Clinton County eateries inspected


News Journal



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:

• Streber’s Market, 299 South St., New Vienna, May 28. Standard inspection/Complaint. Critical: Cartons of eggs stored above ready-to-eat foods in walk-in cooler (deli). Corrected. Ground beef residues observed on plate/head and barrel of grinder equipment. Packaged ground beef had May 26 as packed on date. Equipment must be cleaned within 24 hours of use at 41°F or below (in walk-in cooler). Person in Charge stated will clean. Several food items were not marked with dates. Charts for deli meat/cheese and salads — last date recorded May 14; pasta salad expired May 20. Buffalo chicken dip (3) expired May 12; cole slaw and sandwich spread had no dates; CoffeeMate creamer and sausage gravy no dates — with mold growth. Observed mouse droppings on floor near soda bag in box rack. PIC stated they are working with Terminix. Clean and monitor facility. Correct by June 15. Expired baby food found (peas March 2020 and apple & banana April 2020). PIC removed/discarded.

Certified manager in food protection is unavailable. Handwashing soap, paper towels and handwashing sign unavailable at hand sink next to 3-sink. Mops were stored over hand sink next to mop sink. Wet cloths found stored on counter and not in sanitizer solution in-between uses. Boxes of food found on floor in walk-in cooler (deli) and walk-in freezer. Spoon handles stored in cole slaw and sandwich spread containers in walk-in cooler (deli). Handles of scoops in hot food case are damaged (need replaced). Light in sandwich display hot case is nonworking. Light in retail sandwich case is missing/nonworking. Food debris accumulated in prep cooler (pizza/sandwich prep). Lid missing on dumpster. Note: Pile of old facility furnishings near dumpster; remove to prevent pest harborage. Grease dumpster in grass. Outdoor storage surface for refuse must be on materials such as concrete or asphalt. Shelving is rusty in walk-in cooler (deli). Ceiling material is peeling in walk-in cooler (deli). Light (1) nonworking in walk-in cooler (deli). Floor damaged near fryer in deli. Black mold-like residues accumulated on wall in walk-in cooler (deli) (near rack with boxes of chicken. Dried ground beef residues accumulated on floor and equipment on heat press packaging area. Phone and pack of cigarettes found on prep table.

Complaint: Received May 26 — “Claims flies in chicken batter and fryer area. Claims hot case food is reused for over a week.” Investigated complaint May 28. Spoke with Person in Charge and deli employee. Both stated have not seen flies. Deli employee stated they have been making less hot foods for case due to decline in demand. Making more food to order. Most food in hot case is discarded at night or only reheated once for next day use and discarded. Did not observe flies in facility. Did not see pans of cooked hot case food in coolers.

Follow-up: June 18.

• Arby’s, 1619 Rombach Ave., Wilmington, May 27. Standard Inspection/Complaint of “people becoming ill.” Went over procedures of hot holding, cooking of meats and how they handle chicken products. Critical: Chicken tenders in warming drawer 127°F. Chicken tenders by deep fryer 125°F. (Chicken must be cooked to 165°F and then held hot at 135°F or above). Discarded. Time holding buffalo sauce at room temperature (70°F) after cooked chicken dipped into product. Facility is not licensed to time hold product and product was not timed or dated. Product was discarded and advised to discontinue dipping product into sauce. Sauce placed in squeeze bottle.

Note: Hand sink takes a long time to get hot water.

Floors under deep fryers, ice machine and prep sinks were dirty.

Also, complaint May 13 “regarding no masks, no gloves, employees with long hair.” Employee with long hair not restrained. No one wearing masks at his facility. Explained they are required by Governor and Dr. Acton’s Stay Safe Ohio requirements.

Follow-up: Approx. June 10 if not sooner.

https://www.wnewsj.com/wp-content/uploads/sites/22/2020/06/web1_Restaurant-Inspections.jpg

News Journal