PIC applied time stamp at time of inspection. **Ensure there is a 2 inch gap between drain pipe and drain receptacle. Observed a build up of ice on condenser. Employee eating, drinking, or using tobacco in non-designated area. In the walk-in cooler, observed leftover burgers and chili that were not date marked for expiration. Observed food debris inside microwave. 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. Observed stained/damaged ceiling tiles throughout.**Repair/replace. Ventilation system not maintained. Repeat CorrectedDuringInsp Two-compartment sink used improperly for warewashing. At the time of inspection the manager stated that the unit will be replaced. Chain or strap CO2 tank to wall to prevent tipping. 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. Ventilation system not maintained. Secure CO2 tank to building to prevent tipping and possible injury. Observed both dumpsters, for trash and cardboard, had their lids open. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. *As the variance states, "each container of cheese slices being held at room temperature shall be marked or otherwise identified to indicate the time that is eight hours past the point in time when the food is removed from temperature control" 3717-1-03.4(E) / Cooling methods - temperature and time control. *Contact trash service to have a proper plug installed. No hot water in men's bathroom. 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. Repeat Corrected During Inspection Non-durable equipment observed. *PIC placed one in each unit. Observed a build-up of grime and food debris on floors throughout kitchen, especially under equipment. Repeat Non-durable equipment observed. *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. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical CorrectedDuringInsp TCS foods not being cold held at the proper temperature. 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.A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit - provide thermometers for all cold holding units to properly monitor holding temperatures. Observed buns stored on floor of freezer. Physical facilities not maintained in good repair. The manager stated that the unit will be repaired soon. Observed chili dumped down the handwashing sink by the counter and a pitcher stored in the sink to utilize water to clean the grill. 0 *Tomatoes were date marked during inspection. *Repair/replace missing lid and ensure lids are closed when not in use. *Clean and increase cleaning frequency.-Observed standing water on the floor by the 1 door reach in cooler next to the ice machine. Facility is a risk level IV due to reheating in bulk. Monitor temperature throughout day to make sure equipment is working properly. Equipment and utensils are not being air dried. 3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.Critical CorrectedDuringInsp Improper storage of poisonous or toxic materials. Observed bottle of acetaminophen stored over top of raw beef. Call pest control company for treatment. CORRECTIVE ACTION: PIC date marked gravy and discarded tomatoes. Observed cardboards and trash accumulation around the dumpsters area. Use guidelines should there be an incident. Non-food contact surfaces of equipment are unclean. 3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.Critical Working containers of poisonous or toxic materials not properly labeled. 3717-1-03.4(I)(2) / Time as a public health control - four hour time limitCritical Repeat Corrected During Inspection Improper use of time as a public health control (4 hours). 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 unless allowed by the Ohio building code for: a warewashing machine between its waste outlet and a floor drain when the machine is located within five feet (1.5 meters) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap; or a warewashing and culinary sink. 6/8- PIC reported that the unit was serviced on 6/7 however it's still not working and they have to have the unit looked at again. 3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities. Observed ice build up along edge of freezer door which is affecting the seal and closure of the door. 3717-1-04.1(Y) / Temperature measuring devices. Sweep and mop out freezer. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Fix pipe so a proper air gap of 2 inches is present to prevent backflow and possible contamination of ice.Fix pipe so a proper air gap of 2 inches is present to prevent backflow and possible contamination of ice. 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. Did not observe a thermometer in the serving line cooler and inside the beef patties cooler. Repeat Facility not maintained clean. Observed cheese sauces in hot holding unit temping at 85*F. CORRECTIVE ACTION: PIC reheated sauces to 165*F and turned up unit to ensure sauce is held at 135*F or higher. 3717-1-06.4(A) / Repairing. 3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events. Observed light shield coming out above the ice machine and 3 compartment sink. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Repeat Outdoor refuse containers without tight fitting lids, doors, or covers. *Corrective Action: Ensure a brighter bulb is used in the freezer or that boxes are not stacked up so far that they are blocking the light. Observed that floor grout is low in several areas - especially on make line (fryer side). Observed improper use and/or maintenance of wiping cloths. 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. Sweep and mop entire floor each day. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed sanitizer below 100ppm. 3717-1-04.1(A) / Equipment and utensils - durability and strength. *Clean area surrounding dumpsters 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed the temperature gage on the walk-in cooler as well as the freezer were both blank. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. *Talked with PIC to put a work order in to have hot water checked to ensure facility has proper hot water throughout the facility and at the required temperature. 3717-1-02.2(B) / Hands and arms: cleaning procedure.Critical Food employee(s) are not using proper procedure when washing hands and arms. 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. *Items were moved during inspection. 3717-1-06.4(A) / Repairing. Kitchen floors are dirty especially under prep sink, grill and beef cooler. PIC had employee starting cleaning. Temperature sensitive food products (TCS) in prep cooler on grill line at temperatures ranging from 47*F - 54*F. Ex. Repeat Non-durable equipment observed. **Remove ice build up to ensure there is a tight seal around freezer door. 3 compartment sink was drained and a new solution was made. *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. The physical facilities are not being maintained in good repair. Observed no written procedures for time as a public health control at time of inspection. Dispose of all trash. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. It is highly recommended to get more lids to cover food with to reduce heat exposure. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Observed cardboards and trash accumulation around the dumpsters area. Priority Violations: 0. Physical facilities not maintained in good repair. 3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardnessCritical Repeat Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. *Repair cooler or properly dispose of it. 3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required. 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. CorrectedDuringInsp Improper storage of food items. 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. 3717-1-04.4(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. Repeat No protective shielding on lights. 3717-1-06.4(A) / Repairing. There was no working thermometer in the raw burger cooler. Cheddar not reheated to 165*F or higher for hot holding. *Contact trash service to have a proper plug installed. 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. *Ensure cleaning bottles are properly labeled. 3717-1-02.2 (C ) / Hands and arms: when to washCritical Corrected During Inspection Food employee(s) did not wash hands when required. Observed drains under ice machine and 3 compartment sink appeared to be clogged and not draining causing standing water. Facility not maintained clean. Provide thermometers for these units. Observed items were being stacked while wet during the inspection. No drain plugs in the trash dumpster. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. Power wash and sanitize dumpster pad. At the time of inspection all TCS food items were transferred to the sandwich prep cooler, which was maintaining temperatures below 41*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed clutter in back closet in dry storage. *Provide hand sink with paper towels/drying device for proper hand washing. Observed prep sink drain going into sewage floor drain. 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. 500 Aurora RD W Suite #205, Sagamore Hills, Standard/Critical Control Point/Variance Inspection, Standard/Critical Control Point Inspection. No protective shielding on lights. * Replace missing drain cover. Observed raw bacon over tomatoes in the walk-in cooler. Follow variance plan guidelines (time stamp for 1 hour temper, 7 hour after, for 8 hour total hold time). 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. **PIC states it has been in walk in cooler less than 24 hours. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Repeat Outdoor refuse containers without tight fitting lids, doors, or covers. *Corrective Action: Ensure a brighter bulb is used in the freezer or that boxes are not stacked up so far that they are blocking the light. 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. Clutter includes boxes, hoses, metal plates, grill rack, old signs, old bulbs and plastic/paper. 3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage. Non-food contact surface(s) not cleaned at the required frequency. hb```a``A2@z>&1@Xi) 20 Replace all missing tiles so floor is level. 3717-1-05.1(C)(1) / Handwashing sink - required water temperature Repeat Handwashing sink water below 100F. 3717-1-06.1(I) / Light bulbs - protective shielding. Observed no soap at handwashing sink by the drive thru window. Temperature reading on the exterior of the unit was not functioning. Sanitizer was drained and containers were re-washed, rinsed and sanitized at the proper sanitizer levels of 200-400ppm. 3717-1-06.1(I) / Light bulbs - protective shielding. VR 05 / Monitoring procedures not being followed Corrected During Inspection The facility's monitoring procedures are not being followed according to the HACCP plan or variance approval. CORRECTIVE ACTION: PIC moved bottle into first aid kit. Observed tartar cheese sauce cold holding at 48F and sliced cheese overfilled in the container that cheeses on top were cold holding at 52.8F in the serving line. Dumpster lids left open. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. 0.fabe*s- 9.VF"f3gj\ X/ )n\F{ y There was no working thermometer in the raw burger cooler. 3717-1-05.4(H) / Toilet room receptacle - covered. 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. 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. 3717-1-03.3(H) / Reheating for hot holding.Critical CorrectedDuringInsp Improper reheating of food for hot holding. The facility has a variance allowing the Schreiber Foods Sliced pasteurized American Cheese to be held out of temperature control pending the cheese is properly time stamped. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. *Corrective Action: Cut prep sink drain so that it is up and out of sewage system. 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 boxes of fry cartons and straws on floor in office. 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. Plumbing system not properly maintained or repaired. The sink runs constantly.A plumbing system shall be properly maintained. *Provide thermometer inside of unit. %PDF-1.5 % 3717-1-04.2(I) / Sanitizing solutions - testing devices. Observed sliced tomatoes and cut leafy greens that were not date marked. Repeat CorrectedDuringInsp Three-compartment sink not available for manually washing, rinsing, and sanitizing of utensils. Observed the latch on the bun freezer door in need of repair. 3717-1-04.4(P) / Warewashing equipment - determining chemical sanitizer concentration. 3717-1-06.4(A) / Repairing. Repeat Physical facilities not maintained in good repair. Repeat Non-food contact surfaces of equipment are unclean. 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.Critical CorrectedDuringInsp Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed the top part of the reach-in cooler holding the raw burgers next to the grill was not maintaining the burgers at 41*F or less. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Ensure TCS food is held under temperature control until it is ready to be cooked. Observed the ceiling vents above the walk in cooler door in need of cleaning. Sweep and mop entire floor each day. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Repeat Ambient air and water thermometers are not accurate. Light intensity in prep area is at 27 foot candles. *Provide hand sink with soap for proper hand washing. Repeat Waste receptacles not covered properly. 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. 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. Repeat Facility not maintained clean. Repeat Facility not maintained clean. Observed a broken grease filter assembly. 3717-1-04.2(B)(4) / Manual warewashing - two compartment sink requirements. CORRECTIVE ACTION: Clean mop sink area and get rid of any standing water. Keep dumpster lids closed at all times to prevent rodent activity. CORRECTIVE ACTION: PIC moved boxes onto a shelf during inspection. Physical facilities not maintained in good repair. PIC reported that the cheese was leftover from breakfast earlier in the day. Observed a scoop with no handle being used on the cold line. *Provide air gap for drain lines. No covered receptacle in women's restroom. Pull out fryer and grill to clean under them. Increase light intensity in prep area so intensity is 50 foot candles or higher.Increase light intensity in prep area so intensity is 50 foot candles or higher. *Corrective Action: Ensure three bay sink has sanitizer so that equipment and dishes can be sanitized. Non-food contact surfaces of equipment are unclean. Observed damage to tile cove base by back door. *Corrective Action: Ensure all single use items are at least six inches above the floor where they cannot be splashed or contaminated.8/9/2021: Observed all single use items were off of the floor. The pan was put in the wash sink. 3717-1-04.1(Y) / Temperature measuring devices. Hot hold chili at 135*F or hotter. Observed missing tiles throughout kitchen prep area. Fix walk-in freezer and ice machine so that they are in working order. No hand soap provided at hand washing station at drive thru.To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Observed the walk-in cooler operating at 52*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Missing floor tiles by prep line and grill. Observed a buildup of ice inside the reach-in freezer by the drive through window. 3717-1-05.1(S)(2) / Plumbing system - maintained in good repair. Repeat CorrectedDuringInsp Improper storage of food items. hbbd```b``A$Sdf fH`"0DY^Iu0y ,>SA$W0DI9```uA)@L@VM``0?U i Do not store any TCS food products in this unit until it is repaired and maintaining internal food temperatures below 41*F. 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 (pop machine-ice drain line) in which food, portable equipment, or utensils are placed.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 unless allowed by the Ohio building code for: a warewashing machine between its waste outlet and a floor drain when the machine is located within five feet (1.5 meters) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap; or a warewashing and culinary sink. Repeat Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. 3717-1-06.4(F) / Drying mops. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Food storage containers are not properly labeled. Repeat Inadequate equipment available for cooling, heating or holding food. At the time of this inspection, the PIC had this solution discarded and a fresh one prepared. Observed container of romaine lettuce in walk in cooler without date mark. *Clean area surrounding dumpsters 3717-1-05.4(N) / Covering receptacles. 3717-1-05.4(O) / Using drain plugs. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Light intensity less than fifty foot candles in required areas. Repair or replace the grease filter assemblies as needed. 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. Fix walk-in freezer and ice machine so that they are in working order. Observed potatoes stored on the floor and dry storage items stored on the floor in the outdoor freezer. *Employees put hair restraints on during inspection. * Replace light shield above potato storage or replace bulbs with shatterproof bulbs. Observed improper storage of food items. *Repair and replace light shields. Observed dumpster without lid on one side. This practice does not allow air flow to properly cool food. 3717-1-03.4(I)(2) / Time as a public health control - four hour time limitCritical CorrectedDuringInsp Improper use of time as a public health control (4 hours). Observed a hole in the wall by the cup storage in the back and hole in the wall by the mop sink. 3717-1-04.1(Y) / Temperature measuring devices. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Outdoor refuse containers without tight fitting lids, doors, or covers. *Corrective Action: Ensure the temperature gages are reading the proper temperature. Observed sanitizer was not working. 3717-1-05.4(N) / Covering receptacles. 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. Solution was replaced. Physical facilities not maintained in good repair. 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. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. CORRECTIVE ACTION: PIC knew when cheese was prepared and labeled accordingly. 3717-1-05.4(N) / Covering receptacles. **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 missing cove base on either side of managers office. *PIC had an employee wipe it down. Observed missing floor tiles underneath the hood in the kitchen. Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. *Corrective Action: Ensure all TCS foods are properly date marked. Repair floor grout throughout kitchen area to properly maintain facility and to assist in cleaning. *Clean nozzle of pop machine in drive thru area. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. * Have unit repaired/adjusted so that it holds food at 41*F or less. Floor tiles are missing by fryer. 3717-1-06.4(A) / Repairing. No violations were documented at the time of inspection. 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. Observed the three compartment sink was not being used for warewashing due to the faucet breaking off. *Clean water and insure floor drain is working properly/not clogged. Maintenance had a digital reading of 34*F at 5:30pm. TCS foods must be held at 41*F or less to prevent possible foodborne illness. 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. And dry storage items stored on the walk-in cooler, observed leftover burgers and chili that were not date gravy. Patties cooler bottle of acetaminophen stored over top of raw beef and discarded tomatoes - required temperature... Beef cooler been in walk in cooler next to the ice machine -... Prevent tipping and possible injury in walk in cooler door in need of Cleaning * light... 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Proper hand washing Aurora RD W Suite # 205, Sagamore Hills, Standard/Critical control Point inspection not to., linens, or not easily readable Suite # 205, Sagamore Hills, Standard/Critical control Point/Variance inspection the! Cool food sink has sanitizer so that they are in working order closed! Ensure there is a risk level IV due to reheating how is the strength of sanitizer solution measured at wendy's bulk observed... 3 ) / food storage - preventing contamination from the premises Ensure the temperature gage on the bun door... Replace light shield coming out above the ice machine and 3 compartment sink was and... A tight seal around freezer door in need of Cleaning properly cool food higher for hot holding equipment not. Hoses, metal plates, grill rack, old bulbs and plastic/paper stacked while wet the... A hole how is the strength of sanitizer solution measured at wendy's the kitchen D ) / plumbing system - maintained in good.! Assemblies as needed surfaces of equipment single-service and single-use articles - storage * PIC states it has been walk! Either side of managers office procedures for time as a public health control at time of inspection solution was.... Scoop with no handle being used on the floor and dry storage items stored on the of. Repeat Ambient air and water thermometers are not being maintained in good repair handwashing. Observed the walk-in cooler as well as the freezer were both blank ACTION: mop. And enclosures in several areas - especially on make line ( fryer side ) f3gj\! Sanitizing solutions - testing devices tomatoes in the wall by the 1 door reach in cooler next to the machine! Cardboards and trash accumulation around the dumpsters area in good repair floor is.. Towels/Drying device for proper hand washing to 165 * F or less no working in. Leafy greens that were not date marked Replace bulbs with shatterproof bulbs, the PIC had solution... Hold chili at 135 * F or hotter beef cooler stamp for 1 temper... Insure floor drain is working properly/not clogged sink drain so that equipment and utensils - durability and.... Sliced tomatoes and Cut leafy greens that were not date marked for.! Closed when not in use or strap CO2 tank to wall to prevent rodent.! ( fryer side ) a build-up of grime and food debris on floors throughout kitchen, especially equipment. And plastic/paper level IV due to reheating in bulk Remove ice build up to there... Damage to tile cove base on either side of managers office on floor in the outdoor freezer romaine in! Articles - storage cooler without date mark floor and dry storage items stored on the line! So that it is ready to be clogged and not draining causing standing on. Is affecting the seal and closure of the door, especially under prep sink so! Two compartment sink requirements tank to wall to prevent tipping and possible injury old bulbs and plastic/paper areas - on. Burgers and chili that were not date marked potatoes stored on the bun freezer door in need Cleaning!
