3717-1-04.2(I) / Sanitizing solutions - testing devices. Follow variance plan guidelines (time stamp for 1 hour temper, 7 hour after, for 8 hour total hold time). Store all single use items at least 6 inches off of the floor on a non-porous surface.Store all single use items at least 6 inches off of the floor on a non-porous surface. Observed sliced tomatoes and cut leafy greens that were not date marked. Also observed beef patties in the cooler by the beef grill cold holding at about 45F. Observed gaskets and bottoms of reach-in coolers with a build-up of food debris and grime. 3717-1-05.4(O) / Using drain plugs. Observed build up on nozzle of pop machine in drive thru area. Repeat Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. Repeat Non-durable equipment observed. **PIC states food product has been out less than 4 hours. Observed build up of old food debris and trash inside mop sink attracting flies. *Repair and replace light shields. 3717-1-06.4(A) / Repairing. Temperature sensitive food products in prep cooler near ice machine at temperatures ranging from 44*F - 50*F. Ex. Observed boxes of fry cartons and straws on floor in office. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Observed hand sinks throughout the facility with hot water below 100F. CORRECTIVE ACTION: Store all mops hanging by handle when not in use to allow for air drying. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. *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. Deck scrub, wash and rinse dumpster pad so it is clean.Deck scrub, wash and rinse dumpster pad so it is clean. Repeat Non-durable equipment observed. 286 0 obj <>stream Light intensity in prep area is at 27 foot candles. Observed raw beef patties with internal temperature of 47-50*F in reach in cooler next to grill. This will prevent tripping and possible injury. 3717-1-06.2(B) / Handwashing cleanser - availability. *Provide thermometer inside of unit. 3717-1-06.4(A) / Repairing. Increase light intensity in prep area so intensity is 50 foot candles or higher.Increase light intensity in prep area so intensity is 50 foot candles or higher. This facility is a risk level IV because they re-heat food items in bulk. Observed damage to tile cove base by back door. CorrectedDuringInsp No written procedures for responding to vomiting or diarrheal events. Non-durable equipment observed. 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. 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. Pull out fryer and grill to clean under them. Prep cooler is working properly underneath, but with the warmer weather it is recommended to turn down the temperature of the prep coolers to ensure food safety. Provide soap at this hand washing station. Repair or replace the grease filter assemblies as needed. 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. 3717-1-05.4(O) / Using drain plugs. Observed sanitizer test strips were damaged and missing the color comparison chart. 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. Observed raw bacon over tomatoes in the walk-in cooler. Repeat Non-durable equipment observed. Repair floor grout throughout kitchen area to properly maintain facility and to assist in cleaning. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. Observed missing light shield above the coffee station by the drive thru window. Observed the temperature gage on the walk-in cooler as well as the freezer were both blank. There was no working thermometer in the raw burger cooler. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Chili held at 125*F. Reheat chili to 165*F or hotter before hot holding at 135*F or above.Reheat chili to 165*F or hotter before hot holding at 135*F or above. Temperature sensitive food products (TCS) in prep cooler on grill line at temperatures ranging from 47*F - 54*F. Ex. Observed a wiping cloth improperly stored on a sanitizer bucket instead of sitting in the sanitizer water. Observed the temperature gage on the walk-in cooler as well as the freezer were both blank. Observed cheese in hot holding unit temping at 98*F. CORRECTIVE ACTION: PIC reheated cheese to 165*F and then hot held at 135*F. 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. At the time of this inspection, the PIC had this solution discarded and a fresh one prepared. 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. 3717-1-06.4(A) / Repairing. At the time of inspection the cheese was not time stamped.Person in charge shall ensure that written procedures and plans developed by the FSO or RFE are maintained and implemented as required 3717-1-03.4(I)(1) / Time as a public health control - written procedures Corrected During Inspection Time as a public health control was being used without the proper written procedures. Inadequate equipment available for cooling, heating or holding food. Repair small Adelott cooling unit so it is working properly or discard unit. *Clean and increase cleaning frequency.-Observed standing water on the floor by the 1 door reach in cooler next to the ice machine. Non-food contact surfaces of equipment are unclean. **Ensure there is a 2 inch gap between drain pipe and drain receptacle. endstream endobj startxref Observed torn bags of garbage, dirt and litter all over dumpster pad. *Corrective Action: Items were stacked to the side to be re-washed later. Sweep and mop out freezer.Sweep and mop entire kitchen floor. *Corrective Action: Ensure the temperature gages are reading the proper temperature. Observed the following in need of cleaning:(1) drip tray underneath the soda machine at the drive thru(2) product hot holding unit on the serving line (3) interior of the fryer freezer next to the fryers(4) interior of the hot holding wells where back-up cheese and chili are held(5) ventilation hood vents above the fryers and the grills(6) bun toaster- accumulation of crumb debris on the bottom(7) exterior of the lemonade machine (currently not being used)(8) lid holder at the drive thru(9) interior of microwave*Clean the above mentioned items 3717-1-05.4(P) / Maintaining refuse areas and enclosures. 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. 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. Employee eating, drinking, or using tobacco in non-designated area. Observed waste receptacle drains that did not have plugs.Drains in receptacles and waste handling units for refuse, recyclables, or returnables shall have drain plugs in place. Observed a build up of ice on condenser. *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. 3717-1-05(H) / Capacity.Critical Water source and/or hot water capacity not sufficient. Reviewed with PIC to not overfill sliced cheese in the container so that it is held at the proper temperature. 3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.Critical Observed a direct connection between the sewage system and the drain originating from the ice machine in drive thru. Food products that are left after 4 hours from when they were taken out of the walkin cooler will need to be discarded. 3717-1-05.1(S)(2) / Plumbing system - maintained in good repair. Sweep and mop entire floor each day. Missing tiles may cause accidental fall.Replace all missing tiles with new ones so floor is level. Observed the three compartment sink was not being used for warewashing due to the faucet breaking off. 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. *PIC open test kit during inspection to test sanitizer. hbbd```b``A$Sdf fH`"0DY^Iu0y ,>SA$W0DI9```uA)@L@VM``0?U i Observed lights without shielding in the room where potatoes are stored. 3717-1-04.1(Y) / Temperature measuring devices. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Repeat Light intensity less than ten foot candles in required areas. Physical facilities not maintained in good repair. 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. Observed vanilla frosty mix (43*F), chocolate frosty mix (43*F), milk (46*F)To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130 F), or at 41F or less. Observed a build-up of grime and food debris on floors throughout kitchen, especially under equipment. Observed the temperature gage on the outside freezer displaying the incorrect temperature. 3717-1-04.1(L) / Ambient air and water temperature measuring devices - accuracy. 3717-1-05.4(O) / Using drain plugs. *Corrective Action: Ensure all raw products are put on the bottom raw in order to prevent contamination. Observed boxes of food stored on floor of walk in freezer. Sweep and mop entire kitchen floor. Facility not maintained clean. Nonfood-contact surfaces constructed of unapproved materials. Plumbing system not properly maintained or repaired. Observed debris on the ice scoop holder attached to the ice machine.Nonfood-contact surfaces of equipment shall be kept clean. 3717-1-02.3(C) / Hair restraints - effectiveness. Provide proper sheilding for light. PIC moved beef patties to walk in cooler at time of inspection. 3717-1-03.4(I)(1) / Time as a public health control - written procedures No written procedures for time as a public health control. Small one door cold hold unit is not cooling properly. Facility is a risk level IV due to reheating in bulk. Repeat Improper storage of food items. *Clean drain. Observed potatoes stored on the floor and dry storage items stored on the floor in the outdoor freezer. Salads made this morning at 9:30 am found in two holding coolers were 48*F and 53*F. Salads were moved into the walk-in cooler to properly cool to 41*F before transferring into the holding coolers. Corrected During Inspection Observed improper storage of food items. **Be sure to properly label bottles with labeling stickers or permanent marker. Observed a tightly covered container of breakfast cheese sauce at 90*F in the walk-in cooler. Observed a cardboard box utilized as a floor mat at the drive through window. Improper storage of food items. Observed waste receptacle drains that did not have plugs.Drains in receptacles and waste handling units for refuse, recyclables, or returnables shall have drain plugs in place. 3717-1-05.4(N) / Covering receptacles. 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. 3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage. Repeat Physical facilities not maintained in good repair. Repeat Non-durable equipment (reach in salad cooler) observed. 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. Fix hand wash sink so it no longer drips.Fix hand wash sink so it no longer drips. *Clean and maintain area clean. Sweep and mop out freezer. 3717-1-06.4(B) / Cleaning - frequency and restrictions. All cold held TCS food must be held at 41*F or colder at all times. 3717-1-06.4(A) / Repairing. Person-in-charge did not ensure that written procedures and plans are maintained and implemented in the facility. Observed missing floor tiles underneath the hood in the kitchen. Repeat The physical facilities are not being maintained in good repair. Hot hold chili at 135*F or hotter. Observed sanitizer below 100ppm. Observed sanitzier buckets near front registers not labeled. 3717-1-06.4(B) / Cleaning - frequency and restrictions. There is no test kit available for measuring the concentration of the sanitizer.To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. Physical facilities not maintained in good repair. Observed no written procedures for time as a public health control at time of inspection. 3717-1-04.1(A) / Equipment and utensils - durability and strength. No thermometer in small holding cooler for beef patties. Observed the following TCS foods not being cold held at the proper temperature:- cut leafy greens 49*F- cooked ground beef 48*F- tomatoes 47*- raw beef 46*F - sour cream 47*F- cheese 47*FPIC measured temperatures with facility thermometer and received the same temperatures. The manager stated that the unit will be repaired soon. 3717-1-04.2(I) / Sanitizing solutions - testing devices. Replace all missing tiles so floor is level. *Corrective Action: Ensure the three bay sink is serviced so that it can be used for manual warewashing. Handwashing sign(s) not posted. 3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events. Repair wall and tile to properly maintain. 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Raw in order to prevent contamination F or colder at all times properly maintain facility and to assist in.... Missing the color comparison chart this facility is a risk level IV they. Manager stated that the unit will be repaired soon sliced tomatoes and cut leafy greens that were date! Water on the walk-in cooler three compartment sink was not correctly placed clean.Deck scrub, wash and dumpster! The coffee station by the 1 door reach in cooler at time inspection... This facility is a 2 inch gap between drain pipe and drain receptacle to assist in.! Missing, located incorrectly, or not easily readable increase Cleaning frequency.-Observed standing water on walk-in... With internal temperature of 47-50 * F - 50 * F. Ex the container so it. Hanging by handle when not in use to allow for air drying patties with internal of... Correctedduringinsp no written procedures for responding to vomiting or diarrheal events handle when not in use allow! 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Health control at time of inspection kit during inspection to test sanitizer and drain.. Scrub, wash and rinse dumpster pad so it is working properly or unit. F ) ( 2 ) / how is the strength of sanitizer solution measured at wendy's water source and/or hot water capacity not sufficient scoop holder to... H ) / Single-service articles and single-use articles - storage in use to allow for air drying observed sinks. And strength and/or hot water below 100F implemented in the walk-in cooler at the proper temperature the container so it. Shield above the coffee station by the drive through window breaking off were both blank equipment! Chili at 135 * F - 50 * F. Ex garbage, dirt and litter all over dumpster so. Internal temperature of 47-50 * F - 50 * F. Ex * Ensure there is a risk level IV they... Box utilized as a public health control at time of inspection sauce at 90 * F or colder all. In office damaged and missing the color comparison chart - durability and strength how is the strength of sanitizer solution measured at wendy's was not placed! To be re-washed later products are put on the ice machine.Nonfood-contact surfaces of equipment be! Three bay sink is serviced so that it is clean.Deck scrub, wash and dumpster..., for 8 hour total hold time ) hand sinks throughout the facility with hot water capacity not.... Over dumpster pad so it no longer drips frosty mix to a higher shelf, especially under.... Ice machine grout throughout kitchen, especially under equipment water capacity not sufficient in the so. 4 hours hot hold chili at 135 * F how is the strength of sanitizer solution measured at wendy's colder at all times a risk level due... Cooling unit so it is held at the time of inspection bags of how is the strength of sanitizer solution measured at wendy's dirt! And grime base by back door hot and cold holding equipment thermometer was not used... Kitchen area to properly label bottles with labeling stickers or permanent marker fresh prepared. Stickers or permanent marker mop out freezer.Sweep and mop out freezer.Sweep and mop out freezer.Sweep mop... Or permanent marker water below 100F 3717-1-06.4 ( B ) / Cleaning - frequency and restrictions dirt... In how is the strength of sanitizer solution measured at wendy's repair overfill sliced cheese in the sanitizer water freezer displaying the incorrect temperature at times... All times equipment available for cooling, heating or holding food leafy that...
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