Information provided by Miami County Public Health.

April 5

• Dollar General #14085, 136 S. Miami Ave., Bradford: Standard Inspection.

Critical: Written procedures and plans are not maintained at the facility at time of inspection. Several procedures were given/sent to person-in-charge (PIC) at inspection and via this report email.

Corrected during inspection; critical: At time of inspection, PIC could not produce a verifiable employee illness policy. A paper copy of an example policy was given to PIC and signed and dated while the inspector was on-site.

At time of inspection, no written procedures for responding to vomiting or diarrheal events was available. Attached bodily fluid clean-up procedure to report email.

Repeat: At time of inspection observed back storage area double doors with gaps on the bottoms and in the center where both doors join together. Ensure doors close tightly.

At time of inspection, observed the following: 1. Debris buildup on back area reach-in cooler racks. Clean racks. 2. Mold-like buildup on the outside of the reach-in bagged ice cooler outside. Clean cooler.

FSO did not have a person in charge per shift with the person in charge certification in food protection. Obtain level 1 PIC training.

Comments: Attached Bodily Fluid Clean-up example procedure to this email. Ensure that any chemicals listed in your finalized procedure are available on site.

• Rich Oil #6348, 120 N. Miami St., Bradford: Standard Inspection.

Corrected during inspection; critical; repeat: At time of inspection, no verifiable employee illness policy was available for review. Inspector gave PIC an example policy and had the PIC and employee sign and date to verify.

Repeat: No written procedures for responding to vomiting or diarrheal events available at time of inspection.

At time of inspection, observed soda machine carbonated water line to be leaking into several buckets. Repair carbonated water line so it is intact, tight, and adjusted.

At time of inspection, backflow prevention device had not been tested/recertified since 03-02-21. PIC stated that a contractor has been contacted, but has not come out to test and recertify yet.

Repeat: At time of inspection, curbed cleaning facility not provided and service sink not conveniently located. PIC stated that the sink is not used due to lack of space, and personnel being unable to lift mop bucket into the sink for filling. PIC also stated mop bucket water was being dumped on grass/gravel instead of into an approved drain. A floor mounted and curbed mop-sink will need to be installed.

At time of inspection, observed the following: 1. Several holes in walk-in cooler that need to have plastic caps put over them. Cap holes so the surface is smooth and easily cleanable. 2. Several broken floor tiles in front of the roller grill. Replace tiles so floor is smooth and easily cleanable.

Comments: A floor mounted and curbed mop sink needs to be installed. Ensure a licensed plumber is used for the installation of new plumbing.

Bodily fluid clean-up procedure attached to this report email. Please ensure any chemicals listed in the finalized procedure are available on-site.

PIC stated that the backflow is scheduled to be recertified, but the contractor has not yet come out.

• Mojo’s Bar & Grill, 109 E. Main St., Troy: Standard/Critical Control Point Inspection.

Critical: PIC not ensuring proper cooling. PIC was unable to state the proper times and temperatures for adequate cooling. Discussed with PIC that when cooling, foods must go from 135F to 70F in 2 hours, and from 70F to 41F or less in 4 hours.

Critical; repeat: PIC unable to demonstrate knowledge by having no critical violations. Discussed with PIC relevant food safety procedures to mitigate future critical violations.

Critical: PIC unable to demonstrate knowledge of cleaning and sanitizing. PIC stated that utensils used with TCS food products were switched out every 24 hours. Utensils that come into contact with TCS food products must be washed, rinsed, and sanitized at least every 4 hours.

Facility does not have an employee with manager certification in food protection. PIC was unable to produce documents to prove Manager Certification in Food Safety.

Critical: Employees are not informed in a verifiable manner of their responsibility to report information about their health. An employee health policy was unable to be produced upon inspection. A copy will be sent with this report for your convenience.

No written procedures for responding to vomiting or diarrheal events. A copy will be sent with this report for your convenience.

Corrected during inspection; critical: Equipment food-contact surfaces or utensils are unclean. Observed food residue and grime on plates stored in a reach-in cooler and on knives stored for future use. Upon informing the PIC, all utensils were removed and placed in the warewash area.

Corrected during inspection; critical; repeat: Ready-to-eat, TCS food not properly discarded when required. Observed the following: 1. Hard boiled eggs 3/29. 2. Cuban mustard 3/2. 3. Mexi ranch 3/29. 4. Pepper aioli 3/25. 5. Bleu cheese 3/26. 6. Buffalo sauce 3/16. 7. Tenderloin 3/28. 8. Scotch eggs 3/29. 9. Wasabi 1/22. This list is not all inclusive. In total, approximately 20 items in the food service operation were not discarded when required. Ensure that inventory is rotated frequently enough to prevent such an accumulation of expired food products. After informing the PIC, all items were voluntarily discarded.

Corrected during inspection; critical: Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed the following items with no date mark in the reach-in cooler: 1. Blended chipotle pepper. 2. Sliced ham. 3. Sliced roast beef. Upon informing the PIC, all food products were prominently date marked.

No written procedures for time as a public health control. Observed fries being left out at room temperature for 4 hours. PIC was unable to provide documentation of their process for time as a public health control.

Working food containers not properly labeled. Observed multiple working food containers lacking proper identification labels. Ensure working food containers are labeled with the common name of the food.

Improper storage of food items. Observed flour stored on the ground in the stairwell. Food shall be stored in a clean, dry location and at least 6 inches off the floor.

Cutting blocks or boards cannot be effectively cleaned and sanitized. Observed cutting boards in the facility that were deeply scored and are no longer easily cleanable. Resurface or replace.

Non-food contact surfaces of equipment are unclean. Observed the handles and gaskets of the reach-in coolers with food debris and grime accumulations.

Ventilation system not maintained. Observed hood vents above the grill with grease deposits throughout.

Comments: At the time of inspection, a severe lack of disposition was observed in the facility. Approximately 20 food products were seen stored past their expiration date. Due to this amount of food product being out of date, a plan of action must be submitted to MCPH outlining how the facility plans to address the lack of disposition.

Attached to this report will be an employee health policy and a bodily fluid clean-up procedure. Please retain these on-site for your records and for future inspections. Keep in mind that documentation of food safety training is also required to be produced upon inspection. Per the Ohio Uniform Food Safety Code, your establishment is required to have at least one individual with the Manager’s Certification in Food Safety and at least one individual with the PIC Certification in Food Safety if the employee with the manager certification is not on-site during all operational days/hours.