Miami County restaurant inspections

Information provided by Miami County Public Health.

Dec. 8

• Sweet Adaline’s Bakery, 29 E. Main St., Tipp City: Standard Inspection.

Corrected During Inspection; Critical: Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. The quat sanitizing solution dispensing into the sanitize bay of the 3-compartment sink was tested below 200 ppm. The sanitizing solution will be manually made between 200-400 until the unit has been re-calibrated to dispense sanitizer at the appropriate concentration to sanitize food contact surfaces of equipment and utensils.

Repeat: Fixed equipment not properly sealed or spaced for cleaning. Observed the 3-compartment sink needing resealed to the adjacent wall. The sink fixture was beginning to come loose and jutting away from the wall. Reseal so there is no gap and it is properly sealed to facilitate/promote for proper cleaning.

Non-food contact surfaces of equipment are unclean. In the back storage room area, the low-boy reach-in cooler unit and two-door stand-up freezer unit were observed with residue build-ups on the interior surfaces. Clean these units to sight and touch.

Comments: Upon consumer request, ensure the ingredients of any items in the display case as well as allergen information can be provided to a customer if this information is requested.

Also, ensure new test strips for the Quaternary ammonium sanitizing solution are obtained to properly test the sanitizer dispensing into the 3-bay sinks sanitizing compartment.

• Holly’s Cafe & Carryout, 112 N. Main/PO 163 St., Casstown: Follow-Up Inspection.

Repeat: Unapproved pesticide being used. Observed rodent bait stations throughout the facility. PIC stated they were placed not by a licensed professional. Pesticides may only be used in a food facility by a licensed pest professional.

Repeat: Artificial nails and/or polished nails contacting food with bare hands.

Repeat: Non-food contact surfaces of equipment are unclean. Observed mold like growth throughout walk-in cooler, and observed food debris and build up on the hot holding unit.

Repeat: Improper disposal of condensation and other nonsewage liquids. Observed sump pump in the basement overflowing and not draining. PIC to contact a plumber to ensure the sump pump is properly functioning.

Repeat: Facility not maintained clean. Observed unclean floors throughout the facility.

Repeat: Unnecessary or nonfunctional items and/or litter on premises. Observed personal items throughout the facility. Eliminate unnecessary items, and segregate personal food and facility food.

The following violation(s) have been corrected since the last inspection:

Cleanliness of equipment food-contact surfaces and utensils: Equipment food-contact surfaces or utensils are unclean. Observed a mold like build up inside the pop machine nozzles. Observed ice machine unclean.

Warewashing machines-automatic dispensing of detergents and sanitizers: Warewashing machine does not automatically dispense detergent sanitizer and/or does not have a visual means to ensure detergent and sanitizer is automatically dispensed. At the time of inspection, an inadequate amount of chlorine sanitizer was observed. The dish machine was testing at 10ppm, and the required amount is 50-100ppm.

Comments: Observed both critical violations corrected at the time of inspection.

PIC stated a plumbing company has been out to check the sump pump in the basement and they have a plan to service it. PIC stated that the plumbing company did not find an issue, but will attempt to fix it.

• The Caroline, 5 S. Market St., Troy: Standard/Critical Control Point Inspection.

Corrected During Inspection; Critical: PIC unable to demonstrate knowledge by having no critical violations.

Corrected During Inspection; Critical: Food employee(s) did not wash hands when required. Observed an employee go from handling dirty dishes to clean dishes without washing their hands. Upon discussion, the employee washed their hands before continuing.

Corrected During Inspection; Critical; Repeat: Food not properly protected from contamination by separation, packaging, and segregation. Observed a ready to eat (RTE) house made sauce container underneath raw salmon in a prep top cooler. Upon making the person in charge (PIC) aware, the sauce was moved.

Corrected During Inspection; Critical: Single-use gloves used improperly. Observed multiple food employees using gloved hands for non-food related tasks, then continuing to wear the gloves to prep food. Upon making the employees aware, they each removed their gloves, washed their hands, and re-donned gloves.

Corrected During Inspection; Critical; Repeat: Ready-to-eat, TCS food not properly discarded when required. Observed the following items past their date mark: French onion soup (12/7), Swedish meatball sauce (12/7), multiple house made sauces in squirt bottles. Upon making the person in charge (PIC) aware, the items were discarded.

Corrected During Inspection; Critical; Repeat: Refrigerated, ready-to-eat, TCS foods not properly date marked. Facility was observed date marking for an additional day for a total of 8 days. Upon making the PIC aware, the dates were changed on the items dated for 8 days.

Corrected During Inspection; Critical; Repeat: Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed mashed potatoes from Saturday (12/4) without a date mark. Upon making the PIC aware, the mashed potatoes were date marked.

Raw fruit and/or vegetables not washed or washed improperly. Observed an unwashed lime being cut for use at the bar. Upon making the PIC aware, the cut lime was discarded.

Repeat: Irreversible registering temperature indicator not readily accessible for hot water mechanical warewashing operations.

Repeat: Facility not maintained clean. Floors and walls throughout facility were observed unclean with food splatter/debris.

Repeat: Physical facilities not maintained in good repair. Observed missing/broken floor tiles in the dish area.

Comments: MCPH discussed the need for the ice machine to be on a regular cleaning schedule with the person in charge (PIC).

• Buffalo Jacks, 137 S. High St., Covington: Standard/Critical Control Point Inspection.

Repeat: Facility does not have an employee with manager certification in food protection.

Corrected During Inspection; Critical: Food employee(s) did not wash hands when required. Food employee went to don new gloves without first washing hands. Food employee was instructed to re-begin process by washing hands first and then donning new gloves.

Corrected During Inspection; Critical: Food package(s) received in poor condition. On the can rack, observed a dented can around the seal/brim. Upon informing the PIC, the damaged can was moved and segregated to area of damaged out items.

Corrected During Inspection; Critical; Repeat: Food not properly protected from contamination by separation, packaging, and segregation. In the walk-in cooler, observed raw pork being stored above raw tilapia filets. Also in the walk-in, raw game animal (alligator) was observed being stored above raw tilapia. Upon informing the PIC, the storage order issues were corrected on-site.

Corrected During Inspection; Critical: Refrigerated, ready-to-eat, TCS foods not properly date marked. In the walk-in cooler, observed a partial slab of prime rib and a slab of whole prime rib without proper date marks. Upon informing the PIC, the partial slab was voluntarily pulled and discarded (unknown date) and the whole slab was prominently dated 12/7, the day of preparation.

Corrected During Inspection; Critical; Repeat: Ready-to-eat, TCS food not properly discarded when required. In the salad prep cooler, house dressing was observed with a date mark from 11/20. Upon informing the PIC, the house dressing was pulled and discarded. Ensure house sauces are marked for 7 total days, and discarded if not used, sold or consumed within this time frame.

Corrected During Inspection; Critical: Improper use of time as a public health control (4 hours). On the grill line, shell eggs and batter were observed on a food cart held at room temp. When using time as a means of public health control, ensure the TCS foods are marked for 4 hours from when they are pulled from 41F. Upon informing the PIC, the items were time marked to be used by 11am, and if not used, then discarded by the end of 4 hours.

Repeat: Equipment components are not intact, tight or properly adjusted. The walk-in freezer unit was observed with ice build-up and accumulation around the condenser unit, on the floor paneling, and around the perimeter of the door to the exterior. Ensure the unit is functioning per manufacturer’s specs, in good repair, and proper adjustment.

Cutting blocks or boards cannot be effectively cleaned and sanitized. Food cutting blocks on prep units observed scratched, scored and becoming discolored. Resurface or replace such that they are able to be effectively cleaned and sanitized.

Non-food contact surface(s) throughout observed with build-up of food debris and residues. Ensure non-food contact surfaces are cleaned at a frequent enough basis to keep them clean to sight and touch.

Plumbing system not properly maintained or repaired. The dish machine was observed with a leak from the flow valve. Water was pooling beneath the dish machine area as a result. Repair the present leak.

Floors, walls, and/or ceilings not smooth and easily cleanable. The flooring panels in the walk-in units observed severely rusted out and no longer easily cleanable due to the significant rust formation.

Physical facilities not maintained in good repair. The walk-in cooler paneling was not properly sealed, and a leak was observed coming down the paneling and pooling onto the floor by the walk-in cooler door. Person-in-Charge was aware of the leak issue and is to have addressed as soon as possible. Repair to completely remove the leak from being present.

Repeat: Facility not maintained clean. Enhance the frequency of cleaning in the following areas throughout the food service operation: 1. Under the drink/soda station 2. The dish machine/ware-washing area 3. Under and behind the grill line equipment 4. The dry stock/mop basin room 5. The walk-in cooler and freezer units 6. Under equipment at the bar 7. Along the walls and tile cove base finish throughout

Repeat: Ventilation system not maintained. The hood filters were observed with dust and grease deposit build-up. Remove filters and clean.

Comments: At the time of inspection, hot and cold holding temperatures were observed in compliance with the Ohio Uniform Food Safety Code.

Also, new management was observed at this time. The Person-in-Charge does not have Ohio Food Safety Manager Certification (formerly level 2), but was knowledgeable in food safety practices. Work to obtain the approved Ohio Food Protection Manager’s Certification in a timely manner to ensure compliance with Ohio’s Uniform Food Safety Code.

Person-in-Charge stated procedures will be developed for in-house training on food safety type items. Once complete, send to the Health Department and ensure the procedures are being followed, maintained and implemented within the food service operation (FSO) to protect and safeguard public health.

Continue to work hand-in-hand with pest control to treat the facility. At the time of inspection, no presence issues were observed.

The facility should continue to work toward prioritizing practices to help prevent pests from re-introducing themselves into the food establishment such as:

1. The performance of general routine cleaning in harder to reach areas, and those areas where water may be more present (drains, dish pit area, etc.).

2. Removing or repairing any present leak issues to avoid standing water acting as a potential breeding ground.

3. Removing water and food debris for pests to potentially thrive.

4. Removing harborage conditions or potential areas for pests to live and breed.

Continue to work toward refining procedures and food safety items to ensure the facility attains compliance with the standards set forth in the Uniform Food Code for the State of Ohio.