Food Safety in Sandusky County: A Critical Look at Restaurant Inspections
Avoiding Foodborne Illness: The Importance of Restaurant Inspections
In Sandusky County, the Health Department's Sanitation Division works tirelessly to ensure the safety of our dining experiences. From September 1st to 30th, they conducted thorough inspections, uncovering critical violations that could pose risks to public health. Let's delve into these findings and explore the importance of food safety measures.
Buffalo Wild Wings: A Need for New Cutting Boards
The first violation reported was at Buffalo Wild Wings, where cutting boards were found to be deeply scratched and worn. This is a critical issue as such boards can harbor bacteria and pose a risk of cross-contamination. It's a simple fix, but an essential one to prevent foodborne illnesses.
Clyde Moose 393: Multiple Violations and a Lesson in Handwashing
Clyde Moose 393 faced several violations, including the use of a four-compartment sink for both warewashing and handwashing. Each bartender had their own setup, which is a no-go. Handwashing sinks should be used exclusively for that purpose. Additionally, an open container of chili with an expired date mark was discovered, and the sink lacked an air gap as required. These violations highlight the importance of proper food handling and storage practices.
Fremont Country Club: Mildew in the Ice Maker
Fremont Country Club had a critical violation involving mildew in their ice maker. Ice is a common carrier of bacteria, so this issue needed immediate attention. It's a reminder that even the smallest details can impact food safety.
HD Travel Center/HD Express Mart Inc.: Knowledge and Policy Gaps
The person in charge at HD Travel Center lacked knowledge of safe food temperatures, a critical aspect of food safety. Additionally, no employee health policy was on file, and pizza was found to be hot-held at an unsafe temperature. This led to the item being discarded. The lack of discard dates on items in the pizza topping cooler further compounded the issues. Some food products were even stored on the floor, which is a major no-no.
However, a follow-up inspection revealed that critical violations had been corrected, showing the importance of prompt action.
Mickey Mart 29: Vomit and Diarrhea Clean-Up Policy, and More
Mickey Mart had a violation regarding the lack of a written policy on cleaning up after vomit and diarrhea. This is a critical aspect of food safety, as it helps prevent the spread of harmful pathogens. Additionally, the handwashing sink was being misused, and the automatic sanitizer dispenser wasn't functioning correctly. Proper hand hygiene is a cornerstone of food safety, so these issues needed immediate attention.
Rally's 621: Air Gap Violation
Rally's was found to have no air gap in the sink where tomatoes and onions were prepped. An air gap is a critical component in preventing backflow and potential contamination. This violation underscores the need for strict adherence to food safety protocols.
Sandusky Fuel LLC (Community Market): No Critical Violations, but a Plan Review Pending
Sandusky Fuel LLC had no critical violations reported, which is great news. However, the Health Department is still awaiting a Plan Review to be submitted. Cold holding temperatures were adequate, but this pending review highlights the ongoing commitment to food safety.
Spring Creek Nursing and Rehabilitation Center: Quaternary Ammonium Concentration Issue
Spring Creek Nursing and Rehabilitation Center had a violation related to the concentration of quaternary ammonium, which was approximately 100 parts per million instead of the required 200 PPM. This chemical is used as a disinfectant, so getting the concentration right is crucial for effective sanitation.
Subway: Cutting Boards Should Be Smooth
Subway's violation involved cutting boards that were too rough. Smooth cutting boards are essential to prevent bacteria from getting trapped in grooves, ensuring a safer food preparation process.
Woody's Drive-In: Temperature Control and Pest Management
At Woody's Drive-In, a can of whipped cream was found to have a temperature of 50 degrees, which should be 41 degrees or lower. This is a critical issue as it can lead to bacterial growth. Additionally, the person in charge stated they were handling pest control themselves, which is not recommended. A licensed pest control operator should be employed to ensure effective and safe pest management.
For a more detailed look at non-critical violations and other restaurant inspections, visit https://www.yourfoodsafety.com/sandusky. Remember, food safety is everyone's responsibility, and these inspections play a vital role in keeping us all healthy.
And this is the part most people miss: food safety isn't just about following rules, it's about creating a culture of safety and awareness. What are your thoughts on the importance of restaurant inspections? Do you think these violations are a cause for concern, or are they just minor issues? Let's discuss in the comments!
