2335 Miamisburg-Centerville Road, Dayton
Date of inspection: April 11
Violations: Observed improper food storage in walk-in cooler. Ensure foods are stored properly in order to prevent contamination.
- Raw chicken over raw steak
- Raw seafood over vegetables
Foods shall be stored as follows:
- Ready-to-eat foods (TOP)
- Seafoods
- Whole muscle meats (loins, roasts, steaks)
- Ground meats
- Raw chicken
Observed multiple foods, inside walk-in cooler, being stored cold above 41.0F. Ensure foods are held cold at or below 41.0F in order to limit the growth of bacteria.
- Raw chorizo- CS- 47.0F and 48.5F- PIC placed chorizo in shallow pans and then into freezer
- Refried beans- CS- 66.0F- PIC voluntarily discarded approximately 4 lbs.
- Refried beans- CS- 45.5F- PIC placed inside freezer.
- Cooked pork- CS- 44.5F- PIC placed inside freezer.
- Cooked chicken- CS- 50.0F and 49.8F- PIC voluntarily discarded 20lbs.
- Salsa- CS- 47.0F- PIC placed all salsas in shallow pans and then into freezer.
PIC was informed that foods shall be cooled within 2 hours from 135.0F to 70.0F and within 4 hours from 70.0F to 41.0F or below. Ice wands, ice, placement into freezer, and/or shallow pans are methods to quicken cooling. PIC was informed that foods listed above shall not be served to customers until temperatures are at or below 41.0F.
Observed facility not supplied with food probing thermometers. Ensure food probing thermometers are obtained and used in facility to monitor temperatures of foods in order to prevent foods from being out of safe temperatures.
Observed facility not supplied with sanitizer test strips for quaternary ammonia and chlorine bleach. Ensure test strips for each sanitizer are obtained and used in order to prevent sanitizer levels from dropping below acceptable levels.
- Chlorine bleach- minimum level of 50ppm
- Quaternary ammonia- minimum level of 200ppm
Observed improper level of chlorine bleach sanitizer in chemical sanitizing dish machine. Ensure a minimum of 50ppm of chlorine bleach is supplied to dish machine at all times in order for washed dishes and utensils to be properly sanitized preventing contamination. PIC was informed that dishes and utensils may be washed in dish machine, but shall be sanitized in three compartment sink.
Observed multiple lids and containers, being stored in shelving across from food prep sink, with build-up of food residue. Ensure food contact surfaces are broken down (if needed), washed, rinsed, and sanitized after use or every 4 hours, if they are used throughout hours of operation in order to prevent contamination.
Observed soda nozzles, soda gun holster, lid of large ice machine, top of grills, and inside of each microwave, with build-up of food residue. Ensure each are washed, rinsed, and sanitized so that build-up is prevented. Recommend that above surfaces are washed, rinsed, and sanitized daily.
Observed handsink, in between each soda machine, not supplied with hot water. Ensure all handsinks are supplied with soap, hot water (minimum of 100.0F), and paper towels in order for proper handwashing to occur preventing the spread of contamination.
Comments: Spoke with PIC and staff regarding proper re-heating temperatures of foods. Foods shall be re-heated to a minimum internal temperature of 165.0F.
A re-inspection shall occur April 15, 2016, or thereafter.
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