Provided by the Miami County Public Health Department
Jan. 21
• St. Patrick Parish Center, 444 E. Water St., Troy — Critical: On the ice machine, the drain lines were observed going directly into the drain. Place a 2- to 4-inch air gap between the drain lines and drain.
• Nevin Coppock Elementary School, 525 N. Hyatt St., Tipp City — Observed ice build-up in walk-in freezer under condenser unit. Equipment components are not properly adjusted. The walk-in freezer compressor is not draining condensation water properly. Fix heat wrap around condensation drain, or heat coils in drain pan, or any other issue that could be causing ice build-up.
Equipment components are not intact, tight or properly adjusted. Upright reach-in cooler door gaskets are damaged.
Observed dust build-up in vent hood above dishwasher.
Observed vent hood above dishwasher with chipping paint. Physical facilities not maintained in good repair.
• Forest Elementary School, 413 E. Canal St., Troy — Corrected During Inspection; Critical: Two pans of mashed potatoes on the line were observed holding at 110°F and 121°F. Upon making the PIC aware of this, the PIC reheated the mashed potatoes to above 165°F and increased the temperature of the hot holding unit. Ensure food items similar to mashed potatoes are cooked to at or above 135°F within two hours.
• Harrison’s, 106 E. Main St., Tipp City — No violations were documented at the time of inspection.
• Van Cleve Elementary School, 617 E. Main St., Troy — Repeat: The reach-in chest freezer adjacent to the hand sink was observed noncommercial. Remove the noncommercial freezer and obtain a commercial style (NSF or like) freezer.
• Troy Country Club, 1830 Peters Road, Troy — Corrected During Inspection; Critical: The steak and potato soup on the line was observed holding at 110°F. Upon making the PIC aware of this, the soup was reheated to above 165°F.
Corrected During Inspection; Critical: Multiple containers of food were observed with date marking of 1/14/20. Upon making the PIC aware of this, the containers of food were discarded.
Repeat: In the storage area, wet food storage pans were observed being stored on top of each other. Ensure pans, bowls, etc., are completely air-dried prior to storing.
The clean plate sorter was observed with food debris build-up. Remove plates and clean sorter.
In the clean utensil area, one utensil sorter was observed with knives that were observed with food contact surfaces facing up. Store utensils with the handles up.
Repeat: The walk-in cooler door was not observed to manufacturer specifications. Replace door to ensure it meets manufacturer specifications.
The door gaskets on the walk-in cooler and on the stand-up cooler adjacent to the hand sink were observed in disrepair. Replace.
Multiple cutting boards were observed with scratches and scoring. Replace or resurface.
Repeat: The fan covers in the walk-in cooler were observed with dust and dirt debris build-up. Also, the shelving units throughout the kitchen were observed with dirt and dust or food debris build-up. Remove items and clean.
Critical; Repeat: The bar ice bin drain line was observed going directly into the floor drain. Place a 2- to 4-inch air gap between the ice bin drain line and drain.
Jan. 22
• Heywood Elementary School, 260 Ridge Ave., Troy — No violations were documented at the time of inspection.
• Hook Elementary School, 729 W. Trade Square, Troy — A noncommercial chest freezer was observed adjacent to the two compartment sink. Replace with a commercial style (NSF or like) freezer.
• Logan’s Roadhouse, 1750 W. Main St., Troy — Repeat: The cutting boards on the line prep coolers were observed with scratches and scoring. Replace.
Multiple shelving units in coolers were observed rusted. Replace any rusted shelving units.
Repeat: The following non-food contact surfaces were observed with dirt or food debris build-up: 1. The interior surfaces of multiple reach-in coolers 2. Throughout the kitchen and walk-in coolers, multiple shelving units 3. The cart adjacent to the roll hot holding unit 4. The small stainless steel table between the line prep coolers 5. The upper surfaces of prep tables.
Critical: The following pieces of equipment were observed without air gaps: 1. The kitchen dinning room ice bin 2. The kitchen ice machine 3. The serving area soda fountain ice bin – Ensure there is a 2- to 4-inch air gap between the drain lines and drains. Also, ensure any other ice bins have air gaps.
The floors beneath and behind pieces of equipment and shelving units were observed with food debris and grease build-up.
Repeat: Throughout the kitchen, inadequate amounts of grout were observed between the floor tiles. Clean floor and add grout.
Jan. 23
• Penn Station East Coast Subs, 2331 W. Main St., Troy — Repeat: The cutting boards on the topping or vegetable cutting board was observed with scratches and scoring. Replace or resurface.
Repeat: The shelving units in the back kitchen area were observed with dust and food debris and grease build-up. Remove items and clean.
• Tipp City Middle School, 555 N. Hyatt St., Tipp City — No violations were documented at the time of inspection.
• Hampton Inn, 45 Troy Town Drive, Troy — Corrected During Inspection; Critical: The following food items were observed holding above 41°F: 1. Two containers of waffle Mix (76°F) 2. Multiple individual containers of cream cheese (63°F) 3. Multiple individual containers of butter (61°F). Upon making the PIC aware of this, the PIC was going to discard the items when breakfast ceased.
Corrected During Inspection; Critical: Multiple apples on the breakfast bar were observed uncovered. Upon making the PIC aware of this, the PIC was going to remove the apples and wrap.
Repeat: In the food storage area, noncommercial cooler and freezer were observed. Replace with a commercial style (NSF or like) cooler and freezer.
• Shree Gurudev Inc., 3311 S. County Road 25A, Troy — No violations were documented at the time of inspection.
• Frisch’s Restaurant, 20 Troy Town Road, Troy — The back handwashing sink was observed with a water temperature of 70°F. Increase temperature to at least 100°F.
Corrected During Inspection; Critical: On the buffet line, one pan of chicken tenders, one pan of potato cakes and one pan of hash browns was observed holding between 106°F and 121°F. Upon making the PIC aware of this, the PIC stated new food items will be prepared and existing food items will be discarded.
In the back prep area utensil drawer, food debris build-up was observed. Remove the utensils and clean the drawer. Ensure the utensils are recleaned, resanitized and then placed back into the drawer facing one way with the handles accessible.
Repeat: The following nonfood contact surfaces were observed with food debris build-up or a black, mold-like substance build-up: 1. The shelving units in the walk-in cooler 2. The shelving units in the back prep area 3. The shelving units in the back storage area 4. The bottom shelves of prep tables or hard top grills on the cooking line 5. The internal surfaces of reach-in coolers 6. External surfaces of cooking equipment, including casters and legs 7. Internal surfaces of cooking equipment 8. The top of the dish machine. Ensure the above surfaces are thoroughly and frequently cleaned.
Critical: The ice bins on the dining room soda fountain machines were observed without air gaps between the drain lines and drains. Install a 2- to 4-inch air gap between the drain lines and drains.
Repeat: Floors beneath pieces of equipment throughout the kitchen were observed with food debris and grease build-up. Also, the walls behind pieces of equipment throughout the kitchen were observed with food debris build-up. Ensure the physical facilities are clean.
Jan. 24
• Comfort Suites, 1800 Towne Park Drive, Troy — Corrected During Inspection; Critical: At the time of inspection, a food storage pan was observed in the hand sink. Upon making the PIC aware of this, the pan was relocated.
At the time of inspection, the hand sink was observed without disposable hand towels. Ensure there are disposable hand towels at the hand sink at all times.
Corrected During Inspection; Critical: On the buffet line, two containers of waffle mix were observed holding between 45° and 47°F. The PIC stated the waffle mix is discarded at the end of the scheduled breakfast time. Either maintain the waffle mix using temperature (41°F or below) or time (four hours). If using time, develop a procedure and place a time stamp on the waffle mix container.
• Troy Elks #833, 17 W. Franklin St., Troy — Critical: No person in charge present in food facility during inspection.
Repeat: Facility does not have an employee with manager certification in food protection. No level 2 Food Safety Certified manager on staff.
Critical: Observed unsigned Employee Illness Reporting procedure. Employees are not informed in a verifiable manner of their responsibility to report information about their health. Employees and volunteers will sign Employee Illness Reporting procedure, and send to Miami County Public Health by email to prove document has been signed.
Corrected During Inspection; Critical; Repeat: Observed raw vegetables on bottom shelf of reach-in cooler below eggs. Food not properly protected from contamination by separation, packaging, and segregation. Raw vegetables were moved to top shelf of reach-in cooler by staff.
Corrected During Inspection; Critical: Observed what looked like breadcrumbs under steam table left uncovered. Food not properly protected from contamination by separation, packaging, and segregation. Staff discarded breading.
Corrected During Inspection; Critical: Observed two deep trays being reheated in steam table. Improper reheating of food for hot holding. Staff moved trays to oven to reheat.
Observed tongs being stored on the lid of bucket of pickles. In-use utensils improperly stored.
Observed heavy oil residue surrounding fryers. Thick grease build-up on counters and cabinets around and below fryers. Nonfood-contact surfaces not easily cleanable.
Reading on light meter showed insufficient lighting in food prep areas. Light intensity less than fifty foot candles in required areas.
• Y’All’s Country Club, 196 N. High St., Covington — No violations were documented at the time of inspection.
• Amvets #66, 10010 W. State Route 185, Covington — Critical: In the storage room, the ice machine was observed without an air gap between the drain line and drain. Also, the bar ice bin was observed without an air gap. Place a 2- to 4-inch air gap between the drain lines and drains for the ice machine and bar ice bin.
• T-B’s Place and Patio, 118 E. Main St., Bradford — Repeat: At the time of inspection, the establishment was without an individual certified in Level Two (Managerial) Food Safety. Obtain the Managerial Food Safety Certificate.
The door gaskets on both reach-in coolers were observed in disrepair. Replace.
Repeat: At the time of inspection, the establishment was without an individual who was certified in Level One (PIC) Food Safety. Have an individual on hand at all times who is either Level One to Level Two Food Safety Certified.
• Fayevores Banquet Center, 2334 S. Miami St., West Milton — No violations were documented at the time of inspection.
• Village Marathon, 211 S. Main St., Pleasant Hill — Repeat: At the time of inspection, the establishment was without an individual with a Level Two (Managerial) Food Safety Certification.
The covered donuts were observed without common names that matched the ingredient labels. Have common names that on the box or adjacent to the donut that matches the name on the ingredient list.
Repeat: At the time of inspection, the establishment was without an individual with Level One (PIC) Food Safety Certification. Have an individual on hand at all times who is either Level One or Level Two Food Safety Certified.
• Burger King, 1829 W. Main St., Troy — The following non-food contact surfaces were observed with build-up: 1. The walk-in cooler shelving units 2. The food storage pans shelving unit 3. The shelving unit between the front drive-thru window and ice cream/slushy area.
The floors under pieces of equipment and shelving units were observed with food debris build-up. Also, the wall behind the three compartment sink was observed with food and a black, mold-like substance build-up.
• Subway, 695 S. Miami St., West Milton — Corrected During Inspection; Critical: Containers of food in the walk-in cooler were observed holding between 45 F and 47 F. Upon making the PIC aware of this, the PIC placed food in the walk-in freezer or placed ice on or around the food items.
At the time of inspection, the walk-in cooler was observed holding food between 45°F and 47°F. Have the unit repaired or replaced.
Jan. 27
• Bethel Local School, 7490 S. State Route 201, Tipp City — Observed upright self service refrigerator unit not holding proper temperature at time of inspection. Food was at proper temperature at time of inspection because it had just been put in. PIC moved food to upright self service refrigerator that was holding proper temperature. Refrigerator unit must be in good repair.
Observed scoring of cutting board on serving line prep top cooler. Cutting blocks or boards cannot be effectively cleaned and sanitized.
Observed walk-in freezer condensers with condensation ice build-up around, on the ceiling and under condensing unit. Equipment components are not properly adjusted and maintained.
Critical: Observed hand sink near corner prep sink area not providing adequate pressure. Water under pressure is not available to all fixtures as required. PIC stated that maintenance will correct the issue as soon as possible.
Jan. 28
• Hinder’s, 902 W. Main St., Tipp City — No violations were documented at the time of inspection.
