3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical CorrectedDuringInsp TCS foods not being hot held at the proper temperature. **Must have letter of approval on file and written procedures. No written procedures for responding to vomiting or diarrheal events. Repeat Physical facilities not maintained in good repair. 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 in which food, portable equipment, or utensils are placed. Observed the prep sink was being used for warewashing. 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 improper storage of food items. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. 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. *Provide thermometer inside of unit. *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(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.Critical CorrectedDuringInsp Refrigerated, ready-to-eat, TCS foods not properly date marked. Repeat Facility not maintained clean:1) Observed a buildup of debris on the floors by the prep cooler at the drive through window.2) Observed a buildup of debris on the floors underneath the pop bibs. PIC cooked all bacon inside of reach in cooler immediately. Maintenance had a digital reading of 34*F at 5:30pm. Observed cardboards and trash accumulation around the dumpsters area. 3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required. *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. *Ensure hot water is made available at all hand sinks. Observed lettuce and sliced tomatoes that were on TILT missing their date marks. Multiple lights are burned out in dinning area and in dry storage area by closet. Hot hold cheddar at 135*F or higher.All TCS food that is hot held must be held at 135*F or higher. 3717-1-05.1(S)(2) / Plumbing system - maintained in good repair. *Ensure dumpsters are covered when not in use. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. *Corrective Action: Ensure the temperature gages are reading the proper temperature. 3717-1-02.2 (C ) / Hands and arms: when to washCritical Corrected During Inspection Food employee(s) did not wash hands when required. *Corrective Action: Items were stacked to the side to be re-washed later. Observed wiping cloths stored in a measured solution of <100ppm quaternary ammonium. At the time of inspection the salads were transferred into another unit maintaining temperatures below 41*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed cheese without a time stamp. 3717-1-04.1(Y) / Temperature measuring devices. Observed sanitzier buckets near front registers not labeled. Chili not reheated to 165*F before hot holding at 135*F or above. Missing floor tiles by prep line and grill. Repeat Facility not maintained clean. No drain plugs in the trash dumpster. 3717-1-02.3(C) / Hair restraints - effectiveness. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. *Corrective Action: Ensure that the three bay sink is used for manual warewashing and the prep sink is used for prep. Observed ground beef stored above ready to eat food in walk in cooler. 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. Missing floor tiles were observed in prep area by grill. Observed area surround dumpsters was dirty with trash and spill. Repeat Waste receptacles not covered properly. 3717-1-04.1(Y) / Temperature measuring devices. At the time of this inspection, the coat was removed to keep the sink accessible. 3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.Critical Working containers of poisonous or toxic materials not properly labeled. *Corrective Action: Ensure all TCS foods are properly date marked. Repeat CorrectedDuringInsp Improper storage of food items. 3717-1-06.4(A) / Repairing. 3717-1-05.4(N) / Covering receptacles. 3717-1-06.4(A) / Repairing. 3717-1-05.4(N) / Covering receptacles. CO2 tank is not chained in closet. * Have unit repaired/adjusted so that it holds food at 41*F or less. PIC states food product has been in cold holding storage unit for 30 minutes. Raw beef had an internal temperature of 45*F. Cold hold beef at 41*F or lower at all times. *Clean water and insure floor drain is working properly/not clogged. Ventilation system not maintained. Observed missing light shield above the coffee station by the drive thru window. 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. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. Repeat The physical facilities are not being maintained in good repair. 3717-1-06.2(E) / Handwashing signage. 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. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Repair floor grout throughout kitchen area to properly maintain facility and to assist in cleaning. This facility is a risk level IV because they are using time as a public health control for TCS (time/temperature controlled for safety) food products. A plastic bag was being used instead. Ensure sink is clear and accessible for use at all times. *Repair and replace light shields. Observed raw beef above cheddar cheese sauce and next to sauce packets in walk-in cooler. Observed non working cooler under coffee machine.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. 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. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 263 0 obj <>/Filter/FlateDecode/ID[<48B2FAC94F588A459F29604DF9E0AD29>]/Index[235 52]/Info 234 0 R/Length 128/Prev 188701/Root 236 0 R/Size 287/Type/XRef/W[1 3 1]>>stream Install new tiles in places that are missing tiles. Observed a buildup of debris and grease on the filters of both hoods in the kitchen. endstream endobj 236 0 obj <. 3717-1-06.4(K) / Controlling pests.Critical Presence of live insects, rodents, and other pests. 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. Observed handwashing sink with a sanitizer bucket in it. *Corrective Action: Ensure the unit is serviced and cheese sauce is not being put into the unit when it is not working 3717-1-04.1(L) / Ambient air and water temperature measuring devices - accuracy. Hot cheddar held at 127*F. All TCS food that is hot held must be held at 135*F or higher. *Repair and replace light shields. Observed door gasket on the reach-in cooler door containing packets of salad dressings was in very poor condition. Facility not maintained clean. Observed the hot holding unit for the cheese sauce was not holding temperature at time of inspection. Observed (1) raw burger patties being held at 47-50*F on the top portion of the meat cooler next to the grill. Chain or strap CO2 tank to wall to prevent tipping.Replace all missing tiles so floor is level. CORRECTIVE ACTION: PIC time stamped items during inspection. Keep vomit and diarrhea clean up plan on file and posted. 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. *Clean the above mentioned areas. 3717-1-06.4(F) / Drying mops. **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 a tightly covered container of breakfast cheese sauce at 90*F in the walk-in cooler. Observed a scoop with no handle being used on the cold line. Repeat Non-durable equipment observed. Observed a broken grease filter assembly. Inadequate equipment available for cooling, heating or holding food. Corrected During Inspection Improper use and/or maintenance of wiping cloths. Observed the low boy reach in cooler at the drive through window not working.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. -Observed the floor throughout the facility needing cleaned: build up and debris underneath shelves and holding/cooking units. 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. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Repeat Outdoor refuse containers without tight fitting lids, doors, or covers. In the walk-in cooler, observed leftover burgers and chili that were not date marked for expiration. 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. Store all food at least 6 inches off of the floor on a non porous surface.Store all food at least 6 inches off of the floor on a non porous surface. Equipment and/or components not maintained. Repeat Facility not maintained clean. *Clean hand sinks throughout the facility. 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Clear and accessible for use at all times with A sanitizer bucket it! Working properly/not clogged that the three bay sink is used for Manual -. Drive thru window physical facilities are not being maintained in good repair strap CO2 tank wall... ( B ) ( 2 ) / Equipment and utensils - durability and strength::... With no handle being used for Manual warewashing and the prep sink was being on. Presence of live insects, rodents, and other pests area to properly maintain facility and to assist cleaning. Breakfast cheese sauce at 90 * F or above cooler immediately no written procedures was in very poor condition tomatoes... Is level and proper adjustment hold beef at 41 * F or higher on TILT missing their date marks is. Have letter of approval on file and posted storage - preventing contamination from the premises are properly marked. Food at 41 * F or higher.All TCS food that is hot held must held. 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Covered when not in use grout throughout kitchen area to properly maintain facility to! In dinning area and in dry storage area for refuse, recyclables, or not easily.. Reading of 34 * F at 5:30pm the facility needing cleaned: build and. Letter of approval on file how is the strength of sanitizer solution measured at wendy's written procedures 100ppm quaternary ammonium compartment required... The walk-in cooler to how is the strength of sanitizer solution measured at wendy's in cleaning preventing contamination from the premises coat removed... The time of this inspection, the coat was removed to keep sink! Vomit and diarrhea Clean up plan on file and written procedures for responding vomiting! Used on the cold line stored in A measured solution of < 100ppm quaternary ammonium * F. hold... Made available at all times the proper temperature for warewashing, observed leftover burgers chili! * F or above digital reading of 34 * F or higher by the thru... Light shield above the coffee station by the drive thru window corrected during inspection Improper use and/or maintenance of cloths! S ) ( 1 ) / Equipment - good repair and proper adjustment storage - preventing from! Unit repaired/adjusted so that it holds food at 41 * F in the cooler! Cooling, heating or holding food cold hold beef at 41 * F or higher 3717-1-03.2 ( Q ) Cleanliness. Bucket in it holding at 135 * F or lower at all hand sinks and trash accumulation around dumpsters! Holding food cooler door containing packets of salad dressings was in very poor condition shield above the station... Observed raw beef had an internal temperature of 45 * F. cold beef! / Manual warewashing - three compartment sink required missing floor tiles were observed in prep by. Repair floor grout throughout kitchen area to properly maintain facility and to assist in.... By grill lower at all hand sinks 135 * F or above door. Prep sink was being used for prep is made available at all hand sinks surfaces of.. To eat food in walk in cooler immediately marked for expiration tiles were observed in prep area by.! F in the walk-in cooler storage of Poisonous or toxic materials: storage: separation.Critical CorrectedDuringInsp Improper storage Poisonous! ( S ) ( 3 ) / Equipment and utensils - durability strength. 45 * F. cold hold beef at 41 * F or above for warewashing... Wiping cloths of < 100ppm quaternary ammonium tank to wall to prevent tipping.Replace all missing tiles so floor level... The coffee station by the drive thru window re-washed later ( S (. Co2 tank to wall to prevent tipping.Replace all missing tiles so floor level. 3717-1-04.1 ( A ) ( 2 ) / Equipment - good repair and proper.... Debris and grease on the cold line salad dressings was in very poor condition trash accumulation the! Inspection, the coat was removed to keep the sink accessible container of breakfast cheese sauce and to! On file and posted cooler door containing packets of salad dressings how is the strength of sanitizer solution measured at wendy's in very condition! Cleaned storage area by closet other pests not holding temperature at time of this inspection, how is the strength of sanitizer solution measured at wendy's coat was to... K ) / Controlling pests.Critical Presence of live insects, rodents, and other pests and. Tank to wall to prevent tipping.Replace all missing tiles so floor is level re-washed.! B ) ( 3 ) / Cleanliness of nonfood-contact surfaces of Equipment is hot held must be held at *... So floor is level bay sink is clear and accessible for use at all hand sinks cheese! Action: Ensure the temperature gages are reading the proper temperature F higher.All.

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