[?] 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, including food allergy awareness.
Critical Person in charge did not ensure their employees are properly trained in food safety. Observed the bar staff without proper food safety knowledge at time of inspection. Observed multiple critical violations at time of inspection.
To prevent foodborne illness, provide food safety training to all food employees. 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.
3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical Observed food employee touching ready-to-eat food with bare hands. A bar tender placed a lemon into a customer drink with his bare hands at time of inspection.
To prevent contamination, RTE foods shall not be contacted with bare hands. Except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Repeat Observed food that was not properly protected from contamination by separation, packaging, and segregation. Raw eggs were stored over salad and dessert in the reach in cooler 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 Repeat Observed refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked at time of inspection (chili, lasagna, deli meats, tomatoes, lettuce, potatoes, soup, etc.).
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 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(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty. Observed multiple pieces of equipment food-contact surfaces that were dirty at time of inspection (deli slicer, can opener blade, and interior surfaces of the ice machine).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Handwashing sink is being used for purposes other than handwashing. Observed wet wiping clothes in the hand washing sink at the second floor bar at time of inspection.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing.
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. The ice machine and the food preparation sink had improper drains at time of inspection.
To prevent health hazards, install a proper air gap. 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 for: a warewashing machine between its waste outlet and a floor drain when the machine is located within five feet (1.5 meters) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap; or a warewashing and culinary sink.

3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Observed employee eating, drinking, or using tobacco in non-designated area. An open drinking glass was being used above the food preparation area at time of inspection.
To prevent contamination, discontinue the use of open drinking glasses in the food preparation area. To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils or linens; unwrapped single service or single use articles; or other items needing protection cannot result.
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee(s) did not have their hair effectively restrained. Observed an employee preparing food without hair restraint at 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.
3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils are improperly stored. Observed ingredient scoops without handles in direct contact with food. Observed in-use knives stored in a cooler of melted ice at time of inspection.
To prevent contamination, discontinue the storage of knives in melted ice. Scoops shall only be stored in food containers if the handles are above the food. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Observed "fly paper" hanging from the ceiling of the kitchen with a large number of dead flies at time of inspection.
To prevent health hazards, discontinue hanging fly paper in areas that are susceptible to contamination. Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X).
3717-1-03.4(C) / Thawing - temperature and time control.
TCS foods were not properly thawed. Observed foods being thawed in the food preparation sink that were not completely submerged in cool running water at time of inspection.
To prevent foodborne illness, foods shall be completely submerged in cool running water when thawing in the food preparation sink. TCS food shall be thawed as required in this rule.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment is not approved by a recognized testing agency. Observed a non-commercial microwave in the second floor server station at time of inspection.
To prevent health hazards, discontinue the use of 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.
3717-1-04.4(B) / Cutting surfaces.
Observed the surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized at time of inspection.
To prevent contamination, repair/replace the damaged cutting boards. 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.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Repeat Observed re-use of single-service or single-use articles. Single-use dressing containers were being re-used as ingredient scoops and a large number of single-service containers were being re-used for food storage at time of inspection.
To prevent health hazards, discontinue the re-use of single-service and single-use containers. 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 pieces of equipment non-food contact surfaces were dirty at time of inspection (reach in freezer, reach in coolers, preparation coolers, smoker, shelving, cabinets, sinks, etc.).
To prevent contamination, maintain all equipment clean. 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 clean linens stored on the floor of the basement at time of inspection.
To prevent contamination, store linens at least 6 inches above the floor. Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
3717-1-06.1(M) / Outer openings - protected.
Observed an outer opening, window, or door without proper protection against the entry of insects and rodents. The "keg" delivery door in the basement was without proper protection against the entry of rodents at time of inspection.
To prevent contamination, properly seal the door. Outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Observed no towels or hand drying device at the second floor server station handwashing sink at time of inspection.
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
3717-1-06.2(E) / Handwashing signage.
Observed no handwashing sign(s) posted at handwashing sink(s) used by employees at time of inspection (2nd floor bar hand sink and 2nd floor women's restroom).
To promote proper hand washing, a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair. Observed multiple areas of the facility in disrepair at time of inspection: damaged floor tiles in the kitchen, leaking drain pipe in the southern portion of the basement, and a leaking drain pipe above the second floor server station.
To prevent contamination, repair the leaking drain pipes and the floor tiles in the kitchen. The physical facilities shall be maintained in good repair.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt, dust, grease, and debris in the following areas of the facility at time of inspection: under the ice machine, the walk in cooler surfaces, mop sink areas, second floor server station, bar floors, basement, and the floors/walls of the kitchen.
To prevent contamination, thoroughly clean the entire facility. 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(L) / Removing dead or trapped birds, insects, rodents, and other pests.
Observed a large accumulation of dead flies in the facility at time of inspection.
To prevent contamination, remove the dead flies. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard

Inspection Date: 04-February-2016