The following violation(s) have been corrected since the last inspection.
3717-1-03.2(M)/Wiping cloths - use limitation. Observed improper use of wiping cloths at the time of inspection. Wiping cloths behind the bar were being used as a drying mats for underneath clean glasses. To prevent contamination, cloths shall be used for wiping food spills from tableware and carry-out containers that occur as food is being served and shall be used for no other purpose. Discontinue using wiping cloths as drying mats. Recommend using approved bar mesh and allowing glasses to properly air dry before they are stored.
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. Observed equipment (brush, 2 microwaves, blender, multiple slow cookers, smoker on patio 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 all equipment from the facility that was not approved by a recognized testing agency. All new equipment shall be approved by the licensor before used in a licensed FSO.
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.
3717-1-04.5(A)(1)/Cleanliness of equipment food-contact surfaces and utensils. Observed equipment food-contact surface (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 shall be cleaned and maintained.
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) both scales. 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(O)(2)/Using a handwashing sink - other uses prohibited. Observed handwashing sink that was being used for purposes other than handwashing at the time of inspection. Sink was found with multiple dirty straws in it. 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.
3717-1-05.1(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. Observed a door without proper protection against the entry of insects due to a torn screen at the time of inspection. 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) White shelving above service sink/warewashing area. (2) Floors and walls behind all food equipment. (3) All hard to reach areas. 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 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 contamination, 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. The air vent shall be cleaned and maintained.

Inspection Information