Information provided by Miami County Public Health.
May 17
• B&K Rootbeer Stand, 1407 South St., Piqua: Standard Inspection.
Critical; Person in charge could not state the time and temperature requirements for cooling. When cooling food it must go from 1335 F to 70 F in 2 hours and from 135 F to 41 F within a total of 6 hours.
Critical; Person in charge was unable to produce an employee illness policy. A copy of an employee illness policy was given at time of inspection.
Corrected During Inspection; Critical; Food employee(s) did not wash hands when required. Observed an employee don new gloves without washing hands prior. Upon informing the employee the gloves were removed and they washed their hands before donning new gloves.
Corrected During Inspection; Critical; Handwashing sink not accessible. A water hose was observed in the hand sink next to the three compartment sink. Upon informing the person in charge, the hose was removed.
Corrected During Inspection; Critical; Equipment food-contact surfaces or utensils are unclean. Observed a build up on the nozzles of the soda machine. Upon informing an employee the nozzles were removed and cleaned.
Working food containers not properly labeled. Observed mayo and tartar sauce in the reach in cooler that was not labeled. Ensure working containers are labeled with their common name.
Mops dried improperly. Mops were observed outside in the mop bucket. Ensure mops are hung to air dry.
Comments: At time of inspection, the facility was observed making their own root beer in kegs.
• Piqua Jr Baseball & Softball Leagues, PO BOX 1841, Piqua: Standard Inspection.
Corrected During Inspection; Critical; Quaternary ammonium sanitizing solution at incorrect temperature. Observed sanitizing solution at 106F. Upon informing the PIC, the sanitizing solution was brought to 70F or less.
Corrected During Inspection; Critical; Working containers of poisonous or toxic materials not properly labeled. Observed two unlabeled spray bottles. Upon informing the Person-In-Charge (PIC), both bottles were adequately labeled.
FSO did not have a person in charge per shift with the person in charge certification in food protection. Obtain the proper training.
Comments: At time of inspection, hot foods were observed holding at 135F or above.
• Sunoco Food Mart, 4455 Gibson Dr., Tipp City: Follow-Up Inspection.
No violations were documented at the time of inspection.
The following violation(s) have been corrected since the last inspection:
Backflow prevention – air gap – Observed the following: 1. Prep sink without a proper air gap at time of inspection. Ensure drain pipe is properly air gapped. [Completed] 2. Ice machine drain line without proper air gap. Ensure drain line is properly air gapped above the rim of the mop sink.
Comments: Ice machine drain line properly air gapped.
• Menards Inc, 75 Weller Dr., Tipp City: Standard Inspection.
Critical; At time of inspection, no verifiable employee illness policy was available. Gave PIC example policy while on-site.
Corrected During Inspection; Critical; At time of inspection, observed raw bacon stored over ready-to-eat foods. After informing PIC, the bacon was moved below ready-to-eat foods.
At time of inspection, no evidence of level 1 person-in-charge food safety certification available. Ensure certification is completed and evidence is available on-site for inspection.
Comments: Ensure level 1 person-in-charge food safety certifications are available on-site for inspector review.
• Milton Union Rec Concession Stand, 7640 Milton Potsdam Rd., West Milton: Standard Inspection.
Critical; PIC unable to demonstrate knowledge by having no critical violations. Discussed proper food safety procedures with the Person-In-Charge (PIC) at the time of inspection to mitigate future critical violations.
Repeat; Facility does not have an employee with manager certification in food protection. Attain the proper training.
Corrected During Inspection; Critical; Food employee(s) did not wash hands when required. Observed food employee attempt to change gloves without first washing hands. Instructed employee to wash hands, then don new gloves.
No towels or drying device at the handwashing sink.
Corrected During Inspection; Critical; Handwashing sink not accessible. Observed dirty rags stored in and on top of the hand-sink. Hand-sinks shall be free of unnecessary items and accessible at all times. Upon informing the PIC, the dirty rags were removed.
Corrected During Inspection; Critical; Single-use gloves used improperly. Observed food employee pick up a thermometer off the ground while wearing single-use gloves and continue to do food prep. Instructed food employee to wash hands and change gloves.
FSO did not have a person in charge per shift with the person in charge certification in food protection. Attain the proper training.
Comments: At the time of inspection, no employees were certified in food safety. Your facility is required to have at least one employee who is Person-In-Charge Food Safety Certified during all operational hours while an individual with a Manager’s Certification in food safety is not present. Obtain the proper training.
• T-B’s Place and Patio, 118 E. Main St., Bradford: Standard Inspection.
Critical; PIC unable to demonstrate knowledge by having no critical violations. Observed multiple critical violations at the time of inspection. Discussed proper food safety procedures with the Person-In-Charge (PIC) to mitigate future critical violations.
Repeat; Facility does not have an employee with manager certification in food protection. Attain the proper training.
Observed a handwashing sign not posted at the hand-sink in the back of the kitchen.
Corrected During Inspection; Critical; Repeat; Equipment food-contact surfaces or utensils are unclean. Observed the ice machine and can opener with black, mold-like growth and food residue accumulations. Upon informing the PIC, the ice machine was washed, rinsed, and sanitized, and the can opener was placed in the 3-compartment sink.
Corrected During Inspection; Critical; Unsafe food not discarded or properly reconditioned. Observed several dented cans throughout the facility. Upon informing the PIC, the dented cans were voluntarily discarded.
Corrected During Inspection; Critical; Repeat; TCS foods not being cold held at the proper temperature. Observed sausage in the prep-cooler at 45.5F. Upon informing the PIC, the sausage was voluntarily discarded.
Corrected During Inspection; Critical; Ready-to-eat, TCS food not properly discarded when required. Observed the following: 1. Cut tomato 5/10 2. Sausage 5/10 3. Mozzarella 5/10 4. Pizza sauce 5/10 All items were present in the prep-cooler and voluntarily discarded after informing the PIC.
Corrected During Inspection; Critical; Repeat; Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed multiple open bags of shredded lettuce without a date mark. Upon informing the PIC, the bags of lettuce were voluntarily discarded.
Corrected During Inspection; Critical; Repeat; Working containers of poisonous or toxic materials not properly labeled. Observed an unlabeled spray bottle next to the grill. Upon informing the PIC, the spray bottle could not be identified, and thus voluntarily discarded.
Working food containers not properly labeled. Observed multiple working containers of food without a label. Label accordingly.
Repeat; Outer opening not protected. Observed both exit doors near the bar with light coming through the under-side of the doors. Install door sweeps to prevent potential pest entry.
Food not protected from contamination. Observed raw onions stored underneath drying utensils, exposed to splash contamination.
Observed pizza boxes stored on the floor. Single-use items shall be kept in a clean, dry location at least 6 inches off the floor.
Non-food contact surfaces of equipment are unclean. Observed food residue and accumulation on the equipment door handles, interior shelving, and gaskets throughout the facility. Clean.
Mops dried improperly. Observed mops not hung to dry.
Unnecessary or nonfunctional items and /or litter on premises. Observed a multitude of residential equipment, nonfunctional equipment, and litter on the premises. Remove all of these items immediately.
Ventilation system not maintained. Observed the hood vents with a thick build-up of grease. Clean.
Repeat; FSO did not have a person in charge per shift with the person in charge certification in food protection. Attain the proper training.
Comments: At the time of inspection, no food employees were food safety certified and multiple critical violations were observed.
Your facility is required to have somebody with a Person-In-Charge Food Safety Certification within 2 weeks (6/1/2022) and one individual with the Manager’s Certification in Food Safety within 1 month (6/18/2022).
Common avenues for attaining these certifications include State Food Safety, ServSafe, or the OSU Extension Office here at the health department. The certifications must be from ODH approved sources.
Additionally, due to the collapsing roof and state of the hood vent system in your facility, MCPH will be working with the building department to get your facility back up to code.
