IN THE KITCHEN: Fat Patty’s

fatpattys800

Health Department Inspection Report

During a June 21st, 2017, routine, inspection by a Putnam County Board Of Health Sanitarian, Fat Patty’s Restaurant, of 4156 State Route 34, Teays Valley, was cited for the following violations:

 

Fat Patty’s – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Routine
Inspection date: 21-June-2017
Violations: A summary of the violations, found, during the inspection, are listed below:
20 – 3-501.16 (Cold) – POTENTIALLY HAZARDOUS FOOD, COLD HOLDING

Observation:  Ham in upright refrigerator at at 45F.
Correction:  Maintain cold potentially hazardous foods at or below 41°F
45 – 4-501.11 – GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION

Observation:  Door gasket torn on True upright. Line freezer not operating.
Correction:  
47 – 4-601.11(C) – NON-FOOD CONTACT SURFACES

Observation:  Hood filters dirty.
Correction:  
14 – 4-703.11 – HOT WATER AND CHEMICAL

Observation:  Sanitization rinse in high-temperature dishmachine reads 180°F, but does not turn the temperature tape black in color.
Correction:  Adjust exposure time to hot water so utensils reach a minimum surface temperature of 160°F.
49 – 5-205.15 – SYSTEM MAINTAINED IN GOOD REPAIR (REPAIRED)

Observation:  Prerinse hose in poor repair.
Correction:  Repair the plumbing system to conform to the LAW.
52 – 5-501.115 – MAINTAINING REFUSE AREAS AND ENCLOSURES

Observation:  Dumpster area dirty.
Correction:  Remove all unnecessary items storage area or enclosure used to store refuse, recyclables, and returnables.
53 – 6-501.11 – PHYSICAL FACILITIES – GOOD REPAIR

Observation:  Floor tile in poor repair in dish washing area.
Correction:  Maintain the physical facilities so they are in good repair at all times.
Equipment temperatures
 
Food temperatures
 
Warewashing temperatures
 

Comments:

Fat Patty’s – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Routine
Inspection date: 03-January-2017
Violations: A summary of the violations, found, during the inspection, are listed below:

 

3-304.14
Corrected During Inspection: Employee observed cleaning with wiping cloth at 0 ppm.
Ensure all wiping cloths are stored in sanitizer when not in use.
3-501.13
Corrected During Inspection: Food item was being improperly thawed by sitting in room temperature water in 3 bowl sink.
Running water was turned on in order to properly thaw food.
4-501.11
Beverage air prep table (next to fry freezer) is not functioning.
Food moved/put on ice and maintenance was called before inspection. Maintenance will be here tomorrow to replace broken part.
4-602.13
The walk-in freezer is not cleaned on a frequent basis
Clean all equipment on a routine basis to prevent accumulation of soil residues.
4-602.13
Corrected During Inspection: The microwave is not cleaned on a frequent basis.
Microwave cleaned.
6-501.16
Corrected During Inspection: Mop heads stored in bottom of mop sink.
Mops hung up.

Comments:

 

Fat Patty’s – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Routine
Inspection date: 19-October-2016
Violations: A summary of the violations, found, during the inspection, are listed below:

 

3-501.16 (Cold)
Corrected During Inspection: Critical Cooked chicken at 46F in prep refrigerator and walkin.
Maintain cold potentially hazardous foods at or below 41°F
4-501.11
Walkin door gasket in poor repair. Some walkin sheves chipping.

4-601.11
Hood filters greasy above fryers.
Maintain food contact surfaces in a clean condition.
5-205.15(B)
Prerinse hose in poor repair at dish washing area.

6-501.11
Repeat Floor tile in poor repair in dish area.
Maintain the physical facilities so they are in good repair at all times.

Comments:

Fat Patty’s – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Follow up
Inspection date: 30-June-2016
Violations: A summary of the violations, found, during the inspection, are listed below:

 

3-501.15
Corrected During Inspection: Chicken wing was being cooled in a bag in the walk-in.
Adjust procedures or methods to assure that food is properly cooled to 41°F or below.
6-501.11
Broken and missing floor tiles in the dish washing area.
Maintain the physical facilities so they are in good repair at all times.

 

The following violation(s) have been corrected since the last inspection.
3-501.16 (Cold)/POTENTIALLY HAZARDOUS FOOD, COLD HOLDING
Blue cheese in mountain dew cooler being cold held at 47°F.
Maintain cold potentially hazardous foods at or below 41°F

Comments:

Fat Patty’s – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Routine
Inspection date: 29-June-2016
Violations: A summary of the violations, found, during the inspection, are listed below:

 

3-501.15
Corrected During Inspection: Chicken wing was being cooled in a bag in the walk-in.
Adjust procedures or methods to assure that food is properly cooled to 41°F or below.
3-501.16 (Cold)
Critical Blue cheese in mountain dew cooler being cold held at 47°F.
Maintain cold potentially hazardous foods at or below 41°F
6-501.11
Repeat Broken and missing floor tiles in the dish washing area.
Maintain the physical facilities so they are in good repair at all times.

Comments:

Fat Patty’s – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Follow up
Inspection date: 21-April-2016
Violations: A summary of the violations, found, during the inspection, are listed below:

 

2-401.11
Corrected During Inspection: Critical Drinking cup without cover was observed over drink preparation area.
Provide approved beverage container in food preparation area.
3-501.15
Corrected During Inspection: Cooked vegetables were being cooled with tight fighting lid.
Adjust procedures or methods to assure that food is properly cooled to 41°F or below.
6-501.11
Broken floor tiles in dish washing area.
Maintain the physical facilities so they are in good repair at all times.
6-501.12
The walk-in freezer floor is visibly soiled.
Clean the physical facilities at a frequency necessary to keep them clean.

 

The following violation(s) have been corrected since the last inspection.
3-501.16 (Cold)/POTENTIALLY HAZARDOUS FOOD, COLD HOLDING
Cheese, chicken, and beef in grill side prep cooler being cold held at 52,47, and 46°F. Beef, sliced meat, and cooked vegtables in grill cooling drawer being held at 67, 58, and 65.
Maintain cold potentially hazardous foods at or below 41°F
4-501.11/GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION
Grill cooling drawer and grill side prep cooler not cooling.
Maintain equipment in good repair.

Comments:

Fat Patty’s – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Routine
Inspection date: 20-April-2016
Violations: A summary of the violations, found, during the inspection, are listed below:
2-401.11
Corrected During Inspection: Critical Drinking cup without cover was observed over drink preparation area.
Provide approved beverage container in food preparation area.
3-501.15
Corrected During Inspection: Cooked vegetables were being cooled with tight fighting lid.
Adjust procedures or methods to assure that food is properly cooled to 41°F or below.
3-501.16 (Cold)
Critical Cheese, chicken, and beef in grill side prep cooler being cold held at 52,47, and 46°F. Beef, sliced meat, and cooked vegetables in grill cooling drawer being held at 67, 58, and 65.
Maintain cold potentially hazardous foods at or below 41°F
4-501.11
Grill cooling drawer and grill side prep cooler not cooling.
Maintain equipment in good repair.
6-501.11
Repeat Broken floor tiles in dish washing area.
Maintain the physical facilities so they are in good repair at all times.
6-501.12
The walk-in freezer floor is visibly soiled.
Clean the physical facilities at a frequency necessary to keep them clean.

Comments:

Fat Patty’s – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Routine
Inspection date: 06-January-2016
Violations: A summary of the violations, found, during the inspection, are listed below:

 

3-501.15
Corrected During Inspection: Chicken wings being cooled in plastic bags in buckets.
Adjust procedures or methods to assure that food is properly cooled to 41°F or below.
4-204.112
Corrected During Inspection: Repeat Couple refrigerators and freezer missing thermometers on cooking line.
Reposition thermometer so that it is located in the warmest part of the refrigeration unit.
4-703.11
Corrected During Inspection: Critical Repeat Sanitization rinse in high-temperature dish machine reads 180°F, but does not turn the temperature tape black in color.
Adjust exposure time to hot water so utensils reach a minimum surface temperature of 160°F.
6-301.12
No proper towels in dispenser at bar handsink.
Provide single-use toweling at handsink to facilitate proper handwashing.
6-501.11
Floor tile in poor repair in dishwashing area.
Maintain the physical facilities so they are in good repair at all times.

Comments:

Fat Patty’s – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Compliance
Inspection date: 10-June-2015
Violations: A summary of the violations, found, during the inspection, are listed below:

 

4-501.11
Repeat Door gaskets torn on walkin refrigerator and freezer. Prerinse sink split apart and leaking.
Maintain equipment in good repair.

Comments:

Fat Patty’s – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Routine
Inspection date: 13-May-2015
Violations: A summary of the violations,  found, during the inspection, are listed below:

 

4-204.112
Corrected During Inspection: No thermometers in bar refrigerators and freezer.
Reposition thermometer so that it is located in the warmest part of the refrigeration unit.
4-501.11
Door gaskets torn on walkin refrigerator and freezer. Prerinse sink split apart and leaking.
Maintain equipment in good repair.
4-601.11(C)
Hood greasy.

4-703.11
Corrected During Inspection: Critical Repeat Sanitization rinse in high-temperature dishm achine reads 180°F, but does not turn the temperature tape black in color.
Adjust exposure time to hot water so utensils reach a minimum surface temperature of 160°F.
5-203.14
Corrected During Inspection: Critical The prerinse hose does not have an air gap as required.
Provide an air gap to preclude backflow of a solid, liquid, or gas contaminant into the water supply system
6-301.11
Corrected During Inspection: Soap not available at bar employee handwash sink.
Provide hand soap at handwashing sink to facilitate proper handwashing.
6-301.12
Corrected During Inspection: No toweling available at bar handsink for hand drying.
Provide single-use toweling at handsink to facilitate proper handwashing.

Comments:

INSPECTION PROCESS

  • Inspection Frequency Facility inspections are conducted one to four times per year, depending on the complexity of a facility’s menu and their potential risk of a foodborne illness. Inspection reports will become available throughout the year, as inspections are conducted per the frequency requirements.
  • Violations (Two types of violations may be cited)
    • Critical Violations Violations of the Food Regulations, which, if left uncorrected, are more likely than other violations to directly contribute to food contamination or illness. Examples include improper temperature control of food, and the improper cooking, cooling, refrigeration or reheating of food. Such problems can create environments that cause pathogens (bacteria/viruses) to grow and thrive, which put consumers at risk for food-borne illness.
    • Non-Critical Violations Violations not directly related to the cause of foodborne illness, however if uncorrected, could affect the operation of the facility and lead to critical violations. Examples include a lack of facility cleanliness and maintenance, or improper cleaning of nonfood-contact equipment.
  • Types of Inspections
    • Standard This inspection is unannounced to the facility. A local health department sanitarian will conduct a complete inspection covering all items in the regulations for compliance.
    • Thirty Day Inspection This is a standard inspection that must be conducted no more than thirty days after a license is issued to a new Food Service Operation or Retail Food Establishment.
    • Pre-license Inspection This inspection is not required, but may be conducted by the local health department prior to issuing a license to a new Food Service Operation or Retail Food Establishment. The purpose of this inspection is to provide consultation and education to the operator.
    • Critical Control Point (CCP) This inspection may be scheduled or unannounced. A sanitarian will spend time reviewing a facility’s food processes that may directly contribute to food contamination or illness and educates the facility on proper procedures.
    • Process Review (PR) This inspection may be scheduled or unannounced. This type of inspection is similar to a CCP inspection; however the inspections are conducted in facilities such as grocery stores or convenience stores. The inspection will focus on a specific process that may directly contribute to food contamination or illness.
    • Follow-up Inspection This is an inspection for the specific purpose of re-inspecting items that were not in compliance at the time of the standard, CCP and/or PR inspection. These inspections are scheduled.
    • Complaint This is an unannounced inspection conducted as a result of a complaint received by a local health department. The specifics of the complaint will be evaluated and discussed with the person in charge of the facility.