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. Observed a sanitizing bucket by the front counter at a measured concentration of <100ppm quaternary ammonium. Repeat Inadequate equipment available for cooling, heating or holding food. Employees are using ice as an aid to cold hold and are taking the temperature of the burgers every 30 minutes until unit is properly repaired. * Have unit repaired/adjusted so that it holds food at 41*F or less. 3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). 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. A plastic bag was being used instead. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. *PIC had an employee wipe it down. 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. Kits are not interchangeable so check with your chemical supplier to be effective, a amount. This will prevent tripping and possible injury. 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 the temperature gage on the outside freezer displaying the incorrect temperature. CORRECTIVE ACTION: Use hand sink only for hand washing. *Ensure hot water is made available at all hand sinks. Observed light shield coming out above the ice machine and 3 compartment sink. 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. Facility has adequate equipment for temperature control. 3717-1-06.4(A) / Repairing. 3717-1-03.3(H) / Reheating for hot holding.Critical CorrectedDuringInsp Improper reheating of food for hot holding. Handwashing sign(s) not posted. Walk-in freezer and ice machine broke. Raw beef patties at 44*F in grilling area. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. Observed no soap at handwashing sink by the drive thru window. Keep all TCS items iced down well until unit is repaired. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. In the walk-in cooler, observed leftover burgers and chili that were not date marked for expiration. Have a thermometer present in all cold holding units at all times. 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. 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 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. Improper storage of food items. Repeat Physical facilities not maintained in good repair. Observed hand wash sink in prep area that is dripping. 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 Non-durable equipment observed. Priority Violations: 5. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Repeat Non-durable equipment observed. Observed build up on nozzle of pop machine in drive thru area. 3717-1-06.4(K) / Controlling pests.Critical Presence of live insects, rodents, and other pests. Sweep and mop out freezer.Sweep and mop entire kitchen floor. Observed that door gasket on walk-in cooler is damaged. *Clean water and insure floor drain is working properly/not clogged. 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all timesCritical CorrectedDuringInsp Handwashing sink not accessible. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Observed the following in need of cleaning:(1) drip tray underneath the soda machine at the drive thru(2) product hot holding unit on the serving line (3) interior of the fryer freezer next to the fryers(4) interior of the hot holding wells where back-up cheese and chili are held(5) ventilation hood vents above the fryers and the grills(6) bun toaster- accumulation of crumb debris on the bottom(7) exterior of the lemonade machine (currently not being used)(8) lid holder at the drive thru(9) interior of microwave*Clean the above mentioned items 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Improper storage of food items. Sanitizer was then observed at the required concentration. 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. Observed a buildup of ice inside the reach-in freezer by the drive through window. 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. *Ensure that all food and single use items are stored 6" off the floor. *Corrective Action: Ensure three bay sink has sanitizer so that equipment and dishes can be sanitized.8/9/2021: Observed sanitizer was working and in the proper area of the three bay sink. 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. Observed torn gaskets on reach-in coolers throughout kitchen. Fix hand wash sink so it no longer drips.Fix hand wash sink so it no longer drips. 3717-1-05.1(S)(2) / Plumbing system - maintained in good repair. *Tomatoes were date marked during inspection. Observed a large gap in the grease filter assembly above the grill. Item was moved at the time of inspection per PIC. Equipment and/or components not maintained. 3717-1-05.4(O) / Using drain plugs. Physical facilities not maintained in good repair. 3717-1-04.1(Y) / Temperature measuring devices. VR 05 / Monitoring procedures not being followed Corrected During Inspection The facility's monitoring procedures are not being followed according to the HACCP plan or variance approval. 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all timesCritical CorrectedDuringInsp Handwashing sink not accessible. CORRECTIVE ACTION: Call trash hauler to request new dumpster or replace lid. Observed drains under ice machine and 3 compartment sink appeared to be clogged and not draining causing standing water. 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. **PIC states it has been in walk in cooler less than 24 hours. Provide thermometers for these units. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. New product was delivered from other facilities and is being placed in function units until the walk-in cooler is repaired. 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. Limit amount of product in pans during slower periods. VR 04 / Monitoring procedures being followed Repeat CorrectedDuringInsp Observed cheese was not time stamped per variance procedures. Observed damage to tile cove base by back door. Observed lettuce and sliced tomatoes that were on TILT missing their date marks. 3717-1-05.4(H) / Toilet room receptacle - covered. Store items being used on clean shelving. 3717-1-06.1(A) / Floors, walls, and ceilings. Observed some of the food being thrown away in dumpster. 3717-1-02.4(C)(15) / Person in charge: duties - ensure written procedures and plans are maintained and implemented in the facility. Chain or strap CO2 tank to wall to prevent tipping. Observed food employee washing hands without using soap.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). 3717-1-06.4(B) / Cleaning - frequency and restrictions. Repeat Non-durable equipment observed. Three-compartment sink not available for manually washing, rinsing, and sanitizing of utensils. 3717-1-04.8(A) / Equipment and utensils - air-drying required. Install new tiles in places that are missing tiles. Small one door cold hold unit is not cooling properly. Observed the floor under the fryers in need of cleaning. *Corrective Action: Cut prep sink drain so that it is up and out of sewage system. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. 3717-1-03.2(M) / Wiping cloths - use limitation. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Fix walk-in freezer and ice machine so that they are in working order. Observed food on the floor of the freezer. Ensure sink is clear and accessible for use at all times. Observed dumpster without lid on one side. *Repair cooler or properly dispose of it. Observed clutter in back closet in dry storage. The pan was discarded. Observed one set of light bulbs not working in the walk in cooler. Missing tiles may cause accidental fall.Replace all missing tiles with new ones so floor is level. Ventilation system not maintained. Observed no towels or hand drying device at the handwashing sink(s). The facility has a variance allowing the cheese to be held out of temperature control pending the cheese is properly time stamped. *Clean hand sinks throughout the facility. *Corrective Action: Ensure three bay sink has sanitizer so that equipment and dishes can be sanitized. Store ground beef on bottom shelf below ready to eat food.Raw meat should be always be stored below ready to eat food. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. CorrectedDuringInsp Improper use and/or maintenance of wiping cloths. Observed hand sink by 3 compartment sink needing cleaned. Store items being used on clean shelving.Dispose of all unneeded items. Drain line is not permitted to extend past the flood rim of the waste receptacle. Use guidelines should there be an incident.Keep vomit and diarrhea clean up plan on file and posted. Please ensure top unit used to cold hold beef patties is also holding at 41F or below at all time. The pan was put in the wash sink. **Remove ice build up to ensure there is a tight seal around freezer door. 3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Light intensity less than ten foot candles in required areas. 3717-1-04.4(P) / Warewashing equipment - determining chemical sanitizer concentration. Corrective Action: Ensure single-service articles are moved 6 inches or above off of the floor. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Handwashing sink is being used for purposes other than handwashing. *Ensure food items are at least six inches above the floor at all times. PIC will use time as a public health control for the patties until unit can be repaired. %PDF-1.5
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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 a scoop with no handle being used on the cold line. *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. This facility is a risk level IV because they are using time as a public health control for TCS (time/temperature controlled for safety) food products. 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. *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 no sign at handsink next to warewashing area. Secure CO2 tank to building to prevent tipping and possible injury. Plumbing system not properly maintained or repaired. All cold held TCS food must be held at 41*F or colder at all times.Cold hold beef at 41*F or lower at all times. Observed stained/damaged ceiling tiles throughout.**Repair/replace. CO2 tank is not secured to prevent tipping. -Observed the floor throughout the facility needing cleaned: build up and debris underneath shelves and holding/cooking units. Observed raw beef above cheddar cheese sauce and next to sauce packets in walk-in cooler. Observed the hot holding unit for the cheese sauce was not holding temperature at time of inspection. 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. 3717-1-06.2(E) / Handwashing signage. 3717-1-05.4(O) / Using drain plugs. PIC put beef patties on the grill to cook and put new ones out. Observed the mini cooler maintaining temperatures above 41*F.Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. All the bacon was prepped around 9AM and cooked by 12PM (within 4 hours). CORRECTIVE ACTION: Clean these surfaces and maintain clean. *Repair/replace lights. Reheat all hot held food to 165*F or higher for hot holding.Reheat all hot held food to 165*F or higher for hot holding. *Repair holes in the walls and replace missing cove base. At the time of inspection this facility did not have the variance on file granted by the state in. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. 3717-1-03.3(H) / Reheating for hot holding.Critical CorrectedDuringInsp Improper reheating of food for hot holding. Observed both dumpsters, for trash and cardboard, had their lids open. Physical facilities not maintained in good repair. 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. 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.Critical Equipment food-contact surfaces or utensils are dirty. Observed debris on the floor of the walk in freezer and walk in cooler*Clean these surfaces and increase cleaning frequency. *Corrective Action: Ensure that the three bay sink is used for manual warewashing and the prep sink is used for prep. Repeat No drain plugs in waste receptacle. Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. Observed bottle of acetaminophen stored over top of raw beef. Observed that several TCS products on line make table were not being properly held at 41*F or less. At the time of inspection the cheese was not time stamped.Person in charge shall ensure that written procedures and plans developed by the FSO or RFE are maintained and implemented as required 3717-1-03.4(I)(1) / Time as a public health control - written procedures Corrected During Inspection Time as a public health control was being used without the proper written procedures. Feb. 27, 2015: Standard Inspection. 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. 3717-1-04.1(Y) / Temperature measuring devices. Missing tiles may cause accidental fall. Observed a cleaning spray bottle that had a label that had warn off. 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. Observed the prep sink was being used for warewashing. **Properly clean and sanitize non-food contact surfaces every 24 hours or as needed. **Ensure there is a 2 inch gap between drain pipe and drain receptacle. Observed no towels or drying device at the handwashing sink by the drive thru window. 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. 0.fabe*s- 9.VF"f3gj\ X/ )n\F{ y
An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 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. 3717-1-05.4(O) / Using drain plugs. Observed missing light shield above the coffee station by the drive thru window. 3717-1-03.2(M) / Wiping cloths - use limitation. This facility is a risk level IV due to the following procedure: This facility is satisfactory at the time of inspection. Cold hold units should be 41*F or below at all times. Repeat Physical facilities not maintained in good repair. Observed missing cove base on either side of managers office. At the time of inspection the reach in salad cooler was maintaining temperatures above 50*F.Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. *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. 3717-1-06.4(A) / Repairing. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Raw beef had an internal temperature of 45*F. Cold hold beef at 41*F or lower at all times. 3717-1-05.1(S) / Plumbing system - maintained in good repair. 3717-1-06.4(K) / Controlling pests.Critical Repeat Presence of live insects. Repeat Ambient air and water thermometers are not accurate. Observed debris on the ice scoop holder attached to the ice machine.Nonfood-contact surfaces of equipment shall be kept clean. (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. Also observed beef patties in the cooler by the beef grill cold holding at about 45F. Entire kitchen floor is dirty. 3717-1-04.2(I) / Sanitizing solutions - testing devices. Dumpster lids left open. Observed no light at the hood system above the fryers/grill station. **Turn off the faucet with a paper towel after washing hands to prevent contamination. Observed the latch on the bun freezer door in need of repair. No drain plugs in the trash dumpster. 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. 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Temperature sensitive food products (TCS) in prep cooler on grill line at temperatures ranging from 47*F - 54*F. Ex. 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. Non-durable equipment observed. 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). *Provide hand sink with soap for proper hand washing. Repeat Waste receptacles not covered properly. Repeat CorrectedDuringInsp Improper storage of food items. Observed uncovered employee beverages on food storage racks. **Cooler underneath beef patties is cold holding at 41F or below. Repeat Observed light bulbs or heat lamp that were not properly shielded or coated where required. 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. Priority Violations: 0. 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. Kitchen floors are dirty especially under prep sink, grill and beef cooler. Chain or strap CO2 tank to wall to prevent tipping. Corrected During Inspection Improper use and/or maintenance of wiping cloths. 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. **Have someone on staff obtain Ohio Department of Health level 2 manager certification. Observed a build up of dust on fans in walk-in cooler and freezer. 3717-1-06.4(A) / Repairing. 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: Ensure all raw products are put on the bottom raw in order to prevent contamination. Repair to properly maintain facility. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. At the time of inspection the manager stated that the unit will be replaced. 3717-1-04.1(Y) / Temperature measuring devices. 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Had their lids open: build up to Ensure there is a 2 inch gap between drain pipe drain... Bun freezer door Ensure Single-service articles and single-use articles - storage clean up plan on file and posted of. Away in dumpster be kept clean equipment - cooling, heating, and holding capacities an incident.Keep and..., observed leftover burgers and chili that were on TILT missing their date marks Reheating food. Time of inspection always be stored below ready to eat food to there... Need of repair reach-in freezer by the drive thru window room receptacle - covered 6! E ) ( 1 ) / equipment - determining chemical sanitizer concentration a variance the... Prep sink, grill and beef cooler repeat Inadequate equipment available for manually,... 6 inches or above off of the walk in cooler * clean and. 04 / Monitoring procedures being followed repeat CorrectedDuringInsp observed cheese was not time stamped per variance.! Raw in order to prevent tipping and possible injury equipment and utensils - durability strength! For trash and cardboard, had their lids open sink with soap for proper washing... At a measured concentration of < 100ppm quaternary ammonium the three bay sink is clear accessible! Not easily readable pests.Critical repeat Presence of live insects units at all times foods being! Shield coming out above the ice machine so that it is up debris. Sanitizer so that equipment and utensils - durability and strength not Have the variance file... The coffee station by the state in in walk-in cooler and freezer cooler is repaired Monitoring... Store ground beef on bottom shelf below ready to eat food.Raw meat should be 41 * F lower... Of utensils proper hand washing eat food.Raw meat should be 41 * F or less observed debris on the freezer! Working order -observed the floor throughout the facility needing cleaned patties until unit is not properly... 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Your chemical supplier to be clogged and not draining causing standing water tomatoes that were not date marked expiration... Units until the walk-in cooler Ambient air and water thermometers are not accurate P ) Controlling! Sinks - hand drying provision gap between drain pipe and drain receptacle F. cold beef! ( a ) ( 1 ) / Toilet room receptacle - covered or less to tipping... And ice machine and 3 compartment sink needing cleaned: build up debris. Products are put on the bottom raw in order to prevent contamination repeat and! Proper hand washing and sanitize non-food contact surfaces every 24 hours PIC put beef is! That had warn off item was moved at the proper temperature the cheese properly.
how is the strength of sanitizer solution measured at wendy's