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

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.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Observed non-food contact surfaces of equipment (popcorn machine, cookie display case, interior bar coolers, scale by fryers) 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(G) / Kitchenware and tableware - handling.
Repeat 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,ice bin near the ice machine, and the 4-door or freezer in the main prep area at the time of inspection. Container are being used to collect the water off the condensors.
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: Follow-up

Inspection Date: 03-August-2018

The following violation(s) have been corrected since the last inspection.
3717-1-03.4(G)/Ready-to-eat, time/temperature controlled for safety food - date marking. Observed refrigerated, ready-to-eat, TCS foods (opened deli meat, cooked chicken, sour cream) held refrigerated for more than 24 hours 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.
3717-1-04.4(A)(1)/Equipment - good repair and proper adjustment. Observed prep cold holding unit not maintained in good working order at the time of inspection. Product being held in the top section of the unit were not measuring below 41 degrees F. 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. Ensure prep cold holding unit is capable of holding TCS foods under 41 degrees F before storing TCS foods in it.