[?] 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 product labels for the unidentified bags of frozen products.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Observed pork and eggs above ready-to-eat foods (salads) in the 4-door reach-in colding unit at the time of inspection. Owner organized the cold-holding unit and stated they will ensure products are stored based on cooking temperatures.
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. Ensure employees understand the importance of storing foods based on cooking temperatures.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed refrigerated, ready-to-eat, TCS foods (opened milk, opened half-n-half, meatballs) held refrigerated for more than 24 hours were not properly date marked at the time of inspection. Per discussion with owner, the meatballs in the walk-in were brought in by an employee and are for employees only.
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. Discontinue storing employee only food with the facility's products. Opened milk and creamers shall be date marked.

3717-1-03.2(M) / Wiping cloths - use limitation.
Observed improper use and/or maintenance of wiping cloths. Observed multiple old soiled wiping clothes stored on counters and hung on sinks at the time of inspection.
To prevent health hazards, (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. Ensure wiping clothes are being laundered daily and are not reused.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items in the walk-in cold holding unit. Multiple boxes of food were found stored on the floor in the walk-in at the time of inspection
To prevent health hazards, 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. Discontinue storing product on the floor. Recommend providing additional shelving for the walk-in.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed unapproved containers used for storing food and equipment (gladware, re-using single use containers, microwave, toaster, blender, griddle) 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 and equipment and re-using single use containers.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Observed torn/duct taped gaskets for the 4-door reach-in cold holding unit and the reach-in freezer at the time of inspection.
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 gaskets.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed the mechanical warewashing machine in the kitchen not dispensing sanitizer at the time of inspection. Equipment and/or components are not maintained in good working order.
To properly wash utensils and equipment, the warewashing 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 warewashing machine.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed non-food contact surfaces of equipment (popcorn machine, cookie display case, interior bar coolers) dirty at the time of inspection.
To prevent contamination, nonfood-contact surfaces of equipment shall be kept clean. The equipment listed above shall be cleaned and maintained.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Repeat Observed cleaned equipment (plastes, bowls, etc.) not properly stored on the storage rack near the cook line at the time of inspection.
To prevent contamination, cleaned equipment and utensils shall be properly stored in a self-draining position that allows air drying and covered or inverted. Discontinue not properly storing plates, bowls, etc. on the storage rack.
3717-1-04.8(G) / Kitchenware and tableware - handling.
Observed single-use articles (unwrapped red bar straws) were not handled, displayed, or dispensed properly in multiple locations on the bar countertop at the time of inspection.
To prevent contamination, 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. Straws shall be individually wrapped or an approved dispensor shall be used.
3717-1-05.3(I) / Other liquid wastes and rainwater.
Repeat Observed improper draining of condensation from the walk-in cold holding unit and ice bin near the ice machine at the time o inspection. A container is being used to collect the water off the condensor.
To meet the requirements of this rule, condensate drainage and other nonsewage liquids and rainwater shall be drained from point of discharge to disposal according to law. Install a drainage line off the condensor and ice bin with a proper air gap that is directed to a floor drain.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt and debris at the following locations at the time of inspection: 1) floors under the cooking line. 2) floors under the ice machine. 3) floors under the bar area. 4)floors near the can goods and reach-in freezer. 5) All other areas that are hard to reach.
To prevent contamination and possible pest infestation, 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. Clean the above locations and maintain them clean by creating a cleaning schedule/log.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard

Inspection Date: 06-March-2018