Miami County restaurant inspections

Information provided by Miami County Public Health.

Feb. 2

• Hong Kong Chinese Restaurant, 14 S. Tippecanoe Dr., Tipp City: 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; repeat: Person in charge not ensuring proper cooling. Discussed proper cooling procedures with the PIC.

Corrected during inspection; critical: Food package(s) received in poor condition. Observed multiple dented cans stored in the dry-stock area. After informing the PIC, the cans were voluntarily discarded.

Corrected during inspection; critical; repeat: Food not properly protected from contamination by separation, packaging, and segregation. Observed the following: 1. Raw shrimp above RTE foods in the prep-line reach-in cooler 2. Raw chicken above raw pork in the walk-in cooler After informing the PIC, both food products were properly stored.

Corrected during inspection; critical; repeat: Improper cooling of TCS food. Observed the following food products improperly cooled: 1. Cooked noodles from 2-1 in the walk-in cooler at 46F 2. Cooked rice from 2-1 in the walk-in cooler at 50F After informing the PIC, these food items were discarded voluntarily due to improper cooling.

Corrected during inspection; critical; repeat: TCS foods not being cold held at the proper temperature. Observed cooked chicken sitting out on the grill/wok line at 58F. TCS food that is not under time control (4 hours) should be held either at 135F or above or 41F or below to prevent microbial growth.

Corrected during inspection; critical; repeat: Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed various TCS food items throughout the facility not properly date marked. Upon informing the PIC, all food products were adequately date marked.

Corrected during inspection; critical: Improper use of time as a public health control (4 hours). Observed bok choi not time marked for 4 hours. After informing the PIC, the bok choi was properly time marked.

Repeat: Improper method for cooling TCS foods. Observed cooked chicken cooling in the prep line reach-in cooler. Reach-in coolers are inadequate for cooling due to their small size and specifications.

Corrected during inspection: TCS foods not properly thawed. Observed raw imitation crab thawing at room temperature. Ensure thawing is done under refrigeration or cold running water or as part of the cook step.

Improper storage of food items. Observed various uncovered food items both in the walk-in cooler and freezers. When not cooling, food items should be covered to protect from contamination.

Corrected during inspection; critical; repeat: Equipment and/or utensils improper construction. Observed non-food grade grocery bags being used to store food products in the freezers and the walk-in cooler. After informing the PIC, they began the process of moving the food into appropriate food grade containers.

Repeat: Improper disposal of condensation and other nonsewage liquids. Observed the walk-in cooler condensing unit drain line draining into a soy sauce bucket.

Comments: Major issues observed at the time of inspection include improper cooling procedures and date marking of TCS food items. Please be sure to cool your food products from 135F to 70F within 2 hours and then from 70F to 41F or below within an additional 4 hours. Do not use reach-in coolers for cooling purposes as they are too small to effectively cool food items. Instead, place the food you wish to cool in shallow pans and store them in the walk-in while checking the temperature at regular intervals.

Date marking should be done on any TCS food item held for more than 24 hours (excluding raw product).

The facility has continued to do a good job with general cleaning and pest control. Please keep up the good work in these areas.

• MU Bulldog Diner, 30 Lowry Dr., West Milton: Follow-Up Inspection.

Critical; repeat: PIC unable to demonstrate knowledge of temperatures and times for safe refrigerated food storage, hot holding, cooling and reheating.

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

Repeat: Non-food contact surface(s) not cleaned at the required frequency. Observed build up on the clean dish rack above the Bag-in-box soda racks. Rack should be cleaned before storing clean dishes.

Repeat: FSO did not have a person in charge per shift with the person in charge certification in food protection.

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

Capacity: Water source and/or hot water capacity not sufficient. Observed no hot water at the hand washing sink in the dish area.

Comments: The dish machine and hand sink were both observed working at the time of inspection.

The facility appeared cleaner at the time of inspection, PIC stated they had done a deep clean.

Feb. 4

• Amvets #66, 10010 W. St. Rt. 185, Covington: Follow-Up Inspection.

Repeat: Equipment not approved by a recognized testing agency. Observed residential equipment (ex. microwave, deep fryer).

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

Cleanliness of equipment food-contact surfaces and utensils: Equipment food-contact surfaces or utensils are unclean. Observed a mold like substance inside of the ice machine.

Feb. 7

• Frickers Troy #123 LLC, 1187 Experiment Farm Rd., Troy: Follow-Up Inspection.

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

Repeat: No towels or drying device at the handwashing sink(s). Observed no hand towels at the hand sink by the fryers.

Repeat: Equipment and utensils are not being air dried. Observed several containers on the clean dish rack wet nesting. Ensure equipment and utensils air dry completely before stacking to prevent wet nesting.

Repeat: Re-use of single-service or single-use articles. Observed facility reusing single-use sauce jugs.

Repeat: No sanitizer test kit available. PIC could not locate quat sanitizer test strips at time of inspection.

Repeat: Facility not maintained clean. Detailed cleaning is needed behind equipment, along with the corners and hard to reach areas around the facility.

The following violation(s) have been corrected since the last inspection: Cleanliness of equipment food-contact surfaces and utensils: Equipment food-contact surfaces or utensils are unclean. Observed a mold like substance inside the ice machine.

Feb. 9

• Moeller Brew Barn, 214 W. Main St., Troy: Standard/Critical Control Point Inspection.

Corrected during inspection; critical; repeat: Ready-to-eat, TCS food not properly discarded when required. Observed sriracha blue cheese sauce in reach in coolers past its disposition date (2/7). upon informing PIC, the item was discarded.

Corrected during inspection; critical; repeat: Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed the following items in reach in coolers without a date mark: 1. Cooked pasta 2. Sliced tomatoes 3. Shrimp sauce 4. Spring mix 3. Cooked pork belly Upon informing PIC, all of the above items were date marked if the prep date was known or discarded.

Corrected during inspection; critical; repeat: Improper use of time as a public health control (4 hours). Observed cooked tater tots and butter out at room temperature without a time mark on them. Upon informing PIC the tater tots were marked with the time they were pulled from the oven. The butter was marked with the time it was removed from refrigeration. Garlic in oil was observed setting out at room temperature for more than 4 hours. Upon informing PIC, the garlic in oil was discarded.