[?] 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 (chicken) were not being held at the proper temperature at the time of inspection. Chicken was left out on the counter from the morning and was out of temp (73°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. Chicken shall be discarded.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Observed refrigerated, ready-to-eat, TCS foods (hard boiled eggs, hot dogs, cut lettuce, gravy, hashbrowns, sausage) held refrigerated for more than 24 hours that were not properly date marked at the time of inspection.
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.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Observed ready-to-eat, TCS foods (cooked chicken wings) that has been date marked that was not properly discarded when required at the time of inspection.
To prevent illness, refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it: (a) exceeds the temperature or time specified in (G)(1) and (G)(2) of this rule, except the time the food is frozen; (b) is in a container or package that does not bear a date or day; or (c) is marked with a date or day that exceeds the time and temperature combination specified in (G)(1) and (G)(2) of this rule. Cooked chicken wings shall be discarded.
3717-1-03.6(A) / Discarding/reconditioning unsafe, adulterated, or not honestly presented food
Critical Corrected During Inspection Observed unsafe food (adulterated can in the walk in cold holding unit) not discarded or properly reconditioned at the time of inspection.
To prevent the transmission of foodborne illness, a food that is unsafe, adulterated, or not honestly presented as specified under 3717-1-03 of this code shall be discarded or reconditioned according to an approved procedure.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Observed equipment food-contact surfaces (the crack between the cutting boards at the pizza finishing line, fry baskets) that were dirty at the time of inspection.
To prevent contamination, equipment food-contact surfaces shall be clean to sight and touch. Fry baskets and the crack between cutting boards shall be cleaned and maintained.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Observed handwashing sink that was being used for purposes other than handwashing at the time of inspection. Sink was being used for storing the soda handle/nozzle in a pitcher of liquid.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing. Discontinue using all handwashing sinks for anything but hand washing.

3717-1-02.3(C) / Hair restraints - effectiveness.
Observed food employee that did not have their hair effectively restrained at the time of inspection.
To prevent contamination, food employees shall effectively restrain or cover hair to keep their hair from contacting exposed food, clean equipment, utensils or linens or unwrapped single-service or single-use articles.
3717-1-03.2(M) / Wiping cloths - use limitation.
Observed improper use of wiping cloths at the time of inspection. Behind the bar, wiping cloths were being used as a drying mat for underneath clean glasses.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily;
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Observed non-durable equipment (sauce containers) at the time of inspection.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Discontinue the re-using of unapproved sauce containers.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed equipment (brush, 2 microwaves, blender, multiple slow cookers, and others) that was not approved by a recognized testing agency at the time of inspection.
Food equipment that is acceptable for use in a FSO shall be approved by a recognized food equipment testing agency. Remove from the facility all equipment that was not approved by a recognized testing agency.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed equipment used to transfer ice from the machine to the bin that were not maintained in good working order at the time of inspection.
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. Replace ice bucket with a durable container that is easily cleanable.
3717-1-04.4(A)(3) / Equipment - cutting or piercing parts of can opener not maintained.
Observed the can opener blade to be dirty at the time of inspection.
To prevent contamination, cutting or piercing parts of can openers shall be kept clean. Clean can opener.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed non-food contact surfaces of multiple equipment that were dirty at the time of inspection. The follwing surfaces were dirty: (1) equipment on the fryer line (next to mop sink). (2) scale under microwaves (3) reach in pizza dough cold holding unit (4) dust on vents in both cold holding units behind the bar.
To prevent health hazards, nonfood-contact surfaces of equipment shall be kept clean. The surfaces listed above shall be cleaned and maintained.
3717-1-05.1(S)(2) / Plumbing system - maintained in good repair.
The plumbing fixture for the warewashing sink behind the bar was not properly maintained at the time of inspection.
To prevent health hazards, a plumbing fixture shall be properly maintained. Repair plumbing fixture for the warewashing sink that is behind the bar.
3717-1-06.1(M) / Outer openings - protected.
Repeat Observed a door without proper protection against the entry of insects due to a torn screen at the time of inspection.
Observed a door without proper protection against the entry of insects at the time of inspection due to a torn screen.To prevent contamination, outer openings of an FSO shall be protected against the entry of insects and rodents. Repair the torn screen for the kitchen door.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris on multiple areas of the facility at the time of inspection. The following areas were dirty: (1) walk in cold holding unit/freezer floors. (2) shelving above service sink/warewashing area. (3) floors and walls behind all equipment. (4) all hard to reach/clean areas.
To preventhealth 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 above shall be cleaned and maintained.
3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition.
Observed the ventilation system that was not being properly cleaned or was creating a public health hazard at the time of inspection. The air vent was observed with an accumulation of dust and dirt.
To prevent health hazards, air vents shall be cleaned and filters changed so they are not a source of contamination. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard

Inspection Date: 15-February-2016