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

3717-1-02.2(C) / Hands and arms: when to wash
Critical Food employee(s) did not wash hands in situations that specifically require them to do so. Observed an employee donning gloves without washing prior to contact with ready-to-eat food at time of inspection.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves to initiate a task that involves working with food; and after other activities that contaminate the hands.
3717-1-02.4(C)(13) / Person in charge: duties - ensure employees are properly trained in food safety, including food allergy awareness.
Critical Person in charge did not ensure their employees are properly trained in food safety. Observed multiple critical violations at time of inspection.
To prevent foodborne illness, the person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
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. Ready-to-eat foods (meatballs, deli meat, lettuce) were stored under raw fish and shrimp in the coolers at time of inspection.
To prevent contamination, store the raw meats/fish/shrimp under the RTE foods. 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.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection TCS foods were not being held at the proper temperature. Observed a package of goat cheese holding at 64 degrees F on the dry storage rack at time of inspection.
The package was discarded at time of inspection. 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.
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 (deli meats, salad, cut leafy greens, lasagna, rice, cole slaw, gyro meat, boiled 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.
3717-1-03.5(E) / Consumer advisory.
Critical Repeat The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. Observed an inadequate consumer advisory on the menu at time of inspection.
To properly inform consumers, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder using brochures, deli-case or menu advisory, label statements, table tents, placards, or other effective written means.The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Corrected During Inspection Handwashing sink is being used for purposes other than handwashing. Observed wet wiping cloths and cleaning supplies 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.

3717-1-02.2(G) / Jewelry - prohibition.
Observed food employees wearing jewelry on arms or hands during food preparation at time of inspection (watch and bracelet).
To prevent contamination, except as provided by (G)(2) and (G)(3) of this rule, food employees may not wear jewelry on their arms or hands.
3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils are improperly stored. Observed ice scoops stored with handles in contact with ice at time of inspection.
To prevent contamination, scoop handles shall not be stored in contact with ice/food. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
3717-1-03.2(M) / Wiping cloths - use limitation.
Corrected During Inspection Observed improper use and/or maintenance of wiping cloths. Wet wiping cloths were stored on the bar top and bar sinks at time of inspection.
To prevent contamination, store wet wiping cloths properly. (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; (3) Cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes; (4) Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil; (5) Containers of chemical sanitizing solutions specified in paragraph (M)(2)(a) of this rule in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service articles, or single-use articles; (6) Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer's label use instructions.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items. Mussels were stored on the floor of the walk in freezer at time of inspection.
To prevent contamination, store food at least 6 inches from the 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.
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Observed miscellaneous sources of contamination. A produce box of tomatoes was stored on the cutting board at time of inspection.
To prevent contamination, discontinue the practice of storing produce boxes on food contact surfaces. Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X).
3717-1-03.4(C) / Thawing - temperature and time control.
TCS foods were not properly thawed. Observed frozen steak thawing on the food preparation table at time of inspection.
To prevent health hazards, foods shall be thawed under refrigeration or submerged under cool, running water. TCS food shall be thawed as required in this rule.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. Observed a damaged door seal on the reach in cooler near the hand washing sink at time of inspection.
To prevent health hazards, repair the door seal. 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, repair/replace the damaged cutting boards. 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.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Repeat Observed re-use of single-service or single-use articles. Single-use dressing containers were being re-used as ingredient scoops and a large number of single-service containers (sour cream and mushroom containers) were being re-used for food storage at time of inspection.
To prevent health hazards, discontinue the re-use of single-service and 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 Non-food contact surfaces of equipment are dirty. Observed multiple pieces of equipment non-food contact surfaces were dirty at time of inspection (reach in freezer, reach in coolers, preparation coolers, shelving, cabinets, etc.).
To prevent contamination, maintain all equipment clean. 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 a large number of bar glasses improperly air dried before being stacked at time of inspection.
To prevent health hazards, air dry glasses before stacking. 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.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Observed clean linens stored on the floor of the basement and clean food containers (5-gallon buckets) stored on the kitchen floor at time of inspection.
To prevent contamination, discontinue the storage of items on the floor. Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
3717-1-04.8(G) / Kitchenware and tableware - handling.
Corrected During Inspection Single-service or single-use articles, kitchenware, or tableware were not handled, displayed, or dispensed properly. Observed spoons at the coffee station stored incorrectly at time of inspection.
To prevent contamination, store spoons with handles upwards. Single-service articles or single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-contact-and lip-contact surfaces is prevented as described in this rule.
3717-1-05.4(N) / Covering receptacles.
Observed a large amount of loose litter and uncontainerized trash in the alley at time of inspection.
To prevent pests, containerize all trash and clean the alley. Receptacles and waste handling units for refuse, recyclables, or returnables shall be: kept covered inside the FSO or RFE if they contain food residue and are not in continuous use, and after they are filled; or with tight-fitting lids or doors if kept outside.
3717-1-06.1(M) / Outer openings - protected.
Repeat Observed an outer opening, window, or door without proper protection against the entry of insects and rodents. The "keg" delivery door in the basement was without proper protection against the entry of rodents at time of inspection.
To prevent contamination, properly seal the door. Outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Observed no towels or hand drying device at the handwashing sink at the second floor server station at time of inspection.
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
3717-1-06.2(I)(1) / Lighting - intensity (10)
Observed the light intensity in the walk-in refrigerator and dry food storage area was less than ten foot candles at time of inspection.
To prevent health hazards, provide at least ten foot candles of light intensity in the walk in cooler and dry storage area. 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.
3717-1-06.4(A) / Repairing.
Repeat The physical facilities are not being maintained in good repair. Observed multiple areas of the second floor server station in disrepair at time of inspection: damaged floor tiles, damaged coved base molding, damaged walls, damaged ceiling, and a leaking drain pipe from roof.
To prevent contamination, repair the second floor server station. The physical facilities shall be maintained in good repair.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt, dust, grease, and debris in the following area of the facility at time of inspection: under the ice machine, walk in cooler floor, under bar sinks, basement surfaces, and the floors/walls of the 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.
3717-1-06.4(L) / Removing dead or trapped birds, insects, rodents, and other pests.
Observed a large accumulation of dead flies in the facility. Sticky "fly paper" placed near the mop sink was coated in dead flies at time of inspection.
To prevent contamination, remove the dead flies. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard

Inspection Date: 12-April-2016