Beef patties were pulled out of temperature control at 10:30AM. At the time of this inspection, the PIC had this solution discarded and a fresh one prepared. 3717-1-06.4(A) / Repairing. PIC moved beef patties to walk in cooler at time of inspection. Chain or strap CO2 tank to wall to prevent tipping. 3717-1-05.4(O) / Using drain plugs. Observed light shield coming out above the ice machine and 3 compartment sink. Sweep and mop entire floor each day. Non-durable equipment observed. Observed cups stored on floor of dining area. Store all food at least 6 inches off of the floor on a non porous surface.Store all food at least 6 inches off of the floor on a non porous surface. Observed cheese sauces in hot holding unit temping at 85*F. CORRECTIVE ACTION: PIC reheated sauces to 165*F and turned up unit to ensure sauce is held at 135*F or higher. Increase light intensity in prep area so intensity is 50 foot candles or higher.Increase light intensity in prep area so intensity is 50 foot candles or higher. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Repeat Outdoor refuse containers without tight fitting lids, doors, or covers. *Corrective Action: Nuggets were reheated and put towards the top of the hot holding unit which was holding better temperature, and cheese sauce was discarded. 3717-1-06.4(A) / Repairing. Two-compartment sink used improperly for warewashing. Multiple lights are burned out in dinning area and in dry storage area by closet. Buckets/Containers Repeat CorrectedDuringInsp Improper storage of food items. Store all single use items at least 6 inches off of the floor on a non-porous surface.Store all single use items at least 6 inches off of the floor on a non-porous surface. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. Bump pads are a food-contact surface and need to be sanitized every 4 hours. Inadequate equipment available for cooling, heating or holding food. CorrectedDuringInsp No written procedures for responding to vomiting or diarrheal events. Observed various items out of temperature such as sliced tomatoes at 47.4 degrees (cold holding unit near three bay), Muenster cheese at 50.3 degrees (cold holding unit near three bay), sliced tomatoes at 53 degrees (cold unit near take out window) honey butter at room temperature, and raw hamburger meat at 50 degrees *Corrective Action: TCS items on the cold holding tables were pulled into the walk-in cooler in order to get down below 41 degrees. Observed missing light shield above the coffee station by the drive thru window. Observed that several TCS products on line make table were not being properly held at 41*F or less. Critical Repeat Corrected During Inspection . Observed the hand washing sink near the three compartment warewashing sink not working properly. 3717-1-04.1(Y) / Temperature measuring devices. **Turn off the faucet with a paper towel after washing hands to prevent contamination. 3717-1-05.4(O) / Using drain plugs. 3717-1-02.4(C)(15) / Person in charge: duties - ensure written procedures and plans are maintained and implemented in the facility. 3717-1-03.3(H) / Reheating for hot holding.Critical CorrectedDuringInsp Improper reheating of food for hot holding. Observed light bulbs or heat lamp that were not properly shielded or coated where required. Missing floor tiles were observed in prep area by grill. Hot cheddar held at 127*F. All TCS food that is hot held must be held at 135*F or higher. 3717-1-06.2(E) / Handwashing signage. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. **Must have written procedures for TIME.If time without temperature control is used as the public health control up to a maximum of four hours: (a) The food shall have an initial temperature of forty-one degrees Fahrenheit (five degrees Celsius) or less when removed from cold holding temperature control, or one hundred thirty-five degrees Fahrenheit (fifty-seven degrees Celsius) or greater when removed from hot holding temperature control; (b) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control; (c) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within four hours from the point in time when the food is removed from temperature control; and (d) The food in unmarked containers or packages, or marked to exceed a four-hour limit shall be discarded. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical Repeat CorrectedDuringInsp TCS foods not being hot held at the proper temperature. This will prevent tripping and possible injury. Non-food contact surface(s) not cleaned at the required frequency. 3717-1-06.4(N) / Maintaining premises - unnecessary items and litter. 3717-1-06.1(I) / Light bulbs - protective shielding. Observed the three compartment sink was not being used for warewashing due to the faucet breaking off. -Observed the floor throughout the facility needing cleaned: build up and debris underneath shelves and holding/cooking units. 3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events. Observed handsink near front counter with ice in it. 3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardnessCritical CorrectedDuringInsp Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. This facility is a risk level IV because they re-heat food items in bulk. Repeat Non-durable equipment observed. Repeat Waste receptacles not covered properly. Repeat Waste receptacles not covered properly. 3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.Critical Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. The physical facilities shall be maintained in good repair. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Repeat Facility not maintained clean. Observed no towels or hand drying device at the handwashing sink(s). Handwashing sign(s) not posted. 3717-1-06.4(F) / Drying mops. CorrectedDuringInsp Food employee(s) not wearing a hair restraint. Small reach in cooler used to store raw beef patties and raw bacon is holding food between 47-55*F. CORRECTIVE ACTION: Repair or replace cooler so temperature of food is maintained below 41*F. 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Repeat Equipment and utensils are not being air dried. Observed food debris build up inside hot holding wells and on counter space around them. *Clean the above mentioned areas. Temperature sensitive food products in prep cooler near ice machine at temperatures ranging from 44*F - 50*F. Ex. Unclean nonfood-contact surfaces:1) Observed a buildup of debris on the vents on the side of the vanilla frosty machine.2) Observed a buildup of debris on the hinges of the salad and raw beef coolers.3) Observed a buildup of debris on the fans of the walk-in freezer.4) Observed a buildup of debris in the hoods in the kitchen. Employee eating, drinking, or using tobacco in non-designated area. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. Walk-in freezer and ice machine broke. 3717-1-05.1(S) / Plumbing system - maintained in good repair. Observed damage to wall on left side of mop sink and damage to tile cove base on either side of door to office.The physical facilities shall be maintained in good repair. **PIC states it has been in walk in cooler less than 24 hours. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Observed a scoop with no handle being used on the cold line. The plumbing system was not properly maintained. The pan was discarded. 3717-1-04.1(A) / Equipment and utensils - durability and strength. *Ensure dumpsters are covered when not in use. Waste receptacles not covered properly. Dumpster lids left open. Observed a missing lid at the waste receptacle. Properly hold all TCS foods. Observed improper use and/or maintenance of wiping cloths. Corrective Action: Ensure grates are on drains. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. Sweep and mop entire kitchen floor. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Light intensity less than fifty foot candles in required areas. The plumbing system was not properly maintained. The handles on the hand washing sink are not able to turn the water off. Provide soap at this hand washing station. Observed build up on nozzle of pop machine in drive thru area. *Repair/replace missing lid and ensure lids are closed when not in use. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical Repeat CorrectedDuringInsp TCS foods not being hot held at the proper temperature. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Plumbing system not properly maintained or repaired. CORRECTIVE ACTION: PIC moved bottle into first aid kit. **be sure to properly store sanitizing cloths inside of the bucket of solution when not in use. Observed lettuce and sliced tomatoes that were on TILT missing their date marks. 3717-1-04.2(I) / Sanitizing solutions - testing devices. Equipment and/or components are not maintained in good working order. Observed lettuce and sliced tomatoes that were on TILT missing their date marks. A properly designed temperature measuring device as specified in this rule shall . Observed potatoes stored on the floor and dry storage items stored on the floor in the outdoor freezer. PIC put beef patties on the grill to cook and put new ones out. **Must have letter of approval on file and written procedures. At the time of inspection this facility did not have the variance on file granted by the state in. Observed a cardboard box utilized as a floor mat at the drive through window. 3717-1-04.1(Y) / Temperature measuring devices. *Provide thermometer inside of unit. Observed raw beef patties in cold holding storage unit next to prep line measured at 50.1* F.**PIC states beef patties have been in storage unit for 30 minutes. Observed a build up of ice on the floor in the walk in cooler.Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. 3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardnessCritical Repeat CorrectedDuringInsp Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. Observed some of the food being thrown away in dumpster. All cold held TCS food must be held at 41*F or colder at all times.Cold hold beef at 41*F or lower at all times. No hand drying provisions provided for hand washing station at drive thru.To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided 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. CorrectedDuringInsp Improper storage of food items. Observed a buildup of debris and grease on the filters of both hoods in the kitchen. (1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil. Observed food on the floor of the freezer. Observed a build up of ice on condenser. Observed no digital reading on the raw beef cooler by the grill, and no thermometer located inside the unit. Dispose of all garbage and litter. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. *Ensure hood is cleaned and increase cleaning frequency as needed.Observed slight dust build up on the ceiling above the ice machine. Repair floor grout throughout kitchen area to properly maintain facility and to assist in cleaning. Facility not maintained clean. Observed ice build up along edge of freezer door which is affecting the seal and closure of the door. Observed cheese without a time stamp. 3717-1-02.3(C) / Hair restraints - effectiveness. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. endstream endobj startxref 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Equipment and utensils are not being air dried. Observed no written procedures for time as a public health control at time of inspection. %%EOF hb```a``A2@z>&1@Xi) 20 Repeat CorrectedDuringInsp Three-compartment sink not available for manually washing, rinsing, and sanitizing of utensils. *Replace door gasket on this door. Observed no towels or drying device at the handwashing sink by the drive thru window. No critical violations were documented at the time of inspection. Observed debris on the ice scoop holder attached to the ice machine.Nonfood-contact surfaces of equipment shall be kept clean. To prevent health hazards, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed unless allowed by the Ohio building code for: a warewashing machine between its waste outlet and a floor drain when the machine is located within five feet (1.5 meters) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap; or a warewashing and culinary sink. Repair or replace the grease filter assemblies as needed. 3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.Critical Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. This facility is a risk level IV for the following reasons. *Items were moved during inspection. Use guidelines should there be an incident.Keep vomit and diarrhea clean up plan on file and posted. Keep dumpster lids closed at all times to prevent rodent activity. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Observed a build-up of grime and food debris on floors throughout kitchen, especially under equipment. In the walk-in cooler, observed leftover burgers and chili that were not date marked for expiration. 3717-1-06.1(I) / Light bulbs - protective shielding. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. Observed the floor under the fryers in need of cleaning. 3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events. Fix all light fixtures so lights are in working order. 3717-1-06.2(B) / Handwashing cleanser - availability. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Install new tiles in places that are missing them.Install new tiles in places that are missing them. Observed clutter in back closet in dry storage. Observed boxes of food stored on floor of walk in freezer. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. A plastic bag was being used instead. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical CorrectedDuringInsp Handwashing sink is being used for purposes other than handwashing. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical Repeat CorrectedDuringInsp TCS foods not being cold held at the proper temperature. Observed a leak at the faucet in the men's restroom. Observed raw bacon over tomatoes in the walk-in cooler. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Repeat Light intensity less than ten foot candles in required areas. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Non-durable equipment observed. 3717-1-06.4(A) / Repairing. No drain plugs in the trash dumpster. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. Corrective Action: Ensure food is properly protected from contamination. Observed waste receptacle drains that did not have plugs.Drains in receptacles and waste handling units for refuse, recyclables, or returnables shall have drain plugs in place. Fix hand wash sink so it no longer drips.Fix hand wash sink so it no longer drips. Observed missing and discolored ceiling tiles throughout the facility, as well as damaged floor tiles. 3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage. 3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.Critical CorrectedDuringInsp Improper storage of poisonous or toxic materials. Reheat all hot held food to 165*F or higher for hot holding.Reheat all hot held food to 165*F or higher for hot holding. *Clean and increase cleaning frequency.-Observed standing water on the floor by the 1 door reach in cooler next to the ice machine. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical CorrectedDuringInsp TCS foods not being hot held at the proper temperature. CO2 tank is not chained in closet. 3717-1-06.4(A) / Repairing. Repeat No protective shielding on lights. Observed no soap at handwashing sink by the drive thru window. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. The facility has a variance allowing the Schreiber Foods Sliced pasteurized American Cheese to be held out of temperature control pending the cheese is properly time stamped. Floor tiles are missing by fryer. A plastic bag was being used instead. Call pest control company for treatment. **PIC states food product has been out less than 4 hours. Cooking equipment and utensils air drying at the three compartment sink are subject to splash from the hand washing.Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. Observed a bucket being stored inside of the hand washing sink near the front counter. PIC moved beef patties to walk in cooler at time of inspection. 3717-1-06.4(A) / Repairing. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. Repeat Observed a build-up of dirt and debris underneath the pop machine at the drive thru line.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. Provide thermometers for these units. Corrected During Inspection Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed - unable to find thermometers in line coolers. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical PIC unable to demonstrate knowledge by having no critical violations. New product was delivered from other facilities and is being placed in function units until the walk-in cooler is repaired. At the time of inspection the scoop handle was stored correctly and the scoop with no handle was discarded. *Employees put hair restraints on during inspection. Cheddar not reheated to 165*F or higher for hot holding. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Non-food contact surfaces of equipment are unclean. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Light intensity less than ten foot candles in required areas. 3717-1-04.2(B)(4) / Manual warewashing - two compartment sink requirements. CORRECTIVE ACTION: Clean these surfaces and maintain clean. Sweep and mop entire floor each day. Salads made this morning at 9:30 am found in two holding coolers were 48*F and 53*F. Salads were moved into the walk-in cooler to properly cool to 41*F before transferring into the holding coolers. *Ensure that all food and single use items are stored 6" off the floor. Observed boxes on the floor in the indoor freezer.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. Observed torn gaskets on reach-in coolers throughout kitchen. Repeat No drain plugs in waste receptacle. No hand soap provided at hand washing station at drive thru.To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Cold hold units should be 41*F or below at all times.Have a thermometer present in all cold holding units at all times. Repeat Non-durable equipment observed. 3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required. Raw meat should always be stored below ready to eat food. 3717-1-06.1(I) / Light bulbs - protective shielding. *PIC open test kit during inspection to test sanitizer. Food products that are left after 4 hours from when they were taken out of the walkin cooler will need to be discarded. 3717-1-06.4(A) / Repairing. 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. Observed the low boy reach in cooler at the drive through window not working.Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Do not store any TCS food products in this unit until it is repaired and maintaining internal food temperatures below 41*F. 3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.Critical Observed a direct connection between the sewage system and a drain originating from equipment (pop machine-ice drain line) in which food, portable equipment, or utensils are placed.To prevent health hazards, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed unless allowed by the Ohio building code for: a warewashing machine between its waste outlet and a floor drain when the machine is located within five feet (1.5 meters) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap; or a warewashing and culinary sink. 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