Greene County Health Inspections

The following are summaries of state of Ohio standard inspection reports on file from the Greene County Combined Health District, from the week of May 16 to May 20. District information is available online at www.gcchd.org/inspections.

Christopher House

476 W. Market St., Xenia

Date of inspection: May 17

Violations: Found employee open drinking cup on prep table near the 3 compartment sink.

Found undated chicken, green beans, twice baked potato, and pizza in the cooler (corrected).

Found gap behind escutcheon under 3 compartment sink. Ensure escutcheon are flush to the wall, and caulked around. Additionally, found a cap around the pipe coming from the grease trap, going into the wall. Install an escutcheon around the pipe, at the wall, ensure it is flush to wall and caulk around.

Found paper plates and aluminum foil stored on the ground in the pantry.

Found the interior of the Continental freezer unclean.

Found missing base tile/cove base on the stairwell leading to the area where the freezer/cooler are located. Additionally, found the cove base separating from the wall in the entry to the kitchen near the pantry. Found wall damaged and cove base off the wall under the 3 compartment sink.

Found creamer stored on the floor in the pantry.

Comments: All critical violations must be corrected today and maintained corrected. All other violations must be corrected before next inspection.

Left updated handouts. Reviewed new food code.

Applebee’s Neighborhood Grill & Bar

6242 Wilmington Pike, Dayton

Date of inspection: May 18

Violations: Found a spray bottle of oil and water not labeled with the food name. Label all bulk foods to prevent misuse.

Found the covering to the condensation line in the walkin cooler with mold growth where contamination could occur to food items in the walkin. Remove contaminated covering and use a smooth, impermeable covering that can be sanitized.

Found surfaces in the facility that are not smooth and nonabsorbent, and are allowing for mold growth that may contaminate food or materials (noted above in walkin). Below the bar beverage station the foam insulation has mold growth and should be removed and replaced with a smooth, cleanable surface.

Found chipped lexan pans being used to store salad mix in where the chipped plastic could contaminate food. Found tongs being used at the grill line where the vinyl handles are dry and cracked and could contaminate food. Found a nonstick skillet surface that had been scored and unable to be cleaned properly. PIC discarded. Found a metal colander where the rim had been chipped allowing for sharp metal edges. Replace all equipment once it has become damaged.

Obtain chlorine test strips for the bar sink to check sanitizer concentration.

Found that the hot water is sanitizing temperature only reached 161F during inspection. Hot water must get to 180F at the manifold and 170F at the plate to sanitize utensils properly. PIC will have all items hand sanitized in the 3 compartment sink until the machine can reach the proper temperature. Obtain the maximum read thermometer to check daily.

Found a dirty lexan pan stored in the clean dish area with food debris on it. Assure all dishware is clean before stacking to put away.

Found cooking oil stored in a spray bottle that was not intended for food use. PIC discarded. Only use food grade containers for any item that will be touching food and label it.

Found clean pans wet nesting as they came out of the dish machine. Must allow all pans to air dry before stacking to prevent moisture and bacteria.

Found a soiled apron stored improperly with clean aprons. PIC corrected and placed it in the dirty apron container.

Found the reach-in fry refrigerator without sufficient light to assure proper cleaning. Found one bulb out in the walkin freezer.

Repair loose and cracked tile and coving throughout facility and where it has pulled away from the wall or floor to prevent possible insect harborage and a safety issue. Repair and seal the escutcheons behind the hand sink in the prep area to prevent a gap against the wall. This will keep moisture and insects out.

Found many floor drain traps in the prep area in need of further cleaning. Found the floor under the steamer in need of being cleaned of food buildup.

Comments: Went over new rules. Discussed the bartender properly washing produce (strawberries, limes, lemons, celery, etc.) at the prep sink or in a manner to prevent contamination to the produce at the bar area.

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