Information provided by Miami County Public Health.
Jan. 28
• Troy Care and Rehab, 512 Crescent Dr., Troy: Standard/Critical Control Point Inspection.
Critical: Person-in-charge (PIC) unable to demonstrate knowledge by having no critical violations.
Corrected during inspection; critical: PIC unable to demonstrate knowledge of temperatures and times for safe cooling and reheating. PIC provided a cooling log showing foods are not always cooled to 70F or below in the first two hours, and no correction steps are shown. MCPH discussed the proper cooling procedure with PIC at the time of inspection.
Corrected during inspection; critical: Equipment food-contact surfaces or utensils are unclean. The juice gun nozzle was observed with a thick syrupy build up. Upon making the PIC aware, the nozzle was taken apart, cleaned, and sanitized.
Corrected during inspection; critical: Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed the following foods date marked in excess of 7 days: – pork broth 1/26-2/3 – cubed turkey 1/28-2/5 – diced ham 1/28-2/5 – roast pork 1/28-2/5 -roast beef 1/24-1/31 – sliced pork 1/28-2/5 Upon making the person in charge (PIC) aware, the dates were changed.
Jan. 31
• Brookdale Troy, 81 S. Stanfield Rd., Troy: Standard/Critical Control Point Inspection.
Corrected during inspection; critical: Ready-to-eat, TCS food not properly discarded when required. Observed the following items with the corresponding prep dates: – Sloppy Joe 1/23 – B roast 1/18 Once the person in charge (PIC) was made aware, the items were discarded.
Cutting blocks or boards cannot be effectively cleaned and sanitized. Observed cutting boards deeply scored and scratched, no longer easily cleanable.
• Miami County Incarceration Facility, 2042 N. County Rd. 25A, Troy: Standard/Critical Control Point Inspection.
Corrected during inspection; critical: Improper cooling of TCS food. Chili mac in the walk-in cooler made the previous day (1/30) was tempted holding at 48F. Upon informing the PIC of the improper cooling, the chili mac was voluntarily pulled and discarded. Ensure cooled TCS foods are cooled from 135F to 70F in 2 hours and from 70F to 41F in 4 hours, not to exceed a total of 6 hours.
Comments: Facility was clean and maintained throughout. Staff was knowledgeable in food safety practices.
Ensure excess water from mopping and cleaning is being squeegeed down the floor drains to prevent excessive amounts of standing water.
• Tony’s Bada Bing, LLC, 132 E. Main St., Tipp City: Standard Inspection.
Repeat: Facility does not have an employee with manager certification in food protection.
Corrected during inspection; critical; repeat: Equipment food-contact surfaces or utensils are unclean. Soda gun nozzle observed with a thick mold-like build up.
Repeat: Facility not maintained clean. Floors throughout facility were observed with food debris and trash, especially in the bar.
Comments: At time of inspection, the kitchen was not operating. PIC stated that the owner is in the process of selling the facility. At time of inspection, the bar was the only area open and operating.
The soda gun in the bar area was observed with a build up inside the nozzle. Ensure the soda gun is taken apart and wash, rinsed, sanitized at a frequency to prevent build up.
• Miami County Jail #676, 201 W. Main St, Troy: Standard/Critical Control Point Inspection.
Corrected during inspection; critical: Ready-to-eat, TCS food not properly discarded when required. In the walk-in cooler, various lunch meat cuts were observed past their 7-day shelf-life. Upon informing the PIC, the lunch meat items were voluntarily pulled and discarded.
No sanitizer test kit available. Obtain the proper test strips for the low temp sanitizing dish machine.
Facility not maintained clean. The floors behind equipment were observed needing cleaned throughout.
• Clare Bridge of Troy, 81 S. Stanfield Rd., Troy: Standard Inspection.
Corrected during inspection; critical: Handwashing sink is being used for purposes other than handwashing. Observed a dirty spoon in the hand sink.
Comments:
Ensure hand sinks are used for only hand washing and are always accessible.
Feb. 1
• Cold Stone Creamery, 1187 Experiment Farm Rd., Troy: Standard/30 Day Inspection.
Corrected during inspection; critical: No person in charge present in food facility during inspection. Discussed with the food employee that the establishment should always have someone Person-in-Charge certified if no level 2 Manager’s certified individual is present. Food employee stated that they would begin the process of becoming food safety certified.
Corrected during inspection; critical: PIC unable to demonstrate knowledge of cleaning and sanitizing. At the time of inspection, the PIC stated that they change out utensils that come into contact with TCS foods once a night. Informed the PIC that utensils which contact TCS foods should be changed, at a minimum, every 4 hours and then properly washed, rinsed, and sanitized.
Facility does not have an employee with manager certification in food protection.
No written procedures for responding to vomiting or diarrheal events.
Corrected during inspection; critical: Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. Observed sanitizing solution in the 3-bay compartment below the minimum required concentration of effectiveness. After informing the PIC, the sanitizing solution was renewed to the correct concentration (200-400 ppm)
Corrected during inspection; critical: Working containers of poisonous or toxic materials not properly labeled. Observed an unlabeled chemical spray bottle without a label. After informing the PIC, the bottle was properly labeled.
Improper storage of food items. Observed uncovered cakes in the back of house freezer. Cover the cakes adequately so that they are protected from contamination.
Critical: Improper backflow prevention device installed on a water supply system. Observed no vacuum breaker on the mop sink.
Facility not maintained clean. Observed excessive accumulations of food residue, dust, and grime throughout the facility. Ensure a cleaning frequency adequate enough to preclude these accumulations.
FSO did not have a person in charge per shift with the person in charge certification in food protection.
Comments:
This standard inspection is also the facility’s 30-day inspection. At the time of inspection, a number of pre-licensing items still need to be completed:
1. Repair the wall above the waffle iron to make it smooth and easily cleanable.
2. Repair any broken floor tiles throughout the facility.
3. Re-grout throughout the facility to make it smooth and easily cleanable, such as the front line area, walk-in cooler, and dish area.
4. Replace boards under the serving area to make them smooth and easily cleanable.
5. Replace rusted shelving in the dish area, dry stock shelf closest to the walk-in and walk-in freezer to make it smooth and easily cleanable.
A full and thorough cleaning will need to be completed focusing on floors, walls, ceiling, and equipment throughout.
Please ensure that the facility attains at least one employee with a level 2 manager certification and that at least one employee per shift with a level 1 PIC certification.
The missing vacuum breaker for the mop sink will be addressed at a future inspection. Ensure the backflow prevention device is certified on an annual basis.
