IN THE KITCHEN: Speedway Scott Depot

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Health Department Lists Inspection Report

During a July 12th, 2017, routine, inspection, by a Putnam County Board Of Health Sanitarian, Speedway, of 6074 Teays Valley Road, Scott Depot, was cited for the following violation:

 

Speedway #9352 – Inspection Report

Inspection Information:

Facility Type: RFS
Inspection type: Routine
Inspection date: 12-July-2017
Violations: A summary of the violations, found, during the inspection, are listed below:

34 – 4-302.12 – TEMPERATURE MEASURING DEVICES

Observation:  No thermometer in True Refrigerator located in the food prep area.
Correction:  Provide temperature measuring device in refrigerators.
Equipment temperatures
 
Food temperatures
 
Warewashing temperatures
 

Speedway #9352 – Inspection Report

Inspection Information:

Facility Type: RFS
Inspection type: Routine
Inspection date: 13-October-2016
Violations: A summary of the violations, found, during the inspection, are listed below:
3-501.16 (Hot)
Corrected During Inspection: Critical Chili and cheese in warmer being hot held at 115 and 114°F
Maintain hot potentially hazardous foods at or above 135°F.
5-501.113
Corrected During Inspection: Dumpster was open when observed.
Keep dumpster closed to prevent pests.
6-202.11
Lights located in back prep area are not shatter resistant.
Provide shielded, coated, or otherwise shatter resistant light bulbs.

Comments:

Speedway #9352 – Inspection Report

Inspection Information:

Facility Type: RFS
Inspection type: Routine
Inspection date: 04-March-2016
Violations: A summary of the violations, found, during the inspection, are listed below:

 

2-401.11
Corrected During Inspection: Critical Drinking cup was observed on food preparation area.
Provide approved beverage container in food preparation area.
6-501.16
Corrected During Inspection: Mops stored in on floor.
Store mops to allow them to air dry without soiling walls, equipment and supplies.

Comments:

Speedway #9352 – Inspection Report

Inspection Information:

Facility Type: RFS
Inspection type: Routine
Inspection date: 04-August-2015
Violations: A summary of the violations, found, during the inspection, are listed below:

 

4-204.112
Repeat No thermometer in Velvet Ice Cream freezer.
Reposition thermometer so that it is located in the warmest part of the refrigeration unit.
4-501.11
Repeat Few rusty racks in walkin.
Maintain equipment in good repair.
5-205.11
CorrectedDuringInsp Mop bucket in front of handsink.
Train food employees that handwashing sinks shall not be used for any other purpose than handwashing.
5-205.15
Men’s handsink cold shut off. (Leaking)
Repair the plumbing system to conform to the LAW.
5-501.113
Repeat Dumpster lids not shut.
Provide tight fitting lids or doors for all receptacles and waste handling units with food inside that store refuse, recyclables, and returnables.
5-501.17
Repeat Female bathroom is not provided with a covered waste receptacle.
Provide a covered waste receptacle in female bathroom for use with sanitary napkins.
6-301.14
Repeat No handwashing signage is provided at employee handwash sink in front.
Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

Comments:

Speedway #9352 – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Routine
Inspection date: 07-January-2015
Violations: A summary of the violations, found, during the inspection, are listed below:

 

4-204.112
No thermometer in Velvet IC freezer.
Reposition thermometer so that it is located in the warmest part of the refrigeration unit.
4-301.12
Repeat A 3 compartment sink with 3 stoppers is not provided.
Provide a 3 compartment sink for manually washing, rinsing, and sanitizing equipment and utensils.
4-501.11
Few rusty shelves in walkin.
Maintain equipment in good repair.
5-501.113
Corrected During Inspection: Dumpster lids not shut.
Provide tight fitting lids or doors for all receptacles and waste handling units with food outside that store refuse, recyclables, and returnables.
5-501.17
Repeat Female bathroom is not provided with a covered waste receptacle.
Provide a covered waste receptacle in female bathroom for use with sanitary napkins.
6-202.11
Light in prep area is not shielded.
Provide shielded, coated, or otherwise shatter resistant light bulbs.
6-301.14
No handwashing signage is provided at employee handwash sink out front.
Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

Comments:

Speedway #9352 – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Routine
Inspection date: 14-May-2014
Violations: A summary of the violations, found, during the inspection, are listed below:
4-301.12
Corrected During Inspection: Repeat 3 stoppers not provided for 3 comp sink.
Provide a 3 compartment sink for manually washing, rinsing, and sanitizing equipment and utensils.
4-302.12
Corrected During Inspection: Repeat No thermometer is present in iced coffee.
Provide a thermometer that is easily accessible and capable of taking temperatures in food.
5-501.11
Corrected During Inspection: Dumpster lid not shut.
Provide surfaces that are made of materials that have been effectively treated to minimize dust.
5-501.17
Female bathroom is not provided with a covered waste receptacle.
Provide a covered waste receptacle in female bathroom for use with sanitary napkins.
8-304.11
Corrected During Inspection: Permit not posted conspicous to consumer.
Post permit so it is visible to consumer.

Comments:

Speedway #9352 – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Routine
Inspection date: 12-November-2013
Violations: A summary of the violations, found, during the inspection, are listed below:
4-301.12
3 stoppers not provided for 3 comp sink.
Provide a 3 compartment sink for manually washing, rinsing, and sanitizing equipment and utensils.
4-302.12
No thermometer in ice cream and iced coffe case.
Provide a thermometer that is easily accessible and capable of taking temperatures in food.
4-501.11
Couple of rusty shelves in walkin.
Maintain equipment in good repair.

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.