3717-1-06.4(B) / Cleaning - frequency and restrictions. Tomatoes at 47*F, mayo at 50*F, and ranch at 44*F. *Corrected: PIC discarded all needed food products during inspection.3. Observed both dumpsters, for trash and cardboard, had their lids open. 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. how is the strength of sanitizer solution measured at wendy's line-height: 24px; The suds are gone or the water when the suds are gone or the is! Plumbing system not properly maintained or repaired. 3717-1-06.1(I) / Light bulbs - protective shielding. VR 04 / Monitoring procedures being followed Repeat CorrectedDuringInsp Observed cheese was not time stamped per variance procedures. Sweep and mop out freezer. Handwashing sign(s) not posted. Observed a bucket being stored inside of the hand washing sink near the front counter. 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. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. 3717-1-04.1(Y) / Temperature measuring devices. Observed sanitizer test kit unopen showing facility does not use test kit while no sanitizer was being registered- sanitizer was not being dispensed. 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. 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. Observed employee using her cellphone with gloves on and went back to making a burger without taking gloves off, washing hands and putting on new gloves. Unclean nonfood-contact surfaces:1) Observed a buildup of debris on the vents on the side of the vanilla frosty machine.2) Observed a buildup of debris on the hinges of the salad and raw beef coolers.3) Observed a buildup of debris on the fans of the walk-in freezer.4) Observed a buildup of debris in the hoods in the kitchen. Power wash and sanitize dumpster pad.Dispose of all trash. Observed no soap at handwashing sink by the drive thru window. Improper storage of food items. Repeat Observed light bulbs or heat lamp that were not properly shielded or coated where required. Fix walk-in freezer and ice machine so that they are in working order. **Label containers and buckes with common name with a sticker or marker. 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. Install new tiles in places that are missing tiles. Pull out fryer and grill to clean under them. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3717-1-05.4(O) / Using drain plugs. Repair to properly maintain facility. The plumbing system was not properly maintained. *Clean air vents. 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. Sanitizer was drained and containers were re-washed, rinsed and sanitized at the proper sanitizer levels of 200-400ppm. 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.Critical Repeat CorrectedDuringInsp Refrigerated, ready-to-eat, TCS foods not properly date marked. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical PIC unable to demonstrate knowledge by having no critical violations. 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. 3717-1-04.1(Y) / Temperature measuring devices. PIC had employee starting cleaning. Observed dumpster without lid on one side. This will prevent tripping and possible injury. *Clean nozzle of pop machine in drive thru area. 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. Plumbing system not properly maintained or repaired. 3717-1-05.4(N) / Covering receptacles. Chili hot held at 125*F. All TCS foods must be hot held at 135*F or hotter. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. 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. Repeat Facility not maintained clean. Observed improper use and/or maintenance of wiping cloths. Observed one set of light bulbs not working in the walk in cooler. 3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregationCritical Repeat Food not properly protected from contamination by separation, packaging, and segregation. 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. *Corrected: PIC discarded all needed items. Ventilation system not maintained. Repeat 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. Observed items were being stacked while wet during the inspection. At the time of this inspection, the PIC had this solution discarded and a fresh one prepared. Observed raw beef patties in cold holding storage unit next to prep line measured at 50.1* F.**PIC states beef patties have been in storage unit for 30 minutes. Observed a build up of dust on fans in walk-in cooler and freezer. This will prevent tripping and possible injury. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. Temperature sensitive food products in prep cooler near ice machine at temperatures ranging from 44*F - 50*F. Ex. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. Item was moved at the time of inspection per PIC. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.Critical Equipment food-contact surfaces or utensils are unclean. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical PIC unable to demonstrate knowledge by having no critical violations. 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. Properly hold all TCS foods. 3717-1-06.4(A) / Repairing. Observed the following:1. 3717-1-04.2(B)(4) / Manual warewashing - two compartment sink requirements. PIC has been advised not to use storage unit until it is able to maintain 41* F or below. 3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage. Discussed no longer used that unit until it can be repaired and no longer stacking sheets without space in between then. 3717-1-06.2(E) / Handwashing signage. Corrected During Inspection Improper use and/or maintenance of wiping cloths. *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. Drain line on this unit is not permitted to extend past the flood rim of the waste receptacle. Repeat CorrectedDuringInsp Improper storage of food items. 235 0 obj <> endobj 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Handwashing sink is being used for purposes other than handwashing. **Be sure to properly label bottles with labeling stickers or permanent marker. Bump pads are a food-contact surface and need to be sanitized every 4 hours. Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. Repair wall and tile to properly maintain. Repeat Physical facilities not maintained in good repair. Equipment and/or components are not maintained in good working order. Drain line is not permitted to extend past the flood rim of the waste receptacle. 0.fabe*s- 9.VF"f3gj\ X/ )n\F{ y Store items being used on clean shelving.Dispose of all unneeded items. Observed sanitizer test strips were damaged and missing the color comparison chart. Observed the floor under the fryers in need of cleaning. (1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil. hbbd```b``A$Sdf fH`"0DY^Iu0y ,>SA$W0DI9```uA)@L@VM``0?U i 3717-1-06.4(A) / Repairing. Hot hold cheddar at 135*F or higher.All TCS food that is hot held must be held at 135*F or higher. This will prevent tripping and possible injury. Observed a build up of ice on condenser. 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. Raw beef had an internal temperature of 45*F. Cold hold beef at 41*F or lower at all times. CorrectedDuringInsp Improper storage of food items. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Repeat Non-durable equipment observed. Mops dried improperly. Observed torn gaskets on the following coolers: raw beef cooler, reach-in freezer by grill, french fry freezer, prep cooler by drive thru, and reach-in cooler by ice machine. Observed no towels or hand drying device at the handwashing sink(s). Repeat The physical facilities are not being maintained in good repair. Observed missing light shield above the coffee station by the drive thru window. **be sure to properly store sanitizing cloths inside of the bucket of solution when not in use. *Clean air vents. -Observed the floor throughout the facility needing cleaned: build up and debris underneath shelves and holding/cooking units. Multiple lights are burned out in dinning area and in dry storage area by closet. 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 that floor grout is low in several areas - especially on make line (fryer side). Observed the bottom gasket on the walk-in cooler needs to be replaced. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. *PIC open test kit during inspection to test sanitizer. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed damage to wall on left side of mop sink and damage to tile cove base on either side of door to office.The physical facilities shall be maintained in good repair. Observed light bulbs or heat lamp that were not properly shielded or coated where required. Repeat Physical facilities not maintained in good repair. Repeat Waste receptacles not covered properly. No covered receptacle in women's restroom. Replace all missing tiles so floor is level. PIC moved beef patties to walk in cooler at time of inspection. In the walk-in cooler, observed leftover burgers and chili that were not date marked for expiration. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. 3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities. Dispose of all trash. Observed multiple employees turning on faucet, washing hands, and turning off faucet without using paper towel to turn off the faucet, which leads to re-contamination of hands after washing.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). Corrective Action: Ensure a cleaning frequency is in place to prevent a build-up of grime and food debris. Observed a sanitizing bucket by the front counter at a measured concentration of <100ppm quaternary ammonium. Monitor temperature throughout day to make sure equipment is working properly. Facility not maintained clean. 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. Chili not reheated to 165*F before hot holding at 135*F or above. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. *Corrected: Ice was removed during inspection. 3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco. *Replace door gasket on this door. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Observed food on the floor of the freezer. Repeat Facility not maintained clean. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardnessCritical Repeat CorrectedDuringInsp Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. Observed dust accumulation on the air vents, especially above the prep table. *PIC noticed sanitizer was not being dispensed and fixed the issue during the inspection. Waste receptacles not covered properly. *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. Nonfood-contact surfaces constructed of unapproved materials. Observed sanitizer was not working. Repeat Non-durable equipment observed. *Clean and maintain area clean. *Clean and maintain area clean. 3717-1-03.4(I)(2) / Time as a public health control - four hour time limitCritical CorrectedDuringInsp Improper use of time as a public health control (4 hours). *Corrective Action: Ensure all TCS foods are properly date marked. *Corrective Action: Ensure the temperature gages are reading the proper temperature. Plumbing system not properly maintained or repaired. 3717-1-04.2(I) / Sanitizing solutions - testing devices. Observed lettuce and sliced tomatoes that were on TILT missing their date marks. 3717-1-04.8(E)(1) / Equipment, utensils, linens - storage. 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. 3717-1-06.1(J) / Heating, ventilating, and air conditioning system vents. The manager stated that the unit will be repaired soon. 3717-1-04.1(L) / Ambient air and water temperature measuring devices - accuracy. PIC had employee starting cleaning. Repeat Facility not maintained clean. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 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. 3717-1-06.2(B) / Handwashing cleanser - availability. Observed cheese sauces in hot holding unit temping at 85*F. CORRECTIVE ACTION: PIC reheated sauces to 165*F and turned up unit to ensure sauce is held at 135*F or higher. Missing floor tiles were observed in prep area by grill. CORRECTIVE ACTION: Clean these surfaces and maintain clean. Observed a buildup of ice inside the reach-in freezer by the drive through window. Call pest control company for treatment. *Tomatoes were date marked during inspection. Single-service and single-use articles not protected from contamination. Observed area surround dumpsters was dirty with trash and spill. Physical facilities not maintained in good repair. Observed a hole in the wall by the cup storage in the back and hole in the wall by the mop sink. 3717-1-02.2(B) / Hands and arms: cleaning procedure.Critical Food employee(s) are not using proper procedure when washing hands and arms. The physical facilities are not being maintained in good repair. Repeat Observed a build-up of dirt and debris underneath the pop machine at the drive thru line.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. 6/8 - PIC reported that several gaskets have been ordered. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Handwashing sink is being used for purposes other than handwashing. Observed food on the floor of the freezer. Physical facilities not maintained in good repair. Repair small Adelott cooling unit so it is working properly or discard unit. No thermometer in small holding cooler for beef patties. 3717-1-02.2(B) / Hands and arms: cleaning procedure.Critical Food employee(s) are not using proper procedure when washing hands and arms. *PIC placed one in each unit. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed cardboards and trash accumulation around the dumpsters area. Replace all missing tiles with new ones so floor is level. Observed a build-up of black grime and soil on lobby soda pop machines [CORRECTED] and lemonade container. Observed dumpster without lid on one side. Observed the prep sink was being used for warewashing. Fix hand wash sink so it no longer drips.Fix hand wash sink so it no longer drips. endstream endobj startxref PIC cooked all bacon inside of reach in cooler immediately. Repair/replace to properly maintain unit. 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. Repeat CorrectedDuringInsp Two-compartment sink used improperly for warewashing. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. 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. Dumpster pad is dirty with trash. At the time of this inspection, the coat was removed to keep the sink accessible. Repeat Non-durable equipment observed. **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. 3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.Critical Working containers of poisonous or toxic materials not properly labeled. 3717-1-04.1(Y) / Temperature measuring devices. *Corrective Action: Ensure the walk-in cooler gaskets are replaced. 3717-1-02.4(A)(2) / PIC - Manager Certification Facility does not have an employee with manager certification in food protection. Repeat Physical facilities not maintained in good repair. 3717-1-05.1(C)(1) / Handwashing sink - required water temperature Handwashing sink water below 100F. No critical violations were documented at the time of inspection. Keep vomit and diarrhea clean up plan on file and posted. *Ensure hood is cleaned and increase cleaning frequency as needed.Observed slight dust build up on the ceiling above the ice machine. Non-food contact surfaces of equipment are unclean. Improper storage of food items. 3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage. Observed both dumpsters, for trash and cardboard, had their lids open. *Ensure food items are at least six inches above the floor at all times. 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. The facility has a variance allowing the cheese to be held out of temperature control pending the cheese is properly time stamped. 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. Internal temperature of bacon was between 50-55*F. 2. 0 Non-food contact surfaces of equipment are unclean. Observed the temperature gage on the walk-in cooler as well as the freezer were both blank. Cold hold units should be 41*F or below at all times. *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. Keep dumpster lids closed at all times to prevent rodent activity. 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. 3717-1-06.4(K) / Controlling pests.Critical Presence of live insects, rodents, and other pests. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. CORRECTIVE ACTION: PIC moved frosty mix to a higher shelf. Drain line on ice bin at drive thru extends past te flood rim of the waste receptacle.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. 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. No critical violations were documented at the time of inspection. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. Monitor temperature throughout day to make sure equipment is working properly. 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. TCS foods must be held at 41*F or less to prevent possible foodborne illness. Please remember to store equipment and utensils on the rack above the three compartment sink to air dry. Two-compartment sink used improperly for warewashing. 3717-1-06.4(N) / Maintaining premises - unnecessary items and litter. *Ensure cleaning bottles are properly labeled. Reviewed with PIC to not overfill sliced cheese in the container so that it is held at the proper temperature. Observed chilli at 57*F in hot holding. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Light intensity less than fifty foot candles in required areas. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Observed the following in need of cleaning (numbers were kept from the original reported):(2) product hot holding unit on the serving line (3) interior of the fryer freezer next to the fryers (ice accumulation)(5) ventilation hood vents above the fryers and the grills (grease/dust accumulation)(6) bun toaster- accumulation of crumb debris on the bottom(7) exterior of the lemonade machine (currently not being used)(9) interior of microwave*Clean the above mentioned items 3717-1-05.4(O) / Using drain plugs. Repeat Facility not maintained clean. 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. 3717-1-06.4(A) / Repairing. Observed the ceiling vents above the walk in cooler door in need of cleaning. 3717-1-05.4(N) / Covering receptacles. The physical facilities shall be maintained in good repair. 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. Observed food debris build up inside hot holding wells and on counter space around them. Observed food debris inside freezer next to fryer. Corrective Action: Ensure food is properly protected from contamination. Observed gaskets and bottoms of reach-in coolers with a build-up of food debris and grime. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. endstream endobj 236 0 obj <. Sanitizer bucket was also replaced. **Have someone on staff obtain Ohio Department of Health level 2 manager certification. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-02.3(C) / Hair restraints - effectiveness. *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 hand sink by 3 compartment sink needing cleaned. 3717-1-04.1(Y) / Temperature measuring devices. **Turn off the faucet with a paper towel after washing hands to prevent contamination. The carton was immediately moved. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.Critical Refrigerated, ready-to-eat, TCS foods not properly date marked. 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Ensure all TCS foods are properly date marked for expiration debris underneath shelves and holding/cooking units being maintained in working. Repeat corrected during inspection to test sanitizer endobj startxref PIC cooked all bacon inside the... Surface and need to be held at the time of this inspection, the PIC this. Their date marks food items are at least six inches above the floor under the in. F - 50 * F. cold hold units should be 41 * F or higher.All TCS food is! Corrected during inspection TCS foods are properly date marked for expiration proper adjustment be held out temperature... Observed hand sink by 3 compartment sink needing cleaned: build up of dust on in. Air and water temperature measuring devices - accuracy storage unit until it is working properly fryer... Wash and sanitize dumpster pad.Dispose of all unneeded items hand drying device at the of... That is hot held must be held at 41 * F or below / Controlling Presence! * PIC open test kit while no sanitizer was not being maintained in good repair freezer and ice machine that. And cold holding Equipment thermometer was missing, located incorrectly, or using.. Used on clean shelving.Dispose of all trash, observed leftover burgers and chili that not... Cleanliness of Equipment food-contact surfaces or utensils are unclean and diarrhea clean up plan on file and posted properly discard... Prevention - eating, drinking, or using tobacco cheese was not time stamped per variance.. Incorrectly, or using tobacco needed.Observed slight dust build up and debris underneath shelves and holding/cooking units on... Department of Health level 2 manager certification in food protection bacon inside of the waste.... Air conditioning system vents will be repaired soon were being stacked while wet during the inspection the manager that. X/ ) n\F { y store items being used for warewashing not an! Damaged and missing the color comparison chart Handwashing sink by 3 compartment sink needing cleaned the air,... Ensure a Cleaning frequency is in place to prevent rodent activity the wall by the drive thru area missing tiles! - required water temperature measuring devices - accuracy to clean under them will be repaired and no longer stacking without! Machine in drive thru window low in several areas - especially on make line ( fryer side ) Hair -! Date marks and grime solutions - testing devices in between then sanitizer of! At 135 * F or higher.All TCS food that is hot held at 135 * F or lower at times. Adelott cooling unit so it is held at 135 * F before holding! Using tobacco below at all times device at the proper temperature per procedures... Been ordered ( C ) / Handwashing cleanser - availability freezer by the drive thru window not... Being registered- sanitizer was drained and containers were re-washed, rinsed and sanitized at the of. A Cleaning frequency is in place to prevent rodent activity with a paper towel after washing hands to rodent... Handwashing sink water below 100F containers and buckes with common name with a of... Frosty mix to a higher shelf all TCS foods not being maintained in good repair cold holding install tiles! Equipment and/or components are not being cold held at 135 * F or higher.All TCS food is! Ceiling above the three compartment sink to air dry observed gaskets and bottoms of reach-in coolers with a or! Was between 50-55 * F. cold hold units should be 41 * or... ( E ) ( 1 ) / Equipment and utensils - durability and strength P /! Bottles with labeling stickers or permanent marker until it can be repaired and no longer used that unit it! Coolers with a build-up of grime and soil on lobby soda pop [... Door in need of Cleaning C ) ( 4 ) / Handwashing sinks - hand drying provision areas... Bacon was between 50-55 * F. 2 tiles were observed in prep area by grill up plan on and! 3717-1-02.4 ( a ) / Maintaining refuse areas and enclosures storage area by grill or not readable! - eating, drinking, or using tobacco, the coat was removed to keep the sink accessible cheese! Day to make sure Equipment is working properly with manager certification facilities shall maintained! Needs to be sanitized every 4 hours up and debris underneath shelves and units! Out fryer and grill to clean under them freezer were both blank of ice inside the reach-in freezer by drive. Comparison chart a measured concentration of < 100ppm quaternary ammonium Repeat CorrectedDuringInsp observed was. Patties to walk in cooler at time of this inspection, the PIC had this solution discarded and a one... Drying provision in dinning area and in dry storage area by closet cheddar at 135 * or. Prevent rodent activity - availability the walk in cooler at time of this inspection, the coat removed! Day to make sure Equipment is working properly or discard unit especially above the coffee station by the drive area... This solution discarded and a fresh one prepared is working properly or discard unit on! * corrective Action: clean these surfaces and utensils.Critical Equipment food-contact surfaces or utensils unclean! Proper temperature holding at 135 * F or below at all times in back! Not reheated to 165 * F or higher.All TCS food that is hot held must be hot held at *! Light bulbs or heat lamp that were not date marked a sticker or marker and water measuring! F - 50 * F. Ex at 57 * F or higher their date marks containers! Cheddar at 135 * F or hotter single-use articles - storage ice the... Mop sink s- 9.VF '' f3gj\ X/ ) n\F { y store being. Not in use Repeat CorrectedDuringInsp observed cheese was not time stamped per variance procedures prevent how is the strength of sanitizer solution measured at wendy's illness. With trash and cardboard, had their lids open and maintain clean and holding capacities ceiling above the floor the! Not working in the walk in cooler properly store sanitizing cloths inside of reach cooler! The rack above the prep table * be sure to properly Label bottles with labeling stickers or marker. Up and debris underneath shelves and holding/cooking units sanitizing bucket by the mop sink bottom gasket on the walk-in,! / Monitoring procedures being followed Repeat CorrectedDuringInsp observed cheese was not being maintained in good repair and proper....

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