The following restaurant inspections with critical violations were conducted by Richland Public Health June 6 to June 9:

• Clearfork Youth League - Bellville Field, PO BOX 648, Bellville, June 6. Equipment food-contact surfaces or utensils are unclean (critical, corrected during inspection). During inspection, probe thermometer was not sanitized prior to taking temperature of hot dog. Alcohol swab was provided to sanitize thermometer before and after use. Insufficient air gap between the flood rim and the water supply inlet (critical, corrected during inspection). Black hose coming from hot water tank observed stored beside drain of utility sink with no air gap.

• Wendy's, 1372 Lexington Ave., Mansfield, June 7. Written procedures and plans are not maintained and implemented (critical, corrected during inspection). Cheese under variance was not time stamped with time placed out. Person in charge (PIC) did not ensure employees are properly maintaining temperatures of TCS foods during hot and cold storage (critical repeat, corrected during inspection). Cold holding unit next to grill line for meat was at 46 degrees ambient temperature in upper area and Raw bacon was 45 degrees internal temperature. PIC is time marking items to cook or discard in four hours or less until unit serviced. Food not properly protected from contamination by separation, packaging and segregation (critical, corrected during inspection). Butter substitute by microwave that was not in use was uncovered. Food not properly protected from contamination by separation, packaging and segregation (critical, corrected during inspection). Sliced strawberries in cup in bottom of drive-thru side make table were not covered. Improper cooling of TCS food (critical, corrected during inspection). Tomatoes sliced at 8:30 a.m. were at 45 - 51 degrees four hours later. PIC voluntarily discarded at time of inspection. TCS foods not being cold held at the proper temperature (critical, corrected during inspection). Raw bacon in cold holding unit by cook line had internal temperature of 45 degrees. PIC is having items time marked and cooked or discarded in four hours until unit is serviced. Manual wash solution not being maintained at 110 degrees or above (critical, corrected during inspection). Three-compartment sink had a wash solution of 104 degrees. Water source and/or hot water capacity not sufficient (critical). Facility does not have hot water. Facility is boiling water for warewashing at this time. Please have repaired by re-inspection. 

• Charley's Philly Steaks, 2140 W. Fourth St., Ontario, June 8. Handwashing sink not accessible (critical, corrected during inspection). Observed lids to food containers laying across handwashing sink at time of re-inspection. Manager removed lids. Ensure handwashing sink is accessible at all times. 

• Burger King Restaurant #388, 1291 Park Avenue West, Mansfield, June 9. Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness (critical, corrected during inspection). Sanitizer solution in the three compartment sink was at 100 ppm. PIC refilled solution to a concentration of 400 ppm at the time of inspection. TCS foods not being cold held at the proper temperature (critical, corrected during inspection). Observed a container of sliced ham at 47 degrees in the walk-in cooler. PIC voluntarily discarded ham.  Improper use of time as a public health control - four hours (critical, corrected during inspection). Observed a pan of tomatoes on the make line that were not marked with the four hour discard time. Improper storage of poisonous or toxic materials (critical, corrected during inspection). Observed boxes of restroom cleaner stored on a shelf above a box of single use cups in the storage shed. PIC moved single use cups above the cleaner at the time of inspection.

For full inspection details, visit healthspace.com/Clients/Ohio/Richland/web.nsf.