This will prevent tripping and possible injury. Ventilation system not maintained. Observed no light at the hood system above the fryers/grill station. 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all timesCritical CorrectedDuringInsp Handwashing sink not accessible. 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. Observed various items out of temperature such as sliced tomatoes at 47.4 degrees (cold holding unit near three bay), Muenster cheese at 50.3 degrees (cold holding unit near three bay), sliced tomatoes at 53 degrees (cold unit near take out window) honey butter at room temperature, and raw hamburger meat at 50 degrees *Corrective Action: TCS items on the cold holding tables were pulled into the walk-in cooler in order to get down below 41 degrees. 3717-1-05.3(C) / 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. *Corrective Action: Items were stacked to the side to be re-washed later. Missing tiles may cause accidental fall. 3717-1-05.4(N) / Covering receptacles. Properly hold all TCS foods. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. Observed a plastic pan with a corner missing. Observed a build-up of black grime and soil on lobby soda pop machines [CORRECTED] and lemonade container. Corrected During Inspection Observed improper storage of food items. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Repeat Non-durable equipment observed. Repair or replace the grease filter assemblies as needed. The raw hamburger meat was put into the bottom part of its cold holding unit, and the honey butter was discarded during the inspection. Waste receptacles not covered properly. Observed the light intensity in the walk in cooler outside between 1 and 8 foot candles.The light intensity shall be at least ten foot candles (one hundred eight lux) at a distance of thirty inches (seventy-five centimeters) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. 3717-1-06.2(I)(1) / Lighting - intensity (10) The light intensity in the walk-in refrigerator, dry food storage area, or other area during cleaning was less than ten foot candles. 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. Follow variance plan guidelines (time stamp for 1 hour temper, 7 hour after, for 8 hour total hold time). 3717-1-06.1(I) / Light bulbs - protective shielding. CO2 tank is not chained in closet. Buckets should be changed every 2 -4 hours or more as needed to keep the water clean and the sanitizer effective in use. 3717-1-02.4(A)(2) / PIC - Manager Certification Repeat Facility does not have an employee with manager certification in food protection. All the bacon was prepped around 9AM and cooked by 12PM (within 4 hours). Non-food contact surfaces of equipment are unclean. Observed a sanitizing bucket by the front counter at a measured concentration of <100ppm quaternary ammonium. Observed boxes of food stored on floor of walk in freezer. All cold held TCS food must be held at 41*F or colder at all times. Improperly cleaned storage area for refuse, recyclables, or returnables. 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. 3717-1-06.1(I) / Light bulbs - protective shielding. Observed hand wash sink in prep area that is dripping. Fix all light fixtures so lights are in working order. The physical facilities are not being maintained in good repair. Did not observe a thermometer in the serving line cooler and inside the beef patties cooler. Observed gaskets and bottoms of reach-in coolers with a build-up of food debris and grime. 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.Critical Equipment food-contact surfaces or utensils are unclean. Repeat Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. Repeat Ventilation system not maintained. Sweep and mop out freezer.Sweep and mop entire kitchen floor. 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. 3717-1-06.4(B) / Cleaning - frequency and restrictions. *Corrective Action: Ensure all single use items are at least six inches above the floor where they cannot be splashed or contaminated. Hot hold cheddar at 135*F or higher. Observed boxes of fry cartons and straws on floor in office. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Fix walk-in freezer and ice machine so that they are in working order. 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. *Replace door gasket on this door. No protective shielding on lights. Repeat Non-durable equipment observed. Observed raw beef above cheddar cheese sauce and next to sauce packets in walk-in cooler. Keep dumpster lids closed at all times to prevent rodent activity.Keep dumpster lids closed at all times to prevent rodent activity. 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. Temperature sensitive food products (TCS) in prep cooler on grill line at temperatures ranging from 47*F - 54*F. Ex. 3717-1-05.4(H) / Toilet room receptacle - covered. Install new tiles in places that are missing them.Install new tiles in places that are missing them. Improper storage of food items. 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. Sweep and mop entire floor each day. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Light intensity less than ten foot candles in required areas. Observed raw bacon over tomatoes in the walk-in cooler. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 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. *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. CORRECTIVE ACTION: PIC knew when cheese was prepared and labeled accordingly. Observed improper use and/or maintenance of wiping cloths. 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. 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. Maintenance was called to fix the issue and all TCS items were discarded. 3717-1-05(H) / Capacity.Critical Water source and/or hot water capacity not sufficient. Chili hot held at 125*F. All TCS foods must be hot held at 135*F or hotter. Observed the bun carts in need of cleaning. Provide proper air gap on drain line for ice bin. 3717-1-04.2(B)(4) / Manual warewashing - two compartment sink requirements. 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. 3717-1-04.2(B)(4) / Manual warewashing - two compartment sink requirements. Provide thermometers for these units. Observed a build up of dust on fans in walk-in cooler and freezer. Inadequate equipment available for cooling, heating or holding food. 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. Keep all TCS items iced down well until unit is repaired. Observed food storage directly on the floor- including boxes of potatoes in the kitchen, boxes of food in the walk-in freezer, and boxes of food in the outside walk-in bread cooler. Non-food contact surface(s) not cleaned at the required frequency. Cheddar not reheated to 165*F or higher for hot holding. *Contact trash service to have a proper plug installed. 3717-1-04.1(Y) / Temperature measuring devices. PIC states food product has been in cold holding storage unit for 30 minutes. This practice does not allow air flow to properly cool food. 3717-1-03.2(M) / Wiping cloths - use limitation. hb```a``A2@z>&1@Xi) 20 Repeat Physical facilities not maintained in good repair. Facility is a risk level IV due to reheating in bulk. Observed the cup dispensers by the drive thru in need of cleaning. *Ensure hood is cleaned and increase cleaning frequency as needed.Observed slight dust build up on the ceiling above the ice machine. Food storage containers are not properly labeled. Hot hold chili at 135*F or hotter. Sweep and mop out freezer. 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. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Repeat Facility not maintained clean. Observed lights without shielding in the room where potatoes are stored. Walk-in freezer and ice machine broke. 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. *Ensure items are date marked if they are not used within one day. No violations were documented at the time of inspection. *Ensure that all food and single use items are stored 6" off the floor. Observed lettuce and sliced tomatoes that were on TILT missing their date marks. 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. PIC has been advised not to use storage unit until it is able to maintain 41* F or below. Observed damage to tile cove base by back door. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-durable equipment observed. Sanitizer was then observed at the required concentration. *Replace test strips. Repeat Facility not maintained clean. Repeat The physical facilities are not being maintained in good repair. The handles on the hand washing sink are not able to turn the water off. 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. Cooking equipment and utensils air drying at the three compartment sink are subject to splash from the hand washing.Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. *Clean area surrounding dumpsters 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. *Corrective Action: Ensure all raw products are put on the bottom raw in order to prevent contamination. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. Observed the prep sink was being used for warewashing. Observed light shield coming out above the ice machine and 3 compartment sink. Observed a buildup of ice inside the reach-in freezer by the drive through window. Ventilation system not maintained. * Replace missing drain cover. 0.fabe*s- 9.VF"f3gj\ X/ )n\F{ y *Corrective Action: Ensure that the fly issue is handled by pest control. 3717-1-06.4(K) / Controlling pests.Critical Presence of live insects, rodents, and other pests. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-05.1(S) / Plumbing system - maintained in good repair. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. CorrectedDuringInsp Improper use and/or maintenance of wiping cloths. Observed a cleaning spray bottle that had a label that had warn off. *Corrective Action: Ensure that the three bay sink is used for manual warewashing and the prep sink is used for prep. -Observed the floor throughout the facility needing cleaned: build up and debris underneath shelves and holding/cooking units. 3717-1-06.4(B) / Cleaning - frequency and restrictions. CorrectedDuringInsp No written procedures for responding to vomiting or diarrheal events. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Observed no written procedures for time as a public health control at time of inspection. *Clean drain. Corrective Action: Ensure food is properly protected from contamination. Entire kitchen floor is dirty. Repeat Corrected During Inspection Non-durable equipment observed. 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. Repeat CorrectedDuringInsp Improper storage of food items. Raw beef had an internal temperature of 45*F. Cold hold beef at 41*F or lower at all times. * Have unit repaired/adjusted so that it holds food at 41*F or less. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. 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). 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed missing drain cover under hamburger grill.A plumbing system shall be properly maintained. Sweep and mop kitchen floor as often as necessary to keep clean. Non-food contact surfaces of equipment are unclean. Reviewed with PIC to not overfill sliced cheese in the container so that it is held at the proper temperature. 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. Physical facilities not maintained in good repair. Dumpster pad is dirty with trash. 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. 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