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

3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical Repeat Observed the person in charge was unable to retain the label for multiple bagged food products located in the reach-in freezers at the time of inspection.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall retain labels for foods. Provide a label for the unidentified bags of frozen products.
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 (deli meat, hot dogs, sausage gravy, hashbrowns, milk, brats) 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.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Observed equipment food-contact surfaces (fry baskets, sauce containers/buckets) that were dirty at the time of inspection.
To prevent contamination, equipment food-contact surfaces shall be clean to sight and touch. The equipment listed in the obeservation shall be cleaned and maintained. When in use sauce buckets shall be warewashed at least every 4 hours.

3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed sauce containers, single use containers, and tupperware used for storing food that was not approved by a recognized testing agency at the time of inspection.
To prevent health hazards, food equipment that is acceptable for use in a FSO shall be approved by a recognized food equipment testing agency. Discontinue using unapproved containers for food products.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat 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. (5) exterior of pizza dough containers. (6) accumulation of dust on air exhaust vent on ceiling above the dough cold holding unit and ice machine.
To prevent health hazards, nonfood-contact surfaces of equipment shall be kept clean. The surfaces listed above shall be cleaned and maintained.
3717-1-06.1(M) / Outer openings - protected.
Repeat Observed an outer door without proper protection against the entry of insects and rodents at the time of inspection. The back screen door is not self-closing and tight-fitting.
To prevent contamination, outer openings of an FSO shall be protected against the entry of insects and rodents by: (a) Filling or closing holes and other gaps along floors, walls, and ceilings; (b) Closed, tight-fitting windows; and (c) Solid, self-closing, tight-fitting doors. Repair door to be self-closing and tight-fitting.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat 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) shelving above service sink/warewashing area. (2) floors and walls behind fryer/cook line. (3) floors underneath center prep table. (4) floors underneath the food prep cold holding unit. (5) floors underneath the bar hand sink. (6) all other heard to reach 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.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Follow-up

Inspection Date: 07-September-2017

The following violation(s) have been corrected since the last inspection.
3717-1-02.4(C)(14)/Person in charge: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information Observed person in charge did not ensure that employees are informed in a verifiable manner of their responsibility to report information about their health. To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed in a verifiable manner of their responsibility to report information about their health as it relates to diseases that are transmissible through food. Update and implement the employee reporting agreement that is within the facility.
3717-1-03.4(C)/Thawing - temperature and time control. Observed TCS food (lunch meat) not being properly thawed at the time of inspection. Frozen lunch meat package was being thawed on top of pizza oven. To prevent health hazards, TCS food shall be thawed: (1) Under refrigeration that maintains the food temperature at 41°F less; (2) completely submerged under running water at a water temperature of 70°F or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow the food to exceed 41°F, or for a period of time that does not allow thawed portions of raw animal food requiring cooking to exceed 41°F; (3) As part of a cooking process if the food that is frozen is cooked to the proper temperature, or thawed in a microwave and immediately transferred to conventional cooking equipment with no interruption in the process; or (4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual order. Discontinue thawing foods on top of the pizza oven.
3717-1-04.4(A)(1)/Equipment - good repair and proper adjustment. Observed the ice machine not maintained in good working order at the time of inspection. A substantial amount of water was observed leaking out of the drainage lines near the back door. To prevent health hazards, 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 ice machine to be in good working order.
3717-1-07(B)/Poisonous or toxic materials: Working containers - common name. Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material at the time of inspection (behind the bar and on the prep table near the pizza oven). To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Discontinue storing chemicals in unmarked spray bottles.