New restaurant offers half off wine tonight

Published: Tuesday, June 11, 2013 @ 4:02 PM
Updated: Tuesday, June 11, 2013 @ 4:02 PM

Need a reason to try a new bistro?

How does a deal on wine sound?

Lily’s Bistro, the new Oregon District eatery we previewed in May, will celebrate its first month in operation by kicking off its Tuesday half off bottle of wine weekly special.

The bottles will be reduced with food purchase.

“This gives people a chance to try some of our bottles that they maybe normally wouldn’t,” Emily Mendenhall, general manager of the business located at in Dayton 329 E. Fifth St., said in a statement. “It allows the staff an opportunity to really talk about the difference between a New Zealand Sauvignon Blanc and a French Sancerre, or to introduce folks to some of our interesting wines from lesser-known regions.”

Lily’s, a casual-upscale restaurant, is owned by Lisa and Bob Mendenhall. The couple also owns Blind Bob’s nearby.

Here are other weekly specials:

• Monday — service industry night: drink specials for those who work in restaurants.

• Wednesday and Thursday — happy hour from 5 to 7 p.m: specials on draft beers, wines and unique cocktail.

• Friday and Saturday — late-night menu: dine on selected items and hang in the bar and/or patios until 1 a.m.

Lily’s is in the former site of Boulevard Haus/Cafe Boulevard.


Lily’s Bistro

329 E. Fifth St., Dayton

(937) 723-7637

Monday to Thursday — 5 to 10 p.m.

Friday to Saturday — 5 to 11 p.m.

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Health Inspections: Taco Bell

Published: Tuesday, February 21, 2017 @ 12:24 PM

Health Inspections: Taco Bell


Address: 109 N. Springboro Pike, Dayton

Date of inspection: Jan. 23

Violations: Observed multiple plastic containers and knives with build-up of food residue. Ensure food contact surfaces are washed, rinsed, and sanitized after use or every 4 hours, if they are used throughout hours of operation, in order to prevent contamination.

- Staff began to clean during inspection

Observed soda nozzles in kitchen and dining area with build-up of food residue. Ensure each are washed, rinsed, and sanitized more frequently so that they are free of build-up and contamination is prevented.

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.

- Spray nozzle at three compartment sink (underside and around)

- Soda nozzle housings (kitchen)

- Soda machine drains tubes (kitchen)

- Outside of Pro Max flat top grills

Comments: At the time of inspection, heavy ice build-up was observed on shelving and floor of walk-in freezer. PIC informed that maintenance has been contacted for repair. PIC was informed to ensure no foods are stored under ice build-up.

Discussed “wet nesting” of dishes with PIC. PIC was informed to ensure all dishes and utensils are fully air-dried, after washing, before being stored.

PIC was informed to ensure all knives and utensils are free of cracks, breaks, chips, and fraying.

Health Inspections: Arby’s Roast Beef

Published: Tuesday, February 21, 2017 @ 12:38 PM

Health Inspections: Arby’s Roast Beef


Address: 705 S. Main St., Englewood

Date of inspection: Jan. 23

Violations: Observed boxes of food items on the floor near the ice machine and in the walk-in freezer as well as boxes of soda syrup on the floor. Ensure food items are placed at least 6 inches off the floor to limit the risk of contamination. PIC explained they would be picked up.

Observed build-up in and around the drains in the cabinetry, as well as ice build-up in the freezer. Ensure the hard to reach areas of the facility are cleaned regularly.

Comments: Food items are being held at proper temperatures. Cold items are below 41F and hot items are at or above 135F.

Discussed cleaning hard to reach areas with PIC as well as keeping items off the floor.

Health Inspections: Rally’s

Published: Tuesday, February 21, 2017 @ 12:21 PM

Health Inspections: Rally’s


Address: 3955 Salem Ave., Dayton

Date of inspection: Jan. 23

Violations: Observed chili hot holding in make table at 131F. Ensure ready-to-eat, TCS food items are held at 135F or above to prevent potential bacterial growth. PIC promptly turned the dial on high of unit to reheat chili to 165F. A second container of chili holding proper temperature is being used as other chili reheats. PIC stated a thermometer is available to check temperature of chili before serving.

Observed some damage to fry baskets on fry line. Repair/replace any damaged fry baskets to prevent potential contamination.

Observed no sanitizer available at the three compartment sink. Ensure sanitizer is available to properly sanitize dishware and utensils to prevent potential contamination. PIC stated sanitizer will be obtained today for three compartment sink.

Comments: PIC stated the grout and missing tiles on floor will be replaced in the next few weeks.

PIC stated the back part of the make table heating unit has recently been repaired and the freezer door has recently had work completed.

Observed handsink properly stocked with warm water, soap, and paper towels.

Health Inspections: Angie’s Diner

Published: Tuesday, February 21, 2017 @ 12:12 PM

Health Inspections: Angie’s Diner


Address: 751 Dayton Oxford Road, Carlisle

Date of inspection: Jan. 17

Violations: TCS foods were not being held at the proper temperature. Observed garlic and oil mixture not stored on ice. To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130F), or at 41F or less.

Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed ham and cheese not properly date marked. To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.

Equipment is not approved by a recognized testing agency. Observed non commercial freezers in use. Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.

Observed a handwashing sink without water at the required temperature. Observed no hot water in bathrooms—hot water heater that supplies bathrooms not working correctly. To ensure proper cleaning of hands, a handwashing sink shall be equipped to provide water at a temperature of at least 100F (thirty-eight degrees Celsius) through a mixing valve or combination faucet.

Observed no covered receptacle in women’s restroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

Floors, walls, and/or ceilings were not smooth and easily cleanable. Observed floors in need of repair. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed mops being dried using an unapproved method. Observed mops not stored in proper position after use. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.