925 McArthur Ave., Dayton
Date of inspection: May 17
Violations: Date marking is not provided on ready to eat TCS food. All food services shall be properly date mark TCS ready to eat food to prevent bacterial growth and misuse. Discussed with PIC.
Dishwasher is not sanitizing at the required temperature for heat sanitization. All food services shall ensure heat sanitizing dishwashers are reaching the required sanitizing temperature at 180F to properly sanitize utensils, cooking items and dishware. Discussed with PIC.
Soap is not provided at the dishwashing room handsink. All food services shall provide hand soap at all hand washing sinks for proper handwashing to occur.
Hand drying provisions are not provided at the handwashing sink in the dish washing room and in the food preparation room. All food services shall provide hand drying provisions at all hand washing sinks to ensure proper handwashing occurs.
Multiple surfaces have accumulation of debris on them. All food services shall clean all surfaces at a frequency the accumulation of debris does not occur. Surfaces observed with accumulated debris include:
- Kitchen fan guard.
- Inside the storage walk in cooler and reach in cooler.
- Shelves inside the working walk in cooler.
- Frying equipment.
- Freezer and cooler handles.
Hood filters in the fryer and stove area have accumulation of debris on them. All food services shall clean all hood systems and filters to prevent potential contamination of food.
Comments: Reinspection will occur with in or after 14 days.
Zoup
1028 Miamisburg-Centerville Road, Dayton
Date of inspection: May 16
Violations: This report is a follow-up to the inspection report dated 05/13/2016.
03.4(F)(1)(b) – Improved – At time of re-inspection, temperatures inside prep cooler were observed to be below 41.0F.
- Sliced turkey- CH- 36.0F
- Sliced ham- CH- 37.5F
- Grilled chicken- CH- 37.0F
- Hardboiled egg- CH- 34.6F
- Feta cheese- CH- 35.6F
Temperatures inside reach-in cooler had improved. Foods inside reach-in cooler were placed in ice water and ice bags were placed on foods. PIC explained that maintenance has made a site visit and ordered a part for cooler. Part is scheduled for installation this week. PIC was informed to ensure temperatures are monitored and recorded hourly and ice is changed as needed.
- Ham- CH- 43.8F and 37.6F (in ice bath and bagged ice was placed on product during re-inspection)
- Pico de gallo- CH- 42.0F
- Sliced turkey- CH- 40.8F
- Sliced tomato- CH- 41.6F and 41.9F
04.5(D)- Improved- PIC was informed to ensure non-food contact surfaces are continued to be cleaned frequently and maintained so that build-up is prevented.
PIC will contact when part for cooler has been installed.
About the Author