Restaurant Inspections

Restaurant Inspections August 1-20

Restaurant Inspections August 1-20 – The following Circleville and Pickaway restaurant inspections are for food establishments that were recently inspected by the Pickaway County General Health District. See the details below on the summary of restaurant inspections violations. View all restaurant inspections details at the Pickaway County General Health District website.

See past inspections here.

Summary of restaurant inspections violations of Circleville and Pickaway restaurant establishments

  • August 1
    • Pettit’s Market – Williamsport – 1 critical; 12 non-critical
    • Crown Hill Golf Club – 0 critical; 1 non-critical
    • Holiday Inn Express – 3 critical; 2 non-critical
  • August 5
    • White Castle System, Inc. #31 – 0 critical; 2 non-critical
    • EG Transpire – 0 critical; 0 non-critical
  • August 8
    • Split Rock Golf Club – 0 critical; 0 non-critical
  • August 13
    • Correction Reception Center – 1 critical; 5 non-critical
    • Pickaway Correctional Institution – 0 critical; 3 non-critical
  • August 19
    • United Dairy Farmers #672 – 0 critical; 2 non-critical
    • Circleville Fast Freeze – 1 critical; 4 non-critical


Pettit’s Market – Williamsport 
107 Mill St., Williamsport
August 1 – 1 critical; 12 non-critical

Standard Inspection

Critical Violations

  • 3717-1-07(B) / Poisonous or toxic materials: Working containers – common name.
    • Critical Corrected During Inspection Observed a working container of window cleaner that was not properly labeled. The PIC properly labeled the bottle at the time of the inspection. Label all chemicals to prevent their misuse.

Non-critical Violations

  • 3717-1-04.5(B)(5) / Equipment food-contact surfaces and utensils – cleaning frequency.
    • Observed coffee dispensers on the cappuccino machine had a build up of the dry powder inside. Clean thoroughly and often to prevent this build up which may lead to mold growth.
  • 3717-1-04.5(C) / Cooking and baking equipment – cleaning frequency
    • Observed pans heavily encrusted with food debris. Soak and clean pans thoroughly and often to prevent this build up.
  • 3717-1-03.2(M) / Wiping cloths – use limitation
    • Observed wiping clothes not stored in sanitizer buckets when not in use. Wiping cloths shall be held in sanitzer between uses to prevent any bacterial growth. 
  • 3717-1-03.2(K) / In-use utensils – between-use storage.
    • Observed a spatula with cooked food debris not properly stored. In use utensils shall be stored using one of the following methods: – In hot water at 135F or higher – In running water – In foods as long as the food is stored at the proper temperature – In a clean and dry location and cleaned at a frequency to prevent debris build up. Recommend storing the spatulas on the grill to stay hot OR in a pan of water on the grill.
  • 3717-1-04.8(G)(1) / Kitchenware and tableware – handling of single-service and single use articles.
    • Corrected During Inspection Observed plastic silverware stored mouth contact portion up. The PIC wore gloves and flipped the silverware right side up at the time of the inspection. Stored all utensils with their handles facing out to prevent bare-hand contact. 
  • 3717-1-04.1(H) / Nonfood-contact surfaces – cleanability
    • Observed plastic cover on tongs was becoming cracked and no longer easily cleanable. Remove plastic coating or replace utensil. Nonfood contact surfaces shall be smooth and easily cleanable. 
  • 3717-1-04.4(A)(3) / Equipment – cutting or piercing parts of can opener not maintained.
    • Repeat Observed metal fragments on can opener. Replace blade or clean often to prevent buildup of metal shavings.
  • 3717-1-04.1(KK) / Food equipment – certification and classification.
    • Observed the microwave in the kitchen was not commercial grade. All equipment shall be commercial grade.
  • 3717-1-04.5(D) / Nonfood-contact surfaces – cleaning frequency.
    • Observed that the microwave had some food debris along the sides. Clean the microwave thoroughly and often to prevent this build up.
  • 3717-1-06.4(B) / Cleaning – frequency and restrictions.
    • Observed various areas around the facility that were not maintained clean including but not limited to: – The area underneath the pizza prep station. – The rear ventilation to the kitchen.
  • 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition.
    • Observed some debris build up on the fume hood vents. Clean thoroughly and often to prevent build up which may fall into foods during cooking.
  • 3717-1-06.2(I)(3) / Lighting – intensity (50 FC)
    • Observed lights out in the fume hood. Replace lights to prevent employee injury while working with foods.

Comments:

Observed flies in the kitchen area of the facility. Despite that it is summer the facility must work to control the fly population. This includes using fly strips and preventing doors from staying open during deliveries as much as possible. The inspector does not believe the amount of flies necessitates a violation, but does believe that the facility should continue to improve its cleanliness and pest control. Suggested installing air curtains to the manager. All fly strips shall be used in areas NOT above food prep to prevent any dead flies from falling into foods.


Crown Hill Golf Club
9500 W. US-22, Williamsport
August 1 – 0 critical; 1 non-critical

Standard Inspection

Non-critical Violations

  • 3717-1-05.1(C)(1) / Handwashing sink – required water temperature
    • Handwashing sink water below 100°F. No hot water in the bathrooms. The faucets need to be supplying at least 100F water for hand washing

Holiday Inn Express
23911 S US Rte 23, Circleville
August 1 – 3 critical; 2 non-critical

Standard/Critical Control Point Inspection

Critical Violations

  • 3717-1-02.4(C)(14) / PIC: duties – ensure employees are properly trained in food safety, including food allergy awareness.
    • Critical Person in charge did not ensure their employees are properly trained in food safety. There was no one on site that has level 1 or level 2 food training. Food training classes must be taken. Someone in management needs to get level 2 training, and the food staff needs at least level 1 training since the manager will not be here at all times when food is being served.
  • 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food – cold holding.
    • Critical TCS foods not being cold held at the proper temperature. Cream cheese containers were sitting at room temperature. These were voluntarily discarded.
  • 3717-1-03.4(I)(2) / Time as a public health control – four hour time limit
    • Critical Improper use of time as a public health control (4 hours). Time was not being tracked, and they agreed to dispose of all hot food at the end of the service period. They operate from 6 am to 9:30 pm, so the food should not have gone over 4 hours, but time was not being tracked.

Non-critical Violations

  • 3717-1-02.4(A)(2) / PIC – Level Two Certified Manager
    • Repeat Facility does not have an employee with level two certification in food protection. There was no one that has either level 1 or level 2 training at the time of inspection. 
  • 3717-1-03.4(I)(1) / Time as a public health control – written procedures
    • No written procedures for time as a public health control. There is no written procedure for using time as a public health control.

White Castle System, Inc. #31
24599 US-23, Circleville
August 1 – 0 critical; 2 non-critical

Standard Inspection

Non-critical Violations

  • 3717-1-03.2(K) / In-use utensils – between-use storage.
    • Corrected During Inspection In-use utensils improperly stored. The spatulas for the front grill were laying out and the grill was not being used
  • 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
    • Non-food contact surfaces of equipment are unclean. Clean the gaskets on the two corner freezers and the underside of the handles on the two door freezer by the fryers.

Correction Reception Center
11271 OH-762, Orient 
August 13 – 1 critical; 5 non-critical

Standard/Critical Control Point Inspection

Critical Violations

  • 3717-1-04.1(C) / Food-contact surfaces – cleanability
    • Critical Observed the kettle ladle and several stainless pan lids that were cracked. Replace or maintain equipment to allow easy cleanability. 

Non-critical Violations

  • 3717-1-04.8(A) / Equipment and utensils – air-drying required.
    • Observed clean dishes not completely air dried before stacking. Make sure dishes are completely dry before stacking.
  • 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted.
    • Repeat Observed line 2 standing cooler door had a damaged seal and would not stay shut. Properly repair or replace equipment to prevent damage to food and equipment. Observed freezers 1, 2 and 3 had a large amount of ice buildup. Remove ice to prevent damage to coolers.
  • 3717-1-05.1(S) / Plumbing system – maintained in good repair.
    • Observed sinks in line 1, line 2, diet area, the dish room, and various locations in the kitchen that had leaks. Maintain plumbing system in good repair.
  • 3717-1-06.1(C) / Floor and wall junctures – coved, and enclosed or sealed.
    • Observed wall junction around freezer 1 and 2 were pulling away from the wall. Properly caulk or seal these areas to prevent them from collecting food or other debris. 
  • 3717-1-06.1(A) / Floors, walls, and ceilings.
    • Observed areas where the floor was wearing down and is no longer smooth and easily cleanable. Continue to improve and repair the floors so that they are smooth and easily cleanable.

Comments:

Critical Control Points:
I. Employee Health – Person in charge is aware of the OAC requirements and has an employee health policy. Visible or known symptoms and/or diagnoses of illness are addressed according to OAC. Proper use of restriction and exclusion.
II. Good Hygienic Practices – Food employees eat, drink, and use tobacco only in designated area; do not use utensils more than once to taste food that is sold or served; no discharge from eyes, nose, and mouth.
III. Preventing Contamination by Hands – Adequate handwashing facilities supplied and accessible; hands clean and properly washed; no bare hand contact with ready to eat foods.
IV. Demonstration of Knowledge – Person in Charge demonstrates knowledge by being certified in food protection, responding to food safety questions regarding the operation, or operation complies with the OAC.
V. Food from Approved Source – Food obtained from approved source; received at proper temperature; good condition, safe & unadulterated. Required records available for shellstock tags and/or parasite destruction.
VI. Time and Temperature Controlled for Safety Food – Facility uses proper cooking time and temperatures. Reheating procedures for hot holding; cooling time and temperatures; hot holding temperatures; cold holding temperatures; date marking and disposition. Time as public health control procedures and record.
VII. Protection from Contamination – Food is properly separated and protected. Food contact surfaces are cleaned and sanitized. OBSERVED KETTLE LADLE WAS PEELING AT A WELD. PROPERLY FIX OR REPLACE LADLE TO ALLOW EASY CLEANABILTY.
VIII. Consumer Advisory – facility does not provide any raw or undercooked foods. 
IX. Highly Susceptible Populations – Pasteurized foods used prohibited foods not offered.
X. Chemical – Food additives are approved and properly used. Toxic substances properly identified, stored, and used.


Pickaway Correctional Institution
Orient 
August 13 – 0 critical; 3 non-critical

Standard/Critical Control Point Inspection

Non-critical Violations

  • 3717-1-04.8(A) / Equipment and utensils – air-drying required.
    • Repeat Observed clean pans were not properly air dried before stacking. Allow clean materials to completely air dry before stacking. 
  • 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
    • Observed the metal piece between the door of the “fresh favorites” cooler was not secure. Maintain equipment in good repair to allow easy cleanabilty and prevent further damage.
  • 3717-1-05.1(S) / Plumbing system – maintained in good repair.
    • Observed a leaky faucet across from the service line. Maintain plumbing fixtures in good repair.

United Dairy Farmers #672
520 E Main St, Circleville
August 19 – 0 critical; 2 non-critical

Standard Inspection

Non-critical Violations

  • 3717-1-02.4(A)(2) / PIC – Level Two Certified Manager
    • Repeat Facility does not have an employee with level two certification in food protection.
  • 3717-1-03.2(Q) / Food storage – preventing contamination from the premises.
    • Observed large amounts of ice build up on foods stored in the walk in freezer. Have this unit serviced. Observed eggs being stored on the ground. All food items should be a minimum of six inches off the floor.

Circleville Fast Freeze
161 Edison Ave., Circleville 
August 19 – 1 critical; 4 non-critical

Standard Inspection

Critical Violations

  • 3717-1-05.1(O)(2) / Using a handwashing sink – other uses prohibited.
    • Critical Handwashing sink is being used for purposes other than handwashing.

Non-critical Violations

  • 3717-1-02.4(A)(2) / PIC – Level Two Certified Manager
    • Repeat Facility does not have an employee with level two certification in food protection.
  • 3717-1-06.2(B) / Handwashing cleanser – availability.
    • No hand soap at handwashing sink(s).Cannot use dish soap as a substitute.
  • 3717-1-04.8(F) / Storage – prohibitions – utensils, equipment and linens.
    • Observed clean equipment being stored in the handwashing sink.
  • 3717-1-06.4(B) / Cleaning – frequency and restrictions.
    • The floor needs to be cleaned at least daily to remove build up of debris.

View past restaurant inspections here.

Restaurant Inspections August 1-20

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