BOB EVANS RESTAURANT 488

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack eggs and touched clean plate without changing gloves and washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half 49 F, Potatoes 64 F left on counter, manager voluntarily discarded half and half and placed potatoes in walk in cooler. Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For high temp dish machine. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink on cook line. Manager replaced at time of inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee cooking food with no beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near dish machine. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled.

Basic - Old labels stuck to food containers after cleaning. Old labels on dish on drying rack.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on shelf next to potatoes, manager moved potatoes at time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Metal sponge and multiple items in he's at dish area. Operator removed. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Spray bottle containing toxic substance not labeled with blue liquid under counter at front line. Operator labeled at time of inspection.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on front counter. Operator removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting of clear containers on dish drying rack.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on cooksline.

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on cooks line.

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near dish machine. Repeat Violation Warning - From follow-up inspection 2025-05-02: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer on cook line. Warning - From follow-up inspection 2025-05-02: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on cook line. Repeat Violation Warning - From follow-up inspection 2025-05-02: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 58 F, French toast mix 46 F, Salsa 46 F- retemp 41 F, ham 46 F- retemp 41F in reach in cooler. Manager placed in walk in cooler. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Eggs on cook line held on time not time marked, employee time marked at time of inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 104 F- retemp 117 F on steam table. Manager turned up heat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine.

Intermediate - Handwash sink used for purposes other than handwashing. Employee made ice bath using handwash sink. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Knives not all facing the same direction next to register. Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding missing across from dry storage room.

Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of red beans on can rack.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to napkins near register. Employee removed at time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above slicer.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on counter with coffee syrups.

Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on cook line.

Basic - Working containers of food removed from original container not identified by common name. Containers of grits not labeled. Manager labeled at time of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. French toast mix over cut onions and ham. Operator removed at time of inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 47 F-retemp 42 F, onions 50 F- retemp 43 F, corn salsa 46 F- retemp 42 F, cut leafy greens 47 F- retemp 44 F in reach in cooler on cook line. Operator placed on ice. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. For eggs held on time. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Spatula in handwash sink on cook line, operator removed at time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Food in handwash sink on cook line

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For high temp dish machine. Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Operator replaced paper towels. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted over ice machine.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves on cook line. Repeat Violation

Basic - Single-service articles improperly stored. Box of containers on floor in dry storage. Operator removed at time of inspection. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go boxes not inverted in dry storage, operator inverted at time of inspection. Corrected On-Site Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee crack raw shell eggs, change gloves and grabbed clean plate without washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Egg French toast mix over ham, peppers and onions on cook line. Raw shell eggs over cheese in walk in cooler.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. For eggs on cook line. Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For dish machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted over ice machine. Plates not inverted near dish machine. Operator inverted at time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag next to napkins, employee removed bag. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers above grill wet nesting. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line. Repeat Violation

Basic - Open dumpster lid.

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not protected next to coffee machine. Repeat Violation

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Blower above can goods.

Basic - Wet mop not stored in a manner to allow the mop to dry. At mop sink. Operator hung at time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of seasoning not labeled next to dry storage. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potatoes 62 F in reach in cooler. Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Eggs on cook line, operator time marked at time of inspection. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Quaternary ammonia.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.

Basic - Bowl or other container with no handle used to dispense food. Portion cup inside container of sugar. Operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, operator removed at time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting across from dish machine.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of soda machine.

Basic - Single-service articles not stored inverted or protected from contamination. Plastic plates not inverted in dry storage, operator corrected at time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of flower not labeled, operator labeled at time of inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese 52 F-retemp 43 F, ham 63 F- retemp 40 F, Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Ice in handwash sink on cook line. Container in handwash sink on cook line near ice machine, operator removed at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink on cook line next to ice machine, operator replaced at time of inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Portion cup with no handle in cinnamon, employee removed at time of inspection. Corrected On-Site

Basic - Ceiling tile missing. Air conditioning vent missing cover on cook line.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Glass plates not stored inverted under prep table where hot syrup is located.

Basic - Condensation or other drainage not disposed of according to law. Air conditioning vent leaking condensation on prep table on cook line, establishment can not move prep table. No contamination of food observed at time of inspection.

Basic - Dishmachine has no data plate/operating specifications.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves soiled with old food debris on cook line.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Blower on top of canned pumpkin across from walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth in reach in freezer.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0 ppm, operator remade tested at 150 ppm. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Containers of seasoning not labeled on cook line, operator labeled at time of inspection. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Garbage on the ground and/or pad around dumpster. Bagged garbage and cardboard on the ground around dumpster.

Basic - Open dumpster lid. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water inside reach in cooler located across from preparation sink/can opener in kitchen area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on preparation table and not in sanitizer solution between uses.

Basic - Working containers of food removed from original container not identified by common name. Plastic containers without labels storing sugar. Located in servers area.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shelled eggs and change gloves without washing hands, then handle ready to eat foods. Discussed proper hand washing procedures with employee and operator. Employee immediately washed hands at time of inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Temped ham (57°F - Cold Holding); pooled eggs (52°F - Cold Holding) at 9:20 am. Operator voluntarily discarded items at the time of inspection.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed pooled eggs at room temperature 52 °F. Establishment discards after 4 hour, but doesn't have written procedures. Emailed operator Time as a Public Health Control procedures.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Open dumpster lid. Repeat Violation