Non-food contact surfaces of equipment are unclean. Limit amount of product in pans during slower periods. 3717-1-05.4(O) / Using drain plugs. 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. Observed a tightly covered container of breakfast cheese sauce at 90*F in the walk-in cooler. 3717-1-06.1(I) / Light bulbs - protective shielding. This practice does not allow air flow to properly cool food. Observed the hand washing sink near the three compartment warewashing sink not working properly. Repeat Non-food contact surfaces of equipment are unclean. Raw beef patties at 44*F in grilling area. 3717-1-04.1(Y) / Temperature measuring devices. Non-food contact surface(s) not cleaned at the required frequency. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. 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. Observed torn gaskets on reach-in coolers throughout kitchen. Observed torn gaskets on the following coolers: raw beef cooler, reach-in freezer by grill, french fry freezer, prep cooler by drive thru, and reach-in cooler by ice machine. *Clean nozzle of pop machine in drive thru area. *Ensure hot water is made available at all hand sinks. Provide proper hand drying provision for hand washing station at drive thru. 3717-1-04.2(B)(4) / Manual warewashing - two compartment sink requirements. 3717-1-05(H) / Capacity.Critical Water source and/or hot water capacity not sufficient. 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. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 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. 3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events. At the time of inspection all TCS food items were transferred to the sandwich prep cooler, which was maintaining temperatures below 41*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Repeat No drain plugs in waste receptacle. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Handwashing sink is being used for purposes other than handwashing. 3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.Critical Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. 3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.Critical Repeat CorrectedDuringInsp TCS foods were not being held at the proper temperature. Monitor temperature throughout day to make sure equipment is working properly. *The bucket was removed from the hand washing sink at the time of inspection. 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 Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed build up of old food debris and trash inside mop sink attracting flies. *Talked with PIC to put a work order in to have hot water checked to ensure facility has proper hot water throughout the facility and at the required temperature. Facility not maintained clean. Provide proper sheilding for light. 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. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Non-durable equipment observed. Hot hold chili at 135*F or hotter. Observed some of the food being thrown away in dumpster. Repeat Non-food contact surfaces of equipment are unclean. This will prevent tripping and possible injury. Please ensure top unit used to cold hold beef patties is also holding at 41F or below at all time. Cold hold units should be 41*F or below at all times.Have a thermometer present in all cold holding units at all times. Provide soap at this hand washing station. CORRECTIVE ACTION: PIC knew when cheese was prepared and labeled accordingly. 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. Unnecessary or nonfunctional items and /or litter on premises. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Light intensity less than ten foot candles in required areas. The manager has put a work order in to repair the hand washing sink. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Observed raw bacon over tomatoes in the walk-in cooler. *Corrective Action: Ensure the temperature gages are reading the proper temperature. This facility is a risk level IV due to the following procedure: This facility is satisfactory at the time of inspection. Observed door gasket on the reach-in cooler door containing packets of salad dressings was in very poor condition. 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. There was no working thermometer in the raw burger cooler. Observed the bun carts in need of cleaning. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Hot cheddar held at 127*F. All TCS food that is hot held must be held at 135*F or higher. Observed flies inside kitchen, primarily near mop sink. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. *Corrected: PIC discarded all needed items. Observed the hot holding unit for the cheese sauce was not holding temperature at time of inspection. 3717-1-07(B) / Working containers - common name.Critical Corrected During Inspection Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. 3717-1-06.2(E) / Handwashing signage. *Corrective Action: Ensure that the fly issue is handled by pest control. Observed cheese without a time stamp. Physical facilities not maintained in good repair. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical Repeat CorrectedDuringInsp TCS foods not being hot held at the proper temperature. 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. Corrective Action: Ensure single-service articles are moved 6 inches or above off of the floor. Observed a bucket being stored inside of the hand washing sink near the front counter. CorrectedDuringInsp Improper storage of food items. No drain plugs in the trash dumpster. Observed the oven was not working & needs repaired.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. *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. *Ensure dumpsters are covered when not in use. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. Repeat Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. 3717-1-06.4(B) / Cleaning - frequency and restrictions. CORRECTIVE ACTION: PIC date marked gravy and discarded tomatoes. *Ensure that all food and single use items are stored 6" off the floor. 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. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-05.4(O) / Using drain plugs. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 3717-1-02.2(B) / Hands and arms: cleaning procedure.Critical Food employee(s) are not using proper procedure when washing hands and arms. 3717-1-03.4(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. 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. Priority Violations: 5. Improperly cleaned storage area for refuse, recyclables, or returnables. No critical violations were documented at the time of inspection. 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. *PIC open test kit during inspection to test sanitizer. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. 3717-1-03.2(M) / Wiping cloths - use limitation. Equipment and/or components are not maintained in good working order. 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. Buckets/Containers Buckets should be changed every 2 -4 hours or more as needed to keep the water clean and the sanitizer effective in use. Corrected During Inspection Non-durable equipment observed. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Handwashing sink is being used for purposes other than handwashing. Repeat CorrectedDuringInsp Observed single use items/articles were being store on the floor of the facility. Observed a build up of ice on the floor in the walk in cooler.Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. **be sure to properly store sanitizing cloths inside of the bucket of solution when not in use. 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. Chain or strap CO2 tank to wall to prevent tipping. Non-durable equipment observed. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Call pest control company for treatment. Observed a large gap in the grease filter assembly above the grill. CORRECTIVE ACTION: Call trash hauler to request new dumpster or replace lid. PIC has been advised not to use storage unit until it is able to maintain 41* F or below. *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. Critical Repeat Corrected During Inspection . *Items were moved during inspection. Non-food contact surfaces of equipment are unclean. Observed no handwashing sign posted at handwashing sink at the front counter.A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees. 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: Clean drains and floors and maintain clean. Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. 3717-1-06.1(I) / Light bulbs - protective shielding. Repeat Corrected During Inspection Non-durable equipment observed. 3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.Critical Working containers of poisonous or toxic materials not properly labeled. 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 stained/damaged ceiling tiles throughout.**Repair/replace. 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. This will prevent tripping and possible injury. 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. 3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.Critical Observed a direct connection between the sewage system and the drain originating from the ice machine in drive thru. Repair small Adelott cooling unit so it is working properly or discard unit.Install new tiles in places that are missing tiles. **Label containers and buckes with common name with a sticker or marker. Keep dumpster lids closed at all times to prevent rodent activity.Keep dumpster lids closed at all times to prevent rodent activity. Secure CO2 tank to building to prevent tipping and possible injury. CorrectedDuringInsp No written procedures for responding to vomiting or diarrheal events. Dumpster pad is dirty with trash. 3717-1-06.1(J) / Heating, ventilating, and air conditioning system vents. *Employees put hair restraints on during inspection. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 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. 3717-1-06.1(M) / Outer openings - protected. 3 compartment sink was drained and a new solution was made. Buckes with common name with a sticker or marker or discard unit.Install new tiles in places that are tiles! 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