BOB EVANS RESTAURANT 463

High Priority - Employee washed hands with cold water. Observed an employee wash their hands with just cold water and soap. Operator remade them wash their hand with hot water. Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no device to measure their high temp machine. Operator states it's on order. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed multiple ceiling vents in the establishment with mold buildup. Operator stated they had problem with the ac and had it replaced 5 days go and are waiting on new vents to replace the old ones.

Basic - Single-service articles not stored inverted or protected from contamination. Observed multiple single service articles not property inverted. Operator inverted them. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed their sanitizer bucket at 25ppm quaternary. Operator remade the bucket to 200ppm. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Observed egg wash stored over uncooked shredded potatoes. Operator moved the potatoes. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee handle his phone and then grab a knife to cut food without changing his gloves. Operator had them change their gloves and wash their hands. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed the server hand sink used to dump ice and coffee grounds.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee place their phone on the cook line. Operator removed the phone. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handles in contact with multiple food products throughout the establishment. Operator removed them. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef being thawed in standing water. Operator turned on the water. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed their sanitizer bucket at 50ppm quaternary. Operator corrected it to 200ppm. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed their sanitizer the back exit fire extinguisher in the red.

Basic - Cardboard used to line food-contact shelves. Observed cardboard used to line food shelves in the dry storage area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed debris build up on the fan and shelves of the left side reach in cooler. Operator states they are waiting till the end of service to defrost and deep clean it.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed the vacuum breaker on the wrong side of the mop sink splitter.

Basic - Accumulation of debris on exterior of warewashing machine. Observed debris build up on the top of the dish machine.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean dishes stored on a partially rusted rack in the ware washing area. 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. Observed multiple spare ceiling tiles stored above food in the dry storage area.

Basic - Stored food not covered. Observed multiple food items in the reach in and walk in freezers not covered when not in use.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean equipment stored on partially rusted and dusty shelves in the ware-washing area.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee wearing a watch while cooking food. Operator had employee take off the watch. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed an employee cooking food on the line without a hair restraint. Operator had employee put on a hat. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed food debris build up in the reach in cooler on the right side of the cook line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Unclean building components, attachments or fixtures. Observed a dusty fan blowing onto the cook line.

Basic - - From initial inspection : Basic - Equipment in poor repair. Pot and pan shelves in the dishwasher area rusted. Warning - From follow-up inspection 2023-07-07: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior have accumulation of soil residues. Reach in cooler on the right side of the cook line. Warning - From follow-up inspection 2023-07-07: Time Extended

Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. Observed grease on pad under grease container. Manager stated container needs replaced due to small leak. Warning - From follow-up inspection 2023-03-31: Observed grease on pad. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease and food debris on shelves under flat top griddles. Warning - From follow-up inspection 2023-03-31: Observed food debris under griddles Time Extended

Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris in drain of Hand wash sink by left entrance to kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on preparation table. Employee removed drink. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket ppm <50 ppm. Sanitizer bucket water changed. PPM 300. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed green beans dumped in hand wash sink in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed buildup of food debris between flat tops on cook line.

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to clean food containers.

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Observed employee wash hands in hand wash sink in rear of kitchen. After employee washed hands in hand wash sink I immediately washed my hands in same sink. Water took approximately 1 minute to reach warm temp. Educated manager of proper hand washing protocol. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed absence of vacuum breaker at mop sink. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods in rear preparation area have buildup of dust on filters.