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

3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical Repeat Based on the number of violations documented in this report, the person in charge was unable to demonstrate proper knowledge of food safety and prevention.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. Recommend that the Person In Charge attend a food safety class.

3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed equipment (microwaves, toaster, Rival Flat-top griddle, crock pots) at the time of inspection that was not approved by a recognized testing agency.
Food equipment that is acceptable for use in a FSO shall be approved by a recognized food equipment testing agency. The noncommercial equipment can be used until the equipment is in need of replacement. Replace with equipment that has been approved by a recognized testing agency. Before new equipment is to be used, receive approval from the licensor.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Observed glass tender machine (glassware machine behind the bar) to be damaged at the time of inspection. The Sanitizer feeder was broken. Equipment and/or components are not maintained in good working order.
Glass Tender warewashing 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. Discontinue using the ware washing equipment until machine is repaired and proper washing (with a detergent), rinsing, and sanitizing properly. Person In Charge stated that they will be replacing this equipment with a new warewasher. Contact the Licensor for approval before new equipment is to be used. Recommend providing the make and model number of the new equipment to the licensor before equipment is purchased.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Observed equipment components (2 torn door seals for reach in freezer in the storage area) were not intact at the time of inspection.
To ensure that this equipment continues to function properly, equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace the torn door seals for the reach-in freezer in the storage area.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Observed equipment component (torn door seal for reach in freezer in the kitchen) was not intact at the time of inspection.
To ensure that this equipment continues to function properly, equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace the torn door seal for the reach-in freezer in the kitchen.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Observed interior Non-food contact surfaces of the reach-in beer coolers were dirty with water and rust accumulation at the time of inspection
To prevent contamination nonfood-contact surfaces of equipment shall be kept clean. Clean the interior of the beer coolers behind/under the bar.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Repeat Observed accumulation of soil residue on nonfood-contact surfaces. Observed the cooking equipment (fryers, between cooking equipment, etc.) nonfood-contact surfaces to be very dirty at the time of inspection.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean all the cooking equipment (sides, anywhere that grease has accumulated). Observed oven/range was properly cleaned at the time of re-inspection. Recommend developing a cleaning log or schedule.
3717-1-06.1(B) / Floors, walls and ceilings - utility lines.
Repeat Observed utility service lines and pipes that were improperly exposed or installed on the floor behind the bar. Service lines are preventing floors from being properly cleaned at the time of inspection.
Utility service lines and pipes may not be unnecessarily exposed, may not be installed on the floor, and shall be installed so they do not obstruct or prevent cleaning of the floors, walls, or ceilings. Re-install all drainage, utility, soda lines, etc. to be up off the floor (recommend 6 inches) to allow for floors to be easily cleaned.
3717-1-06.4(A) / Repairing.
Observed multiple floor tiles under the cooking line and under the ice machine to be damaged or missing at the time of inspection.
Floors of a FSO shall be smooth, durable and easily cleanable. Repair the flooring tiles to be smooth, durable and easily cleanable. 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 and debris at the following locations at the time of inspection: 1) floors under the cooking line and walls behind cooking line 2) floors and walls behind the bar including under all the equipment.
To prevent contamination and possible pest infestation, 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. Clean the above locations and maintain clean by creating a cleaning schedule/log. Cleaning frequency of facility must improve. Observed the easy to reach locations in the kitchen were clean and free from debris.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Follow-up

Inspection Date: 03-December-2015

The following violation(s) have been corrected since the last inspection.
3717-1-03.2(M)/Wiping cloths - use limitation. Observed improper use and/or maintenance of wiping cloths. Observed wiping cloths were used to line one of the reach-in beer coolers behind the bar at the time of inspection. Observed multiple wiping cloths that were not properly being stored in sanitizer solution at the time of inspection. To prevent health hazards, cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily. Containers of chemical sanitizing solution in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service articles, or single-use articles.
3717-1-03.4(G)/Ready-to-eat, time/temperature controlled for safety food - date marking. Observed refrigerated, ready-to-eat, TCS foods (open bags of cut leafy greens, deli turkey, etc.) held refrigerated for more than 24 hours were not properly date marked. 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. All TCS foods shall be provided with proper dates that meet the requirements of this rule.
3717-1-04.4(A)(1)/Equipment - good repair and proper adjustment. Observed ice bucket was not maintained in good working order and held together by tape 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 the ice bucket with an approved food grade container. Make sure the container is labeled ICE ONLY.
3717-1-04.4(S)(1)/Single-service articles and single-use articles - use limitation. Observed re-use of single-use articles. Observed sour cream containers were being re-used for storing other foods at the time of inspection. To prevent contamination, single-service and single-use articles may not be reused. Sour Cream containers are packaging material and shall not be re-used for storage of other foods. On/y approved commercial grade equipment and utensils shall be used in a licensed FSO. Discontinue re-using the sour cream containers.
3717-1-06.2(B)/Handwashing cleanser - availability. Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink located behind the bar. To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
3717-1-06.2(C)/Handwashing sinks - hand drying provision. Observed no towels or hand drying device at the handwashing sink behind the bar at the 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.