Guernsey County Health Department conducted restaurant inspections from Jan. 15 to 19, revealing critical violations in several establishments.
Jan. 16
Seneca Deli Stop in Senecaville was found to have several violations, including the inability to produce a verifiable employee health reporting agreement at the time of inspection, a food employee putting on clean gloves without washing hands, an inoperative handwashing sink due to a water leak, and improper storage of raw shell eggs and raw bacon above ready-to-consume beverages. Additionally, pre-cooked, frozen meatballs were being reheated in a crockpot, but the internal temperature after approximately 2 hours was only 89.3 F, below the required temperature for safety. Tim Hortons in Cambridge had pasteurized eggs sitting out at room temperature at 64 F, above the required temperature for safe storage. The restaurant also had issues with time-stamping butter and the wash temperature of the dish machine not reaching the required level.
Jan. 17
Riesbeck’s #4 Store in Cambridge was cited for the inability of the person in charge to demonstrate knowledge of cleaning and sanitizing, as well as dirty tables, grinder, and equipment in the meat department. The store also had cleaners stored above food and an unsampled bulk water machine. The two-compartment sink used in the produce area was not properly air-gapped. The Fraternal Order of Eagles in Cambridge had hermetically sealed jars of peppers in the cooler, which is not allowed, and also failed to discard sliced tomatoes and lettuce after seven days of date marking. Francis Family Restaurant in Cambridge was found to have a food employee who did not wash hands before putting on gloves. Pure Love Bakery in Byesville had unnecessary persons present in food preparation areas, employees putting on clean gloves without washing hands, and improper storage of raw steak above ready-to-eat items. Additionally, the handheld beverage frother was not being properly stored between uses, and bulk quantities of soups were placed from the cold-holding state directly into the hot-holding unit.
