DAYTON AND MONTGOMERY COUNTY HEALTH INSPECTIONS
The following are a sampling of food operation inspection reports from the Public Health — Dayton & Montgomery County, from the week of July 11 to July 15. View full inspections reports at inspections.phdmc.org.
Bob Evans Restaurants 7115 Far Hills Ave., Centerville
Date of inspection: July 13 Violations: Observed food-contact surfaces of the inside of the cappuccino machine to have excessive buildup. PIC had parts removed to be wash, rinsed and sanitized.
Observed large leak in plumbing under dish machine. PIC stated that the leak is scheduled to be repaired.
Observed floors throughout, especially under equipment and parameters, to have a buildup. Ensure floors are being cleaned at a frequency to preclude buildup.
Observed bucket with sanitizer to not be labeled. PIC had bucket labeled with common name.
Doubleday’s Grill & Tavern 101 E. Alex Bell Road, Suite 124, Centerville
Date of inspection: July 13 Violations: Observed chili being cooled for more than 2 hours to be at about 114 degrees F. Ensure that food is cooled from 135 degrees F to 70 degrees F within 2 hours and within a total of 6 hours is cooled to 41 degrees F. PIC voluntarily discarded chili.
Observed tomatoes and lettuce being held cold by an ice bath to be at 51 degrees F. PIC will replace product and make a proper ice bath for lettuce and tomatoes.
Observed single-use items stored on floor. Ensure that single-use items are stored up off floor.
Observed hand-washing sinks to have a buildup of debris. Ensure hand-washing sinks are cleaned at a frequency
to preclude buildup.
La Fiesta Mexican Restaurant 8331 N. Main St., Dayton
Date of inspection: July 13 Violations: Observed employee drinks stored in food prep areas. PIC removed drinks.
Observed improper cooling at time of visit. Unable to state cooling procedure for cooled food items. Ensure food items are cooled from 135F-70F within two hours and cooled to 41F within a total of 6 hours.
Observed bagged chicken being thawed in stock pot filled with water. PIC discarded.
Observed cooked chorizo (90F) in metal container sitting on shelf above flat-top grill hot holding below 135F. Chorizo was placed on flattop grill to reheat to 165F.
Observed pork tamale filling (74F) that was cold holding above 41F in dish-washing area. PIC discarded pork.
During prep, ensure food items are maintained at cold-holding temperatures.
Observed individual bowls of salsa (49F-54F) sitting on counter above 41F and no time stamp present. PIC stated individual salsa bowls are stored in refrigerator at 41F and then a few trays of salsa are brought out and sit on counter during service. PIC stated salsa bowls were placed on counter at 11 a.m. PIC stated time stamp will be placed at area with salsa bowls.
Observed chlorine bleach sanitizer bucket with a concentration above 100ppm. PIC corrected so that chlorine sanitizer concentration was between 50-100ppm.
Observed flying insect tape hung above food prep area with dead insects present on tape. Remove and only place flying insect tape in areas where food prep is not completed.
Comments: Ensure chlorine test strips are provided and available to monitor sanitizer concentration.