3717-1-02.4(C)(11) / PIC: duties - ensure employees are proplery sanitizing cleaned equipment and utensils Critical Corrected During Inspection PIC not ensuring employees are properly sanitizing equipment and utensils and monitoring of sanitizer parameters. Sanitizer solution was at 0PPM PIC obtained sanitizer and made to correct strength.

3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations Critical Corrected During Inspection PIC unable to demonstrate knowledge by having no critical violations. Facility had multiple critical violation. PIC corrected at time of inspection.

3717-1-06.2(C) / Handwashing sinks - hand drying provision. Corrected During Inspection No towels or drying device at the handwashing sink(s). Hand sink by prep sink did not have paper towels. PIC installed some.

3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation Critical Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation. Jell-O in walk in cooler left uncovered. PIC had covered at time of inspection.

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. Sanitizer solution at OPPM PIC obtained sanitizer and made to correct strength.

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. Hot dogs in make table had internal temperature of between 42-45F for an undetermined amount of time. PIC voluntarily discarded three lbs.

3717-1-03.2(D) / Food storage containers - identified with common name of food. Corrected During Inspection Working food containers not properly labeled. Containers of caramel not labeled with common name.

3717-1-04.8(E)(1) / Equipment, utensils, linens - storage. Repeat Corrected During Inspection Clean utensils in drawer not presented with handles all facing same direction to protect food contact surface. please correct by 05/03/24

3717-1-04.8(E)(1) / Single-service and single-use articles - storage Repeat Corrected During Inspection Observed coffee filters not stored covered or inverted. PIC covered at time of inspection.

3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. True cooler leaks. PIC has container to catch drip to protect items stored in it, Please repair by next standard inspection.

3717-1-04.1(C) / Food-contact surfaces - cleanability Critical Corrected During Inspection Food contact surfaces not easily cleanable. Cracked food contact storage container observed in cleaning area. PIC had corrected at time of inspection by removing from service.

3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. Gasket torn on fryer freezer. Please correct by next standard inspection.

3717-1-04.1(C) / Food-contact surfaces - cleanability Critical Corrected During Inspection Food contact surfaces not easily cleanable. Scissors with visible food residue could not be separated for cleaning. PIC removed from service.

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. Wash temperature 93F in three compartment sink. PIC had drained.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. Juice dispenser has visible residue on underside. Please correct 05/03/24

3717-1-06.4(A) / Repairing. Physical facilities not maintained in good repair. Ceiling peeling above warewashing unit. Please repair by next standard inspection.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Facility not maintained clean. Floor under warewashing and behind cook line. Please correct by 05/12/24

3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Light intensity less than fifty foot candles in required areas. Lighting at cook and food prep surface between 18-28 foot candles. Please correct by next standard inspection.

Comments
Conducted and reviewed with PIC, has new serve safe certificate is getting ODH Emailed Inspection
IX - P - Highly Susceptible Population:The operation was serving pasteurized juices to highly susceptible population. III - Preventing Contamination by Hands: Observed no towels or hand drying device at the handwashing sink(s). VII - Protection from Contamination: Observed food that was not properly protected from contamination by separation, packaging, and segregation. 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. IX - P - Highly Susceptible Populations: Unopened food packages are not re-served. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. X - P - Chemical: Toxic materials are properly identified and stored. I - P - Employee Health: The operation had an employee health policy on file. IX - P - Highly Susceptible Populations: Pasteurized eggs are used if served partially cooked. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. 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. VI - TCS Food: TCS foods were not being held at the proper temperature. VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized.