Miami County restaurant inspections

Information provided by Miami County Public Health.

Feb. 1

• ReU Juicery & Organic Kitchen, 5 E. Main St., Troy: Standard/Critical Control Point Inspection.

Corrected during inspection; critical: Ready-to-eat, TCS food not properly discarded when required. Observed several products in the reach in sandwich cooler that was past their disposition date. The items observed were: 1. Two bottles Queso (1/31) 2. Cashew Cheese Sauce (1/31) 3. Tuscan Humus (1/31) Upon informing person in charge (PIC) the above items were discarded.

Clean equipment and utensils not stored in a self-draining position and covered or inverted. Observed multiple food containers in the clean dish area next to the 3 bay sink not covered or inverted.

Equipment not approved by a recognized testing agency. Observed a residential spice grinder and 2 residential kitchen aid food processor in the prep area.

Nonfood-contact surfaces not easily cleanable. At time of inspection the metal shelves in the walk in cooler were observed starting to rust. Ensure surfaces are smooth and easily cleanable.

Comments:

Ensure that the facility has an irreversible testing device to routinely test the dish washing machine.

Replace the broken handle to ensure that the surface is smooth and easily cleanable.

• Koester Pavilion, 3232 N. Co. Rd. 25A, Troy: Follow-Up Inspection.

No violations were documented at the time of inspection.

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

Controlling pests: Presence of live insects, rodents, and other pests. Under the dish machine, a significant amount of gnats were observed congregating. Contact the pest control company to treat for the presence of gnats.

Comments:

Facility has been treated via pest control invoice as of 2/1.

• Sakai Japanese Bistro, 2303 W. Main St., Troy: Standard/Critical Control Point Inspection.

Corrected during inspection; critical: PIC unable to demonstrate knowledge by having no critical violations. Discussed proper food safety procedures with the Person-In-Charge (PIC) to mitigate future critical violations.

Corrected during inspection; critical: Food not properly protected from contamination by separation, packaging, and segregation. Observed the following food items unprotected from contamination: 1. Raw fish stored above cooked rice in the prep line reach-in cooler 2. Raw tuna stored above RTE food items in the bar reach-in cooler 3. Imitation crab stored next to raw fish in the bar reach-in cooler 4. Raw chicken stored above marinating ribeye in the walk-in cooler 5. Eggs above RTE food items in the walk-in cooler 6. Raw chicken stored directly next to raw beef in the prep line reach in cooler Upon informing the PIC, all improperly protected and stored food items were properly stored in their respective areas.

Corrected during inspection; critical: Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed the following: 1. Chopped bok choi with no date mark in the walk-in cooler 2. Cooked shrimp with no date mark in the bar reach-in cooler 3. Prepared sushi with no date mark in the bar reach-in cooler 4. An open package of noodles without a date mark in the prep line reach-in cooler After informing the PIC, all TCS foods were properly date marked.

Corrected during inspection; critical: Improper use of time as a public health control (4 hours). Observed a written log of time for rice being left out for more than 4 hours on dates ranging from 1/1 to 1/31. Upon informing the PIC, they stated that the correct procedure would be instructed to their employees.

Corrected during inspection; repeat: TCS foods not properly thawed. Observed two packages of ROP salmon and one package of ROP yellowtail not removed from the reduced oxygen environment prior to being placed under refrigeration to thaw. Upon informing the PIC, the items not properly thawed were voluntarily pulled and discarded.

Repeat: Improper storage of food items. Observed various boxes and packages of food items in direct contact with the ground in the freezer.

Comments:

At the time of inspection, various food items throughout the facility were observed improperly stored or improperly date marked. Ensure a proper storage order of raw products — chicken on bottom, then beef, then fish, and finally RTE foods on the very top to prevent potential cross-contamination.

Also observed were incorrect procedures for time as a public health control for sushi. Time controlled food products should only be used for a maximum of 4 hours and then discarded if unused.

Lastly, a few ROP fish products were observed to be improperly thawed. Be sure to properly vent or remove frozen ROP fish that is thawing in reduced oxygen environment prior placing under refrigeration to thaw. Attached to this report will be handouts regarding proper ROP procedures and storage order.

• Dunaways Beef & Ale, 508 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:

Multiuse utensils and food contact surfaces-material characteristics: Non-food grade sterilite containers were observed being used to store food. Replace with food grade or use food grade bags.

Comments:

Reinspection was conducted to check the status of the replacement of the non-food grade sterilite containers. At the time of inspection, new food grade containers were observed and PIC provided and stated food grade bags would be used to contain food items prior to placing in sterilite containers. The critical violation was corrected and is satisfactory.

All other violations from the standard inspection will be checked during the next standard inspection.

Feb. 2

• Coldwater Cafe, 19 E. Main St., Tipp City: Standard/Critical Control Point Inspection.

Critical: PIC unable to demonstrate knowledge by having no critical violations.

Corrected during inspection; critical; repeat: Ready-to-eat, TCS food not properly discarded when required. Observed the following items passed there disposition date: 1. Hot pepper jelly (2/1) 2. Ranch (2/1) 3. Cabbage rolls (2/1) Upon informing PIC, the above items were discarded.

Corrected during inspection; critical; repeat: Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed lime crema and avocado lime in the walk in cooler with no date marks. Upon informing person in charge (PIC) the items were dated with the day they were prepped.

Corrected during inspection; critical: Improper use of time as a public health control (4 hours). Observed butter setting out at room temperature on the grill line with out being time marked. Upon informing PIC the butter was time marked for 4 hours after it was removed from refrigeration.

Corrected during inspection: TCS foods not properly thawed. Observed reduced oxygen packaged Alaskan sea bass being thawed in the walk in cooler without the packaging being sliced open. Informed PIC that packaging needs to be cut opened when thawing under refrigeration or sealed under cold running water and opened after thawing. PIC discarded the fish that was thawing without being cut.

Repeat: Equipment not approved by a recognized testing agency. Observed a residential kitchen aid mixer being used to whip butter. Ensure only equipment approved by a recognized testing agency is used in the facility.

Corrected during inspection; repeat: Cutting blocks or boards cannot be effectively cleaned and sanitized. Observed a cutting board in the bar area and a cutting board near the dish area that were discolored and severely scratched. Upon informing PIC, both cutting boards were discarded.