Repeat Equipment and utensils are not being air dried. *Corrected: All chilli was discarded during inspection. Hot hold cheddar at 135*F or higher.All TCS food that is hot held must be held at 135*F or higher. Repeat Facility not maintained clean. *Repair holes in the walls and replace missing cove base. This will prevent tripping and possible injury. At the time of inspection the reach in salad cooler was maintaining temperatures above 50*F.Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. CORRECTIVE ACTION: PIC date marked gravy and discarded tomatoes. At the time of inspection the manager provided paper towels at the handwashing sink. Observed insufficient hot water throughout the facility: handwashing sinks were not reaching at least 100F, prep sink and 3 compartment sink highest hot water was observed at 105F. There is no test kit available for measuring the concentration of the sanitizer.To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. Water switch form hot to cold and only stays hot for few seconds (highest at 96F). Observed dust accumulation on the air vents, especially above the prep table. *Clean air vents. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Light intensity less than ten foot candles in required areas. Observed sanitizer below 100ppm. Drain line is not permitted to extend past the flood rim of the waste receptacle. Plumbing system not properly maintained or repaired. 3717-1-04.1(L) / Ambient air and water temperature measuring devices - accuracy. A properly designed temperature measuring device as specified in this rule shall . 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. Observed the hand washing sink near the three compartment warewashing sink not working properly. 3717-1-04.8(E)(1) / Equipment, utensils, linens - storage. Observed flies in the kitchen area. Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Observed that door gasket on walk-in cooler is damaged. Fix hot water at sink in men's bathroom so it is in working order.Fix hot water at sink in men's bathroom so it is in working order. *Corrective Action: Ensure the unit is serviced and cheese sauce is not being put into the unit when it is not working 3717-1-04.1(L) / Ambient air and water temperature measuring devices - accuracy. Did not observe a thermometer in the serving line cooler and inside the beef patties cooler. Tomatoes at 47*F, mayo at 50*F, and ranch at 44*F. *Corrected: PIC discarded all needed food products during inspection.3. *Corrective Action: Ensure that the fly issue is handled by pest control. Observed the bottom gasket on the walk-in cooler needs to be replaced. The physical facilities are not being maintained in good repair. Keep vomit and diarrhea clean up plan on file and posted. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical CorrectedDuringInsp TCS foods not being hot held at the proper temperature. Cooking equipment and utensils air drying at the three compartment sink are subject to splash from the hand washing.Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. Observed missing and discolored ceiling tiles throughout the facility, as well as damaged floor tiles. 3717-1-05.1(S) / Plumbing system - maintained in good repair. Observed items were being stacked while wet during the inspection. Hot hold cheddar at 135*F or higher. Repeat Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. Raw beef had an internal temperature of 45*F. Cold hold beef at 41*F or lower at all times. Repeat Facility not maintained clean. 3717-1-05.4(O) / Using drain plugs. No violations were documented at the time of inspection. Floor tiles are missing by fryer. Waste receptacles not covered properly. *PIC placed one in each unit. *Ensure hot water is made available at all hand sinks. Temperature reading on the exterior of the unit was not functioning. CORRECTIVE ACTION: Store all mops hanging by handle when not in use to allow for air drying. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. 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. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Fix all light fixtures so lights are in working order. Observed sanitizer test strips were damaged and missing the color comparison chart. Fix all light fixtures so lights are in working order. Equipment and/or components are not maintained in good working order. **Cooler underneath beef patties is cold holding at 41F or below. 3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.Critical Repeat Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. **PIC states it has been in walk in cooler less than 24 hours. 3717-1-04(I) / Nonfood-contact surfaces - materials. 3717-1-06.2(I)(1) / Lighting - intensity (10) The light intensity in the walk-in refrigerator, dry food storage area, or other area during cleaning was less than ten foot candles. Observed the prep sink was being used for warewashing. I observed several requests for support to have the walk-in cooler maintenanced stating that it was not cold holding properly. 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.Critical Refrigerated, ready-to-eat, TCS foods not properly date marked. Repeat Non-food contact surfaces of equipment are unclean.-Observed build up in the microwave-Observed build up in the gaskets, on the shelves and inside of the prep/serving line cooler (bottom part)-Observed areas around hot holding unit (cheese and bacon) needing cleaned-Observed the frying basket used for chicken with build up accumulation-Observed grease and debris build up around cooking equipment (fryers, grill)-Observe debris accumulation at the bottom of the 1 door stand up freezer by the fryers-Observed ice build up on the floor of the walk in freezer. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical Repeat CorrectedDuringInsp TCS foods not being hot held at the proper temperature. 3717-1-04.1(Y) / Temperature measuring devices. Repeat No protective shielding on lights. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. Observed missing tiles throughout kitchen prep area. 3717-1-06.4(N) / Maintaining premises - unnecessary items and litter. 3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.Critical TCS foods were not being held at the proper temperature. hb```a``A2@z>&1@Xi) 20 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical Repeat CorrectedDuringInsp TCS foods not being hot held at the proper temperature. *Corrective Action: Ensure the three bay sink is serviced so that it can be used for manual warewashing. *Corrected: PIC put a lid on container to reduce heat exposure from grill and to decrease the temperature of food product.2. Buckets should be changed every 2 -4 hours or more as needed to keep the water clean and the sanitizer effective in use. Observed raw beef above cheddar cheese sauce and next to sauce packets in walk-in cooler. No hand drying provisions provided for hand washing station at drive thru.To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 500 Aurora RD W Suite #205, Sagamore Hills, Standard/Critical Control Point/Variance Inspection, Standard/Complaint/Critical Control Point Inspection, Standard/Critical Control Point Inspection. Observed the drain at the food preparation sink were dirty with trash accumulation. The physical facilities shall be maintained in good repair. PIC put beef patties on the grill to cook and put new ones out. Critical Repeat Corrected During Inspection . Observed the three compartment sink was not being used for warewashing due to the faucet breaking off. Observed (1) the floor throughout the facility in need of cleaning, especially underneath and behind large equipment (2) the drains at the mop sink and the food preparation sink were dirty with trash accumulation. Repeat Physical facilities not maintained in good repair. Observed gaskets throughout the kitchen with a build-up of grime and food debris.Corrective Action: Ensure a cleaning frequency is in place to prevent build-up. Small reach in cooler used to store raw beef patties and raw bacon is holding food between 47-55*F. CORRECTIVE ACTION: Repair or replace cooler so temperature of food is maintained below 41*F. 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Observed hand sink near service window being used as dump sink. *Ensure food items are at least six inches above the floor at all times.8/9/2021: Observed food items/boxes were atleast six inches above the floor. Observed improper storage of food items. 3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities. Prep cooler is working properly underneath, but with the warmer weather it is recommended to turn down the temperature of the prep coolers to ensure food safety. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. CORRECTIVE ACTION: PIC time stamped items during inspection. Observed hand sink by 3 compartment sink needing cleaned. Power wash and sanitize dumpster pad.Dispose of all trash. Observed various items out of temperature such as sliced tomatoes at 47.4 degrees (cold holding unit near three bay), Muenster cheese at 50.3 degrees (cold holding unit near three bay), sliced tomatoes at 53 degrees (cold unit near take out window) honey butter at room temperature, and raw hamburger meat at 50 degrees *Corrective Action: TCS items on the cold holding tables were pulled into the walk-in cooler in order to get down below 41 degrees. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. No sanitizer test kit available (chlorine). Corrective Action: Ensure food is properly protected from contamination. CO2 tank is not secured to prevent tipping. Observed the frosty machines not maintaining temperatures below 41*F. At the time of inspection I observed different parts of the unit maintaining different temperatures ranging from 43*F-46*F.Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Repeat Non-durable equipment observed. Non-durable equipment observed. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Observed cheese without a time stamp. **Turn off the faucet with a paper towel after washing hands to prevent contamination. Food products that are left after 4 hours from when they were taken out of the walkin cooler will need to be discarded. PIC applied time stamp at time of inspection. Observed no towels or hand drying device at the handwashing sink(s). 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical PIC unable to demonstrate knowledge by having no critical violations. 3717-1-06.1(I) / Light bulbs - protective shielding. Chili hot held at 125*F. All TCS foods must be hot held at 135*F or hotter. *Repair and replace light shields. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Observed no handwashing sign(s) posted at handwashing sink(s) used by employees. Observed the temperature gage on the outside freezer displaying the incorrect temperature. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. CORRECTIVE ACTION: Use hand sink only for hand washing. Dispose of all unneeded items. Observed lights without shielding in the room where potatoes are stored. 3717-1-03.4(I)(1) / Time as a public health control - written procedures No written procedures for time as a public health control. 3717-1-04.8(A) / Equipment and utensils - air-drying required. 3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregationCritical Repeat CorrectedDuringInsp Food not properly protected from contamination by separation, packaging, and segregation. Fix walk-in freezer and ice machine so that they are in working order. 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.Critical Repeat Refrigerated, ready-to-eat, TCS foods not properly date marked. 3717-1-04.2(I) / Sanitizing solutions - testing devices. Hot cheddar held at 127*F. All TCS food that is hot held must be held at 135*F or higher. Repeat Waste receptacles not covered properly. Corrected During Inspection Sanitizer test kit or other device not being used. Improper storage of food items. Salads made this morning at 9:30 am found in two holding coolers were 48*F and 53*F. Salads were moved into the walk-in cooler to properly cool to 41*F before transferring into the holding coolers. 3717-1-06.2(E) / Handwashing signage. Sweep and mop entire kitchen floor. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. Have a thermometer present in all cold holding units at all times. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. Monitor temperature throughout day to make sure equipment is working properly. 3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.Critical Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.Critical Repeat Refrigerated, ready-to-eat, TCS foods not properly date marked. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Repeat Light intensity less than ten foot candles in required areas. Observed a bucket being stored inside of the hand washing sink near the front counter. This facility is a risk level IV because they re-heat food items in bulk. Non-durable equipment observed. 3717-1-06.4(B) / Cleaning - frequency and restrictions. The handles on the hand washing sink are not able to turn the water off. 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