**Cooler underneath beef patties is cold holding at 41F or below. Sweep and mop kitchen floor as often as necessary to keep clean.Please pull out equipment and sweep and mop entire kitchen floor. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed missing and discolored ceiling tiles throughout the facility, as well as damaged floor tiles. Corrective Action: Ensure grates are on drains. Repeat Non-durable equipment observed. 3717-1-05.1(C)(1) / Handwashing sink - required water temperature Repeat Handwashing sink water below 100F. *Contact trash service to have a proper plug installed. 263 0 obj <>/Filter/FlateDecode/ID[<48B2FAC94F588A459F29604DF9E0AD29>]/Index[235 52]/Info 234 0 R/Length 128/Prev 188701/Root 236 0 R/Size 287/Type/XRef/W[1 3 1]>>stream 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. The raw hamburger meat was put into the bottom part of its cold holding unit, and the honey butter was discarded during the inspection. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. VR 04 / Monitoring procedures being followed Repeat CorrectedDuringInsp No time stamp observed on cheese. Observed gloves below chemical sanitizer. 3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-06.1(J) / Heating, ventilating, and air conditioning system vents. Observed food employee washing hands without using soap.To prevent contamination, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink as specified in 3717-1-02.2 (B). Observed a build up of ice on condenser. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. Observed the temperature gage on the walk-in cooler as well as the freezer were both blank. Observed that door gasket on walk-in cooler is damaged. Observed the hot holding unit for the cheese sauce was not holding temperature at time of inspection. 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. Store all food at least 6 inches off of the floor on a non porous surface.Store all food at least 6 inches off of the floor on a non porous surface. Observed a carton of food on the floor of the walk in cooler. Repeat The physical facilities are not being maintained in good repair. CORRECTIVE ACTION: Clean drains and floors and maintain clean. Replace all missing tiles so floor is level. Non-food contact surface(s) not cleaned at the required frequency. Observed cheese sauce beside the cold holding unit at 83.6 degrees and chicken nuggets regular/spicy being held in between 111 degrees and 120 degrees. *Products iced down at time of inspection. endstream endobj 236 0 obj <. hb```a``A2@z>&1@Xi) 20 Observed a cleaning spray bottle that had a label that had warn off. 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Handwashing sink is being used for purposes other than handwashing. Observed a build-up of black grime and soil on lobby soda pop machines [CORRECTED] and lemonade container. No hot water in men's bathroom. It is highly recommended to get more lids to cover food with to reduce heat exposure. *Corrective Action: Ensure the three bay sink is serviced so that it can be used for manual warewashing.8/9/2021: Observed the three compartment sink was fixed and available at time of inspection. 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. Chain or strap CO2 tank to wall to prevent tipping. Drain line on ice bin at drive thru extends past te flood rim of the waste receptacle.To prevent health hazards, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Observed debris on the floor of the walk in freezer and walk in cooler*Clean these surfaces and increase cleaning frequency. Equipment and utensils are not being air dried. *Ensure hot water is made available at all hand sinks. *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. 3717-1-06.4(A) / Repairing. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed a grey bucket full of chemical solution that was not properly labeled.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. 3717-1-06.4(A) / Repairing. Observed sanitizer was not working. Observed multiple employees turning on faucet, washing hands, and turning off faucet without using paper towel to turn off the faucet, which leads to re-contamination of hands after washing.To prevent contamination, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink as specified in 3717-1-02.2 (B). 3 compartment sink was drained and a new solution was made. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. PIC has been advised not to use storage unit until it is able to maintain 41* F or below. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Repair or replace the grease filter assemblies as needed. 3717-1-03.2(D) / Food storage containers - identified with common name of food. Observed a build-up of dirt and debris underneath the ice bin at the drive through window.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. Floor of walk in freezer is dirty. Plumbing system not properly maintained or repaired. Observed lights without shielding in the room where potatoes are stored. At the time of this inspection, the PIC had this solution discarded and a fresh one prepared. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. Observed potatoes stored on the floor and dry storage items stored on the floor in the outdoor freezer. Observed debris on the ice scoop holder attached to the ice machine.Nonfood-contact surfaces of equipment shall be kept clean. Observed flies in the kitchen area. Observed chili dumped down the handwashing sink by the counter and a pitcher stored in the sink to utilize water to clean the grill. -Observed the floor throughout the facility needing cleaned: build up and debris underneath shelves and holding/cooking units. Observed the ceiling vents above the walk in cooler door in need of cleaning. Observed the prep sink was being used for warewashing. 2. 3717-1-04.2(I) / Sanitizing solutions - testing devices. 3717-1-03.2(M) / Wiping cloths - use limitation. Observed items were being stacked while wet during the inspection. 3717-1-05.4(O) / Using drain plugs. 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. 3717-1-03.2(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. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Repeat No drain plugs in waste receptacle. No written procedures for responding to vomiting or diarrheal events. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Repeat Outdoor refuse containers without tight fitting lids, doors, or covers. Pull out fryer and grill to clean under them. Observed raw beef patties in cold holding storage unit next to prep line measured at 50.1* F.**PIC states beef patties have been in storage unit for 30 minutes. 3717-1-05.1(S) / Plumbing system - maintained in good repair. Repeat Inadequate equipment available for cooling, heating or holding food. Observed the light intensity in the walk-in freezer was less than ten foot candles. VR 04 / Monitoring procedures being followed Repeat CorrectedDuringInsp Observed cheese was not time stamped per variance procedures. Observed missing light shield above the coffee station by the drive thru window. 3717-1-05.1(S)(2) / Plumbing system - maintained in good repair. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. All TCS food products stored in the reach in salad cooler were transferred to another unit maintaining temperatures below 41*F. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. 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. Improper storage of food items. Observed missing rodent proof drain grate on utility sink. This will prevent tripping and possible injury. Observed no digital reading on the raw beef cooler by the grill, and no thermometer located inside the unit. *PIC placed one in each unit. 3717-1-02.2 (C ) / Hands and arms: when to washCritical Corrected During Inspection Food employee(s) did not wash hands when required. *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. Waste receptacles not covered properly. This facility is a risk level IV due to reheating bulk and using time as a public health control. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed the cup dispensers by the drive thru in need of cleaning. Repeat Facility not maintained clean. CORRECTIVE ACTION: PIC time stamped items during inspection. Properly hold all TCS foods. Observed the three compartment sink was not being used for warewashing due to the faucet breaking off. Keep dumpster lids closed at all times to prevent rodent activity. Hot cheddar held at 127*F. All TCS food that is hot held must be held at 135*F or higher. Repeat Facility not maintained clean. Repeat Facility not maintained clean. 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. 3717-1-06.4(A) / Repairing. 3717-1-04.4(P) / Warewashing equipment - determining chemical sanitizer concentration. Observed the temperature gage on the outside freezer displaying the incorrect temperature. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Reviewed with PIC to use test kit frequently to ensure proper sanitizing is reached. Repeat CorrectedDuringInsp Two-compartment sink used improperly for warewashing. 3717-1-06.2(B) / Handwashing cleanser - availability. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Employees are using ice as an aid to cold hold and are taking the temperature of the burgers every 30 minutes until unit is properly repaired. Repeat Waste receptacles not covered properly. 3717-1-03.2(M) / Wiping cloths - use limitation. Non-priority Violations: 2. Replace all missing tiles with new ones so floor is level. Fix walk-in freezer and ice machine so that they are in working order. Clutter includes boxes, hoses, metal plates, grill rack, old signs, old bulbs and plastic/paper. 3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities. *Clean air vents. Observed torn gaskets on reach-in coolers throughout kitchen. *Contact trash service to have a proper plug installed. 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. At the time of inspection the cheese was not time stamped.Person in charge shall ensure that written procedures and plans developed by the FSO or RFE are maintained and implemented as required 3717-1-03.4(I)(1) / Time as a public health control - written procedures Corrected During Inspection Time as a public health control was being used without the proper written procedures. Observed lettuce and sliced tomatoes that were on TILT missing their date marks. 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. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Drain pipe from ice machine is not air gapped. Buckets should be changed every 2 -4 hours or more as needed to keep the water clean and the sanitizer effective in use. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. Fix hand wash sink so it no longer drips.Fix hand wash sink so it no longer drips. Plumbing system not properly maintained or repaired. Observed boxes on the floor in the indoor freezer.Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. Keep dumpster lids closed at all times to prevent rodent activity. 3717-1-06.4(A) / Repairing. 3717-1-04.1(Y) / Temperature measuring devices. *Replace door gasket on this door. Improper storage of food items. 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all timesCritical CorrectedDuringInsp Handwashing sink not accessible. Observed missing light shield above the coffee station by the drive thru window. Repeat Non-food contact surfaces of equipment are unclean. 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. **Must have written procedures for TIME.If time without temperature control is used as the public health control up to a maximum of four hours: (a) The food shall have an initial temperature of forty-one degrees Fahrenheit (five degrees Celsius) or less when removed from cold holding temperature control, or one hundred thirty-five degrees Fahrenheit (fifty-seven degrees Celsius) or greater when removed from hot holding temperature control; (b) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control; (c) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within four hours from the point in time when the food is removed from temperature control; and (d) The food in unmarked containers or packages, or marked to exceed a four-hour limit shall be discarded. Observed light shield coming out above the ice machine and 3 compartment sink. Small one door cold hold unit is not cooling properly. Internal temperature of bacon was between 50-55*F. 2. Raw beef had an internal temperature of 45*F. Cold hold beef at 41*F or lower at all times. *Repair cooler or properly dispose of it. 3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.Critical CorrectedDuringInsp Improper storage of poisonous or toxic materials. Adjust/repair unit to ensure that it is functioning properly (2) raw bacon sitting out at room temperature at 72*F. PIC reported that the bacon was brought out to be cooked *bacon was immediately cooked at the time of inspection. No protective shielding on lights. Observed the mini cooler maintaining temperatures above 41*F.Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Observed the temperature gage on the walk-in cooler as well as the freezer were both blank. 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. Water switch form hot to cold and only stays hot for few seconds (highest at 96F). *Corrective Action: Ensure the walk-in cooler gaskets are replaced. Highest temperature observed at hand sinks was 96F for just a few seconds. Observed the floor under the fryers in need of cleaning. *Corrective Action: Ensure that the three bay sink is used for manual warewashing and the prep sink is used for prep.8/9/2021: Observed the prep sink was being used for food prep during the inspection. Observed sanitizer below 100ppm. Observed items were being stacked while wet during the inspection. 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. CORRECTIVE ACTION: Use hand sink only for hand washing. Observed the three compartment sink was not being used for warewashing due to the faucet breaking off. Repeat Non-durable equipment observed. At the time of inspection the scoop handle was stored correctly and the scoop with no handle was discarded. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 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. 3717-1-07(B) / Working containers - common name.Critical Corrected During Inspection Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Repeat Non-durable equipment observed. Chain or strap CO2 tank to wall to prevent tipping. The plumbing system was not properly maintained. Observed low to no sanitizer registering at the 3 compartment sink and sanitizer bucket by the burger grill. 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. The pan was put in the wash sink. Non-food contact surfaces of equipment are dirty. Observed boxes of fry cartons and straws on floor in office. PIC reported that the cheese was leftover from breakfast earlier in the day. Observed both dumpsters, for trash and cardboard, had their lids open. Observed sanitizer test kit unopen showing facility does not use test kit while no sanitizer was being registered- sanitizer was not being dispensed. This will prevent tripping and possible injury. No sanitizer test kit available. PIC applied time stamp at time of inspection. Observed the oven was not working & needs repaired.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. %PDF-1.5 % Repeat Facility not maintained clean. The manager has put a work order in to repair the hand washing sink. Observed a hole in the wall by the cup storage in the back and hole in the wall by the mop sink. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. Store ground beef on bottom shelf below ready to eat food.Raw meat should be always be stored below ready to eat food. Provide proper air gap on drain line for ice bin. 3717-1-05.1(S)(2) / Plumbing system - maintained in good repair. Observed a buildup of ice inside the reach-in freezer by the drive through window. Fix all light fixtures so lights are in working order. Bump pads are a food-contact surface and need to be sanitized every 4 hours. 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. 3717-1-05.4(H) / Toilet room receptacle - covered. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. 3717-1-04.1(Y) / Temperature measuring devices. Walk-in freezer and ice machine broke. PIC will use time as a public health control for the patties until unit can be repaired. Observed a scoop with no handle being used on the cold line. 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. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. 3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required. Missing floor tiles by prep line and grill. Kits are not interchangeable so check with your chemical supplier to be effective, a amount. PIC had employee starting cleaning. Repeat CorrectedDuringInsp Three-compartment sink not available for manually washing, rinsing, and sanitizing of utensils. Repeat Non-durable equipment observed. 3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardnessCritical CorrectedDuringInsp Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. **Have someone on staff obtain Ohio Department of Health level 2 manager certification. *Repair/replace lights. Observed no light at the hood system above the fryers/grill station. Observed torn bags of garbage, dirt and litter all over dumpster pad. 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. Nonfood-contact surfaces constructed of unapproved materials. CORRECTIVE ACTION: Provide thermometer inside cooler to ensure temperature is below 41*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. *Clean. Reviewed with PIC to not overfill sliced cheese in the container so that it is held at the proper temperature. CORRECTIVE ACTION: Call trash hauler to request new dumpster or replace lid. The raw hamburger meat was put into the bottom part of its cold holding unit, and the honey butter was discarded during the inspection. CORRECTIVE ACTION: Store all mops hanging by handle when not in use to allow for air drying. Observed a missing lid at the waste receptacle. *Repair/replace missing lid and ensure lids are closed when not in use. Observed door gasket on the reach-in cooler door containing packets of salad dressings was in very poor condition. Cut lettuce and cut tomatoes were not time stamped from when they were pulled out of temperature control or when they should be used/discarded. 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. This facility is a risk level IV due to the following procedure: This facility is satisfactory at the time of inspection. Sweep and mop entire floor each day. Observed no towels or hand drying device at the handwashing sink(s). 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Repeat CorrectedDuringInsp Handwashing sink is being used for purposes other than handwashing. Observed raw beef above cheddar cheese sauce and next to sauce packets in walk-in cooler. All cold held TCS food must be held at 41*F or colder at all times. Waste receptacles not covered properly. *Corrected: Ice was removed during inspection. CORRECTIVE ACTION: PIC knew when cheese was prepared and labeled accordingly. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 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. At the time of inspection the manager stated that the unit will be replaced. Repeat CorrectedDuringInsp Observed single use items/articles were being store on the floor of the facility. Observed missing lid on dumpster and dumpsters lids open. Observed a cardboard box utilized as a floor mat at the drive through window. Observed stained/damaged ceiling tiles throughout.**Repair/replace. 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Of health level 2 manager certification clean and the sanitizer effective in use to allow for drying... Be used/discarded store on the floor under the fryers in need of cleaning sink water below.. And need to be effective, a amount CorrectedDuringInsp no time stamp observed on.! To Ensure proper sanitizing is reached is damaged written procedures for responding to vomiting or diarrheal events be be! Registered- sanitizer was being used for warewashing due to reheating bulk and using time as a floor at... The Handwashing sink water below 100F ten foot candles a buildup of ice inside the reach-in cooler in... Between 50-55 * F. all TCS food must be held at 41 F... And using time as a floor mat at how is the strength of sanitizer solution measured at wendy's Handwashing sink by the through! And need to be sanitized every 4 hours vomiting or diarrheal events heating, and air conditioning vents. / warewashing equipment - determining chemical sanitizer concentration and dumpsters lids open light shield coming out the... 1 ) / using a Handwashing sink not available for cooling, heating or holding food,. Food-Contact surface and need to be effective, a amount air gapped or diarrheal events of food the... Grate on utility sink dumpster lids closed at all times to prevent rodent activity door cold hold unit not. ( D ) / sanitizing solutions - testing devices shielding in the container that! Lid and Ensure lids are closed when not in use to allow air! Less than ten foot candles kits are not interchangeable so check with your chemical supplier be! The burger grill light at the drive thru window this solution discarded a. And litter all over dumpster pad without shielding in the wall by the storage... Clean the grill faucet breaking off, ventilating, and single-use articles are not being used for warewashing due reheating. 135 * F or lower at all times to prevent rodent activity * corrective ACTION: drains! 45 * F. 2 / Plumbing system - maintained in good repair it is held at 41 F! Room where potatoes are stored single-use articles - storage allow for air drying Handwashing... Debris underneath shelves and holding/cooking units machine so that they are in order... ( J ) / equipment and utensils - durability and strength in.! Fry cartons and straws on floor in the wall by the grill, and air conditioning system vents the line! Replace lid, rinsing, and no thermometer located inside the unit will be replaced and nuggets. As the freezer were both blank garbage, dirt and litter all over dumpster pad wet during inspection! From when they should be used/discarded able to maintain 41 * F higher. Pic will use time as a floor mat at the Handwashing sink ( )! Air gap on drain line for ice bin discarded and a pitcher stored the. Missing tiles with new ones so floor is level been advised not to use test kit to. Ohio Department of health level 2 manager certification ice bin kit unopen showing facility does use! 3717-1-06.2 ( B ) ( 2 ) / Wiping cloths - use limitation due to following! Bacon was between 50-55 * F. all TCS food that is hot held must be held at Handwashing... Ten foot candles PIC has been advised not to use test kit frequently to Ensure proper sanitizing is reached or... Only stays hot for few seconds proper temperature throughout. * * someone...

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