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[?] A summary of the violations found during the inspection are listed below.

3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed deli slicing equipment that was not approved by a recognized testing agency (very old) at the time of inspection.
To prevent contamination to foods, food equipment that is acceptable for use in a FSO shall be approved by a recognized food equipment testing agency. Replace old deli slicer with a new NSF or equivalent testing agency approved deli slicer. Manager showed are purchase order for a new Slicer model and make: Univex 4610.
3717-1-05.3(I) / Other liquid wastes and rainwater.
Repeat Observed improper draining of condensation and other nonsewage liquids from the walk in cold holding unit and freezer at the time of inspection. Observed evidence that this violation was being corrected.
To prevent health hazards, condenser unit shall be draining to drain that flows to sanitary sewer. Condensate drainage and other nonsewage liquids and rainwater shall be drained from point of discharge to disposal according to law.
3717-1-06.1(A) / Floors, walls, and ceilings.
Repeat Observed floors and walls not smooth and easily cleanable under and around the bar at the time of inspection.
To prevent contamination, the floors, floor coverings, walls, and wall coverings shall be designed, constructed, and installed so they are smooth and easily cleanable. The under/behind the bar shall be provided with backboards and cove base constructed of material that meets the requirements of this rule (FRP, stainless steel, tile or similar material).
3717-1-06.4(A) / Repairing.
Repeat Observed the back door of the FSO not being maintained in good repair at the time of inspection. Minor repairs have been made, a new door was stated to be purchased in the future.
To prevent health hazards, the physical facilities shall be maintained in good repair. Replace the back door to be self closing and tight fitting.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt and debris on the floors and walls in the following locations: (1) Under and around the bar (2) and other hard to reach areas appeared dirty at the time of inspection.
To prevent health hazards, 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. Clean the above areas and maintain clean. Recommend developing a cleaning schedule.


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Follow-up

Inspection Date: 11-February-2016


The following violation(s) have been corrected since the last inspection.
3717-1-02.2(G)/Jewelry - prohibition.
Observed food employees wearing jewelry on arms and hands at the time of inspection.
To prevent contamination, except as provided by (G)(2) and (G)(3) of this rule, food employees may not wear jewelry on their arms or hands. Employees are only permitted to wear a single wedding band, all other jewelry shall not be worn. Servers are considered food employees since they preparing salads and soups.
3717-1-04.4(J)/Mechanical warewashing equipment - wash solution temperature.
Observed the wash solution temperature (125˚F) in the bar warewashing machine that was not being maintained at the proper temperature at the time of inspection.
To ensure proper cleaning and sanitization, the temperature of the wash solution in spray type warewasher that use hot water to sanitize may not be less than 150˚F for a stationary rack, dual temperature machine. Contact service provider to get the machine repaired or adjusted to meet the requirements of this rule.
3717-1-04.4(L)/Mechanical warewashing equipment - hot water sanitization temperature
Observed the final rinse temperature (198˚F) in the bar warewashing machine that was not acceptable to properly sanitize equipment and utensils at the time of inspection.
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. Contact service provider to get the machine repaired or adjusted to meet the requirements of this rule.
3717-1-04.4(S)(1)/Single-service articles and single-use articles - use limitation.
Observed single-service container used as a scoop stored in bulk ingredient containers in the dry storage room at the time of inspection.
To prevent contamination, single-service containers may not be reused. Single use containers used as scoops shall be discarded after one use. Only scoops with handles and can be properly warewashed shall be used.
3717-1-04.5(A)(1)/Cleanliness of equipment food-contact surfaces and utensils.
Observed food-contact surfaces of the deli slicer dirty at the time of the inspection.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Remove all food debris that has accumulated in the grooves and openings of the deli slicer, then clean and sanitize all parts of the equipment.
3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment.
Observed the floors of the walk in freezer shelves in the walk in cold holding unit to be dirty at the time of inspection.
To prevent contamination, nonfood-contact surfaces of equipment shall be kept clean. Clean the walk in freezer floor and the shelves in the walk in cold holding unit.
3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment.
Observed the door/lid of the ice machine dirty at the time of inspection.
To prevent contamination, nonfood-contact surfaces of equipment shall be kept clean. Clean the door/lid of the ice machine.
3717-1-04.8(G)/Kitchenware and tableware - handling.
Observed tableware(soup spoons at server station) were not displayed, or dispensed properly at the time of inspection.
To prevent contamination, spoons that are not pre-wrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided.
3717-1-05.1(J)/Backflow prevention device - when required.
Observed no approved backflow prevention device on the hose connection for the service sink at the time of inspection.
To prevent contamination, a plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FSO, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by the Ohio building code, by: Installing an approved backflow prevention device as specified under paragraph (E) of this rule. Install an ASSE 1011 or equivalent backflow preventer device to the hose connection for the service sink.
3717-1-05.1(S)(1)/Plumbing system - maintained in good repair.
Observed plumbing fixture by the fryers leaking water at the time of inspection.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code. Repair the leaking faucet fixture by the fryers.
3717-1-06.4(K)/Controlling pests.
Observed the presence of live rodents at the time of inspection.
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; Using methods, if pests are found, such as trapping devices or pesticides used according section (C), (K) and (L) of rule 3717-1-07.1 of this code; and eliminating harborage conditions. Work orders were provider by manager showing company is coming in routinely.
3717-1-06.4(N)/Maintaining premises - unnecessary items and litter.
Observed unnecessary or nonfunctional items and /or litter on the outside premises at the time of inspection.
To prevent attracting rodents, 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. Remove items that are outside and nonfunctional to the operation
3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment.
Observed non-food contact surfaces of equipment (warewashing machine) were dirty at the time of inspection.
To prevent health hazards, nonfood-contact surfaces of equipment shall be kept clean. Warewashing machine in the bar area needs cleaned.
Comments
Multiple violations from the previous inspection have been corrected.
Continue to clean areas that are hard to reach.
Employees with bandages and nail polish shall where gloves at all times.
If the facility is altered make sure the Health Department receives plans on changes.

Ohio Administrative Code Chapter 4101:2-3 General Regulations SECTION 307 CONDENSATE DISPOSAL
Condensate from all cooling coils and evaporators shall be conveyed from the drain pan outlet to an approved place of disposal. Such piping shall maintain a minimum horizontal slope in the direction of discharge of not less than one-eighth unit vertical in 12 units horizontal (1-percent slope). Condensate shall not discharge into a street, alley or other areas so as to cause a nuisance.