3717-1-02.2(C) / Hands and arms: when to wash
Critical Corrected During Inspection Food employee(s) did not wash hands in situations that specifically require them to do so. Observed a food employee put on a glove to cut bread without washing their hands. Before putting on gloves a food employee's hands must be washed.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves to initiate a task that involves working with food; and after other activities that contaminate the hands.
3717-1-02.4(C)(15) / Person in charge: duties - ensure written procedures and plans are maintained and implemented in the facility.
Critical Person-in-charge did not ensure that written procedures and plans are not maintained and implemented in the facility. There is no vomiting and diarrhea kit that follows their policy. The HACCP plan does not provide enough information regarding what they do. The plan also describes how to ROP fish. Discontinue ROP product until the HACCP plan is completed.
Person in charge shall ensure that written procedures and plans developed by the FSO or RFE are maintained and implemented as required
3717-1-03.1(R)(1) / Shellstock - maintaining identification.
Critical Shell stock tags were removed from the container. The shell fish tags are not kept with the shell fish used all are used. Keep shellfish tags with shellfish until that lot is sold.
To ensure proper identification, shellstock tags or labels shall remain attached to the container in which shellstock are received until the container is empty.
3717-1-03.1(R)(2) / Shellstock - recording the date of sale or service
Critical The date the last shellstock was sold or served was not recorded on the label. The date the last shellfish is sold from a bag is not written on the tag. Write the date the last shell fish from a bag is sold before storing it for 90 days.
To prevent the transmission of foodborne illness, the date when the last shellstock was sold or served shall be recorded on the tag or label.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Observed food that was not properly protected from contamination by separation, packaging, and segregation. Speed rack of food was stored uncovered.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
3717-1-03.4(K) / Reduced oxygen packaging - criteria.
Critical Currently cooking proteins and ROPing product after it has been cooked. There is no testing results available for the safety of the food. This process would require a variance from Ohio Department of Health to continue to do this. Discontinue until a variance is granted.

3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection TCS foods were not being held at the proper temperature. Two low boys on the cook line had TCS food in the danger zone, they were, Pico de gallo 59F, Ancho 57F, Sausage 48F, sliced tomatoes 44F, cut lettuce 49F, roasted peppers 53F, Calamari 47F, shrimp 58F, pork, 53F, trout 48F, Curry 44F, Cheese 49F, potatoes 44F, Turkey 53F, chicken 45F, hamburgers 43F, caramelized onions 44F, sliced tomatoes, 48F, lettuce 52F, pasta 43F, lobster 46F, crab 51 and veggie burger 42F. In the beverage air refrigerator upright crab 48F and the sambucco marinara 48F. The Tiramisu was 55F, Pistachio Mosse 54F and egg halves 47F. In the rear low boy the crab was 52F, roasted peppers 49F, artichokes were 45F-52F and lettuce was 48F. The items were discarded by operator per policy.
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 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
3717-1-03.4(D) / Cooling - temperature and time control.
Critical Corrected During Inspection TCS foods were not cooled using the proper time and temperature parameters. After cooling for 2 hours the marinara was 107F-115F. Reheating and cooling items down.
To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 135°F to 41°F or less; (2) TCS food shall be cooled within 4 hours to 41°F or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna; (3) TCS food received in compliance with laws allowing a temperature above 41°F during shipment from the supplier, shall be cooled within 4 hours to 41°F or less; (4) Raw eggs shall be received at 45°F or less and immediately placed in refrigerated equipment that maintains an ambient air temperature of 45°F or less.
3717-1-03.5(E) / Consumer advisory.
Critical The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. The Lago burger is cooked to order, there is no disclosure on the lunch menu and the is no advisory on the menu. On the dinner menu the advisory is no asterisked and there are menu items asterisked. There is also no disclosure on the dinner menu.
To properly inform consumers, except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder using brochures, deli-case or menu advisory, label statements, table tents, placards, or other effective written means.The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
3717-1-04.4(L) / Mechanical warewashing equipment - hot water sanitization temperature
Critical The rinse temperature in a mechanical warewashing operation is not adequate to sanitize dishes and utensils. The final rinse was 175F. Discontinue using until repaired.
To prevent pathogen growth: in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°F, or less than: For a stationary rack, single temperature machine, 165°F; or for all other machines, 180°F.
3717-1-04.4(J) / Mechanical warewashing equipment - wash solution temperature.
Critical The wash solution in the spray type warewasher is not being maintained at the proper temperature. The heat sanitizing dishwasher wash temperature was 115F. Discontinue using until repaired.
To ensure proper cleaning and sanitization, the temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: (a) For a stationary rack, single temperature machine, 165°F; (b) For a stationary rack, dual temperature machine, 150°F; (c) For a single tank, conveyor, dual temperature machine, 160°F or (d) for a multitank, conveyor, multi-temperature machine, 150°F. The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120°F.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are dirty. The ice tea nozzle is not clean to site. The tea was discarded.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. The ice bin by the open end, drain line rests on the floor drain. There must be physical air gap.
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters).
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical The handwashing sink was not easily accessible. The hand sink by the ROP machine is blocked. Provide access to the hand sink at all times.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.