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:
• Red Zone Neighborhood Grill, 762 W. Main St., Blanchester, Sept. 27. Critical: On the sandwich prep cooler: Ham 44°F, turkey 45°F, tomatoes 47°F, pulled pork 44°F, raw hamburger patties 44°F; chicken tenders underneath dated Sept. 23 were 44°F (all must be kept at 41°F or below).
Two-door True cooler, outside thermometer goes up 15°F by just opening door. Prep cooler along the wall unable to hold TCS foods at 41°F or below.
Follow-up: Approx. Oct. 11.
• Happy Wok, 1655 Rombach Ave., Wilmington, Sept. 26. Follow-up. Critical: Cut-up chicken on counter in large bowl was 48°F. Very large working container. Need to use smaller batches of raw working material at a time. Delivery driver unloaded truck and was waiting for food. When food was ready, delivery driver opened to-go container and scooped out serving of rice into container. This driver is not employee of Happy Wok nor did he wash hands.
Wiping cloths lying on the counter.
Follow-up: Approx. Oct. 10.
• Yamato Steak House, 1362 Rombach Ave., Wilmington, Sept. 26. Follow-up. Critical: Chicken being cut up in back room was at 62°F. Employee took some of it and put in walk-in cooler. Must work with smaller quantities of chicken to keep chicken cold at 41°F or below. No food product had been labeled and dated when I arrived. Acidified rice was 121°F. HACCP plan states acidified rice will be kept at 90°F or below. Additionally, employee used pH meter to check pH. But they just stuck pH meter in rice; they did not make a slurry with water, like HACCP plan states.
Follow-up: Approx. Oct. 10.
• Cape May Retirement Village, 175 Cape May Drive, Wilmington, Sept. 26. Critical: Gnats observed in AL servery near hand sink/ice machine. Person in charge has implemented more frequent and deep cleanings. Contact pest control operator for additional help.
Duct tape used as repair on sprayer wand in warewash area. Dust observed on box fan in AL servery.
• Cape May Retirement Village 2, 175 Cape May Drive, Wilmington, Sept. 26. No concerns at time of visit for standard inspection.
• Angelina’s Pizza, 653 W. Main St., Blanchester, Sept. 24. White handle of spatula used at prep counter for foods after cooking is damaged. Shelving in walk-in cooler and pizza make line have residue and debris accumulations. Floors in mop/utility room and walk-in cooler have residue and debris accumulations.
• Wendy’s, 1055 Rombach Ave., Wilmington, Sept. 26. Complaint that chili was not hot enough on Wednesday and Saturday. Chili in hot-holding at front register 158°F-178°F. Chili in hot-holding in drive-thru 167°F. Chili still cooking was at 95°F. Chili timed not to use until 11:50 a.m.
• Combs Bakery, 1221 Wayne Road, Wilmington, Sept. 26. Hand sink was out of paper towels.
