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

3717-1-02.4(C)(12) / Person in charge: duties - ensure employees are properly trained in food safety
Critical Person in charge did not ensure their employees are properly trained in food safety. Observed multiple critical violations at time of inspection.
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.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical TCS foods were not being held at the proper temperature. Observed multiple TCS foods cold holding above 41 degrees F at time of inspection in the top portions of the food preparation coolers (capicola, chicken, cheese, spinach, cheese, pork belly, lettuce, sausage, etc.)
Recommend discarding all TCS foods that are not holding at 41 degrees F or below. The top portion of the coolers shall not be used until a repair can be made to cold hold TCS foods are proper temperatures. 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 for those roasts that are cooked as required may be held at 130° F), or at 41°F or less.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed multiple RTE, TCS foods without date marking at time of inspection (turkey, sausage, lettuce, spinach, and olives).
Refrigerated, ready-to-eat, TCS food held refrigerated 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 to be consumed, sold, or discarded as required in this rule.
3717-1-03.5(E) / Consumer advisory.
Critical Repeat The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. Observed an improper consumer advisory at time of inspection.
Except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder as described in this rule.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty. Observed potato slicer, cutting board, and can opener to be dirty at time of inspection.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-05.1(L) / Handwashing sinks - location and placement.
Critical Repeat The handwashing sink(s) are not located to allow convenient use by employees. Observed no hand washing sink near the ware washing area, bar area, or server station at time of inspection.
A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area, and in, or immediately adjacent to, toilet rooms.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Handwashing sink is being used for purposes other than handwashing. At time of inspection, the PIC stated that the hand washing sink is used for food preparation.
A handwashing sink may not be used for purposes other than handwashing.
3717-1-05.3(C) / Backflow prevention.
Critical Repeat Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed at time of inspection (ice bins and 3-compartment sink (used for food preparation))..
A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed unless allowed by the Ohio building code.

3717-1-03.2(M) / Wiping cloths - use limitation.
Observed improper use and/or maintenance of wiping cloths at time of inspection. Multiple wet wiping clothes were left on the counter tops throughout the kitchen and bar area.
Cloths that are in use for wiping food spills from tableware and carry-out containers shall be maintained dry and used for no other purpose; cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer, or laundered daily; cloths used with raw animal foods shall be kept separate from other cloths, dry cloths and solutions shall be free of food debris and visible soil; containers of sanitizer solutions shall be stored off the floor, and used in a manner that prevents contamination. Single-service articles, single-use articles or single-use disposable sanitizer wipes shall be used in accordance with EPA - approved manufacturer's label use instructions.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items at time of inspection. Mints were stored on the floor of the basement.
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.
Miscellaneous sources of contamination observed at time of inspection. Equipment and utensils were stored above the ware washing sink against a dirty wall. The cutting board was immediately brought to the preparation table after being stored on the floor.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X).
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. At time of inspection, observed the lids to the food preparation coolers to be damaged.
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.
The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized. Observed cutting boards that were severely scratched at time of inspection.
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.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed non-food contact surfaces of equipment to be dirty at time of inspection (cooler surfaces, freezer surfaces, dough mixer, and shelves).
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 cups and napkins stored on the floor of the basement at time of inspection.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
3717-1-04.8(G) / Kitchenware and tableware - handling.
Single-service or single-use articles, kitchenware, or tableware were not handled, displayed, or dispensed properly. Observed spoons stored incorrectly at time of inspection. Handles were stored downwards.
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.
3717-1-05.1(I) / Service sink - number.
Repeat Observed no service sink or curbed cleaning facility as required at time of inspection.
At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located as specified in this rule.
3717-1-05.4(B) / Outdoor storage surface.
Repeat Outdoor refuse storage surface is not properly constructed, and sloped to drain at time of inspection.
An outdoor storage surface for refuse, recyclables, or returnables shall be constructed of nonabsorbent material and shall be smooth, durable, and sloped to drain.
3717-1-06.4(A) / Repairing.
Repeat The physical facilities are not being maintained in good repair. At time of inspection, observed damaged ceiling tiles, damaged screen door, walk in cooler condenser leaking, and a large amount of grease on the exterior wall of the building from the ventilation system.
The physical facilities shall be maintained in good repair.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a large build-up of dirt, dust, grease, residue, and debris at time of inspection. Including the floors, walls, vents, and ceilings in the kitchen, bathroom, bar area, server area, and storage areas.
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

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard

Inspection Date: 25-June-2014