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

3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed raw eggs were stored over apples in the dairy cold holding equipment and raw eggs were stored over ready to eat soups in the other reach-in cold holding equipment at the time of inspection.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. Store foods based on the minimal internal cooking temperature. Stored eggs below all ready to eat foods. Correct By: 13-Oct-2016
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Observed multiple refrigerated, ready-to-eat, TCS (time and temperatured controlled for food safety) foods held refrigerated for more than 24 hours 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. Manager discard all the foods that were not provided with date marks.
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Observed a direct connection between the sewage system and a drain originating from equipment (ice bin on the soda dispensing equipment in the dining room) in which food (Ice for beverages) are placed at the time of inspection.
To prevent health hazards, 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. Provide a proper air gap on the drainage pipe from the ice machine bin on soda dispensing equipment.

3717-1-04.2(H)(2) / Temperature measuring devices - mechanical warewashing.
Observed An irreversible registering temperature indicator (thermometer or labels) was not readily accessible to test and montior hot water mechanical warewashing equipment at the time of inspection.
To ensure ware washing equipment is properly sanitizing, provide a irreversible registering temperature indicator (thermometer or labels). A temperature measuring device is essential to monitor mechanical ware washing to ensure sanitization.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed mechanical chemical dispensing equipment installed at the 3 compartment sink on the dairy side was not maintained in good working order at the time of inspection.
To ensure proper sanitizing is completed, mechanical chemical dispensing 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. Repair the mechanical chemical dispensing equipment to provide 100 PPM - 400 PPM quaternary sanitizer at 75 degrees F.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Observed cleaned equipment and utensils (plates in the stairway, uncovered and not inverted) were not properly stored at the time of inspection.
To prevent contamination, cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored in a clean, dry location, where they are not exposed to splash, dust, or other contamination. Cover the plates and find a different storage location.
3717-1-06.2(I)(1) / Lighting - intensity (10)
Observed the light intensity in the dry food storage area was less than ten foot candles at the time of inspection.
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. Light was observed to be burnt out at the time of inspection. Replace light bulb in dry storage.
3717-1-06.2(I)(3) / Lighting - intensity (50)
Observed the light intensity in an area (oven on the dairy side, by the mixer and dirty side of the ware washing machine table) where an employee may work with food, utensils or equipment was less than fifty foot candles at the time of inspection.
To ensure a safe working environment for food employees, 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. Provide additional light at the all locations where employees may work with foods and equipment that do not meet the requirements of this rule.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard

Inspection Date: 13-October-2016