[?] 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 Observed build-up inside 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 Repeat Observed food inside the waitress handwashing sink.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing.
3717-1-06.4(K) / Controlling pests.
Critical Observed the presence of live flies by the dishwasher.
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; Using methods, if pests are found, such as trapping devices or pesticides used according section (C), (K) and (L) of rule 3717-1-07.1 of this code; and eliminating harborage conditions.

3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed boxes of fries sitting on the walk-in freezer floor.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
3717-1-04.1(KK) / Food equipment - certification and classification.
Observed a non-commercial microwave being used. Equipment is not approved by a recognized testing agency.
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(A)(1) / Equipment - good repair and proper adjustment.
Observed the lid for the egg cooler broken.
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.


Inspection Information


[?] Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard

Inspection Date: 21-July-2016


Comments
This firm no longer reheats. Should be a risk level III.