The following violation(s) have been corrected since the last inspection.
3717-1-02.2(C)/Hands and arms: when to wash Food employee(s) did not wash hands in situations that specifically require them to do so. Observed employees donning gloves without washing hands and switching tasks without washing hands at time of inspection. To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves to initiate a task that involves working with food; and after other activities that contaminate the hands.
3717-1-02.4(B)/Person in charge: demonstration of knowledge. Observed the person in charge was unable to demonstrate proper knowledge of food safety and prevention at time of inspection (bare hand contact, cooling procedures, etc.). 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.
3717-1-03.2(A)(2)/Preventing contamination from hands - bare hand contact Observed food employee touching ready-to-eat food with bare hands at time of inspection. To prevent contamination, 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(Q)/Food storage - preventing contamination from the premises. Observed improper storage of food items. Food was stored on the floor of the walk-in freezer at time of inspection. To prevent contamination, 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.
3717-1-03.2(Y)/Miscellaneous sources of contamination. Observed miscellaneous sources of contamination. Pizza boxes were stored too close to the mop sink at time of inspection. To prevent contamination, store pizza boxes away from contamination sources. Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X).
3717-1-03.4(G)/Ready-to-eat, time/temperature controlled for safety food - date marking. Observed refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked at time of inspection (tomatoes, lettuce, ham, sausage, gyro meat, 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.
3717-1-04.1(Y)/Temperature measuring devices. Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. Observed multiple coolers without thermometers at time of inspection. To promote proper temperatures, provide thermometers in all coolers. A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit.
3717-1-04.4(S)(1)/Single-service articles and single-use articles - use limitation. Observed re-use of single-use articles (buckets) at time of inspection. To prevent health hazards, discontinue the re-use of single-use buckets for storage containers. Single-service and single-use articles may not be reused.
3717-1-04.5(A)(1)/Cleanliness of equipment food-contact surfaces and utensils. Equipment food-contact surfaces or utensils are dirty. Observed multiple pieces of equipment to be dirty at time of inspection (can opener blade, interior surfaces of ice machine, and gyro spit). To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
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 to be dirty at time of inspection (coolers, freezer, grill, fryer, dough mixer, pizza oven catch trays, shelving, etc.). To prevent contamination, clean the equipment. Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-05.4(P)/Maintaining refuse areas and enclosures. Observed an improperly cleaned storage area for refuse, recyclables, or returnables. There was a large amount of uncontainerized trash along the dumpster at time of inspection. To prevent health hazards, clean the dumpster area. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained clean and free of unnecessary items.
3717-1-06.1(I)/Light bulbs - protective shielding. Observed light bulbs that were not properly shielded or coated in the kitchen at time of inspection. To prevent health hazards, 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.
3717-1-06.1(M)/Outer openings - protected. Observed an outer opening, window, or door without proper protection against the entry of insects and rodents. The back door was propped open at time of inspection. To prevent contamination, 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 rear 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 posted at the men's restroom handwashing sink used by employees at time of inspection. 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 establishment in need of repair at time of inspection: 1) The walls near the dough mixer were damaged. 2) The grout near the ice machine was damaged. 3) The condenser to the walk-in cooler (inside) was leaking. 4) The bar hand sink was not supplied with cold water. 5) There were three non-working light bulbs along the food preparation line. To prevent health hazards, repair the facility. The physical facilities shall be maintained in good repair.
3717-1-06.4(B)/Cleaning - frequency and restrictions. Observed a build-up of dirt, dust, grease, and debris along the floors of the following areas at time of inspection: walk-in coolers, walk-in freezers, bar area, mop sink area, dry storage area, dough mixing area, ware washing area, near the ice machine, near the pizza oven, and throughout the preparation areas. To prevent contamination, clean the floors. 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(K)/Controlling pests. Observed the presence of live insects (flies) in the kitchen at time of inspection. 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 and eliminating harborage conditions.

Inspection Information