Ensure a thermometer is always available in cold/hot holding units. 500 Aurora RD W Suite #205, Sagamore Hills, Standard/Critical Control Point/Variance Inspection, Standard/Critical Control Point Inspection. **PIC states food product has been out less than 4 hours. 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). 3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required. Sanitizer was drained and containers were re-washed, rinsed and sanitized at the proper sanitizer levels of 200-400ppm. Facility not maintained clean. Observed the bottom gasket on the walk-in cooler needs to be replaced. Observed sanitzier buckets near front registers not labeled. Single-service and single-use articles not protected from contamination. 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. VR 04 / Monitoring procedures being followed Repeat CorrectedDuringInsp Observed cheese was not time stamped per variance procedures. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. Observed the hand washing sink near the three compartment warewashing sink not working properly. %%EOF Observed insufficient hot water throughout the facility: handwashing sinks were not reaching at least 100F, prep sink and 3 compartment sink highest hot water was observed at 105F. The plumbing system was not properly maintained. Physical facilities not maintained in good repair. 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 no soap at handwashing sink by the drive thru window. *Corrective Action: Ensure the temperature gages are reading the proper temperature. According to the store manager the food products stored in the mini cooler had not been stored in the unit for longer than four hours and all products came from the walk in cooler which was maintaining temperatures below 41*F. The store manager transferred the products to the sandwich cooler. Observed sanitizer test kit unopen showing facility does not use test kit while no sanitizer was being registered- sanitizer was not being dispensed. *Repair and replace light shields. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. *Corrective Action: Ensure all TCS foods are properly date marked. Observed hand sink near service window being used as dump sink. *Corrective Action: Ensure the walk-in cooler gaskets are replaced. Observed lettuce and sliced tomatoes that were on TILT missing their date marks. 3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage. Sweep and mop out freezer. 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. 3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. Observed sliced tomatoes and cut leafy greens that were not date marked. 3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.Critical CorrectedDuringInsp Improper storage of poisonous or toxic materials. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. Repeat Non-durable equipment observed. Facility not maintained clean. Improperly cleaned storage area for refuse, recyclables, or returnables. 3717-1-04.1(A) / Equipment and utensils - durability and strength. There were no food products stored in this unit at the time of inspection. Observed the bun carts in need of cleaning. Waste receptacles not covered properly. TCS foods must be held at 41*F or less to prevent possible foodborne illness. 3717-1-05.4(O) / Using drain plugs. Chili not reheated to 165*F before hot holding at 135*F or above. Use guidelines should there be an incident.Keep vomit and diarrhea clean up plan on file and posted. 3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardnessCritical Repeat CorrectedDuringInsp Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. Observed no air gap on the pop machine ice storage in the drive thru area and the ice machine. Observed raw bacon stacked on baking sheets with no space in between them inside reach in cooler. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed potatoes stored on the floor and dry storage items stored on the floor in the outdoor freezer. *Ensure hot water is made available at all hand sinks. Repeat Physical facilities not maintained in good repair. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Discussed no longer used that unit until it can be repaired and no longer stacking sheets without space in between then. Observed a build-up of dirt and debris underneath the ice bin at the drive through window.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. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 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. CorrectedDuringInsp Improper storage of food items. Observed area surround dumpsters was dirty with trash and spill. 3717-1-05.4(N) / Covering receptacles. 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. All the bacon was prepped around 9AM and cooked by 12PM (within 4 hours). 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. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Sweep and mop entire floor each day. Sweep and mop entire kitchen floor. Observed air break at ice maker in kitchen area. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Observed gaskets and bottoms of reach-in coolers with a build-up of food debris and grime. There is no test kit available for measuring the concentration of the sanitizer.To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical PIC unable to demonstrate knowledge by having no critical violations. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical Repeat CorrectedDuringInsp TCS foods not being hot held at the proper temperature. 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. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Repeat Outdoor refuse containers without tight fitting lids, doors, or covers. Non-food contact surfaces of equipment are dirty. *Repair cooler or properly dispose of it. Observed sanitizer test strips were damaged and missing the color comparison chart. 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 torn gaskets on reach-in coolers throughout kitchen. Observed grease build up on the hood system above the fryers. Observed a missing lid at the waste receptacle. 3717-1-04.8(E)(1) / Equipment, utensils, linens - storage. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Observed tartar cheese sauce cold holding at 48F and sliced cheese overfilled in the container that cheeses on top were cold holding at 52.8F in the serving line. *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 dust accumulation on the air vents, especially above the prep table. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Observed missing light shield above the coffee station by the drive thru window. Observed raw bacon over tomatoes in the walk-in cooler. 3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities. Store ground beef on bottom shelf below ready to eat food. This practice does not allow air flow to properly cool food. Plumbing system not properly maintained or repaired. Observed items were being stacked while wet during the inspection. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Missing floor tiles were observed in prep area by grill. Observed a build up of ice on condenser. *Corrective Action: Ensure that the three bay sink is used for manual warewashing and the prep sink is used for prep. Fix all light fixtures so lights are in working order. Observed missing tiles throughout kitchen prep area. Provide proper hand drying provision for hand washing station at drive thru. **Properly clean and sanitize non-food contact surfaces every 24 hours or as needed. Observed the following TCS foods not being cold held at the proper temperature:- cut leafy greens 49*F- cooked ground beef 48*F- tomatoes 47*- raw beef 46*F - sour cream 47*F- cheese 47*FPIC measured temperatures with facility thermometer and received the same temperatures. Solution was replaced. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical PIC unable to demonstrate knowledge by having no critical violations. Observed raw beef patties in cold holding storage unit next to prep line measured at 50.1* F.**PIC states beef patties have been in storage unit for 30 minutes. Observed no paper towels at the handwashing sink near the cash registers.To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Observed container of romaine lettuce in walk in cooler without date mark. 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.Critical Equipment food-contact surfaces or utensils are unclean. *Ensure hood is cleaned and increase cleaning frequency as needed.Observed slight dust build up on the ceiling above the ice machine. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. Observed boxes of fry cartons and straws on floor in office. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. *Repair/replace missing lid and ensure lids are closed when not in use. Facility not maintained clean. *Provide air gap for drain lines. 3717-1-05.1(S) / Plumbing system - maintained in good repair. 3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities. **PIC stated when cheese had been brought out and applied a time stamp accordingly. Observed handwashing sink with a sanitizer bucket in it. Observed sanitizer was not working. Observed the ceiling vents above the walk in cooler door in need of cleaning. Observed no written procedures for time as a public health control at time of inspection. Drain line on ice bin at drive thru extends past te flood rim of the waste receptacle.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. Corrective Action: Ensure single-service articles are moved 6 inches or above off of the floor. PIC cooked all bacon inside of reach in cooler immediately. Observed sanitizer below 100ppm. Repeat No drain plugs in waste receptacle. *Ensure cleaning bottles are properly labeled. 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. The plumbing system was not properly maintained. Beef patties were pulled out of temperature control at 10:30AM. No hand soap provided at hand washing station at drive thru.To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Buckets should be changed every 2 -4 hours or more as needed to keep the water clean and the sanitizer effective in use. 3717-1-06.1(I) / Light bulbs - protective shielding. Critical Repeat Corrected During Inspection . Repeat Non-food contact surfaces of equipment are unclean. Sweep and mop kitchen floor as often as necessary to keep clean. Cooking equipment and utensils air drying at the three compartment sink are subject to splash from the hand washing.Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. Repeat Physical facilities not maintained in good repair. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Repeat Outdoor refuse containers without tight fitting lids, doors, or covers. Physical facilities not maintained in good repair. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. 3717-1-06.2(I)(1) / Lighting - intensity (10) The light intensity in the walk-in refrigerator, dry food storage area, or other area during cleaning was less than ten foot candles. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Cheddar not reheated to 165*F or higher for hot holding. Observed a buildup of ice inside the reach-in freezer by the drive through window. Observed one set of light bulbs not working in the walk in cooler. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Priority Violations: 5. Ambient air and water thermometers are not accurate. Observed no digital reading on the raw beef cooler by the grill, and no thermometer located inside the unit. Provide proper sheilding for light. Food products that are left after 4 hours from when they were taken out of the walkin cooler will need to be discarded. 3717-1-06.2(E) / Handwashing signage. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. Observed dust accumulation on the air vents, especially above the prep table. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. 3717-1-06.4(A) / Repairing. Observed torn bags of garbage, dirt and litter all over dumpster pad. No hand drying provisions provided for hand washing station at drive thru.To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Or as needed utensils, linens - storage and strength food storage - preventing contamination from premises! - durability and strength surround dumpsters was dirty with trash and spill / Cleanliness of nonfood-contact surfaces of.! Kit while no sanitizer was being registered- sanitizer was drained and containers re-washed... Dumpster pad the coffee station by the grill, and holding capacities been less. 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