0 3717-1-04.1(Y) / Temperature measuring devices. 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. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. *Clean air vents. PIC put beef patties on the grill to cook and put new ones out. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. 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. Repeat The physical facilities are not being maintained in good repair. Limit amount of product in pans during slower periods. Observed dumpster without lid on one side. Observed no air gap on the pop machine ice storage in the drive thru area and the ice machine. Physical facilities not maintained in good repair. Please remember to store equipment and utensils on the rack above the three compartment sink to air dry. 3717-1-04.2(B)(4) / Manual warewashing - two compartment sink requirements. Light intensity in prep area is at 27 foot candles. Reportedly bump pads are only cleaned once a month. PIC had employee starting cleaning. *Corrected: Ice was removed during inspection. Observed the floor under the fryers in need of cleaning. 3717-1-05.4(O) / Using drain plugs. Buckets/Containers 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. 3717-1-04.1(Y) / Temperature measuring devices. Observed a buildup of debris and grease on the filters of both hoods in the kitchen. Priority Violations: 0. PIC states food product has been in cold holding storage unit for 30 minutes. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. 3717-1-06.4(A) / Repairing. *Replace door gasket on this door. Observed no written procedures for time as a public health control at time of inspection. Observed the cup dispensers by the drive thru in need of cleaning. Fix all light fixtures so lights are in working order. 263 0 obj <>/Filter/FlateDecode/ID[<48B2FAC94F588A459F29604DF9E0AD29>]/Index[235 52]/Info 234 0 R/Length 128/Prev 188701/Root 236 0 R/Size 287/Type/XRef/W[1 3 1]>>stream Observed a cleaning spray bottle that had a label that had warn off. 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. %PDF-1.5 % Employees are using ice as an aid to cold hold and are taking the temperature of the burgers every 30 minutes until unit is properly repaired. 3717-1-03.4(I)(2) / Time as a public health control - four hour time limitCritical Repeat Corrected During Inspection Improper use of time as a public health control (4 hours). Missing floor tiles were observed in prep area by grill. Repeat Non-food contact surfaces of equipment are unclean. Tomatoes at 47*F, mayo at 50*F, and ranch at 44*F. *Corrected: PIC discarded all needed food products during inspection.3. Equipment and/or components are not maintained in good working order. 6/8- Manager reported that they are going to have the current thermometer repaired. **Have someone on staff obtain Ohio Department of Health level 2 manager certification. Observed torn bags of garbage, dirt and litter all over dumpster pad. Repeat Waste receptacles not covered properly. *Ensure hot water is made available at all hand sinks. Repeat Physical facilities not maintained in good repair. Did not observe a thermometer in the serving line cooler and inside the beef patties cooler. The physical facilities are not being maintained in good repair. Observed scoop handles contacting food (shredded cheese) on the on the cold line.To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment and utensils, linens or single-use and/or single-service articles. Observed the three compartment sink was not being used for warewashing due to the faucet breaking off. Adjust/repair unit to ensure that it is functioning properly (2) raw bacon sitting out at room temperature at 72*F. PIC reported that the bacon was brought out to be cooked *bacon was immediately cooked at the time of inspection. CORRECTIVE ACTION: PIC time stamped items during inspection. 3717-1-02.4(C)(15) / Person in charge: duties - ensure written procedures and plans are maintained and implemented in the facility. *Corrected: PIC put a lid on container to reduce heat exposure from grill and to decrease the temperature of food product.2. Also observed beef patties in the cooler by the beef grill cold holding at about 45F. Observed the oven was not working & needs repaired.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. Replace all missing tiles so floor is level. 3717-1-06.4(A) / Repairing. Non-food contact surfaces of equipment are unclean. Observed the bottom gasket on the walk-in cooler needs to be replaced. This will prevent tripping and possible injury. *Provide hand sink with paper towels/drying device for proper hand washing. 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. No drain plugs in the trash dumpster. *Ensure food items are at least six inches above the floor at all times. Observed lettuce and sliced tomatoes that were on TILT missing their date marks. Observed raw beef above cheddar cheese sauce and next to sauce packets in walk-in cooler. *Clean hand sinks throughout the facility. Non-food contact surface(s) not cleaned at the required frequency. *Ensure items are date marked if they are not used within one day. Observed clutter in back closet in dry storage. *Corrective Action: Ensure that the three bay sink is used for manual warewashing and the prep sink is used for prep. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Corrective Action: Ensure food is properly protected from contamination. Observed debris on the floor of the walk in freezer and walk in cooler*Clean these surfaces and increase cleaning frequency. No protective shielding on lights. Deck scrub, wash and rinse dumpster pad so it is clean.Deck scrub, wash and rinse dumpster pad so it is clean. Observed a build up of ice on condenser. 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. No critical violations were documented at the time of inspection. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Observed missing cove base on either side of managers office. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Observed build up on nozzle of pop machine in drive thru area. The carton was immediately moved. Store ground beef on bottom shelf below ready to eat food. 3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities. Critical Repeat Corrected During Inspection . 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed no sign at handsink next to warewashing area. Provide proper sheilding for light. Observed a sanitizing bucket by the front counter at a measured concentration of <100ppm quaternary ammonium. Drain pipe from ice machine is not air gapped. Repeat CorrectedDuringInsp Improper storage of food items. 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. 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. 3717-1-02.4(A)(2) / PIC - Manager Certification Repeat Facility does not have an employee with manager certification in food protection. 3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage. Plumbing system not properly maintained or repaired. 3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.Critical TCS foods were not being held at the proper temperature. Corrected During Inspection Improper use and/or maintenance of wiping cloths. *Clean the above mentioned areas. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical PIC unable to demonstrate knowledge by having no critical violations. No thermometer inside reach in cooler for raw bacon and beef patties. Observed air break at ice maker in kitchen area. Corrective Action: Ensure a cleaning frequency is in place to prevent a build-up of grime and food debris. Inadequate equipment available for cooling, heating or holding food. Nonfood-contact surfaces constructed of unapproved materials. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Ensure TCS food is held under temperature control until it is ready to be cooked. 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. Store ground beef on bottom shelf below ready to eat food.Raw meat should be always be stored below ready to eat food. *Corrective Action: Ensure the walk-in cooler gaskets are replaced. * Have unit repaired/adjusted so that it holds food at 41*F or less. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Fix walk-in freezer and ice machine so that they are in working order. The manager has put a work order in to repair the hand washing sink. **Remove ice build up to ensure there is a tight seal around freezer door. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Floor of walk in freezer is dirty. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. 3717-1-06.1(I) / Light bulbs - protective shielding. **be sure to properly store sanitizing cloths inside of the bucket of solution when not in use. Observed flies in the kitchen area. Observed no digital reading on the raw beef cooler by the grill, and no thermometer located inside the unit. **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. 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