The following information was obtained from the Clinton County Health Department and compiled from inspection reports.

Violations are either critical or non-critical. Critical violations are more likely to contribute to food contamination, illness, or an environmental health hazard, including inadequate food preparation or poor personal hygiene.

For a more detailed description of critical and non-critical violations, or to file a public health or food safety complaint about a restaurant, contact the Clinton County Health Department at 937-382-7221.

Happy Wok, 1655 Rombach Ave., Wilmington, November 1.

Critical: No employee sickness reporting agreement found. The inspector left one for the person in charge and staff to read and sign. Found raw chicken layered over sauces, pasta and raw ground beef stored over cream cheese in the walk-in cooler. Responsible person put in the right order. Also observed many items in the walk-in that were uncovered. Cover to protect against dirt. Many items found that have not been stored in the refrigerator under refrigeration. Large bowl raw chicken mix approx. 60°F, cream cheese 59°F, chopped cabbage 50°F, chopped cabbage mix 53°F. If cooking is paused, return food to refrigeration units to keep it at 41°F or less so it doesn’t stay in the time-temperature danger zone for too long. PIC moves items into the cooling units.

Not critical: Crab sticks were observed thawing in the pan on the counter. Thaw in the fridge or under water. Observed large amount of cooked food cooling the colander; separate into shallower pans to cool quickly. Observed cans being used as scoops or for storing food other than original food. Cans are disposable; Get shovels and Lexanes as needed. Found wet towels on counters. Soak wipes in sanitizing water, 50-100ppm chlorine to control microbial growth.

Follow up: 15th of November.

Arby’s, 1619 Rombach Ave., Wilmington, November 1.

Critical: Observed employees do not wash their hands after picking something up off the floor. Responsible person to guide when to wash. Ice cream machine is only disinfected twice a week. Please submit biological challenge studies by December 1st to demonstrate that this frequency is adequate to control the growth of pathogenic bacteria. If these results cannot be obtained, the daily disinfection of the machine must be resumed.

Non-critical: Observed several employees working with groceries/clean equipment with no hair covering. The staff put on visors/hats during the inspection. Clean or remove the can opener holster, clean the non-food contact surfaces of the slicer, the underside of the lowboy and the shelves in the walk-in cooler. More cleaning is needed on: floors, especially behind fryers and in chemical storage area; Ceiling vents, particularly over the front food prep area.

Follow up: 1 Dec

Domino’s Pizza, 211 S. Broadway St., Blancchester, November 2nd.

Critical: Quat found. Disinfectant mixed in sink below 200ppm. Ensure 200-400ppm for proper disinfection of dishes. Automix will be repaired. Found parmesan cheese that has been stored at room temperature. Responsible person to keep instructions per box refrigerated.

Non-critical: No food safety certificate found on site. Make it available to the health district or have a new manager enrolled in the class. Cleaning of the fan grills in the walk-in radiator required. Found on food/food surfaces – do not store near furniture.

Eagles Lodge, 113 S. Wright St., Blanchester, November 2nd.

Critical: No sick note paperwork. Inspector is provided to the responsible person. Have food workers read and sign.

Not critical: No manager-trained security person. Have a PIC enrolled in an Ohio approved class. No method for cleaning up vomit/diarrhea. Process facilities provided by the inspector may be used. (The facility has bleach on-site.)

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