The following restaurant inspections with critical violations were conducted by Richland Public Health between June 16 and June 21:

• Clear Fork Dairy Belle, 8 Main St., Bellville, June 16. Person in charge (PIC) did not ensure employees were effectively cleaning their hands as required (critical). Employees were observed not effectively washing hands multiple times. Please schedule regular staff training to to ensure employees are properly washing hands. Food employee(s) did not wash hands when required (critical, corrected during inspection). Employees were observed donning new gloves without properly washing hands. Food employee(s) not washing hands in approved handwashing sink or automatic handwashing facility (critical, corrected during inspection). Employee observed washing hands at produce sink. Food equipment surfaces not cleaned at required frequency (critical repeat, corrected during inspection). Probe thermometer was not sanitized before taking temperature of sloppy joe. TCS foods not being cold held at the proper temperature (critical, corrected during inspection). Ready-to-eat (RTE) lettuce measured at 47 degrees in toppings table cooler. PIC voluntarily discarded container of lettuce. TCS foods not being cold held at the proper temperature (critical, corrected during inspection).RTE tomatoes in toppings table cooler were measured at 47 degrees. PIC voluntarily discarded.

• Kroger Company #N836, 1500 Lexington Ave., Mansfield, June 16. PIC unable to demonstrate knowledge by having no critical violations (critical). PIC unable to demonstrate knowledge of cleaning and sanitizing (critical). PIC in Starbucks area unable to verbalize proper manual warewashing water temperature for proper cleaning of utensils/equipment. Discussed/reviewed proper manual warewashing temperature of 110 degrees. PIC did not ensure employees are properly maintaining temperatures of TCS foods during hot and cold storage (critical, corrected during inspection). Observed employees not properly maintaining TCS foods at safe temperatures in sushi retail case. PIC moved sushi items to blast chiller to quickly bring temperature to 41 degrees or below. Employees are not informed in a verifiable manner of their responsibility to report information about their health (critical repeat, corrected during inspection). Facility unable to locate forms acknowledging food employees responsibility to report illness. RPH form provided at time of inspection. Food employee(s) did not wash hands when required (critical, corrected during inspection). Observed employees in sushi and bakery areas not washing hands before applying new gloves following change of tasks. Handwashing sink not accessible (critical repeat, corrected during inspection). Observed carts in sushi area to be blocking handwashing sinks. Food not properly protected from contamination by separation, packaging and segregation (critical, corrected during inspection). Observed bread on racks in walk-in bakery freezer uncovered. Observed racks of raw cookies in bakery unattended and not covered from contamination. Food not properly protected from contamination by separation, packaging and segregation (critical, corrected during inspection). Observed ice bin in Starbucks area to be open when not in use. Food not properly protected from contamination by separation, packaging and segregation (critical). Observed open bag of rice unprotected in sushi area. Correct by June 17. Equipment food-contact surfaces or utensils are unclean (critical, corrected during inspection). Observed utensils in clean storage area with dried on food residue. Equipment and utensils contacting TCS food not cleaned every four hour (critical, corrected during inspection). PIC in Starbucks stated tongs that handle TCS foods were only cleaned daily. Discussed/reviewed cleaning frequency of four hours for room temperature TCS food contact utensils. Unsafe, adulterated or not honestly presented food not discarded or properly reconditioned (critical, corrected during inspection). Observed four packages of chicken in meat retail cooler to be bloated/swollen. PIC voluntarily removed and discarded chicken. TCS foods not being cold held at the proper temperature (critical, corrected during inspection). Observed multiple packages of sushi in retail sushi cooler to be between 45 - 50 degrees. PIC states sushi was just made about an hour prior. PIC moved sushi to blast chiller to quickly bring to 41 degrees or below. TCS foods not being cold held at the proper temperature (critical, corrected during inspection). Observed two bottles of whipped cream at 54 degrees and a container of half & half at 53 degrees in cooler at service counter. PIC discarded. Improper storage of poisonous or toxic materials (critical, corrected during inspection). Observed cleaning chemicals stored above clean utensils in produce area. PIC moved utensils to warewashing area for proper cleaning & sanitization. Water source and/or hot water capacity not sufficient (critical). Observed hot water tank in sushi area to not have proper capacity to provide hot water to warewashing and hand sink at all times. Correct by re-inspection. 

• Westbrook Country Club, 1098 Springmill Road, Mansfield, June 17. PIC unable to demonstrate knowledge of temperatures and times for safe food cooling (critical, corrected during inspection). Reviewed cooling starts at 135 degrees and must be at 70 degrees or below in two hours or less and from 70 degrees to 41 degrees or below in four hours or less. Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness (critical, corrected during inspection). Observed a bucket of sanitizer solution in the poolhouse kitchen at less than 100 ppm. TCS foods not being cold held at the proper temperature (critical, corrected during inspection). Observed noodles and homemade sauces and soups at 50 degrees in the make table cooler along the back wall of the upper kitchen. PIC voluntarily discarded TCS items above 41 degrees. TCS foods not being cold held at the proper temperature (critical, corrected during inspection). Observed an opened container of orange juice at 49 degrees in the beer cooler in the newly renovated bar. PIC voluntarily discarded orange juice. Refrigerated, ready-to-eat, TCS foods not properly date marked (critical, corrected during inspection). Observed a container of tomato basil sauce in the walk-in cooler without a date mark. Ready-to-eat, TCS food not properly discarded when required (critical, corrected during inspection). Observed a container of jerk chicken soup in the walk-in cooler that was prepared on June 4. PIC voluntarily discarded soup. Insufficient air gap between the flood rim and the water supply inlet (critical). No air gap observed on the drain pipe underneath the ice bin in the newly remodeled bar. Correct by June 24.

• JAYLAXMI Mansfield Corp., dba/ Matt's Mart, 1215 Lexington Ave., Mansfield, June 21. PIC unable to demonstrate knowledge of cleaning and sanitizing (critical). PIC states only middle compartment of three-compartment sink is utilized. Ensure three-compartment sink is properly set up to accommodate wash, rinse and sanitizing of equipment. Correct by June 28. Food not properly protected from contamination by separation, packaging and segregation (critical). Observed lighter fluid on shelf above coffee creamer. Separate chemicals from food by storing in a separate area or lower shelf to ensure protection from cross-contamination. Correct immediately.

For full inspection details, visit healthspace.com/Clients/Ohio/Richland/web.nsf.