4421 State Route 725, Bellbrook
Date of inspection: May 12
Violations: Observed cut limes that were unsafe for consumption stored in the beer keg cooler. Store cut limes in a covered container in the reach in refrigerator to prevent drippage from contaminating the garnish. PIC discarded.
Found onions stored under raw fish on the shelving in the walkin refrigerator. PIC corrected. Found cheese stored below raw scallops in the cooks line. PIC corrected. Handout was given to indicate proper placement of ready to eat foods with raw seafood.
Found many squeeze bottles of water, oil, butter, etc., not labeled with the common food name. Label all food once removed from original container to prevent misuse.
Found food on the floor in the walkin. PIC corrected and placed the container of food on a shelf.
Found sanitizer mixed in a clean container at too high a concentration where it could affect food contact surfaces. Had PIC re-mix the chlorine sanitizer to the proper concentration. Have staff utilize test strips to assure the solution is between 50-100 ppm for chlorine. Found several damp towels being stored on counters and shelving. Store damp cloths in the sanitizer bucket to prevent bacterial growth between use.
Found salsa held at 67F in the reach in unit by the cooks line. It was found the unit was not plugged in. This was corrected, the salsa was placed on ice to cool down quickly and all other TCS foods were checked for temperature violations. Beef was at 41F and still partially frozen. This was transferred to the walkin until the unit could cool down.
Found salsa at the waitress station stored in ice, but several bowls already dispensed that was at 52F. Since the salsa was made fresh this morning, you must cool it down to 41F quickly prior to serving to guest. The salsa was put back in the container that was being held on ice and will be dispensed on an as needed basis. Assure all TCS foods are kept <41F.
As noted above for the fresh made salsa. Allow time to cool to 41F. Discussed with PIC.
Found a broken thermometer in the upright dessert freezer. Replace with a new thermometer.
Found the shelving below the hot pick up window with broken trim piece where the shelving can no longer be properly cleaned. Replace/repair the trim and paint this to assure easy cleaning. The metal front plate was removed from the filter and compressor unit of the beer cooler where dust and dirt was accumulating in the filter coils. Keep the cover on to allow for easy cleaning.
Obtain test strips for use with quaternary ammonia that is being used in the bar 3 compartment sink.
Clean the interior floors to the beer keg coolers where drippage has collected. Assure the drain trays are emptied often enough to prevent overflow.
Found several damp and soiled towels being stored over clean equipment or on shelving with dry food products. All food and dishware shall be kept free from contamination from the surrounding area. Store soiled linens and aprons properly to prevent contamination.
Found the dessert freezer to not have any light. You must provide 20 ft candles of light in this unit.
Found employees hats, aprons, etc., stored on top of the soda dispensing boxes. Have employees place their personal belongings in a designated area to prevent contamination.
Repair the missing or cracked coving/baseboard in the walkin under the door, outside the walkin by the entry door and before leaving the cooks line as indicated during inspection.
Clean the swinging door from the waitress station to the dining area of splash. Clean the shelving where wood fajita plates are stored of food splash. Clean around the waitress station area of splash.
Found the container of sanitizer, stored in a clear cambro that was not labeled with sanitizer. When not using the red sanitizer buckets that are clearly marked, label all containers that chemicals are being stored in to prevent possible contamination.
Comments: All other temperatures taken during inspection were within the Ohio food code. Discussed the new rules with the PIC.
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