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 was found to be between 100ppm and 200ppm.

3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation. Critical Corrected During Inspection Improper storage of poisonous or toxic materials. Bottle of chemical was stored over plastic wrap.

3717-1-02.3(C) / Hair restraints - effectiveness. Repeat Food employee(s) not wearing a hair restraint. Observed food employees without beard restraints. Correct by next inspection.

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Non-food contact surface(s) not cleaned at the required frequency. Toast Master Oven has excessive burnt on build-up. Correct by next inspection.

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Corrected During Inspection Non-food contact surface(s) not cleaned at the required frequency.Dried cooked ground beef on counter between chili hot holding.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Facility not maintained clean. Dark build-up on the ceiling next to the cooling unit. Correct by next inspection.

3717-1-06.4(A) / Repairing. Physical facilities not maintained in good repair. Walk-in cooler door is torn loose at the bottom. Correct by next inspection.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Facility not maintained clean. Walk-in freezer floor has spillage and crumbs. Correct by next inspection.

Comments
Conducted and discussed inspection with Steven Schultz Manager. NOTE: Make sure to place newly made salads back into the walk-in until properly cooled to 41*F or less, before placing salads in the holding cooler.
X - P - Chemical: No unapproved food or color additives are used. I - P - Employee Health: The operation had an employee health policy on file. X - Chemical: Observed toxic materials improperly identified, stored and used. VI - P - TCS Food: Raw animal food was being cooked to the required temperature. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. III - P - Preventing Contamination by Hands: Observed food employee changing gloves 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. X - P - Chemical: Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. IV - P - Demonstration of Knowledge:The operation is in compliance with Chapter 3717-1 of the Administrative Code. VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. 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. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. VI - P - TCS Food: Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours. 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. 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.