Information provided by Miami County Public Health.
Nov. 30
• DJ Pizza Alley, 18 S Second St., Tipp City: Standard Inspection.
Employee eating, drinking, or using tobacco in non-designated area. Observed a food employee taking a sip from a can in the prep area.
Corrected During Inspection; Critical: Food employee(s) did not wash hands when required. After taking a sip of their beverage, a food employee did not remove their gloves and wash their hands before resuming food prep. Upon making the employee aware, they removed their gloves and washed their hands.
Corrected During Inspection; Critical; Repeat: Ready-to-eat, TCS food not properly discarded when required. Observed sliced ham dated 11/23 and sliced turkey dated 11/21. Upon making the person in charge (PIC) aware, the items were discarded. Sliced meats and other time controlled for safety foods must be date marked for no more than 7 days, day 1 is the day of prep.
Corrected During Inspection; Critical; Repeat: Refrigerated, ready-to-eat, TCS foods not properly date marked. Sliced tomatoes, cut lettuce, and cooked beef patties were observed without a date mark. Food employee stated the tomatoes and lettuce were prepped on Sunday 11/28, and the beef patties were opened on 11/27. Food employee dated items.
Repeat: Facility not maintained clean. Observed food debris and build up along the base on the floors, especially under and behind equipment.
Comments: All critical violations corrected at the time of inspection. Person in charge (PIC) answered food safety questions correctly.
• Fraternal Order of the Eagles #3998, 715 E. Broadway, Covington: Standard/Critical Control Point Inspection.
Comments: Operation satisfactory at the time of inspection. No violations noted at this time. Facility very clean and maintained throughout.
Dec. 1
• Midtown Coffee & Creamery, 79 Fossway, Troy: Follow-Up Inspection.
The following violation(s) have been corrected since the last inspection: PIC: Demonstration of Knowledge — identifying major food allergens: PIC unable to provide ingredient information for baked goods made in house, and served to customers. PIC is to keep ingredient lists on site in case of customer allergy question.
Comments: Received ingredient list via email 11-29-21.
• Subway Walmart, 1801 W. Main St., Troy: Standard Inspection.
Critical: Unnecessary persons in the operation. At time of inspection a child of the Person-in-Charge (PIC) was observed in the office/dry-stock room. Persons unnecessary to the food service operation or retail food establishment are not allowed in the food preparation, food storage, or warewashing areas.
Corrected During Inspection; Critical: Equipment food-contact surfaces or utensils are unclean. At time of inspection, soda nozzles were observed to have a mold like substance inside nozzles. At time of inspection, person in charge pulled the nozzles to clean.
Critical; Repeat: Equipment food-contact surfaces or utensils are unclean. At time of inspection, ice chute and ice bucket appeared to have a mold like substance on/inside. Equipment food-contact surfaces and utensils shall be cleaned to sight and touch.
Repeat: Living or sleeping quarters not separated from areas used by the FSO or RFE. Observed a futon in office/dry-stock area. At time of inspection, person in charge stated that their child would remain in the room for the duration of the work day.
Facility not maintained clean. At time of inspection, walk-in cooler and freezer were observed to have food debris on floor. Floors, walls, and ceiling shall be cleaned to sight and touch.
Comments: At time of inspection, ice chute and bucket were observed with mold like build up. Pictures of cleaned ice chute and bucket shall be emailed by 12-6-2021. If pictures are not received, a re-inspection will occur on or after 12-7-2021.
At time of inspection, child of Person-in-Charge (PIC) was observed in office/dry-stock area. According to Ohio Uniform Food Safety Code section 3717-1-02.4(C)(2) “Persons unnecessary to the food service operation or retail food establishment are not allowed in the food preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles are protected from contamination”
At time of inspection, a futon was observed in the office/dry-stock area. According to Ohio Uniform Food Safety Code section 3717-1-06.1 (T) “Except as provided by rule 3717-1-20 of the Administrative Code, living or sleeping quarters located on the premises of a food service operation or retail food establishment such as those provided for lodging registration clerks or resident managers shall be separated from rooms and areas used for food service operations or retail food establishment operations by complete partitioning and solid self-closing doors.”
Please ensure child is not lodged or present within the food service operation and respond via email by 12-15-2021 with measures that the facility and PIC are complying with code sections 3717-1-02.4(C)(2) and 3717-1-06.1 (T). If compliance with code sections 3717-1-02.4(C)(2) and 3717-1-06.1 (T) are not achieved, further action will be taken.
• Los Pitayos, 2317 W. Main St., Troy: Standard/Critical Control Point Inspection.
Critical: No person in charge present in food facility during inspection. At the time of inspection, no person in charge certified indivdual was on-site to direct and control supervision of food safety. Obtain the necessary training for at least one employee per shift when the certified Manager is absent.
Corrected During Inspection; Critical: Improper bare-hand contact with RTE foods. Upon entering kitchen for inspection, observed food employee prepping ready-to-eat cilantro with bare hands. Upon informing the Person-in-Charge, the cilantro was discarded.
Corrected During Inspection; Critical; Repeat: Improper cooling of TCS food. In the walk-in cooler, observed refried beans that had been cooked yesterday holding at 45 degrees F. Upon informing the PIC of improper cooling, the beans were voluntarily pulled and discarded. Ensure TCS foods are cooled from 135F to 70 within 2 hours and from 70F to 41F or below within an additional 4 hours.
Corrected During Inspection; Critical; Repeat: Ready-to-eat, TCS food not properly discarded when required. In the walk-in cooler, the following housemade sauces were observed past their 7-day shelf-life: 1. Salsa verde (11/22) 2. 2 salsa de burros (11/23 & 11/16) 3. 2 salsa de enchiladas (11/23 and 11/16) 4. caldad pollo (11/24) Upon informing the PIC, all items were voluntarily pulled and discarded.
Corrected During Inspection; Critical: Refrigerated, ready-to-eat, TCS foods not properly date marked. In the walk-in cooler, observed the following TCS food items without proper date labels: 1. Cooked beef 2. Shredded chicken 3. Cooked tomales Upon informing the PIC, the following items were marked with the date in which they had been prepped (11/30).
Corrected During Inspection; Critical; Repeat: Working containers of poisonous or toxic materials not properly labeled. Under the dish machine, an unlabeled spray bottle with an unknown substance was observed. Upon informing the PIC, the bottle was labeled with the common name to identify the contents within the spray bottle.
Corrected During Inspection: Food not protected from contamination. Observed sour cream baster stored within the ready-to-eat lettuce in the main kitchen prep table. Upon informing the PIC, the sour cream baster was placed in the undercounter portion of the unit with the other basters.
Non-food contact surfaces of equipment are unclean. The wire rack shelving unit above the food prep cooler was observed unclean to sight and touch. Clean frequently enough to prevent such build-ups.
Repeat: Improperly cleaned storage area for refuse, recyclables, or returnables. The facility dumpster area and dumpster pad was laiden with grease and grease deposits build-up. Clean the dumpster area to prevent accumulations of grease and to prevent a public health nuisance.
FSO did not have a person in charge per shift with the person in charge certification in food protection. Obtain the proper training for at least one employee per shift when the facility is absent the Manager’s Certified individual in Food Protection.
Comments: Ensure TCS foods are being dated if held for more than 24 hours for 7 total days and properly disposed of if not used or consumed within 7 days.
The facility throughout was observed clean and maintained. The PIC and food employees were very responsive and receptive at correcting violations at the time inspection.
The facility has two Manager Certified individuals, but neither were on-site at the time of today’s inspection.
