3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding. Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. Liquid cheese observed at 117*F. Product had not been in hot holding an hour. Allowed PIC to reheat the liquid cheeseto 165*F To hot hold.

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. Salads made this morning where in the holding cooler up front.Salads were taken to the walk-in cooler to be cooled to 41*F before returning them to the front holding cooler.

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. Sandwich lettuce was being cold held at 47*F.PIC voluntarily destroyed the out of temperature lettuce. PIC put a deeper pan in the cold holding to hold the lettuce.

3717-1-04.1(C) / Food-contact surfaces - cleanability Critical Corrected During Inspection Food contact surfaces not easily cleanable. Torn spatula was being used for liquid cheese. PIC voluntarily destroyed.

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Repeat Non-food contact surface(s) not cleaned at the required frequency. Inside of the oven had excessive build-up. 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. Plastic front on the oven is broken, allowing for grease build-up underneath. Correct by next inspection.

3717-1-05.4(L) / Areas, enclosures, and receptacles - good repair. Storage areas, enclosures, and receptacles for refuse, recyclables, or returnables not maintained in good repair. Excessive grease spillage in the dumpster area along with some trash. Correct by next inspection.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Repeat Facility not maintained clean. The ceiling in the walk-in cooler has black build-up in spots. Correct by the next inspection.

3717-1-06.4(B) / Cleaning - frequency and restrictions. Facility not maintained clean. Build-up on the floor behind the three compartment sink. Correct by next inspection.

Comments
Conducted and discussed inspection with Steve Schults PIC. This firm has the required documentation on the cheese for their variance. The cheese was Properly time stamped.
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. 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. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded 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. 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 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. 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.