GREENE COUNTY HEALTH INSPECTIONS
The following are summaries of the state of Ohio standard inspection reports on file from the Greene County Combined Health District, from the week of Feb. 5 to Feb. 9. District information is available online at www. yourfoodsafety.com/greene/. BJ’s Restaurant & Brewhouse 2715 Fairfield Common Drive, Beavercreek Date of inspection: Feb. 5 Violations: 1. Observed dirty soup spoon in spoon holder with clean spoons. Please ensure that utensils are cleaned and free of debris before combining with others to prevent possible contamination or foodborne illness. PIC corrected. 2. Observed a vegetable slicer on the clean dish shelf that was not properly cleaned after previous use. Please ensure that utensils are cleaned and free of debris before combining with others to prevent possible contamination or foodborne illness. PIC corrected. 3. Observed ahi tuna and chicken in the walk in cooler on speed racks that were not covered during storage. PIC corrected. 4. Observed containers of uncovered food in the “apps” reach in freezer on the cookline. PIC corrected. Cleanliness of nonfood-contact surfaces of equipment: 1. Observed the exterior and top portions of the pizza oven to be dirty. Please clean. 2. Observed the interior of the “apps” reach in freezer on the cookline to be dirty. Please clean. 3. Observed the exterior fan cover to the ice cream freezer in kitchen to be dirty. Please clean. Cleaning — frequency and restrictions: 1. Observed mildew forming on the ceiling of the beverage cooler. Please clean. 2. Observed the metal wall on the clean side of the dish machine to be dirty with rust and buildup. Please clean. 3. Observed the ceiling vent above the soup station to be dirty. Please clean. Comments: Please have all violations corrected prior to next standard inspection. PIC was verbally informed of all violations noted during inspection. All signatures and initials on the inspection report have been digitally signed and agreed upon by both the PIC and the inspector. Inspection report will be emailed to PIC. Complaint investigation was performed at facility at same time as standard/ccp inspection. Received complaint stating “Complainant had prime rib special with her husband on 2-2-24. The beef was rancid and had a bad odor. Another table also allegedly had the rancid beef. Manager then discarded the entire beef roast. Complainant was nauseated all weekend”. 2-5-24 First spoke with manager, Matt, about complaint. He was present on 2-2-24 when facility first experienced complaint. Matt stated that all prime rib meat was discarded Friday and Saturday. Store received another shipment on 2-5-24 of prime rib beef with same lot number as beef that had the issues over the previous weekend. Management put all meat into cage and labeled it “Do Not Use”. Facility contacted their corporate offices for next steps. At time of inspection, no word had been communicated from corporate location to facility. Meat that was put into locked cage appeared to be wholesome, was labeled with information and did not appear to have been tampered with or have any odor. Matt indicated that meat did not look or smell weird when meat was put into oven to be cooked. But once meat was finished cooking, there was a smell that was not normal and appearance was not normal as well. Manager Sara, who was not present on night problem began, agreed that meat should not have been served. Education was performed with PIC manager, Sara, about importance of education for staff and for more proactivity on employees parts would have prevented questionable meat to be served to customers. Encouraged re-training staff or providing food safety courses to more employees would be beneficial. Informed Matt and Sara that inspector would be reaching out to ODH and ODA for additional guidance on food as the problem may have originated in processing or distribution facilities. Emails were sent to ODH and ODA. Awaiting responses currently.