355 S. Main St., Waynesville
Date of inspection: Dec. 5
Violations: Raw shell eggs are not maintained at 45F or less. Observed eggs sitting out on counter at 67F. Eggs were immediately discarded. To prevent the growth of pathogens, eggs that have not been treated to destroy all viable Salmonellae shall be stored refrigerated at an ambient air temperature of 45F or less.
Food equipment surfaces are not cleaned at the required frequency. Observed hot holding table/drawers and wrapper drawers dirty. Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. Equipment and/or components are not maintained in good working order. Top of egg refrigerator is in poor repair due to continued pounding of the surface by the fryer baskets. This causing the stainless steel surface to pit and not allow it to be cleanable. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Observed dirty single use food wrappers in drawers. Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
The plumbing system was not properly maintained. Observed back handwashing sink not working, facet would not turn on. A plumbing system shall be properly maintained.
The physical facilities are not being maintained in good repair. Observed tiles on walls by handsink, and storage area that need repair. The physical facilities shall be maintained in good repair.
Comments: Violations were either fixed on-site, or were to be fixed upon finishing inspection. Please fix back hand sink.
Acapulco Mexican Restaurant
916 Columbus Ave., Lebanon
Date of inspection: Dec. 5
Violations: The dish machine did not pass required sanitizer level. The chlorine was 0 ppm. Therefore, the operator will use the three compartment sinks for final sanitation. The PIC stated, “He will notify repairman and reschedule follow up inspection when the dish machine is repaired.” Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Correct By: 08-Dec-2017.
Comments: The food temperatures and equipment checked were within required parameters. Good job!
Asian Gourmet
1231 Columbus Ave., Suite G, Lebanon
Date of inspection: Dec. 5
Violations: Observed rice being improperly acidified to render it non-TCS. The operator was not properly following his HACCP plan. The recording of pH measurements for acidified rice was last noted on 11/20/17. No sushi rice from prior dates on hand to voluntarily discard. The owner is looking for paperwork and will email it once found. Meanwhile, the operator is tracking pH from this day forward and tested the pH of rice that was made that morning. The pH was 4.3. To prevent foodborne illness, an FSO or RFE that acidifies white rice for the purpose of rendering it a non-TCS food shall meet the applicable requirements of this chapter and shall have a HACCP plan that complies with this rule. Correct By: 05-Dec-2017.
Comments: The food temperatures and equipment checked were within required parameters. NOTE: Always keep current records for rice acidification readily available for review. Furthermore, discussed commercial hood cleaning and to keep invoice on hand for review.
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