9190 N. Main St., Dayton
Date of inspection: June 27
Violations: Wet wiping cloths are not being stored in sanitizer. In order to limit the spread of pathogens ensure wiping cloths are kept in sanitizer solution between uses.
TCS food items being held on the prep table as well as the grill drawer cooler were above the state required 41F. In order to limit the growth of pathogens TCS food items shall be kept at or below 41F. PIC agreed to move some of the items to different coolers, and place the others on ice in order to keep them cold.
The grill drawer cooler as well as the prep station are not keeping proper temperatures. Repair the coolers in order to keep TCS food items at or below 41F.
Many of the door seals have build-up on them. Clean the door seals/insides of coolers.
The dish machine is not properly sanitizing dishes. A chlorine residual could not be detected. In order for proper sanitization at least a 50 ppm – 100 ppm chlorine solution shall be used. Staff re-primed the chlorine pump and then the machine began to work properly. PIC agreed to re-wash/sanitize dishes.
The handsink closest to the dish washing area does not have hot water. Provide at least 100F water for proper handwashing.
Comments: Gave PIC a handout explaining some of the new food code updates.
A follow-up will be conducted on or after 6/30/16.
Leo’s Mexican Market
748 Troy St., Dayton
Date of inspection: June 28
Violations: Soft cheese in open face refrigerator at 45F and beef product inside make table in cooking area at 48F. Ensure temperature controlled for safety foods are being stored at 41F or below to prevent the growth of pathogens. Adjusted the temperatures during the inspection. To move if refrigerators are unable to lower the holding temperature.
Deli meats at the meat cutting area are open and are not dated for when foods need to be disposed. When ready to eat temperature controlled for safety foods are opened need to place date that is seven days from the date opened or the manufacturer date if less than seven days. Discussed with manager of the meat dept.
Packaged cactus, packaged dried fish, Lulu’s drinks, and individual flavored ice are not labelled for self service. Ensure products contain label with at least name of product, ingredients, responsibility statement, net weight, and allergens (if applicable). Will be contacting distributors of the above products to work on labels.
Fryer baskets in the cooking area are in poor condition. Concern the metal tines may break off and cause a hazard. Ensure fryer baskets are maintained in good working condition.
In the back storage area near the bathrooms have container of bleach, spray bottle of glass cleaner, and bottles of detergent being stored above food or food contact surfaces. Ensure hazardous chemicals are stored to prevent possible contamination.
Comments: Front doors have some gaps around the doors while closed. Outer openings are to be protected.
Discussed food code changes for 2016 on this date.
Provided English equivalents for the Ate de Membrillo and Ate de Guayaba.
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