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 and violations/comments include:
• The Corner Market, 10 Main St., Clarksville, Dec. 13. Critical: Verification demonstrating employees have been informed with illness reporting requirements was unavailable. Correct by Jan. 10. Package of raw chicken stored on top of ready-to-eat sliced cheese. Person in Charge relocated. Corrected. Air dry rack had rust accumulations (at 3-sink). PIC stated will clean and replace. Correct by Jan. 10. Bag of sausage gravy was in a pan on top of warmer (approximately 80°f). PIC stated bag is placed into warmer to heat and serve. A second bag is placed on top to start to warm up in case they need it. At inspection (11 a.m.) pan of sausage gravy was in 3-sink to discard (end of breakfast). However, bag on top of warmer was still there. PIC stated it is cooling to place back into cooler to correct. PIC decided to keep product and use ice to cool quicker. (Note: Food must be cooked before placing into warming equipment.) By cooking food first, this will eliminate the need to temper the product (placing cold bag of gravy on top of warmer). Reheating bulk portions may require increase in license category. PIC stated will cook in microwave before placing in warmer. Sliced ham dated Dec. 5 and salami Dec. 2 (found expired). PIC discarded. Cole slaw (2 containers) missing date mark. PIC added date. Corrected. Fly strip was stored above boxes of chicken breading. PIC removed. Corrected. Mouse droppings found in beverage dry stock area. Clean, and contact pest control operator. Correct by Jan. 10. Hose from mop sink was at bottom of 3-sink compartment. PIC removed. Corrected.
Clean-up procedure for responding to vomit/diarrhea incidents was unavailable. Thermometer in single-door prep top was broken. Boxes of chicken breading stored on shelf lower than 6 inches. Employee putting fried chicken into carry-out container was not wearing hair restraint. Spoon handle was in closed container of cole slaw. Cole slaw reusable container was used again; only NSF or similar containers may be reused. Microwave and toaster are household-use only equipment. Cutting boards are staining, have cut marks. Plastic sign put together with packaging tape was below microwave and warmer. Boiled peanut warmer front is damaged near temperature control dial. Hershey retail freezer is accumulating ice, and frost is accumulating on product. Food debris accumulated on slicer. Boiled peanut splatter accumulated on side of Gourmet Icee machine. Black residues accumulated on dispensers on Gourmet Icee machine. Castor wheels, first aid kit, maintenance items stored next to Hunt Brothers carry-out containers. Cup of screwdrivers, duct tape and other tools stored on prep table. Stored on shelf in kitchen was spray paint, WD40, hornet spray, fingernail polish remover, windshield fluid and auto coolant. All non-kitchen supplies need to be removed from food/kitchen areas. Packaging tape used as repair on wall across from oven/next to cutting board. Dryer and washer stored in restroom — unnecessary equipment must be removed from premise. Dust accumulated on walls near 3-sink. Floors have dirt, debris and grease accumulations. Light bulb nonworking in vent hood. Keys stored on prep table.
Note: Ansul fire system has a red non-compliance tag.
Follow-up: Jan. 10.
• Burger King, 1607 Rombach Ave., Wilmington, Dec. 17. Follow-up. Three previous violations corrected. Thank you.
Critical: Breakfast chicken in the warmer was 129°F. Chicken left in warmer (must be kept hot at 135°F or above).
Ice on condenser of back walk-in freezer.Front and side of french fries dispenser is dirty. Floor under soda boxes is dirty.
Follow-up: Approx. Jan. 14.
