Miami County restaurant inspections


Information provided by Miami County Public Health.

Jan. 5

• St. Patrick Parish Cener, 444 E. Water St., Troy: Follow-Up Inspection.

No violations were documented at the time of inspection.

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

Poisonous or toxic materials: Working containers-common name: Working containers of poisonous or toxic materials not properly labeled. Observed a spray bottle with an unidentifiable blue liquid inside with no label.

Comments: Photos of the spray bottle correctly labeled were provided. Based on this, an on-site re-inspection to check on this critical violation did not occur.

• Storypoint Of Troy — Coffee Bar, 1840 Towne Park Dr., Troy: Standard Inspection.

No violations were documented at the time of inspection.

• Storypoint Of Troy — Main Kitchen, 1840 Towne Park Dr., Troy: Standard/Critical Control Point Inspection.

Corrected during inspection; critical: Person-in-charge (PIC) unable to demonstrate knowledge by having no critical violations. Several critical violations observed at the time of inspection.

Employee eating, drinking, or using tobacco in non-designated area. Co-mingled throughout the food service in various areas, employee beverage and items were observed stored with items for use within the food service operation. Designate an area to store personal belongings, food and beverage.

Corrected during inspection; critical: Food employee(s) did not wash hands when required. Observed food employee remove gloves and don new gloves without first washing the hands. Upon informing the food worker, hands were washed and new gloves were donned to begin working with food.

Corrected during inspection; critical: Foods from unapproved sources. In the walk-in cooler, observed microgreens in non-food grade grocery bags. PIC stated the microgreens are delivered and packaged this way from a Hydro-grower. The microgreens were discarded due to improper source origin. The PIC also stated they will discontinue receiving product from this unapproved source.

Corrected during inspection: Food was unsafe, adulterated, or not honestly presented. In the walk-in cooler, two bags of hard salami were observed a discolored brown color with a pungent odor. Upon informing the PIC, the salami was pulled and thrown away.

Corrected during inspection; critical: Food package(s) received in poor condition. In the dry stock room on the can rack, observed two severely dented cans. Upon informing the PIC, these were voluntarily pulled.

Corrected during inspection; critical: TCS foods not being cold held at the proper temperature. In the drink station area, reach-in cooler was observed holding at an ambient temperature between 48F 50F. TCS foods were observed holding >41F. Upon informing the PIC, the items were pulled and discarded. Cease using this unit to store TCS foods until holding at or below 41F.

Corrected during inspection; critical; repeat: Refrigerated, ready-to-eat, TCS foods not properly date marked. In the prep line lowboy reach-in, sliced tomatoes from 3 days ago were without a date mark. In the ice cream area prep top cooler, several house sauces were without proper date marks. In the walk-in cooler, house coleslaw, sliced turkery, and an open bag of spinach were observed without date labels. All items were prominently date labeled with both the day they were prepped and when they would need to be sold, consumed, or discarded by the 7th day.

Corrected during inspection; critical; repeat: Ready-to-eat, TCS food not properly discarded when required: 1. Bistro prep cooler: sliced ham (12/21); house garlic aioli (12/25); honey mustard (12/25) 2. Ice cream area prep top cooler: various house sauces (12/18) 3. Walk-in cooler: bleu cheese (12/14); 2 bags of corned beef (12/24); 3 bags of roast beef (12/13) Upon informing the PIC, all items out of date were pulled and discarded.

Corrected during inspection; critical: Improper storage of poisonous or toxic materials. Above the food prep area with food equipment and utensils, a chemical spray bottle was observed. Upon informing the PIC, the chemical bottle was moved and stored with the rest of the chemicals.

Working food containers not properly labeled. Throughout the kitchen, observed several food containers and sauce bottles not labeled with the common name. Ensure items that are not readily identifiable are labeled to include their common name.

Equipment components are not intact, tight or properly adjusted. Reach-in stand up cooler in drink station area holding at ambient temp of around 50F. PIC stated unit will not be used and maintenance order will be placed to have the unit fixed.

Corrected during inspection; critical: Equipment and/or utensils improper construction. Observed cooked chicken being stored in a non-food grade sterilite container. Observed microgreens from unnapproved supplier in non-food grade grocery bags. Upon informing the PIC, the items were voluntarily discarded. Cease use of non-food grade containers.

Repeat: Cutting blocks or boards cannot be effectively cleaned and sanitized. Cutting boards on prep surfaces becoming scratched, scored and discolored. A few of the handheld, moveable cutting blocks were also severely scracted and marred. Resurface or replace to ensure effective cleaning and sanitizing of food contact prep surfaces.

Non-food contact surface(s) not cleaned at the required frequency. Non-food contact surfaces throughout unclean to sight and touch. Enhance frequency of cleaning to ensure cleanability to sight and touch.

Repeat: Facility not maintained clean. On the floors, especially under and behind equipment and along the walls, food residue and dirt build-up was observed. Enhance cleaning to prevent such build-ups throughout.


Several critical (‘C’) violations were observed by inspectors at the time of inspection. Use the report to make corrections, create a plan, and implement specific procedures to ensure correction to noted violations to help protect and safeguard public health.

The facility serves a highly susceptible population. The facility was observed unclean throughout and several critical items were observed at this time.

The critical items were fixed on-site, but the volume of ‘C’ violations were abundant.

Several food safety handouts will be emailed along with the report to help the facility with proper training of food employees to ensure food safety & sanitation within the food service operation (FSO).

• Storypoint Of Troy — MC South, 1840 Towne Park Dr., Troy: Standard Inspection.

Corrected during inspection; critical: Ready-to-eat, TCS food not properly discarded when required. Observed house-made poppy seed dressing in the fridge date marked for 12/6. After informing the person-in-charge (PIC), the dressing was discarded.

Non-food contact surfaces of equipment are unclean. Observed the microwave with food residue build-up.

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