3717-1-04.2(H)(2) / Temperature measuring devices - mechanical warewashing.
Repeat Observed an irreversible registering temperature indicator (thermometer or stickers/labels) was not readily accessible in hot water mechanical warewashing operations at time of inspection.
To promote proper ware washing, provide a temperature measuring device is essential to monitor mechanical ware washing to ensure sanitization.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Equipment and/or components are not maintained in good working order. Observed the lid the ice machine to be damaged at time of inspection.
To prevent health hazards, repair/replace the damaged lid. 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.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are dirty. Observed the preparation cooler and ice machine dirty at time of inspection.
To prevent contamination, clean the cooler and ice machine. Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-06.1(I) / Light bulbs - protective shielding.
Observed light bulbs above the ice machine were not properly shielded or coated where required at time of inspection.
To prevent health hazards, provide the proper light covers. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt, dust, grease, and debris along the floors of the bar and kitchen at time of inspection.
To prevent contamination, thoroughly clean the hard to reach areas of the floor. 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.