The following violation(s) have been corrected since the last inspection.
3717-1-02.2(C)/Hands and arms: when to wash 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.
3717-1-02.2(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.
3717-1-02.4(C)(13)/Person in charge: duties - ensure employees are properly trained in food safety, including food allergy awareness. 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 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.
3717-1-03.2(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(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.
3717-1-03.4(G)/Ready-to-eat, time/temperature controlled for safety food - date marking. 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.
3717-1-04.4(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. 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.
3717-1-04.8(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.
3717-1-05.4(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. 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.
3717-1-06.4(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