Improper storage of food items. The facility has a variance allowing the cheese to be held out of temperature control pending the cheese is properly time stamped. 3717-1-06.4(A) / Repairing. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Light intensity less than ten foot candles in required areas. Repeat Facility not maintained clean. Missing floor tiles by prep line and grill. 3717-1-06.2(E) / Handwashing signage. Non-durable equipment observed. *Products iced down at time of inspection. 3717-1-05.1(C)(1) / Handwashing sink - required water temperature Repeat Handwashing sink water below 100F. Plumbing system not properly maintained or repaired. 3717-1-05.1(S) / Plumbing system - maintained in good repair. 3717-1-06.2(I)(3) / Lighting - intensity (50) The light intensity in an area where an employee was working with food, utensils or equipment was less than fifty foot candles. 3717-1-06.4(N) / Maintaining premises - unnecessary items and litter. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Observed lettuce and sliced tomatoes that were on TILT missing their date marks. *Clean and maintain area clean. Repeat Facility not maintained clean. Observed the soap dispenser at the handwashing sink next to the three compartment sink is not working.The physical facilities shall be maintained in good repair. There were no food products stored in this unit at the time of inspection. -Observed the floor throughout the facility needing cleaned: build up and debris underneath shelves and holding/cooking units. This facility is a risk level IV for the following reasons. All cold held TCS food must be held at 41*F or colder at all times. Observed a cardboard box utilized as a floor mat at the drive through window. Observed cheese sauce beside the cold holding unit at 83.6 degrees and chicken nuggets regular/spicy being held in between 111 degrees and 120 degrees. Priority Violations: 0. Observed a hole in the wall by the cup storage in the back and hole in the wall by the mop sink. 3717-1-05.4(N) / Covering receptacles. 3717-1-04.2(I) / Sanitizing solutions - testing devices. Equipment and utensils are not being air dried. Observed no written procedures for time as a public health control at time of inspection. Inadequate equipment available for cooling, heating or holding food. 3717-1-05(H) / Capacity.Critical Water source and/or hot water capacity not sufficient. Tomatoes at 48*F, mayo at 51*F, and shredded cheese at 54*F. *Corrected: Items were restocked within the past 2 hours so TCS food products were put under time as a public health procedure and were time marked properly. Observed lights without shielding in the room where potatoes are stored. Feb. 27, 2015: Standard Inspection. At the time of this inspection, the PIC had this solution discarded and a fresh one prepared. Repeat Facility not maintained clean. **Have someone on staff obtain Ohio Department of Health level 2 manager certification. Proper cooling methods were reviewed. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. Observed grease build up on the hood system above the fryers. This will prevent tripping and possible injury. Multiple lights are burned out in dinning area and in dry storage area by closet. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco. Temperature sensitive food products in prep cooler near ice machine at temperatures ranging from 44*F - 50*F. Ex. Replace all missing tiles with new ones so floor is level. Repair or replace the grease filter assemblies as needed. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Repeat Light intensity less than fifty foot candles in required areas. Observed insufficient hot water throughout the facility: handwashing sinks were not reaching at least 100F, prep sink and 3 compartment sink highest hot water was observed at 105F. Repeat Corrected During Inspection Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. PIC applied date mark at time of inspection. Date Summary; Sept. 23, 2022: Standard/Critical Control Point/Variance Inspection. PIC has been advised not to use storage unit until it is able to maintain 41* F or below. Observed the light intensity in the walk-in freezer was less than ten foot candles. 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. Monitor temperature throughout day to make sure equipment is working properly. Repeat Non-durable equipment observed. No written procedures for responding to vomiting or diarrheal events. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. 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. Unable to find thermometer in coolers by drive thru and both line 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. Observed low to no sanitizer registering at the 3 compartment sink and sanitizer bucket by the burger grill. Mops dried improperly. 235 0 obj <> endobj *Corrective Action: Ensure the unit is serviced and cheese sauce is not being put into the unit when it is not working 3717-1-04.1(L) / Ambient air and water temperature measuring devices - accuracy. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Corrected During Inspection Handwashing sink is being used for purposes other than handwashing. Unnecessary or nonfunctional items and /or litter on premises. Hot hold cheddar at 135*F or higher. Observed dumpster without lid on one side. Observed buns on the kitchen floor and buckets of lettuce on floor in walk-in cooler. 3717-1-05.4(N) / Covering receptacles. Cold hold units should be 41*F or below at all times.Have a thermometer present in all cold holding units at all times. Observed that several TCS products on line make table were not being properly held at 41*F or less. Replace all missing tiles so floor is level. Properly sheil light over exposed single use items. Facility not maintained clean. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. At the time of inspection the cheese was not time stamped.Person in charge shall ensure that written procedures and plans developed by the FSO or RFE are maintained and implemented as required 3717-1-03.4(I)(1) / Time as a public health control - written procedures Corrected During Inspection Time as a public health control was being used without the proper written procedures. Ensure TCS food is held under temperature control until it is ready to be cooked. Observed cut tomatoes and gravy without date marking in walk in cooler. Observed a sanitizing bucket by the front counter at a measured concentration of <100ppm quaternary ammonium. Observed hand sink by 3 compartment sink needing cleaned. Critical Repeat Corrected During Inspection . Observed area surround dumpsters was dirty with trash and spill. 3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage. Repeat Non-durable equipment observed. Store items being used on clean shelving.Dispose of all unneeded items. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. Corrective Action: Ensure a cleaning frequency is in place to prevent build-up of food and grime. 3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregationCritical Repeat CorrectedDuringInsp Food not properly protected from contamination by separation, packaging, and segregation. 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. CORRECTIVE ACTION: Clean mop sink area and get rid of any standing water. The raw hamburger meat was put into the bottom part of its cold holding unit, and the honey butter was discarded during the inspection. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Physical facilities not maintained in good repair. 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. *Clean air vents. *Corrective Action: Ensure that the fly issue is handled by pest control. Repair floor grout throughout kitchen area to properly maintain facility and to assist in cleaning. 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.Critical Refrigerated, ready-to-eat, TCS foods not properly date marked. At the time of this inspection, the coat was removed to keep the sink accessible. Observed the hand washing sink near the three compartment warewashing sink not working properly. Observed torn gaskets on reach-in coolers throughout kitchen. *Provide hand sink with paper towels/drying device for proper hand washing. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. Call pest control company for treatment. Observed a wiping cloth improperly stored on a sanitizer bucket instead of sitting in the sanitizer water. Power wash and sanitize dumpster pad.Dispose of all trash. No thermometer inside reach in cooler for raw bacon and beef patties. Repeat Physical facilities not maintained in good repair. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 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. 3717-1-05.4(O) / Using drain plugs. Observed all items stored in the walk-in cooler (raw meat, cut leafy greens, cheese) at temperatures between 50 and 52*F. At the time of this inspection, the PIC discarded the affected products. Walk-in freezer and ice machine broke. Facility not maintained clean. Corrective Action: Ensure a cleaning frequency is in place to prevent a build-up of grime and food debris. Observed cheese without a time stamp. Observed stained/damaged ceiling tiles throughout.**Repair/replace. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 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. Repeat Physical facilities not maintained in good repair. Physical facilities not maintained in good repair. Observed no towels or drying device at the handwashing sink by the drive thru window. Observed that door gasket on walk-in cooler is damaged. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. *Contact trash service to have a proper plug installed. Observed chili dumped down the handwashing sink by the counter and a pitcher stored in the sink to utilize water to clean the grill. 3717-1-05.4(O) / Using drain plugs. *Repair/replace lights. New product was delivered from other facilities and is being placed in function units until the walk-in cooler is repaired. 3717-1-04.2(B)(4) / Manual warewashing - two compartment sink requirements. Observed the light intensity in the walk in cooler outside between 1 and 8 foot candles.The light intensity shall be at least ten foot candles (one hundred eight lux) at a distance of thirty inches (seventy-five centimeters) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Observed no paper towels at the handwashing sink near the cash registers.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. Keep all TCS items iced down well until unit is repaired. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. 3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.Critical Observed a direct connection between the sewage system and the drain originating from the ice machine in drive thru. 3717-1-02.3(C) / Hair restraints - effectiveness. Provide proper air gap on drain line for ice bin. Plumbing system not properly maintained or repaired. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. 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 no sign at handsink next to warewashing area. Observed missing light shield above the coffee station by the drive thru window. Store ground beef on bottom shelf below ready to eat food. * Have unit repaired/adjusted so that it holds food at 41*F or less. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Light intensity less than ten foot candles in required areas. Observed area surround dumpsters was dirty with trash and spill. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Buckets should be changed every 2 -4 hours or more as needed to keep the water clean and the sanitizer effective in use. 3717-1-06.4(B) / Cleaning - frequency and restrictions. CORRECTIVE ACTION: Use hand sink only for hand washing. No hand washing sign at drive thru hand washing station.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(B) / Cleaning - frequency and restrictions. Repeat Waste receptacles not covered properly. Observed handsink near front counter with ice in it. Observed food on the floor of the freezer. 3717-1-04.8(A) / Equipment and utensils - air-drying required. Plumbing system not properly maintained or repaired. Observed both dumpsters, for trash and cardboard, had their lids open. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.Critical Repeat Refrigerated, ready-to-eat, TCS foods not properly date marked. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical CorrectedDuringInsp TCS foods not being cold held at the proper temperature. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed gasket seals on the walk in cooler door detaching.Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

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