Clinton County eateries inspected

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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:

• Autumn Years Nursing Center, 580 E. Washington St., Sabina, Oct. 27. License is not posted and could not be located. License must be posted in facility. there is no procedure posted for cleaning up vomiting/diarrhea in facility. There is no sign-off sheet for employees to report illness. All FSO’s must have procedure posted for cleaning up vomiting/diarrhea. All FSO’s must have sign-off sheet to ensure employees know when to report illness. (Left handouts.)

Critical: There was raw fish stored on top of tomatoes, egg, cheese, milk in reach-in cooler outside building. All raw foods need to be stored below ready to eat foods in the coolers to prevent possible contamination.

The handle of the meat slicer is broken exposing rusted metal. All equipment must be maintained in good working order.

• Wilmington College Dining Hall, Pyle Center, Wilmington, Oct. 28. Follow-up. Grout missing between floor tiles in warewashing area. Tiles missing (walkway and warewash area/across ice making machine on floor). Facility shall be maintained in good repair. FSO awaiting estimates, submitted work order. Final rinse gauge: 180°F, irreversible registering thermometer 164°F. Please monitor to ensure warewash machine is consistently reaching proper temperatures to effectively sanitize utensils and equipment. Leak at tilt skillet was repaired. Floor/wall damage from standing water from leak must be repaired. Thank you for cooperation.

• El Dorado Mexican restaurant, 1426 Rombach Ave., Wilmington, Oct. 31. Clean-up procedure for vomit/diarrhea unavailable. Verification employees can demonstrate knowledge when to report illness unavailable. This is a new requirement as of 3/1/2016. Provided information sheets to PIC. Spices, chips, rice, beans etc. were missing labels on storage containers. Food items stored out of original packaging must be identified with a common name label. Wet cloth at steam table/prep area not stored in sanitizer solution. Wet cloths must be stored in sanitizer solution in-between uses. Scoop handles found in beans and rice. Handles of scoops must be stored above product to prevent contamination. Corrected.

Critical: Trays of raw eggs were found above tortillas in walk-in cooler. Raw animal product must be stored below RTE foods to prevent cross-contamination. Rice 133°F (Warmer). Hot TCS foods must be maintained above to prevent pathogen growth that can cause illness. PIC reheated to 165°F. Hot dogs dated 10/23, queso missing date marks, etc. TCS RTE foods opened or made and held for 24 hours or more must be marked with date to indicate day food should be sold or discarded. Maximum hold time 7 days.

Follow-up Nov. 14.

• Max & Erma’s, 123 Gano Road, Wilmington, Nov. 1. Follow-up. Critical: Whipped cream on the sundae bar was at 59°F. All TCS foods must be kept cold at 41°F or below to help prevent bacterial growth.

The Beverage Air Cooler (beside salad/sandwich prep area) when you open the door gnats fly around. All FSO’s must be free from pests/insects. Dishwater gauges not working. All equipment must be maintained in working order. Temperatures: sour cream 41°F, sliced tomatoes 39°F, sauerkraut 40°F, mango salsa 39°F, diced tomatoes 36°F, tomato basil pesto 37°F.

• The Crowe Bar, 227 N. Howard St., Sabina, Nov. 1. The light above the 3-compartment sink is out. There are gnats flying around in the storage area. All areas of the facility must be maintained and equipment must be maintained in good working order. All facilities must be maintained free from insects/pests.

• Spillway Lodge, Old State Road, Clarksville, Nov. 2. Dial on automatic dishwasher was not working. PIC called to have unit worked on and I spoke to repairman. Repairman said he would be out tomorrow to repair. Thank you. Inside of microwave above ovens paint peeling on the front of oven door inside. All food service equipment must be maintained in good working order. There is cracked floor tile in the kitchen. Plywood unpainted covering vent hood. All floors, walls, and ceilings inside the facility must be maintained clean and smooth and easily cleanable.

• Cherrybend Pheasant Farm, 2326 Cherrybend Road, Wilmington, Nov. 3. Shoelaces Catering provides food. No problems, everything looks good.

• Alkermes, 265 Olinger Circle, Wilmington, Nov. 3. Follow-up. Checked temperature of walk-in cooler. Outside dial reading of 44°F. Inside temperature gauge reading 36°F. Outside gauge does not work according to PIC. Checked temperatures of whole turkey breast luncheon meat — 44°F, and container of heavy cream was 37°F. Scan of air temperature was 38°F. PIC submitted written procedure for time-holding. Will return on 12/7/16 to do re-inspection.

• Clinton Memorial Hospital, 610 W. Main St., Wilmington, Nov. 3. Follow-up. Automatic dishwasher up and running. Wash temp. 168°F. Final rinse indicator not working. Sanitizer level within parameters. Repairman coming today to fix/replace additional parts.

• McDonald’s, 5843 US 68 North, Wilmington, Nov. 3. Temperatures: Sausage gravy, 148°F; grilled chicken, 165°F; McChicken, 160°F. Very good, thank you! Everything looks good, no issues at this time.

• McCoy’s Catering Service, 280 W. Curry Road, Wilmington, Nov. 3. Everything looks good!

• Ron’s Place, 126 S. Broadway St., Blanchester, Nov. 4. Follow-up. Critical: Raw burger and sausage stored above gallons of milk in 3-door reach-in cooler. Raw animal product must be stored below RTE foods to prevent cross contamination. Sliced lunchmeat missing date marks. RTE TCS foods shall be marked with date to indicate date food shall be consumed, sold or discarded; maximum hold time 7 days. Baked potato, 43°F; pepperoni, 42°F (3-door reach-in cooler). COld TCS foods must be maintained 41°F or less to prevent pathogen growth that can cause illness.

Duct tape on handle of utensil at flat-top grill. Equipment must be maintained in good repair and condition. Fan in kitchen has dust accumulations. Equipment shall be maintained clean. Kitchen exit door and dry stock door do not close tightly. Exterior openings must seal and close tightly to prevent entry of pests. Air gap is not visible at soda fountain machine. Towel is wrapped at drain. Air gap must be in place to prevent sewer back-up into equipment. Light nonworking in vent hood. Floor paint worn in kitchen. Cove trim missing in dry stock room. Plywood under ice machine is not sealed. Facility shall be maintained in good repair. Comments: Fire safety equipment was up-to-date. Reminder Level 2 Food Protection Certification will be required 3/1/17.

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