The following are a sampling of food operation inspection reports from Public Health–Dayton & Montgomery County, from Sept. 19-23. View full inspections reports at inspections.phdmc.org.
2325 Miamisburg-Centerville Road, Dayton
Date of inspection: Sept. 19
Comments: Spoke with PIC concerning cleaning frequency of deli slicer. Deli slicer shall be broken down, washed, rinsed, and sanitized after use or every 4 hours, if used throughout hours of operation.
PIC was informed to ensure plastic ice dispenser (on soda machine) and spray nozzle (at three compartment sink) are cleaned and maintained.
PIC explained that walk-in freezer has been having maintenance problems. At the time of inspection, large ice build-up on freezer floor was observed, but no ice build-up was observed on condenser. Foods inside freezer were frozen. PIC was informed to ensure maintenance is aware of possible problem.
Observed acceptable level of chlorine bleach sanitizer in three compartment sink.
Observed handsink supplied with soap, hot water, and paper towels.
- Sliced turkey – CH- 38.5F
- Sliced turkey- CS- 39.0F
- Tuna salad- CH- 39.9F
- Bean sprouts- CH- 40.5F and 39.9F
- Sliced ham- CH- 37.0F
Max & Erma’s
6930 Miller Lane, Dayton
Date of inspection: Sept. 21
Violations: Observed a disposable cup stored in ice meant for service. Remove to prevent contamination of ice. Removed.
Clean the following non food contact areas:
- The exterior of the ice machine
- The hand sink by the dish machine
- The hand sinks in the male and female restrooms
- The interior of the syrup cooler at the bar
- The interior of the hand sink at the bar
Just clean all the equipment in the operation and maintenance.
The following areas need to be cleaned as well:
- The floor of the dry storage room
- The floor of the walk in cooler and freezer
- The floor in the b rooms and dust pan storage area
- The floor under heavy equipment all over the operation
- Clean the male restrooms especially to eliminate odor.
Just general cleaning in this whole operation is advised.
Comments: All sanitizer buckets tested ok but all wiping clothes were on counter tops. Maintain in sanitizer bucket. The dishwasher it should at this time.
Recommended to replace cookie sheets as all in the operation are old and have accumulated too much old burnt food on them. These have become difficult to clean anymore.
2315 Miamisburg-Centerville Road, Dayton
Date of inspection: Sept. 21
Violations: Observed three milkshake mixer rods with build-up of food residue. Ensure each are washed, rinsed, and sanitized after use or every 4 hours, if they are used throughout hours of operation, in order to prevent contamination.
- PIC was informed to ensure each are cleaned before being used.
Observed build-up of food residue behind fryers. Ensure floors are cleaned more frequently and maintained so that they are free of build-up.
Comments: Spoke with PIC concerning proper cold holding temperatures of foods. Chicken tenders, inside chicken prep cooler, were observed holding cold at 42.5F. PIC was informed to ensure foods are holding cold at or below 41F. PIC was also informed to ensure cooler is cleaned frequently (due to flour inside cooler) and food temperatures are monitored more frequently.
Discussed cleaning inside fryer cabinets with PIC. Ensure heavy build-up is cleaned and cabinets are maintained clean.
PIC was informed to ensure soap dispenser is removed from over utensils (near cash register).
PIC explained that vents, above prep area and in dining area, are scheduled to be professionally cleaned.
At time of inspection, hot holding fry unit and mens restroom toilet were not working. Maintenance was in building repairing hot holding unit and was then mens restroom toilet.
Observed handsinks supplied with soap, hot water, and paper towels.
Observed acceptable sanitizer levels in chemical sanitizing dish machine (chlorine bleach) and in sanitizer buckets (quaternary ammonia).
- Raw hamburger- CH- 34.0F and 35.0F
- Raw chicken- CH- 31.0F
- Milk- CH- 38.0F
- Blue cheese crumbles- CH- 40.0F
- Raw hamburger- CS- 41.0F