Information provided by Miami County Public Health.
May 4
• Village Marathon, 211 S. Main St., Pleasant Hill: Follow-Up Inspection.
No violations were documented at the time of inspection.
The following violation(s) have been corrected since the last inspection:
Sources – packaged food labeling – Packaged food not properly labeled. Observed ROP’d frozen meat in a retail reach in freezer without proper labeling. Person-in-charge (PIC) stated that the labels do not stick on the product while frozen. Ensure that labels are on every products at all times.
Temperature measuring devices – Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. The retail cooler holding milk and the cooler holding sandwiches were both observed without a thermometer to measure the ambient air in the equipment. .
Comments: At time of inspection, the ROP’d meat in the reach in freezer was observed with labels. Both coolers were observed having a thermometer to measure the ambient air inside the equipment.
May 5
• Fazoli’s #1715, 1887 W. Main St., Troy: Follow-Up Inspection.
Repeat: At time of inspection, observed the following: 1. Grout throughout facility observed to be very worn down and holding standing water. Re-grout flooring. 2. Observed holes in fiberglass reinforced plastic walls throughout the facility making the walls not smooth and easily cleanable. Fill holes so the walls are smooth and easily cleanable. 3. Cracked tile on cove base behind wall with broaster units and reach-in pizza cooler. Repair or replace tile.
The following violation(s) have been corrected since the last inspection:
PIC: duties – ensure written procedures and plans are maintained and implemented in the facility – Written procedures and plans for time marking are not maintained and implemented.
PIC – Manager Certification – At time of inspection, facility does not have proof of an employee with manager certification in food protection.
PIC: duties – ensure employees are informed in a verifiable manner of their responsibility to report their health information – At time of inspection, verifiable employee illness policy was not available. Ensure verifiable policy is available and accessible.
PIC: duties – ensure the facility has written procedures for responding to vomiting and diarrheal events – No written procedures for responding to vomiting or diarrheal events available at time of inspection.
Hands and arms: when to wash – Food employee(s) did not wash hands when required. Observed the following: 1. Employee put away clean dishes after working with dirty dishes without washing hands. After observing this occurring, inspector informed employee that the clean dish that was touched would have to be rewashed, and hands needed to be washed. 2. Employees did not wash hands and change gloves when switching tasks. After observing this occurring, inspector informed employee to remove gloves, wash hands, and don new gloves.
Cleanliness of equipment food-contact surfaces and utensils – At time of inspection, observed the following: 1. Metal and plastic containers stored with food debris and build up on them. 2. Utensils stored with food debris and build up on them. After informing PIC, the containers and utensils were pulled for recleaning.
Ready-to-eat, time/temperature controlled for safety food – date marking – At time of inspection, observed spaghetti and liguini bins in walk-in cooler not date marked.
Time as a public health control – written procedures – No written procedures for time as a public health control for any of the following items: 1. Pizzas – Prepped but not baked 2. Mozzarella cheese Written procedures are needed for items using time as a public health control.
Food storage containers – identified with common name of food – At time of inspection, observed containers of food in walk-in cooler and prep area to not be labeled with the common name. Label containers so the contents are easily identifiable.
Fixed equipment installation – spacing or sealing – At time of inspection, prep sink seals were deteriorated resulting in gaps. Reseal around the prep sink.
Cleanliness of nonfood-contact surfaces of equipment – At time of inspection, observed the following to be unclean: 1. Observed wire rack equipment to be unclean throughout the facility. Maintain equipment free of accumulation of dust, dirt, food residue, and other debris. 2. Observed heavy buildup of food debris on the bottoms of the coveyor ovens in front prep area across from hot-holding units. Maintain equipment free of accumulation of dust, dirt, food residue, and other debris. 3. Observed front hood above conveyor ovens to have large amounts of grease and dust build-up. Ensure hood is cleaned at a frequency to preclude build-up of dust and grease. 4. Observed back spaghetti boiler hood to have dust and debris build-up. Ensure hood is cleaned at a frequency to preclude build-up of dust and grease.
Plumbing system – maintained in good repair – At time of inspection, observed mop sink faucet leaking at the junction above hose connection. Repair so piping does not leak.
Cleaning – frequency and restrictions – At time of inspection, observed the following: 1. Floor to have a large amount of food debris throughout. Clean floors. 2. Floor/wall junctions behind spaghetti boilers to have mold-like buildup. Clean floor wall junction. 3. Walls throughout observed to be dirty and have old stains and need cleaning. Clean walls. 4. Freezer floor has approximately 1/2 inch buildup of debris on center of the floor where the most foot traffic is. Clean freezer floor. 5. Air vents on the ceiling throughout the facility observed to have large amounts of dust build up. Clean vents and surrounding ceiling tiles.
Person in charge certification in food protection – FSO did not have a person in charge per shift with the person in charge certification in food protection.
Equipment components kept intact, tight, and adjusted – At time of inspection, observed the following: 1. Washing machine drain board to be propped up by several inverted bowls. PIC stated that the water doesn’t properly drain without these. Repair or adjust drain board so it operate properly without having to prop it up. 2. Walk-in freezer door has a large amount of ice build-up. Ensure freezer door is properly adjusted to preclude ice build-up and keep the door tight and adjusted. 3. Reach-in unit door seal located underneath broaster unit observed to be in disrepair. Inspector could see into the unit without opening the door due to the seal’s lack of integrity. Replace seal to ensure unit is kept tight and adjusted. 4. Magnetic knife strip above prep-sink observed to be rusty and deteriorating at time of inspection. Remove or replace.
Scheduling inspection and service for a water system device – At time of inspection, backflow device has not been certified and tested since 2018. Backflow must be certified and tested annually. Schedule testing and certification for backflow device.
Comments:
Met on-site with the general manager and area supervisor at time of reinspection.
Management discussed the violations and how Fazoli’s and the management team is working to prevent these violations from occurring in the future via training, procedures, and regular cleaning.
Some items that are started, but still in-progress include:
• Cleaning the wire racks
• Cleaning the walls
• Filling holes in the walls throughout the facility
• Replacing cracked/broken tiles
• Re-grouting the flooring
• Replacing the gasket on the reach-in lowboy unit underneath the broaster
Ensure procedures and policies are kept on-site for access by employees for future inspections. Also ensure procedures and policies are followed to ensure proper food safety.
Continue to work on cleaning throughout the facility, especially in hard to reach areas.
