*Food must be stored a minimum of 6" off of the floor. CORRECTIVE ACTION: PIC knew when cheese was brought out to be tempered and time stamped accordingly. Repeat Non-durable equipment observed. Repeat Improper storage of food items. Observed a build-up of black grime and soil on lobby soda pop machines [CORRECTED] and lemonade container. PIC moved beef patties to walk in cooler at time of inspection. 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. 3717-1-06.1(I) / Light bulbs - protective shielding. Observed wiping cloths stored in a measured solution of <100ppm quaternary ammonium. Also observed beef patties in the cooler by the beef grill cold holding at about 45F. Observed raw beef patties with internal temperature of 47-50*F in reach in cooler next to grill. Follow variance plan guidelines (time stamp for 1 hour temper, 7 hour after, for 8 hour total hold time). Repair wall and tile to properly maintain. The manager stated that the unit will be repaired soon. **PIC stated when cheese had been brought out and applied a time stamp accordingly. 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. 3717-1-06.2(B) / Handwashing cleanser - availability. This facility is a risk level IV because they re-heat food items in bulk. Facility not maintained clean. 3717-1-03.2(M) / Wiping cloths - use limitation. CORRECTIVE ACTION: PIC time stamped items during inspection. 6/8 - PIC reported that several gaskets have been ordered. 3717-1-04.8(A) / Equipment and utensils - air-drying required. This practice does not allow air flow to properly cool food. Equipment and/or components are not maintained in good working order. 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. Equipment and utensils are not being air dried. 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. Observed prep sink drain going into sewage floor drain. Plumbing system not properly maintained or repaired. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. 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. Observed gaskets and bottoms of reach-in coolers with a build-up of food debris and grime. Observed food storage directly on the floor- including boxes of potatoes in the kitchen, boxes of food in the walk-in freezer, and boxes of food in the outside walk-in bread cooler. 3717-1-06.4(A) / Repairing. Non-durable equipment observed. *Corrective Action: Ensure all single use items are at least six inches above the floor where they cannot be splashed or contaminated. Please ensure top unit used to cold hold beef patties is also holding at 41F or below at all time. *Replace door gasket on this door. Replace all missing tiles so floor is level. Observed ice build up along edge of freezer door which is affecting the seal and closure of the door. No thermometer inside reach in cooler for raw bacon and beef patties. Observed build up of old food debris and trash inside mop sink attracting flies. Missing tiles may cause accidental fall. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Corrected During Inspection Observed improper storage of food items. PIC had employee starting cleaning. Observed hand wash sink in prep area that is dripping. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Corrected During Inspection Handwashing sink is being used for purposes other than handwashing. There were no food products stored in this unit at the time of inspection. *Clean area surrounding dumpsters 3717-1-06.4(B) / Cleaning - frequency and restrictions. Please pull out equipment and sweep and mop entire kitchen floor. 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. Observed employee using her cellphone with gloves on and went back to making a burger without taking gloves off, washing hands and putting on new gloves. 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. Observed the prep sink was being used for warewashing. Repeat Physical facilities not maintained in good repair. Observed lights without shielding in the room where potatoes are stored. Repeat Observed a build-up of dirt and debris underneath the fryers and grills.The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Non-food contact surfaces of equipment are dirty. Limit amount of product in pans during slower periods. Observed the temperature gage on the walk-in cooler as well as the freezer were both blank. 3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.Critical Working containers of poisonous or toxic materials not properly labeled. 3717-1-06.4(A) / Repairing. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 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. Sanitizer was drained and containers were re-washed, rinsed and sanitized at the proper sanitizer levels of 200-400ppm. Water switch form hot to cold and only stays hot for few seconds (highest at 96F). 3717-1-04.1(A) / Equipment and utensils - durability and strength. Power wash and sanitize dumpster pad. This will prevent tripping and possible injury. **Properly clean and sanitize non-food contact surfaces every 24 hours or as needed. Waste receptacles not covered properly. Raw beef had an internal temperature of 45*F. Cold hold beef at 41*F or lower at all times. Ensure sink is clear and accessible for use at all times. *Clean air vents. 3717-1-04(I) / Nonfood-contact surfaces - materials. 3717-1-04.1(Y) / Temperature measuring devices. Observed torn bags of garbage, dirt and litter all over dumpster pad. *Repair and replace light shields. Properly hold all TCS foods. Observed improper use and/or maintenance of wiping cloths. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Sweep and mop entire floor each day. *Clean and increase cleaning frequency.-Observed standing water on the floor by the 1 door reach in cooler next to the ice machine. 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. CORRECTIVE ACTION: PIC knew when cheese was prepared and labeled accordingly. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed food on the floor of the freezer. Feb. 27, 2015: Standard Inspection. Repeat Physical facilities not maintained in good repair. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. Provide soap at this hand washing station. Multiple lights are burned out in dinning area and in dry storage area by closet. Repeat Non-durable equipment observed. *Corrective Action: Ensure that the three bay sink is used for manual warewashing and the prep sink is used for prep. Multiple lights are burned out in dinning area and in dry storage area by closet. Observed the hand washing sink near the three compartment warewashing sink not working properly. 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. No sanitizer test kit available (chlorine). Repeat Non-durable equipment observed. Observed torn gaskets on reach-in coolers throughout kitchen. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. *Clean hand sinks throughout the facility. 3717-1-05.4(O) / Using drain plugs. 3717-1-04.1(Y) / Temperature measuring devices. Sweep and mop kitchen floor as often as necessary to keep clean. Observed cheese in hot holding unit temping at 98*F. CORRECTIVE ACTION: PIC reheated cheese to 165*F and then hot held at 135*F. 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. 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. 3717-1-06.2(E) / Handwashing signage. Plumbing system not properly maintained or repaired. Sweep and mop out freezer. (1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 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. Plumbing system not properly maintained or repaired. 3717-1-06.1(A) / Floors, walls, and ceilings. Store items being used on clean shelving. 0 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. 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. PIC applied time stamp at time of inspection. 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. Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Repeat Light intensity less than ten foot candles in required areas. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. *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. *Tomatoes were date marked during inspection. The pan was put in the wash sink. Sweep and mop entire kitchen floor. Discussed no longer used that unit until it can be repaired and no longer stacking sheets without space in between then. Secure CO2 tank to building to prevent tipping and possible injury. %%EOF Observed the temperature gage on the outside freezer displaying the incorrect temperature. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Light intensity less than ten foot candles in required areas. Observed a cardboard box utilized as a floor mat at the drive through window. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Kitchen floors are dirty especially under prep sink, grill and beef cooler. Observed some of the food being thrown away in dumpster. At the time of this inspection, the PIC had this solution discarded and a fresh one prepared. 3717-1-06.2(I)(3) / Lighting - intensity (50) The light intensity in an area where an employee was working with food, utensils or equipment was less than fifty foot candles. Observed handsink near front counter with ice in it. A plastic bag was being used instead. Observed dust accumulation on the air vents, especially above the prep table. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all timesCritical CorrectedDuringInsp Handwashing sink not accessible. Fix all light fixtures so lights are in working order. 3717-1-06.4(K) / Controlling pests.Critical Repeat Presence of live insects. Observed area surround dumpsters was dirty with trash and spill. Missing tiles may cause accidental fall.Replace all missing tiles with new ones so floor is level. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 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. *Ensure dumpsters are covered when not in use. Please remember to store equipment and utensils on the rack above the three compartment sink to air dry. 3717-1-04.1(Y) / Temperature measuring devices. 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. Repeat Waste receptacles not covered properly. CorrectedDuringInsp Food employee(s) not wearing a hair restraint. The facility has a variance allowing the cheese to be held out of temperature control pending the cheese is properly time stamped. Observed clutter in back closet in dry storage. Waste receptacles not covered properly. Observed missing drain cover under hamburger grill.A plumbing system shall be properly maintained. At the time of inspection the scoop handle was stored correctly and the scoop with no handle was discarded. Pull out fryer and grill to clean under them. *Employee was stopped and PIC had her wash hands and put new gloves on. 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. 3717-1-06.1(J) / Heating, ventilating, and air conditioning system vents.

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