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. * Replace missing drain cover. *Clean and increase cleaning frequency.-Observed standing water on the floor by the 1 door reach in cooler next to the ice machine. Observed that floor grout is low in several areas - especially on make line (fryer side). Corrected During Inspection Non-durable equipment observed. Observed a buildup of debris and grease on the filters of both hoods in the kitchen. 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. Observed the hand washing sink near the three compartment warewashing sink not working properly. Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). Food products that are left after 4 hours from when they were taken out of the walkin cooler will need to be discarded. *Corrective Action: Ensure all TCS foods are properly date marked. Observed cheese sauces in hot holding unit temping at 85*F. CORRECTIVE ACTION: PIC reheated sauces to 165*F and turned up unit to ensure sauce is held at 135*F or higher. CO2 tank is not secured to prevent tipping. 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. 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. Non-food contact surfaces of equipment are unclean. Observed door gasket on the reach-in cooler door containing packets of salad dressings was in very poor condition. Observed a broken grease filter assembly. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. Discussed time stamping and using all meat in cooler by 2:30PM. Repeat Waste receptacles not covered properly. 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. Water switch form hot to cold and only stays hot for few seconds (highest at 96F). Observed uncovered employee beverages on food storage racks. 3717-1-06.4(N) / Maintaining premises - unnecessary items and litter. Observed area surround dumpsters was dirty with trash and spill. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed low to no sanitizer registering at the 3 compartment sink and sanitizer bucket by the burger grill. Observed flies in the kitchen area. Observed sliced tomatoes on prep line without a time stamp. No hot water in men's bathroom. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Monitor temperature throughout day to make sure equipment is working properly. 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. 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. All the bacon was prepped around 9AM and cooked by 12PM (within 4 hours). Observed food debris inside freezer next to fryer. Provide proper sheilding for light. 3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.Critical CorrectedDuringInsp Improper storage of poisonous or toxic materials. 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. Multiple lights are burned out in dinning area and in dry storage area by closet. Facility not maintained clean. Plumbing system not properly maintained or repaired. Single-service and single-use articles not protected from contamination. Observed boxes of fry cartons and straws on floor in office. 3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregationCritical Repeat Food not properly protected from contamination by separation, packaging, and segregation. 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. Clutter includes boxes, hoses, metal plates, grill rack, old signs, old bulbs and plastic/paper. Observed damage to tile cove base by back door. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Repair or replace the grease filter assemblies as needed. CORRECTIVE ACTION: Clean out mop sink and maintain clean. *The bucket was removed from the hand washing sink at the time of inspection. Observed missing lid on dumpster and dumpsters lids open. 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. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Repeat Light intensity less than fifty foot candles in required areas. 3717-1-06.4(K) / Controlling pests.Critical Presence of live insects. *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. *Corrective Action: Items were stacked to the side to be re-washed later. 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. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed base board detaching in the walk in cooler.Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Temperature sensitive food products (TCS) in prep cooler on grill line at temperatures ranging from 47*F - 54*F. Ex. Observed a build-up of black grime and soil on lobby soda pop machines [CORRECTED] and lemonade container. At the time of inspection the manager provided paper towels at the handwashing sink. *Corrective Action: Ensure the walk-in cooler gaskets are replaced. Repeat Non-durable equipment observed. Observed the temperature gage on the walk-in cooler as well as the freezer were both blank. 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 hand sinks throughout the facility with hot water below 100F. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. 3717-1-06.1(J) / Heating, ventilating, and air conditioning system vents. 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 dust accumulation on the air vents, especially above the prep table. 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. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Observed items were being stacked while wet during the inspection. Observed a scoop with no handle being used on the cold line. CORRECTIVE ACTION: Clean these surfaces and maintain clean. Reviewed with PIC to use test kit frequently to ensure proper sanitizing is reached. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Corrected During Inspection Handwashing sink is being used for purposes other than handwashing. Store ground beef on bottom shelf below ready to eat food. 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. This will prevent tripping and possible injury. Equipment and/or components are not maintained in good working order. Repeat Corrected During Inspection Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Observed improper storage of food items. Observed soiled sanitizer solution in the bucket by the burger grill and without sanitizer. 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. *Repair and replace light shields. Floor tiles are missing by fryer. 3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required. Manager labeled buckets during the time of inspection.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. 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. 3717-1-05.4(O) / Using drain plugs. 3717-1-06.2(E) / Handwashing signage. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. *Ensure food items are at least six inches above the floor at all times. No covered receptacle in women's restroom. Physical facilities not maintained in good repair. *Clean the above mentioned areas. (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. Non-food contact surfaces of equipment are unclean. The carton was immediately moved. *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. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. *Replace test strips. Observed that several TCS products on line make table were not being properly held at 41*F or less. Light intensity in prep area is at 27 foot candles. 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. CO2 tank is not chained in closet. At the time of inspection the scoop handle was stored correctly and the scoop with no handle was discarded. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3717-1-04(I) / Nonfood-contact surfaces - materials. 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. 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Pic to use storage unit until it is able to maintain 41 F... Only stays hot for few seconds ( highest at 96F ) - unnecessary items and.! No handle was stored correctly and the scoop with no handle was stored correctly the... Were being stacked while wet during the inspection grill and without sanitizer door containing packets of dressings.

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