3717-1-05.4(P) / Maintaining refuse areas and enclosures. 3717-1-04.2(B)(4) / Manual warewashing - two compartment sink requirements. 3717-1-06.1(I) / Light bulbs - protective shielding. Replace all missing tiles so floor is level. Repeat Non-food contact surfaces of equipment are unclean. Chain or strap CO2 tank to wall to prevent tipping. 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. Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. This practice does not allow air flow to properly cool food. In the walk-in cooler, observed leftover burgers and chili that were not date marked for expiration. Observed a buildup of debris and grease on the filters of both hoods in the kitchen. Monitor temperature throughout day to make sure equipment is working properly. Observed sliced tomatoes on prep line without a time stamp. Unable to find thermometer in coolers by drive thru and both 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. Observed the prep sink was being used for warewashing. 3717-1-02.4(A)(2) / PIC - Manager Certification Repeat Facility does not have an employee with manager certification in food protection. Monitor temperature throughout day to make sure equipment is working properly. Observed that floor grout is low in several areas - especially on make line (fryer side). Observed (1) the floor throughout the facility in need of cleaning, especially underneath and behind large equipment (2) the drains at the mop sink and the food preparation sink were dirty with trash accumulation. Light intensity in prep area is at 27 foot candles. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Physical facilities not maintained in good repair. 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all timesCritical CorrectedDuringInsp Handwashing sink not accessible. 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. Buckets/Containers 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. Corrective Action: Ensure a cleaning frequency is in place to prevent build-up of food and grime. Keep dumpster lids closed at all times to prevent rodent activity.Keep dumpster lids closed at all times to prevent rodent activity. Observed insufficient hot water throughout the facility: handwashing sinks were not reaching at least 100F, prep sink and 3 compartment sink highest hot water was observed at 105F. This will prevent tripping and possible injury. 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. Observed the cup dispensers by the drive thru in need of cleaning. Sweep and mop out freezer.Sweep and mop entire kitchen floor. 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 CorrectedDuringInsp Improper storage of food items. Observed raw beef above cheddar cheese sauce and next to sauce packets in walk-in cooler. Repeat Facility not maintained clean. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-06.4(A) / Repairing. Ensure TCS food is held under temperature control until it is ready to be cooked. Adjust/repair unit to ensure that it is functioning properly (2) raw bacon sitting out at room temperature at 72*F. PIC reported that the bacon was brought out to be cooked *bacon was immediately cooked at the time of inspection. Non-food contact surfaces of equipment are dirty. 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 light intensity in front of the burger grill at 30 foot candles of lighting.The light intensity shall be at least fifty foot candles (five hundred forty lux) at a surface where a food employee is working with food, utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Repeat No drain plugs in the trash dumpster. 3717-1-02.3(C) / Hair restraints - effectiveness. 3717-1-05.4(O) / Using drain plugs. No written procedures for responding to vomiting or diarrheal events. *Replace door gasket on this door. Observed the prep sink was being used for warewashing. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-durable equipment observed. Missing floor tiles by prep line and grill. Fix walk-in freezer and ice machine so that they are in working order. Sanitizer was then observed at the required concentration. *Clean area surrounding dumpsters 3717-1-05.4(N) / Covering receptacles. *Corrective Action: Cut prep sink drain so that it is up and out of sewage system. 3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.Critical CorrectedDuringInsp Improper storage of poisonous or toxic materials. Facility has adequate equipment for temperature control. 3717-1-05.1(S) / Plumbing system - maintained in good repair. Observed hand sinks throughout the facility with hot water below 100F. 3717-1-04.1(Y) / Temperature measuring devices. VR 03 / Variance letter on premises Variance approval letter not available at time of inspection. 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all timesCritical CorrectedDuringInsp Handwashing sink not accessible. **Have someone on staff obtain Ohio Department of Health level 2 manager certification. Employee eating, drinking, or using tobacco in non-designated area. Follow variance plan guidelines (time stamp for 1 hour temper, 7 hour after, for 8 hour total hold time). Repeat No protective shielding on lights. Non-food contact surfaces of equipment are unclean. *Ensure hood is cleaned and increase cleaning frequency as needed.Observed slight dust build up on the ceiling above the ice machine. 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! CORRECTIVE ACTION: Clean mop sink area and get rid of any standing water. *Ensure dumpsters are covered when not in use. *Provide air gap for drain lines. Corrected During Inspection Observed no towels or hand drying device at the handwashing sink(s). Observed dust accumulation on the air vents, especially above the prep table. Tomatoes at 47*F, mayo at 50*F, and ranch at 44*F. *Corrected: PIC discarded all needed food products during inspection.3. Fix all light fixtures so lights are in working order. Observed gloves below chemical sanitizer. A plastic bag was being used instead. Increase light intensity in prep area so intensity is 50 foot candles or higher.Increase light intensity in prep area so intensity is 50 foot candles or higher. It is highly recommended to get more lids to cover food with to reduce heat exposure. Observed flies in the kitchen area. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed no handwashing sign posted at handwashing sink at the front counter.A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees. No thermometer inside reach in cooler for raw bacon and beef patties. 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. 3717-1-05(H) / Capacity.Critical Water source and/or hot water capacity not sufficient. Observed light bulbs or heat lamp that were not properly shielded or coated where required. 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. Observed flies in the kitchen area. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Ambient air and water thermometers are not accurate. 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. *Clean hand sinks throughout the facility. Repeat Physical facilities not maintained in good repair. Fix walk-in freezer and ice machine so that they are in working order. Observed torn gaskets on reach-in coolers throughout kitchen. Maintenance had a digital reading of 34*F at 5:30pm. Repair/replace to properly maintain unit. Proper cooling methods were reviewed. VR 04 / Monitoring procedures being followed Observed container of cheese slices on the line (not being held at 41*F or less) were not time marked for expiration as instructed on the Wendy's sliced cheese variance issued by the Ohio Department of Health. 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. 6/8 - PIC reported that several gaskets have been ordered. Observed torn gaskets on reach-in coolers throughout kitchen. 3717-1-05.1(S)(2) / Plumbing system - maintained in good repair. Observed sanitizer was not working. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Item was moved at the time of inspection per PIC. Facility not maintained clean. Reviewed with PIC to use test kit frequently to ensure proper sanitizing is reached. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. *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 sliced tomatoes and cut leafy greens that were not date marked. *Ensure dumpsters are covered when not in use. Ventilation system not maintained. 500 Aurora RD W Suite #205, Sagamore Hills, Standard/Critical Control Point/Variance Inspection, Standard/Complaint/Critical Control Point Inspection, Standard/Critical Control Point Inspection. 3717-1-06.4(A) / Repairing. 3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities. Clutter includes boxes, hoses, metal plates, grill rack, old signs, old bulbs and plastic/paper. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. 3717-1-04.8(E)(1) / Equipment, utensils, linens - storage. 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.Critical CorrectedDuringInsp Refrigerated, ready-to-eat, TCS foods not properly date marked. Deck scrub, wash and rinse dumpster pad so it is clean.Deck scrub, wash and rinse dumpster pad so it is clean. 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. Highest temperature observed at hand sinks was 96F for just a few seconds. Highest temperature observed at hand sinks was 96F for just a few seconds. Repeat Non-durable equipment observed. Observed the latch on the bun freezer door in need of repair. *Talked with PIC to put a work order in to have hot water checked to ensure facility has proper hot water throughout the facility and at the required temperature. 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. Pull out fryer and grill to clean under them. *Repair and replace light shields. Non-durable equipment observed. Critical Repeat Corrected During Inspection . Observed a hole in the wall by the cup storage in the back and hole in the wall by the mop sink. 3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage. Observed dumpster without lid on one side. **Must have letter of approval on file and written procedures. 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. 3717-1-04(I) / Nonfood-contact surfaces - materials. Tomatoes at 48*F, mayo at 51*F, and shredded cheese at 54*F. *Corrected: Items were restocked within the past 2 hours so TCS food products were put under time as a public health procedure and were time marked properly. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Provide soap at this hand washing station. *Corrected: PIC put a lid on container to reduce heat exposure from grill and to decrease the temperature of food product.2. 263 0 obj <>/Filter/FlateDecode/ID[<48B2FAC94F588A459F29604DF9E0AD29>]/Index[235 52]/Info 234 0 R/Length 128/Prev 188701/Root 236 0 R/Size 287/Type/XRef/W[1 3 1]>>stream **Cooler underneath beef patties is cold holding at 41F or below. Store ground beef on bottom shelf below ready to eat food.Raw meat should be always be stored below ready to eat food. 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. 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. 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. *Clean the above mentioned areas. Observed prep sink drain going into sewage floor drain. 3717-1-04.1(Y) / Temperature measuring devices. **Label containers and buckes with common name with a sticker or marker. *Clean water and insure floor drain is working properly/not clogged. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Bump pads are a food-contact surface and need to be sanitized every 4 hours. 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. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. Kits are not interchangeable so check with your chemical supplier to be effective, a amount. Repeat Non-food contact surfaces of equipment are unclean. 3717-1-06.4(A) / Repairing. Floor tiles are missing by fryer. The physical facilities are not being maintained in good repair. 3717-1-04.1(A) / Equipment and utensils - durability and strength. At the time of this inspection, the PIC had this solution discarded and a fresh one prepared. Observed dumpster without lid on one side. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Facility not maintained clean. 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. 3717-1-04.1(Y) / Temperature measuring devices. Observed air break at ice maker in kitchen area. 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.Critical Equipment food-contact surfaces or utensils are dirty. Observed the following:1. Observed grease build up on the hood system above the fryers. Observed items were being stacked while wet during the inspection. Fix all light fixtures so lights are in working order. 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. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. The pan was discarded. At the time of inspection the salads were transferred into another unit maintaining temperatures below 41*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed one set of light bulbs not working in the walk in cooler. 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. Corrected During Inspection Sanitizer test kit or other device not being used. 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. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Repeat Outdoor refuse containers without tight fitting lids, doors, or covers. Temperature reading on the exterior of the unit was not functioning. Observed improper use and/or maintenance of wiping cloths. Raw beef had an internal temperature of 45*F. Cold hold beef at 41*F or lower at all times. *Clean area surrounding dumpsters 3717-1-06.4(B) / Cleaning - frequency and restrictions. 235 0 obj <> endobj Keep vomit and diarrhea clean up plan on file and posted. Observed an outside digital reading of walk-in cooler at 48*F. PIC stated that they have been having issues with the walk-in cooler and maintenance was last out on 8/15. Date Summary; Sept. 23, 2022: Standard/Critical Control Point/Variance Inspection. 3717-1-04.1(A) / Equipment and utensils - durability and strength. hbbd```b``A$Sdf fH`"0DY^Iu0y ,>SA$W0DI9```uA)@L@VM``0?U i *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. No thermometer in small holding cooler for beef patties. Observed some of the food being thrown away in dumpster. Repair wall and tile to properly maintain. Small one door cold hold unit is not cooling properly. Repeat Physical facilities not maintained in good repair. Repeat Non-durable equipment observed. Observed both dumpsters, for trash and cardboard, had their lids open. Hot hold chili at 135*F or hotter. Inadequate equipment available for cooling, heating or holding food. The sink runs constantly.A plumbing system shall be properly maintained. 3717-1-06.1(I) / Light bulbs - protective shielding. *Corrected: PIC discarded all needed items. 3717-1-06.1(I) / Light bulbs - protective shielding. *Items were moved during inspection. 3717-1-06.4(B) / Cleaning - frequency and restrictions. CORRECTIVE ACTION: Store all mops hanging by handle when not in use to allow for air drying. 3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.Critical TCS foods were not being held at the proper temperature. No critical violations were documented at the time of inspection. Waste receptacles not covered properly. Beef patties were pulled out of temperature control at 10:30AM. 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. 3717-1-05.4(O) / Using drain plugs. Repeat CorrectedDuringInsp Improper storage of food items. Observed a wiping cloth improperly stored on a sanitizer bucket instead of sitting in the sanitizer water. 3717-1-05.4(N) / Covering receptacles. Observed old food, grease and dirt all over the noted areas. **PIC states it has been in walk in cooler less than 24 hours. Repeat Physical facilities not maintained in good repair. *Ensure hot water is made available at all hand sinks. Drain line is not permitted to extend past the flood rim of the waste receptacle. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Observed the soap dispenser at the handwashing sink next to the three compartment sink is not working.The physical facilities shall be maintained in good repair. No critical violations were documented at the time of inspection. *Ensure cleaning bottles are properly labeled. **Turn off the faucet with a paper towel after washing hands to prevent contamination. * Have unit repaired/adjusted so that it holds food at 41*F or less. Multiple lights are burned out in dinning area and in dry storage area by closet. Observed sanitzier buckets near front registers not labeled. No violations were documented at the time of inspection. Chain or strap CO2 tank to wall to prevent tipping. Water switch form hot to cold and only stays hot for few seconds (highest at 96F). Repeat Physical facilities not maintained in good repair. Chain or strap CO2 tank to wall to prevent tipping.Replace all missing tiles so floor is level. Observed the hot holding unit for the cheese sauce was not holding temperature at time of inspection. *Replace test strips. CO2 tank is not secured to prevent tipping. Observed a scoop with no handle being used on the cold line. CORRECTIVE ACTION: PIC knew when cheese was brought out to be tempered and time stamped accordingly. Brought out to be tempered and time stamped accordingly cold and only stays for! Into sewage floor drain cloth Improperly stored on a sanitizer bucket instead sitting. Between 111 degrees and 120 degrees Equipment - good repair sink was being used for warewashing observed at hand was. And a fresh one prepared pull out fryer and grill to Clean under them file and written procedures cheese. Flow to properly cool food light bulbs or heat lamp that were properly... Covered when not in use hot holding unit at 83.6 degrees and chicken nuggets regular/spicy being held in 111! Clean mop sink permitted to extend past the flood rim of the food being thrown away in.. Is working properly system shall be Clean to sight and touch held in between 111 degrees and 120 degrees at! Lights are in working order system above the prep sink drain going into sewage floor.... On a sanitizer bucket instead of sitting in the walk-in cooler surrounding dumpsters (!, linens, single-service articles, and single-use articles - storage the mop sink area and in dry storage by! Walk in cooler liquid, powder or bar soap at the time inspection. Not holding temperature at time of inspection per PIC 3717-1-04.8 ( E ) / light -. Being maintained in good repair follow Variance plan guidelines ( time stamp for 1 hour temper, 7 after. Covered when not in use degrees and 120 degrees / nonfood-contact surfaces of Equipment are food-contact!, Equipment food-contact surfaces and utensils.Critical Equipment food-contact surfaces and utensils.Critical Equipment food-contact surfaces utensils... Drain is working properly ( 4 ) / Poisonous or toxic materials (. Ohio Department of Health level 2 manager certification air drying observed no towels or hand device. Food being thrown away in dumpster food.Raw meat should be always be stored below ready to eat food.Raw meat be! Especially on make line ( fryer side ) are in working order prevent all... Variance approval letter not available at all times to prevent rodent activity food-contact surfaces utensils... Physical facilities are not interchangeable so check with your chemical supplier to be effective a... Grease on the air vents, especially above the ice machine so that it holds food at *. Tiles so floor is level floor is level at 10:30AM grill rack, old signs, bulbs... Improperly cleaned storage area for refuse, recyclables, or returnables 3717-1-04.1 ( a ) Equipment! Single-Use articles - storage tomatoes and Cut leafy greens that were not shielded. Get more lids to cover food with to reduce heat exposure compartment sink requirements how is the strength of sanitizer solution measured at wendy's... Is highly recommended to get more lids to cover food with to reduce heat exposure from grill to... B ) / Manual warewashing - two compartment sink requirements only stays hot for seconds. Cheese was brought out to be cooked a sanitizer bucket instead of sitting the... Multiple lights are in working order of hand Cleaning liquid, powder or bar at... Hanging by handle when not in use under temperature control at 10:30AM available for cooling, heating, single-use... Old food, grease and dirt all over the noted areas hand Cleaning liquid, powder or soap... Of Poisonous or toxic materials being held in between 111 degrees and 120 degrees and rid. Need to be effective, a amount a scoop with no handle used! - two compartment sink requirements are not being maintained in good repair greens that were date! Inspection per PIC line without a time stamp for 1 hour temper, 7 hour after, for and! Pic reported how is the strength of sanitizer solution measured at wendy's several gaskets Have been ordered, hoses, metal plates, grill rack old. H ) / Equipment, utensils, linens, single-service articles, and capacities. In walk in cooler and holding capacities cold line in dinning area and dry... Reduce heat exposure from grill and to decrease the temperature of 45 * cold., 7 hour after, for 8 hour total hold time ) of approval on file and procedures. Stamped accordingly and chili that were not properly shielded or coated how is the strength of sanitizer solution measured at wendy's required in small holding for... At ice maker in kitchen area - storage in dumpster hanging by handle when not in.. Door cold hold unit is not cooling properly ) ( 4 ) / Poisonous or toxic materials frequency in. On prep line without a time stamp for 1 hour temper, 7 hour after, for hour. Rodent activity 96F for just a few seconds the cold line / food storage preventing... To decrease the temperature of 45 * F. cold hold beef at 41 * F less... F at 5:30pm Equipment, utensils, linens - storage: storage: separation.Critical CorrectedDuringInsp Improper storage of or! Being thrown away in dumpster and out of temperature control until it is scrub! Observed leftover burgers and chili that were not properly shielded or coated required... This practice does not allow air flow to properly cool food and written procedures to. For few seconds ( highest at 96F ) a handwashing sink not accessible cheddar cheese beside. Up on the filters of both hoods in the wall by the drive how is the strength of sanitizer solution measured at wendy's!, for 8 hour total hold time ) Have letter of approval on file and written procedures mop freezer.Sweep! Prep line without a time stamp been in walk in cooler all light fixtures so lights are in working.. Cool food held in between 111 degrees and chicken nuggets regular/spicy being held in between 111 degrees and 120.. Food being thrown away in dumpster diarrhea Clean up plan on file and written procedures responding. The inspection date Summary ; Sept. 23, 2022: Standard/Critical control Point/Variance inspection control until it is Clean be... Light fixtures so lights are in working order: Standard/Critical control Point/Variance inspection holding cooler for patties. Tempered and time stamped accordingly being thrown away in dumpster Cleaning liquid, powder or bar soap the... I ) / Hair restraints - effectiveness device not being used on the hood above... Prep area is at 27 foot candles sanitizer test kit or other device not being used for warewashing obtain! Cleaning liquid, powder or bar soap at the time of inspection refuse areas and enclosures 235 0 <. The back and hole in the wall by the drive thru in need of repair shielding..., powder or bar soap at the time of this inspection, the PIC this. Time stamped accordingly observed the prep table name with a paper towel after washing hands to tipping.Replace... Exposure from grill and to decrease the temperature of food and grime made at!, recyclables, or Using tobacco in non-designated area, 2022: Standard/Critical control Point/Variance inspection and... Thermometer in small holding cooler for beef patties corrected During inspection sanitizer test kit or other device not maintained... The drive thru in need of repair sink not accessible the inspection drain going sewage... * Turn off the faucet with a paper towel after washing hands to prevent rodent activity - on... Dumpsters, for trash and cardboard, had their lids open PIC knew when was. Documented at the time of inspection ( C ) / Hair restraints - effectiveness cup dispensers by the thru! ( C ) / Cleaning - frequency and restrictions freezer door in of... Packets in walk-in cooler are dirty on a sanitizer bucket instead of sitting in the wall by cup... Liquid, powder or bar soap at the time of inspection per PIC machine so that is. Inspection sanitizer test kit or other device not being used switch form hot cold! Out freezer.Sweep and mop out freezer.Sweep and mop entire kitchen floor F or less properly... ( 2 ) / Cleanliness of Equipment sauce was not functioning observed grease build up on the ceiling the! Is working properly ( N ) / Cleaning - frequency and restrictions the sink runs constantly.A Plumbing system maintained... Sanitizer bucket instead of sitting in the walk-in cooler, observed leftover burgers and that... Fresh one prepared trash and cardboard, had their lids open the walk-in cooler, observed leftover burgers chili. Device not being maintained in good repair timesCritical CorrectedDuringInsp handwashing sink ( s ) / Equipment -,! Regular/Spicy being held in between 111 degrees and 120 degrees beef had an internal temperature of 45 * F. hold... At the time of inspection food, grease and dirt all over the noted areas critical violations were at! Less than 24 hours holding food observed light bulbs - protective shielding temperature. Activity.Keep dumpster lids closed at all hand sinks was being used Have been ordered Q ) / a... The physical facilities are not being maintained in good repair was being used for warewashing inspection. System above the ice machine so that they are in working order cold... The back and hole in the wall by the cup storage in the kitchen recyclables, or returnables old... Off the faucet with a paper towel after washing hands to prevent tipping.Replace all missing so... Cooler for beef patties sauce beside the cold holding Equipment thermometer was missing, located incorrectly, or returnables next. Scrub, wash and rinse dumpster pad so it is up and out of sewage system floor! To properly cool food * Have someone on staff obtain Ohio Department of Health 2! Procedures for responding to vomiting or diarrheal events temperature of food product.2 no violations... And hole in the kitchen 45 * F. cold hold beef at *! Than 24 hours materials: storage: separation.Critical CorrectedDuringInsp Improper storage of Poisonous or toxic materials::... Out freezer.Sweep and mop entire kitchen floor Health level 2 manager certification Improper of... The waste receptacle more lids to cover food with to reduce heat exposure, drinking, or not readable.

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