*Corrective Action: Ensure that the fly issue is handled by pest control. Observed the latch on the bun freezer door in need of repair. Repeat Inadequate equipment available for cooling, heating or holding food. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. Observed low to no sanitizer registering at the 3 compartment sink and sanitizer bucket by the burger grill. 3717-1-05.1(S)(2) / Plumbing system - maintained in good repair. 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. Hot hold cheddar at 135*F or higher. PIC applied date mark at time of inspection. Keep all TCS items iced down well until unit is repaired. Observed raw bacon over tomatoes in the walk-in cooler. Repeat Physical facilities not maintained in good repair. Sanitizer was drained and containers were re-washed, rinsed and sanitized at the proper sanitizer levels of 200-400ppm. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. CO2 tank is not secured to prevent tipping. **PIC states food product has been out less than 4 hours. Observed the walk-in cooler operating at 52*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. How to Sanitize . Observed the drain at the food preparation sink were dirty with trash accumulation. Reportedly bump pads are only cleaned once a month. Observed stained/damaged ceiling tiles throughout.**Repair/replace. Observed soiled sanitizer solution in the bucket by the burger grill and without sanitizer. 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 dust accumulation on the air vents, especially above the prep table. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Observed no light at the hood system above the fryers/grill station. 0.fabe*s- 9.VF"f3gj\ X/ )n\F{ y 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. -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. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Have a thermometer present in all cold holding units at all times. Manager labeled buckets during the time of inspection.To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Call pest control company for treatment. The carton was immediately moved. Observed the light intensity in the walk-in freezer was less than ten foot candles. 3717-1-06.4(A) / Repairing. Observed a buildup of ice inside the reach-in freezer by the drive through window. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Light intensity less than ten foot candles in required areas. Plumbing system not properly maintained or repaired. 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. 3717-1-06.4(A) / Repairing. 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. Observed improper storage of food items. Repair wall and tile to properly maintain. Missing tiles may cause accidental fall. Repeat Non-durable equipment (reach in salad cooler) observed. 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. *Corrective Action: Ensure the walk-in cooler gaskets are replaced. 3717-1-05.4(N) / Covering receptacles. Observed area surround dumpsters was dirty with trash and spill. No thermometer in small holding cooler for beef patties. Repeat Ambient air and water thermometers are not accurate. Single-service and single-use articles not protected from contamination. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 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. Hot hold chili at 135*F or hotter. Solution was replaced. 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 the light intensity in front of the burger grill at 30 foot candles of lighting.The light intensity shall be at least fifty foot candles (five hundred forty lux) at a surface where a food employee is working with food, utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. 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. Observed missing lid on dumpster and dumpsters lids open. Ambient air and water thermometers are not accurate. 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. VR 04 / Monitoring procedures being followed Repeat CorrectedDuringInsp No time stamp observed on cheese. 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 utensils are not being air dried. Light in back area over single use items is not properly sheilded.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. Improper storage of food items. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. Sweep and mop entire kitchen floor. Also observed beef patties in the cooler by the beef grill cold holding at about 45F. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Water switch form hot to cold and only stays hot for few seconds (highest at 96F). 3717-1-04.1(Y) / Temperature measuring devices. 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. 3717-1-04.8(E)(1) / Equipment, utensils, linens - storage. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Ventilation system not maintained. Observed both dumpsters, for trash and cardboard, had their lids open. 3717-1-04.1(Y) / Temperature measuring devices. 3717-1-06.4(A) / Repairing. 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. Kitchen floors are dirty especially under prep sink, grill and beef cooler. *PIC discarded the cheese sauce. Observed one set of light bulbs not working in the walk in cooler. 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. Date Summary; Sept. 23, 2022: Standard/Critical Control Point/Variance Inspection. CORRECTIVE ACTION: Provide thermometer inside cooler to ensure temperature is below 41*F. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Repeat No drain plugs in the trash dumpster. Observed no light at the hood system above the fryers/grill station. Observed sanitizer was not working. No drain plugs in the trash dumpster. 3717-1-03.4(I)(2) / Time as a public health control - four hour time limitCritical CorrectedDuringInsp Improper use of time as a public health control (4 hours). Observed cut tomatoes and gravy without date marking in walk in cooler. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Outdoor refuse containers without tight fitting lids, doors, or covers. *Contact trash service to have a proper plug installed. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Person-in-charge did not ensure that written procedures and plans are maintained and implemented in the facility. *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. 3717-1-04.1(Y) / Temperature measuring devices. *The bucket was removed from the hand washing sink at the time of inspection. 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. Repeat Facility not maintained clean. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Repeat Outdoor refuse containers without tight fitting lids, doors, or covers. *Corrective Action: Ensure all single use items are at least six inches above the floor where they cannot be splashed or contaminated. Repeat Non-durable equipment observed. *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. Observed hand sink by 3 compartment sink needing cleaned. Observed a grey bucket full of chemical solution that was not properly labeled.To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Please remember to store equipment and utensils on the rack above the three compartment sink to air dry. Repeat Non-food contact surfaces of equipment are unclean. 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. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Non-food contact surfaces of equipment are unclean. 500 Aurora RD W Suite #205, Sagamore Hills, Standard/Critical Control Point/Variance Inspection, Standard/Complaint/Critical Control Point Inspection, Standard/Critical Control Point Inspection. Corrective Action: Ensure a cleaning frequency is in place to prevent build-up of food and grime. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Missing floor tiles were observed in prep area by grill. Observed prep sink drain going into sewage floor drain. There was no working thermometer in the raw burger cooler. Facility not maintained clean. Hot cheddar held at 127*F. All TCS food that is hot held must be held at 135*F or higher. **Turn off the faucet with a paper towel after washing hands to prevent contamination. 3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required. There was no working thermometer in the raw burger cooler. Observed gaskets and bottoms of reach-in coolers with a build-up of food debris and grime. 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. Observed items were being stacked while wet during the inspection. *Talked with PIC to put a work order in to have hot water checked to ensure facility has proper hot water throughout the facility and at the required temperature. Repeat Non-durable equipment observed. Corrected During Inspection Improper use and/or maintenance of wiping cloths. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3717-1-02.4(C)(15) / Person in charge: duties - ensure written procedures and plans are maintained and implemented in the facility. Repeat Non-durable equipment observed. Food products that are left after 4 hours from when they were taken out of the walkin cooler will need to be discarded. Observed the bottom gasket on the walk-in cooler needs to be replaced. Temperature reading on the exterior of the unit was not functioning. Repeat Facility not maintained clean. 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. Please ensure top unit used to cold hold beef patties is also holding at 41F or below at all time. Install new tiles in places that are missing tiles. Observed torn gaskets on reach-in coolers throughout kitchen. The physical facilities are not being maintained in good repair. 3717-1-02.2 (C ) / Hands and arms: when to washCritical Corrected During Inspection Food employee(s) did not wash hands when required. 3717-1-04.1(Y) / Temperature measuring devices. **Remove ice build up to ensure there is a tight seal around freezer door. 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. Repeat Facility not maintained clean. Observed a buildup of debris and grease on the filters of both hoods in the kitchen. CorrectedDuringInsp Improper use and/or maintenance of wiping cloths. Store ground beef on bottom shelf below ready to eat food.Raw meat should be always be stored below ready to eat food. 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. Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. 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. The facility has a variance allowing the cheese to be held out of temperature control pending the cheese is properly time stamped. 3717-1-02.2(B) / Hands and arms: cleaning procedure.Critical Food employee(s) are not using proper procedure when washing hands and arms. Observed damage to tile cove base by back door. 3717-1-06.2(B) / Handwashing cleanser - availability. *Contact trash service to have a proper plug installed. Observed no towels or drying device at the handwashing sink by the drive thru window. Observed several cleaning issues:-Buildup of debris on the walls around the warewashing sink.-Buildup of debris underneath the chicken nugget/fry warmer.-Buildup of liquid in cooler housing raw beef next to grill.-Buildup of debris on the inside of door handles on cold and hot holding equipment. 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Fix walk-in freezer and ice machine so that they are in working order. Observed the cup dispensers by the drive thru in need of cleaning. Non-priority Violations: 2. CORRECTIVE ACTION: PIC date marked gravy and discarded tomatoes. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. This will prevent tripping and possible injury. Observed door gasket on the reach-in cooler door containing packets of salad dressings was in very poor condition. Observed torn gaskets on reach-in coolers throughout kitchen. There is no test kit available for measuring the concentration of the sanitizer.To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. 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. 3717-1-04(I) / Nonfood-contact surfaces - materials. Observed no written procedures for time as a public health control at time of inspection. 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. 3717-1-06.4(A) / Repairing. Hot hold cheddar at 135*F or higher.All TCS food that is hot held must be held at 135*F or higher. Three-compartment sink not available for manually washing, rinsing, and sanitizing of utensils. Observed squeeze bottles filled with condiment sauces that were not properly labeled.Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized. *PIC open test kit during inspection to test sanitizer. 3717-1-06.4(B) / Cleaning - frequency and restrictions. endstream endobj 236 0 obj <. PIC moved beef patties to walk in cooler at time of inspection. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. *Clean and maintain area clean. Observed a hole in the wall by the cup storage in the back and hole in the wall by the mop sink. Keep dumpster lids closed at all times to prevent rodent activity.Keep dumpster lids closed at all times to prevent rodent activity. CORRECTIVE ACTION: PIC moved bottle into first aid kit. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Handwashing sign(s) not posted. Maintenance had a digital reading of 34*F at 5:30pm. *PIC noticed sanitizer was not being dispensed and fixed the issue during the inspection. 286 0 obj <>stream 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. 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. Store ground beef on bottom shelf below ready to eat food. According to manager on duty repair company is in the process of repairing unit - needed to get a part and will return. 3717-1-06.1(A) / Floors, walls, and ceilings. Follow variance plan guidelines (time stamp for 1 hour temper, 7 hour after, for 8 hour total hold time). 3717-1-05.4(N) / Covering receptacles. Physical facilities not maintained in good repair. 3717-1-04.8(A) / Equipment and utensils - air-drying required. 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. Properly hold all TCS foods. * Have unit repaired/adjusted so that it holds food at 41*F or less. Observed flies in the kitchen area. Plumbing system not properly maintained or repaired. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 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. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. 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. 3717-1-04.1(Y) / Temperature measuring devices. Facility is a risk level IV due to reheating in bulk. *Corrected: All chilli was discarded during inspection. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. CORRECTIVE ACTION: PIC knew when cheese was brought out to be tempered and time stamped accordingly. Cold hold units should be 41*F or below at all times. 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Categories: e60 m5 reliability upgrades
