The following violation(s) have been corrected since the last inspection.
3717-1-02.2(B)/Hands and arms: cleaning procedure. Observed food employees were not using proper procedure when washing hands and arms at the time of inspection. To prevent contamination, food employees shall clean their hands and exposed portions of their arms by rinsing under clean running warm water; using the manufacturer recommended amount of a hand cleaner; vigorously rubbing together the surfaces of their lathered hands and arms for at least 10 to 15 seconds, paying attention to the fingernails and between the fingers; followed by a thorough rinsing under clean, running warm water and a thorough drying. Ensure hand sanitizer is not replacing hand washing.
3717-1-03.4(F)(1)/Time/temperature controlled for safety food - hot and cold holding. Observed TCS foods (spinach, ham) were not being held at the proper temperature at the time of inspection. Spinach and ham located below the food warming window was measured at 48 degrees F and 51 degrees F . 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. If product is unable to stay below 41 degrees F a 4-hour time limit may need to be implemented.
3717-1-04.5(A)(1)/Cleanliness of equipment food-contact surfaces and utensils. Observed equipment food-contact surfaces of cold holding equipment (2 counter units, center unit on grill line, and salad unit) with an accumulation of debris and food debris on the lids or above the exposed foods at the time of inspection. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and maintain the areas around and above the exposed foods being held in the cold holding units listed above.
3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment. Observed non-food contact surfaces of equipment (microwaves on grill line) has an accumulation of food debris at the time of inspection. To prevent healh hazards, nonfood-contact surfaces of equipment shall be kept clean. Clean and maintain the microwaves.
3717-1-04.5(G)/Loading of soiled items in warewashing machines Observed soiled items (butter and syrup glass containers) were not properly loaded into warewashing machine at the time of inspection. Glasses were position on the rack that did not allow them to drain. To ensure proper warewashing, soiled items to be cleaned in a warewashing machine shall be loaded into racks, trays, or baskets or onto conveyors in a position that exposes the items to the unobstructed spray from all cycles and allows the items to drain. Soiled items shall be loaded in a way that allows them to drain.
3717-1-04.8(E)/Equipment, utensils, linens, single-service articles, and single-use articles - storage. Observed single-service and single-use articles (to go cups above bread warmer) were not properly stored at the time of inspection. To prevent contamination, single-service articles and single-use articles shall be properly stored: (3) Single-service and single-use articles shall be stored as specified under paragraph (E)(1) of this rule and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (E)(1) - (a) In a clean, dry location; (b) Where they are not exposed to splash, dust, or other contamination; and (c) At least six inches (fifteen centimeters) above the floor unless the items are kept in closed packages on dollies, pallets, racks, and skids that are designed as specified under paragraph (II) of rule 3717-1-04.1 of this code. Discontinue storing to go cups unprotected above the bread warmers.
3717-1-06.4(B)/Cleaning - frequency and restrictions. Observed a build-up of dirt and debris on the floors in the following areas at the time of inspection: 1) between and around equipment in the grill area. 2) under center table in the middle of kitchen. 3) walk-in cold holding unit. 4) under shelving units in the dry storage room. 5) all other hard to reach areas throughout the facility. To prevent health 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. Clean and maintain the areas listed above

Inspection Information