3717-1-05.1(S) / Plumbing system - maintained in good repair. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 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 drains under ice machine and 3 compartment sink appeared to be clogged and not draining causing standing water. Non-priority Violations: 2. Discussed time stamping and using all meat in cooler by 2:30PM. Repeat Physical facilities not maintained in good repair. CORRECTIVE ACTION: PIC moved frosty mix to a higher shelf. Dispose of all unneeded items. *Corrected: Ice was removed during inspection. *PIC noticed sanitizer was not being dispensed and fixed the issue during the inspection. 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. 3717-1-04.1(Y) / Temperature measuring devices. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Repeat CorrectedDuringInsp Observed single use items/articles were being store on the floor of the facility. PIC applied time stamp at time of inspection. No hot water in men's bathroom. Walk-in freezer and ice machine broke. Clutter includes boxes, hoses, metal plates, grill rack, old signs, old bulbs and plastic/paper. *Corrective Action: Ensure the walk-in cooler gaskets are replaced. The carton was immediately moved. Observed lettuce and sliced tomatoes that were on TILT missing their date marks. 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. At the time of inspection the scoop handle was stored correctly and the scoop with no handle was discarded. Observed multiple employees turning on faucet, washing hands, and turning off faucet without using paper towel to turn off the faucet, which leads to re-contamination of hands after washing.To prevent contamination, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink as specified in 3717-1-02.2 (B). 3717-1-05.1(S)(2) / Plumbing system - maintained in good repair. *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. Repeat Facility not maintained clean. CORRECTIVE ACTION: Provide thermometer inside cooler to ensure temperature is below 41*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 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. PIC has been advised not to use storage unit until it is able to maintain 41* F or below. Facility has adequate equipment for temperature control. Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Repeat Light intensity less than ten foot candles in required areas. Nonfood-contact surfaces constructed of unapproved materials. Observed stained/damaged ceiling tiles throughout.**Repair/replace. Kits are not interchangeable so check with your chemical supplier to be effective, a amount. *Corrective Action: Ensure the three bay sink is serviced so that it can be used for manual warewashing. *Clean nozzle of pop machine in drive thru area. *Corrective Action: Ensure that the fly issue is handled by pest control. Observed cheese without a time stamp. Observed dumpster without lid on one side. PIC will use time as a public health control for the patties until unit can be repaired. Sweep and mop entire kitchen floor. This will prevent tripping and possible injury. 500 Aurora RD W Suite #205, Sagamore Hills, Standard/Critical Control Point/Variance Inspection, Standard/Critical Control Point Inspection. Food storage containers are not properly labeled. Repeat Improper storage of food items. Did not observe a thermometer in the serving line cooler and inside the beef patties cooler. 3717-1-03.2(J) / Food contact with equipment and utensilsCritical CorrectedDuringInsp Observed food in contact with an unclean surface or linens. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Handwashing sink is being used for purposes other than handwashing. Observed cut tomatoes and gravy without date marking in walk in cooler. 3717-1-04.1(Y) / Temperature measuring devices. Solution was replaced. Observed missing floor tiles underneath the hood in the kitchen. 3717-1-04.1(Y) / Temperature measuring devices. Observed light bulbs or heat lamp that were not properly shielded or coated where required - light in back over single use items 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. Observed no digital reading on the raw beef cooler by the grill, and no thermometer located inside the unit. *Ensure hot water is made available at all hand sinks. Observed no handwashing sign(s) posted at handwashing sink(s) used by employees. Secure CO2 tank to building to prevent tipping and possible injury. *Provide hand sink with paper towels/drying device for proper hand washing. **PIC states it has been in walk in cooler less than 24 hours. Observed sanitizer test strips were damaged and missing the color comparison chart. Repeat CorrectedDuringInsp Improper storage of food items. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-04.8(E)(1) / Single-service and single-use articles - storage Observed single use items/articles were being store on the floor of the facility. Equipment and/or components are not maintained in good working order. *Ensure hood is cleaned and increase cleaning frequency as needed.Observed slight dust build up on the ceiling above the ice machine. Reportedly bump pads are only cleaned once a month. 3717-1-05.4(N) / Covering receptacles. Store all food at least 6 inches off of the floor on a non porous surface.Store all food at least 6 inches off of the floor on a non porous surface. Facility not maintained clean. Please remember to store equipment and utensils on the rack above the three compartment sink to air dry. Hot hold cheddar at 135*F or higher. Dumpster pad is dirty with trash. 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. Sanitizer bucket was also replaced. 3717-1-05.1(S) / Plumbing system - maintained in good repair. 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. 3717-1-03.4(I)(1) / Time as a public health control - written procedures No written procedures for time as a public health control. 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. 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. According to the store manager the food products stored in the mini cooler had not been stored in the unit for longer than four hours and all products came from the walk in cooler which was maintaining temperatures below 41*F. The store manager transferred the products to the sandwich cooler. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all timesCritical CorrectedDuringInsp Handwashing sink not accessible. 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 will prevent tripping and possible injury. Keep dumpster lids closed at all times to prevent rodent activity.Keep dumpster lids closed at all times to prevent rodent activity. 3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardnessCritical Repeat Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. 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. Cold hold units should be 41*F or below at all times.Have a thermometer present in all cold holding units at all times. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. No critical violations were documented at the time of inspection. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. *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. New product was delivered from other facilities and is being placed in function units until the walk-in cooler is repaired. 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. *Ensure hot water is made available at all hand sinks. Hot hold cheddar at 135*F or higher.All TCS food that is hot held must be held at 135*F or higher. The pan was put in the wash sink. Plumbing system not properly maintained or repaired. This facility is a risk level IV for the following reasons. 3717-1-03.2(M) / Wiping cloths - use limitation. 3717-1-06.4(A) / Repairing. Walk-in freezer and ice machine broke. Observed (1) raw burger patties being held at 47-50*F on the top portion of the meat cooler next to the grill. 3717-1-06.4(A) / Repairing. Raw meat should always be stored below ready to eat food. Observed torn gaskets on reach-in coolers throughout kitchen. 286 0 obj <>stream Observed sanitizer was not working. * Have unit repaired/adjusted so that it holds food at 41*F or less. Ventilation system not maintained. *Clean. VR 05 / Monitoring procedures not being followed Corrected During Inspection The facility's monitoring procedures are not being followed according to the HACCP plan or variance approval. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. *Ensure that all food and single use items are stored 6" off the floor. Pipe is below and inside drain. Observed hand sink by 3 compartment sink needing cleaned. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. CO2 tank is not secured to prevent tipping. * Replace light shield above potato storage or replace bulbs with shatterproof bulbs. Food that is hot held must be held at 135 * F or higher discussed time and. - maintained in good repair control Point inspection until it is able to 41... Stored below ready to eat food of pop machine in drive thru area unclean surface or linens has. 3717-1-03.2 ( Q ) / Plumbing system - maintained in good repair 1 ) / using a sink. 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