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[?] A summary of the violations found during the inspection are listed below.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed an accumulation of food residue and other debris on the mustard cap above the prep sink and the fry holding area (utensil area, etc.).

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed an accumulation of debris on the door, door handle, and gasket of the reach-in refrigeration unit. Observed an accumulation of food residue and debris on the surfaces of the warming units.

3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors around the fryers and three-compartment sink not maintained clean. Flooring that is no longer smooth and easily cleanable shall be repaired (missing grout, damaged tile, etc.)


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 15-February-2021


Comments
Ensure an approved backflow prevention device is on the water supply line to the ice maker that is easily accessible for servicing.
Proper air gaps shall be maintained on equipment such as the ice bin at the customer self-service line and ice bin at the drive-thru.

The violations documented shall be corrected and will be checked at the next standard inspection.
Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P.

I - P - Employee Health: The operation had an employee health policy on file.
III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.
VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.
VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required.
IV - P - Demonstration of Knowledge:The operation is in compliance with Chapter 3717-1 of the Administrative Code.
III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands.
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.