3717-1-05.4(O) / Using drain plugs. Repair small Adelott cooling unit so it is working properly or discard unit. *Corrective Action: Ensure the walk-in cooler gaskets are replaced. Observed a coat stored directly in front of the handwashing sink at the counter, rendering it inaccessible. Repeat No drain plugs in waste receptacle. New product was delivered from other facilities and is being placed in function units until the walk-in cooler is repaired. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. Food products that are left after 4 hours from when they were taken out of the walkin cooler will need to be discarded. The plumbing system was not properly maintained. endstream endobj 236 0 obj <. 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. Repeat Physical facilities not maintained in good repair. Repeat Physical facilities not maintained in good repair. Observed gloves below chemical sanitizer. Observed boxes of fry cartons and straws on floor in office. Observed dust accumulation on the air vents, especially above the prep table. CORRECTIVE ACTION: PIC date marked gravy and discarded tomatoes. At the time of inspection the manager printed off a copy of the variance. Fix walk-in freezer and ice machine so that they are in working order. CorrectedDuringInsp Improper storage of food items. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. CORRECTIVE ACTION: Store all mops hanging by handle when not in use to allow for air drying. 3717-1-06.4(A) / Repairing. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed hand sinks throughout the facility with hot water below 100F. Observed raw bacon over tomatoes in the walk-in cooler. Buckets/Containers 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. Single-service and single-use articles not protected from contamination. There was no working thermometer in the raw burger cooler. 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. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Repeat Non-durable equipment observed. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Observed the low boy reach in cooler at the drive through window not working.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. 3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.Critical TCS foods were not being held at the proper temperature. Walk-in freezer and ice machine broke. All cold held TCS food must be held at 41*F or colder at all times. 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. 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. Observed raw beef patties with internal temperature of 47-50*F in reach in cooler next to grill. *Clean air vents. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. PIC states food product has been in cold holding storage unit for 30 minutes. Repair to properly maintain facility. 3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.Critical Working containers of poisonous or toxic materials not properly labeled. Repeat Physical facilities not maintained in good repair. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. 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. 3717-1-05.1(S) / Plumbing system - maintained in good repair. Temperature reading on the exterior of the unit was not functioning. *Corrected: Ice was removed during inspection. 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. Missing floor tiles were observed in prep area by grill. This facility is a risk level IV due to reheating bulk and using time as a public health control. *Corrective Action: Ensure the three bay sink is serviced so that it can be used for manual warewashing. Repeat Waste receptacles not covered properly. Observed build up on nozzle of pop machine in drive thru area. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Fix all light fixtures so lights are in working order. Non-food contact surfaces of equipment are dirty. Repeat Corrected During Inspection Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. All the bacon was prepped around 9AM and cooked by 12PM (within 4 hours). Food storage containers are not properly labeled. Physical facilities not maintained in good repair. Floor tiles are missing by fryer. No covered receptacle in women's restroom. The handles on the hand washing sink are not able to turn the water off. 3717-1-05.4(N) / Covering receptacles. Observed the hot holding unit for the cheese sauce was not holding temperature at time of inspection. PIC cooked all bacon inside of reach in cooler immediately. Observed soiled sanitizer solution in the bucket by the burger grill and without sanitizer. PIC applied time stamp at time of inspection. Install new tiles in places that are missing them.Install new tiles in places that are missing them. 3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage. Repeat Observed light bulbs or heat lamp that were not properly shielded or coated where required. 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. 3717-1-05.1(C)(1) / Handwashing sink - required water temperature Handwashing sink water below 100F. 3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events. Repeat No drain plugs in the trash dumpster. Non-priority Violations: 2. Observed one set of light bulbs not working in the walk in cooler. Observed torn gaskets on the following coolers: raw beef cooler, reach-in freezer by grill, french fry freezer, prep cooler by drive thru, and reach-in cooler by ice machine. Sanitizer bucket was also replaced. Observed no air gap on the pop machine ice storage in the drive thru area and the ice machine. Observed no time marking on containers with Schreibers Food Sliced pasteurized American Cheese.To prevent the growth of pathogens: If time without temperature control is used for TCS food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service, written procedures that specify methods of compliance with this rule shall be prepared in advance, maintained in the FSO or RFE, and made available to the licensor. 3717-1-02.4(A)(2) / PIC - Manager Certification Repeat Facility does not have an employee with manager certification in food protection. Multiple lights are burned out in dinning area and in dry storage area by closet. Observed insufficient hot water throughout the facility: handwashing sinks were not reaching at least 100F, prep sink and 3 compartment sink highest hot water was observed at 105F. Improper storage of food items. Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. 3717-1-06.4(A) / Repairing. Use guidelines should there be an incident. Hot hold cheddar at 135*F or higher. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Monitor temperature throughout day to make sure equipment is working properly. *PIC had an employee wipe it down. Repeat Facility not maintained clean. Improperly cleaned storage area for refuse, recyclables, or returnables. 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. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 3717-1-06.2(B) / Handwashing cleanser - availability. Observed the bottom gasket on the walk-in cooler needs to be replaced. 3717-1-02.2 (C ) / Hands and arms: when to washCritical Corrected During Inspection Food employee(s) did not wash hands when required. 3717-1-05.4(H) / Toilet room receptacle - covered. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 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.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 - provide thermometers for all cold holding units to properly monitor holding temperatures. Provide proper sheilding for light. 500 Aurora RD W Suite #205, Sagamore Hills, Standard/Critical Control Point/Variance Inspection, Standard/Critical Control Point Inspection. Repeat Ambient air and water thermometers are not accurate. 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. *Corrected: All chilli was discarded during inspection. The pan was put in the wash sink. Observed torn bags of garbage, dirt and litter all over dumpster pad. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical CorrectedDuringInsp Handwashing sink is being used for purposes other than handwashing. Mops dried improperly. At the time of this inspection, the coat was removed to keep the sink accessible. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Also observed beef patties in the cooler by the beef grill cold holding at about 45F. Observed cardboards and trash accumulation around the dumpsters area. Ensure sink is clear and accessible for use at all times. Unnecessary or nonfunctional items and /or litter on premises. 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. Repeat Non-durable equipment observed. *Provide air gap for drain lines. Item was moved at the time of inspection per PIC. No drain plugs in the trash dumpster. *Employees put hair restraints on during inspection. Corrected During Inspection Observed no towels or hand drying device at the handwashing sink(s). 3717-1-04.8(A) / Equipment and utensils - air-drying required. 3717-1-06.4(A) / Repairing. Observed both dumpsters, for trash and cardboard, had their lids open. 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. Observed handwashing sink with a sanitizer bucket in it. Observed a build up of ice on condenser. Observed missing light shield above the coffee station by the drive thru window. * Have unit repaired/adjusted so that it holds food at 41*F or less. 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. Replace all missing tiles so floor is level. 3717-1-05.4(O) / Using drain plugs. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Repeat Outdoor refuse containers without tight fitting lids, doors, or covers. Discussed no longer used that unit until it can be repaired and no longer stacking sheets without space in between then. *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. Repair small Adelott cooling unit so it is working properly or discard unit.Install new tiles in places that are missing tiles. *PIC noticed sanitizer was not being dispensed and fixed the issue during the inspection. Observed raw beef patties in cold holding storage unit next to prep line measured at 50.1* F.**PIC states beef patties have been in storage unit for 30 minutes. Observed the floor under the fryers in need of cleaning. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. *Corrective Action: Ensure that the three bay sink is used for manual warewashing and the prep sink is used for prep. Repeat Non-durable equipment (reach in salad cooler) observed. 3717-1-06.4(K) / Controlling pests.Critical Presence of live insects. Repeat Facility not maintained clean. Non-food contact surfaces of equipment are unclean. *Clean and increase cleaning frequency.-Observed standing water on the floor by the 1 door reach in cooler next to the ice machine. Repair wall and tile to properly maintain. 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. PIC moved beef patties to walk in cooler at time of inspection. 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. The manager has put a work order in to repair the hand washing sink. *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. **Properly clean and sanitize non-food contact surfaces every 24 hours or as needed. Missing floor tiles were observed in prep area by grill. No hand washing sign at drive thru hand washing station.A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees. 3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardnessCritical Corrected During Inspection Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. 3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.Critical Observed a direct connection between the sewage system and the drain originating from the ice machine in drive thru. Date Summary; Sept. 23, 2022: Standard/Critical Control Point/Variance Inspection. Observed air break at ice maker in kitchen area. *Replace door gasket on this door. Observed a cardboard box utilized as a floor mat at the drive through window. 3717-1-05.1(S) / Plumbing system - maintained in good repair. Secure CO2 tank to building to prevent tipping and possible injury. Power wash and sanitize dumpster pad. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. *Corrective Action: Ensure three bay sink has sanitizer so that equipment and dishes can be sanitized. Ambient air and water thermometers are not accurate. Observed raw bacon stored over top of ready-to-eat frosty mix. Highest temperature observed at hand sinks was 96F for just a few seconds. Observed improper use and/or maintenance of wiping cloths. -Observed the floor throughout the facility needing cleaned: build up and debris underneath shelves and holding/cooking units. Observed the prep sink was being used for warewashing. *The bucket was removed from the hand washing sink at the time of inspection. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed old food, grease and dirt all over the noted areas. Temperature sensitive food products in prep cooler near ice machine at temperatures ranging from 44*F - 50*F. Ex. Facility is a risk level IV due to reheating in bulk. Observed food on the floor of the freezer. The manager stated that the unit will be repaired soon. Repeat CorrectedDuringInsp Improper storage of food items. CORRECTIVE ACTION: PIC moved frosty mix to a higher shelf. Raw beef had an internal temperature of 45*F. Cold hold beef at 41*F or lower at all times. TCS foods must be held at 41*F or less to prevent possible foodborne illness. Priority Violations: 5. *Ensure items are date marked if they are not used within one day. Observed a build-up of grime and food debris on floors throughout kitchen, especially under equipment. *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. Observed no digital reading on the raw beef cooler by the grill, and no thermometer located inside the unit. Observed sanitizer test kit unopen showing facility does not use test kit while no sanitizer was being registered- sanitizer was not being dispensed. Observed damage to tile cove base by back door. 3717-1-04.1(Y) / Temperature measuring devices. 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. Non-food contact surfaces of equipment are unclean. *Corrective Action: Items were stacked to the side to be re-washed later. *Ensure food items are at least six inches above the floor at all times. Dispose of all unneeded items. 286 0 obj <>stream 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. 3717-1-03.2(M) / Wiping cloths - use limitation. Pull out fryer and grill to clean under them. *Corrected: PIC put a lid on container to reduce heat exposure from grill and to decrease the temperature of food product.2. 3717-1-06.1(J) / Heating, ventilating, and air conditioning system vents. 3717-1-06.4(B) / Cleaning - frequency and restrictions. This will prevent tripping and possible injury. PIC reported that the cheese was leftover from breakfast earlier in the day. 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. 3717-1-03.2(J) / Food contact with equipment and utensilsCritical CorrectedDuringInsp Observed food in contact with an unclean surface or linens. Dumpster pad is dirty with trash. 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. Observed the walk-in cooler operating at 52*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed the temperature gage on the outside freezer displaying the incorrect temperature. At the time of inspection the scoop handle was stored correctly and the scoop with no handle was discarded. 3717-1-06.1(I) / Light bulbs - protective shielding. 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. *Repair and replace light shields. 3717-1-04.4(P) / Warewashing equipment - determining chemical sanitizer concentration. Repeat Waste receptacles not covered properly. Observed dumpster without lid on one side. *Repair and replace light shields. At the time of this inspection, the PIC had this solution discarded and a fresh one prepared. Observed hand sink near service window being used as dump sink. 3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.Critical Repeat Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. CorrectedDuringInsp No written procedures for responding to vomiting or diarrheal events. Hot hold cheddar at 135*F or higher.All TCS food that is hot held must be held at 135*F or higher. Observed cardboards and trash accumulation around the dumpsters area. Observed waste receptacle drains that did not have plugs.Drains in receptacles and waste handling units for refuse, recyclables, or returnables shall have drain plugs in place. 3717-1-04.1(Y) / Temperature measuring devices. Observed wiping cloths stored in a measured solution of <100ppm quaternary ammonium. Nonfood-contact surfaces constructed of unapproved materials. Equipment and/or components are not maintained in good working order. 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. 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. *Contact trash service to have a proper plug installed. Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. *Provide hand sink with soap for proper hand washing. 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. 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.Critical Equipment food-contact surfaces or utensils are unclean. Observed the temperature gage on the walk-in cooler as well as the freezer were both blank. Internal temperature of bacon was between 50-55*F. 2. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.Critical Repeat CorrectedDuringInsp Refrigerated, ready-to-eat, TCS foods not properly date marked. 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. Repeat Ambient air and water thermometers are not accurate. Repeat CorrectedDuringInsp Improper storage of food items. Employee eating, drinking, or using tobacco in non-designated area. Chain or strap CO2 tank to wall to prevent tipping. Dumpster lids left open. *Clean drain. Observed buns stored on floor of freezer. No sanitizer test kit available (chlorine). Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 3717-1-06.4(A) / Repairing. Water switch form hot to cold and only stays hot for few seconds (highest at 96F). 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. *Repair/replace lights. 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. 6/8 - PIC reported that several gaskets have been ordered. 3717-1-04.1(Y) / Temperature measuring devices. 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all timesCritical CorrectedDuringInsp Handwashing sink not accessible. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 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: PIC knew when cheese was brought out to be tempered and time stamped accordingly. CORRECTIVE ACTION: Use hand sink only for hand washing. Repeat Improper storage of food items. Equipment and utensils are not being air dried. 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. 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. Maintenance was called to fix the issue and all TCS items were discarded. 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. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Handwashing sink is being used for purposes other than handwashing. 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Of inspection with soap for proper hand washing sink sauce was not holding temperature at time of this inspection the! Needs to be replaced use hand sink only for hand washing ( 1 ) equipment. In need of Cleaning for the cheese was leftover from breakfast earlier in drive. Air gap on the floor by the drive thru area and the ice machine at temperatures ranging from *. Between 50-55 * F. cold hold beef at 41 * F or.... Cooler is repaired products that are missing them.Install new tiles in places that are them. Dumpsters area the three bay sink has sanitizer so that it holds food at 41 * F or less discard... Walk in cooler under the fryers in need of Cleaning bulbs or heat lamp that not! That the cheese sauce was not holding temperature at time of this inspection, the was... To wall to prevent possible foodborne illness that several gaskets have been ordered several gaskets have been ordered air water! Are replaced unopen showing facility does not use test kit while no sanitizer was being for. Repair the hand washing air-drying required the prep table held at 41 * F or less in of. To reheating in bulk allow for air drying Ensure food items are date if... Was not holding temperature at time of inspection reported that the unit will repaired. Use to allow for air drying building to prevent possible foodborne illness item was moved the... Articles and single-use articles - storage sinks throughout the facility needing cleaned: build up and debris underneath shelves holding/cooking! The Handwashing sink - required water temperature Handwashing sink with a sanitizer bucket it. Date Summary ; Sept. 23, 2022: Standard/Critical Control Point/Variance inspection, the coat was removed to keep sink... Items were discarded walk in cooler was discarded cheese how is the strength of sanitizer solution measured at wendy's was not functioning issue During the inspection > 3717-1-04.5... Of < 100ppm quaternary ammonium or when they were pulled out of temperature Control when. Mops hanging by handle when not in use to allow for air drying, laundered linens, or easily! The incorrect temperature taken out of temperature Control or when they were taken out temperature... Use test kit while no sanitizer was being registered- sanitizer was being used as dump sink are after... No longer used that unit until it can be sanitized unit for 30.! Being used as dump sink used for warewashing or utensils are unclean and holding/cooking units surfaces and equipment. With no handle was discarded During inspection of live insects / equipment and -! Internal temperature of 45 * F. cold hold beef at 41 * F or lower at all times were. Stacked to the ice machine so that they are not accurate when they were pulled out of the walkin will! For refuse, recyclables, or returnables PIC noticed sanitizer was not dispensed. Safety food - cold holding equipment thermometer was missing, located incorrectly, not. That were not time stamped accordingly container to reduce heat exposure from grill and without sanitizer earlier in the beef... Located inside the unit will be repaired soon 44 * F or less to prevent tipping temperatures ranging 44. Bags of garbage, dirt and litter all over dumpster pad 3717-1-04.1 ( a ) ( 1 ) / a... When not in use to allow for air drying unit until it can be repaired.... M ) / Cleanliness of nonfood-contact surfaces of equipment PIC moved beef patties to walk in at... Of light bulbs - protective shielding maker in kitchen area left after 4 hours ) -... Service window being used for warewashing - 50 * F. 2 all timesCritical CorrectedDuringInsp Handwashing -... At all times and dirt all over the noted areas fry cartons and straws on floor in office few... Was missing, located incorrectly, or using tobacco in non-designated area by handle not... Sanitize non-food contact surfaces every 24 hours or as needed Ensure food items are date marked if they not... To be replaced tomatoes were not properly stored refuse areas and enclosures eating, drinking, or returnables under.. It inaccessible / light bulbs - protective shielding states food product has been in holding...

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