3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical The person in charge was unable to demonstrate proper knowledge of food safety and prevention. Observed multiple repeat critical violations at time of inspection.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Repeat Observed food that was not properly protected from contamination by separation, packaging, and segregation at time of inspection. Raw pork was stored over ready to eat foods in walk in cooler.
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(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed multiple RTE, TCS foods without proper date marks at time of inspection (cut lettuce, cooked meats/sausages, cooked potatoes, etc.).
Refrigerated, ready-to-eat, TCS food held refrigerated 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 to be consumed, sold, or discarded as required in this rule.
3717-1-03.5(E) / Consumer advisory.
Critical Repeat The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. Observed an improper consumer advisory on the menu at time of inspection.
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 as described in this rule.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Repeat Handwashing sink is being used for purposes other than handwashing. Observed the hand wash sink at bar to be used for storage of a bag of trail-mix and a bottle of gin at time of inspection.
A handwashing sink may not be used for purposes other than handwashing.
3717-1-05.3(C) / Backflow prevention.
Critical Repeat Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed at time of inspection. The 3-compartment sink is used for a food preparation sink without a proper air gap.
A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed unless allowed by the Ohio building code.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Critical Repeat Observed no towels or hand drying device at the handwashing sink(s) at time of inspection (bar sink and employee bathroom sink).
Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying by a means described in this rule.
3717-1-03.2(I)(2) / Storage or display of food in contact with water or ice - unpackaged foods
Repeat Observed unpackaged foods stored or displayed directly in contact with undrained ice at time of inspection (shrimp).
Unpackaged foods may not be stored in direct contact with undrained ice, except as described in this rule.
3717-1-03.2(M) / Wiping cloths - use limitation.
Repeat Observed improper use and/or maintenance of wiping cloths at time of inspection. Multiple wet wiping cloths were left on counters and bar tops throughout the kitchen, bar, and servers areas.
Cloths that are in use for wiping food spills from tableware and carry-out containers shall be maintained dry and used for no other purpose; cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer, or laundered daily; cloths used with raw animal foods shall be kept separate from other cloths, dry cloths and solutions shall be free of food debris and visible soil; containers of sanitizer solutions shall be stored off the floor, and used in a manner that prevents contamination. Single-service articles, single-use articles or single-use disposable sanitizer wipes shall be used in accordance with EPA - approved manufacturer's label use instructions.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Repeat Observed improper storage of food items at time of inspection. Foods were stored on the floor of the walk in cooler.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment is not approved by a recognized testing agency. Observed multiple pieces of non-commercial equipment at time of inspection (coolers, freezers, microwave, toaster oven, etc.)
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Equipment and/or components are not maintained in good working order. Observed multiple pieces of damaged equipment at time of inspection: leaking dish machine, leaking soda dispenser, broken light in first walk in cooler, second walk in cooler broken, and damaged non-commercial freezers.
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.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Observed multiple non-food contact surfaces of equipment were dirty at time of inspection including: interior and exterior surfaces of all coolers/freezers, preparation tables in the server's area and near fryer, and several storage shelves that hold pots, pans, baking sheets, and plates.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.8(I) / Preset tableware.
Preset tableware were not properly protected from contamination. Observed preset tableware at time of inspection that was uncovered.
Preset tableware shall be protected from contamination by being wrapped, covered, or inverted; preset tableware may be exposed if unused settings are removed when a consumer is seated, or the settings not removed when a consumer is seated are cleaned and sanitized before further use.
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair. Observed the following areas of the facility to be damaged at time of inspection: ceiling above dish machine, ceiling tiles above soda dispenser, walls near kitchen door leading to dining room.
The physical facilities shall be maintained in good repair.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat At time of inspection, observed a build-up of dirt, dust, grease, and debris throughout the facility including: floors, walls, ceilings, and hood system.
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.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Observed unnecessary or nonfunctional items and /or litter on the premises at time of inspection in the attic, office, and near the soda dispenser.
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 12-February-2014