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. Observed small serving bowls in drawer near servers station to contain visible residue/dried spillage on inside of bowls. PIC removed bowls for warewashing and inverted additional bowls in drawer for better protection at time of inspection.

3717-1-04.5(B)(5) / Equipment food-contact surfaces and utensils - cleaning frequency. Repeat Corrected During Inspection Utensils and equipment contacting non-TCS foods not cleaned at required frequency. Observed visible pink and black residue on the upper tray of the ice machine. PIC cleaned the lid of the ice machine at the time of the inspection.

3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness Critical Corrected During Inspection Chlorine sanitizing solution at incorrect temperature and/or concentration. Observed dishwasher to have a minium temperature of 110F. PIC adjusted the water heater to allow the dishwasher to reach the required 120F. Continue to monitor the temperature.

3717-1-02.3(C) / Hair restraints - effectiveness. Food employee(s) not wearing a hair restraint. Observed food employee with facial hair working on line without a beard net. Additionally same food employee had no hair restraint. Ensure the use of proper hair restraints for food employees going forward.

3717-1-03.2(K) / In-use utensils - between-use storage. Corrected During Inspection In-use utensils improperly stored. Observed ice scoop to be stored on top of the Pepsi soda machine. PIC had removed at time of inspection.

3717-1-03.2(K) / In-use utensils - between-use storage. Corrected During Inspection In-use utensils improperly stored. Observed a spoon handle for the onions to be in the bowl touching the prepared onions. PIC discarded the portion of onion in contact with the handle at time of the inspection. .

3717-1-04.1(A) / Equipment and utensils - durability and strength. Non-durable equipment observed. Observed the metal storage racks in the dry stock storage area to have rust and paint starting to peel. Repair or Replace by next standard inspection.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. Observed the spray nozzle of the warewashing area to have visible build-up. Clean by 11/1/2022.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. Observed shelving above prep sink to have visible residue. Clean by 11/1/2022.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. Observed housings on the Pepsi machine to have visible scale build-up. Clean by 11/1/2022.

3701-21-22 / Food choking standards Food choking standards not readily accessible in FSO.Observed no choking poster readily available to food employees and to the public. Choking poster is provided in email with report.

Comments
Conducted and reviewed inspection with Paul (GM), and Jade Sweitzer (EHSIT). Observed romaine lettuce with internal temperature of 43*F for less than one hour, PIC took lettuce to the walk in cooler to be cooled to internal temperature of 41*F or lower. Discussed the correlation between load limits, the use of lids, and proper holding temperatures. Ohio Department of Health's first aid for choking handout attached with inspection report, please post in area visible to employees and public. Inspection emailed.
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. 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. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. 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. X - P - Chemical: Toxic materials are properly identified and stored.