The following violation(s) have been corrected since the last inspection.
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)(12)/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 the bar staff without proper food safety knowledge and multiple critical violations in the kitchen 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. Raw beef and raw scallops were stored over RTE food in the reach in cooler at time if inspection. 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.
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 (pork, spinach, lettuce, hard 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.
3717-1-04.5(A)(1)/Cleanliness of equipment food-contact surfaces and utensils. Equipment food-contact surfaces or utensils are dirty. Observed the deli slicer to be dirty at time of inspection. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are dirty. Observed several reach in coolers to be dirty at time of inspection. To prevent contamination, clean the coolers. Nonfood-contact surfaces of equipment shall be kept clean.
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 single-use articles stored on the basement floor at time of inspection. To prevent contamination, store single-use articles at least 6 inches above the floor. Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
3717-1-06.4(B)/Cleaning - frequency and restrictions. Observed a build-up of dirt, dust, grease, and debris along the floors, walls, and shelves of the following areas at time of inspection: bar, server station, stairwell, basement, kitchen, and outside the walk in cooler. To prevent contamination, clean the FSO. 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.

Inspection Information