| Walk-in cooler checked at 35° |
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| Chili @ (reheat)@ 195° Coney sauce (reheat) @ 170° |
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| 3717-1-04.5 Equipment, Utensils, and Linens: Cleaning of Equipment and Utensils |
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| VIOLATIONS |
| 1) The outside surfaces of the fryer, grill, and freezer have a greasy residue buildup. Degrease and thoroughly wash and |
| sanitize this equipment. |
| 2) The hood and hood vents have a greasy residue buildup. Thoroughly degrease and clean the hood and vents to prevent |
| overhead contamination. |
| 3) Walk-in cooler floor is unclean under storage racks. Clean the floor in the walk-in cooler |
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| (A) Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. |
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| (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and |
| other debris. |
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| 3717-1-05.1 Water, Plumbing, and Waste: Plumbing System |
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| VIOLATIONS 1) The faucets at the 3 - compartment sink are in poor repair and leaking water. Repair the leaking faucets at the |
| sink. |
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| (S) Plumbing system - maintained in good repair. |
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| A plumbing system shall be: |
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| (1) Repaired according to the Ohio building code; and |
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| (2) Maintained in good repair. |
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| 3717-1-06.4 Physical Facilities: Maintenance and Operation |
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| VIOLATION 1) The wall and floor surfaces behind and under the fryer / grill have a greasy residue buildup. Remove the greasy |
| buildup and thoroughly clean the floor and wall surfaces in this area. |
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| (B) Cleaning - frequency and restrictions. |
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| (1) The physical facilities shall be cleaned as often as necessary to keep them clean. |
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| (2) Cleaning shall be done during periods when the least amount of food is exposed such as after closing. This |
| requirement does not apply to cleaning that is necessary due to a spill or other accident. |
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| 3717-1-06.4 Physical Facilities: Maintenance and Operation |
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| VIOLATION |
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| (N) Maintaining premises - unnecessary items and litter. |
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| The premises shall be free of: |
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| (1) Items that are unnecessary to the operation or maintenance of the food service operation or retail food |
| establishment such as equipment that is nonfunctional or no longer used; and |
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| (2) Litter. |
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