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. Tomato sllicer has production build-up. PIC had piece of equipment cleaned.

3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness Critical Corrected During Inspection Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. Sani bucket at 100 ppm. PIC had all buckets changed.

3717-1-02.3(C) / Hair restraints - effectiveness. Food employee not wearing a hair restraint. Correct today.

3717-1-04.3(C) / Fixed equipment installation: elevation or sealing. Equipment not properly elevated or sealed to floor. Three compartment sink has caulking coming loose. Correct by the next inspection.

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Non-food contact surface(s) not cleaned at the required frequency. Excessive production build-up in the bacon oven. Correct today.

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Non-food contact surface(s) not cleaned at the required frequency. Ledge on a piece of line equipment has food build-up. Correct today.

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Non-food contact surface(s) not cleaned at the required frequency. Hot holding case for French fries has grease and salt build-up on the inside top. Correct today.

3717-1-06.4(H) / Cleaning and maintenance of plumbing fixtures. Repeat Plumbing fixtures unclean. Two drains in the kitchen had build-up. PIC stated they would be cleaned today.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Repeat Facility not maintained clean. Freezer floor, cooler floor, and cooler threshold have some black build-up on them. PIC stated these would be cleaned today.

Comments
Conducted and discussed Constance Standridge PIC.
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. 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. III - P - Preventing Contamination by Hands: Observed food employee washing hands 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. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. 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. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. 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. VI - P - TCS Food: Raw animal food was being cooked to the required temperature.