3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Equipment food-contact surfaces or utensils are unclean. Observed that the ice machine had build up on the white divider plate in the ice machine. Correction: Food contact surfaces shall be clean to sight and touch.

3717-1-03.3(D) / Raw animal foods cooked using a non-continuous cooking process
Critical Improper use of non-continuous cooking. Observed that the facility had bacon that had been par-cooked sitting out next to the grill. The bacon after the cooking process is stopped must be put into cold holding to coole down and prior to sale must be cooked up to the proper temperature. Also, the facility could not pull the procedures for the bacon. Correction: Raw animal foods that are cooked using a non-continuous cooking process shall be: (1) Subject to an initial heating process that is no longer than sixty minutes in duration; (2) Immediately after initial heating, cooled according to the time and temperature parameters specified for cooked time/temperature controlled for safety food under paragraph (D)(1) of rule 3717-1-03.4 of the Administrative Code; (3) After cooling, held frozen or cold, as specified for time/temperature controlled for safety food under paragraph (F)(1)(b) of rule 3717-1-03.4 of the Administrative Code; (4) Prior to sale or service, cooked using a process that heats all parts of the food to a temperature and for a time as specifed under paragraphs (A)(1), (A)(2) and (A)(4) of this rule; (5) Cooled according to the time and temperature parameters specified for cooked time/temperature controlled for safety food under paragraph (E)(1) of rule 3717-1-03.4 of the Administrative Code if not either hot held as specified under paragraph (F)(1) of rule 3717-1-03.4 of the Administrative Code, served immediately, or held using time as a public health control as specified under paragraph (I) of rule 3717-1-03.4 of the Administrative Code after complete cooking; and (6) Prepared and stored according to written procedures that: (a) Have obtained prior approval from the licensor; (b) Are maintained in the food service operation or retail food establishment and are available to the licensor upon request; (c) Describe how the requirements specified under paragraphs (D)(1), (D)(2), (D)(3), (D)(4) and (D)(5) of this rule are to be monitored and documented by the license holder and the corrective actions to be taken if the requirements are not met; (d) Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked as specified under paragraph (D)(4) of this rule prior to being offered for sale or service; and (e) Describe how the foods, after initial heating but prior to cooking as specified under paragraph (D)(4) of this rule, are to be separated from ready-to-eat foods as specified under paragraph (C) of rule 3717-1-03.2 of the Administrative Code.

3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical TCS foods not being cold held at the proper temperature. Observed that the bacon in the facility was par-cooked but was not being held under refrigeration. The bacon was holding at 52(F). The facility could not provide their Time and Lieu procedures, and once a product is par-cooked it must be refrigerated. Correction: Cold foods shall hold at 41(F) or below.