Information provided by Miami County Public Health.
Jan. 13
• Ginghamsburg United Methodist Church, 6759 S. Co. Rd. 25A, Tipp City: Follow-Up Inspection.
No violations were documented at the time of inspection.
The following violation(s) have been corrected since the last inspection:
Equipment food-contact surfaces and utensils-cleaning frequency: Food equipment surfaces not cleaned at required frequency. Observed a mold-like build-up in the ice machine on the left side behind the ice bib. Ensure mold-like build-up is removed by washing, rinsing, and sanitizing the ice machine before resuming use.
Controlling pests: Presence of live insects, rodents, and other pests. Observed mouse droppings in the dry storage area and a dead mouse in the back utility room (room with water heater past the mop sink area). While on-site, the Person-in-Charge (PIC) contacted maintenance to get their pest control company out.
Comments: Received photos of cleaned ice machine and email from pest control company.
• La Fiesta Express LLC, 1133 W. Main 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:
PIC: duties-ensure the facility has written procedures for responding to vomiting and diarrheal events: No written procedures for responding to vomiting or diarrheal events.
Comments: Critical items corrected and bodily fluid cleanup procedure was posted while reinspection was occurring.
Jan. 14
• Wendy’s #184, 825 W. Main St., Troy: Follow-Up Inspection.
Repeat: Equipment and utensils are not being air dried. Observed pans stored above the 3-compartment sink still dripping wet after being stored. Ensure equipment and utensils have an adequate amount of time to air dry before storing.
Repeat: Physical facilities not maintained in good repair. Observed the following items in disrepair: 1. The dry-stock reach-in freezer was leaking moderate amounts of condensate onto the floor 2. The walk-in freezer ramp was unstable and had a large crack.
Repeat: Ventilation system not maintained. Observed ventilation system throughout the facility with an excess of dust and debris build-up.
The following violation(s) have been corrected since the last inspection:
Ready-to-eat, time/temperature controlled for safety food-date marking: Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed the following items not date marked in the walk-in cooler: 1. Two containers of cut lettuce 2. Seven containers of cut tomatoes 3. One bag of bleu cheese.
VR 03/Variance letter on premises: Variance approval letter not available at time of inspection.
Comments: All critical violations were corrected at time of inspection.
Reiterated the importance of handwashing to the PIC at time of inspection. Improper or lack of handwashing is the number one cause of foodborne illness.
• Piqua Country Club, 9812 Country Club Rd., Piqua: Standard/Critical Control Point Inspection.
Corrected during inspection: Utensils and equipment contacting non-TCS foods not cleaned at requried frequency. Observed the following: 1. A mold-like build-up on the bar soda gun and nozzle 2. A mold-like build-up on the drink station pop nozzles After informing the PIC, the bar soda gun and drink station pop nozzles were washed, rinsed, and sanitized.
Corrected during inspection; repeat: TCS foods not properly thawed. Observed ROP pork chops in the walk-in cooler that were previously thawed under running water holding between 56-60F. Ensure the temperature of TCS food does not exceed 41F at any time when undergoing the thawing process. After informing the PIC, the pork chops were voluntarily pulled from the cooler and discarded.
Floors, walls, and/or ceilings not smooth and easily cleanable. Observed ceiling tiles above the dish area no longer easily cleanable. Replace such that ceiling tiles in the dish area are smooth, easily cleanable, and non-absorbent.
Physical facilities not maintained in good repair. Observed inadequate grout around the grill-line. Repair to facilitate and promote for adequate cleaning of the physical facilities.
Repeat: Facility not maintained clean. Observed the following areas with dust and debris accumulation: 1. The server alley 2. The main service-bar and floor drains Ensure an adequate fleaning frequency is attained to prevent accumulations of dust, debris, and other residues.
Heating, ventilating, and/or air conditioning systems not properly designed and installed. Hood ventilation system not properly designed to ensure the proper functionality of removing the intake of exhausted fumes. Ensure proper design and function of hood to remove exhaust from the food service operation.
Comments: At the time of inspection, ROP pork chops that had previously been thawed were above 41F. The pork chops were anywhere from 56-60F when probed. Ensure proper thawing methods are followed when thawing under running water (70F or less). The internal temperature of the food should never exceed 41F.
• Submarine House Bar & Grill, 14 N. Market 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:
PIC: Demonstration of Knowledge-Stating required temperatures and times for safe cooking of TCS food: PIC unable to demonstrate knowledge of food temperatures and times for safe cooking. PIC unable to state proper cooking temperatures for their steaks and chicken. Informed PIC of proper cooking temperatures. PIC stated they would consider level 2 manager certification to increase knowledge of food safety.
Using a handwashing sink-other uses prohibited: Handwashing sink is being used for purposes other than handwashing. Observed handwash sink in the bar to have ice and glass mat. Upon informing PIC, they informed bar personnel that it is only used for handwashing.
Cleanliness of equipment food-contact surfaces and utensils: Equipment food-contact surfaces or utensils are unclean. Observed mold-like build-up on the following: 1.) In the ice machine just outside the kitchen two way door. 2.) In the pop-nozzles in the soda fountain outside the kitchen two way door.
Comments: At time of reinspection, all critical items were corrected.
Bar handsink had black mesh in it at time of inspection, but was moved upon informing bar employee. Handsinks shall be used for handwashing only.
Jan. 18
• Caven’s Meats Inc., 7850 U.S. Route 36, Conover: Standard Inspection.
No violations were documented at the time of inspection.
Comments: Discussed with PIC the proper date-marking procedures for deli meats. Once a package of Time/Temperature Controlled for Safety (TCS) deli meat has been opened and/or sliced, the product is good for a shelf-life of 7 total days, with day one being the date in which the packaged was opened or sliced.
Those items held for more than 24-hours that are TCS shall be date marked to indicate the date in which they shall be sold, consumed, or discarded.
No violations were noted at this time — operation satisfactory and in good condition at the time of inspection.
