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.
• #1 China Buffet, 1587 Rombach Ave., Wilmington, June 13. Follow-up. “Complaint received regarding food on hot bar not hot enough.” Food on hot bar checked when I arrived was between 148-165°F. Checked six different dishes.
Critical: Cakes on bar under ice were 75°F. Told owner had discarded and placed new product on refrigerated unit (salad bar). After checking product on salad bar, was 39°F. Unit is cold unit, but they are also filling with ice. Cake was discarded in dumpster. In walk-in freezer, food is not frozen. Temperature inside is 41°F. Product is cold but not frozen. Cheese sticks and crabs cold, not frozen. Raw chicken and pork defrosting, not totally frozen. Buckets of ice defrosting to water. Temperature outside freezer in the kitchen is 91°F. Walk-in cooler: Cream cheese in large tub 48°F. Cooler temperature is 52°F. Breaded chicken 52°F.
Spoke with Environmental Health Director regarding issues; they must discard product. Coming back tomorrow to check cooler and freezer at 10:30 a.m. … Gave them until 4 p.m. to see if cooler temperature would catch up. Temperature inside cooler was 52°F. … [All checked items at 4 p.m. were between 48-52°F.] Took pictures of all product that temperature was taken of. Pictures attached to file. Told owner all product needed to be discarded because out-of-temperature for more than four hours. Told owner walk-in cooler and walk-in freezer need to be serviced right away. Temperature of walk-in cooler 48°F. Walk-in freezer — all product thawing. Breaded cheese sticks in freezer 39°F. Raw meats in freezer (pork, crab. chicken breasts) were thawing. (Soft on top to touch, but still frozen inside.) Boxed pizza, cheese sticks, crab cakes all defrosted but cold. Will return June 14 at 10:30 a.m. to check temperatures of food, freezer and coolers. All food in walk-in cooler that we took temperature of was discarded in trash.
Follow-up: June 14.
• #1 China Buffet, 1587 Rombach Ave., Wilmington, June 14. Follow-up.
Returning to check temperatures of cooler and freezer at 10:20 a.m. Repairman on-site to fix coolers/freezer. Walk-in cooler 40°F. Checked temperature of products. Raw chicken 40°F, Italian dressing 38°F, raw chicken 39°F. Walk-in freezer: Product cold, starting to freeze. Temperature 29.5°F. Will return June 15 afternoon.
Follow-up: June 15.
• #1 China Buffet, 1587 Rombach Ave., Wilmington, June 15. Follow-up.
Cake on cold bar 40°F. Walk-in cooler 40°F. Raw chicken 41-42°F. Walk-in freezer 26°F; everything frozen. Will follow-up on June 29.
Follow-up: June 29.
• Rod’s Capricorn Inn, 6660 SR 730, Wilmington, June 14.
Received complaint regarding “Man and wife at dinner June 10 at 7:20 p.m. Both had Rod Burgers and salad. About 2 hours later had stomach pains then diarrhea.” Inspected facility for regular inspection. Electric has been out since 6:30 a.m.-11:45 a.m., opened at 11:45 a.m. Several products in cooler are from 48-52°F. All product needs to remain at 41°F or below. Please continue to check temperatures.
Critical: Electric has been off for awhile? Product in freezers not frozen, but cold. In prep coolers in the kitchen, ham 52°F, tomatoes 50°F, tartar sauce 52°F, pickles 52°F, cole slaw, 48°F. Must all be kept cold at 41°F or below. Cooler temperatures are 40°F. Continue to check temperature of product to ensure temperatures are coming down. If not at 41°F by 3 p.m. product must be discarded. Onions in walk-in cooler were dated to be discarded by May 17. Employee put wrong month; manager changed sticker. Thank you.
Non-critical: No evidence that anyone at this facility is manager certified in food safety. Employees cooking are not wearing hair restraints. Prep area door removed and plywood put up. Area around reach-thru wall broken. All walls must be smooth and cleanable.
Follow-up: Approx. July 12.