-positioned out of food content.