Information provided by Miami County Public Health.

Jan. 12

• RedBerry 914 N. Market St., Troy: Follow-Up Inspection.

Repeat: Equipment not approved by a recognized testing agency. Observed a non-approved residential kitchen aid mixer and residential toaster being used on the premises.

Repeat: Cutting blocks or boards cannot be effectively cleaned and sanitized. Observed cutting boards in the bar area heavily marred and not easily cleanable.

Repeat: Non-food contact surfaces of equipment are unclean. Observed the walk-in cooler racks unclean.

Repeat: Facility not maintained clean. Observed the following areas unclean: 1. Floors throughout and walls in the dish area 2. Employee restroom.

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

Controlling pests: Presence of live insects, rodents, and other pests. Observed an accumulation of sewer gnats throughout the facility. The person-in-charge (PIC) is actively treating this problem with pest control.

Comments: At the time of inspection, a decrease in pest activity was noted. PIC provided pest control documents from multiple pesticide applications.

PIC also stated they would be hiring a third party company to deep clean.

The ice machine was observed without a mold like buildup.

• Smith’s Boathouse Restaurant, 439 N. Elm St., Troy: Standard/Critical Control Point Inspection.

Employee eating, drinking, or using tobacco in non-designated area. Observed open employee beverages stored on prep tables.

Corrected during inspection; critical; repeat: Handwashing sink is being used for purposes other than handwashing. Observed straws and lemons in the bar hand sink. Hand washing sinks are for hand washing only. Discussed with PIC at the time of inspection.

Corrected during inspection; critical; repeat: Food not properly protected from contamination by separation, packaging, and segregation. Observed raw flank steak over soup in the walk-in cooler. PIC moved the steak.

Corrected during inspection; critical; repeat: Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed the following items date marked for more than 7 days total: – house made black bean burgers – Caesar dressing – cut tomatoes Upon making the PIC aware, the items were date marked for 7 days.

Repeat: Non-food contact surface(s) not cleaned at the required frequency. Observed food build up on walk-in cooler racks.

Comments: Ensure produce cut in the bar is washed in a prep sink prior to use.

• J’s Cuisine, 1743 W. Main St., Troy: Standard/Critical Control Point Inspection.

Excessive bare hand contact of raw foods. Observed an employee prepping raw chicken with bare hands.

Corrected during inspection; critical: Handwashing sink not accessible. Observed a bucket in the hand sink by the drink station. Upon informing PIC, the bucket was removed.

Corrected during inspection: No towels or drying device at the handwashing sink(s). Observed no towels at the handwashing sink by the 3 bay sink. Upon informing PIC, paper towels were stocked at the sink.

Corrected during inspection: Food was unsafe, adulterated, or not honestly presented. Observed 3 cans of Hoisin sauce and 1 can of bamboo shoot that were dented. Upon informing PIC, the cans were removed.

Corrected during inspection: Utensils and equipment contacting non-TCS foods not cleaned at required frequency. Observed soda nozzles with a build up. Upon informing PIC, the nozzles were pulled and washed, rinse, sanitized.

Corrected during inspection; critical; repeat: TCS foods not being cold held at the proper temperature. Observed house made sweet and sour sauce not being cold held. Upon informing the PIC, the sauce was moved to refrigeration.

Corrected during inspection; critical; repeat: Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed cooked noodles and cabbage in the walk in cooler without a date mark. Upon informing PIC, both items were dated with the day they were prepped.

Corrected during inspection; critical; repeat: Improper use of time as a public health control (four hours). Observed a cart with TCS food ingredients not time marked. Upon informing PIC, the cart was time marked for four hours.

Corrected during inspection; critical; repeat: Working containers of poisonous or toxic materials not properly labeled. Observed a spray bottle that was not labeled. Upon informing the PIC, the bottle was labeled with its common name.

Food not protected from environmental sources of contamination during preparation. At time of inspection, a large bowl of raw chicken was being prepped on top of a trash can.

Repeat: Improper storage of food items. Observed food uncovered and stored on the floor in the walk in cooler and freezer.

Corrected during inspection; repeat: Improper use and/or maintenance of wiping cloths. Observed wiping clothes being stored out of solution.

Repeat: Equipment and utensils are not being air dried. Observed utensils above the 3 bay dish area wet nesting.

Repeat: Re-use of single-service or single-use articles. Observed raw chicken being stored in re-used single-use soy sauce buckets.

Comments: PIC is to ensure employees use gloves for handling and preparing food. At the time of inspection, gloves were not readily accessible. Employees are to wash their hands prior to donning gloves, and between tasks and glove changes.

• Bob Evans Restaurants LLC #434, 22 Weller Dr., Tipp City: Standard/Critical Control Point Inspection.

Corrected during inspection; critical: Improper bare-hand contact with RTE foods. Observed line cook bare hand toast that was put into a to-go container. The line cook was instructed to discard the toast, wash their hands, and don gloves.

Corrected during inspection; critical: Handwashing sink is being used for purposes other than handwashing. Observed a glass cup lying in the hand sink near the to-go area. Sink appeared to have staining and debris in it. Hand wash sink is to be used for hand washing only.

Non-food contact surfaces of equipment are unclean. Inside of equipment throughout the facility were observed with food residue and debris.

Repeat: Facility not maintained clean. Observed food debris and build up on floors throughout the kitchen and serving area.