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. Found blue cheese at 47*F half a pound and shredded cheese at 54*F half a pound on the dining room make table. PIC voluntarily destroyed.

3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Corrected During Inspection Improper storage of food items. Two containers of ice tea and three containers of cut lettuce setting directly on the floor.

3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. Torn gasket on the walk-in freezer door. Ice build-up not allowing the door to close properly. A work order has been put in for the repair. Correct by next inspection.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. Outside front of the frosty machine had food splash on it. 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. Seal on the walk-in cooler door is in need of cleaning. Correct by next inspection.

3717-1-06.4(H) / Cleaning and maintenance of plumbing fixtures. Plumbing fixtures unclean. Mop sink in need of cleaning .Correct by next inspection.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Facility not maintained clean. Corner next to walk-in freezer has excessive build-up. Correct by next inspection.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Facility not maintained clean. Spillage at the walk-in freezer threshold and under racks. Correct by next inspection.

3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed. Floor and wall junctures not properly coved or closed and/or floor drains not provided. Two baseboard tiles missing. One at hand sink and and the other across from handsink. PIC stated there is a work order in for the repair. Correct by next inspection.

3717-1-06.4(F) / Drying mops. Corrected During Inspection Mops dried improperly.

3717-1-06.4(A) / Repairing. Physical facilities not maintained in good repair. Peeling paint on the exhaust hood over the drive thru grill. Corrrect by next inspection.

3717-1-06.1(I) / Light bulbs - protective shielding. Corrected During Inspection No protective shielding on lights. Protective shield on one light in the French fry hot holding is peeling off.

Comments
Conducted and discussed inspection with Steven Schultz PIC.
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. 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. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours. IV - P - Demonstration of Knowledge:The operation is in compliance with Chapter 3717-1 of the Administrative Code. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. 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. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. X - P - Chemical: Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. 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. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. 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: No unapproved food or color additives are used. VI - TCS Food: TCS foods were not being held at the proper temperature. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - P - Chemical: Toxic materials are properly identified and stored.