3717-1-06.2(C) / Handwashing sinks - hand drying provision. Corrected During Inspection No towels or drying device at the handwashing sink(s). Handwashing sink in kitchen did not have a working towel dispenser. PIC had repaired.

3717-1-02.3(C) / Hair restraints - effectiveness. Corrected During Inspection Food employee(s) not wearing a hair restraint. Employee working grill did not have hair restrained by wearing hair restraints such as a hat, headcovering or hair net.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Repeat Corrected During Inspection Non-food contact surfaces of equipment are unclean. Exterior of ice chute on dining room ice dispenser had visible food residue. PIC had cleaned.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Corrected During Inspection Facility not maintained clean. Floor under storage rack next to pressure tank had visible food debris. PIC had cleaned.

Comments
Conducted and reviewed inspection with Kate Milligan. Discussed grout in floor tiles in front of three compartment sink and grill line is starting to deteriorate and will need repaired in the future when it is no longer smooth, durable and easily cleanable. The surface should not allow the pooling of water between tiles. Facility has current pest control agreement. Fly strip observed in back in proper location with several dead flies. Facility holds for time instead of temperature as a level IV activity and is following written procedure. emailed inspection.
II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. IV - P - Demonstration of Knowledge:The operation is in compliance with Chapter 3717-1 of the Administrative Code. VI - P - TCS Food: Observed time/temperature controlled for safety foods being properly held using time as a public health control; the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. I - P - Employee Health: The operation had an employee health policy on file. X - P - Chemical: Toxic materials are properly identified and stored. III - Preventing Contamination by Hands: Observed no towels or hand drying device at the handwashing sink(s).