WARREN COUNTY HEALTH INSPECTIONS
The following are summaries of the state of Ohio standard inspection reports on file from the Warren County Combined Health District, from the weeks of Oct. 24 to Nov. 4. District information is available online at www. wcchd.com.
Avenue Sports and Spirits
1231 Columbus Ave., Lebanon
Date of inspection: Nov. 1 Violations: Corrected during inspection. Knife used at the prep station was only being wiped with sanitizer throughout the day and not being properly washed, rinsed and sanitized. Additionally the knife was being cleaned with a bleach solution far exceeding acceptable concentration. Knife was removed from the prep station to be cleaned properly.
Corrected during inspection. Equipment and utensils were not being cleaned every four hours, but only wiped down with sanitizer. Any equipment or utensil that comes into contact with TCS foods must be washed, rinsed and sanitized every four hours, unless stored in contact with the grill. Facility will begin washing things at the proper frequency.
Corrected during inspection. A spray bottle of bleach was being used to clean food-contact surfaces had a concentration far exceeding the acceptable range. The bleach in question was diluted to the proper concentration.
Corrected during inspection. Expired crushed tomato sauce was kept nearly two weeks past the expiration date. The sauce in question was removed and disposed of.
An employee with active managerial control must acquire a level II manager food safety certification.
No written procedures for responding to vomiting or diarrheal events.
The prep cooler has been out of service for months. The facility is in the process of changing ownership, however the prep cooler must be repaired/replaced. In the interim, utilizing ice to keep foods cool is acceptable, but it can’t be a permanent solution.
Improper storage of food items. Food stored on the ground in the back storage area.
The interior of the ice machine has accumulated black spots of microbial growth. To lower the likelihood of ice becoming contaminated, clean the ice machine to eliminate any microbial growth.
The vent hood was caked in grease and dust, and a cleaning company was called to address the issue. The new owners will create a schedule for which the hood needs to be cleaned, something the previous owner did not have.
FSO did not have a person in charge per shift with the person in charge certification in food protection.
Comments: Facility is risk level IV due to cooling and reheating practices. Facility cools and reheats items kept in the steam wells by utilizing an ice bath, and then moving that to the walk in cooler. Food is then reheated on the stove before being placed back into the steam wells.
A food safety certification can be acquired from ServSafe at https://www.servsafe.com/ ServSafe-Manager. One person with active managerial control will need to acquire a level II manager certification, and for any times that the manager is not present, there must be someone with a level I food handlers certification.