Date of inspection: Oct. 26
Violations: Observed coleslaw, portioned grilled chicken, and multiple portioned sauces and dressings not supplied with proper datemarking. Ensure foods, prepared in facility and held for longer than 24 hours, are datemarked with a prep or a discard date in order to limit the growth of bacteria. Foods shall be discarded no longer than 7 days after prep date, prep date day one.
Observed storage rack, where large canned foods are stored, with build-up of food residue. Ensure rack is cleaned more frequently and maintained in order to prevent build-up.
Observed spray bottle, on prep table, not properly labeled. Ensure working spray bottles are labeled with name of contents in order to prevent contamination.
Comments: Spoke with PIC concerning proper food storage. Foods shall be stored as follows:
- Ready-to-eat foods (TOP)
- Seafoods
- Whole muscle meats (steaks, loins, roasts)
- Ground meats
- Raw poultry (BOTTOM)
Observed multiple flying pests at bar, around handsink. PIC informed that facility is working with a licensed pest control operator to aid in removal.
PIC explained that bar, ceilings, and walk-in coolers are being remodeled in February of 2017. PIC was informed to ensure Public Health-Dayton & Montgomery County Plans Examiner Exis contacted to discuss plans and schedule possible inspections (937-225-4460, ask for Cindy Jones).
Observed handsinks supplied with soap, hot water, and paper towels.
Observed quaternary ammonia tablets available for use at three compartment sink. Minimum level of 200 ppm.
Temperatures:
- Raw chicken- Prep- 44.5F
- Raw marinated chicken- CH- 40.0F
- Blue cheese dressing- CH- 38.0F
- Grilled chicken- CH- 40.8F
- Pizza sauce- CH- 40.5F
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