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. Handwashing sign(s) not posted. Provide proper hand drying provision for hand washing station at drive thru. *Ensure cleaning bottles are properly labeled. Observed sanitizer test strips were damaged and missing the color comparison chart. Sweep and mop out freezer.Sweep and mop entire kitchen floor. *Corrective Action: Ensure that the fly issue is handled by pest control. Hot hold cheddar at 135*F or higher.All TCS food that is hot held must be held at 135*F or higher. Observed buns on the kitchen floor and buckets of lettuce on floor in walk-in cooler. 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. 3717-1-06.4(B) / Cleaning - frequency and restrictions. No sanitizer test kit available. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. *Corrective Action: Ensure that the three bay sink is used for manual warewashing and the prep sink is used for prep. Chain or strap CO2 tank to wall to prevent tipping. Improperly cleaned storage area for refuse, recyclables, or returnables. 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. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. 3717-1-06.4(N) / Maintaining premises - unnecessary items and litter. Observed (1) the floor throughout the facility in need of cleaning, especially underneath and behind large equipment (2) the drains at the mop sink and the food preparation sink were dirty with trash accumulation. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Light intensity less than ten foot candles in required areas. Repeat Ambient air and water thermometers are not accurate. Sanitizer bucket was also replaced. 3717-1-05.1(S) / Plumbing system - maintained in good repair. Observed uncovered employee beverages on food storage racks. Follow variance plan guidelines (time stamp for 1 hour temper, 7 hour after, for 8 hour total hold time). 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. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Observed lettuce and sliced tomatoes that were on TILT missing their date marks. 3717-1-06.4(K) / Controlling pests.Critical Repeat Presence of live insects. Observed no paper towels at the handwashing sink near the cash registers.To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 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. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 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. Facility not maintained clean. Observed all items stored in the walk-in cooler (raw meat, cut leafy greens, cheese) at temperatures between 50 and 52*F. At the time of this inspection, the PIC discarded the affected products. Buckets should be changed every 2 -4 hours or more as needed to keep the water clean and the sanitizer effective in use. 3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.Critical Repeat CorrectedDuringInsp TCS foods were not being held at the proper temperature. *Ensure dumpsters are covered when not in use. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Plumbing system not properly maintained or repaired. Repeat Corrected During Inspection Non-durable equipment observed. Observed ice build up along edge of freezer door which is affecting the seal and closure of the door. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed no handwashing sign(s) posted at handwashing sink(s) used by employees. *Corrective Action: Ensure that the fly issue is handled by pest control. Ensure sink is clear and accessible for use at all times. Temperature reading on the exterior of the unit was not functioning. 3717-1-03.2(M) / Wiping cloths - use limitation. 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 several cleaning issues:-Buildup of debris on the walls around the warewashing sink.-Buildup of debris underneath the chicken nugget/fry warmer.-Buildup of liquid in cooler housing raw beef next to grill.-Buildup of debris on the inside of door handles on cold and hot holding equipment. Physical facilities not maintained in good repair. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Item was moved at the time of inspection per PIC. *Corrective Action: Ensure the walk-in cooler gaskets are replaced. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Repeat Ambient air and water thermometers are not accurate. *Clean the above mentioned areas. Fix all light fixtures so lights are in working order. Chain or strap CO2 tank to wall to prevent tipping. *Ensure hood is cleaned and increase cleaning frequency as needed.Observed slight dust build up on the ceiling above the ice machine. Observed no towels or drying device at the handwashing sink by the drive thru window. 3717-1-06.1(I) / Light bulbs - protective shielding. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage. Observed a buildup of debris and grease on the filters of both hoods in the kitchen. Observed one set of light bulbs not working in the walk in cooler. Dispose of all trash. Observed raw beef above cheddar cheese sauce and next to sauce packets in walk-in cooler. *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. Secure CO2 tank to building to prevent tipping and possible injury. 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. 3717-1-06.1(J) / Heating, ventilating, and air conditioning system vents. Repeat Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. 3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.Critical Working containers of poisonous or toxic materials not properly labeled. Small one door cold hold unit is not cooling properly. *Repair/replace lights. 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. 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. Observed the latch on the bun freezer door in need of repair. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Light in back area over single use items is 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. *Clean water and insure floor drain is working properly/not clogged. 3717-1-04.1(A) / Equipment and utensils - durability and strength. No thermometer inside reach in cooler for raw bacon and beef patties. Repeat Non-durable equipment observed. Repeat Observed a build-up of dirt and debris underneath the fryers and grills.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. *Clean area surrounding dumpsters 3717-1-05.4(N) / Covering receptacles. Drain line on this unit is not permitted to extend past the flood rim of the waste receptacle. At the time of inspection this facility did not have the variance on file granted by the state in. Repeat Non-food contact surfaces of equipment are unclean. Observed sanitizer below 100ppm. Facility is a risk level IV due to reheating in bulk. Observed the cup dispensers by the drive thru in need of cleaning. Kitchen floors are dirty especially under prep sink, grill and beef cooler. Sweep and mop kitchen floor as often as necessary to keep clean.Please pull out equipment and sweep and mop entire kitchen floor. Missing floor tiles were observed in prep area by grill. Observed no sign at handsink next to warewashing area. Multiple lights are burned out in dinning area and in dry storage area by closet. Fix walk-in freezer and ice machine so that they are in working order. Missing tiles may cause accidental fall. *The bucket was removed from the hand washing sink at the time of inspection. 0 Observed damage to tile cove base by back door. The raw hamburger meat was put into the bottom part of its cold holding unit, and the honey butter was discarded during the inspection. Repeat Improper storage of food items. 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. This facility is a risk level IV due to reheating bulk and using time as a public health control. Observed food on the floor of the freezer. Install new tiles in places that are missing tiles. Sweep and mop entire kitchen floor. Observed (1) raw burger patties being held at 47-50*F on the top portion of the meat cooler next to the grill. 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. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Repeat Facility not maintained clean. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. 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. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Repeat Outdoor refuse containers without tight fitting lids, doors, or covers. 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. 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. Non-durable equipment observed. *Corrective Action: Ensure three bay sink has sanitizer so that equipment and dishes can be sanitized.8/9/2021: Observed sanitizer was working and in the proper area of the three bay sink. This will prevent tripping and possible injury. The manager stated that the unit will be repaired soon. CORRECTIVE ACTION: PIC time stamped items during inspection. **Label containers and buckes with common name with a sticker or marker. *PIC had an employee wipe it down. Ensure a thermometer is always available in cold/hot holding units. 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 missing and discolored ceiling tiles throughout the facility, as well as damaged floor tiles. Observed food debris inside freezer next to fryer. Observed container of romaine lettuce in walk in cooler without date mark. 3717-1-04.2(B)(4) / Manual warewashing - two compartment sink requirements. *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. No written procedures for responding to vomiting or diarrheal events. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. Reheat all hot held food to 165*F or higher for hot holding.Reheat all hot held food to 165*F or higher for hot holding. Sweep and mop kitchen floor as often as necessary to keep clean. 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. *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. CORRECTIVE ACTION: Clean out mop sink and maintain clean. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Dispose of all unneeded items. CorrectedDuringInsp Improper storage of food items. There was no working thermometer in the raw burger cooler. Observed door gasket on the reach-in cooler door containing packets of salad dressings was in very poor condition. 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.Critical Equipment food-contact surfaces or utensils are unclean. A plastic bag was being used instead. *Clean drain. 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. Plumbing system not properly maintained or repaired. Non-durable equipment observed. Corrective Action: Ensure a cleaning frequency is in place to prevent a build-up of grime and food debris. Or more as needed to how is the strength of sanitizer solution measured at wendy's clean.Please pull out Equipment and utensils - and. On this unit is not cooling properly a Cleaning frequency is in place to tipping. To extend past the flood rim of the door drive thru window no. 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