| VIOLATION: Observed expired juices, soda, iced tea, and bloody mary mix. All expired food and drink items must be discarded. |
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| 3717-1-03.6(E)(E)Consumption of animal foods that are raw, undercooked, |
| (A)A food that is unsafe, adulterated, or not honestly presented as specified under rule 3717-1-03 of the |
| Administrative Code shall be discarded or reconditioned according to an approved procedure. |
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| VIOLATION: A consumer advisory was not provided on the menu. Menus must include a consumer advisory to warn customers of the |
| possibility of a foodborne illness from consuming raw/undercooked foods. |
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| 3717-1-3.5 Food: Food Identity, Presentation, and on Premises Labeling |
| (E) Consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - consumer |
| advisory. |
| (1) Except as specified in paragraphs (A)(1)(d) and (A)(1)(e)(iii) of rule 3717-1-03.3 of the Administrative |
| Code, and under paragraph (C) of rule 3717-1-03.7 of the Administrative Code, if an animal food such as beef, eggs, |
| fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed |
| to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the license |
| holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and |
| reminder, as specified in paragraphs (E)(2) and (E)(3) of this rule, using brochures, deli case or menu advisories, |
| label statements, table tents, placards, or other effective written means. |
| (2) Disclosure shall include: |
| (a) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar |
| salad," and "hamburgers (can be cooked to order);" or |
| (b) Identification of the animal-derived foods by asterisking them to a footnote that states that the items |
| are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. |
| (3) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: |
| (a) Regarding the safety of these items, written information is available upon request; |
| (b) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of |
| foodborne illness; or |
| (c) Consuming raw or undercooked meats , poultry, seafood, shellfish, or eggs may increase your risk of |
| foodborne illness, especially if you have certain medical conditions." |
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| VIOLATION: Temperature measuring devices in food coolers are not available. A temperature measuring device/thermometer must |
| be placed in each food cooler to monitor proper temperature of cold holding foods at or below 41F. |
| |
| 3717-1-04.1 Equipment, Utensils, and Linens: Design and Construction |
| (Y) Temperature measuring devices. |
| (1) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be |
| located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically |
| refrigerated unit and in the coolest part of a hot food storage unit. |
| (2) Cold or hot holding equipment used for time/temperature controlled for safety food shall be designed to include |
| and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to |
| allow easy viewing of the device's temperature display. This requirement does not apply to equipment for which the |
| placement of a temperature measuring device is not a practical means for measuring the ambient air temperature |
| surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold |
| plates, bainmaries, steam tables, insulated food transport containers, and salad bars. |
| (3) Temperature measuring devices shall be designed to be easily readable. |
| (4) Water temperature measuring devices on warewashing machines and food temperature measuring devices shall have a |
| numerical scale, printed record, or digital readout in increments no greater than two degrees Fahrenheit or one degree |
| Celsius in the intended range of use. |
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| VIOLATION: Observed cracked tile on floor in front of bar. Repair or replace cracked tile.Observed large holes and exposed |
| wood in floor of ice room. All surfaces must be smooth, durable, non abosorbant, and easily cleanable. |
| |
| 3717-1-06 Physical facilities: materials for construction and repair. |
| (A)Indoor areas - surface characteristics |
| (1) Except as specified in paragraph (A)(2) of this rule, materials for indoor floor, wall, and ceiling surfaces |
| under conditions of normal use shall be: |
| (a) Smooth, durable, and easily cleanable for areas where food service operation or retail food establishment |
| activities are conducted; |
| (b) Closely woven and easily cleanable carpet for carpeted areas; and |
| (c) Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, |
| warewashing areas, toilet rooms, mobile food service operation or mobile retail food establishment servicing |
| areas, and areas subject to flushing or spray cleaning methods. |
| (2) In a temporary food service operation or temporary retail food establishment: |
| (a) A floor if graded to drain, may be concrete, machine-laid asphalt; or dirt or gravel if it is covered with |
| mats, removable platforms, duckboards, or other approved materials that are effectively treated to control dust |
| and mud; and |
| (b) Walls and ceilings may be constructed of a material that protects the interior from the weather and windblown |
| dust and debris. |
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| VIOLATION: Observed dirst, dust, debris, food and grease accumulation inside of microwave, on grill, grill hood, grill |
| vent/fan, kitchen ceiling, in bar sinks and kitchen sinks, on several pieces of glassware, inside beer and food coolers, on |
| beer and food cooler doors, handles, and shelves, on all walls in kitchen, on potato slicer. Observed heavy lime and calcium |
| buildup on top half of ice machine (the 2-door area above the ice, where doors open to the left and right). All items must be |
| cleaned, sanitized, and maintained clean to sight and touch. |
| |
| 3717-1-04.5 Equipment, utensils, and linens: cleaning of equipment and utensils. |
| (A)Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. |
| (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| (2) The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits |
| and other soil accumulations. |
| (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, |
| and other debris. |
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| All coolers and cold holding at or below 41°F. |
| |
| No hot holding temperatures available at time of inspection because no reaheats are being done at this time. |
| |
| Chlorine sanitizer, test kit, and gloves provided. |
| |
| Current owner, Leann, stated that the establishment is being sold next week back to previous owner, Butch Premier. The |
| upstairs has been deemed "residential" not "commercial" by Joe Carafelli of the Canton Fire Dept. |
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| **All above noted violations will be reviewed at a later date.** |
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