3717-1-04.5(B)(3) / Equipment food-contact surfaces and utensils - cleaning frequency. Critical Corrected During Inspection Equipment and utensils contacting TCS food not cleaned every four hours. Tray for cheese being held at time in lieu of temperature was not cleaned every four hours.

3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation. Critical Corrected During Inspection Improper storage of poisonous or toxic materials. Can of bug spray observed on top of ice machine.

3717-1-04.1(H) / Nonfood-contact surfaces - cleanability Corrected During Inspection Nonfood-contact surfaces not easily cleanable. Protective film observed on two door cooler by make line.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Corrected During Inspection Non-food contact surfaces of equipment are unclean. Exterior of soda dispensing nozzle had visible residue.

3717-1-06.4(A) / Repairing. Physical facilities not maintained in good repair. Floor tile under ice cream machine missing. Please replace by next standard inspection.

3717-1-06.4(A) / Repairing. Physical facilities not maintained in good repair. Ceiling tile damaged. Please replace damaged or missing ceiling tile with non adsorbent, smooth, durable and easily cleanable by next standard inspection.

Comments
Conducted and reviewed inspection with Wes Stevens, General Manager and Kenny Hadsell. Covid-19 guidelines/ Dine Safe Ohio Order was addressed at the time of inspection. Emailed inspection and updated employee illness agreement.
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. 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. 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. I - P - Employee Health: The operation had an employee health policy on file. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - Chemical: Observed toxic materials improperly identified, stored and used.