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

3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection Observed TCS foods (fish and potatoes) were not being held at the proper temperature at the time of inspection. Fish and potatoes on the cook line were measured at 65 degrees F.
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. DIscontinue leaving TCS foods out on the counter for extended time, these foods must stay below 41 degrees F or above 135 degrees F.
3717-1-04.4(J) / Mechanical warewashing equipment - wash solution temperature.
Critical Corrected During Inspection Observed the wash solution in the spray type warewasher is not being maintained at the proper temperature at the time of inspection. Dish machine wash cycle was measured at 90 degrees F.
To ensure proper cleaning and sanitization, the temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120°F. Owner turned the temperature dial on the water heater hotter and to an acceptable temperature.
3717-1-06.4(K) / Controlling pests.
Critical Observed the presence of live insects at the time of inspection. Multiple insects were observed near the water heater and in the water heater 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. Owner showed documentation that a licensed pest company is visiting the FSO on a routine basis. Per discussion with owner, they are going to contact pest company and have them inspect and treat the FSO.

3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
Repeat Observed facility did not have one employee with supervisory and management responsibility and the authority to direct and control food preparation and service with level two certification in food protection at time of inspection (ODH certificate).
To prevent health hazards, obtain an ODH level 2 certificate in food protection. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall obtain the level two certification in food protection according to rule 3701-21-25 of the Administrative Code. Recommend checking with proctor of the ServSafe class that the owner has taken to see if it was recognized as a level 2 training from ODH.
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Observed non-durable equipment being used. Peanuts and tree nuts were being stored in used single-use containers at the time of inspection.
To prevent deteriation and for cleaning purposes, discontinue re-using single use containers to store food. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Discontinue re-using single use containers.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed equipment (2 chest freezers, coffee maker, blenders, etc.) that was not approved by a recognized testing agency at the time of inspection.
To meet the requirements of this rule, food equipment that is acceptable for use in a FSO shall be approved by a recognized food equipment testing agency. Replace "household use only" equipment with NSF approved equipment or from a equivalent testing agency.
3717-1-06.1(I) / Light bulbs - protective shielding.
Observed light bulbs in the kitchen that were not properly shielded or coated where required at the time of inspection.
To prevent health hazards, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris on the floors in the following locations at the time of inspection: (1) walk-in cold holding unit. (2) walk-in freezer. (3) behind the bar. (4) near grease trap. (5) under and around cook line. (6) all other hard to reach areas (under equipment).
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. The areas listed in the observations shall be cleaned and maintained.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard

Inspection Date: 25-April-2018