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

3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Observed equipment food-contact surface (fry baskets) that were dirty at the time of inspection.
To prevent contamination, equipment food-contact surfaces shall be clean to sight and touch. Fry baskets shall be cleaned and maintained.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Repeat Observed handwashing sink that was being used for purposes other than handwashing at the time of inspection. Sink was found with multiple dirty straws in it.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing. Discontinue using all handwashing sinks for anything but hand washing.

3717-1-03.2(M) / Wiping cloths - use limitation.
Repeat Observed improper use of wiping cloths at the time of inspection. Wiping cloths behind the bar were being used as a drying mats for underneath clean glasses.
To prevent contamination, cloths shall be used for wiping food spills from tableware and carry-out containers that occur as food is being served and shall be used for no other purpose. Discontinue using wiping cloths as drying mats. Recommend using approved bar mesh and allowing glasses to properly air dry before they are stored.
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Repeat Observed non-durable equipment (sauce containers) at the time of inspection.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Discontinue the re-using of unapproved sauce containers.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed equipment (brush, 2 microwaves, blender, multiple slow cookers, smoker on patio and others) that was not approved by a recognized testing agency at the time of inspection.
Food equipment that is acceptable for use in a FSO shall be approved by a recognized food equipment testing agency. Remove all equipment from the facility that was not approved by a recognized testing agency. All new equipment shall be approved by the licensor before used in a licensed FSO.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Observed equipment used to transfer ice from the machine to the bin that were not maintained in good working order at the time of inspection.
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. Replace ice bucket with a durable container that is easily cleanable.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Observed non-food contact surfaces of multiple equipment that were dirty at the time of inspection. The follwing surfaces were dirty: (1) equipment on the fryer line (next to mop sink). (2) both scales.
To prevent health hazards, nonfood-contact surfaces of equipment shall be kept clean. The surfaces listed above shall be cleaned and maintained.
3717-1-05.1(S)(2) / Plumbing system - maintained in good repair.
Repeat The plumbing fixture for the warewashing sink behind the bar was not properly maintained at the time of inspection.
To prevent health hazards, a plumbing fixture shall be properly maintained. Repair plumbing fixture for the warewashing sink that is behind the bar.
3717-1-06.1(M) / Outer openings - protected.
Repeat Observed a door without proper protection against the entry of insects due to a torn screen at the time of inspection.
To prevent contamination, outer openings of an FSO shall be protected against the entry of insects and rodents. Repair the torn screen for the kitchen door.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt and debris on multiple areas of the facility at the time of inspection. The following areas were dirty: (1) White shelving above service sink/warewashing area. (2) Floors and walls behind all food equipment. (3) All hard to reach areas.
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. The areas listed above shall be cleaned and maintained.
3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition.
Repeat Observed the ventilation system that was not being properly cleaned or was creating a public health hazard at the time of inspection. The air vent was observed with an accumulation of dust and dirt.
To prevent contamination, air vents shall be cleaned and filters changed so they are not a source of contamination. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge. The air vent shall be cleaned and maintained.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Follow-up

Inspection Date: 22-February-2016

The following violation(s) have been corrected since the last inspection.
3717-1-03.4(H)(1)/Ready-to-eat, time/temperature controlled for safety food - disposition. Observed ready-to-eat, TCS foods (cooked chicken wings) that has been date marked that was not properly discarded when required at the time of inspection. To prevent illness, refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it: (a) exceeds the temperature or time specified in (G)(1) and (G)(2) of this rule, except the time the food is frozen; (b) is in a container or package that does not bear a date or day; or (c) is marked with a date or day that exceeds the time and temperature combination specified in (G)(1) and (G)(2) of this rule. Cooked chicken wings shall be discarded.
3717-1-04.4(A)(3)/Equipment - cutting or piercing parts of can opener not maintained. Observed the can opener blade to be dirty at the time of inspection. To prevent contamination, cutting or piercing parts of can openers shall be kept clean. Clean can opener.
3717-1-02.3(C)/Hair restraints - effectiveness. Observed food employee that did not have their hair effectively restrained at the time of inspection. To prevent contamination, food employees shall effectively restrain or cover hair to keep their hair from contacting exposed food, clean equipment, utensils or linens or unwrapped single-service or single-use articles. Employees shall have their hair properly restrained.
3717-1-03.4(G)/Ready-to-eat, time/temperature controlled for safety food - date marking. Observed refrigerated, ready-to-eat, TCS foods (pickled hard boiled eggs and pickled hot dogs) held refrigerated for more than 24 hours that 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. These foods shall be discarded.