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IN THE KITCHEN: Pizza Hut

Health Department Lists Inspection Report
By Mark Hallburn
Publisher, PutnamLIVE.com

During a November 10th, 2015 routine inspection by a Putnam County Board Of Health Sanitarian, Pizza Hut Restaurant, of Hurricane, was cited for the following repeat violations:
 

Pizza Hut - Hurricane - Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Routine
Inspection date: 10-November-2015
Violations: A summary of the violations found during the inspection are listed below.
 
4-501.11
Repeat Dishwasher hood rusty.
Maintain equipment in good repair.
5-205.15
Water filter leaking behind soda boxes.
Repair the plumbing system to conform to the LAW.
6-202.11
Repeat Pizza prep refrigerator light not shielded. Few kitchen lights missing end caps.
Provide shielded, coated, or otherwise shatter resistant light bulbs.
6-303.11
Repeat Pizza prep reachin light out.
Provide appropriate lighting intensity in all work and storage areas.
6-501.11
Wall in poor repair and dirty behind pizza slicing area.
Maintain the physical facilities so they are in good repair at all times.

Comments:

 

Pizza Hut - Hurricane - Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Routine
Inspection date: 17-March-2015
Violations: A summary of the violations found during the inspection are listed below.
 
4-501.11
Dishwasher hood rusty.
Maintain equipment in good repair.
4-602.13
Outside dishwasher dirty.
Clean all equipment on a routine basis to prevent accumulation of soil residues.
6-202.11
Prep reachin light not shatter resistant. Couple overhead kitchen lights missing end caps.
Provide shielded, coated, or otherwise shatter resistant light bulbs.
6-303.11
Pizza prep refrigerator light out. Few kichen overhead lights out.
Provide appropriate lighting intensity in all work and storage areas.
6-501.11
Repeat Walls chipping paint around soda boxes. Some wall areas have many holes.
Maintain the physical facilities so they are in good repair at all times.

Comments:

 

 

INSPECTION PROCESS

  • Inspection Frequency Facility inspections are conducted one to four times per year, depending on the complexity of a facility's menu and their potential risk of a foodborne illness. Inspection reports will become available throughout the year, as inspections are conducted per the frequency requirements.
  • Violations (Two types of violations may be cited)
    • Critical Violations Violations of the Food Regulations, which, if left uncorrected, are more likely than other violations to directly contribute to food contamination or illness. Examples include improper temperature control of food, and the improper cooking, cooling, refrigeration or reheating of food. Such problems can create environments that cause pathogens (bacteria/viruses) to grow and thrive, which put consumers at risk for food-borne illness.
    • Non-Critical Violations Violations not directly related to the cause of foodborne illness, however if uncorrected, could affect the operation of the facility and lead to critical violations. Examples include a lack of facility cleanliness and maintenance, or improper cleaning of nonfood-contact equipment.
  • Types of Inspections
    • Standard This inspection is unannounced to the facility. A local health department sanitarian will conduct a complete inspection covering all items in the regulations for compliance.
    • Thirty Day Inspection This is a standard inspection that must be conducted no more than thirty days after a license is issued to a new Food Service Operation or Retail Food Establishment.
    • Pre-license Inspection This inspection is not required, but may be conducted by the local health department prior to issuing a license to a new Food Service Operation or Retail Food Establishment. The purpose of this inspection is to provide consultation and education to the operator.
    • Critical Control Point (CCP) This inspection may be scheduled or unannounced. A sanitarian will spend time reviewing a facility’s food processes that may directly contribute to food contamination or illness and educates the facility on proper procedures.
    • Process Review (PR) This inspection may be scheduled or unannounced. This type of inspection is similar to a CCP inspection; however the inspections are conducted in facilities such as grocery stores or convenience stores. The inspection will focus on a specific process that may directly contribute to food contamination or illness.
    • Follow-up Inspection This is an inspection for the specific purpose of re-inspecting items that were not in compliance at the time of the standard, CCP and/or PR inspection. These inspections are scheduled.
    • Complaint This is an unannounced inspection conducted as a result of a complaint received by a local health department. The specifics of the complaint will be evaluated and discussed with the person in charge of the facility.

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PCSD Warns: Grand Jury Scam

Hayzlett Says Fines Are Being Threatened
By Mark Hallburn
Publisher, PutnamLIVE.com

The latest scam to hit Putnam County involves bogus Grand Jury Duty fines, according to Putnam County Chief Deputy Sheriff Eric Hayzlett.

"A woman in the Hurricane area of Putnam County received a series of phone calls yesterday advising her that she had missed Grand Jury and that the only way she could avoid going to jail was to pay a fine over the telephone," Hayzlett posts on the PCSD Facbook page. "FINES ARE NOT COLLECTED OVER THE PHONE, THIS IS A SCAM!"

Please report any instances of this nature to local law enforcement and do not pay a fine over the phone.

"If you become a subject of legal action for any reason any penalty imposed would have to be satisfied in person at the local courthouse or municipal facility. Please do not allow yourself to become a victim of this crime," Hayzlett warns.

"The individuals perpetrating these crimes may use names of Putnam County Deputy Sheriff's or other local law enforcement officers," explains Hayzlett, "however we do not collect fines, only the court does that, and they do not do that by phone."

As always, never give out credit card information or any personal information over the telephone.

If you are contacted by one of the scammers, please immediately telephone Putnam County Dispatch, anytime, at 304-586-0273.


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Tyson Is Recalling Hot Wings

More Than 52,000 Pounds Of Product Affected
By Mark Hallburn
Publisher, PutnamLIVE.com

Tyson Foods is recalling approximately 52,486 pounds of chicken wing product that may be adulterated because of having an “off odor” scent, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is announcing.
 
The fully cooked buffalo style chicken wing section item was produced on October 24th, 2015 and October 25th, 2015. The following product is subject to recall:
     

  • 28-oz. retail bags containing multiple pieces of “Tyson® Any’tizers® Fully Cooked Hot Wings® CHICKEN WING SECTIONS COATED WITH A FLAVORFUL HOT, TANGY SAUCE” with use by/sell by dates of October 24, 2016 and October 25, 2016, packaging dates 2975PBF0508-23/2985PBF0500-01 and case codes 2975PBF0508-23/2985PBF0500-01.

The product subject to recall bear establishment number “P-13456” inside the USDA mark of inspection as well as on the back of the bag above the heating instructions. These items were shipped to retail locations nationwide.
                                 
The problem was discovered when Tyson Foods Inc. received consumer complaints about the product being “off-odor” as well mild illness associated with consumption. After these consumer complaints, Tysons Food Inc. brought this to the attention of FSIS.
 
There have been no confirmed reports of adverse reactions due to consumption of these products by FSIS. Anyone concerned about an injury or illness should contact a healthcare provider.  
 
Consumers who purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.
 
FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers.
 
People with questions, about the recall, can contact Tyson Foods’ Consumer Relations, (toll free) at 866-328-3156.
 
Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at AskKaren.gov or via smartphone at m.askkaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day. The online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at: http://www.fsis.usda.gov/reportproblem.

 
 

 
  USDA RECALL CLASSIFICATIONS  
Class I This is a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death.
Class II This is a health hazard situation where there is a remote probability of adverse health consequences from the use of the product.
Class III This is a situation where the use of the product will not cause adverse health consequences.

C


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Save Energy When Cooking

Tips From AEP On Cutting Your Electric Bill
By Mark Hallburn
Publisher, PutnamLIVE.com

When it comes to saving energy, many people think about Energy Star appliances, from air conditioning to computers to heaters. They also think of better insulation in their homes.

The kitchen? Probably an afterthought. However, your dishwasher, lighting, microwave, range and refrigerator are used everyday.

Appalachian Power has the following helpful suggestions on how to save money, on electricity, while cooking:

Light-emitting diodes (LEDs) use up to 80 percent less energy than traditional incandescent bulbs and are more durable and longer lasting.
 
You'll use up to 80 percent less energy by microwaving smaller servings. You can also use the toaster oven.
 
Set your freezer to 0°F. If the temperature of your refrigerator is 10 degrees colder than necessary, it can use 25 percent more energy.
 
Baking lots of cookies or a couple pies at one time saves energy. If you’ve got an oven window, take advantage of it! Opening the oven door wastes energy and lowers the temperature as much as 25°F.
 
To save energy and water, don’t run the dishwasher until you have a full load. Be sure to scrape, not rinse, your dishes before loading them.
 
Faucet leaks waste gallons of water. Hot water leaking at a rate of one drip per second can waste up to 1,660 gallons of water over a year – and waste up to $35 in electricity or natural gas.
 
Covered pots and pans cook more efficiently and keep the kitchen cooler.
 
A 6" pot on an 8" burner wastes more than 40 percent of the burner's heat. Using the right-sized pot on stove burners can save about $36 annually for an electric range or $18 for gas.
 

If your appliances are old or need replaced, opt for energy-efficient models. Look for ENERGY STAR® rated appliances.

 


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Ford Is Issuing Three Recalls

Edge, Mustang, Lincoln MKX Cars Are Affected
By Mark Hallburn
Publisher, PutnamLIVE.com

Have you driven a Ford lately?

If so, your vehicle may be under a recall.

The Detroit automaker is issuing three recalls affecting thousands of vehicles in North America.

One safety recall for potential fuel tank issues affects about 129,000 vehicles. It includes 2009 and 2010 models of the Ford Edge and Lincoln MKX.

Seventy two more vehicles are subject to another safety recall for 2016 Ford E-series cutaway and chassis cab vehicles. Those vehicles face a possible trailer brake controller issue.

Ford's third recall affects roughly 1,900 2016 Ford Mustangs. The company says restraint parts in those cars may have been damaged during shipping.

Ford says it isn't aware of any accidents or injuries related to the recalls.

If you have any questions, please contact a Ford or Lincoln dealership.


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