The Guernsey County Health Department conducted restaurant inspections from January 15 to 19, uncovering critical violations at several establishments.
January 16
Seneca Deli Stop, 166 High St., Senecaville: The Person In Charge (PIC) could not provide a verifiable employee health reporting agreement during the inspection. A food employee wore clean gloves without washing hands. The handwashing sink was inoperable due to a water leak. Raw shell eggs and raw bacon were stored above ready-to-consume beverages. Pre-cooked, frozen meatballs were being reheated in a crockpot, but their internal temperature after approximately 2 hours was only 89.3 F. Cooked, time and temperature controlled for safety (TCS) foods must be rapidly reheated to 135 F or above to prevent pathogen growth.
Tim Hortons, 1721 Southgate Parkway, Cambridge: Pasteurized eggs left at room temperature registered 64 F. TCS food should be held at 41 F or below to prevent the growth of harmful organisms. Butter was not time-stamped. The dish machine wash temperature was 140 F, below the required 160 F for conveyor-type machines and 150 F for others.
January 17
Riesbeck’s #4 Store, 1731 Southgate Parkway, Cambridge: The PIC could not demonstrate knowledge of cleaning and sanitizing. The tables, grinder, and equipment in the meat department were unclean. Cleaners were stored above food. The two-compartment sink in the produce area was not properly air-gapped.
Fraternal Order of Eagles, 1930 E. Wheeling Ave., Cambridge: Hermetically sealed jars of peppers were found in the cooler, which is not permitted. Sliced tomatoes and lettuce were date-marked January 5 and not discarded after seven days.
Francis Family Restaurant, 1038 Wheeling Ave., Cambridge: A food employee did not wash hands before putting on gloves.
Pure Love Bakery, 142 S. Second St., Byesville: There were unnecessary individuals present in the food preparation, food storage, and warewashing areas. Employees put on clean gloves without washing hands. Raw steak was stored above ready-to-eat items. The handheld beverage frother was stored in a container of sanitizing solution that was emptied and refilled daily. Bulk quantities of soups were placed from cold-holding directly into hot-holding units without rapid reheating. TCS foods must be hot-held at 135 F or above. Bacon and cheese breakfast fry pie in a hot-holding display case had an internal temperature of 78.8 F. TCS foods must be hot-held at 135 F or above to prevent pathogen growth. Pepperoni rolls and butter were stored at room temperature. TCS foods must be cold-held at 41 F or less. Butane fuel cylinder was stored beside and above cake toppings. Pre-packaged items were not labeled with allergen declaration or ingredient listing. Ice maker received water for making ice via a plastic tube placed in a gallon jug of purified drinking water. Condensate drainage from the unit was conveyed to a plastic bucket located on the floor behind the unit.
Wally’s Pizza, 1860 E. Wheeling Ave., Cambridge: Employees were not informed of their responsibility to report information about their health. Employees used the three-compartment sink and employee bathroom to wash hands. Cheese sitting out registered 41-49 F, below the required 41 F or below for cold-holding TCS foods.
January 18
The Home Towner Café, 201 Pike St., Quaker City: Several food items, including tomatoes, chicken, butter, sliced and cubed ham, were not at the proper temperature. TCS food should be kept at 41°F or below to prevent harmful organisms from growing. Fish, sour cream, cottage cheese, pepper jack cheese, and cinnamon butter were all discarded. All other TCS foods were removed from the unit until it is fixed and registers below 41 F.
Chelsa's Country Kitchen, 313 Dewey Ave., Cambridge: A 5-gallon square plastic bucket was placed under an air-gapped drain line from the soda dispensing machine to catch leaking and overflowing drainage.
Hondro's Market, 232 Dewey Ave., Cambridge: PIC was unable to demonstrate knowledge by having no critical violations. Multiple critical violations were observed. Packaged one lb. portions of ground raw pork were in bags labeled "Not for Sale" indicating they are custom processed. Panini grill had buildup and accumulations on food contact surfaces. A large pile of corroded pennies was on the prep sink drainboard. The broiler was dirty. Beverage dispensing machine nozzles had accumulations of syrup and mold. Loctite adhesive, isopropyl alcohol, 3-in-1 oil, and several other chemical products were stored with or above food, equipment, and utensils in the front food preparation area. Sub sandwiches prepared and packaged in-house were not labeled with ingredients or allergens.
January 19
Plus 1 Pizza, located at 10355 Pioneer Road in Byesville, did not have a verifiable employee health reporting agreement on file during the inspection. Additionally, spray bottles containing chemical solutions were not labeled with their contents' common names.