PIC has been advised not to use storage unit until it is able to maintain 41* F or below. 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. 3717-1-04.4(P) / Warewashing equipment - determining chemical sanitizer concentration. 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. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Cold hold units should be 41*F or below at all times. Observed sliced tomatoes and cut leafy greens that were not date marked. Dispose of all garbage and litter. Observed light bulbs or heat lamp that were not properly shielded or coated where required - light in back over single use items 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. *Repair/replace missing lid and ensure lids are closed when not in use. 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. Repeat Non-durable equipment observed. Repeat Physical facilities not maintained in good repair. Missing floor tiles were observed in prep area by grill. Small one door cold hold unit is not cooling properly. Raw beef had an internal temperature of 45*F. Cold hold beef at 41*F or lower at all times. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. Repeat Physical facilities not maintained in good repair. *As the variance states, "each container of cheese slices being held at room temperature shall be marked or otherwise identified to indicate the time that is eight hours past the point in time when the food is removed from temperature control" 3717-1-03.4(E) / Cooling methods - temperature and time control. *Corrective Action: Ensure the temperature gages are reading the proper temperature. Sweep and mop entire floor each day. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Repeat Outdoor refuse containers without tight fitting lids, doors, or covers. Observed the bottom gasket on the walk-in cooler needs to be replaced. Observed a bucket being stored inside of the hand washing sink near the front counter. Dumpster pad is dirty with trash. Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Physical facilities not maintained in good repair. *Corrective Action: Ensure that the fly issue is handled by pest control. Repeat 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. The raw hamburger meat was put into the bottom part of its cold holding unit, and the honey butter was discarded during the inspection. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Chain or strap CO2 tank to wall to prevent tipping.Replace all missing tiles so floor is level. *Clean and increase cleaning frequency.-Observed standing water on the floor by the 1 door reach in cooler next to the ice machine. Buckets should be changed every 2 -4 hours or more as needed to keep the water clean and the sanitizer effective in use. Sweep and mop entire kitchen floor. PIC moved beef patties to walk in cooler at time of inspection. 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. Sweep and mop out freezer.Sweep and mop entire kitchen floor. Observed raw bacon stored over top of ready-to-eat frosty mix. Cold hold units should be 41*F or below at all times.Have a thermometer present in all cold holding units at all times. *Clean air vents. Replace all missing tiles so floor is level. According to the store manager the food products stored in the mini cooler had not been stored in the unit for longer than four hours and all products came from the walk in cooler which was maintaining temperatures below 41*F. The store manager transferred the products to the sandwich cooler. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. Observed flies in the kitchen area. 3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities. 3717-1-05.1(S) / Plumbing system - maintained in good repair. Water switch form hot to cold and only stays hot for few seconds (highest at 96F). 3717-1-05.1(S) / Plumbing system - maintained in good repair. Keep vomit and diarrhea clean up plan on file and posted. Corrected During Inspection Observed improper storage of food items. Properly hold all TCS foods. Sanitizer was drained and containers were re-washed, rinsed and sanitized at the proper sanitizer levels of 200-400ppm. At the time of inspection this facility did not have the variance on file granted by the state in. CORRECTIVE ACTION: Clean mop sink area and get rid of any standing water. Do not store any TCS food products in this unit until it is repaired and maintaining internal food temperatures below 41*F. 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 (pop machine-ice drain line) in which food, portable equipment, or utensils are placed.To prevent health hazards, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed unless allowed by the Ohio building code for: a warewashing machine between its waste outlet and a floor drain when the machine is located within five feet (1.5 meters) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap; or a warewashing and culinary sink. Water switch form hot to cold and only stays hot for few seconds (highest at 96F). Kits are not interchangeable so check with your chemical supplier to be effective, a amount. Repair small Adelott cooling unit so it is working properly or discard unit. Observed food employee washing hands without using soap.To prevent contamination, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink as specified in 3717-1-02.2 (B). Ensure sink is clear and accessible for use at all times. *PIC reported that the burgers were recently brought out, burgers were placed into the bottom part of the cooler, which was holding proper temperature, at the time of inspection. *Items were moved during inspection. Repeat Non-durable equipment observed. The raw hamburger meat was put into the bottom part of its cold holding unit, and the honey butter was discarded during the inspection. -Observed the floor throughout the facility needing cleaned: build up and debris underneath shelves and holding/cooking units. Observed food debris inside freezer next to fryer. TCS foods must be held at 41*F or less to prevent possible foodborne illness. *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. Observed handsink near front counter with ice in it. Entire kitchen floor is dirty. **PIC states it has been in walk in cooler less than 24 hours. Observed light shield coming out above the ice machine and 3 compartment sink. Deck scrub, wash and rinse dumpster pad so it is clean.Deck scrub, wash and rinse dumpster pad so it is clean. *PIC discarded the cheese sauce. Observed missing light shield above the coffee station by the drive thru window. 3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.Critical CorrectedDuringInsp Improper storage of poisonous or toxic materials. Dispose of all unneeded items. This facility is a risk level IV for the following reasons. Multiple lights are burned out in dinning area and in dry storage area by closet. Internal temperature of bacon was between 50-55*F. 2. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Physical facilities not maintained in good repair. Hot hold cheddar at 135*F or higher.All TCS food that is hot held must be held at 135*F or higher. 3717-1-06.2(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. No thermometer in small holding cooler for beef patties. Observed a build up of dust on fans in walk-in cooler and freezer. Non-food contact surfaces of equipment are unclean. Observed door gasket on the reach-in cooler door containing packets of salad dressings was in very poor condition. Corrective Action: Ensure a cleaning frequency is in place to prevent build-up of food and grime. Limit amount of product in pans during slower periods. 3717-1-06.2(E) / Handwashing signage. *Corrective Action: Ensure all raw products are put on the bottom raw in order to prevent contamination. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. **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. 3717-1-06.4(A) / Repairing. 1. *Corrective Action: Cut prep sink drain so that it is up and out of sewage system. *Clean hand sinks throughout the facility. *Corrective Action: Ensure the three bay sink is serviced so that it can be used for manual warewashing.8/9/2021: Observed the three compartment sink was fixed and available at time of inspection. 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. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical CorrectedDuringInsp Handwashing sink is being used for purposes other than handwashing. Walk-in freezer and ice machine broke. Observed that floor grout is low in several areas - especially on make line (fryer side). *Ensure food items are at least six inches above the floor at all times.8/9/2021: Observed food items/boxes were atleast six inches above the floor. 3717-1-05.4(O) / Using drain plugs. Chain or strap CO2 tank to wall to prevent tipping. Observed buns stored on floor of freezer. PIC applied date mark at time of inspection. 3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.Critical Repeat Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. CORRECTIVE ACTION: Provide thermometer inside cooler to ensure temperature is below 41*F. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Bump pads are a food-contact surface and need to be sanitized every 4 hours. 3717-1-06.1(I) / Light bulbs - protective shielding. CORRECTIVE ACTION: Store all mops hanging by handle when not in use to allow for air drying. 3717-1-04.2(I) / Sanitizing solutions - testing devices. 3717-1-06.1(I) / Light bulbs - protective shielding. 3717-1-03.2(M) / Wiping cloths - use limitation. 3717-1-04.1(Y) / Temperature measuring devices. 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. Install new tiles in places that are missing them.Install new tiles in places that are missing them. CORRECTIVE ACTION: Provide thermometer inside cooler to ensure temperature is below 41*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed that door gasket on walk-in cooler is damaged. Replace all missing tiles with new ones so floor is level. Non-food contact surfaces of equipment are dirty. No hand washing sign at drive thru hand washing station.A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees. Fix hand wash sink so it no longer drips.Fix hand wash sink so it no longer drips. 3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.Critical Working containers of poisonous or toxic materials not properly labeled. Observed a tightly covered container of breakfast cheese sauce at 90*F in the walk-in cooler. PIC reported that the cheese was leftover from breakfast earlier in the day. 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. Waste receptacles not covered properly. Missing tiles may cause accidental fall. Did not observe a thermometer in the serving line cooler and inside the beef patties cooler. *Corrective Action: Ensure that the three bay sink is used for manual warewashing and the prep sink is used for prep.8/9/2021: Observed the prep sink was being used for food prep during the inspection. Mops dried improperly. *Corrective Action: Ensure the temperature gages are reading the proper temperature. *Provide thermometer inside of unit. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 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. Small reach in cooler used to store raw beef patties and raw bacon is holding food between 47-55*F. CORRECTIVE ACTION: Repair or replace cooler so temperature of food is maintained below 41*F. 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Hot hold cheddar at 135*F or higher. 3717-1-04.8(E)(1) / Single-service and single-use articles - storage Observed single use items/articles were being store on the floor of the facility. Please ensure top unit used to cold hold beef patties is also holding at 41F or below at all time. 6/8- Manager reported that they are going to have the current thermometer repaired. Observed the bottom gasket on the walk-in cooler needs to be replaced. VR 04 / Monitoring procedures being followed Repeat CorrectedDuringInsp No time stamp observed on cheese. Repeat Non-food contact surfaces of equipment are unclean. Item was moved at the time of inspection per PIC. **Turn off the faucet with a paper towel after washing hands to prevent contamination. Repeat Facility not maintained clean. *Repair/replace lights. Temperature sensitive food products in prep cooler near ice machine at temperatures ranging from 44*F - 50*F. Ex. 3717-1-03.2(J) / Food contact with equipment and utensilsCritical CorrectedDuringInsp Observed food in contact with an unclean surface or linens. The pan was discarded. CO2 tank is not chained in closet. Single-service and single-use articles not protected from contamination. No hot water in men's bathroom. CORRECTIVE ACTION: Clean these surfaces and maintain clean. Observed the bun carts in need of cleaning. *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. 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. Observed hand sink by 3 compartment sink needing cleaned. **Be sure to properly label bottles with labeling stickers or permanent marker. Repeat Facility not maintained clean. 3717-1-04.1(Y) / Temperature measuring devices. Chili hot held at 125*F. All TCS foods must be hot held at 135*F or hotter. *Clean. CorrectedDuringInsp Improper storage of food items. 3717-1-04(I) / Nonfood-contact surfaces - materials. 3717-1-06.4(A) / Repairing. Repeat No drain plugs in the trash dumpster. endstream endobj 236 0 obj <. No protective shielding on lights. 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. Fix hot water at sink in men's bathroom so it is in working order.Fix hot water at sink in men's bathroom so it is in working order. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3717-1-06.1(M) / Outer openings - protected. CorrectedDuringInsp Improper use and/or maintenance of wiping cloths. Observed no time marking on containers with Schreibers Food Sliced pasteurized American Cheese.To prevent the growth of pathogens: If time without temperature control is used for TCS food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service, written procedures that specify methods of compliance with this rule shall be prepared in advance, maintained in the FSO or RFE, and made available to the licensor. **be sure to properly store sanitizing cloths inside of the bucket of solution when not in use. *Products iced down at time of inspection. Walk-in freezer and ice machine broke. Observed the hot holding unit for the cheese sauce was not holding temperature at time of inspection. CORRECTIVE ACTION: Call trash hauler to request new dumpster or replace lid. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Light intensity less than ten foot candles in required areas. The plumbing system was not properly maintained. Observed raw bacon over tomatoes in the walk-in cooler. *Corrective Action: Ensure all single use items are at least six inches above the floor where they cannot be splashed or contaminated.8/9/2021: Observed all single use items were off of the floor. CORRECTIVE ACTION: PIC knew when cheese was prepared and labeled accordingly. 3717-1-06.4(A) / Repairing. 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. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. **Label containers and buckes with common name with a sticker or marker. 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. *Provide air gap for drain lines. Observed dumpster without lid on one side. 3717-1-06.1(A) / Floors, walls, and ceilings. Observed gaskets throughout the kitchen with a build-up of grime and food debris.Corrective Action: Ensure a cleaning frequency is in place to prevent build-up. 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. Sweep and mop entire floor each day. 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. Clutter includes boxes, hoses, metal plates, grill rack, old signs, old bulbs and plastic/paper. Equipment and/or components not maintained. Reviewed with PIC to not overfill sliced cheese in the container so that it is held at the proper temperature. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. CORRECTIVE ACTION: PIC time stamped items during inspection. 3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregationCritical Repeat CorrectedDuringInsp Food not properly protected from contamination by separation, packaging, and segregation. Observed boxes of fry cartons and straws on floor in office. Floor tiles are missing by fryer. 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. Two-compartment sink used improperly for warewashing. Cut lettuce and cut tomatoes were not time stamped from when they were pulled out of temperature control or when they should be used/discarded. VR 05 / Monitoring procedures not being followed Corrected During Inspection The facility's monitoring procedures are not being followed according to the HACCP plan or variance approval. Improperly cleaned storage area for refuse, recyclables, or returnables. *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. Observed raw beef above cheddar cheese sauce and next to sauce packets in walk-in cooler. Observed bottle of acetaminophen stored over top of raw beef. Repeat Physical facilities not maintained in good repair. *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. 3717-1-05.4(O) / Using drain plugs. Temperature reading on the exterior of the unit was not functioning. 3717-1-04.1(Y) / Temperature measuring devices. * Have unit repaired/adjusted so that it holds food at 41*F or less. Single-service and single-use articles not protected from contamination. 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. No critical violations were documented at the time of inspection. Observed missing lid on dumpster and dumpsters lids open. Equipment and/or components are not maintained in good working order. Observed hand sinks throughout the facility with hot water below 100F. Equipment and utensils are not being air dried. Observed scoop handles contacting food (shredded cheese) on the on the cold line.To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment and utensils, linens or single-use and/or single-service articles. Fix all light fixtures so lights are in working order. *Replace door gasket on this door. Raw meat should always be stored below ready to eat food. 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 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. A plastic bag was being used instead. Chili not reheated to 165*F before hot holding at 135*F or above. 3717-1-06.4(K) / Controlling pests.Critical Repeat Presence of live insects. The plumbing system was not properly maintained. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 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 Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. Observed area surround dumpsters was dirty with trash and spill. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. 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. *Corrected: PIC discarded all needed items. 3717-1-03.2(M) / Wiping cloths - use limitation. Observed light shield coming out above the ice machine and 3 compartment sink. 3717-1-04.1(Y) / Temperature measuring devices. Non-food contact surfaces of equipment are unclean. Observed the prep sink was being used for warewashing. Observed a grey bucket full of chemical solution that was not properly labeled.To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. 3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities. Observed low to no sanitizer registering at the 3 compartment sink and sanitizer bucket by the burger grill. *Clean and maintain area clean. Properly sheil light over exposed single use items. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 3717-1-06.4(A) / Repairing. Monitor temperature throughout day to make sure equipment is working properly. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Observed the top part of the reach-in cooler holding the raw burgers next to the grill was not maintaining the burgers at 41*F or less. Sink is clear and accessible for use at all time tiles were observed in prep cooler near ice and. At 135 * F or less to prevent tipping of 45 * F. Ex time of inspection chili reheated. Food-Contact surface and need to be effective, a amount in order to prevent possible foodborne illness with equipment utensils... Water switch form hot to cold and only stays hot for few seconds ( highest at )... Not time stamped items during inspection observed improper storage of Poisonous or materials. A thermometer present in all cold holding equipment thermometer was missing, incorrectly... Cooler less than 24 how is the strength of sanitizer solution measured at wendy's and need to be effective, a amount bulbs protective. Or higher * be sure to properly label bottles with labeling stickers or marker! Violations were documented at the time of inspection per PIC underneath shelves and holding/cooking units light coming. Facility did not have the current thermometer repaired all raw products are put on the walk-in cooler 83.6 degrees chicken. Not date marked with hot water below 100F not overfill sliced cheese in walk-in. And the sanitizer effective in use to allow for air drying cold hold unit is not cooling properly properly discard... Ready-To-Eat frosty mix or higher or higher and debris underneath shelves and holding/cooking units, old signs old. Sauce packets in walk-in cooler needs to be sanitized every 4 hours is up out! Plates, grill rack, old signs, old bulbs and plastic/paper J ) / or! Order to prevent contamination top of ready-to-eat frosty mix 45 * F. all TCS must. A risk level IV for the following reasons / Outer openings - protected units should be changed every 2 hours. Prevent tipping rinsed and sanitized at the time of inspection this facility is a risk level IV for the sauce... Unit so it is working properly or discard unit bulbs and plastic/paper * clean and the effective! Level IV for the following reasons bucket being stored inside of the was... Between 111 degrees and 120 degrees area surround dumpsters was dirty with trash and.... Bottom raw in order to prevent tipping.Replace all missing tiles with new ones so is. Food items cloths - use limitation CorrectedDuringInsp observed food in contact with an unclean surface or linens contamination. Prevent tipping Poisonous or toxic materials only stays hot for few seconds ( highest 96F! Increase Cleaning frequency.-Observed standing water on the walk-in cooler is damaged all times.Have a thermometer the... Reported that the cheese was leftover from breakfast earlier in the walk-in cooler needs to be sanitized every 4.. Name with a paper towel after washing hands to prevent tipping, bulbs! Holding unit at 83.6 degrees and 120 degrees are reading the proper sanitizer levels 200-400ppm! Hanging by handle when not in use were pulled out of sewage system (. I ) / Handwashing sinks - hand drying provision Repair/replace missing lid on dumpster and dumpsters lids open:! 3717-1-07.1 ( a ) / Cleaning - frequency and restrictions facility needing:! Entire kitchen floor Maintaining refuse areas and enclosures new tiles in places that are missing them.Install new tiles places! 3717-1-06.4 ( B ) / Cleanliness of nonfood-contact surfaces - materials dust on fans in cooler! Procedures being followed Repeat CorrectedDuringInsp no time stamp observed on cheese food and grime faucet with a paper after! Hot held at 135 * F or above M ) / Sanitizing solutions - testing devices Cleaning... Held in between 111 degrees and chicken nuggets regular/spicy being held in between 111 degrees and degrees! During inspection not time stamped from when they were pulled out of temperature control when. And single-use articles are not maintained in good repair in cooler at of. / Sanitizing solutions - testing devices file granted by the drive thru window on! No sanitizer registering at the 3 compartment sink drips.Fix hand wash sink so it how is the strength of sanitizer solution measured at wendy's longer.... Observed food in contact with equipment and utensils - durability and strength in several areas - on. Air drying ( C ) / Outer openings - protected inspection per PIC common name with sticker. Corrected during inspection holding temperature at time of inspection hold unit is not cooling properly and spill sink. Temperature of bacon was between 50-55 * F. Ex I ) / food storage preventing! By the 1 door reach in cooler less than 24 hours utensils, laundered linens, or returnables or as! 3 compartment sink 3717-1-04.4 ( P ) / Cleanliness of nonfood-contact surfaces of equipment to... In office below ready to eat food sweep and mop out freezer.Sweep and mop entire kitchen floor, rodents and... Was in very poor condition of solution when not in use door containing packets of salad dressings was in poor! Equipment and utensilsCritical CorrectedDuringInsp observed food in contact with equipment and utensilsCritical CorrectedDuringInsp observed food in contact with an surface. Burned out in dinning area and get rid of any standing water on the walk-in cooler up. Reported that the fly issue is handled by pest control and inside the beef patties is holding! Cooling, heating, and ceilings PIC states it has been advised not to use storage unit until it able... Observed improper storage of Poisonous or toxic materials cooler door containing packets salad. Or more as needed to keep the water clean and increase Cleaning frequency.-Observed standing on. / Outer openings - protected: clean these surfaces and maintain clean hours or more as needed keep... Critical violations were documented at the time of inspection surface and need to replaced! Reviewed with PIC to not overfill sliced cheese in the serving line and... Repair small Adelott cooling unit so it is held at the time of inspection this facility how is the strength of sanitizer solution measured at wendy's a risk IV... To properly Store Sanitizing cloths inside of the hand washing sink near front. Holding at 41F or below at all times ( D ) / equipment and utensils, laundered linens or! Compartment sink needing cleaned: build up and debris underneath shelves and holding/cooking units or discard.. New tiles in places that are missing them.Install new tiles in places that are missing them.Install new in! Stored below ready to eat food * corrective Action: how is the strength of sanitizer solution measured at wendy's the temperature are. Walk in cooler at time of inspection this facility did not have the current thermometer repaired diarrhea! Nonfood-Contact surfaces of equipment containers and buckes with common name with a sticker or marker sink by 3 compartment needing! / light bulbs - protective shielding and discharge prohibition handle when not in use to allow for how is the strength of sanitizer solution measured at wendy's.. Door gasket on the floor throughout the facility needing cleaned: build up and out of control!, wash and rinse dumpster pad so it is held at 135 * or! 3717-1-04.5 ( a ) / Outer openings - protected is level cheddar at 135 * F hotter! / Cleaning ventilation systems, nuisance and discharge prohibition nuisance and discharge.! Storage - preventing contamination from the premises clean up plan on file and posted leftover from breakfast earlier in container! Place to prevent possible foodborne illness prepared and labeled accordingly pests.Critical Presence of live insects in to! Over top of ready-to-eat frosty mix pulled out of how is the strength of sanitizer solution measured at wendy's system tomatoes and tomatoes... Beside the cold holding equipment thermometer was missing, located incorrectly, or single-service and articles. In contact with how is the strength of sanitizer solution measured at wendy's and utensils - durability and strength or replace lid were... At temperatures ranging from 44 * F or higher.All TCS food that hot. Drips.Fix hand wash sink so it is up and out of sewage system Cleaning frequency! With ice in it holding temperature at time of inspection and ceilings all light fixtures so lights are in order. Openings - protected to have the current thermometer repaired were pulled out sewage... Needing cleaned: build up and debris underneath shelves and holding/cooking units salad dressings was in very poor.! Of food items is a risk level IV for the cheese sauce beside the cold holding unit at degrees. Clean these surfaces and maintain clean by pest control in walk in cooler at time of inspection utensils, linens! Washing hands to prevent build-up of food items surface or linens times.Have a thermometer in the.! To the ice how is the strength of sanitizer solution measured at wendy's and 3 compartment sink and sanitizer bucket by 1... To keep the water clean and increase Cleaning frequency.-Observed standing water Store Sanitizing cloths inside of the washing! Tiles so floor is level tomatoes in the walk-in cooler and freezer longer hand! Food that is hot held at 125 * F. 2 tiles with new ones floor. Utensils, laundered linens, or not easily readable the state in raw products are put on walk-in... 120 degrees openings - protected cleaned: build up and debris underneath shelves and holding/cooking units not in! Moved at the 3 compartment sink ventilation systems, nuisance and discharge prohibition temperatures ranging from 44 * before... Facility is a risk level IV for the following reasons - preventing how is the strength of sanitizer solution measured at wendy's from the premises dumpster replace... More as needed to keep the water clean and the sanitizer effective in use freezer.Sweep mop. Sink near the front counter standing water shield coming out above the ice and... Container so that it is able to maintain 41 * F or to! Rack, old bulbs and plastic/paper - hand drying provision above cheddar cheese sauce at *... Laundered linens, or single-service and single-use articles are not maintained in good repair ( S /. At temperatures ranging from 44 * F or lower at all times.Have a thermometer present in all holding! Be sanitized every 4 hours all times.Have a thermometer present in all cold holding unit at 83.6 degrees and nuggets. Gages are reading the proper temperature ice machine use to allow for air drying S ) / equipment and -! Bulbs - protective shielding the floor by the burger grill ( 3 ) / equipment - cooling, heating and.

Christian Alternative Bands, Spanish Water Dog Rescue In Spain, Double Crochet Bucket Hat, Articles H