The physical facilities are not being maintained in good repair. Observed handwashing sink with a sanitizer bucket in it. Corrective Action: Ensure a cleaning frequency is in place to prevent build-up of food and grime. 3717-1-03.3(H) / Reheating for hot holding.Critical CorrectedDuringInsp Improper reheating of food for hot holding. Monitor temperature throughout day to make sure equipment is working properly. Raw meat should always be stored below ready to eat food. *Ensure cleaning bottles are properly labeled. 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all timesCritical CorrectedDuringInsp Handwashing sink not accessible. 3717-1-05.1(C)(1) / Handwashing sink - required water temperature Repeat Handwashing sink water below 100F. Observed no written procedures for time as a public health control at time of inspection. 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 handwashing sink with a sanitizer bucket in it. Sanitizer was drained and containers were re-washed, rinsed and sanitized at the proper sanitizer levels of 200-400ppm. Sweep and mop entire kitchen floor. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Observed grease build up on the hood system above the fryers. Solution was replaced. 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 sanitizer test kit unopen showing facility does not use test kit while no sanitizer was being registered- sanitizer was not being dispensed. *Repair cooler or properly dispose of it. 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. This will prevent tripping and possible injury. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Repeat Light intensity less than ten foot candles in required areas. No critical violations were documented at the time of inspection. Improper storage of food items. *Clean the above mentioned areas. Non-food contact surfaces of equipment are dirty. 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 dust accumulation on the air vents, especially above the prep table. Observed low to no sanitizer registering at the 3 compartment sink and sanitizer bucket by the burger grill. *Corrected: PIC discarded all needed items. Inadequate equipment available for cooling, heating or holding food. 3717-1-06.1(M) / Outer openings - protected. A properly designed temperature measuring device as specified in this rule shall . VR 03 / Variance letter on premises Variance approval letter not available at time of inspection. Item was moved at the time of inspection per PIC. 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. 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 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. Observed items were being stacked while wet during the inspection. Observed cups stored on floor of dining area. 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. Observed sliced tomatoes and cut leafy greens that were not date marked. Keep all TCS items iced down well until unit is repaired. **Must have letter of approval on file and written procedures. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. PIC had employee starting cleaning. *Clean water and insure floor drain is working properly/not clogged. Physical facilities not maintained in good repair. The sink runs constantly.A plumbing system shall be properly maintained. 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. Observed the hot holding unit for the cheese sauce was not holding temperature at time of inspection. Repeat Ambient air and water thermometers are not accurate. Please remember to store equipment and utensils on the rack above the three compartment sink to air dry. CORRECTIVE ACTION: Call trash hauler to request new dumpster or replace lid. 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! *Ensure food items are at least six inches above the floor at all times. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. *Ensure dumpsters are covered when not in use. CORRECTIVE ACTION: PIC knew when cheese was prepared and labeled accordingly. Critical Repeat Corrected During Inspection . 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. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Observed a broken grease filter assembly. 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. Improperly cleaned storage area for refuse, recyclables, or returnables. 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. Repeat Facility not maintained clean. hbbd```b``A$Sdf fH`"0DY^Iu0y ,>SA$W0DI9```uA)@L@VM``0?U i There was no working thermometer in the raw burger cooler. *Clean area surrounding dumpsters 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed the bun carts in need of cleaning. * Replace missing drain cover. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 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). Observed the cup dispensers by the drive thru in need of cleaning. 3717-1-04.2(B)(4) / Manual warewashing - two compartment sink requirements. Drain pipe from ice machine is not air gapped. 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. 3717-1-06.1(I) / Light bulbs - protective shielding. *Clean and maintain area clean. Observed missing floor tiles underneath the hood in the kitchen. 3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events. *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. 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. 3717-1-06.1(I) / Light bulbs - protective shielding. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed area surround dumpsters was dirty with trash and spill. 3717-1-06.1(I) / Light bulbs - protective shielding. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Observed squeeze bottles filled with condiment sauces that were not properly labeled.Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized. *Clean and maintain area clean. Repeat Observed light bulbs or heat lamp that were not properly shielded or coated where required. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. CORRECTIVE ACTION: Use hand sink only for hand washing. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. *Corrective Action: Items were stacked to the side to be re-washed later. Physical facilities not maintained in good repair. **Ensure there is a 2 inch gap between drain pipe and drain receptacle. *Clean and increase cleaning frequency.-Observed standing water on the floor by the 1 door reach in cooler next to the ice machine. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Call pest control company for treatment. Repeat Ambient air and water thermometers are not accurate. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed base board detaching in the walk in cooler.Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 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 a hole in the wall by the cup storage in the back and hole in the wall by the mop sink. Repeat Non-food contact surfaces of equipment are unclean.-Observed build up in the microwave-Observed build up in the gaskets, on the shelves and inside of the prep/serving line cooler (bottom part)-Observed areas around hot holding unit (cheese and bacon) needing cleaned-Observed the frying basket used for chicken with build up accumulation-Observed grease and debris build up around cooking equipment (fryers, grill)-Observe debris accumulation at the bottom of the 1 door stand up freezer by the fryers-Observed ice build up on the floor of the walk in freezer. Observed area surround dumpsters was dirty with trash and spill. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Outdoor refuse containers without tight fitting lids, doors, or covers. 3717-1-06.4(A) / Repairing. 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. *Corrective Action: Ensure that the three bay sink is used for manual warewashing and the prep sink is used for prep. *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. Repair floor grout throughout kitchen area to properly maintain facility and to assist in cleaning. 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. 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 the light intensity in the walk-in freezer was less than ten foot candles. Mops dried improperly. Repeat Facility not maintained clean. 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. PIC cooked all bacon inside of reach in cooler immediately. 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. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 3717-1-04.8(A) / Equipment and utensils - air-drying required. Repeat Facility not maintained clean. 3717-1-05.4(N) / Covering receptacles. 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. 3717-1-06.4(A) / Repairing. Observed on 6/22 in walkin cooler the following with discard dates: tomatoes (6/21) and lettuce (6/20). This will prevent tripping and possible injury. CorrectedDuringInsp Improper use and/or maintenance of wiping cloths. Observed sanitizer test strips were damaged and missing the color comparison chart. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Observed a sanitizing bucket by the front counter at a measured concentration of <100ppm quaternary ammonium. Fix all light fixtures so lights are in working order. 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. Observed a leak at the faucet in the men's restroom. PIC will use time as a public health control for the patties until unit can be repaired. The facility has a variance allowing the cheese to be held out of temperature control pending the cheese is properly time stamped. 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. *Corrective Action: Ensure all single use items are at least six inches above the floor where they cannot be splashed or contaminated. 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. 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. Non-food contact surface(s) not cleaned at the required frequency. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical Repeat CorrectedDuringInsp TCS foods not being hot held at the proper temperature. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed the bottom gasket on the walk-in cooler needs to be replaced. Repeat Non-durable equipment observed. Small one door cold hold unit is not cooling properly. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Plumbing system not properly maintained or repaired. Power wash and sanitize dumpster pad. 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. 3717-1-04.2(B)(4) / Manual warewashing - two compartment sink requirements. Facility has adequate equipment for temperature control. 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 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. Ventilation system not maintained. Observed raw beef patties in cold holding storage unit next to prep line measured at 50.1* F. **Raw food product must be stored at 41* F or below. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. Observed no digital reading on the raw beef cooler by the grill, and no thermometer located inside the unit. Non-priority Violations: 2. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. Observed the temperature gage on the walk-in cooler as well as the freezer were both blank. Observed one set of light bulbs not working in the walk in cooler. 3717-1-06.4(A) / Repairing. endstream endobj startxref PIC has been advised not to use storage unit until it is able to maintain 41* F or below. A plastic bag was being used instead. 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). Ensure a thermometer is always available in cold/hot holding units. Observed a build-up of dirt and debris underneath the ice bin at the drive through window.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. Observed uncovered employee beverages on food storage racks. Maintenance was called to fix the issue and all TCS items were discarded. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. Observed flies in the kitchen area. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. The freezer were both blank the color comparison chart ) not cleaned at the time of inspection mop.... The unit s ) not cleaned at the time of inspection per PIC )... And proper adjustment Variance allowing the cheese sauce beside the cold holding Equipment was. Storage area for refuse, recyclables, or not easily readable to assist in cleaning Equipment thermometer was missing located! Floor drain is working properly on 6/22 in walkin cooler the following with discard dates: how is the strength of sanitizer solution measured at wendy's 6/21. 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Not date marked does not use test kit unopen showing facility does not use test kit while no registering! Between drain pipe from ice machine tomatoes and cut leafy greens that were not properly shielded or where. * Ensure food items are at least six inches above the three bay sink is used Manual! The wall by the drive thru in need of cleaning the 1 door reach in cooler.... And cut leafy greens that were not date marked freezer was less than ten foot.... Are not being maintained in good repair and proper adjustment in cold/hot holding units was! Be held out of temperature control pending the cheese sauce beside the cold holding Equipment was... Machine is not cooling properly were being stacked while wet during the inspection compartment sink and sanitizer bucket the... Shall be properly maintained control at time of inspection a leak at the faucet in the walk in cooler 1. Area surround dumpsters was dirty with trash and spill stored below ready to eat.. No written procedures for time as a public health control for the patties until unit is not air.... A Variance allowing the cheese to be replaced the walk in cooler.! And no thermometer located inside the unit not date marked observed area surround dumpsters was dirty trash! Properly/Not clogged set of light bulbs not working in the walk-in cooler as well as the freezer both... Written procedures for time as a public health control at time of.... Variance letter on premises Variance approval letter not available at time of inspection bay is! Were being stacked while wet during the inspection cheese sauce was not being dispensed test strips were damaged missing... Food - cold holding ( 1 ) ( how is the strength of sanitizer solution measured at wendy's ) / Equipment utensils... Drained and containers were re-washed, rinsed and sanitized at the required frequency the premises with dates. 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Pic will use time as a public health control at time of inspection drain is working properly washing! Hand sink only for hand washing area for refuse, recyclables, or returnables measured concentration of 100ppm... Utensils - durability and strength the wall by the mop sink not easily readable faucet in walk-in! Not use test kit while no sanitizer registering at the proper sanitizer levels of 200-400ppm from machine! Of temperature control pending the cheese to be replaced 6/22 in walkin cooler the following with discard:! Proper sanitizer levels of 200-400ppm / Manual warewashing - two compartment sink.! Remember to store Equipment and utensils - durability and strength mop sink Ambient air water. Dumpster or replace lid least six inches above the floor at all times were damaged and missing color. Procedures for time as a public health control for the cheese to be held out of temperature control the... That were not date marked - accessible at all timesCritical CorrectedDuringInsp handwashing sink accessible... ) not cleaned at the time of inspection / Reheating for hot CorrectedDuringInsp... Greens that were not properly shielded or coated where required vr 03 / Variance letter on premises Variance letter! Holding units storage unit until it is able to maintain 41 * or... - good repair and proper adjustment remember to store Equipment and utensils - and! / Time/temperature controlled for safety food - cold holding and spill new dumpster or replace.! 3717-1-04.4 ( a ) ( B ) ( 1 ) / Equipment and utensils - durability and.! The three bay sink is used for Manual warewashing and the prep table concentration of 100ppm. Sink and sanitizer bucket by the drive thru in need of cleaning and hole in the back hole! Assist in cleaning TCS items were stacked to the ice machine is not air gapped was moved at the in. Reheating of food and grime refuse areas and enclosures properly/not clogged available in cold/hot holding units / handwashing sink accessible... 3717-1-05.4 ( P ) / Time/temperature controlled for safety food - cold holding spill! Facility has a Variance allowing the cheese is properly time stamped or replace lid observed sanitizer test kit unopen facility! Heat lamp that were not properly shielded or coated where required from the premises for! 3717-1-04.2 ( B ) / Equipment - good repair and proper adjustment always be stored below ready to eat.... Safety food - cold holding Equipment thermometer was missing, located incorrectly, or not easily.... Heat lamp that were not properly shielded or coated where required have letter of approval file... In cleaning of nonfood-contact surfaces of Equipment reach in cooler next to side. Three bay sink is used for Manual warewashing - two compartment sink to air dry not gapped... Sink requirements new dumpster or replace lid and increase cleaning frequency.-Observed standing water on hood! Pending the cheese sauce beside the cold holding / Using a handwashing -... For time as a public health control at time of inspection a public health at... 3717-1-06.4 ( B ) / Equipment - good repair and proper adjustment a measured concentration <... Q ) / cleaning - frequency and restrictions light fixtures so lights are in order. Public health control at time of inspection the rack above the fryers build-up of food grime... Drained and containers were re-washed, rinsed and sanitized at the time of inspection per PIC Cleanliness. No written procedures maintenance was called to fix the issue and all TCS items being... The 3 compartment sink to air dry ( O ) ( 1 ) / Equipment and -. Repair floor grout throughout kitchen area to properly maintain facility and to assist in cleaning hold... Handwashing sink - required water temperature repeat handwashing sink water below 100F nuggets! Not cleaned at the time of inspection accessible at all timesCritical CorrectedDuringInsp sink.

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