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

3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Equipment food-contact surfaces or utensils are dirty. Observed the interior surfaces of the ice machine to be dirty at time of inspection.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Repeat Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Observed an improper air gap on the bar ice bin at time of inspection.
To prevent health hazards, provide a proper air gap on the ice bin. 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 for: a warewashing machine between its waste outlet and a floor drain when the machine is located within five feet (1.5 meters) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap; or a warewashing and culinary sink.

3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Equipment and/or components are not maintained in good working order. Observed the lid to the ice machine to be damaged at time of inspection.
To prevent health hazards, repair/replace the damaged lid. 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(B) / Cutting surfaces.
Repeat Observed the surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized at time of inspection.
To prevent contamination, replace/repair the cutting board. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
3717-1-06.2(I)(1) / Lighting - intensity (10)
Repeat Observed the light intensity in the walk-in refrigerator was less than ten foot candles at time of inspection.
To prevent health hazards, the light intensity shall be at least ten foot candles (one hundred eight lux) at a distance of thirty inches (seventy-five centimeters) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning.
3717-1-06.2(I)(3) / Lighting - intensity (50)
Repeat Observed the light intensity in an area where an employee was working with food, utensils or equipment was less than fifty foot candles at time of inspection (main food preparation area).
The light intensity shall be at least fifty foot candles (five hundred forty lux) at a surface where a food employee is working with food, utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
3717-1-06.4(A) / Repairing.
Repeat The physical facilities are not being maintained in good repair. Observed a damaged floor tile near the men's room toilet at time of inspection.
To promote proper cleaning, repair the damaged floor tile. The physical facilities shall be maintained in good repair.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Follow-up

Inspection Date: 22-April-2016

The following violation(s) have been corrected since the last inspection.
3717-1-03.4(G)/Ready-to-eat, time/temperature controlled for safety food - date marking. 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). 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.
3717-1-04.2(I)/Sanitizing solutions - testing devices. Observed no test kit available for measuring the concentration of the sanitizer at time of inspection. To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are dirty. Observed multiple pieces equipment to be dirty at time of inspection (preparation cooler, freezer, storage shelves, etc.). To prevent contamination, clean the equipment. Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-05.1(O)(2)/Using a handwashing sink - other uses prohibited. Handwashing sink is being used for purposes other than handwashing. Observed dirty dishes and a strainer in the bar hand washing sink at time of inspection. To prevent contamination, a handwashing sink may not be used for purposes other than handwashing.
3717-1-06.4(B)/Cleaning - frequency and restrictions. Observed a build-up of dirt, dust, grease, and debris in the following locations at time of inspection: mop sink area, floors of the kitchen, floors of the walk in cooler, wall fan above the freezer, and behind equipment. To prevent contamination, clean the FSO. 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.
3717-1-06.4(F)/Drying mops. Observed mops being dried using an unapproved method at time of inspection. To prevent contamination, install mop hangers. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.