Comments
Observed the FSO to be very clean and organized. The new chef and kitchen staff demonstrated knowledge on food safety. Owner stated that the violations on this inspection report will be corrected ASAP. No need for a follow-up at this time. All items will be rechecked at the next standard inspection. Notes: 1) Clean ventilation vents on HVAC system and cold holding devices as often as needed to maintain the clean. 2) Hand washing sinks are only to be used for handwashing. Water buckets, containers, customer items shall not be filled at the hand sink. From Food Facility Plan Review: 1) Recommend using smaller bins for chip storage that easily fit into the 3 compartment sink. If larger containers are to be used, an alternative ware washing plan shall be provided. 2) The back walk-in cold holding unit shall not be used to store any TCS foods. The Noncommercial air conditioner is not approved for what it is being used for. TCS food shall only be stored in approved cold holding equipment. 3) All shelving in the basement shall have the lowest shelf at least 6 inches above the floor. Discontinue using the plastic crates (milk or delivery) as storage racks. Black shelving by furnace shall be replaced to meet this requirement. Fire code requires storage to be at least 2 feet from the ceiling. Plan review will now be considered completed. Owner request the name be changed on the license to Battleground, LLC. They claim they are the owners of this LLC and the current LLC on the current license. Please provided a detail letter for Health board review regarding the details discussed during the inspection. Please contact KCHD if you may have any questions regarding this or the inspection.
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. IV - P - Demonstration of Knowledge:The operation is in compliance with Chapter 3717-1 of the Administrative Code. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. I - P - Employee Health: The person in charge reports any known reportable foodborne diseases to the licensor as required. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. I - P - Employee Health: The operation had an employee health policy on file. X - Chemical: Observed toxic materials improperly identified, stored and used. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.

Inspection Information