3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness Critical Repeat Corrected During Inspection Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. One sanitizing bucket was a 100 ppm. PIC made a new sanitizing bucket with the correct amount.

3717-1-04.5(C) / Cooking and baking equipment - cleaning frequency Cooking and/or baking equipment not cleaned when required. Inside top of the microwave has dried food splash. Clean today.

3717-1-03.2(D) / Food storage containers - identified with common name of food. Working food containers not properly labeled. Container of water was being used without the common name written on it. Mark container today.

3717-1-02.3(C) / Hair restraints - effectiveness. Repeat Food employee(s) not wearing a hair restraint. One employee did not have proper hair restaint. Have employee properly contain his hair today.

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Repeat Non-food contact surface(s) not cleaned at the required frequency. Bacon oven has excessive build-up of grease on the inside. Clean the inside of the oven.

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Non-food contact surface(s) not cleaned at the required frequency. Monitor for make line has visible build-up. Clean monitors daily.

3717-1-05.1(S) / Plumbing system - maintained in good repair. Plumbing system not properly maintained or repaired. Faucet at the three compartment sink is leaking. Correct by next standard inspection.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Repeat Facility not maintained clean. Black build-up on the freezer floor. Remove build-up by the next standard inspection.

Comments
Conducted and discussed inspection with Tim Kinton PIC.
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. IV - P - Demonstration of Knowledge:The operation is in compliance with Chapter 3717-1 of the Administrative Code. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. VI - P - TCS Food: Observed time/temperature controlled for safety foods being properly held using time as a public health control; the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. X - P - Chemical: Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. I - P - Employee Health: The person in charge reports any known reportable foodborne diseases to the licensor as required. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. I - P - Employee Health: The operation had an employee health policy on file. X - P - Chemical: No unapproved food or color additives are used. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - P - Chemical: Toxic materials are properly identified and stored.