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 dried food residue on the blade of the can opener. PIC moved can opener to the dishwashing area to be cleaned at the time of inspection.

3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding. Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. Observed nacho cheese in the warmer at 100*F. Nacho cheese had been placed in the warmer almost two hours prior per PIC. PIC rapidly reheated nacho cheese above 165*F at the time of inspection.

3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. Observed raw chicken wings in the top of the make table cooler at 45*F. Chicken wings had been placed in the cooler approximately two hours prior per PIC. Chicken wings were placed in the walk-in cooler to bring to 41*F or below at the time of inspection.

3717-1-03.2(M) / Wiping cloths - use limitation. Improper use and/or maintenance of wiping cloths. Observed a bucket of sanitizer solution setting on the floor by the fryers. Correct by today.

3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. Observed ripped gaskets on the make table cooler bottom doors. Correct by next standard inspection.

3717-1-04.1(H) / Nonfood-contact surfaces - cleanability Repeat Nonfood-contact surfaces not easily cleanable. Observed cracks and broken edges on lids of plastic containers. Discussed replacing items once no longer smooth and easily cleanable. Correct by next standard inspection.

3717-1-04.4(I) / Manual warewashing equipment - wash solution temperature. Critical Manual wash solution not being maintained at 110˚ F or above. Observed the wash water in the three compartment sink in the dish room at 95*F and the wash water in the three compartment sink in the bar at 105*F. PIC drained wash water in sinks at the time of inspection.

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Non-food contact surface(s) not cleaned at the required frequency. Observed residue on the plastic slotted shelves inside the walk-in cooler and freezer. Correct by: 9/8/23.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. Observed standing water on the bottom shelf inside the make table cooler. Correct by: 9/8/23.

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Non-food contact surface(s) not cleaned at the required frequency. Observed residue on a plastic pallet inside the walk-in freezer. Correct by: 9/8/23.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Repeat Non-food contact surfaces of equipment are unclean. Observed residue on the sides of the grill and fryers. Correct by: 9/8/23.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Facility not maintained clean. Observed residue on the floor inside the walk-in freezer. Correct by: 9/8/23.

3717-1-06.1(A) / Floors, walls, and ceilings. Corrected During Inspection Floors, walls, and/or ceilings not smooth and easily cleanable. Observed a carpet rug on the floor in the prep area of the kitchen. Discussed floor mats in food prep areas are to be nonabsorbent, smooth and easily cleanable. PIC removed rug from kitchen at the time of inspection.

3717-1-06.4(A) / Repairing. Repeat Physical facilities not maintained in good repair. Observed a missing floor tile in the cook line. Area is scheduled for repair per PIC. Correct by next standard inspection.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Facility not maintained clean. Observed residue on the wall behind the grill and fryers. Correct by: 9/8/23.

3701-21-22 / Food choking standards Repeat Corrected During Inspection Food choking standards not readily accessible in FSO. Provided ODH's first aid for food choking poster and PIC had posted during inspection.

Comments
Discussed inspection with the manager. Emailed inspection report.
Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. I - P - Employee Health: The operation had an employee health policy on file. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - TCS Food: TCS foods were not being held at the proper temperature. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. X - P - Chemical: Toxic materials are properly identified and stored.