Feb. 27, 2015: Standard Inspection. 3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required. -Observed the floor throughout the facility needing cleaned: build up and debris underneath shelves and holding/cooking units. Observed some of the food being thrown away in dumpster. 3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.Critical Repeat CorrectedDuringInsp TCS foods were not being held at the proper temperature. 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. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. 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. 3717-1-05.4(O) / Using drain plugs. Physical facilities not maintained in good repair. 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. *Corrective Action: Items were stacked to the side to be re-washed later. 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. Repeat Waste receptacles not covered properly. Hot hold cheddar at 135*F or higher.All TCS food that is hot held must be held at 135*F or higher. Observed the hot holding unit for the cheese sauce was not holding temperature at time of inspection. Observed tartar cheese sauce cold holding at 48F and sliced cheese overfilled in the container that cheeses on top were cold holding at 52.8F in the serving line. Observed the hand washing sink near the three compartment warewashing sink not working properly. The carton was immediately moved. 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. 3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage. Observed a plastic pan with a corner missing. Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. The handles on the hand washing sink are not able to turn the water off. Observed no soap at handwashing sink by the drive thru window. 6/8- PIC reported that the unit was serviced on 6/7 however it's still not working and they have to have the unit looked at again. Ambient air and water thermometers are not accurate. *Items were moved during inspection. Repeat No protective shielding on lights. 3717-1-05.1(S) / Plumbing system - maintained in good repair. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Light intensity less than fifty foot candles in required areas. **PIC states food product has been out less than 4 hours. *Clean. *Ensure hot water is made available at all hand sinks. Repair/replace to properly maintain unit. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Cut lettuce and cut tomatoes were not time stamped from when they were pulled out of temperature control or when they should be used/discarded. Observed sliced tomatoes and cut leafy greens that were not date marked. Observed food debris build up inside hot holding wells and on counter space around them. Observed chilli at 57*F in hot holding. *Corrected: Ice was removed during inspection. CORRECTIVE ACTION: Clean drains and floors and maintain clean. *Tomatoes were date marked during inspection. At the time of inspection the reach in salad cooler was maintaining temperatures above 50*F.Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Repeat Facility not maintained clean. Item was moved at the time of inspection per PIC. *Repair cooler or properly dispose of it. Waste receptacles not covered properly. 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. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 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. 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. Hot cheddar held at 127*F. All TCS food that is hot held must be held at 135*F or higher. *Corrective Action: Items were stacked to the side to be re-washed later. Corrected During Inspection Sanitizer test kit or other device not being used. *Corrective Action: Ensure that the fly issue is handled by pest control. 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. 3717-1-06.4(A) / Repairing. 3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. 3717-1-06.1(A) / Floors, walls, and ceilings. 3717-1-06.1(I) / Light bulbs - protective shielding. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Raw beef had an internal temperature of 45*F. Cold hold beef at 41*F or lower at all times. 3717-1-04.4(P) / Warewashing equipment - determining chemical sanitizer concentration. 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. Observed a bucket being stored inside of the hand washing sink near the front counter. Observed area surround dumpsters was dirty with trash and spill. 3717-1-06.2(E) / Handwashing signage. Dispose of all garbage and litter. Observed missing cove base on either side of managers office. 3717-1-04.2(B)(4) / Manual warewashing - two compartment sink requirements. 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. Physical facilities not maintained in good repair. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 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 a missing lid at the waste receptacle. 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. Provide proper sheilding for light. *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. Date Summary; Sept. 23, 2022: Standard/Critical Control Point/Variance Inspection. Buckets/Containers Observed vanilla frosty mix (43*F), chocolate frosty mix (43*F), milk (46*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. Equipment and/or components are not maintained in good working order. Observed no light at the hood system above the fryers/grill station. *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. Observed debris on the floor of the walk in freezer and walk in cooler*Clean these surfaces and increase cleaning frequency. No thermometer inside reach in cooler for raw bacon and beef patties. 3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregationCritical Food not properly protected from contamination by separation, packaging, and segregation. Sanitizer was then observed at the required concentration. Keep vomit and diarrhea clean up plan on file and posted. 3717-1-04.8(A) / Equipment and utensils - air-drying required. 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. Observed one set of light bulbs not working in the walk in cooler. Equipment and/or components are not maintained in good working order. Repeat Facility not maintained clean. 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. Non-durable equipment observed. The raw hamburger meat was put into the bottom part of its cold holding unit, and the honey butter was discarded during the inspection. Pipe is below and inside drain. Dispose of all trash. Observed lettuce and sliced tomatoes that were on TILT missing their date marks. Solution was replaced. *Food must be stored a minimum of 6" off of the floor. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed a cardboard box utilized as a floor mat at the drive through window. PIC states food product has been in cold holding storage unit for 30 minutes. *Clean hand sinks throughout the facility. Observed the mini cooler maintaining temperatures above 41*F.Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Improper storage of food items. 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. 3717-1-03.2(M) / Wiping cloths - use limitation. 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. 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. Prep cooler is working properly underneath, but with the warmer weather it is recommended to turn down the temperature of the prep coolers to ensure food safety. Observed that several TCS products on line make table were not being properly held at 41*F or less. 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. Three-compartment sink not available for manually washing, rinsing, and sanitizing of utensils. Sweep and mop kitchen floor as often as necessary to keep clean.Please pull out equipment and sweep and mop entire kitchen floor. No protective shielding on lights. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. *Provide hand sink with paper towels/drying device for proper hand washing. Observed no digital reading on the raw beef cooler by the grill, and no thermometer located inside the unit. Non-priority Violations: 2. Sweep and mop out freezer. VR 04 / Monitoring procedures being followed Repeat CorrectedDuringInsp Observed cheese was not time stamped per variance procedures. PIC moved beef patties to walk in cooler at time of inspection. 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. 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. Observed a build up of dust on fans in walk-in cooler and freezer. 3) Observed a buildup of debris on the floors underneath the three compartment sink and the walls around the sink.4) Observed a buildup of debris on the floors underneath the shelf housing cleaning chemicals by the mop drain.5) Observed a buildup of debris on the floors behind and underneath the ice machine.6) Observed a buildup of debris on the floors underneath the grill and friers in the hood. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. 3717-1-05.1(C)(1) / Handwashing sink - required water temperature Handwashing sink water below 100F. Observed sanitzier buckets near front registers not labeled. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. 3717-1-06.2(E) / Handwashing signage. Equipment and utensils are not being air dried. Repeat CorrectedDuringInsp Improper storage of food items. 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. The pan was put in the wash sink. Repeat CorrectedDuringInsp Improper storage of food items. Observed low to no sanitizer registering at the 3 compartment sink and sanitizer bucket by the burger grill. 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. Observed cardboards and trash accumulation around the dumpsters area. (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 missing lid on dumpster and dumpsters lids open. Observed a cleaning spray bottle that had a label that had warn off. Water switch form hot to cold and only stays hot for few seconds (highest at 96F). **Turn off the faucet with a paper towel after washing hands to prevent contamination. Observed the following TCS foods not being cold held at the proper temperature:- cut leafy greens 49*F- cooked ground beef 48*F- tomatoes 47*- raw beef 46*F - sour cream 47*F- cheese 47*FPIC measured temperatures with facility thermometer and received the same temperatures. Observed items were being stacked while wet during the inspection. %%EOF Repeat Facility not maintained clean:1) Observed a buildup of debris on the floors by the prep cooler at the drive through window.2) Observed a buildup of debris on the floors underneath the pop bibs. Observed hand sink by 3 compartment sink needing cleaned. Repeat Non-durable equipment observed. Observed flies inside kitchen, primarily near mop sink. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations Critical Repeat PIC unable to demonstrate knowledge by having no critical violations. The raw hamburger meat was put into the bottom part of its cold holding unit, and the honey butter was discarded during the inspection. Corrected During Inspection Observed no towels or hand drying device at the handwashing sink(s). *As the variance states, "each container of cheese slices being held at room temperature shall be marked or otherwise identified to indicate the time that is eight hours past the point in time when the food is removed from temperature control" 3717-1-03.4(E) / Cooling methods - temperature and time control. 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.Critical Equipment food-contact surfaces or utensils are unclean. Store items being used on clean shelving. 3717-1-04.1(L) / Ambient air and water temperature measuring devices - accuracy. 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.Critical Equipment food-contact surfaces or utensils are dirty. Repair to properly maintain facility. 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