Health Inspections

2518 Harrison St., Batesville

Observed raw in shell eggs above sliced tomatoes in prep table by walk-in cooler Violation/Corrective Action: Separate raw animal foods during storage, preparation, holding, and display from ready-to-eat food Note: PIC moved eggs at time of inspection.

Observed shredded chicken at 42F and refried beans at 43F in walk in cooler Violation/Corrective Action: Time/Temperature Control for Safety (TCS) Foods shall be kept cold at a temperature of 41.0°F or below, as measured by an internal probe thermometer, to limit bacterial growth. Note: Person in charge checked internal thermometer (42F) and turned down temperature of walk in cooler at time of inspection.

Observed food debris inside the kitchen hand washing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use, and do not use for purposes other than handwashing. Clean and sanitize kitchen hand washing sink.

Observed unlabeled spray bottle with blue liquid in food preparation area and an unlabeled spray bottle with pink liquid in service area Violation/Corrective Action: Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Note: Employees labeled spray bottles at time of inspection.

Feb. 23

Whistle Stop Cafe

300 Lawrence St., Batesville

Facility does not have a Certified Food Manager Violation/Corrective Action: At least one EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.

Observed bacon grease in container on counter Violation/Corrective Action: Time/Temperature Control for Safety (TCS) Foods shall be kept hot at a temperature of 135.0°F or above, as measured by an internal probe thermometer, to limit bacterial growth. Note: Person in charge advised they were unaware bacon grease was a TCS food. They will be keeping it above 135F. Person in charge discarded current bacon grease at time of inspection.

Observed brown gravy on stove at 80F. Person in charge advised the gravy was made in small batches and kept via time Violation/Corrective Action: Written procedures shall be prepared in advance, maintained at the facility and available for review upon request of the Regulatory Authority. Note: Blank Time as a Public Health Control Policy given to Person in Charge at time of inspection.