Equipment and/or components are not maintained in good working order. At the time of this inspection, the coat was removed to keep the sink accessible. 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. *Repair cooler or properly dispose of it. 3717-1-06.1(M) / Outer openings - protected. 3717-1-03.3(H) / Reheating for hot holding.Critical CorrectedDuringInsp Improper reheating of food for hot holding. PIC applied date mark at time of inspection. PIC reported that the cheese was leftover from breakfast earlier in the day. Power wash and sanitize dumpster pad.Dispose of all trash. *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 missing lid on dumpster and dumpsters lids open. Observed dust accumulation on the air vents, especially above the prep table. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. Repeat Observed light bulbs or heat lamp that were not properly shielded or coated where required. Observed cups stored on floor of dining area. 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. 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. *Ensure items are date marked if they are not used within one day. Three-compartment sink not available for manually washing, rinsing, and sanitizing of utensils. Fix walk-in freezer and ice machine so that they are in working order. Observed the undersides of pop machine dispensers throughout the facility with debris build up. 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. hb```a``A2@z>&1@Xi) 20 Observed lettuce and sliced tomatoes that were on TILT missing their date marks. 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. 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. 3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregationCritical Food not properly protected from contamination by separation, packaging, and segregation. Equipment and utensils are not being air dried. Observed door gasket on the reach-in cooler door containing packets of salad dressings was in very poor condition. CORRECTIVE ACTION: PIC moved frosty mix to a higher shelf. **Label containers and buckes with common name with a sticker or marker. 3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-06.1(I) / Light bulbs - protective shielding. Replace all missing tiles with new ones so floor is level. 3717-1-03.3(H) / Reheating for hot holding.Critical CorrectedDuringInsp Improper reheating of food for hot holding. Light intensity in prep area is at 27 foot candles. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. Observed the prep sink was being used for warewashing. **Be sure to properly label bottles with labeling stickers or permanent marker. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. 3717-1-06.4(A) / Repairing. 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. No thermometer in small holding cooler for beef patties. 3717-1-06.4(A) / Repairing. Observed air break at ice maker in kitchen area. VR 04 / Monitoring procedures being followed Repeat CorrectedDuringInsp Observed cheese was not time stamped per variance procedures. 3717-1-05.4(O) / Using drain plugs. Ensure TCS food is held under temperature control until it is ready to be cooked. *Tomatoes were date marked during inspection. 3717-1-06.2(E) / Handwashing signage. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. 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. Observed uncovered employee beverages on food storage racks. **Must have written procedures for TIME.If time without temperature control is used as the public health control up to a maximum of four hours: (a) The food shall have an initial temperature of forty-one degrees Fahrenheit (five degrees Celsius) or less when removed from cold holding temperature control, or one hundred thirty-five degrees Fahrenheit (fifty-seven degrees Celsius) or greater when removed from hot holding temperature control; (b) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control; (c) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within four hours from the point in time when the food is removed from temperature control; and (d) The food in unmarked containers or packages, or marked to exceed a four-hour limit shall be discarded. Water switch form hot to cold and only stays hot for few seconds (highest at 96F). This will prevent tripping and possible injury. PIC states food product has been in cold holding storage unit for 30 minutes. Sweep and mop kitchen floor as often as necessary to keep clean. 3717-1-06.1(I) / Light bulbs - protective shielding. The facility has a variance allowing the Schreiber Foods Sliced pasteurized American Cheese to be held out of temperature control pending the cheese is properly time stamped. Observed food debris build up inside hot holding wells and on counter space around them. 3717-1-05.4(O) / Using drain plugs. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3717-1-05.1(S) / Plumbing system - maintained in good repair. 3717-1-03.4(I)(2) / Time as a public health control - four hour time limitCritical Repeat Corrected During Inspection Improper use of time as a public health control (4 hours). 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. 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. 3717-1-05.4(O) / Using drain plugs. 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. The plumbing system was not properly maintained. CorrectedDuringInsp Improper use and/or maintenance of wiping cloths. Observed the latch on the bun freezer door in need of repair. Observed dust accumulation on the air vents, especially above the prep table. At the time of inspection this facility did not have the variance on file granted by the state in. The sink runs constantly.A plumbing system shall be properly maintained. Keep all TCS items iced down well until unit is repaired. Observed soiled sanitizer solution in the bucket by the burger grill and without sanitizer. Bump pads are a food-contact surface and need to be sanitized every 4 hours. Repeat Physical facilities not maintained in good repair. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.Critical Equipment food-contact surfaces or utensils are dirty. 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. The physical facilities are not being maintained in good repair. 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. hbbd```b``A$Sdf fH`"0DY^Iu0y ,>SA$W0DI9```uA)@L@VM``0?U i Store ground beef on bottom shelf below ready to eat food.Raw meat should be always be stored below ready to eat food. 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. 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. Observed missing drain cover under hamburger grill.A plumbing system shall be properly maintained. *Ensure food items are at least six inches above the floor at all times. Observed missing light shield above the coffee station by the drive thru window. Observed damage to wall on left side of mop sink and damage to tile cove base on either side of door to office.The physical facilities shall be maintained in good repair. 3717-1-05.1(S) / Plumbing system - maintained in good repair. CORRECTIVE ACTION: Use hand sink only for hand washing. Observed debris on the floor of the walk in freezer and walk in cooler*Clean these surfaces and increase cleaning frequency. Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). Sanitizer was then observed at the required concentration. 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. Observed chilli at 57*F in hot holding. At the time of inspection the manager printed off a copy of the variance. 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. Repeat 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. Multiple lights are burned out in dinning area and in dry storage area by closet. *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. Pull out fryer and grill to clean under them. Observed no air gap on the pop machine ice storage in the drive thru area and the ice machine. *Replace door gasket on this door. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. Equipment and/or components are not maintained in good working order. Facility not maintained clean. At the time of inspection the scoop handle was stored correctly and the scoop with no handle was discarded. Repeat The physical facilities are not being maintained in good repair. 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. *Corrective Action: Ensure the walk-in cooler gaskets are replaced. 3717-1-03.4(I)(1) / Time as a public health control - written procedures No written procedures for time as a public health control. Provide proper air gap on drain line for ice bin. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. CorrectedDuringInsp No written procedures for responding to vomiting or diarrheal events. 3717-1-06.4(K) / Controlling pests.Critical Presence of live insects. Proper cooling methods were reviewed. *Repair and replace light shields. 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. CorrectedDuringInsp Improper storage of food items. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. **Ensure there is a 2 inch gap between drain pipe and drain receptacle. Observed the following in need of cleaning (numbers were kept from the original reported):(2) product hot holding unit on the serving line (3) interior of the fryer freezer next to the fryers (ice accumulation)(5) ventilation hood vents above the fryers and the grills (grease/dust accumulation)(6) bun toaster- accumulation of crumb debris on the bottom(7) exterior of the lemonade machine (currently not being used)(9) interior of microwave*Clean the above mentioned items 3717-1-05.4(O) / Using drain plugs. 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. Observed no digital reading on the raw beef cooler by the grill, and no thermometer located inside the unit. Have a thermometer present in all cold holding units at all times. Fix all light fixtures so lights are in working order. 3717-1-04.8(A) / Equipment and utensils - air-drying required. Observed a cleaning spray bottle that had a label that had warn off. 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. *Corrective Action: Ensure that the three bay sink is used for manual warewashing and the prep sink is used for prep.8/9/2021: Observed the prep sink was being used for food prep during the inspection. Observed a bucket being stored inside of the hand washing sink near the front counter. * Have unit repaired/adjusted so that it holds food at 41*F or less. 3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregationCritical Food not properly protected from contamination by separation, packaging, and segregation. 1. *Clean the above mentioned areas. Repeat Non-durable equipment observed. Equipment and/or components are not maintained in good working order. 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. *Corrective Action: Ensure that the fly issue is handled by pest control. Solution was replaced. Observed salads stored in the salad reach in cooler at 50*F.To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130 F), or at 41F or less. 3717-1-04.2(B)(4) / Manual warewashing - two compartment sink requirements. Observed missing light shield above the coffee station by the drive thru window. 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. 3717-1-03.4(I)(2) / Time as a public health control - four hour time limitCritical CorrectedDuringInsp Improper use of time as a public health control (4 hours). Please pull out equipment and sweep and mop entire kitchen floor. *Corrective Action: Ensure the temperature gages are reading the proper temperature. Provide soap at this hand washing station. Observed the hand washing sink near the three compartment warewashing sink not working properly. Repeat CorrectedDuringInsp Improper storage of food items. Corrective Action: Ensure food is properly protected from contamination. Repair/replace to properly maintain unit. Observed the light intensity in the walk-in freezer was less than ten foot candles. Corrected During Inspection Observed no towels or hand drying device at the handwashing sink(s). 3717-1-06.1(I) / Light bulbs - protective shielding. No hot water in men's bathroom. VR 04 / Monitoring procedures being followed Observed container of cheese slices on the line (not being held at 41*F or less) were not time marked for expiration as instructed on the Wendy's sliced cheese variance issued by the Ohio Department of Health. PIC has been advised not to use storage unit until it is able to maintain 41* F or below. Observed the temperature gage on the walk-in cooler as well as the freezer were both blank. *Products iced down at time of inspection. 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. 3 compartment sink was drained and a new solution was made. Raw meat should always be stored below ready to eat food. *Corrected: PIC put a lid on container to reduce heat exposure from grill and to decrease the temperature of food product.2. *Replace door gasket on this door. Cold hold units should be 41*F or below at all times.Have a thermometer present in all cold holding units at all times. This will prevent tripping and possible injury. Non-durable equipment observed. -Observed the floor throughout the facility needing cleaned: build up and debris underneath shelves and holding/cooking units. Repeat Ambient air and water thermometers are not accurate. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Light intensity less than fifty foot candles in required areas. 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. 3717-1-06.4(A) / Repairing. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Repeat Outdoor refuse containers without tight fitting lids, doors, or covers. Buckets/Containers *Corrective Action: Ensure all raw products are put on the bottom raw in order to prevent contamination.8/9/2021: Observed all raw food items such as bacon and eggs were on the bottom shelf of the walk-in cooler. Observed the three compartment sink was not being used for warewashing due to the faucet breaking off. Observed potatoes stored on the floor and dry storage items stored on the floor in the outdoor freezer. Chain or strap CO2 tank to wall to prevent tipping. CO2 tank is not chained in closet. 3717-1-06.2(E) / Handwashing signage. Reportedly bump pads are only cleaned once a month. 3717-1-03.2(M) / Wiping cloths - use limitation. **Remove ice build up to ensure there is a tight seal around freezer door. Repeat Physical facilities not maintained in good repair. 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. Observed gaskets and bottoms of reach-in coolers with a build-up of food debris and grime. 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. Critical Repeat Corrected During Inspection . CORRECTIVE ACTION: Clean these surfaces and maintain clean. Observed chili dumped down the handwashing sink by the counter and a pitcher stored in the sink to utilize water to clean the grill. CORRECTIVE ACTION: PIC time stamped items during inspection. 3717-1-05(H) / Capacity.Critical Water source and/or hot water capacity not sufficient. 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. The pan was discarded. 3717-1-04.8(E)(1) / Equipment, utensils, linens - storage. Physical facilities not maintained in good repair. Follow variance plan guidelines (time stamp for 1 hour temper, 7 hour after, for 8 hour total hold time). Observed sliced tomatoes on prep line without a time stamp. Repeat Ambient air and water thermometers are not accurate. *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. 286 0 obj <>stream 3717-1-04.1(A) / Equipment and utensils - durability and strength. 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. Corrected During Inspection Non-durable equipment observed. Corrective Action: Ensure a cleaning frequency is in place to prevent a build-up of grime and food debris. Observed area surround dumpsters was dirty with trash and spill. Provide proper sheilding for light. 3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage. Observed on 6/22 in walkin cooler the following with discard dates: tomatoes (6/21) and lettuce (6/20). Item was moved at the time of inspection per PIC. Observed non working cooler under coffee machine.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. *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. *Clean hand sinks throughout the facility. Deck scrub, wash and rinse dumpster pad so it is clean.Deck scrub, wash and rinse dumpster pad so it is clean. VR 04 / Monitoring procedures being followed Repeat CorrectedDuringInsp No time stamp observed on cheese. Nonfood-contact surfaces constructed of unapproved materials. 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. Sweep and mop entire floor each day. No critical violations were documented at the time of inspection. Unclean nonfood-contact surfaces:1) Observed a buildup of debris on the vents on the side of the vanilla frosty machine.2) Observed a buildup of debris on the hinges of the salad and raw beef coolers.3) Observed a buildup of debris on the fans of the walk-in freezer.4) Observed a buildup of debris in the hoods in the kitchen. Two-compartment sink used improperly for warewashing. %PDF-1.5 % 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. 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. Facility has adequate equipment for temperature control. Beef patties were pulled out of temperature control at 10:30AM. Entire kitchen floor is dirty. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 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