3717-1-05.1(S) / Plumbing system - maintained in good repair. CORRECTIVE ACTION: Provide thermometer inside cooler to ensure temperature is below 41*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Replace all missing tiles with new ones so floor is level. Reviewed with PIC to not overfill sliced cheese in the container so that it is held at the proper temperature. 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. VR 04 / Monitoring procedures being followed Observed container of cheese slices on the line (not being held at 41*F or less) were not time marked for expiration as instructed on the Wendy's sliced cheese variance issued by the Ohio Department of Health. 3717-1-05.4(O) / Using drain plugs. Corrected During Inspection Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed - unable to find thermometers in line coolers. Observed a broken grease filter assembly. Temperature sensitive food products (TCS) in prep cooler on grill line at temperatures ranging from 47*F - 54*F. Ex. 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. Missing floor tiles by prep line and grill. Repeat Inadequate equipment available for cooling, heating or holding food. Properly hold all TCS foods. Walk-in freezer and ice machine broke. *Repair cooler or properly dispose of it. *Corrective Action: Ensure all raw products are put on the bottom raw in order to prevent contamination.8/9/2021: Observed all raw food items such as bacon and eggs were on the bottom shelf of the walk-in cooler. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Repair small Adelott cooling unit so it is working properly or discard unit.Install new tiles in places that are missing tiles. Repeat No drain plugs in waste receptacle. Repeat Non-durable equipment observed. Non-food contact surfaces of equipment are unclean. Proper cooling methods were reviewed. 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. VR 03 / Variance letter on premises Variance approval letter not available at time of inspection. PIC had employee starting cleaning. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. 3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities. No hand washing sign at drive thru hand washing station.A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees. All the bacon was prepped around 9AM and cooked by 12PM (within 4 hours). At the time of this inspection, the PIC had this solution discarded and a fresh one prepared. Walk-in freezer and ice machine broke. This will prevent tripping and possible injury. Observed salads stored in the salad reach in cooler at 50*F.To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130 F), or at 41F or less. **Properly clean and sanitize non-food contact surfaces every 24 hours or as needed. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. *Clean and increase cleaning frequency.-Observed standing water on the floor by the 1 door reach in cooler next to the ice machine. *Provide thermometer inside of unit. Repair floor grout throughout kitchen area to properly maintain facility and to assist in cleaning. 3717-1-06.4(B) / Cleaning - frequency and restrictions. CORRECTIVE ACTION: Clean out mop sink and maintain clean. This facility is a risk level IV for the following reasons. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Repeat Outdoor refuse containers without tight fitting lids, doors, or covers. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. 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. 3717-1-04.8(A) / Equipment and utensils - air-drying required. CORRECTIVE ACTION: Clean mop sink area and get rid of any standing water. *Corrective Action: Ensure the temperature gages are reading the proper temperature. Observed the prep sink was being used for warewashing. This will prevent tripping and possible injury. 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. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Repeat Physical facilities not maintained in good repair. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Repeat Observed a build-up of dirt and debris underneath the pop machine at the drive thru line.The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical Repeat CorrectedDuringInsp TCS foods not being cold held at the proper temperature. 3717-1-04.2(I) / Sanitizing solutions - testing devices. 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. Corrected During Inspection Observed improper storage of food items. 3717-1-06.4(A) / Repairing. Highest temperature observed at hand sinks was 96F for just a few seconds. Observed that several TCS products on line make table were not being properly held at 41*F or less. Equipment and utensils are not being air dried. *Ensure that all food and single use items are stored 6" off the floor. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Light intensity less than fifty foot candles in required areas. 3717-1-02.2(B) / Hands and arms: cleaning procedure.Critical Food employee(s) are not using proper procedure when washing hands and arms. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. *Items were moved during inspection. Repeat No protective shielding on lights. The pan was discarded. Observed waste receptacle drains that did not have plugs.Drains in receptacles and waste handling units for refuse, recyclables, or returnables shall have drain plugs in place. Observed food on the floor of the freezer. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. Non-durable equipment observed. Repeat Non-durable equipment observed. **Must have letter of approval on file and written procedures. Repeat Physical facilities not maintained in good repair. Food products that are left after 4 hours from when they were taken out of the walkin cooler will need to be discarded. Entire kitchen floor is dirty. Critical Repeat Corrected During Inspection . Sweep and mop entire floor each day. 3717-1-04.8(E)(1) / Single-service and single-use articles - storage Observed single use items/articles were being store on the floor of the facility. **Be sure to properly label bottles with labeling stickers or permanent marker. CORRECTIVE ACTION: Clean drains and floors and maintain clean. *Provide air gap for drain lines. Physical facilities not maintained in good repair. Repeat Improper storage of food items. CORRECTIVE ACTION: PIC time stamped items during inspection. Hot cheddar held at 127*F. All TCS food that is hot held must be held at 135*F or higher. A plastic bag was being used instead. Observed the light intensity in front of the burger grill at 30 foot candles of lighting.The light intensity shall be at least fifty foot candles (five hundred forty lux) at a surface where a food employee is working with food, utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Buckets should be changed every 2 -4 hours or more as needed to keep the water clean and the sanitizer effective in use. Observed sanitizer below 100ppm. Drain pipe from ice machine is not air gapped. Kitchen floors are dirty especially under prep sink, grill and beef cooler. 3717-1-05.4(O) / Using drain plugs. Corrective Action: Ensure single-service articles are moved 6 inches or above off of the floor. 3717-1-04.1(Y) / Temperature measuring devices. 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. *Employee was stopped and PIC had her wash hands and put new gloves on. 3717-1-04.1(Y) / Temperature measuring devices. No violations were documented at the time of inspection. 3717-1-04.8(A) / Equipment and utensils - air-drying required. Waste receptacles not covered properly. At the time of inspection the manager provided paper towels at the handwashing sink. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Repeat Outdoor refuse containers without tight fitting lids, doors, or covers. All cold held TCS food must be held at 41*F or colder at all times.Cold hold beef at 41*F or lower at all times. 3717-1-05(H) / Capacity.Critical Water source and/or hot water capacity not sufficient. 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. 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. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Reheat all hot held food to 165*F or higher for hot holding.Reheat all hot held food to 165*F or higher for hot holding. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. 3717-1-04.1(Y) / Temperature measuring devices. Observed missing tiles throughout kitchen prep area. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Discussed time stamping and using all meat in cooler by 2:30PM. Observed the heat lamp switch is broken & cannot be turned off.Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Chili held at 125*F. Reheat chili to 165*F or hotter before hot holding at 135*F or above.Reheat chili to 165*F or hotter before hot holding at 135*F or above. Observed light bulbs or heat lamp that were not properly shielded or coated where required. Dispose of all garbage and litter. Observed air break at ice maker in kitchen area. Repeat Physical facilities not maintained in good repair. Keep dumpster lids closed at all times to prevent rodent activity. CorrectedDuringInsp No written procedures for responding to vomiting or diarrheal events. Observed flies inside kitchen, primarily near mop sink. Observed the ceiling vents above the walk in cooler door in need of cleaning. CorrectedDuringInsp Improper storage of food items. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Tomatoes at 47*F, mayo at 50*F, and ranch at 44*F. *Corrected: PIC discarded all needed food products during inspection.3. Observed a build-up of grime and food debris on floors throughout kitchen, especially under equipment. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 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. No hot water in men's bathroom. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. Dumpster pad is dirty with trash. 3717-1-06.1(I) / Light bulbs - protective shielding. No thermometer inside reach in cooler for raw bacon and beef patties. *Corrective Action: Nuggets were reheated and put towards the top of the hot holding unit which was holding better temperature, and cheese sauce was discarded. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations Critical Repeat PIC unable to demonstrate knowledge by having no critical violations. Observed boxes of food stored on floor of walk in freezer. Observed the bottom gasket on the walk-in cooler needs to be replaced. Repair to properly maintain facility. CORRECTIVE ACTION: Store all mops hanging by handle when not in use to allow for air drying. Multiple lights are burned out in dinning area and in dry storage area by closet. Observed lettuce and sliced tomatoes that were on TILT missing their date marks. 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all timesCritical CorrectedDuringInsp Handwashing sink not accessible. Observed low to no sanitizer registering at the 3 compartment sink and sanitizer bucket by the burger grill. -Observed the floor throughout the facility needing cleaned: build up and debris underneath shelves and holding/cooking units. 3717-1-02.4(A)(2) / PIC - Manager Certification Observed facility does not have an employee with manager certification in food protection. *Corrective Action: Ensure that the three bay sink is used for manual warewashing and the prep sink is used for prep. 3717-1-06.4(A) / Repairing. *Clean and maintain area clean. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. *Contact trash service to have a proper plug installed. Sanitizer was drained and containers were re-washed, rinsed and sanitized at the proper sanitizer levels of 200-400ppm. 3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregationCritical Repeat Food not properly protected from contamination by separation, packaging, and segregation. Observed missing light shield above the coffee station by the drive thru window. Also observed beef patties in the cooler by the beef grill cold holding at about 45F. CORRECTIVE ACTION: PIC moved frosty mix to a higher shelf. Provide proper air gap on drain line for ice bin. Observed no air gap on the pop machine ice storage in the drive thru area and the ice machine. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical PIC unable to demonstrate knowledge by having no critical violations. The manager has put a work order in to repair the hand washing sink. No violations were documented at the time of inspection. 3717-1-05.4(O) / Using drain plugs. 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.Critical Equipment food-contact surfaces or utensils are dirty. Observed light bulbs or heat lamp that were not properly shielded or coated where required - light in back over single use items not properly sheilded.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. Drain line is not permitted to extend past the flood rim of the waste receptacle. 3717-1-03.4(I)(1) / Time as a public health control - written procedures No written procedures for time as a public health control. Missing floor tiles were observed in prep area by grill. Priority Violations: 5. Cheddar not reheated to 165*F or higher for hot holding. *PIC reported that the burgers were recently brought out, burgers were placed into the bottom part of the cooler, which was holding proper temperature, at the time of inspection. Repeat Ambient air and water thermometers are not accurate. The plumbing system was not properly maintained. *Clean water and insure floor drain is working properly/not clogged. Secure CO2 tank to building to prevent tipping and possible injury. Observed improper use and/or maintenance of wiping cloths. *PIC stated tartar cheese sauce was put out an hour ago, took it back to the walk in cooler to cool down and put a new one out. *Ensure hot water is made available at all hand sinks. 3717-1-04.1(Y) / Temperature measuring devices. Nonfood-contact surfaces constructed of unapproved materials. The physical facilities shall be maintained in good repair. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical CorrectedDuringInsp TCS foods not being cold held at the proper temperature. Repeat Facility not maintained clean:1) Observed a buildup of debris on the floors by the prep cooler at the drive through window.2) Observed a buildup of debris on the floors underneath the pop bibs. Observed employee using her cellphone with gloves on and went back to making a burger without taking gloves off, washing hands and putting on new gloves. Observed one set of light bulbs not working in the walk in cooler. Floor tiles are missing by fryer. 3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required. *Repair and replace light shields. 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. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Repeat Outdoor refuse containers without tight fitting lids, doors, or covers. 3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.Critical Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Observed stained/damaged ceiling tiles throughout.**Repair/replace. At the time of inspection the salads were transferred into another unit maintaining temperatures below 41*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed the following TCS foods not being cold held at the proper temperature:- cut leafy greens 49*F- cooked ground beef 48*F- tomatoes 47*- raw beef 46*F - sour cream 47*F- cheese 47*FPIC measured temperatures with facility thermometer and received the same temperatures. Repeat Waste receptacles not covered properly. 3717-1-03.2(M) / Wiping cloths - use limitation. * Replace light shield above potato storage or replace bulbs with shatterproof bulbs. 3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. The plumbing system was not properly maintained. No written procedures for responding to vomiting or diarrheal events. Observed (1) raw burger patties being held at 47-50*F on the top portion of the meat cooler next to the grill. 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. Item was moved at the time of inspection per PIC. Observed ground beef stored above ready to eat food in walk in cooler. Non-food contact surfaces of equipment are unclean. Raw meat should always be stored below ready to eat food. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical CorrectedDuringInsp Handwashing sink is being used for purposes other than handwashing. 0 Observed raw beef patties with internal temperature of 47-50*F in reach in cooler next to grill. Observed food debris inside microwave. Sanitizer bucket was also replaced. *Clean. Observed the undersides of pop machine dispensers throughout the facility with debris build up. Repeat Waste receptacles not covered properly. Ambient air and water thermometers are not accurate. Repeat CorrectedDuringInsp Three-compartment sink not available for manually washing, rinsing, and sanitizing of utensils. Dispose of all trash. *Tomatoes were date marked during inspection. *Clean the above mentioned areas. VR 04 / Monitoring procedures being followed Repeat CorrectedDuringInsp No time stamp observed on cheese. Manager labeled buckets during the time of inspection.To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Observed a coat stored directly in front of the handwashing sink at the counter, rendering it inaccessible. Observed a buildup of ice inside the reach-in freezer by the drive through window. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Observed sliced tomatoes on prep line without a time stamp. * Have unit repaired/adjusted so that it holds food at 41*F or less. Repeat Physical facilities not maintained in good repair. 3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregationCritical Food not properly protected from contamination by separation, packaging, and segregation. 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