Area McDonald’s restaurants slated to sell breakfast, dinner after midnight

Published: Friday, June 07, 2013 @ 1:37 PM
Updated: Monday, June 10, 2013 @ 11:08 PM

Soon, Big Macs and Egg McMuffins will coexist at more McDonald’s restaurants around the country.

The fast food giant is preparing to officially launch its After Midnight menu at some of its 24 hour restaurants.

A version of the program was tested in the Dayton and Columbus markets last year.

Read: McDonald’s launched ‘breakfast after midnight’

McDonald’s spokeswoman Meghann said local restaurants will start serving the menu June 24.

It will be served between midnight and 4 a.m.

Local McDonald’s typically start serving breakfast at 4 or 5 a.m. The regular menu starts at 10:30 a.m. Monday through Friday and 11 a.m. on Saturday and Sunday.

The After Midnight menu will be available at an undisclosed number of 24 hour McDonald’s in the United States, according to a statement published by Nation’s Restaurant News’ website.

“Our customers want convenience around the clock, and we’re making it easier to eat at McDonald’s with more 24-hour restaurants open than ever before,” according to the statement. “Our new McDonald’s After Midnight menu features a selection of our customers’ favorite breakfast and dinner menu items with the option to mix and match to create Midnight Value Meals and select limited-time offerings.”

The After Midnight menu is also already available in parts of Delaware and California, College Station, Texas and Rockford, Ill.

What do you think? Let us know below.

Contact this blogger at arobinson@DaytonDailyNews.com or Twitter.com/DDNSmartMouth

You’re going to fall in love with this cheap late-night Oregon District eat 

Published: Monday, July 10, 2017 @ 6:00 AM

416 Diner is selling a cheap eat you are going to love. Video by Amelia Robinson

Dayton, your new late-night snack of choice has arrived. 

And it will set you back just $3 for one or $5 for two. 

I was into it when Oregon District resident Guy Fragmin said he’d open 416 Diner in that neighborhood and it would feature pepperoni rolls, a treat popular in West Virginia. 

>> MORE: Late-night, lunch, breakfast diner set to open in Oregon District 

I didn’t doubt Guy when he said they’d be good, but boy are they good. 

I can definitely see grabbing a pepperoni roll or two from the restaurant as a nightcap following a night of fun in the Oregon District. 

But pepperoni rolls are far from the only thing at the restaurant.

Oregon District resident Guy Fragmin sales West Virginia-style pepperoni rolls at 416 Diner.(Amelia robinson)

>> MORE: 7 things you should know about the new diner open in the Oregon District 

The diner will be open daily 7 a.m. 10 p.m. with patio service available Thursday, Friday and Saturday 10 p.m. to 1 a.m.

It serves breakfast, lunch and late-night comfort food like hoagie sandwiches, omelets and burgers. 

>> MORE: 9 must-eat sandwiches in Dayton

The restaurant officially opened Friday, July 7 ,and I popped in to try out a pepperoni roll. 

The portable snack can be split open and filled with a list of toppings that includes provolone cheese and sweet peppers.

Being a novice to the pepperoni roll game, I elected to have my first one plain with ranch dressing and marinara sauce for dipping.  

Oregon District resident Guy Fragmin sales West Virginia-style pepperoni rolls at 416 Diner.(Photo: Amelia Robinson)

>> MORE: 6 reasons we love all the construction in downtown Dayton

The bread was fresh, soft, yeasty and crusty in the right spaces. 

The two pepperoni sticks contained within were slightly spicy. The dough soaked in the grease in the magical way dough on pizza soaks in grease.

Rating:  🐖🐖🐖🐖🐖

>> MORE: Nightclub owner considering closing after 45 years

 

Oregon District resident Guy Fragmin sales West Virginia-style pepperoni rolls at 416 Diner.(Photo: Amelia Robinson)

Oregon District resident Guy Fragmin sales West Virginia-style pepperoni rolls at 416 Diner. It also sells a variety of sandwiches like this cheese steak hoagie pictured with potato twists.(Photo: Amelia Robinson)

Oregon District resident Guy Fragmin sales West Virginia-style pepperoni rolls at 416 Diner.(Photo: Amelia Robinson)

Bet you can’t take down this ginormous, MONSTER of a burger 

Published: Monday, September 25, 2017 @ 6:00 AM

Wandering Griffin will sell a Monster Burger Sept 29 to 30 to coincide with Monster Jam at The Nutter Center. Video by Amelia Robinson

A Dayton-area restaurant has a monster double dare that involves a heap of meat, cheese and more meat and cheese between two grilled cheese sandwiches. 

Yup, we totally said meat and cheese and even more meat and cheese between two grilled cheese sandwiches. 

The Wandering Griffin will  offer its brand new Monster Burger  11 a.m. to 11 p.m. on Friday  Sept 29 and Sept. 30 to coincide with the Monster Jam tour stop at Wright State University’s Nutter Center. 

>> MORE: Find out what it’s like to drive a 10,000-pound truck

Jonathan Price, the chef and manager of the restaurant at  

3725 Presidential Drive in Beavercreek, is challenging Wright State students in particular, but thinks his creation will take down mostly any  burger.   

“I dare you to  eat this,” Price said. 

The Monster Burger includes: three 7-ounce beef patties, six strips of bacon, a Sahlen hot dog, two slices of ham, BBQ pulled pork, pepper jack, cheddar and swiss cheese, a giant pile of fries, a fried egg, lettuce, tomato, pickles, a massive onion ring, and two grilled cheese sandwiches as the bun.

The Monster Burger costs $29.99 and is recommended for two people. There also will be special Monster beers on tap.

Those who take it on by themselves and finish within seven minutes will win T-shirts and bragging rights. 

>> MORE: Your ultimate guide to the best burgers in Dayton

“It’s a hands on experience. We want it to be fun and interactive,” Price said. “You go to McDonald’s, you get a tiny burger, and it is gone in three bites. Ours, it is all about having fun with food. It’s supposed to be socially a talking point.”

>> MORE: Here’s where to get killer chicken wings for 59 cents in Dayton

The burger weighs in at more than 2.12 pounds and is eight inches long.  

Price recommends those who try the burger to flatten it down first. Still it is hard to take a bite out of this monster. 

>> Four great burgers worth the drive

Can you handle this Monster? Wandering Griffin's Monster Burger is more than 2 pounds of cheese, meat and more cheese and meat.(Photo: Amelia Robinson)

Can you handle this Monster? Wandering Griffin's Monster Burger is more than 2 pounds of cheese, meat and more cheese and meat.(Photo: Amelia Robinson)

Can you handle this Monster? Wandering Griffin's Monster Burger is more than 2 pounds of cheese, meat and more cheese and meat.(Photo: Amelia Robinson)

Can you handle this Monster? Wandering Griffin's Monster Burger is more than 2 pounds of cheese, meat and more cheese and meat.(Photo: Amelia Robinson)

Health Inspections: Persis Indian Grill

Published: Wednesday, September 20, 2017 @ 8:49 AM

Restaurant inspections.
Restaurant inspections.

 

Address: 9486 Springboro Pike, Miamisburg

Date of inspection: Aug. 25

Violations: Observed multiple foods, inside walk-in cooler, being held cold above 41F. Ensure foods are held cold at or below 41F in order to limit the growth of bacteria.

- Lamb curry- CS- 46.0F and 45.0F

- Raw chicken- CS- 44.0F

PIC was informed to place each item inside the walk-in freezer to quickly cool. Food temperatures shall be monitored multiple times each day.

- Foods shall be cooled within 2 hours from 135F to 70F and within 4 hours from 70F to 41F or below. Ice wands, ice baths, or shallow pans are effective methods to quickly cool foods.

Observed multiple food contact surfaces with build-up of food residue. Ensure food contact surfaces are broken down (if needed), washed, rinsed, and sanitized after each use or every 4 hours, if they are used throughout hours of operation, in order to limit the growth of bacteria.

- Multiple plates

- Knives

- Can opener

Observed multiple non-food contact surfaces with build-up of food residue. Ensure non-food contact surfaces are cleaned more frequently and maintained so that they are free of build-up.

- Inside of beer cooler

- Tops of each prep cooler

- All shelving inside kitchen

Observed multiple dead roaches and food residue on floors throughout facility. Ensure floors are cleaned more frequently and maintained so that they are free of build-up.

- ALL FLOORS, INCLUDING UNDER AND BEHIND EQUIPMENT.

Observed multiple roaches throughout facility. Ensure a licensed pest control operator is contacted for aid in removal, all surfaces are cleaned, all garbage is properly discarded, and all cracks and crevices to outside are sealed.

- PIC informed that a licensed pest control operator has been contacted. Weekly visits are highly recommended.

Observed multiple chemicals being stored above single service items. Ensure all chemicals are stored separate from or below foods, single service items, utensils, and food prep surfaces in order to prevent contamination.

- Insecticide spray, WD-40, leather cleaner, and sterno fuel near handwashing station.

- Chemical spray bottles across from computer at bar.

Comments: A re-inspection shall occur 09/01/2017 or thereafter.

Health Inspections: Hammel House Inn Restaurant

Published: Wednesday, September 20, 2017 @ 8:20 AM

Restaurant inspections. CONTRIBUTED
Restaurant inspections. CONTRIBUTED

 

Address: 121 S. Main St., Waynesville

Date of inspection: Aug. 25

Violations: Person in charge did not ensure that employees are informed in a verifiable manner of their responsibility to report information about their health. To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed in a verifiable manner of their responsibility to report information about their health as it relates to diseases that are transmissible through food.

Person-in-charge did not ensure that the facility has written procedures for employees to follow when responding to vomiting or diarrheal events. Person in charge shall ensure that the FSO or RFE have written procedures for employees to follow when responding to vomiting or diarrheal events that involved discharge onto surfaces.

Observed improper use and/or maintenance of wiping cloths. Wet wiping cloth on the counter in the salad area. (1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; (3) Cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes; (4) Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil; (5) Containers of chemical sanitizing solutions specified in paragraph (M)(2)(a) of this rule in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service articles, or single-use articles; (6) Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Equipment and/or components are not maintained in good working order. Shelving in the walk-in cooler is rusting. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.

The physical facilities are not being maintained in good repair. Floors and walls around the ovens are in poor repair. Wall in the salad area has exposed brick. The physical facilities shall be maintained in good repair.

Observed a build-up of dirt and debris. Accumulation of dirt on top of the dish machine. The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.

Comments: Kitchen manager is level 2 food safety certified. Please have employee health plan and vomitus clean up plan by the re-inspection.