Sandusky County's food scene is under scrutiny! The health department's recent restaurant inspections have revealed some concerning issues, leaving customers wondering: Are these eateries safe? Here's the lowdown on the critical violations found in September.
Buffalo Wild Wings: The cutting boards are in dire need of replacement, as they are deeply scratched and worn, potentially harboring bacteria. But here's where it gets controversial: How did this go unnoticed for so long?
Clyde Moose 393: The bar area needs a serious overhaul. The four-compartment sink is a multitasking mess, with bartenders using it for both warewashing and handwashing. But that's not all; an open container of chili had expired, and the sink setup lacked the required air gap. Talk about a recipe for disaster!
Fremont Country Club: Ice maker mildew is a big no-no, as it can lead to unpleasant flavors and potential health risks.
HD Travel Center/HD Express Mart Inc.: This establishment had a concerning lack of food safety knowledge. The person in charge was unaware of safe food temperatures, and a pizza was held at an unsafe temperature of 123 degrees Fahrenheit. Thankfully, the critical violations were corrected upon follow-up.
Mickey Mart 29: Hygiene takes a hit here. There was no written policy for cleaning up after vomit and diarrhea incidents, and the handwashing sink was misused, with beer and a wet rag found in the basin. Plus, sanitizer and thermometer issues were noted, and road salt was stored above soda bibs, risking contamination.
Rally's 621: Another air gap violation, this time in the sink used for tomato and onion preparation. And this is the part most people miss: Proper air gaps prevent backflow, ensuring water doesn't contaminate food or equipment.
Spring Creek Nursing and Rehabilitation Center: The quaternary ammonium concentration was half of what it should be, which is crucial for sanitizing surfaces.
Subway: Rough cutting boards can be a breeding ground for bacteria, so a smooth surface is essential.
Woody's Drive-In: Whipped cream at 50 degrees Fahrenheit is a recipe for bacterial growth. Additionally, self-managed pest control is a risky move; a licensed operator is required to ensure the issue is handled effectively.
These findings are a reminder that food safety is no joke. But what do you think? Are these violations cause for concern, or minor hiccups? Share your thoughts below, but remember to keep the discussion respectful and constructive.
