Information provided by Miami County Public Health.
May 4
• Circle K #4705710, 1901 W. Main St., Troy: Standard Inspection.
Corrected during inspection: At time of inspection, observed pre-packaged deli sandwiches thawing at room temperature. Informed employee that sandwiches must be thawed by an approved method. Sandwiches were pulled around an hour prior to the inspector’s arrival. After informing employee, the sandwiches were moved into a lowboy cooler.
Repeat: At time of inspection, doughnut case did not have labels indicating what varieties of doughnuts were stored in the case. Ensure labels are place in front of each variety of doughnut. Display the required labeling information in the ingredient book/side of case labels for each of these items for retail sale.
Repeat: At time of inspection, observed the following: 1. Walk-in freezer accessed through the beer cave, was loudly clicking. Repair fan so it operates according to manufacturer specifications. 2. Lowboy cooler across from pizza hot holding unit has a dirty gasket. Clean gasket. 3. Ice buildup around the thermometer in the beer cooler behind the retail doors. Fix equipment to not accumulate ice.
Observed underside of coffee machines, creamer dispenser, and coffee area ice machine to have coffee splash build-up. Clean undersides of coffee machine, creamer dispenser, and coffee area ice machine.
Corrected during inspection; critical; repeat: In storage room behind pop machines, observed drain lines without proper air gaps. After informing person-in-charge (PIC), the drain lines were propped up and a photo sent to the inspector.
At time of inspection, observed dust buildup on ventilation vent and wall in the hallway with the two reach-in coolers. Clean vents and walls.
At time of inspection, observed mop drying in mop sink and no mop hangar present. Ensure a mop hangar is installed so mops can properly be hung to dry.
Comments: At time of inspection, observed possible evidence of back handsink next to 3-bay sink being used as a dump sink. As a reminder, handsinks can be used for no other purpose other than handwashing.
Fountain beverage machines observed to not be in-service at time of inspection. PIC informed inspector that CO2 machine had leaked the night prior and filled the building, which resulted in there being no carbination for the beverages. Once the CO2 machine is fixed, the fountain beverage machines will be placed back in service.
• Hong Kong Chinese Restaurant, 14 S. Tippecanoe Dr., Tipp City: Standard/Critical Control Point Inspection.
Critical; repeat: PIC unable to demonstrate knowledge by having no critical violations. Observed many repeat critical violations that have been addressed at previous inspections. Discussed with PIC the necessity to follow the food code to prevent food-borne illness.
No written procedures for responding to vomiting or diarrheal events. A copy will be sent with this report. Please post in the facility.
Employee drinking in non-designated area. Observed open employee beverages stored above the prep table. Ensure employee items are stored in a designated area where contamination of food products is prevented.
Corrected during inspection; critical: Food employee(s) did not wash hands when required. Observed employees not washing hands when changing tasks. Upon informing the PIC, employees were instructed to wash hands.
No towels or drying device at the handwashing sink(s). Observed no paper towels at the hand sink.
Corrected during inspection; critical; repeat: Food not properly protected from contamination by separation, packaging, and segregation. Observed a used raw chicken bowl stored in the same container as raw shrimp. After informing the PIC, the raw shrimp was discarded voluntarily.
Device used to generate sanitizer onsite does not comply with EPA regulations or manufacturers instructions. Observed non-EPA registered bleach on-site. Attain EPA registered bleach for proper disinfection and sanitization.
Corrected during inspection; critical: Equipment food-contact surfaces or utensils are unclean. Observed the following food contact surfaces with food residue/grime accumulations: 1. Can opener blade 2. Meat cleaver 3. Peelers Upon informing the PIC, all utensils were removed from service and placed in the 3-compartment sink.
Corrected during inspection; critical; repeat: Improper cooling of TCS food. Observed rice cooling at 88F after 2 hours. After informing the PIC, the rice was voluntarily discarded.
Corrected during inspection; critical; repeat: Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed various food products in the walk-in cooler and reach-in coolers not date marked. Upon informing the PIC, all food products were date marked as needed.
Corrected during inspection; critical; repeat: Improper use of time as a public health control (4 hours). At the time of inspection, the fried chicken was not properly labeled for 4 hours. Upon informing the PIC, an adequate time stamp was implemented for the fried chicken.
Corrected during inspection; critical: Observed a working spray bottle of toxic materials not properly labeled. After informing the PIC, the spray bottle was adequately labeled.
Repeat: Improper method for cooling TCS foods. Observed rice cooling at room temperature in very large bowls. Cooling should be completed rapidly using shallow pans and other effective means such as a blast chiller, ice wand, ice bath, etc.
Repeat: TCS foods not properly thawed. Observed raw pork and shrimp thawing at room temperature. Ensure thawing is done under refrigeration or cool running water.
Repeat: Improper storage of food items. Observed raw shrimp stored in a plastic container on the floor and dumplings in the reach-in freezer uncovered. Ensure all food products are at least 6 inches off the floor and covered to protect from contamination..
In-use utensils improperly stored. Observed a utensil sitting in cooked rice with the handle touching the food. Ensure that if utensils are stored in food that the handles are above the food to prevent contamination.
Re-use of single-service or single-use articles. Observed soy sauce buckets being re-used within the facility.
Observed single-use items not properly protected from contamination; single-use containers were stored unwrapped on the prep-line.
Cutting blocks or boards cannot be effectively cleaned and sanitized. Observed multiple cutting boards in the facility deeply scored and marred. Resurface or replace.
Non-food contact surface(s) not cleaned at the required frequency. Observed food residue, grease, and grime accumulations throughout the facility behind, under, and inside of equipment. Continue to clean these areas thoroughly and frequently to prevent such accumulations.
Corrected during inspection; critical: Insufficient air gap between the flood rim and the water supply inlet. Observed no air gap on the prep-sink drain line. PIC implemented a sufficient air gap during the inspection.
Repeat: Improper disposal of condensation and other non-sewage liquids. Observed the walk-in cooler condensate water being drained into a bucket.
Mops dried improperly. Observed mops not hung to dry. Install hangers so that mops can adequately air dry.
Floors not smooth and easily cleanable. Observed various floor tiles cracked, chipped, and torn. Repair so that the floors are smooth and easily cleanable.
Physical facilities not maintained in good repair. Observed the walk-in cooler handle not functioning properly and broken light shields throughout. Repair.
Repeat: Ventilation system not maintained. Observed thick grease deposits and grime in the hood vents above the fryers. Ensure the hood vents are being cleaned at a routine frequency.
Comments: At the time of inspection, fried chicken was observed missing the appropriate 4 hour time mark. Due to the history of non-compliance with time as a public health control, it was agreed that a log for any food products timed for 4 hours will be created and posted on the wall in the facility. Create this log to keep track of the 4-hour time limit.
Additionally, there has been a long history of improper cooling. Due to this, create a cooling log for your food products (i.e., rice, etc.) to keep track of temperatures as food products are cooling. Remember that cooling must occur from 135F to 70F in 2 hours or less, and from 70F to 41F or below in 4 hours or less.
