| Violation: Observed soda residues on the pop gun. Pop nozzle needs to be washed, rinsed and sanitized and the soda residues |
| removed nightly. |
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| 3717-1-04.5 Equipment, utensils, and linens: cleaning of equipment and utensils. |
| (A)Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. |
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| Violation: There is no hot water at the kitchen handsink. Restore hot water to this sink. SECOND VIOLATION. |
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| 3717-1-05.1 Water, plumbing, and waste: plumbing system. |
| (C)Handwashing sink - installation. |
| (1) A handwashing sink shall be equipped to provide water at a temperature of at least one hundred degrees |
| Fahrenheit (thirty-eight degrees Celsius) through a mixing valve or combination faucet. |
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| Violation: Three compartment sink is being used both to wash limited amounts of dishes, and to wash hands. Wash hands only at |
| the handsink. |
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| 3717-1-02.2 Management and personnel: personal cleanliness. |
| (D)Hands and arms - where to wash. |
| Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility |
| and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or |
| a curbed cleaning facility used for the disposal of mop water and similar liquid waste. |
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| Violation: Refrigeration unit with kegs and mixers is observed to hae water lying on the floor. The temperature in this unit |
| is also above 41°F, no temperature controlled for safety mixers can be stored in this cooler. |
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| 3717-1-04.4 Equipment, utensils, and linens: maintenance and operation. |
| [Comment: For publication dates of the C.F.R. referenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01 |
| of the Administrative Code.] |
| (A)Equipment - good repair and proper adjustment |
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| Temperatures in coolers run between 41° F (white refrigerator) and 47°F. TCS foods and drink mixers may only be stored in the |
| white refrigerator. |
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| At time of inspection, a table was being set with food free for bar patrons. For food safety, use ice baths to help keep |
| macaroni and potato salads cold and discard after four hours anything that is left. |
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| Home canned peppers remain in the bar but are no longer for sale. These are used to prepare foods given away and are given to |
| patrons who request them at no charge. |
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