Inspections are performed in the county by the Clark County Combined Health District. The Clark County Combined Health District can be reached at (937) 390-5600 or email to email@example.com or on the web at www.ccchd.com.
Howard’s IGA, 534 N. Main St., New Carlisle — Observed “fully cooked” hams labeled with “safe handling” instructions. Ensure food labels are honestly presented. Observed mixed melon cups an fruit trays to not have all items in the package listed on the ingredient label. Observed tubes of cookie dough stored on the floor of the walk-in freezer. Observed clean icing spatulas stored in a dirty container. Observed a build-up of food residue inside the microwave. Observed a build up of residue on the doors and handles of the reach-in cooler in the deli/bakery area. Observed a build-up of residue on the storage shelves in the bakery/deli area. Observed a build-up of food debris under shelves and equipment, especially in the deli/bakery area. Repeat: Observed four baby food items that were past the “best by” date; discarded.
Rodriguez Pizza & Bakery, 412 N. Main St., New Carlisle — No violations were documented at the time of inspection.
Subway, 526 N. Main St., New Carlisle — Critical: Food, bag of shredded lettuce, not properly protected from contamination by packaging; corrected.
Stagecoach Cafe, 120 W. Jefferson St., New Carlisle — No written procedures for vomiting or diarrheal events. In order to prevent the risk of norovirus there needs to be a written procedure for vomiting or diarrheal events, on how to clean them up. Procedure is going to be emailed to the PIC.
Sugar Isle Golf Country, 2469 N. Dayton-Lakeview Road, New Carlisle — No critical violations were documented at the time of inspection.
Domino’s, 331 S. Main St., New Carlisle — Observed the area above the in-use sauces splattered with sauces.
Dayview Care Center, 1885 N. Dayton-Lakeview Road, New Carlisle — No violations were documented at the time of inspection.
All-in-One Market, 419 N. Main St., New Carlisle — Critical: Observed milk in the cooler to be at 48.4 F. In order to reduce the risk of pathogen growth TCS foods should be held at 41 F or below. PIC moved milk to a cooler that was held at 41 F or below. Facility does not have a person with level two certification in food protection.