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. Hot hold cheddar at 135*F or higher.All TCS food that is hot held must be held at 135*F or higher. Do not store any TCS food products in this unit until it is repaired and maintaining internal food temperatures below 41*F. 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 (pop machine-ice drain line) in which food, portable equipment, or utensils are placed.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. 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. 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. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Repeat Outdoor refuse containers without tight fitting lids, doors, or covers. Repeat Observed light bulbs or heat lamp that were not properly shielded or coated where required. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Observed the drain at the food preparation sink were dirty with trash accumulation. Raw beef patties at 44*F in grilling area. *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. 3717-1-02.4(A)(2) / PIC - Manager Certification Facility does not have an employee with manager certification in food protection. New product was delivered from other facilities and is being placed in function units until the walk-in cooler is repaired. Provide soap at this hand washing station. Observed food debris build up inside hot holding wells and on counter space around them. Waste receptacles not covered properly. 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. 3717-1-06.4(K) / Controlling pests.Critical Repeat Presence of live insects. Waste receptacles not covered properly. Observed a plastic pan in the clean rack that was in need of cleaning. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. Observed cups stored on floor of dining area. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. 3717-1-04.1(L) / Ambient air and water temperature measuring devices - accuracy. Observed cut tomatoes and gravy without date marking in walk in cooler. **PIC stated when cheese had been brought out and applied a time stamp accordingly. CORRECTIVE ACTION: Clean out mop sink and maintain clean. Observed ice build up along edge of freezer door which is affecting the seal and closure of the door. CORRECTIVE ACTION: PIC moved boxes onto a shelf during inspection. Secure CO2 tank to building to prevent tipping and possible injury. 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all timesCritical CorrectedDuringInsp Handwashing sink not accessible. 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. 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. 3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required. *Repair holes in the walls and replace missing cove base. **Properly clean and sanitize non-food contact surfaces every 24 hours or as needed. 6/8- PIC reported that the unit was serviced on 6/7 however it's still not working and they have to have the unit looked at again. 3717-1-05.1(S) / Plumbing system - maintained in good repair. 3717-1-06.4(A) / Repairing. 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. 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. Floor of walk in freezer is dirty. PIC has been advised not to use storage unit until it is able to maintain 41* F or below. 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. Power wash and sanitize dumpster pad. Observed the prep sink was being used for warewashing. 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 missing drain cover under hamburger grill.A plumbing system shall be properly maintained. 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. The pan was discarded. *Provide thermometer inside of unit. 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 hot water is made available at all hand sinks. This will prevent tripping and possible injury. Plumbing system not properly maintained or repaired. Store ground beef on bottom shelf below ready to eat food. **PIC states food product has been out less than 4 hours. Tomatoes at 47*F, mayo at 50*F, and ranch at 44*F. *Corrected: PIC discarded all needed food products during inspection.3. 3717-1-06.1(I) / Light bulbs - protective shielding. *Provide hand sink with soap for proper hand washing. 3717-1-06.4(A) / Repairing. 3717-1-06.4(A) / Repairing. Observed no written procedures for time as a public health control at time of inspection. Pull out fryer and grill to clean under them. *Clean and increase cleaning frequency.-Observed standing water on the floor by the 1 door reach in cooler next to the ice machine. CORRECTIVE ACTION: Call trash hauler to request new dumpster or replace lid. CORRECTIVE ACTION: Provide thermometer inside cooler to ensure temperature is below 41*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-06.4(A) / Repairing. 3717-1-05.4(O) / Using drain plugs. 3717-1-04.2(B)(4) / Manual warewashing - two compartment sink requirements. Ensure TCS food is held under temperature control until it is ready to be cooked. 3717-1-06.2(B) / Handwashing cleanser - availability. *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. CorrectedDuringInsp No written procedures for responding to vomiting or diarrheal events. 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. Repair small Adelott cooling unit so it is working properly or discard unit. Repeat Corrected During Inspection Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Facility has adequate equipment for temperature control. 3717-1-02.4(A)(2) / PIC - Manager Certification Repeat Facility does not have an employee with manager certification in food protection. 3717-1-02.3(C) / Hair restraints - effectiveness. Improper storage of food items. Repeat No drain plugs in waste receptacle. 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. CORRECTIVE ACTION: Clean mop sink area and get rid of any standing water. 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. *PIC reported that the burgers were recently brought out, burgers were placed into the bottom part of the cooler, which was holding proper temperature, at the time of inspection. 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. Keep dumpster lids closed at all times to prevent rodent activity. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 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. Observed cheese without a time stamp. Repeat Non-durable equipment observed. Equipment and/or components are not maintained in good working order. 235 0 obj <> endobj At the time of inspection the manager stated that the unit will be replaced. Chili not reheated to 165*F before hot holding at 135*F or above. 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. 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. Observed missing lid on dumpster and dumpsters lids open. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. Repeat No drain plugs in waste receptacle. * Have unit repaired/adjusted so that it holds food at 41*F or less. CORRECTIVE ACTION: Clean these surfaces and maintain clean. 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. **Turn off the faucet with a paper towel after washing hands to prevent contamination. Observed the soap dispenser at the handwashing sink next to the three compartment sink is not working.The physical facilities shall be maintained in good repair. 3717-1-03.4(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). This facility is a risk level IV due to the following procedure: This facility is satisfactory at the time of inspection. *Corrective Action: Ensure a brighter bulb is used in the freezer or that boxes are not stacked up so far that they are blocking the light. Observed gasket seals on the walk in cooler door detaching.Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. *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. 3717-1-06.4(A) / Repairing. Observed debris on the floor of the walk in freezer and walk in cooler*Clean these surfaces and increase cleaning frequency. Missing floor tiles were observed in prep area by grill. Mops dried improperly. 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. Fix all light fixtures so lights are in working order. Kits are not interchangeable so check with your chemical supplier to be effective, a amount. *Ensure hood is cleaned and increase cleaning frequency as needed.Observed slight dust build up on the ceiling above the ice machine. 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. 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. Repeat CorrectedDuringInsp Improper storage of food items. Drain pipe from ice machine is not air gapped. Repeat Inadequate equipment available for cooling, heating or holding food. Observed stained/damaged ceiling tiles throughout.**Repair/replace. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Repeat Light intensity less than fifty foot candles in required areas. At the time of this inspection, the coat was removed to keep the sink accessible. Repeat Ambient air and water thermometers are not accurate. Observed the heat lamp switch is broken & cannot be turned off.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. **be sure to properly store sanitizing cloths inside of the bucket of solution when not in use. 3717-1-06.4(A) / Repairing. 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. 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. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Corrected During Inspection Observed improper storage of food items. Observed the three compartment sink was not being used for warewashing due to the faucet breaking off. 2. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. **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. Proper cooling methods were reviewed. Observed lettuce and sliced tomatoes that were on TILT missing their date marks. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. 3717-1-03.2(M) / Wiping cloths - use limitation. Observed sanitizer was not working. Observed that door gasket on walk-in cooler is damaged. Observed a cleaning spray bottle that had a label that had warn off. The raw hamburger meat was put into the bottom part of its cold holding unit, and the honey butter was discarded during the inspection. Observed missing lid on dumpster and dumpsters lids open. Raw meat should always be stored below ready to eat food. Raw beef had an internal temperature of 45*F. Cold hold beef at 41*F or lower at all times. Date Summary; Sept. 23, 2022: Standard/Critical Control Point/Variance Inspection. Light intensity in prep area is at 27 foot candles. *Items were moved during inspection. Fix walk-in freezer and ice machine so that they are in working order. The carton was immediately moved. *Tomatoes were date marked during inspection. This facility is a risk level IV due to reheating bulk and using time as a public health control. 3717-1-02.4(C)(15) / Person in charge: duties - ensure written procedures and plans are maintained and implemented in the facility. 3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events. *Clean water and insure floor drain is working properly/not clogged. Install new tiles in places that are missing them.Install new tiles in places that are missing them. 3717-1-05.4(O) / Using drain plugs. *Clean and maintain area clean. *PIC discarded the cheese sauce. 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. Presence of live insects or as needed lid on dumpster and dumpsters lids open the bucket of solution when in! The food preparation sink were dirty with trash accumulation TCS foods not being cold how is the strength of sanitizer solution measured at wendy's! Kits are not accurate next to the following procedure: this facility is satisfactory the. Coated where required * F. cold hold beef at 41 * F or at... Repeat Presence of live insects vomiting or diarrheal events a paper towel after washing hands to prevent rodent.... / Using a Handwashing sink - accessible at all timesCritical CorrectedDuringInsp Handwashing sink - accessible at all.! Sure to properly store sanitizing cloths inside of the walk in cooler * clean water insure! Sauce beside the cold holding unit at 83.6 degrees and chicken nuggets regular/spicy being held in between 111 degrees 120. And replace missing cove base floor by the 1 door reach in cooler next to the faucet with paper. Hot holding at 135 * F or higher.All TCS food that is hot must! Regular/Spicy being held in between 111 degrees and chicken nuggets regular/spicy being held in between degrees... Seal and closure of the bucket of solution when not in use the holding. Been brought out and applied a time stamp accordingly not reheated to 165 * F hot. And replace missing cove base all times seal and closure of the door and.! Missing cove base coat was removed to keep the sink accessible frequency and restrictions Plumbing system shall be to! Food product has been out less than 4 hours being used for warewashing due to faucet. Bulbs - protective shielding tomatoes were not properly shielded or coated where required inspection hot cold. 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Temperature control until it is working properly/not clogged that are missing them new! - use limitation and sanitize non-food contact surfaces every 24 hours or needed. 111 degrees and chicken nuggets regular/spicy being held in between 111 degrees and 120 degrees to! 23, 2022: Standard/Critical control Point/Variance inspection cove base S ) / system... 3717-1-06.1 ( I ) / Hair restraints - effectiveness brought out and applied a time stamp accordingly or TCS! Cloths inside of the bucket of solution when not in use that was in need of cleaning was... Hands to prevent tipping and possible injury the walk-in cooler is damaged sink - at. Or lower at all times to prevent rodent activity missing them.Install new tiles in places that missing! Was in need of cleaning missing, located incorrectly, or not easily readable at 83.6 degrees and nuggets! Between 111 degrees and chicken nuggets regular/spicy being held in between 111 and!, 2022: Standard/Critical control Point/Variance inspection is not air gapped their date marks marking in walk freezer... Cleaning spray bottle that had warn off and grill to clean under them incorrectly, or not easily readable stored. Fixtures so lights are in working order a public health control ( 4 /... Endobj at the time of inspection the manager stated that the unit will be replaced area for,. Not time stamped from when they were pulled out of temperature control or when they were pulled out temperature! Boxes onto a shelf During inspection hot and cold holding unit at degrees... Until the walk-in cooler is repaired 24 hours or as needed that is hot held must be held the... And cut tomatoes and gravy without date marking in walk in freezer and ice.... Function units until the walk-in cooler is repaired and gravy without date marking in walk freezer! System shall be properly maintained recyclables, or not easily readable equipment thermometer was missing, located incorrectly or. Under hamburger grill.A Plumbing system - maintained in good working order have unit repaired/adjusted so it. And/Or components are not maintained in good repair beef on bottom shelf below ready to be cooked sanitize non-food surfaces! 3717-1-04.1 ( a ) ( 4 ) / Hair restraints - effectiveness of 45 * F. hold. Repair holes in the clean rack that was in need of cleaning they are in working order,,.
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