The following violation(s) have been corrected since the last inspection.
3717-1-02.3(A)/Food contamination prevention - eating, drinking, or using tobacco. Observed an uncovered employee drink in the kitchen. To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils or linens; unwrapped single service or single use articles; or other items needing protection cannot result.
3717-1-03.2(C)/Packaged and unpackaged food - preventing contamination by separation,,packaging, and segregation Observed food that was not properly protected from contamination by separation, packaging, and segregation. Raw eggs were stored over lettuce, cabbage, and other RTE produce in walk-in cooler. Raw beef was stored over RTE sauce in walk-in cooler. Bread rolls were stored uncovered on second floor (REPEAT). 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.
3717-1-03.2(I)(2)/Storage or display of food in contact with water or ice - unpackaged foods Observed unpackaged foods (shrimp) stored or displayed directly in contact with undrained ice. Unpackaged foods may not be stored in direct contact with undrained ice, except as described in this rule.
3717-1-03.2(L)/Linens and napkins - use limitation. Linens are being inappropriately used in contact with food in the walk-in cooler. Linens and napkins may not be used in contact with food unless they are used in the dough raising process or to line a container for the service of foods, and are maintained clean and replaced after each use.
3717-1-03.2(M)/Wiping cloths - use limitation. Observed improper use and/or maintenance of wiping cloths at the bar (REPEAT). 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. Observed improper storage of food items in the walk-in cooler. Foods were stored on the floor and in uncovered containers. 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.
3717-1-03.4(F)(1)/Time/temperature controlled for safety food - hot and cold holding. TCS foods were not being held at the proper temperature. Chocolate syrup was being stored at room temperature. 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 for those roasts that are cooked as required may be held at 130° F), or at 41°F or less.
3717-1-03.4(G)/Ready-to-eat, time/temperature controlled for safety food - date marking. Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked (cut lettuce, 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.
3717-1-07(B)/Working containers - common name. Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are dirty. The following non-food contact surfaces were observed with an accumulation of debris: catch trays under the stove, shelving holding flat sheet trays next to meat saw, shelves under mixer that hold bucket lids, shelves inside back walk-in cooler, outside and inside reach-in coolers, grease catch tray for falt top grill (REPEAT). Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.5(A)(1)/Cleanliness of equipment food-contact surfaces and utensils. Equipment food-contact surfaces (potato and meat slicers) or utensils are dirty (REPEAT). To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-06.2(E)/Handwashing signage. Observed no handwashing sign posted at handwashing sink used by employees at the bar. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
3717-1-06.2(C)/Handwashing sinks - hand drying provision. Observed no towels or hand drying device at the handwashing sink at the bar. Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying by a means described in this rule.
3717-1-05.3(C)/Backflow prevention. Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. The culinary sink has a directly connected drain (REPEAT). 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.
3717-1-05.1(O)(2)/Using a handwashing sink - other uses prohibited. Handwashing sink is being used for purposes other than handwashing. Observed a cutting board in the handwashing sink at time of inspection (REPEAT). A handwashing sink may not be used for purposes other than handwashing.
3717-1-04.8(A)/Equipment and utensils - air-drying required. Equipment and utensils are not being air dried. Observed stacked drinking glasses in the server area with a large amount of condensation on the interior of the glassware (REPEAT). After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food and utensils, and may not be cloth dried.
3717-1-06.4(B)/Cleaning - frequency and restrictions. Observed a build-up of dirt and debris throughout the facility including: floors, walls, ceilings, etc. (REPEAT). 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.
3717-1-04.1(Y)/Temperature measuring devices. Cold or hot holding equipment did not contain a thermometer (front reach-in noncommercial refrigerator), or the thermometer was not correctly placed. A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit.

Inspection Information