This practice does not allow air flow to properly cool food. 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. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Hot cheddar held at 127*F. All TCS food that is hot held must be held at 135*F or higher. Observed improper storage of food items. Corrected During Inspection Observed no towels or hand drying device at the handwashing sink(s). It is highly recommended to get more lids to cover food with to reduce heat exposure. Observed chilli at 57*F in hot holding. 3717-1-05.4(O) / Using drain plugs. **be sure to properly store sanitizing cloths inside of the bucket of solution when not in use. CorrectedDuringInsp Improper method for cooling TCS foods. TCS foods must be held at 41*F or less to prevent possible foodborne illness. Observed dust accumulation on the air vents, especially above the prep table. CORRECTIVE ACTION: 1. Repeat Facility not maintained clean. Observed the walk-in cooler operating at 52*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. *Repair and replace light shields. Secure CO2 tank to building to prevent tipping and possible injury. Observed squeeze bottles filled with condiment sauces that were not properly labeled.Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Observed the prep sink was being used for warewashing. 3717-1-04.1(A) / Equipment and utensils - durability and strength. No thermometer inside reach in cooler for raw bacon and beef patties. 3717-1-06.4(A) / Repairing. Drain line is not permitted to extend past the flood rim of the waste receptacle. *Food must be stored a minimum of 6" off of the floor. hb```a``A2@z>&1@Xi) 20 *Repair/replace missing lid and ensure lids are closed when not in use. Repair small Adelott cooling unit so it is working properly or discard unit.Install new tiles in places that are missing tiles. Observed food debris build up inside hot holding wells and on counter space around them. VR 03 / Variance letter on premises Variance approval letter not available at time of inspection. No sanitizer test kit available (chlorine). 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Light intensity less than fifty foot candles in required areas. Observed flies inside kitchen, primarily near mop sink. *Clean air vents. Properly hold all TCS foods. 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. *Clean the above mentioned areas. No sanitizer test kit available. 3717-1-02.2(B) / Hands and arms: cleaning procedure.Critical Food employee(s) are not using proper procedure when washing hands and arms. CORRECTIVE ACTION: PIC moved bottle into first aid kit. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Solution was replaced. All the bacon was prepped around 9AM and cooked by 12PM (within 4 hours). Cold hold units should be 41*F or below at all times. -Observed the floor throughout the facility needing cleaned: build up and debris underneath shelves and holding/cooking units. *Clean area surrounding dumpsters 3717-1-06.4(B) / Cleaning - frequency and restrictions. Walk-in freezer and ice machine broke. 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. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Handwashing sink is being used for purposes other than handwashing. 3717-1-06.2(E) / Handwashing signage. Keep vomit and diarrhea clean up plan on file and posted. *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. Repeat CorrectedDuringInsp Improper storage of food items. 3717-1-06.4(A) / Repairing. 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. 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. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3717-1-03.2(M) / Wiping cloths - use limitation. *Ensure cleaning bottles are properly labeled. *Repair/replace lights. 3717-1-02.4(A)(2) / PIC - Manager Certification Facility does not have an employee with manager certification in food protection. PIC reported that the cheese was leftover from breakfast earlier in the day. Non-food contact surfaces of equipment are unclean. 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. 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. 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. Observed cups stored on floor of dining area. PIC applied time stamp at time of inspection. *Corrective Action: Ensure the walk-in cooler gaskets are replaced. Observed sanitizer below 100ppm. *Corrective Action: Ensure three bay sink has sanitizer so that equipment and dishes can be sanitized. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. 3717-1-06.2(I)(3) / Lighting - intensity (50) The light intensity in an area where an employee was working with food, utensils or equipment was less than fifty foot candles. Corrective Action: Ensure single-service articles are moved 6 inches or above off of the floor. Chain or strap CO2 tank to wall to prevent tipping.Replace all missing tiles so floor is level. No written procedures for responding to vomiting or diarrheal events. Buckets/Containers 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 3717-1-06.4(N) / Maintaining premises - unnecessary items and litter. CORRECTIVE ACTION: PIC time stamped items during inspection. PIC had employee starting cleaning. Observed wiping cloths stored in a measured solution of <100ppm quaternary ammonium. 3717-1-04.8(A) / Equipment and utensils - air-drying required. Call pest control company for treatment. Observed an outside digital reading of walk-in cooler at 48*F. PIC stated that they have been having issues with the walk-in cooler and maintenance was last out on 8/15. 3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required. 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. Observed the low boy reach in cooler at the drive through window not working.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. *Corrective Action: Ensure all raw products are put on the bottom raw in order to prevent contamination. Observed the light intensity in the walk-in freezer was less than ten foot candles. Observed boxes of food stored on floor of walk in freezer. Observed a plastic pan in the clean rack that was in need of cleaning. A plastic bag was being used instead. The plumbing system was not properly maintained. Hot hold chili at 135*F or hotter. *Ensure that all food and single use items are stored 6" off the floor. Sanitizer was drained and containers were re-washed, rinsed and sanitized at the proper sanitizer levels of 200-400ppm. 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. 3717-1-06.4(B) / Cleaning - frequency and restrictions. *Clean water and insure floor drain is working properly/not clogged. 3717-1-03.2(M) / Wiping cloths - use limitation. 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. The handles on the hand washing sink are not able to turn the water off. 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. 3717-1-06.4(A) / Repairing. Observed build up on nozzle of pop machine in drive thru area. Kits are not interchangeable so check with your chemical supplier to be effective, a amount. Item was moved at the time of inspection per PIC. Non-food contact surfaces of equipment are unclean. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Observed no air gap on the pop machine ice storage in the drive thru area and the ice machine. 3717-1-06.1(M) / Outer openings - protected. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed sliced tomatoes and cut leafy greens that were not date marked. Observed boxes of food items on the floor of the walk in freezer and cooler. 3717-1-06.4(K) / Controlling pests.Critical Presence of live insects. 3717-1-04.2(I) / Sanitizing solutions - testing devices. Repeat Non-food contact surfaces of equipment are unclean. Install new tiles in places that are missing them.Install new tiles in places that are missing them. Repeat Non-durable equipment observed. 3717-1-06.1(I) / Light bulbs - protective shielding. Chain or strap CO2 tank to wall to prevent tipping.Replace all missing tiles so floor is level. *PIC open test kit during inspection to test sanitizer. 3717-1-04.1(Y) / Temperature measuring devices. Employee eating, drinking, or using tobacco in non-designated area. Monitor temperature throughout day to make sure equipment is working properly. 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.Critical Equipment food-contact surfaces or utensils are dirty. Observed sanitizer was not working. *PIC placed one in each unit. No thermometer inside reach in cooler for raw bacon and beef patties. *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. Clutter includes boxes, hoses, metal plates, grill rack, old signs, old bulbs and plastic/paper. No protective shielding on lights. 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. PIC cooked all bacon inside of reach in cooler immediately. Cold hold units should be 41*F or below at all times.Have a thermometer present in all cold holding units at all times. Date Summary; Sept. 23, 2022: Standard/Critical Control Point/Variance Inspection. Repeat Facility not maintained clean. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. hbbd```b``A$Sdf fH`"0DY^Iu0y ,>SA$W0DI9```uA)@L@VM``0?U i Reportedly bump pads are only cleaned once a month. Dispose of all unneeded items. 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. Raw beef had an internal temperature of 45*F. Cold hold beef at 41*F or lower at all times. Tomatoes at 48*F, mayo at 51*F, and shredded cheese at 54*F. *Corrected: Items were restocked within the past 2 hours so TCS food products were put under time as a public health procedure and were time marked properly. Equipment and/or components are not maintained in good working order. Observed non working cooler under coffee machine.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. 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. Ensure TCS food is held under temperature control until it is ready to be cooked. *Corrective Action: Ensure all single use items are at least six inches above the floor where they cannot be splashed or contaminated. 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