Health inspections


Restaurant inspections are performed in the county by Miami County Public Health, except in Piqua, which has its own health department. Miami County Public Health can be reached at (937) 573-3500, by email at info@miamicountyhealth.net or on the website at www.miamicountyhealth.net.

Nov. 1

Crystal Room, 845 W. Market St., Troy — Repeat: Observed that facility did not have thermolabels for checking the sanitizing temperature of ware-washing machine. Repeat: Observed ice accumulation underneath condensing unit in the walk-in freezer. Critical, repeat: Observed that during inspection, the water for the ware-washing unit (hot water only) was not reaching a proper temperature for sanitizing. Critical, repeat: Observed cleaned plates and bowls used for food prep that both had food residual present on them at time of inspection.

Walmart, 1801 W. Main St., Troy — Repeat: Observed ice accumulation in the walk-in freezer where ice cream was being stored.

Nov. 2

Wendy’s, 825 W. Main St., Troy — Repeat: Observed ice accumulation building up below condensing unit in walk-in freezer.

Nov. 3

UTC Aerospace Troy, 101 Waco St., Troy — Critical: Observed cheese (48 F) and cole slaw (50 F) inside of cold holding unit that was stored in unit the day before. Person-In-Charge threw away affected foods during inspection and will keep case closed as often as possible to reduce temperature issues. Observed that the cutting board in cafeteria were scored and holding residual as well as staining. Observed dust build-up on the fan cover inside of food prep area above three compartment sink. Observed leak on piping below three compartment sink.

West Milton Food Mart, 1046 S. Miami St., West Milton — Repeat: Facility did not have one employee with supervisory and management responsibility and the authority to direct and control food preparation and service with level two certification in food protection. Critical, repeat: Person in charge did not ensure that employees are informed in a verifiable manner of their responsibility to report information about their health. Repeat: Facility was not able to provide written procedures for responding to vomiting or diarrheal events. Repeat: Observed foam and tape being used to block air flow along edge of back door in storage/ware-washing area. Material is not easily cleanable. Repeat: Observed that facility did not have a functioning food thermometer available. Repeat: Observed substance leak coming from behind plastic seal on cappuccino machine. Critical, repeat: Observed accumulation of dried food residual on pizza peel. Critical, repeat: Observed dried food residual on the inside of microwave in front area. Repeat: Observed dust accumulation on the fan covers of the condensing units in the walk-in coolers. Repeat: Observed that the coffee stirrers in front area were not properly protected from contamination. Observed that the piping leading from the dump sink to the mop sink was not constructed properly and shall be fixed by a commercial plumber. Repeat: Observed that there was no floor coving for the floor and wall juncture in storage/ware-washing area. Repeat: Observed missing ceiling tile above hot water heater located above mop sink. Repeat: Observed bare wall behind door leading to storage/ware-washing area. Repeat: Observed section of the wall beside mop sink that is missing. Repeat: Observed cracked floor tile in storage/ware-washing area. Repeat: Observed partial ceiling panel missing above door leading to ware-washing area. Repeat: Observed missing ceiling panels above dump sink in front area that need to be replaced. Repeat: Observed disrepair of the bottom of wall near floor joint. Repeat: Observed damage to the back door that needs to be repaired. Repeat: Observed residual build-up on the ceiling tile above three compartment sink. Repeat Observed black residual located on the walls and ceiling of walk-in drink and beer cooler. Repeat: Observed dark residual on the walls near and behind the three compartment sink. Repeat: Observed that there was no employee present with Level One Certification during inspection.

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