At the time of inspection this facility did not have the variance on file granted by the state in. Repeat Facility not maintained clean. Observed raw beef above cheddar cheese sauce and next to sauce packets in walk-in cooler. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Plumbing system not properly maintained or repaired. 3717-1-06.4(A) / Repairing. Item was moved at the time of inspection per PIC. Repeat Non-durable equipment observed. Repeat Facility not maintained clean. Keep vomit and diarrhea clean up plan on file and posted. Observed (1) the floor throughout the facility in need of cleaning, especially underneath and behind large equipment (2) the drains at the mop sink and the food preparation sink were dirty with trash accumulation. 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. 3717-1-05.4(O) / Using drain plugs. **Cooler underneath beef patties is cold holding at 41F or below. 3717-1-06.4(A) / Repairing. Sanitizer was then observed at the required concentration. Observed debris on the ice scoop holder attached to the ice machine.Nonfood-contact surfaces of equipment shall be kept clean. Repair wall and tile to properly maintain. CORRECTIVE ACTION: Clean mop sink area and get rid of any standing water. CORRECTIVE ACTION: Use hand sink only for hand washing. Observed missing rodent proof drain grate on utility sink. *Repair/replace missing lid and ensure lids are closed when not in use. *Ensure hood is cleaned and increase cleaning frequency as needed.Observed slight dust build up on the ceiling above the ice machine. Non-durable equipment observed. Observed that door gasket on walk-in cooler is damaged. Missing floor tiles were observed in prep area by grill. This will prevent tripping and possible injury. **Have someone on staff obtain Ohio Department of Health level 2 manager certification. 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 an outside digital reading of walk-in cooler at 48*F. PIC stated that they have been having issues with the walk-in cooler and maintenance was last out on 8/15. Floor of walk in freezer is dirty. Non-durable equipment observed. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. The physical facilities are not being maintained in good repair. Observed hand sink near service window being used as dump sink. Temperature reading on the exterior of the unit was not functioning. Observed the bun carts in need of cleaning. 3717-1-03.2(M) / Wiping cloths - use limitation. CORRECTIVE ACTION: PIC knew when cheese was prepared and labeled accordingly. Non-durable equipment observed. Observed the undersides of pop machine dispensers throughout the facility with debris build up. Observed a leak at the faucet in the men's restroom. Observed (1) raw burger patties being held at 47-50*F on the top portion of the meat cooler next to the grill. Provide thermometers for these units. Observed ground beef stored above ready to eat food in walk in cooler. 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.Critical CorrectedDuringInsp Refrigerated, ready-to-eat, TCS foods not properly date marked. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. Floor tiles are missing by fryer. 3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required. 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.Critical Equipment food-contact surfaces or utensils are dirty. Observed missing lid on dumpster and dumpsters lids open. *PIC discarded the cheese sauce. Provide proper sheilding for light. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Observed both dumpsters, for trash and cardboard, had their lids open. Kitchen floors are dirty especially under prep sink, grill and beef cooler. *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. CorrectedDuringInsp Food employee(s) not wearing a hair restraint. How to Sanitize . Observed salads stored in the salad reach in cooler at 50*F.To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130 F), or at 41F or less. *Repair/replace missing lid and ensure lids are closed when not in use. 3717-1-06.4(F) / Drying mops. Observed area surround dumpsters was dirty with trash and spill. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed clutter in back closet in dry storage. **Label containers and buckes with common name with a sticker or marker. Use guidelines should there be an incident. *Corrective Action: Ensure the walk-in cooler gaskets are replaced. Improper storage of food items. Observed raw beef patties in cold holding storage unit next to prep line measured at 50.1* F. **Raw food product must be stored at 41* F or below. 3717-1-06.2(I)(1) / Lighting - intensity (10) The light intensity in the walk-in refrigerator, dry food storage area, or other area during cleaning was less than ten foot candles. *Clean air vents. Observed both dumpsters, for trash and cardboard, had their lids open. Secure CO2 tank to building to prevent tipping and possible injury. Observed gaskets throughout the kitchen with a build-up of grime and food debris.Corrective Action: Ensure a cleaning frequency is in place to prevent build-up. This facility is a risk level IV because they are using time as a public health control for TCS (time/temperature controlled for safety) food products. Equipment and utensils are not being air dried. Unnecessary or nonfunctional items and /or litter on premises. 3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregationCritical Repeat Food not properly protected from contamination by separation, packaging, and segregation. Observed food on the floor of the freezer. No critical violations were documented at the time of inspection. Discussed no longer used that unit until it can be repaired and no longer stacking sheets without space in between then. *PIC reported that the burgers were recently brought out, burgers were placed into the bottom part of the cooler, which was holding proper temperature, at the time of inspection. *Clean and increase cleaning frequency.-Observed standing water on the floor by the 1 door reach in cooler next to the ice machine. Internal temperature of bacon was between 50-55*F. 2. Observed soiled sanitizer solution in the bucket by the burger grill and without sanitizer. Repeat Corrected During Inspection Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. *Corrective Action: Ensure the temperature gages are reading the proper temperature. 3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events. Equipment and/or components are not maintained in good working order. Corrected During Inspection Improper use and/or maintenance of wiping cloths. 3717-1-05.4(N) / Covering receptacles. Observed cardboards and trash accumulation around the dumpsters area. 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. No drain plugs in the trash dumpster. Ventilation system not maintained. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. Observed raw bacon over tomatoes in the walk-in cooler. CORRECTIVE ACTION: Clean drains and floors and maintain clean. Light intensity in prep area is at 27 foot candles. Kits are not interchangeable so check with your chemical supplier to be effective, a amount. Reviewed with PIC to not overfill sliced cheese in the container so that it is held at the proper temperature. Repeat CorrectedDuringInsp Improper storage of food items. Observed a large gap in the grease filter assembly above the grill. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. 0 Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. Priority Violations: 5. 3717-1-05.1(C)(1) / Handwashing sink - required water temperature Handwashing sink water below 100F. Repeat Non-food contact surfaces of equipment are unclean.-Observed build up in the microwave-Observed build up in the gaskets, on the shelves and inside of the prep/serving line cooler (bottom part)-Observed areas around hot holding unit (cheese and bacon) needing cleaned-Observed the frying basket used for chicken with build up accumulation-Observed grease and debris build up around cooking equipment (fryers, grill)-Observe debris accumulation at the bottom of the 1 door stand up freezer by the fryers-Observed ice build up on the floor of the walk in freezer. Repeat Non-food contact surfaces of equipment are unclean. Observed improper use and/or maintenance of wiping cloths. *Clean hand sinks throughout the facility. Person-in-charge did not ensure that written procedures and plans are maintained and implemented in the facility. Provide soap at this hand washing station. Observed some of the food being thrown away in dumpster. The carton was immediately moved. Chili hot held at 125*F. All TCS foods must be hot held at 135*F or hotter. 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. PIC cooked all bacon inside of reach in cooler immediately. Two-compartment sink used improperly for warewashing. Sweep and mop out freezer. Observed a broken grease filter assembly. Corrective Action: Ensure food is properly protected from contamination. Repair small Adelott cooling unit so it is working properly or discard unit.Install new tiles in places that are missing tiles. Food products that are left after 4 hours from when they were taken out of the walkin cooler will need to be discarded. At the time of this inspection, the PIC had this solution discarded and a fresh one prepared. The pan was discarded. endstream endobj startxref Replace all missing tiles so floor is level. 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. *Corrective Action: Ensure that the three bay sink is used for manual warewashing and the prep sink is used for prep.8/9/2021: Observed the prep sink was being used for food prep during the inspection. Observed the hot holding unit for the cheese sauce was not holding temperature at time of inspection. *Products iced down at time of inspection. Observed the heat lamp switch is broken & cannot be turned off.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. 3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.Critical Working containers of poisonous or toxic materials not properly labeled. 3717-1-04.2(I) / Sanitizing solutions - testing devices. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Store items being used on clean shelving.Dispose of all unneeded items. 3717-1-06.4(K) / Controlling pests.Critical Repeat Presence of live insects. Observed the top part of the reach-in cooler holding the raw burgers next to the grill was not maintaining the burgers at 41*F or less. Single-service and single-use articles not protected from contamination. Fix all light fixtures so lights are in working order. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Discussed time stamping and using all meat in cooler by 2:30PM. 3717-1-06.1(I) / Light bulbs - protective shielding. *Corrected: PIC discarded all needed items. *Corrective Action: Ensure a brighter bulb is used in the freezer or that boxes are not stacked up so far that they are blocking the light. *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. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. Plumbing system not properly maintained or repaired. Repeat Facility not maintained clean. Raw meat should always be stored below ready to eat food. VR 04 / Monitoring procedures being followed Repeat CorrectedDuringInsp Observed cheese was not time stamped per variance procedures. (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. Equipment and/or components are not maintained in good working order. %%EOF *Clean nozzle of pop machine in drive thru area. 2. All the bacon was prepped around 9AM and cooked by 12PM (within 4 hours). Observed the frosty machines not maintaining temperatures below 41*F. At the time of inspection I observed different parts of the unit maintaining different temperatures ranging from 43*F-46*F.Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Plumbing system not properly maintained or repaired. *Clean water and insure floor drain is working properly/not clogged. 3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage. Store items being used on clean shelving. *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. Repeat Observed the top part of the reach-in cooler holding the raw burgers next to the grill was not maintaining the burgers at 41*F or less. 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. No thermometer inside reach in cooler for raw bacon and beef patties. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. 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. Observed a build up of ice on condenser. *Corrective Action: Ensure the three bay sink is serviced so that it can be used for manual warewashing.8/9/2021: Observed the three compartment sink was fixed and available at time of inspection. 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. Equipment and/or components are not maintained in good working order. Observed the walk-in cooler operating at 52*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed debris on the floor of the walk in freezer and walk in cooler*Clean these surfaces and increase cleaning frequency. 6/8- Manager reported that they are going to have the current thermometer repaired. *PIC had an employee wipe it down. Observed the following in need of cleaning:(1) drip tray underneath the soda machine at the drive thru(2) product hot holding unit on the serving line (3) interior of the fryer freezer next to the fryers(4) interior of the hot holding wells where back-up cheese and chili are held(5) ventilation hood vents above the fryers and the grills(6) bun toaster- accumulation of crumb debris on the bottom(7) exterior of the lemonade machine (currently not being used)(8) lid holder at the drive thru(9) interior of microwave*Clean the above mentioned items 3717-1-05.4(P) / Maintaining refuse areas and enclosures. No sanitizer test kit available (chlorine). 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. 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. Observed the following in need of cleaning (numbers were kept from the original reported):(2) product hot holding unit on the serving line (3) interior of the fryer freezer next to the fryers (ice accumulation)(5) ventilation hood vents above the fryers and the grills (grease/dust accumulation)(6) bun toaster- accumulation of crumb debris on the bottom(7) exterior of the lemonade machine (currently not being used)(9) interior of microwave*Clean the above mentioned items 3717-1-05.4(O) / Using drain plugs. 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all timesCritical CorrectedDuringInsp Handwashing sink not accessible. Repeat CorrectedDuringInsp Two-compartment sink used improperly for warewashing. *Employees put hair restraints on during inspection. *Clean drain. At the time of inspection all TCS food items were transferred to the sandwich prep cooler, which was maintaining temperatures below 41*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Repeat No protective shielding on lights. 3717-1-06.4(A) / Repairing. Physical facilities not maintained in good repair. *Ensure dumpsters are covered when not in use. Sweep and mop kitchen floor as often as necessary to keep clean.Please pull out equipment and sweep and mop entire kitchen floor. Repeat Non-food contact surfaces of equipment are unclean. Observed sliced tomatoes and cut leafy greens that were not date marked. Non-food contact surfaces of equipment are unclean. 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 dumpster without lid on one side. *Clean area surrounding dumpsters 3717-1-06.4(B) / Cleaning - frequency and restrictions. No violations were documented at the time of inspection. *Food must be stored a minimum of 6" off of the floor. Ventilation system not maintained. 3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities. Repair to properly maintain facility. Pipe is below and inside drain. Observed light bulbs or heat lamp that were not properly shielded or coated where required. *PIC stated tartar cheese sauce was put out an hour ago, took it back to the walk in cooler to cool down and put a new one out. Food storage containers are not properly labeled. Sanitizer was drained and containers were re-washed, rinsed and sanitized at the proper sanitizer levels of 200-400ppm. Ventilation system not maintained. At the time of inspection the manager stated that the unit will be replaced. Observed no handwashing sign(s) posted at handwashing sink(s) used by employees. 3717-1-06.1(J) / Heating, ventilating, and air conditioning system vents. Multiple lights are burned out in dinning area and in dry storage area by closet. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Fix pipe so a proper air gap of 2 inches is present to prevent backflow and possible contamination of ice.Fix pipe so a proper air gap of 2 inches is present to prevent backflow and possible contamination of ice. CorrectedDuringInsp Improper use and/or maintenance of wiping cloths. Observed a build up of dust on fans in walk-in cooler and freezer. 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. 3717-1-04.2(B)(4) / Manual warewashing - two compartment sink requirements. 3717-1-04.2(B)(4) / Manual warewashing - two compartment sink requirements. Observed door gasket on the reach-in cooler door containing packets of salad dressings was in very poor condition. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. *Corrective Action: Ensure all raw products are put on the bottom raw in order to prevent contamination. Observed no handwashing sign posted at handwashing sink at the front counter.A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees. **Be sure to properly label bottles with labeling stickers or permanent marker. 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. 3717-1-04.4(P) / Warewashing equipment - determining chemical sanitizer concentration. The pan was put in the wash sink. Observed sanitizer was not working. 3717-1-06.4(A) / Repairing. Hot cheddar held at 127*F. All TCS food that is hot held must be held at 135*F or higher. Chili held at 125*F. Reheat chili to 165*F or hotter before hot holding at 135*F or above.Reheat chili to 165*F or hotter before hot holding at 135*F or above. Fix all light fixtures so lights are in working order. **Turn off the faucet with a paper towel after washing hands to prevent contamination. No thermometer inside reach in cooler for raw bacon and beef patties. Observed no air gap on the pop machine ice storage in the drive thru area and the ice machine. *Repair/replace lights. Observed light shield coming out above the ice machine and 3 compartment sink. At the time of inspection the salads were transferred into another unit maintaining temperatures below 41*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Dumpster lids left open. *Contact trash service to have a proper plug installed. 3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events. *Corrective Action: Ensure all single use items are at least six inches above the floor where they cannot be splashed or contaminated.8/9/2021: Observed all single use items were off of the floor. Improperly cleaned storage area for refuse, recyclables, or returnables. 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. Observed a tightly covered container of breakfast cheese sauce at 90*F in the walk-in cooler. 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