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[?] A summary of the violations found during the inspection are listed below.

3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Chlorine sanitizing solution at incorrect temperature and/or concentration. Observed mechanical dish machine not dispensing proper amount of chlorine sanitizer. Use three compartment sink to wash, rinse, and sanitize until dish machine is repaired. Person in charge placed a work order with Ecolab to adjust the concentration of sanitizer being dispensed.

3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean. Observed pink build up on the inside of the ice machine. Increase the frequency of cleaning the ice machine. All food-contact surfaces need to be clean to sight and touch.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed black build up on the fan and door frame of the Refuel reach in cooler.


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 04-December-2019


Comments
Comments:
1. Interim person in charge, Andy Johnson, has ServSafe Level 2 Manager certificate. Person in charge needs Ohio Department of Health Level 2 Manager in Food Protection available on site during next inspection.
2. Take frequent temperatures of salad bar to ensure all TCS food items are 41F or below.
3. Use three compartment sink to wash, rinse, and sanitize until dish machine is repaired. Use chlorine test strips to measure concentration.
4. Prep in smaller quantities to ensure TCS food remain at 41F or below.
Comments related to the Critical Control Point Inspection (Item 35) are listed below.

VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. Observed pink build up on the inside of the ice machine during inspection.
VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized. Observed chlorine sanitizer for the dish machine not being dispensed in proper concentration during inspection.