BOB EVANS RESTAURANT 580

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed boxes of ready to eat food being stored under raw meat storage rack in walk in cooler. Manager removed box and placed on rack off the floor. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Shell eggs being held at 67F, sliced cheese being held at 67F. Advised employee and manager to put high stacked cheese and top two egg flats in cooler to cool back down. Manager put cheese back in walk in, employee put egg flats in reach in cooler. re-temped at 10:48, cheese temped at 47F, eggs temped at 51F. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken gravy hot holding at 112F, employee reheated gravy to 181F. Corrected On-Site

Basic - Ceiling tile missing. Observed missing ceiling tiles in employee break room. Repeat Violation

Basic - Equipment in poor repair. Bottom cover of upright reach in cooler in poor repair. Observed cracked containers holding cooked turkey in walk in cooler.

Basic - Food stored on floor. Observed boxes of food being stored on the floor in walk in cooler. Manager put boxes on rack off the floor. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above salad station soiled with food debris.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior, and gaskets on cold table under grill on cook line soiled with food debris. Bottom fridge in Reach in cooler on far left of cook line soiled with food debris. Juice machine on right side of server station soiled with food debris. Right of server station bottom of flip top unit soiled with black substance.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink in front of restaurant is slow draining. Repeat Violation

Basic - - From initial inspection : Basic - Ceiling tiles missing in break room by office Warning - From follow-up inspection 2025-08-05: Time Extended

Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink by front register. Warning - From follow-up inspection 2025-08-05: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left make line cooler: cut tomatoes (53F - Cold Holding); feta (52F - Cold Holding). Manager put product in freezer, and is calling for service on unit. Corrective Action Taken

Basic - Damaged can not properly segregated. Can of green beans on dry storage rack. Manager stated can just came in and she accidentally dropped can. Discussed with manager proper segregation and procedure for dented cans. Manager moved Corrected On-Site

Basic - Ice buildup in left make line cooler.

High Priority - Dented/rusted cans present. See stop sale. Observed 1 dented can of pumpkin. Manager removed can. Stop sale issued.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef over a box of open blue berries in the walk in freezer. Manager corrected Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked sausage crumble with no date marking. Manager stated that she was going to dispose item. Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed lemons over RTE carrots in the walk in cooler. Manager corrected storage. Corrected On-Site

Basic - Very slow draining water in handwash sink. Hand wash sink by the register and on the left side of cook line were draining very slowly.

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Observed missing floor grout throughout kitchen and dish area causing for standing water Repeat Violation Warning - From follow-up inspection 2024-02-06: Time Extended

High Priority - Dented cans present. See stop sale. Green beans

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live fly on batter dispenser in dish area

Basic - Damaged food not properly segregated. Can of green beans in storage

Basic - Floor tiles in disrepair in kitchen and dish area

Basic - Floors not maintained smooth and durable. Observed missing grout and standing water throughout kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler racks, fan covers and flaps soiled

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

Basic - Light not functioning. Light out at hood system.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In between fryers soiled with grease and food debris.

Basic - Silverware/utensils stored upright with the food-contact surface up. In ware washing area. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk cooler.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed dish machine digital gauge broken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on service line

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooler at end of cookline

Basic - Open dumpster lid.

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

Basic - Floor area(s) covered with standing water. Dishroom

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. North end of cookline

Basic - Silverware/utensils stored upright with the food-contact surface up. On front counter