Grove Town Nutrition

Personal cleanliness — Inspector Note: Observed the front of house staff hair not properly restrained. PIC corrected on site by placing her hair in a tight bun. Hair nets are needed if employee's hair is not fully restrained. 511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed the food permit posted expired in 2023. A total of $250.00 is due to the Health Department by 8/20/2026. 511-6-1.02(1)(f)(1) - Permit, Displayed (C) 1. Post the permit in a location in the food service establishment that is conspicuous to consumers

In-use utensils: properly stored — Inspector Note: Obse4rved a blender (food contact surface) stored in water at 117 F. Advised PIC that all food contact surfaces stored in water must be at 135F or above. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).