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 Jan. 23 to Jan. 27. View full inspections reports at inspections. phdmc.org.

Cracker Barrel Old Country Store

5570 Wilmington Pike, Centerville

Date of inspection: Jan. 23

Violations: Observed two cutting boards on the make line across from the grill line in disrepair. Discussed with PIC to resurface, bleach or replace.

Observed two knives with food debris. PIC removed knives to be cleaned.

Comments: During the inspection, the dish machine was not able to get up to the proper hot temperature after three cycles. PIC checked the water heater and it had purged all the water. PIC called a plumber to fix the water heater. PIC switched to using the backup water heater. After about 15 minutes, the water in the three-compartment sink was able to reach above 110F, and the hand sinks reached above 100F. Once the temperature hit 112F, the thermometer was removed. The dish machine had a wash of 170F and had a final rinse temperature of 192F. The temperature of the kitchen ware reached 160F or above.

Amber Rose European Delicatessen

1400 Valley St., Dayton

Date of inspection: Jan. 24

Violations: At the salad make refrigerator, sliced tomatoes at 46F and dressing and lettuce at 48F during the inspection. Ensure coldhold temperature controlled for safety foods at 41F or below. Added ice bath below the food products to lower temperature and to have the unit serviced.

Refrigerator for salad items keeping foods at around 48F at the top portion of the refrigerator. Ensure able to cold hold foods at 41F or below.

Some buildup of debris on the fan units of the refrigerators. Clean, and then as needed.

Lights out near the ware-washing machine. About 10-foot candles next to the machine. Ensure proper illumination available in this area.

Lin’s New China 2921 Linden Ave., Dayton

Date of inspection: Jan. 25

Violations: Damp sanitizer cloth being stored on top of post of a preparation table during the inspection. Damp cloths need to be removed from usage or kept in a sanitizer solution of proper concentration.

Garlic in oil mixture being stored in quarter pan inside a half pan on the top of the refrigerated make table opposite the cook line.

Garlic in oil at 62F during the inspection. Must maintain at 41F or below to prevent the growth of pathogens. Discussed with the owner to keep garlic in oil inside the refrigerator or pan being cold held at the top portion of the refrigerator. Replaced the garlic in oil mixture.

Worked on walls around the mop sink near the back door. Ensure that mops can be dried properly between usage. Usually accomplished by putting a mop holder above the mop sink to allow water to drain into the sink from a drying mop head.

Comments: Just cleaned the grease trap at the end of the cook line.

Some ice buildup in the walk-in freezer.

Emailed link to 2005 Ohio Uniform food safety code that is in mandarin.