WILMINGTON — The following information is obtained from the Clinton County Health Department and is compiled from inspection reports.
Violations are either critical or non-critical. Critical violations are more likely to contribute to food contamination, illness or an environmental health hazard, including inadequate cooking of food items or poor personal hygiene.
For a more detailed description of critical and non-critical violations, or to file a public health or food safety complaint about a restaurant, contact the Clinton County Health Department by calling 937-382-7221.
The following restaurants or food service establishments were inspected recently:
• Frisch’s Restaurant #105, 1341 Rombach Ave., Wilmington, Sept. 19. Follow-up. New salad bar installed. Lots of condensation on the top of the unit around white containers of food. Please provide specs on new salad bar unit. Critical violations: The following temperature violations were found on the salad bar: Peaches 43°F, mandarin oranges 46°F, ranch dressing 43°F, honeydew melon 44°F, shredded cheese 42°F and sliced cucumbers 42°F. All TCS foods must be kept cold at 41°F or below to reduce bacterial growth.
Other temperatures: Salsa39°F, mixed fruit 39°F, apple sauce 40°F, thousand island dressing 39°F.
• Wilmington College Dining Hall, Pyle Center, Wilmington, Sept. 19. Written clean-up procedures for vomit/diarrhea event unavailable. This is a new requirement as of 3/1/16. Provided information sheets. Gluten-free muffins on display for customer self-service were not protected from consumer contamination. Food on display shall be covered, wrapped, displayed under sneezeguard, etc. to protect from consumer contamination. Salt and pepper mix under Pepsi fountain machine. Frozen bean burgers in a walk-in freezer were missing labels. Food stored out of original packaging must be identified with a common name label. Cream cheese 49°F (breakfast bar), diced egg 50°F, g.f. tomato pasta 49°F (salad bar), diced egg 48°F, (Gatorade – salad bar reach-in cooler), chicken 44°F, tomato paste 47°F (Cooks’s reach-in cooler), rice and beans 48°F (walk-in cooler). Cold TCS foods must be maintained 41°F or less to minimize pathogen growth that can cause illness. PIC to adjust thermostat on holding equipment, add ice and employee handling prep of items to cool food more thoroughly.
Thermometer missing in grill prep cooler. Equipment holding TCS foods must have thermometer to monitor temperatures.
Phillips infrared grill — Is it rated commercial or NSF? Equipment used in FSO must meet proper certifications. Heat lamp bulb (1) missing over pizza display. Water faucet at tilt skillet leaking water. Warewash machine is not operating properly. Equipment shall be maintained in good repair. Food residues/debris observed on/under grill at community grill and holding drawers at flame grill. Black residues observed on ice dispenser on Pepsi fountain machine. Stickers and residues observed on clean containers. Food equipment surfaces shall be maintained clean. High temperature warewash machine is not sanitizing items going through machine. Irreversible registering thermometer measurement was 154°F. FInal rinse gauge measuring 210°F. Irreversible thermometer must measure 160°For above and final rinse gauge must measure 180-194°F to achieve proper sanitization. PIC has contacted maintenance for repair. Dishes must be properly sanitized.
Cereal bowls, plates, etc. available for consumer dispensing are not protected from consumers. Food contact surface of dish must be protected from consumers to prevent contamination. Trash can missing at hand sink at pizza station. Hand sinks using disposable paper towels must have a trash can at the station. Handwashing sign missing at hand sink at community grill. Handwashing sign must be posted to notify employees to wash hands. Windows near elevator in kitchen were open and screen not in proper use. Exterior openings must be properly screened or sealed to prevent entry of pests (flies). Light in walk-in freezer missing shield. Lights shall be shielded o shatter resistant to prevent contamination from broken lights.
Grout missing between floor tiles in warewashing area. Tiles missing (walkway to warewash area/across icemaking machine) on floor. Facility shall be maintained in good repair.
Comments: Spouts on bags of milk — How do you control temperature in tubing? Recommend checking temperature, shortening spout (tubing), etc. Community grill prep cooler — out of order for repair. Rotisserie equipment for chicken added to facility near community grill. Valrath equipment. Communicate with Health Dept. for large equipment additions.
