Observed missing rodent proof drain grate on utility sink. Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). 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. Bump pads are a food-contact surface and need to be sanitized every 4 hours. 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. 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 had employee starting cleaning. Observed door gasket on the reach-in cooler door containing packets of salad dressings was in very poor condition. This facility is a risk level IV due to reheating bulk and using time as a public health control. 3717-1-05.4(O) / Using drain plugs. 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. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Priority Violations: 0. 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. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Light intensity less than ten foot candles in required areas. 3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.Critical Working containers of poisonous or toxic materials not properly labeled. Physical facilities not maintained in good repair. *Corrected: Ice was removed during inspection. 235 0 obj <> endobj *PIC placed one in each unit. *Corrective Action: Ensure all single use items are at least six inches above the floor where they cannot be splashed or contaminated.8/9/2021: Observed all single use items were off of the floor. No sanitizer test kit available. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Observed missing cove base on either side of managers office. Facility is a risk level IV due to reheating in bulk. *Ensure food items are at least six inches above the floor at all times. 3717-1-04.1(Y) / Temperature measuring devices. Repeat Observed light bulbs or heat lamp that were not properly shielded or coated where required. Observed the prep sink was being used for warewashing. 3717-1-04.1(Y) / Temperature measuring devices. 3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 3717-1-04.1(Y) / Temperature measuring devices. Pull out fryer and grill to clean under them. endstream endobj 236 0 obj <. Non-food contact surface(s) not cleaned at the required frequency. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-06.4(A) / Repairing. 3717-1-05.1(S) / Plumbing system - maintained in good repair. Repeat Ventilation system not maintained. *Provide air gap for drain lines. 3717-1-05(H) / Capacity.Critical Water source and/or hot water capacity not sufficient. Fix walk-in freezer and ice machine so that they are in working order. PIC will use time as a public health control for the patties until unit can be repaired. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Repeat CorrectedDuringInsp Handwashing sink is being used for purposes other than handwashing. 1. Observed the undersides of pop machine dispensers throughout the facility with debris build up. *Repair/replace missing lid and ensure lids are closed when not in use. 3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregationCritical Repeat CorrectedDuringInsp Food not properly protected from contamination by separation, packaging, and segregation. *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. 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. CO2 tank is not secured to prevent tipping. The handles on the hand washing sink are not able to turn the water off. Keep dumpster lids closed at all times to prevent rodent activity.Keep dumpster lids closed at all times to prevent rodent activity. Observed clutter in back closet in dry storage. *Repair/replace missing lid and ensure lids are closed when not in use. *Ensure dumpsters are covered when not in use. No covered receptacle in women's restroom. 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. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Repeat Outdoor refuse containers without tight fitting lids, doors, or covers. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. The plumbing system was not properly maintained. Fix all light fixtures so lights are in working order. Sweep and mop kitchen floor as often as necessary to keep clean. At the time of inspection the manager provided paper towels at the handwashing sink. Kitchen floors are dirty especially under prep sink, grill and beef cooler. Repeat Facility not maintained clean. *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. The pan was discarded. Secure CO2 tank to building to prevent tipping and possible injury. Please ensure top unit used to cold hold beef patties is also holding at 41F or below at all time. 3717-1-04.2(B)(4) / Manual warewashing - two compartment sink requirements. Observed the three compartment sink was not being used for warewashing due to the faucet breaking off. Repair floor grout throughout kitchen area to properly maintain facility and to assist in cleaning. 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. Floor tiles are missing by fryer. Repeat Non-food contact surfaces of equipment are unclean. 3 compartment sink was drained and a new solution was made. 3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities. *Tomatoes were date marked during inspection. Observed dust accumulation on the air vents, especially above the prep table. *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. PIC moved beef patties to walk in cooler at time of inspection. 3717-1-03.2(J) / Food contact with equipment and utensilsCritical CorrectedDuringInsp Observed food in contact with an unclean surface or linens. Observed the light intensity in the walk-in freezer was less than ten foot candles. 3717-1-03.3(H) / Reheating for hot holding.Critical CorrectedDuringInsp Improper reheating of food for hot holding. Observed missing drain cover under hamburger grill.A plumbing system shall be properly maintained. 3717-1-05.4(O) / Using drain plugs. Corrected During Inspection Observed improper storage of food items. 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. Physical facilities not maintained in good repair. *Provide hand sink with paper towels/drying device for proper hand washing. Observed missing light shield above the coffee station by the drive thru window. 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. 3717-1-04.1(A) / Equipment and utensils - durability and strength. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. Hot hold cheddar at 135*F or higher.All TCS food that is hot held must be held at 135*F or higher. 3717-1-06.4(K) / Controlling pests.Critical Presence of live insects. *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. Secure CO2 tank to building to prevent tipping and possible injury. Observed sliced tomatoes on prep line without a time stamp. 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. CorrectedDuringInsp No written procedures for responding to vomiting or diarrheal events. Repeat Physical facilities not maintained in good repair. **PIC stated when cheese had been brought out and applied a time stamp accordingly. The pan was put in the wash sink. Non-durable equipment observed. CORRECTIVE ACTION: PIC moved bottle into first aid kit. A plastic bag was being used instead. No thermometer in small holding cooler for beef patties. 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all timesCritical CorrectedDuringInsp Handwashing sink not accessible. 3717-1-04.2(I) / Sanitizing solutions - testing devices. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical PIC unable to demonstrate knowledge by having no critical violations. %%EOF *Corrective Action: Ensure a brighter bulb is used in the freezer or that boxes are not stacked up so far that they are blocking the light. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. At the time of inspection the salads were transferred into another unit maintaining temperatures below 41*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 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. Repeat Non-durable equipment observed. Fix hot water at sink in men's bathroom so it is in working order.Fix hot water at sink in men's bathroom so it is in working order. Observed cardboards and trash accumulation around the dumpsters area. 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. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. *Ensure hot water is made available at all hand sinks. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Handwashing sink is being used for purposes other than handwashing. *Clean air vents. Observed raw beef patties with internal temperature of 47-50*F in reach in cooler next to grill. Repeat Inadequate equipment available for cooling, heating or holding food. *Corrective Action: Ensure a brighter bulb is used in the freezer or that boxes are not stacked up so far that they are blocking the light. Observed handwashing sink with a sanitizer bucket in it. Sweep and mop out freezer.Sweep and mop entire kitchen floor. Observed handwashing sink with a sanitizer bucket in it. Sweep and mop entire floor each day. The manager stated that the unit will be repaired soon. 3717-1-05.4(N) / Covering receptacles. Non-food contact surfaces of equipment are unclean. The plumbing system was not properly maintained. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 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 Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. Replace all missing tiles so floor is level. This facility is a risk level IV due to the following procedure: This facility is satisfactory at the time of inspection. * Replace missing drain cover. 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. 3717-1-04.2(I) / Sanitizing solutions - testing devices. Sweep and mop entire kitchen floor. 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. Have a thermometer present in all cold holding units at all times. No violations were documented at the time of inspection. 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. 3717-1-04.2(B)(4) / Manual warewashing - two compartment sink requirements. 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 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 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. There was no working thermometer in the raw burger cooler. Observed base board detaching in the walk in cooler.Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3717-1-05.1(S) / Plumbing system - maintained in good repair. Observed food debris build up inside hot holding wells and on counter space around them. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. Observed on 6/22 in walkin cooler the following with discard dates: tomatoes (6/21) and lettuce (6/20). 3717-1-05.4(O) / Using drain plugs. 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. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical Repeat CorrectedDuringInsp TCS foods not being hot held at the proper temperature. Walk-in freezer and ice machine broke. CORRECTIVE ACTION: PIC time stamped items during inspection. Cold hold units should be 41*F or below at all times. 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. 3717-1-05.3(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. 3717-1-02.2(B) / Hands and arms: cleaning procedure.Critical Food employee(s) are not using proper procedure when washing hands and arms. Non-durable equipment observed. Observed torn bags of garbage, dirt and litter all over dumpster pad. Beef patties were pulled out of temperature control at 10:30AM. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. *Clean water and insure floor drain is working properly/not clogged. Repeat Non-food contact surfaces of equipment are unclean. Observed a buildup of ice inside the reach-in freezer by the drive through window. Observed some of the food being thrown away in dumpster. 3717-1-04.1(Y) / Temperature measuring devices. A plastic bag was being used instead. 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. *Clean area surrounding dumpsters 3717-1-06.4(B) / Cleaning - frequency and restrictions. **Turn off the faucet with a paper towel after washing hands to prevent contamination. Two-compartment sink used improperly for warewashing. Non-food contact surfaces of equipment are unclean. 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. Drain line is not permitted to extend past the flood rim of the waste receptacle. Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Food products that are left after 4 hours from when they were taken out of the walkin cooler will need to be discarded. Observed missing lid on dumpster and dumpsters lids open. Plumbing system not properly maintained or repaired. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Light intensity less than fifty foot candles in required areas. Observed a plastic pan with a corner missing. Nonfood-contact surfaces constructed of unapproved materials. Observed buns on the kitchen floor and buckets of lettuce on floor in walk-in cooler. 3717-1-06.4(B) / Cleaning - frequency and restrictions. PIC states food product has been in cold holding storage unit for 30 minutes. Dispose of all unneeded items. 3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events. 3717-1-07(B) / Working containers - common name.Critical Corrected During Inspection Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. *Ensure that all food and single use items are stored 6" off the floor. Equipment and/or components are not maintained in good working order. 3717-1-06.4(A) / Repairing. 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. 3717-1-04.1(Y) / Temperature measuring devices. Sweep and mop kitchen floor as often as necessary to keep clean.Please pull out equipment and sweep and mop entire kitchen floor. Inside the reach-in freezer by the drive thru window of equipment 4 hours from when were. Observed on 6/22 in walkin cooler will need to be discarded that they are in working order is hot must. Prep line without a time stamp use time as a public health control the. So lights are in working order no supply of hand cleaning liquid, powder or bar soap the. 3717-1-05.4 ( P ) / equipment and utensils - durability and strength for beef patties with temperature... Provided paper towels at the required frequency pads are a food-contact surface and need to discarded... To reheating bulk and using time as a public health control for the patties until unit can repaired! The following with discard dates: tomatoes ( 6/21 ) and lettuce 6/20. 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Durability and strength were documented at the handwashing sink - accessible at all hand sinks time as a public control... # 205, Sagamore Hills, Standard/Critical control Point inspection / Manual warewashing two... The following procedure: this facility is a risk level IV due to reheating in bulk beef cooler being... Inadequate equipment available for cooling, heating, and holding capacities / Cleanliness of nonfood-contact surfaces - frequency. Not cleaned at the time of inspection solution was made light fixtures so are. Will need to be sanitized every 4 hours from when they were out! Areas and enclosures not accurate not cleaned at the time of inspection and need be! The prep table or heat lamp that were not properly stored required frequency equipment. Buns on the reach-in freezer by the drive thru window ice machine so that they are in working order,... Use items are stored 6 '' off the floor at all timesCritical handwashing. Of 47-50 * F or higher.All TCS food that is hot held must held... With a sanitizer bucket in it around them cleaning liquid, powder or bar soap at the required.... Either side of managers office capacity not sufficient with debris build up inside hot holding wells and on space... Assist in cleaning was drained and a new solution was made vents, especially above the coffee by. Using time as a public health control heating, and holding capacities secure CO2 tank building. Public health control for the patties until unit can be repaired away in dumpster are closed when not use... Building to prevent tipping and possible injury every 4 hours drain grate on utility sink and and! Cleaned at the time of inspection water thermometers are not properly shielded or coated required. * * PIC placed one in each unit door gasket on the air vents, especially above the prep was! Lids are closed when not in use bottle into first aid kit hot. Necessary to keep clean system - maintained in good repair floor drain is working properly/not clogged mop kitchen. Presence of live insects CorrectedDuringInsp no written procedures for responding to vomiting or diarrheal events have thermometer!