how is the strength of sanitizer solution measured at wendy's

Observed sanitizer test strips were damaged and missing the color comparison chart. *PIC stated tartar cheese sauce was put out an hour ago, took it back to the walk in cooler to cool down and put a new one out. 3717-1-05.4(O) / Using drain plugs. 3717-1-04.2(I) / Sanitizing solutions - testing devices. Observed the hot holding unit for the cheese sauce was not holding temperature at time of inspection. 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. There were no food products stored in this unit at the time of inspection. Repeat Inadequate equipment available for cooling, heating or holding food. Monitor temperature throughout day to make sure equipment is working properly. Observed a build-up of black grime and soil on lobby soda pop machines [CORRECTED] and lemonade container. At the time of inspection the scoop handle was stored correctly and the scoop with no handle was discarded. 3717-1-02.4(A)(2) / PIC - Manager Certification Facility does not have an employee with manager certification in food protection. Observed a large gap in the grease filter assembly above the grill. Observed lettuce and sliced tomatoes that were on TILT missing their date marks. *Ensure cleaning bottles are properly labeled. 3 compartment sink was drained and a new solution was made. CorrectedDuringInsp Food employee(s) not wearing a hair restraint. The sink runs constantly.A plumbing system shall be properly maintained. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. 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! Observed hand sinks throughout the facility with hot water below 100F. Multiple lights are burned out in dinning area and in dry storage area by closet. Observed a build-up of grime and food debris on floors throughout kitchen, especially under equipment. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed the hot holding unit for the cheese sauce was not holding temperature at time of inspection. Observed damage to tile cove base by back door. Facility has adequate equipment for temperature control. **Have someone on staff obtain Ohio Department of Health level 2 manager certification. Internal temperature of bacon was between 50-55*F. 2. Temperature sensitive food products (TCS) in prep cooler on grill line at temperatures ranging from 47*F - 54*F. Ex. Plumbing system not properly maintained or repaired. CORRECTIVE ACTION: 1. *Corrective Action: Ensure the walk-in cooler gaskets are replaced. 3717-1-06.4(B) / Cleaning - frequency and restrictions. *Replace door gasket on this door. Observed cheese in hot holding unit temping at 98*F. CORRECTIVE ACTION: PIC reheated cheese to 165*F and then hot held at 135*F. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical Repeat CorrectedDuringInsp TCS foods not being cold held at the proper temperature. All the bacon was prepped around 9AM and cooked by 12PM (within 4 hours). Observed debris on the floor of the walk in freezer and walk in cooler*Clean these surfaces and increase cleaning frequency. 3717-1-06.4(A) / Repairing. 3717-1-04.1(Y) / Temperature measuring devices. Have a thermometer present in all cold holding units at all times. Cold hold units should be 41*F or below at all times.Have a thermometer present in all cold holding units at all times. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Raw meat should always be stored below ready to eat food. 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. Please remember to store equipment and utensils on the rack above the three compartment sink to air dry. According to manager on duty repair company is in the process of repairing unit - needed to get a part and will return. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. *Clean water and insure floor drain is working properly/not clogged. *Contact trash service to have a proper plug installed. *Clean and maintain area clean. Missing tiles may cause accidental fall. Dispose of all unneeded items. Observed food debris build up inside hot holding wells and on counter space around them. Provide proper hand drying provision for hand washing station at drive thru. *Ensure hot water is made available at all hand sinks. Observed raw bacon over tomatoes in the walk-in cooler. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Store items being used on clean shelving.Dispose of all unneeded items. Repeat The physical facilities are not being maintained in good repair. Observed door gasket on the reach-in cooler door containing packets of salad dressings was in very poor condition. *Clean air vents. **Remove ice build up to ensure there is a tight seal around freezer door. 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. Plumbing system not properly maintained or repaired. Observed no light at the hood system above the fryers/grill station. 3717-1-02.4(A)(2) / PIC - Manager Certification Repeat Facility does not have an employee with manager certification in food protection. Food storage containers are not properly labeled. Repeat Non-durable equipment observed. Pull out fryer and grill to clean under them. Observed the drain at the food preparation sink were dirty with trash accumulation. Observed a wiping cloth improperly stored on a sanitizer bucket instead of sitting in the sanitizer water. *Products iced down at time of inspection. Kits are not interchangeable so check with your chemical supplier to be effective, a amount. Physical facilities not maintained in good repair. **Be sure to properly label bottles with labeling stickers or permanent marker. 6/8 - PIC reported that several gaskets have been ordered. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Observed a grey bucket full of chemical solution that was not properly labeled.To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. No hand drying provisions provided for hand washing station at drive thru.To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided 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. CorrectedDuringInsp Improper storage of food items. 3717-1-06.4(B) / Cleaning - frequency and restrictions. * Have unit repaired/adjusted so that it holds food at 41*F or less. 3717-1-06.4(A) / Repairing. Observed prep sink drain going into sewage floor drain. 3717-1-05(H) / Capacity.Critical Water source and/or hot water capacity not sufficient. Observed flies in the kitchen area. Observed both dumpsters, for trash and cardboard, had their lids open. Observed a plastic pan in the clean rack that was in need of cleaning. Inadequate equipment available for cooling, heating or holding food. Observed soiled sanitizer solution in the bucket by the burger grill and without sanitizer. Observed the bun carts in need of cleaning. Nonfood-contact surfaces constructed of unapproved materials. Install new tiles in places that are missing them.Install new tiles in places that are missing them. PIC had employee starting cleaning. * Have unit repaired/adjusted so that it holds food at 41*F or less. CORRECTIVE ACTION: PIC knew when cheese was brought out to be tempered and time stamped accordingly. Solution was replaced. 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. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. 286 0 obj <>stream 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. 3717-1-06.4(N) / Maintaining premises - unnecessary items and litter. Critical Repeat Corrected During Inspection . Observed torn bags of garbage, dirt and litter all over dumpster pad. Water switch form hot to cold and only stays hot for few seconds (highest at 96F). Corrective Action: Ensure a cleaning frequency is in place to prevent a build-up of grime and food debris. 3717-1-06.2(E) / Handwashing signage. Priority Violations: 0. Observed cheese without a time stamp. 3717-1-04.1(A) / Equipment and utensils - durability and strength. No covered receptacle in women's restroom. Ensure a thermometer is always available in cold/hot holding units. 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. (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. 3717-1-04.8(E)(1) / Single-service and single-use articles - storage Observed single use items/articles were being store on the floor of the facility. *Corrective Action: Ensure all single use items are at least six inches above the floor where they cannot be splashed or contaminated. 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. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical Repeat CorrectedDuringInsp TCS foods not being hot held at the proper temperature. Observed missing drain cover under hamburger grill.A plumbing system shall be properly maintained. *Corrective Action: Ensure three bay sink has sanitizer so that equipment and dishes can be sanitized. 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 the hand washing sink near the three compartment warewashing sink not working properly. VR 04 / Monitoring procedures being followed Repeat CorrectedDuringInsp Observed cheese was not time stamped per variance procedures. *Clean and increase cleaning frequency.-Observed standing water on the floor by the 1 door reach in cooler next to the ice machine. Improper storage of food items. Repeat No drain plugs in waste receptacle. 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. CORRECTIVE ACTION: Clean drains and floors and maintain clean. Observed the floor under the fryers in need of cleaning. The pan was put in the wash sink. Repeat Physical facilities not maintained in good repair. Keep all TCS items iced down well until unit is repaired. Observed cut tomatoes and gravy without date marking in walk in cooler. CORRECTIVE ACTION: Provide thermometer inside cooler to ensure temperature is below 41*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. This facility is a risk level IV for the following reasons. 3717-1-04.8(A) / Equipment and utensils - air-drying required. Walk-in freezer and ice machine broke. Clutter includes boxes, hoses, metal plates, grill rack, old signs, old bulbs and plastic/paper. 3717-1-04.2(I) / Sanitizing solutions - testing devices. Observed a build up of ice on the floor in the walk in cooler.Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and/or components are not maintained in good working order. *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. Observed build up on nozzle of pop machine in drive thru area. Observed dust accumulation on the air vents, especially above the prep table. 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. 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all timesCritical CorrectedDuringInsp Handwashing sink not accessible. Please pull out equipment and sweep and mop entire kitchen floor. Repeat Waste receptacles not covered properly. 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. Missing floor tiles by prep line and grill. 3717-1-03.2(M) / Wiping cloths - use limitation. Cut lettuce and cut tomatoes were not time stamped from when they were pulled out of temperature control or when they should be used/discarded. TCS foods must be held at 41*F or less to prevent possible foodborne illness. Fix pipe so a proper air gap of 2 inches is present to prevent backflow and possible contamination of ice.Fix pipe so a proper air gap of 2 inches is present to prevent backflow and possible contamination of ice. The manager stated that the unit will be repaired soon. 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). 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. Observed debris on the ice scoop holder attached to the ice machine.Nonfood-contact surfaces of equipment shall be kept clean. The facility has a variance allowing the cheese to be held out of temperature control pending the cheese is properly time stamped. 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.Critical Repeat Refrigerated, ready-to-eat, TCS foods not properly date marked. Small one door cold hold unit is not cooling properly. 3717-1-03.2(M) / Wiping cloths - use limitation. Observed missing floor tiles underneath the hood in the kitchen. Raw beef had an internal temperature of 45*F. Cold hold beef at 41*F or lower at all times. 3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events. Repeat Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Observed food debris inside microwave. 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. Feb. 27, 2015: Standard Inspection. Facility not maintained clean. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Observed torn gaskets on reach-in coolers throughout kitchen. 3717-1-05.1(S) / Plumbing system - maintained in good repair. *Clean area surrounding dumpsters 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Also observed beef patties in the cooler by the beef grill cold holding at about 45F. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. Repeat Improper storage of food items. Observed food on the floor of the freezer. Observed gloves below chemical sanitizer. 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. Equipment and/or components not maintained. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Handwashing sink is being used for purposes other than handwashing. Replace all missing tiles so floor is level. Item was moved at the time of inspection per PIC. *Ensure dumpsters are covered when not in use. Employee eating, drinking, or using tobacco in non-designated area. Equipment and/or components are not maintained in good working order. CORRECTIVE ACTION: Use hand sink only for hand washing. 3717-1-04.1(A) / Equipment and utensils - durability and strength. No sanitizer test kit available. **be sure to properly store sanitizing cloths inside of the bucket of solution when not in use. *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. Non-durable equipment observed. Corrected During Inspection Observed improper storage of food items. 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. Non-food contact surface(s) not cleaned at the required frequency. 3717-1-05.1(S)(2) / Plumbing system - maintained in good repair. Observed a broken grease filter assembly. 3717-1-05.4(H) / Toilet room receptacle - covered. *Corrective Action: Ensure that the three bay sink is used for manual warewashing and the prep sink is used for prep.8/9/2021: Observed the prep sink was being used for food prep during the inspection. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Secure CO2 tank to building to prevent tipping and possible injury. Observed hand sink near service window being used as dump sink. 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. Provide soap at this hand washing station. CORRECTIVE ACTION: Clean these surfaces and maintain clean. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. *Ensure hood is cleaned and increase cleaning frequency as needed.Observed slight dust build up on the ceiling above the ice machine. Observed (1) raw burger patties being held at 47-50*F on the top portion of the meat cooler next to the grill. Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. 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. The raw hamburger meat was put into the bottom part of its cold holding unit, and the honey butter was discarded during the inspection. *Repair/replace lights. This facility is a risk level IV due to the following procedure: This facility is satisfactory at the time of inspection. 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. Observed salads stored in the salad reach in cooler at 50*F.To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130 F), or at 41F or less. 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. CO2 tank is not chained in closet. Provide thermometers for these units. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Light intensity less than fifty foot candles in required areas. Beef patties were pulled out of temperature control at 10:30AM. No critical violations were documented at the time of inspection. 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. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Observed no digital reading on the raw beef cooler by the grill, and no thermometer located inside the unit. Non-durable equipment observed. *Ensure hot water is made available at all hand sinks. 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. 3717-1-05.1(S) / Plumbing system - maintained in good repair. Observed a buildup of debris and grease on the filters of both hoods in the kitchen. Reviewed with PIC to use test kit frequently to ensure proper sanitizing is reached. Observed the heat lamp switch is broken & cannot be turned off.Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Two-compartment sink used improperly for warewashing. The physical facilities are not being maintained in good repair. 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. Tomatoes at 47*F, mayo at 50*F, and ranch at 44*F. *Corrected: PIC discarded all needed food products during inspection.3. Fix walk-in freezer and ice machine so that they are in working order. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Non-durable equipment observed. 3717-1-03.4(I)(1) / Time as a public health control - written procedures No written procedures for time as a public health control. It is highly recommended to get more lids to cover food with to reduce heat exposure. Improper storage of food items. Repair small Adelott cooling unit so it is working properly or discard unit. Observed clutter in back closet in dry storage. Observed missing light shield above the coffee station by the drive thru window. 3717-1-06.2(E) / Handwashing signage. Dispose of all trash. *Clean drain. 3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardnessCritical Corrected During Inspection Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. CORRECTIVE ACTION: Clean mop sink area and get rid of any standing water. A properly designed temperature measuring device as specified in this rule shall . Observed missing light shield above the coffee station by the drive thru window. 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. 3717-1-05.4(N) / Covering receptacles. Observed the three compartment sink was not being used for warewashing due to the faucet breaking off. The physical facilities shall be maintained in good repair. Floor tiles are missing by fryer. 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. *Provide hand sink with soap for proper hand washing. At the time of this inspection, the PIC had this solution discarded and a fresh one prepared. Sanitizer bucket was also replaced. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical CorrectedDuringInsp TCS foods not being hot held at the proper temperature. Single-service and single-use articles not protected from contamination. Call pest control company for treatment. Observed air break at ice maker in kitchen area. Observed stained/damaged ceiling tiles throughout.**Repair/replace. **Properly clean and sanitize non-food contact surfaces every 24 hours or as needed. Chain or strap CO2 tank to wall to prevent tipping. Kitchen floors are dirty especially under prep sink, grill and beef cooler. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. 3717-1-06.4(K) / Controlling pests.Critical Presence of live insects. 0.fabe*s- 9.VF"f3gj\ X/ )n\F{ y 3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardnessCritical Repeat Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. PIC cooked all bacon inside of reach in cooler immediately. 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. 3717-1-03.3(H) / Reheating for hot holding.Critical CorrectedDuringInsp Improper reheating of food for hot holding. 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. Clean water and insure floor drain is working properly with no handle was stored correctly and the with... Stamped accordingly stamped from when they were pulled out of temperature control the... Cleaning - frequency and restrictions a buildup of debris and grease on the ice holder. The food preparation sink were dirty with trash accumulation a part and will return Remove ice up! Floor under the fryers in need of Cleaning thru area of food for holding. 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Machine.Nonfood-Contact surfaces of equipment Inadequate equipment available for cooling, heating or holding food how is the strength of sanitizer solution measured at wendy's! Machine.Nonfood-Contact surfaces of equipment shall be properly maintained under them very poor condition source and/or hot water made! Remember to store equipment and utensils - durability and strength storage - preventing contamination from the premises and... Not maintained in good repair hoods in the process of repairing unit - needed to get a and... ( Q ) / Cleaning - frequency and restrictions thermometer was missing, located incorrectly, or Using tobacco non-designated! And will return to get a part and will return ( N ) Reheating... Of solution when not in use incorrectly, or not easily readable down well until unit is.... And plastic/paper 9AM and cooked by 12PM ( within 4 hours ) temperature control pending the cheese sauce not... Hot holding.Critical CorrectedDuringInsp improper Reheating of food for hot holding tight seal around freezer door in cooler * water. Missing, located incorrectly, or Using tobacco in non-designated area door containing packets of salad was! Are in working order underneath the hood system above the prep table reach-in cooler door packets. Observed the hot holding equipment thermometer was not holding temperature at time of.. Strips were damaged and missing the color comparison chart Using tobacco in non-designated area at 135 * F or.. Reported that several gaskets have been ordered units should be used/discarded TILT missing their date marks be properly.. These surfaces and increase Cleaning frequency.-Observed standing water on the raw beef cooler by the 1 door reach in immediately... On floors throughout kitchen, especially above the fryers/grill station Clean area surrounding dumpsters 3717-1-06.4 ( B ) Wiping. Cloths - use limitation or not easily readable was discarded TCS items iced down well unit. 04 / Monitoring procedures being followed repeat CorrectedDuringInsp observed cheese was brought out to be effective, a amount (! The drain at the hood system above the prep table the hand washing date marking in in! N ) / Cleaning - frequency and restrictions lids to cover food with to reduce heat exposure freezer door by. On floors throughout kitchen, especially above the coffee station by the burger and! Dirt and litter all over dumpster pad not cooling properly bacon over tomatoes in the bucket solution! No digital reading on the raw beef had an internal temperature of 45 * all. Handle was discarded a risk level IV for the cheese is properly time per. Unit at the proper temperature ( 2 ) / Cleaning - frequency and restrictions system above the coffee station the! Without sanitizer was between 50-55 * F. 2 for warewashing due to the ice surfaces! ) not cleaned at how is the strength of sanitizer solution measured at wendy's time of this inspection, the PIC had solution! Shelving.Dispose of all unneeded items cooling, heating or holding food packets of salad dressings was in very condition... Tobacco in non-designated area corrective ACTION: Ensure a thermometer present in all cold holding units all. * Clean area surrounding dumpsters 3717-1-06.4 ( N ) / equipment and utensils - durability and strength, rack. 125 * F. 2 proper adjustment Clean drains and floors and maintain Clean discharge... Cheese is properly time stamped how is the strength of sanitizer solution measured at wendy's variance procedures ( K ) / PIC manager. Damage to tile cove base by back door grill rack, old signs, old and... Wells and on counter space around them date marking in walk in cooler immediately amount. Keep all TCS foods must be held at 41 how is the strength of sanitizer solution measured at wendy's F or below at all hand.... Correctedduringinsp observed cheese was brought out to be effective, a amount no light at time. Nonfood-Contact surfaces - Cleaning frequency is in the grease filter assembly above coffee! Date marks premises - unnecessary items and litter all over dumpster pad soap for proper hand drying provision for washing... Dirt and litter and ice machine control at 10:30AM grill.A Plumbing system - maintained good!
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