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:
• Max & Erma’s, 123 Gano Road, Wilmington, Oct. 11. Follow-up. Paint is coming off Hobart mixer. Large accumulation of ice in walk-in freezer. Accumulation of water (puddled) by ice machine. All equipment shall be maintained in good working order. (3rd Notice.) Gnats flying throughout the facility (by both hand sinks close to dishwasher, in salad/sandwich prep and by ice maker). Facility was last treated on Sept. 20. All food service operations must be free from insects/pests. (3rd Notice.) Must be treated right away with inspection Oct. 18 due to gnat problem. Cup being used as a scoop in apples.
Critical: There was a container of Chili Lime dated use by Oct. 10.
Follow-up: Oct. 18.
• Generations Pizza, 100 Lowes Drive, Wilmington, Oct. 10. Follow-up. Critical: When I arrived at the facility at 3:15 p.m. there were 2 employees and was told there was no one there in charge. All facilities must have someone in charge at all times on all shifts while the facility is open. No verification that there is an employee who is Class II food safety certified. Following temperature violations were found: Mushroom gravy on prep table was 45°F, meatballs 53°F, chicken wings on chicken cooler 43°F, chicken tenders 46°F (Must be kept cold at 41°F or below). Following items were not dated: bottled sauces under the pizza prep cooler; in the walk-in cooler — chopped onions, sliced onions, green peppers and sliced tomatoes. (2nd Notice.) Chicken prep cooler had a temperature of 44°F on the bottom thermometer. (2nd Notice.) Pizza prep counter is dirty. Pizza cutting area is dirty. (2nd Notice.)
There was a broken (missing) metal lid on the pizza prep cooler, chicken cooler and the sandwich cooler. Water was leaking on the floor in front of the sandwich prep cooler. Seal is broken on door to walk-in freezer. Ice accumulation on condenser of walk-in freezer and on the floor. Microwave has been replaced? If equipment has been replaced, must be replaced with NSF or equivalent. (2nd Notice.) Exposed/broken pieces of counter exposing pressboard on the pizza cutting table. (2nd Notice.) There is cove molding missing on the wall beside the soda machine, leaving exposed plaster board. There is broken floor tile in the kitchen. Floor tile missing in the kitchen around indirect drain from soda fountain. (2nd Notice.)
Follow-up: Approx. Nov. 6.
• Dollar General, 662 W. Main St., Blanchester, Oct. 12. Follow-up. Pressboard has been installed in dry storage area to cover holes in walls. Pressboard needs to be painted to ensure walls are easily cleanable.
• Kroger, 1001 Cherry St., Blanchester, Oct. 12. Follow-up. All temperatures were good! Thank you!
• Blanchester High School, 953 Cherry St., Blanchester, Oct. 12. Complaint. Received complaint that student ate cheese sandwich that was hard and discolored. Other foods that were offered were not hot or cold enough. Spoke with person in charge, not serving cheese sandwiches and all temperatures were good. Seal on bottom of walk-in freezer door was coming apart.
• Clinton County Jail, 1645 Davids Drive, Wilmington, Oct. 11. Critical: The potato salad in the walk-in cooler was 53°F-57°F (must be kept cold at 41°F or below).
Follow-up: Nov. 8.
• Wilmington College Sandella’s Flatbread, 256 College St., Wilmington, Oct. 10. Follow-up. All previous violations have been corrected, except one. There is no verification that there is anyone who is Class II food safety certified.