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:

• MacD’s Pub, 1400 W. Locust St., Wilmington, Feb. 7. Critical: Bare hand used to prepare egg (deviled). Employee had cut with Band-Aid/glove finger and with brace. Hands must be washed and gloves used. Wrist brace removed, gloves used. Box of raw bacon located over packages of deli meat. Pan of raw chicken over ground beef. Packages of raw beef over raw fish. Raw animal products must be stored according to cooking temperatures and below ready-to-eat foods. Corrected. Pink and black residues accumulated on inner guard of ice-making machine. Brown residues accumulated on soda nozzle gun and holders (3). Corrected. Potato salad missing date mark. Asterisks missing on menu items needing customer advisory. New menu planned to be made, will update.

Level 2 certified food protection manager unavailable. Paper towels missing a bar at hand sink. Large pot of chili in walk-in with lid on found at 148°F. Plated in walk-in cooler at 10:30 a.m. (inspection time 2:30 p.m.). Hot TCS items must cool quickly. Divide into smaller portions, use ice baths. Check temperatures during cooling process. Must cool 135°F to 70°F within 2 hours, then 70°F to 41°F or less within 4 hours. Cutting board next to pizza area has black staining. Container storing pizza dough cracked. Slicer has areas of chipped paint. Screws in ice machine rusty. Wood board (untreated) in walk-in cooler with black residues. Discarded/corrected. Slicer has residue accumulations; please fully disassemble to clean. Floor tile missing at fryer area. Exit doors (2) need sealed at bottom and sides. Duct tape repair at counter near pizza oven. Between soda fountain machine, sealant missing (needs cleaning and repair). Shelf storing plates has food residues (pizza area). Food splatter on shelf above table-top can opener and soup warmer. Dirt/debris accumulated on floor of room with soda bibs. Wet mop stored on floor. Aspirin, burn gel, Band-Aids stored on shelf above prep table. Lotion stored at bar. Server dishwasher 10ppm; person in charged call GFS for service.

Follow-up: March 8.

• Yamato Steakhouse, 1362 Rombach Ave., Wilmington, Feb. 7. Critical: Person in charge not able to answer all questions about food safety — language barrier contributing to understanding (in regards to hibachi rise and sushi rice). Suggest more education. 57°F eel, 44°F tuna, 42°F salmon (sushi area), 52°F white rice (hibachi), 42°F General Tso, 44°F tofu, raw shrimp 43°F (prep kitchen). Person in charge adjusted equipment control on sushi and placed in prep cooler (below). White rice discarded. Kitchen prep cooler adjusted, and monitor. Products not dated (several were quickly dated at arrival for inspection). Person in charge added dates. HACCP plan not on site, HAACP plan not followed. Distilled water unavailable. Log of pH readings unavailable since Oct. 10. Calibrating solutions for pH meter unavailable. License holder must contact Health District with long-term solutions to maintain safe acidified white rice. Spray bottle missing common name label. Person in charge labeled.

Cup without lid stored on ledge next to hibachi grill. Exit door in kitchen was propped open. Cutting board had black staining. Fryers have grease accumulated on sides. Ice-making machine has black residues on inner guard. Plates stored on ledge of hibachi area with food contact surface up (potential customer contamination). Person in charge relocated. Wood shelf has black residues (mold-like) in walk-in cooler; wood is not appropriate material (not easy to clean). Shelves in walk-in cooler has rust accumulations. Wall near dishwasher has black residue accumulation (mold-like). Keys stored on ledge of hibachi grill. Person in charge removed. Level 1 certifications unavailable of sushi chef and one person in charge per work shift.

Follow-up: March 1.

• Domino’s Pizza, 211 S. Broadway St., Blanchester, Feb. 7. Critical: In the walk-in cooler, olives, jalapenos and pickles were dated Feb. 4 and spinach Feb. 5.

No one at this facility has Class 2 certification. Bottom of prep table rusted. Doorway to dry storage unfinished on inside of room. Wall behind 3-compartment sink is dirty. Ceiling is leaking in two areas. Water dripped from ceiling in two buckets beside warm holding area for cooked pizzas.

Follow-up: Approx. March 7.