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

3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked at time of inspection (lettuce, tomatoes, wings, lasagna, ham, corned beef, gyro, roast beef, turkey, eggs, etc.).
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less 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, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Observed equipment food-contact surfaces were dirty at time of inspection (can opener blade and interior surfaces of the ice machine).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-06.4(K) / Controlling pests.
Critical Observed the presence of a large population of live insects (flies) in the kitchen at 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.

3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Observed two employee drinks along the preparation line without lids at time of inspection.
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(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items. A box of food was stored on the floor of the walk in freezer at time of inspection.
To prevent contamination, store on shelving 6 inches above floor. 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.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. Observed the reach-in cooler with an interior leak at time of inspection.
To prevent health hazards, repair the cooler. 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.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Repeat Observed re-use of single-service or single-use articles. Sour cream containers were being re-used as food storage containers at time of inspection.
To prevent health hazards, discontinue the re-use of single use containers. Single-service and single-use articles may not be reused.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Observed non-food contact surfaces of equipment were dirty at time of inspection (coolers, microwaves, shelving, exhaust fan, freezer, etc.).
To prevent contamination, clean the equipment. Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Equipment and utensils are not being air dried. Observed drinking glasses stacked together without being air dried at time of inspection.
To ensure proper sanitization, air dry all equipment. 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.
Repeat Observed a build-up of dirt, dust, grease, and debris throughout the facility at time of inspection in the following areas: bar floor, basement, walk-in cooler, under ice machine, and kitchen.
To prevent contamination, maintain the FSO clean. 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.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard

Inspection Date: 15-August-2017