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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:

• Wilmington College Dining Hall, Pyle Center, Wilmington, Oct. 19. Follow-up. Violations corrected: 3.4, 4.5. The following require correction and improvement: water faucet at tilt skillet leaking water. Warewash machine is not operating properly. Equipment shall be maintained in good repair. Critical: Irreversible registering thermometer measurement was 157°F. Final rinse gauge was above 210°F. Rinse gauge was at 150°F.Victor from maintenance responded to request to discuss concerns with equipment. Adjustments made to equipment. Irreversible registering thermometer measurement was 167°F. Final rinse gauge was 200V. Rinse gauge was 150°F. Equipment must meet proper temperatures within cycles to properly sanitize. Irreversible registering thermometer must measure 160°F or above. Final rinse gauge must measure 180-194°F. Rinse gauge must measure 160°F. Please adjust and monitor to achieve proper water temperatures for proper sanitizing.

Grout missing between floor tiles in warewashing area. Tiles missing/walkway to warewash area/across ice making machine) on floor. Facility shall be maintained in good repair. Observed employee handling dirty dishes and clean dishes. Employee did not wash hands in-between handling dirty and clean dishes. Hands must be washed when soiled to protect clean equipment from contamination.

Follow-up: Oct. 26.

• Uhl’s IGA, 444 E. Washington St., Sabina, Oct. 19. Follow-up. Violations corrected: 3.2, 3.5, 4.1, 3.4, 4.5. The following need correction: Excessive ice buildup and accumulations found in main walk-in freezer. Ice accumulation found in retail ice cream sales floor freezer. Equipment in facility must be maintained in good repair and condition. Excessive ice accumulations should not happen. Repair or replace equipment. Food items with ice deposits must be removed/destroyed/not for sale. Pictures of main walk-in freezer were taken and will be attached to this report. Cove trim missing in utility closet (near mop sink). Facility shall be maintained in good repair.

Follow-up: Nov. 14

• Happy Wok, 1655 Rombach Ave., Wilmington, Oct. 19. Follow-up. Wonton 54°F, wonton 49°F (Sobe reach-in cooler). Cold TCS foods must be maintained 41°F or less to prevent pathogen growth that can cause illness. Sobe reach-in cooler was switched with the Coke reach-in cooler. Warm air is blowing from the fan in the equipment. Pans of sweet & sour chicken and eggrolls were found frozen in the Sobe cooler. Equipment must be functional and capable of maintaining TCS foods 41°F or lower. Comments: Light bulbs were installed in fixtures. Foot candle lighting 27FC. Clean light shields and replace bulbs with higher wattage if possible to increase light intensity.

Follow-up: Oct. 24.

• Skyline, 2799 Rombach Ave., Wilmington, Oct. 20. No cleanup procedure for cleaning up vomiting/diarrhea posted in the facility. All FSO’s must have procedure posted for cleaning up vomiting/diarrhea. (Left handouts.) There were bottles of chocolate and strawberry syrup stored at room temperature under ice cream machine. Label stated that “must refrigerate after opening.” FSO’s must follow label directions of products. Bottles of sauces unlabeled/dated in prep cooler. All foods products must have these labels. There was cup used for scoop in sugar. All scoops must have handles and be stored above food product. Discussed catering and how food is transported. Discussed bulk cooling and reheating of products. PIC explained how often soft-serve machine is broken down. Sanitizer, test strips, thermometer and gloves available in the facility.

• Sunrise Bakery & More, 149 W. Main St., New Vienna, Oct. 20. Products in reach-in refrigerator must be dated when removed from original packaging. Bacon and hashbrowns removed from package and put into plastic container. Discussed bulk cooling and reheating of foods. Discussed catering and how foods are transported. Sanitizer, test strips, gloves and thermometers are available in the facility.

• Stephanie’s, 142 Main St., New Vienna, Oct. 20. The floor in dry storage area (front of reach-in cooler) had a crack in it. The ceiling in the dry storage had a hole in the drywall/plaster. There were broken floor tiles in front of pass-thru window and in dining area by eating counter. All floors, walls, and ceilings in the food service must be smooth and easily cleanable and maintained in good repair. PIC explained cooling and reheating process in the facility. PIC checked sanitizer solution in wiping cloth solution. PIC explained how she calibrated thermometer. Sanitizer, test strips and thermometer available in the facility.

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