Sweep and mop entire floor each day. 3717-1-02.4(A)(2) / PIC - Manager Certification Facility does not have an employee with manager certification in food protection. Physical facilities not maintained in good repair. * Replace missing drain cover. *Corrective Action: Items were stacked to the side to be re-washed later. The facility has a variance allowing the cheese to be held out of temperature control pending the cheese is properly time stamped. *Replace door gasket on this door. Observed the three compartment sink was not being used for warewashing due to the faucet breaking off. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. This will prevent tripping and possible injury. Please pull out equipment and sweep and mop entire kitchen floor. 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all timesCritical CorrectedDuringInsp Handwashing sink not accessible. *Tomatoes were date marked during inspection. 3717-1-06.4(A) / Repairing. 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. *Corrective Action: Ensure that the fly issue is handled by pest control. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3717-1-06.1(M) / Outer openings - protected. 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. *Corrective Action: Ensure the walk-in cooler gaskets are replaced. Observed cut tomatoes and gravy without date marking in walk in cooler. Observed a plastic pan in the clean rack that was in need of cleaning. Observed a buildup of debris and grease on the filters of both hoods in the kitchen. Light intensity in prep area is at 27 foot candles. Missing tiles may cause accidental fall.Replace all missing tiles with new ones so floor is level. 3717-1-06.4(N) / Maintaining premises - unnecessary items and litter. Observed chilli at 57*F in hot holding. Corrective Action: Ensure a cleaning frequency is in place to prevent build-up of food and grime. 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. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. 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. Mops dried improperly. Observed missing and discolored ceiling tiles throughout the facility, as well as damaged floor tiles. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed air break at ice maker in kitchen area. Single-service and single-use articles not protected from contamination. *Repair/replace missing lid and ensure lids are closed when not in use. *Clean hand sinks throughout the facility. 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. Sweep and mop out freezer. Employee eating, drinking, or using tobacco in non-designated area. 3717-1-05.1(C)(1) / Handwashing sink - required water temperature Repeat Handwashing sink water below 100F. 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. 3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage. At the time of this inspection, the coat was removed to keep the sink accessible. *Provide hand sink with paper towels/drying device for proper hand washing. Critical Repeat Corrected During Inspection . 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. *Repair cooler or properly dispose of it. Observed missing cove base on either side of managers office. 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. 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. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Observed food on the floor of the freezer. 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. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Corrected During Inspection Improper use and/or maintenance of wiping cloths. *Ensure items are date marked if they are not used within one day. Feb. 27, 2015: Standard Inspection. The physical facilities are not being maintained in good repair. Repeat Physical facilities not maintained in good repair. Observed the latch on the bun freezer door in need of repair. Observed that several TCS products on line make table were not being properly held at 41*F or less. Temperature sensitive food products (TCS) in prep cooler on grill line at temperatures ranging from 47*F - 54*F. Ex. Repeat No protective shielding on lights. CorrectedDuringInsp Food employee(s) not wearing a hair restraint. Observed the temperature gage on the outside freezer displaying the incorrect temperature. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical Repeat CorrectedDuringInsp TCS foods not being cold held at the proper temperature. Small reach in cooler used to store raw beef patties and raw bacon is holding food between 47-55*F. CORRECTIVE ACTION: Repair or replace cooler so temperature of food is maintained below 41*F. 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Please remember to store equipment and utensils on the rack above the three compartment sink to air dry. Observed food debris inside microwave. * Replace light shield above potato storage or replace bulbs with shatterproof bulbs. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. 3717-1-02.2(B) / Hands and arms: cleaning procedure.Critical Food employee(s) are not using proper procedure when washing hands and arms. 3717-1-06.4(A) / Repairing. Observed food debris build up inside hot holding wells and on counter space around them. Observed ground beef stored above ready to eat food in walk in cooler. The plumbing system was not properly maintained. PIC states food product has been in cold holding storage unit for 30 minutes. 3717-1-02.2(B) / Hands and arms: cleaning procedure.Critical Food employee(s) are not using proper procedure when washing hands and arms. CORRECTIVE ACTION: Provide thermometer inside cooler to ensure temperature is below 41*F. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Keep dumpster lids closed at all times to prevent rodent activity.Keep dumpster lids closed at all times to prevent rodent activity. Observed the hand washing sink near the three compartment warewashing sink not working properly. Physical facilities not maintained in good repair. Corrective Action: Ensure grates are on drains. Non-durable equipment observed. Facility not maintained clean. Properly sheil light over exposed single use items. No violations were documented at the time of inspection. 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all timesCritical CorrectedDuringInsp Handwashing sink not accessible. Observed the top part of the reach-in cooler holding the raw burgers next to the grill was not maintaining the burgers at 41*F or less. 3717-1-04.1(Y) / Temperature measuring devices. Observed the bottom gasket on the walk-in cooler needs to be replaced. This will prevent tripping and possible injury. *Items were moved during inspection. Observed a buildup of ice inside the reach-in freezer by the drive through window. Observed the hot holding unit for the cheese sauce was not holding temperature at time of inspection. Observed scoop handles contacting food (shredded cheese) on the on the cold line.To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment and utensils, linens or single-use and/or single-service articles. 3717-1-06.4(A) / Repairing. Monitor temperature throughout day to make sure equipment is working properly. 3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregationCritical Repeat CorrectedDuringInsp Food not properly protected from contamination by separation, packaging, and segregation. Observed no light at the hood system above the fryers/grill station. 3717-1-06.4(A) / Repairing. 3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required. Observed no sign at handsink next to warewashing area. 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. Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). **Cooler underneath beef patties is cold holding at 41F or below. Observed a build up of ice on condenser. 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. Repeat Non-durable equipment (reach in salad cooler) observed. The manager has put a work order in to repair the hand washing sink. 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. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Fix hand wash sink so it no longer drips.Fix hand wash sink so it no longer drips. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. Reviewed with PIC to use test kit frequently to ensure proper sanitizing is reached. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Light intensity less than fifty foot candles in required areas. Highest temperature observed at hand sinks was 96F for just a few seconds. Corrected During Inspection Non-durable equipment observed. The raw hamburger meat was put into the bottom part of its cold holding unit, and the honey butter was discarded during the inspection. Date Summary; Sept. 23, 2022: Standard/Critical Control Point/Variance Inspection. 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.Critical Refrigerated, ready-to-eat, TCS foods not properly date marked. *Provide air gap for drain lines. *Products iced down at time of inspection. *Repair/replace missing lid and ensure lids are closed when not in use. *Ensure food items are at least six inches above the floor at all times. 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. Fix walk-in freezer and ice machine so that they are in working order. *Clean water and insure floor drain is working properly/not clogged. Observed the prep sink was being used for warewashing. At the time of inspection the manager stated that the unit will be replaced. *Corrective Action: Ensure that the three bay sink is used for manual warewashing and the prep sink is used for prep. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Tomatoes at 47*F, mayo at 50*F, and ranch at 44*F. *Corrected: PIC discarded all needed food products during inspection.3. *Clean and maintain area clean. Sanitizer bucket was also replaced. 3717-1-05.4(N) / Covering receptacles. Observed the walk-in cooler operating at 52*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. PIC moved beef patties to walk in cooler at time of inspection. A plastic bag was being used instead. Ensure a thermometer is always available in cold/hot holding units. Non-food contact surfaces of equipment are unclean. Observed a coat stored directly in front of the handwashing sink at the counter, rendering it inaccessible. 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. 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. 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. Reportedly bump pads are only cleaned once a month. 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. Missing tiles may cause accidental fall. Observed bottle of acetaminophen stored over top of raw beef. Fix walk-in freezer and ice machine so that they are in working order. Observed prep sink drain going into sewage floor drain. 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. Temperature reading on the exterior of the unit was not functioning. 3717-1-04.2(B)(4) / Manual warewashing - two compartment sink requirements. 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. Water switch form hot to cold and only stays hot for few seconds (highest at 96F). Observed missing drain cover under hamburger grill.A plumbing system shall be properly maintained. Plumbing system not properly maintained or repaired. Observed cups stored on floor of dining area. Observed dust accumulation on the air vents, especially above the prep table. Observed hand sinks throughout the facility with hot water below 100F. Observed the bottom gasket on the walk-in cooler needs to be replaced. Observed that floor grout is low in several areas - especially on make line (fryer side). *Food must be stored a minimum of 6" off of the floor. *As the variance states, "each container of cheese slices being held at room temperature shall be marked or otherwise identified to indicate the time that is eight hours past the point in time when the food is removed from temperature control" 3717-1-03.4(E) / Cooling methods - temperature and time control. Observed the temperature gage on the walk-in cooler as well as the freezer were both blank. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical Repeat CorrectedDuringInsp TCS foods not being cold held at the proper temperature. Observed missing floor tiles underneath the hood in the kitchen. 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. Discussed no longer used that unit until it can be repaired and no longer stacking sheets without space in between then. Single-service and single-use articles not protected from contamination. Raw beef had an internal temperature of 45*F. Cold hold beef at 41*F or lower at all times. Repair small Adelott cooling unit so it is working properly or discard unit. Observed the light intensity in the walk in cooler outside between 1 and 8 foot candles.The light intensity shall be at least ten foot candles (one hundred eight lux) at a distance of thirty inches (seventy-five centimeters) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Equipment and/or components are not maintained in good working order. Observed the following:1. Repeat Waste receptacles not covered properly. 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. **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. 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