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

3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Observed food that was not properly protected from contamination by separation, packaging, and segregation. Raw beef was stored over RTE food in the walk in cooler and in the reach in freezer at time of 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.
Critical Corrected During Inspection Observed refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked at time of inspection (hot dogs and sloppy joe).
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.
3717-1-03.5(E) / Consumer advisory.
Critical The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. Observed an inadequate consumer advisory on the menu at time of inspection.
To prevent health hazards, provide a proper consumer advisory on the menu. To properly inform consumers, 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 using brochures, deli-case or menu advisory, label statements, table tents, placards, or other effective written means.The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Food equipment surfaces are not cleaned at the required frequency. The PIC stated that coffee pots, soda nozzles, ice scoops, and popcorn scoops are not ware washed every 24 hours at time of inspection.
To prevent contamination, ware wash items listed above at least every 24 hours. Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule.
3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Corrected During Inspection Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. An unknown chemical was stored in a spray bottle near the food preparation sink at time of inspection.
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
3717-1-07.1(C) / Poisonous or toxic materials: Conditions of use.
Critical Observed unapproved application or use of a poisonous or toxic substance. Observed two rodent poison stations in the kitchen at time of inspection.
To prevent health hazards, discontinue the use of pesticide in the FSO. Poisonous or toxic materials shall be used and applied according to law and as specified in this rule.

3717-1-03.2(Y) / Miscellaneous sources of contamination.
Corrected During Inspection Observed miscellaneous sources of contamination. Several bags of bread were stored in a shipping box that contained raw fish at time of inspection. Observed a "sticky" trap along the bar ware washing sink at time of inspection.
The bread was discarded by the PIC. Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X).
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment is not approved by a recognized testing agency. Observed a large amount of unapproved non-commercial equipment in the kitchen at time of inspection (deep fryers, crockpots, roasters, storage containers, blender, freezers, toaster, microwaves, etc.).
To prevent health hazards, discontinue the use of unapproved non-commercial equipment. Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Observed no test kit available for measuring the concentration of the sanitizer at time of inspection.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. Observed a damaged door seal on the front reach-in cooler at time of inspection. Observed a severely damaged non-stick frying pan at time of inspection.
To prevent health hazards, repair/replace damaged equipment. 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(Q) / Utensils, temperature and pressure measuring devices - good repair and calibration.
Observed both metal stem thermometers in the kitchen were not kept in proper calibration at time of inspection.
To ensure proper temperatures, provide metal stem thermometers that are properly calibrated. (1) Utensils shall be maintained in a state of good repair or shall be discarded; (2) Food temperature measuring devices shall be calibrated as necessary to ensure their accuracy; (3) Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Observed re-use of single-service or single-use articles. An ice cream container was re-used to store black pepper at time of inspection.
To prevent health hazards, discontinue the re-use of single-use containers for storage. Single-service and single-use articles may not be reused.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. Observed multiple dirty storage shelves/cabinets at time of inspection.
To prevent contamination, maintain all storage shelves/cabinets clean. Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-05.4(K) / Storing refuse, recyclables, and returnables.
Corrected During Inspection Observed uncontainerized solid waste and recyclables near the dumpster at time of inspection.
Refuse, recyclables, and returnables shall be stored in insect and rodent proof receptacles or waste handling units.
3717-1-06.2(I)(2) / Lighting - intensity (20)
Observed the light intensity in the "True" reach in cooler was less than twenty foot candles. Nine foot candles were measured at time of inspection.
To prevent health hazards, replace the light bulb in the cooler. The light intensity shall be at least twenty foot candles (two hundred fifteen lux): inside equipment such as reach-in and under-counter refrigerators and at a distance of thirty inches (seventy-five centimeters) above the floor.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt, dust, grease, and debris along multiple floor areas at time of inspection (behind the bar, in the walk in cooler/freezer, and under various pieces of equipment).
To prevent contamination, maintain the floors clean. 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.
3717-1-06.4(F) / Drying mops.
Observed mops being dried using an unapproved method. Mops were leaning against the wall near the mop sink at time of inspection.
To prevent contamination, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Observed several pieces of damaged equipment stored in the building at time of inspection (coffee machine, ice bin, freezer, etc.).
To prevent health hazards, remove all non-functional equipment from the building. The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter.
3717-1-07.1(B) / Poisonous or toxic materials: Restriction.
Observed unnecessary chemicals being stored on the premises. Observed a large volume of unapproved chemicals (paints, pesticides, herbicides, etc.) stored in the mop room at time of inspection.
To prevent health hazards, remove the unapproved chemicals from the building. Only those poisonous or toxic materials that are required for the operation and maintenance of a FSO or RFE such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, shall be allowed in the FSO or RFE.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Other

Inspection Date: 02-March-2016