3717-1-05.1(C)(1) / Handwashing sink - required water temperature Handwashing sink water below 100°F. The water at the rest-room hand sinks was 80*F after a long time waiting for it to warm up. Hand washing water shall be 100*F within a reasonable period of time. Have water temperature adjusted by next standard inspection.

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. Blades on the tomato slicer had visible build-up. PIC removed blade and put it in the three compartment sink to be cleaned.

3717-1-04.1(Y) / Temperature measuring devices. Corrected During Inspection Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Small make table cooler did not have a thermometer. PIC placed a thermometer in the small make table cooler.

3717-1-02.3(C) / Hair restraints - effectiveness. Repeat Food employee(s) not wearing a hair restraint. Employees without proper hair restraint. Also employees with beards without hair restraints. Any employee working with food shall have all their hair properly restrained. Correct today.

3717-1-04.1(A) / Equipment and utensils - durability and strength. Non-durable equipment observed. Gasket for the French fry freezer has shifted leaving a gap all around the door that has food build-up in the gap. By next standard inspection, have the gasket replaced closing the gaps.

3717-1-04.3(B) / Fixed equipment installation - spacing or sealing. Fixed equipment not properly sealed or spaced for cleaning. The caulking at the prep sink/wall junction is coming loose. Replace missing caulking by next standard inspection.

3717-1-04.4(I) / Manual warewashing equipment - wash solution temperature. Critical Corrected During Inspection Manual wash solution not being maintained at 110˚ F or above. Manual wash solution was 101*F. PIC emptied water and refilled with water at 120*F.

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Non-food contact surface(s) not cleaned at the required frequency. Wire shelf in the walk-in cooler has visible dried food build-up. PIC stated it would be cleaned tonight.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Facility not maintained clean. Dried spillage on the floor between the wall and the creamer cooler. PIC stated it would be cleaned today.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Facility not maintained clean. Standing water on the floor by the Carbo Mixer. Remove water today.

Comments
Conducted and discussed inspection with Tim Kinton PIC. Please update your employee illness reporting agreement to include the 13 illness transmitted through food. Firm has written procedures for: tomatoes, lettuce, sliced cheese, and shredded cheese.
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. III - Preventing Contamination by Hands: Observed a handwashing sink without water at the required temperature. IV - P - Demonstration of Knowledge:The operation is in compliance with Chapter 3717-1 of the Administrative Code. 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. 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. 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 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.