3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection.

3717-1-04.6(C) / Hot water and chemical sanitizing - methods.
Food-contact surfaces and utensils not sanitized properly. Observed that the quaternary ammonia solution was not at the proper concentration during the inspection. The solution was testing at less than 150 PPM.

3717-1-04.1(Y) / Temperature measuring devices.
Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Observed a thermometer inside only one cooler during the inspection, and it was not working. Correction: (Y) Temperature measuring devices. (1) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (2) Cold or hot holding equipment used for time/temperature controlled for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. This requirement does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air temperature surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (3) Temperature measuring devices shall be designed to be easily readable.

3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils improperly stored. Observed a knife stored under the microwaves during the inspection on a surface with debris and build-up. Correction: (K) In-use utensils - between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (1) Except as specified under paragraphs (K)(2) and (K)(3) of this rule, in the food with their handles above the top of the food and the container; (2) In any manner within a food ingredient, provided the entire ingredient batch undergoes further cooking as specified in rule 3717-1-03.3 of the Administrative Code, and the utensil is cleaned and sanitized at a frequency specified under paragraphs (A) and (B) of rule 3717-1-04.5 of the Administrative Code and paragraph (B) of rule 3717-1-04.6 of the Administrative Code; (3) In food that is not time/temperature controlled for safety with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (4) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under paragraphs (A) and (B) of rule 3717-1-04.5 of the Administrative Code and paragraph (B) of rule 3717-1-04.6 of the Administrative Code; (5) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (6) In a clean, protected location if the utensils, such as an ice scoops, are used only with a food that is not time/temperature controlled for safety; or (7) In a container of water if the water is maintained at a temperature of at least one hundred thirty-five degrees Fahrenheit (fifty-seven degrees Celsius) and the container is cleaned at a frequency specified under paragraph (B)(2)(g) of rule 3717-1-04.5 of the Administrative Code.

3717-1-04.1(A) / Equipment and utensils - durability and strength.
Non-durable equipment observed. Observed the cooler holding egg wash, French toast mix, and other TCS food items at 57(F) ambient air temperature. Correction: (A) Equipment and utensils - durability and strength. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean. Observed debris, and build up, underneath the grill line. The grill area needs to be cleaned. Observed that all of equipment on the cook line needs to be cleaned on the outside, doors, gaskets, etc. in Correction: Non-food contact surfaces shall be clean to sight and touch. Observed that the biscuit drawer up front needs to be cleaned. Observed that there is a build-up of debris where the bread toaster is located that needs to be cleaned. Observed that the shelving on the inside of the equipment needs to be cleaned.Correction: Non-food contact surfaces shall be clean to sight and touch. Observed that the racks on the inside of the walk-in cooler need to be cleaned.

3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. Observed that the cooler needs to be repaired holding French toast mix, pancake mix, etc. Correction: Facility shall be maintained.

3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. Observed that the facility was not maintained clean during the inspection. Floors, walls, and ceilings need to be cleaned throughout the facility.

3717-1-06.4(J) / Using dressing rooms and lockers.
Dressing rooms or lockers not being properly used. Observed phones and personal items located in food designated areas. Correction: (J) Using dressing rooms and lockers. (1) Dressing rooms shall be used by employees if the employees regularly change their clothes in the establishment. (2) Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.