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

3717-1-05.1(B)(1) / Approved plumbing system.
Critical The plumbing system does not comply with the Ohio building code. The drains from the ice machine have been worked on and now do not have an air gap between the drain from the ice machine and the floor drain.
A plumbing system shall be designed, constructed, and installed according to the Ohio building code. To prevent a cross connection between the sewer and the ice which could cause a foodborne illness, PROVIDE AN AIR GAP BETWEEN THE FLOOR DRAIN AND THE END OF THE ICE MACHINE DRAIN. Correct By: 01-Jul-2014
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical CorrectedDuringInsp The handwashing sink was not easily accessible. A pizza pan was in the bar hand sink.
A handwashing sink shall be maintained so that it is accessible at all times for employee use. To allow proper hand washing at necessary times and prevent food or utensil contamination from dirty hands that could cause a foodborne illness, REMOVE THE PAN FROM THE HAND SINK AND KEEP IT FREE FOR USE AT ALL TIMES. THIS WAS CORRECTED AT THE TIME OF INSPECTION BY REMOVING THE PAN. Correct By: 30-Jun-2014

3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils are improperly stored. The ice scoop was stored in the ice in the ice machine.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. STORE THE ICE SCOOP ON A CLEAN SURFACE OUTSIDE OF THE ICE MACHINE. Correct By: 30-Jun-2014


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard

Inspection Date: 30-June-2014


Comments
FOOD DEFENSE - A food defense booklet (NYSHD’s Food Defense Strategies) and possible vulnerable points to protect food from intentional contamination were briefly discussed. (food storage, handling, and control were reviewed)

EMPLOYEE HEALTH - A model health policy was provided to the PIC and reviewed. Employees may not work with the food when ill with diarrhea, vomiting, sore throat with fever, or jaundice. Report to the health department if an employee has a doctor confirmed foodborne illness.

PERSON IN CHARGE (PIC) – Printed information about allergy awareness, critical food handling items, and level 1 food safety training was provided to the person in charge (PIC).