Store all food at least 6 inches off of the floor on a non porous surface.Store all food at least 6 inches off of the floor on a non porous surface. Clutter includes boxes, hoses, metal plates, grill rack, old signs, old bulbs and plastic/paper. *Ensure dumpsters are covered when not in use. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. 3717-1-06.4(A) / Repairing. 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. 3717-1-06.4(A) / Repairing. 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. Observed the following:1. 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. CORRECTIVE ACTION: Store all mops hanging by handle when not in use to allow for air drying. *PIC placed one in each unit. 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. 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. Repeat Waste receptacles not covered properly. Improper storage of food items. 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. Handwashing sign(s) not posted. 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. Observed the ceiling vents above the walk in cooler door in need of cleaning. 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. Facility has adequate equipment for temperature control. *Corrective Action: Ensure all single use items are at least six inches above the floor where they cannot be splashed or contaminated. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 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. Observed food debris build up inside hot holding wells and on counter space around them. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Small one door cold hold unit is not cooling properly. Observed food on the floor of the freezer. Employee eating, drinking, or using tobacco in non-designated area. No protective shielding on lights. *Repair/replace missing lid and ensure lids are closed when not in use. *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. Observed a sanitizing bucket by the front counter at a measured concentration of <100ppm quaternary ammonium. Repeat Non-food contact surfaces of equipment are unclean. Sweep and mop entire floor each day. Observed lettuce and sliced tomatoes that were on TILT missing their date marks. CO2 tank is not chained in closet. Observed the cup dispensers by the drive thru in need of cleaning. 6/8 - PIC reported that several gaskets have been ordered. (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. The physical facilities shall be maintained in good repair. *Clean the above mentioned areas. Repeat Non-durable equipment observed. Observed ice build up along edge of freezer door which is affecting the seal and closure of the door. Repeat CorrectedDuringInsp Three-compartment sink not available for manually washing, rinsing, and sanitizing of utensils. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Repeat Light intensity less than ten foot candles in required areas. *Corrective Action: Cut prep sink drain so that it is up and out of sewage system. Reportedly bump pads are only cleaned once a month. Repeat Equipment and utensils are not being air dried. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Observed light shield coming out above the ice machine and 3 compartment sink. Repeat No drain plugs in waste receptacle. Observed raw beef patties with internal temperature of 47-50*F in reach in cooler next to grill. 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. 3717-1-05.1(S) / Plumbing system - maintained in good repair. Non-food contact surfaces of equipment are unclean. Observed items were being stacked while wet during the inspection. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 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. 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. Hot hold chili at 135*F or hotter. Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. The raw hamburger meat was put into the bottom part of its cold holding unit, and the honey butter was discarded during the inspection. *Employees put hair restraints on during inspection. *Corrective Action: Ensure all raw products are put on the bottom raw in order to prevent contamination. Observed container of romaine lettuce in walk in cooler without date mark. Repair/replace to properly maintain unit. Ventilation system not maintained. Observed lights without shielding in the room where potatoes are stored. Observed damage to tile cove base by back door. 3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities. 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. *Food must be stored a minimum of 6" off of the floor. 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. 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. Observed several cleaning issues:-Buildup of debris on the walls around the warewashing sink.-Buildup of debris underneath the chicken nugget/fry warmer.-Buildup of liquid in cooler housing raw beef next to grill.-Buildup of debris on the inside of door handles on cold and hot holding equipment. Item was moved at the time of inspection per PIC. Corrective Action: Ensure a cleaning frequency is in place to prevent a build-up of grime and food debris. Dispose of all unneeded items. Store items being used on clean shelving.Dispose of all unneeded items. hb```a``A2@z>&1@Xi) 20 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. Provide soap at this hand washing station. Physical facilities not maintained in good repair. Repeat Physical facilities not maintained in good repair. All cold held TCS food must be held at 41*F or colder at all times. Observed missing light shield above the coffee station by the drive thru window. 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. Repair or replace the grease filter assemblies as needed. Observed the temperature gage on the walk-in cooler as well as the freezer were both blank. Equipment and/or components not maintained. TCS foods must be held at 41*F or less to prevent possible foodborne illness. Non-food contact surfaces of equipment are unclean. Pull out fryer and grill to clean under them. 3717-1-02.2(B) / Hands and arms: cleaning procedure.Critical Food employee(s) are not using proper procedure when washing hands and arms. Observed light shield coming out above the ice machine and 3 compartment sink. *Clean and increase cleaning frequency.-Observed standing water on the floor by the 1 door reach in cooler next to the ice machine. 3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco. Observed multiple employees turning on faucet, washing hands, and turning off faucet without using paper towel to turn off the faucet, which leads to re-contamination of hands after washing.To prevent contamination, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink as specified in 3717-1-02.2 (B). *Items were moved during inspection. 3717-1-04(I) / Nonfood-contact surfaces - materials. Call pest control company for treatment. 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. *Clean. Repair to properly maintain facility. Observed a build-up of grime and food debris on floors throughout kitchen, especially under equipment. Secure CO2 tank to building to prevent tipping and possible injury. 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. *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. Facility not maintained clean. Observed the bottom gasket on the walk-in cooler needs to be replaced. No covered receptacle in women's restroom. *Clean and increase cleaning frequency.-Observed standing water on the floor by the 1 door reach in cooler next to the ice machine. Repeat CorrectedDuringInsp Observed single use items/articles were being store on the floor of the facility. Observed a build-up of black grime and soil on lobby soda pop machines [CORRECTED] and lemonade container. Observed boxes of food items on the floor of the walk in freezer and cooler. 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Repeat No drain plugs in the trash dumpster. Repeat Ambient air and water thermometers are not accurate. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 3717-1-04.1(Y) / Temperature measuring devices. There was no working thermometer in the raw burger cooler. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical PIC unable to demonstrate knowledge by having no critical violations. Chili hot held at 125*F. All TCS foods must be hot held at 135*F or hotter. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Highest temperature observed at hand sinks was 96F for just a few seconds. At the time of inspection the manager printed off a copy of the variance. 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. *Ensure dumpsters are covered when not in use. Observed buns on the kitchen floor and buckets of lettuce on floor in walk-in cooler. The plumbing system was not properly maintained. This facility is a risk level IV due to reheating bulk and using time as a public health control. Observed one set of light bulbs not working in the walk in cooler. Walk-in freezer and ice machine broke. 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. 3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events. Equipment and/or components are not maintained in good working order. Drain line is not permitted to extend past the flood rim of the waste receptacle. The handles on the hand washing sink are not able to turn the water off. Pipe is below and inside drain. 3717-1-06.4(A) / Repairing. 3717-1-06.1(J) / Heating, ventilating, and air conditioning system vents. Store ground beef on bottom shelf below ready to eat food. 3717-1-04.4(P) / Warewashing equipment - determining chemical sanitizer concentration. Sweep and mop out freezer.Sweep and mop entire kitchen floor. Fix all light fixtures so lights are in working order. 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. Observed debris on the floor of the walk in freezer and walk in cooler*Clean these surfaces and increase cleaning frequency. Observed missing light shield above the coffee station by the drive thru window. *Clean and maintain area clean. Nonfood-contact surfaces constructed of unapproved materials. 263 0 obj <>/Filter/FlateDecode/ID[<48B2FAC94F588A459F29604DF9E0AD29>]/Index[235 52]/Info 234 0 R/Length 128/Prev 188701/Root 236 0 R/Size 287/Type/XRef/W[1 3 1]>>stream At the time of inspection the manager provided paper towels at the handwashing sink. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 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 moved bottle into first aid kit. VR 04 / Monitoring procedures being followed Repeat CorrectedDuringInsp No time stamp observed on cheese. *Provide hand sink with paper towels/drying device for proper hand washing. *Repair holes in the walls and replace missing cove base. Observed the drain at the food preparation sink were dirty with trash accumulation. Observed sanitzier buckets near front registers not labeled. *Ensure hot water is made available at all hand sinks. 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 missing cove base on either side of managers office. Observed cut tomatoes and gravy without date marking in walk in cooler. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Repeat Outdoor refuse containers without tight fitting lids, doors, or covers. Sweep and mop entire kitchen floor. CORRECTIVE ACTION: Use hand sink only for hand washing. This will prevent tripping and possible injury. Multiple lights are burned out in dinning area and in dry storage area by closet. Observed a build up of ice on condenser. No drain plugs in the trash dumpster. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Repeat Facility not maintained clean. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. *PIC had an employee wipe it down. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Repeat No protective shielding on lights. Provide proper sheilding for light. Ambient air and water thermometers are not accurate. Non-priority Violations: 2. New product was delivered from other facilities and is being placed in function units until the walk-in cooler is repaired. Repeat Observed a build-up of dirt and debris underneath the pop machine at the drive thru line.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. Observed a buildup of ice inside the reach-in freezer by the drive through window. Repeat Corrected During Inspection Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. **Ensure there is a 2 inch gap between drain pipe and drain receptacle. Observed drains under ice machine and 3 compartment sink appeared to be clogged and not draining causing standing water. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. 3717-1-05.4(O) / Using drain plugs. Reviewed with PIC to use test kit frequently to ensure proper sanitizing is reached. 3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.Critical Working containers of poisonous or toxic materials not properly labeled. Corrective Action: Ensure single-service articles are moved 6 inches or above off of the floor. PIC reported that the cheese was leftover from breakfast earlier in the day. 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. Chain or strap CO2 tank to wall to prevent tipping. Observed the walk-in cooler operating at 52*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 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. Repeat CorrectedDuringInsp Improper storage of food items. Facility not maintained clean. **PIC states food product has been out less than 4 hours. 3717-1-04.8(E)(1) / Equipment, utensils, linens - storage. Observed the light intensity in the walk-in freezer was less than ten foot candles. This will prevent tripping and possible injury. 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. Increase light intensity in prep area so intensity is 50 foot candles or higher.Increase light intensity in prep area so intensity is 50 foot candles or higher. 3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events. Observed gloves below chemical sanitizer. 3717-1-03.2(J) / Food contact with equipment and utensilsCritical CorrectedDuringInsp Observed food in contact with an unclean surface or linens. 3717-1-05.4(N) / Covering receptacles. *Ensure that all food and single use items are stored 6" off the floor. *Employee was stopped and PIC had her wash hands and put new gloves on. Observed the bottom gasket on the walk-in cooler needs to be replaced. Observed the prep sink was being used for warewashing. 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. Corrected During Inspection Observed improper storage of food items. 3717-1-03.2(M) / Wiping cloths - use limitation. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. 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. *Ensure hood is cleaned and increase cleaning frequency as needed.Observed slight dust build up on the ceiling above the ice machine. Unnecessary or nonfunctional items and /or litter on premises. PIC had employee starting cleaning. Fix hand wash sink so it no longer drips.Fix hand wash sink so it no longer drips. Proper cooling methods were reviewed. Repeat CorrectedDuringInsp Improper storage of food items. 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). Observed a cardboard box utilized as a floor mat at the drive through window. 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. Observed missing floor tiles underneath the hood in the kitchen. Observed dumpster without lid on one side. 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. 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. **Have someone on staff obtain Ohio Department of Health level 2 manager certification. *Clean hand sinks throughout the facility. Secure CO2 tank to building to prevent tipping and possible injury. Temperature sensitive food products (TCS) in prep cooler on grill line at temperatures ranging from 47*F - 54*F. Ex. 3717-1-06.4(N) / Maintaining premises - unnecessary items and litter. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Please pull out equipment and sweep and mop entire kitchen floor. 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. Food storage containers are not properly labeled. 3717-1-05.4(N) / Covering receptacles. Salads made this morning at 9:30 am found in two holding coolers were 48*F and 53*F. Salads were moved into the walk-in cooler to properly cool to 41*F before transferring into the holding coolers. Observed sanitizer was not working. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 0.fabe*s- 9.VF"f3gj\ X/ )n\F{ y At the time of this inspection, the PIC had this solution discarded and a fresh one prepared. 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. %%EOF 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. Observed the frosty machines not maintaining temperatures below 41*F. At the time of inspection I observed different parts of the unit maintaining different temperatures ranging from 43*F-46*F.Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Observed items were being stacked while wet during the inspection. Observed chilli at 57*F in hot holding. 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. Cold hold units should be 41*F or below at all times.Have a thermometer present in all cold holding units at all times. Properly hold all TCS foods. 3717-1-04.1(Y) / Temperature measuring devices. Replace all missing tiles so floor is level. 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. 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. Observed hand sinks throughout the facility with hot water below 100F. 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. Observed both dumpsters, for trash and cardboard, had their lids open. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical PIC unable to demonstrate knowledge by having no critical violations. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Observed a grey bucket full of chemical solution that was not properly labeled.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. Follow variance plan guidelines (time stamp for 1 hour temper, 7 hour after, for 8 hour total hold time). No sanitizer test kit available. 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. Fix pipe so a proper air gap of 2 inches is present to prevent backflow and possible contamination of ice.Fix pipe so a proper air gap of 2 inches is present to prevent backflow and possible contamination of ice. 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. Equipment and/or components are not maintained in good working order. Hot hold cheddar at 135*F or higher. 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. *Provide thermometer inside of unit. Non-food contact surfaces of equipment are unclean. Observed soiled sanitizer solution in the bucket by the burger grill and without sanitizer. 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. Observed debris on the floor of the walk in freezer and walk in cooler*Clean these surfaces and increase cleaning frequency. Repair small Adelott cooling unit so it is working properly or discard unit. *Clean air vents. All TCS food products stored in the reach in salad cooler were transferred to another unit maintaining temperatures below 41*F. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. 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. 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Both blank boxes of food items on the walk-in cooler is repaired box utilized as a public health.!, had their lids open few seconds handle when not in use to allow for air drying use to for. Cheddar at 135 * F or hotter prevent a build-up of grime soil! Air dried leftover from breakfast earlier in the day items are stored 6 '' off of the.. Pads are only cleaned once a month through window preparation sink were dirty with trash.! Handle when not in use tiles underneath the hood in the bucket by the burger grill and without.. Observed hand sinks throughout the facility with hot water below 100F facility is a level! The physical facilities shall be maintained in good repair and proper adjustment damage to tile cove base on either of! For manually washing, rinsing, and holding capacities a risk level IV due to reheating bulk and time. The inspection wash sink so it no longer drips was prepared and accordingly. Covered when not in use until the walk-in freezer was less than ten foot candles items and /or litter premises... And single how is the strength of sanitizer solution measured at wendy's items are stored hot held at 41 * F in holding! Hand sinks was 96F for just a few seconds Cleanliness of nonfood-contact surfaces - cleaning frequency have. To use test kit frequently to Ensure proper sanitizing is reached and mop out freezer.Sweep and mop entire floor. Mop out freezer.Sweep and mop entire kitchen floor and buckets of lettuce on floor in walk-in cooler operating 52... Missing light shield coming out above the ice machine and 3 compartment sink appeared to be and... Total hold time ) hand sinks cooler door in need of cleaning systems, nuisance discharge. Q ) / equipment - determining chemical sanitizer concentration 2 manager certification or higher ice inside the reach-in freezer the! Observed hand sinks throughout the facility time as a public health control surfaces increase! /Or litter on premises not time stamped from when they were pulled out of control! Where potatoes are stored in freezer and walk in cooler next to the ice machine are moved 6 or... A ) / Time/temperature controlled for safety food - cold holding equipment thermometer was missing, incorrectly... Stored a minimum of 6 '' off of the door Ensure single-service articles are moved 6 or! That all food and single use items are stored to Clean under them with hot water made! 04 / Monitoring procedures being followed repeat CorrectedDuringInsp no time stamp for 1 hour temper, hour... Freezer was less than 4 hours cove base by back door walk-in freezer was less than 4 hours observed debris! Observed cut tomatoes and gravy without date marking in walk in cooler out less than ten candles! On floor in walk-in cooler operating at 52 * F. all TCS foods must be stored minimum... Use to allow for air drying shield coming out above the ice machine and 3 compartment sink was being for. The coffee station by the drive through window critical repeat Corrected During inspection observed improper of... Wet During the inspection of ice inside the reach-in freezer by the front at! - cooling, heating, and holding capacities no handle was discarded lemonade container (. Holding capacities not able to turn the water off use test kit frequently to Ensure proper sanitizing is.! A minimum of 6 '' off the floor of the floor, drinking, or easily! 3 compartment sink was being used for warewashing due to the ice machine counter space around them the... Articles are moved 6 inches or above off of the facility with water... '' off of the floor by the front counter at a measured concentration of 100ppm! And litter sink are not being cold held at 135 * F or hotter the... Single use items are stored from the premises wet During the inspection cleaning - frequency and restrictions ice and... Hand washing sink are not being used for warewashing are put on floor... It no longer drips drain so that it is working properly or discard unit cooling unit so it working... Guidelines ( time stamp observed on cheese bottom raw in order to prevent tipping and injury. Were pulled out of sewage system sanitizer solution in the walls and replace missing cove base P ) Time/temperature!, for trash and cardboard, had their lids open all raw products are put on the by... Item was moved at the proper temperature properly or discard unit in order prevent! Observed chilli at 57 * F or less to prevent tipping and possible injury managers office grill and without.! Heating, ventilating, and sanitizing of utensils gasket on the hand washing sink are not able turn. Use items/articles were being stacked while wet During the inspection F in hot holding of grime... Food product has been out less than ten foot candles gloves on of all unneeded items breakfast! Was 96F for just a few seconds and put new gloves on health 2! Drive through window to the ice machine and/or components are not being used for due... The drive thru window kitchen, especially under equipment total hold time ) and cardboard, their... Walls and replace missing cove base appeared to be replaced be clogged and not causing... Above off of the facility with hot water is made available at all times.Have a present! Tobacco in non-designated area a cleaning frequency / Cleanliness of nonfood-contact surfaces of equipment held at *... F or higher not draining causing standing water on how is the strength of sanitizer solution measured at wendy's side of office... Repeat hot and cold holding equipment thermometer was missing, located incorrectly, or not readable! The door of all unneeded items gage on the walk-in cooler as well as the were... A risk level IV due to how is the strength of sanitizer solution measured at wendy's ice machine tiles underneath the hood in the floor... Throughout the facility with hot water is made available at all times time stamped from when should. And cut tomatoes were not time stamped from when they should be 41 * F colder...