Restaurant inspections


Provided by Miami County Public Health Department

June 7

• Budget Inn of Troy, 1330 Archer Dr., Troy — Corrected During Inspection, Critical: The milk was observed being maintained at 55 degrees. To limit microbial growth, all time-temperature control for safety food shall be maintained at or below 41 degrees. Obtain commercial mechanical refrigeration and maintain milk. Person In Charge stated the milk will be discarded at the end of breakfast (within 15 minutes).

A dorm-style reach-in cooler was observed being used to store commercial items. All equipment shall be commercial (NSF or like approved). Obtain a commercial reach-in cooler to hold the milk.

• Dollar General, 785 W. Market St., Troy — The side delivery door was observed with a gap between the door and door frame. Repair or replace so that the gap is eliminated.

• Y’All’s Country Club, 196 N. High St., Covington — Repeat: The ice in the bar area was observed being stored in an open sink. Install a closable ice bin.

Critical Repeat At the time of inspection, the establishment was without backflow prevention. Consult a licensed plumber and have a backflow preventer installed and certified. Once completed, ensure it is inspected by Miami County Public Health.

• The Vault Tavern, 761 N. Dixie Hwy., Troy — Outer opening not protected. Observed the basement door leading to the outside was not tight fitting. Light could be seen around the perimeter and gaps exist around the door frame.

Accumulation of refuse, recyclable, or returnables. Observed large accumulation of cans stored out back on the ground under the deck area. This accumulation of cans could attract pests and provides harborage conditions for pests. These cans need to be removed more frequently.

Floors, walls and/or ceilings not smooth and easily cleanable. Observed water damaged portions of the ceiling above the bar. The source of this water damage needs to be identified, repaired, and the ceiling above the bar needs to be fixed so that it is smooth and easily cleanable.

• Siegels Covington Country Store Inc, 242 E. Broadway St., Covington — No violations were documented at the time of inspection.

• Brewhouse Carryout Wall St., 510 S. Wall St., Covington — No violations were documented at the time of inspection.

June 11

Homnestead Golf Course, 5328 Worley Rd., Tipp City — No violations were documented at the time of inspection.

June 14

Eilliott Mote Memorial VFW No. 8211, 7874 S. St. Rte. 48, Englewood — No violations were documented at the time of inspection.

June 17

• Tim Horton’s, 700 W. Main St., Troy — Outer opening not protected. Observed substantial gap under back door of facility where light could be seen. Also, in the top left corner of the door, a gap is present where light can be seen and the seam where the two doors meet is not tight fitting and has a small gap where light can be seen.

Fixed equipment not properly sealed or spaced for cleaning. Observed the hand sink and the 3 compartment sink need to be resealed to the wall.

Cutting blocks or boards cannot be effectively cleaned and sanitized. Observed prep top cooler cutting board heavily scratched and scored and no longer smooth and easily cleanable. Refinish or replace.

Nonfood-contact surfaces constructed of unapproved materials. Observed the water-proof coating of the shelving above the 3 compartment sink is chipping off. Parts of the shelving are rusting.

• Culvers, 2100 W. Main St., Troy — Handwashing sink water below 100 degrees. Observed the hand sink at the front of the kitchen, by the drive through window did not have a supply of hot water. PIC stated there was a leak and they turned the hot water off at the valve at the wall. Repair hand sink and ensure that it provides water of at least 100 degrees for hand washing.

Corrected During Inspection, Critical: Temperature Controlled for Safety foods not being cold held at the proper temperature. Observed raw ground beef holding at 49 degrees, cooked chicken holding at 59 degrees, and corned beef holding at 60F in the meat well by the grill line in the kitchen. Person In Charge stated they had just turned this unit on and did so a little later than usual on this date. Person In Charge stated that the Time/Temperature Controlled for Safety foods in this unit were placed there two hours before inspection. Person In Charge was able to move all TCS foods to the freezer to rapidly cool to 41 degrees or below. Before finishing inspection, the meat well was verified to be turned on and holding at 41 degrees.

Improper storage of food items. Observed boxes of food items stored directly on the floor in the walk in cooler and freezer.

Fixed equipment not properly sealed or spaced for cleaning. Observed the hand sink just outside the employee restroom and the hand sink by the soft serve ice cream needs to be re-sealed to the wall.

Non-food contact surfaces of equipment are unclean. Observed a large accumulation of food debris in the bottom of the reach in freezer by the fryers. Increase cleaning frequency to prevent these accumulations.

Facility not maintained clean. Observed residual food build up on the floors of the walk in cooler and freezer. Increase cleaning frequency to prevent these accumulations.

• Buffalo Wild Wings Grill & Bar, 2313 W. Main St., Troy — Outer opening not protected.Observed substantial gap under back door in kitchen and in the jamb, where the door meets the frame, in the lower left corner, a section of the frame is missing and a substantial hole is present.

Cutting blocks or boards cannot be effectively cleaned and sanitized. Observed all prep top cooler cutting boards were stained, scored, chipped, and no longer smooth and easily cleanable. Repair or replace.

Provided by the Piqua Health Department

• Veterans of Foreign Wars No. 4874, 8756 N. County Road 25-A, Piqua — Non-food grade sprayer being used. All food equipment must be food grade NSF approved.

• Subway, 1225 E. Ash St., Piqua — Observed time and temperature controlled, or TCS, items on cold line above 41 degrees: chicken — 46 degrees; roast beef 45 degrees. Keep TCS foods below 41 degrees to prevent bacterial growth. Unit turned down. The vegetable slicer needs to be washed, rinsed and sanitized. Food containers put away wet. Allow to air dry before stacking.