Miami County restaurant inspections


Dec. 10

• Hobart Arena-Main Kitchen, 255 Adams St., Troy: Standard/Critical Control Point Inspection.

No violations were documented at the time of inspection.

• Hobart Arena-South West Concessions, 255 Adams St., Troy: Standard Inspection.

Corrected During Inspection; Critical: Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed a package of hot dogs in the fridge not properly date marked. Upon informing the Person-In-Charge (PIC), the hot dogs were properly labelled.

Equipment components are not intact, tight, or properly adjusted. Observed a water leak under the left side soda dispenser.

Repeat: Physical facilities not maintained in good repair. Observed floor tiles underneath the ice machine in a severely degraded condition. Repair or replace.

Comments: During the time of inspection, the left side soda dispenser was observed with standing water on the floor underneath it. The PIC was made aware of this issue for investigation.

Dec. 13

• Steak N Shake #260, 1779 W. Main St., Troy: Follow-Up Inspection.

Critical; Repeat: PIC did not ensure employees are properly maintaining temperatures of TCS foods during cold storage. Upon entering kitchen for inspection, cut tomatoes were observed holding in the temperature danger zone (46F).

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. Between tasks and switching gloves, food employees were not observed washing hands. Upon informing the PIC, food employees were informed on when to wash their hands to prevent the potential for contamination during food preparation.

Corrected During Inspection; Critical; Repeat: TCS foods not being cold held at the proper temperature. On the line, observed cut tomatoes that were prepped earlier in the morning holding at 46F (4 hours prior). Upon informing the PIC, the tomatoes were voluntarily pulled and discarded.

Repeat: Non-food contact surface(s) throughout not cleaned at the required frequency. Enhance the frequency of cleaning of the non-food contact surfaces throughout the facility to prevent accumulations of dust, dirt, food debris, and other residues.

Repeat: Facility not maintained clean. The floors and walls throughout the facility were observed severely unclean, especially underneath and behind equipment. Enhance the frequency of cleaning throughout to preclude the types and quantities of observed build-ups.

Repeat: Ventilation system not maintained. The hood filters above the grill as well as the deep fryers were observed with dust and grease deposits build-up. Remove the filters and clean.

Repeat: FSO did not have a person in charge per shift with the person in charge certification in food protection.

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

Assignment of Responsibility: No person in charge present in food facility during inspection. At the time of inspection, there were no employees on-site with knowledge in food safety or required certifications.

PIC: Demonstration of Knowledge: Stating required temperatures and times for safe storage, holding, cooling, reheating of TCS food — PIC unable to demonstrate knowledge of temperatures and times for safe refrigerated food storage, hot holding, cooling and reheating. Upon questioning, the designated PIC was unable to answer food safety questions correctly regarding safe holding temperatures for TCS foods, cooling or reheating.

Cleanliness of equipment food-contact surfaces and utensils: Equipment food-contact surfaces or utensils are unclean. Observed clean food utensils at the milkshake makeup station being stored within dirty milkshake cups. Ensure food contact surfaces are stored clean and in clean storage containers to prevent the potential for contamination.

Equipment components kept intact, tight, and adjusted: Equipment components are not intact, tight or properly adjusted. The meat and cheese cooler in the front of house was observed not holding proper temperature and in disrepair. Cease use and repair this piece of equipment. The lower lefthand bread drawer cabinet was observed loose and in disrepair. Repair to ensure good repair, proper adjustment, and clean-ability. The ceiling of the top microwave oven was observed loose to touch. Fix or replace the microwave oven.

Warewashing sinks-cleaning and sanitizing: Warewashing sink not properly cleaned and sanitized. The 3-compartment sink was observed dirty with severe food debris build-up in the drain areas of each bay. Ensure the sink is cleaned at least daily or as often as necessary to prevent such accumulations.

Using dressing rooms and lockers: Dressing rooms or lockers not being properly used. Observed several employee personal belongings such as coats or jackets being stored on countertops or shelving surfaces with items for use within the food service operation (FSO). Ensure employee areas designated for storage of these items is being used to prevent storing them in undesignated areas.

Comments: A follow-up inspection was performed in response to the 09-DEC-2021 standard/critical control point inspection where a lack of food safety knowledge and immediate health concerns were observed.

At the time of follow-up, the store manager was on-site to meet with inspectors. The manager was knowledgeable in food safety but does not have a current, valid Ohio Manager’s Certification in Food Protection.

Previous issues observed by inspectors were discussed in extensive detail. Emphasized at this follow-up was the importance of the following food safety items:

1. The need for adequate food safety training for all food employees.

2. Proper handwashing and glove usage to protect public health.

3. Temperature monitoring procedures to ensure hot/cold TCS foods are either above 135F or below 41F.

4. The need for enhanced cleaning throughout (both equipment and the physical facilities).

5. The proper cleaning and sanitizing of food contact surfaces.

To help the facility with proper training of food employees, several food safety handouts were given at the time of re-inspection. At this time the following safety guides were given to the PIC:

1. Food Safety Handbook & Food Safety Emergency Handbook;

2. Cold holding food safety handout & temperature guidelines sheet;

3. A Food Service Operation (FSO) and Pre-operational checklist guide;

4. Proper cooking, cooling and reheating handout;

5. Handout on the major food allergens; and,

6. A Person-in-Charge (PIC) Demonstration of Knowledge handout.

At least one person per the establishment will need to obtain the Managerial Food Safety Certification (formerly level 2). When the facility is absent this individual, at least one person per shift is required to have PIC Certification (formerly level 1). To ensure the facility has the appropriate Certifications in Food Safety, submit a time frame for when these certifications will be obtained.

At the time of re-inspection, it was recommended that all regular food employees obtain at least PIC food handler training (formerly level 1) to ensure staff has basic food safety knowledge to help protect and safeguard public health.

In addition to emailing the training certificates once received, submit a plan of action as to how the facility will come into compliance with the Ohio Uniform Food Safety Code for all outstanding violations observed at the 12/13 re-inspection.

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