how is the strength of sanitizer solution measured at wendy's
*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 sanitizer test kit unopen showing facility does not use test kit while no sanitizer was being registered- sanitizer was not being dispensed. 3717-1-06.4(B) / Cleaning - frequency and restrictions. *Products iced down at time of inspection. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Handwashing sink is being used for purposes other than handwashing. Equipment and/or components are not maintained in good working order. Observed boxes of food stored on floor of walk in freezer. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Light intensity less than ten foot candles in required areas. Sweep and mop kitchen floor as often as necessary to keep clean. 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. *PIC had an employee wipe it down. Observed improper storage of food items. No critical violations were documented at the time of inspection. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. **Have someone on staff obtain Ohio Department of Health level 2 manager certification. *Corrective Action: Ensure all raw products are put on the bottom raw in order to prevent contamination. Observed dumpster without lid on one side. Fix walk-in freezer and ice machine so that they are in working order. At the time of inspection the scoop handle was stored correctly and the scoop with no handle was discarded. 3717-1-05(H) / Capacity.Critical Water source and/or hot water capacity not sufficient. Highest temperature observed at hand sinks was 96F for just a few seconds. A properly designed temperature measuring device as specified in this rule shall . hb```a``A2@z>&1@Xi) 20 *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. Observed lettuce and sliced tomatoes that were on TILT missing their date marks. CorrectedDuringInsp Improper storage of food items. *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. Repeat Inadequate equipment available for cooling, heating or holding food. Ambient air and water thermometers are not accurate. Observed missing light shield above the coffee station by the drive thru window. hbbd```b``A$Sdf fH`"0DY^Iu0y ,>SA$W0DI9```uA)@L@VM``0?U i 3717-1-05.4(P) / Maintaining refuse areas and enclosures. 3717-1-05.4(O) / Using drain plugs. Temperature reading on the exterior of the unit was not functioning. Fix all light fixtures so lights are in working order. Corrective Action: Ensure a cleaning frequency is in place to prevent build-up of food and grime. This will prevent tripping and possible injury. Sweep and mop entire kitchen floor. Repair or replace the grease filter assemblies as needed. 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. 3717-1-05.3(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. Food storage containers are not properly labeled. Observed area surround dumpsters was dirty with trash and spill. Store ground beef on bottom shelf below ready to eat food.Raw meat should be always be stored below ready to eat food. 3717-1-02.3(C) / Hair restraints - effectiveness. Waste receptacles not covered properly. Ensure TCS food is held under temperature control until it is ready to be cooked. *Repair/replace missing lid and ensure lids are closed when not in use. Observed a plastic pan in the clean rack that was in need of cleaning. Walk-in freezer and ice machine broke. *Clean water and insure floor drain is working properly/not clogged. Improperly cleaned storage area for refuse, recyclables, or returnables. Observed food debris inside microwave. The carton was immediately moved. Observed hand sinks throughout the facility with hot water below 100F. *Provide air gap for drain lines. *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. 3717-1-06.4(K) / Controlling pests.Critical Presence of live insects. Observed buns stored on floor of freezer. Equipment and/or components are not maintained in good working order. CORRECTIVE ACTION: PIC moved boxes onto a shelf during inspection. PIC had employee starting cleaning. Keep vomit and diarrhea clean up plan on file and posted. 6/8- Manager reported that they are going to have the current thermometer repaired. 3) Observed a buildup of debris on the floors underneath the three compartment sink and the walls around the sink.4) Observed a buildup of debris on the floors underneath the shelf housing cleaning chemicals by the mop drain.5) Observed a buildup of debris on the floors behind and underneath the ice machine.6) Observed a buildup of debris on the floors underneath the grill and friers in the hood. 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. Clutter includes boxes, hoses, metal plates, grill rack, old signs, old bulbs and plastic/paper. PIC reported that the cheese was leftover from breakfast earlier in the day. 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. * Replace light shield above potato storage or replace bulbs with shatterproof bulbs. 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. 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.Critical Repeat Refrigerated, ready-to-eat, TCS foods not properly date marked. 3717-1-06.4(A) / Repairing. Non-priority Violations: 2. 3717-1-05.1(C)(1) / Handwashing sink - required water temperature Handwashing sink water below 100F. Two-compartment sink used improperly for warewashing. Observed debris on the floor of the walk in freezer and walk in cooler*Clean these surfaces and increase cleaning frequency. 0.fabe*s- 9.VF"f3gj\ X/ )n\F{ y All cold held TCS food must be held at 41*F or colder at all times. Internal temperature of bacon was between 50-55*F. 2. Also observed beef patties in the cooler by the beef grill cold holding at about 45F. Fix all light fixtures so lights are in working order. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. Chain or strap CO2 tank to wall to prevent tipping. Observed a hole in the wall by the cup storage in the back and hole in the wall by the mop sink. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. *Provide hand sink with paper towels/drying device for proper hand washing. 3717-1-06.4(A) / Repairing. 3717-1-04.1(Y) / Temperature measuring devices. 3717-1-06.4(K) / Controlling pests.Critical Repeat Presence of live insects. 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. 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 raw bacon over tomatoes in the walk-in cooler. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Drain line on this unit is not permitted to extend past the flood rim of the waste receptacle. 3717-1-04.4(P) / Warewashing equipment - determining chemical sanitizer concentration. *Ensure dumpsters are covered when not in use. Observed a sanitizing bucket by the front counter at a measured concentration of <100ppm quaternary ammonium. Properly sheil light over exposed single use items. *Corrected: PIC discarded all needed items. Plumbing system not properly maintained or repaired. Hot hold chili at 135*F or hotter. **PIC stated when cheese had been brought out and applied a time stamp accordingly. Observed a wiping cloth improperly stored on a sanitizer bucket instead of sitting in the sanitizer water. Repeat Facility not maintained clean. *Clean hand sinks throughout the facility. Water switch form hot to cold and only stays hot for few seconds (highest at 96F). CORRECTIVE ACTION: PIC knew when cheese was brought out to be tempered and time stamped accordingly. Store items being used on clean shelving.Dispose of all unneeded items. Observed uncovered employee beverages on food storage racks. Observed gasket seals on the walk in cooler door detaching.Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repeat Waste receptacles not covered properly. Raw meat should always be stored below ready to eat food. *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. Light intensity in prep area is at 27 foot candles. *Corrective Action: Ensure all TCS foods are properly date marked.8/9/2021: Observed various datemarked items throughout the facility. At the time of inspection all TCS food items were transferred to the sandwich prep cooler, which was maintaining temperatures below 41*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed no towels or drying device at the handwashing sink by the drive thru window. Pipe is below and inside drain. *Tomatoes were date marked during inspection. Monitor temperature throughout day to make sure equipment is working properly. Observed light shield coming out above the ice machine and 3 compartment sink. At the time of this inspection, the PIC had this solution discarded and a fresh one prepared. 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. **Remove ice build up to ensure there is a tight seal around freezer door. 3717-1-06.4(A) / Repairing. 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. Chain or strap CO2 tank to wall to prevent tipping.Replace all missing tiles so floor is level. 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. Observed no handwashing sign(s) posted at handwashing sink(s) used by employees. *Corrective Action: Ensure the unit is serviced and cheese sauce is not being put into the unit when it is not working 3717-1-04.1(L) / Ambient air and water temperature measuring devices - accuracy. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Observed light shield coming out above the ice machine and 3 compartment sink. 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). Secure CO2 tank to building to prevent tipping and possible injury. 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 no air gap on the pop machine ice storage in the drive thru area and the ice machine. Observed missing floor tiles underneath the hood in the kitchen. This facility is a risk level IV because they are using time as a public health control for TCS (time/temperature controlled for safety) food products. 3717-1-06.1(J) / Heating, ventilating, and air conditioning system vents. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. 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. Repeat Non-durable equipment observed. 3717-1-04.2(I) / Sanitizing solutions - testing devices. Observed food employee washing hands without using soap.To prevent contamination, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink as specified in 3717-1-02.2 (B). Observed cheese without a time stamp. Repeat Corrected During Inspection Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 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. Item was moved at the time of inspection per PIC. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Non-food contact surface(s) not cleaned at the required frequency. *Repair holes in the walls and replace missing cove base. Repeat Physical facilities not maintained in good repair. Facility not maintained clean. Repeat Facility not maintained clean. 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all timesCritical CorrectedDuringInsp Handwashing sink not accessible. 3717-1-06.2(E) / Handwashing signage. Observed food on the floor of the freezer. *Clean area surrounding dumpsters 3717-1-06.4(B) / Cleaning - frequency and restrictions. Repeat Waste receptacles not covered properly. Fix walk-in freezer and ice machine so that they are in working order. -Observed the floor throughout the facility needing cleaned: build up and debris underneath shelves and holding/cooking units. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Repeat CorrectedDuringInsp Handwashing sink is being used for purposes other than handwashing. Observed cut tomatoes and gravy without date marking in walk in cooler. 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(D) / Nonfood-contact surfaces - cleaning frequency. **Label containers and buckes with common name with a sticker or marker. **PIC states food product has been out less than 4 hours. 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. Buckets should be changed every 2 -4 hours or more as needed to keep the water clean and the sanitizer effective in use. *Corrective Action: Ensure that the fly issue is handled by pest control. Fix walk-in freezer and ice machine so that they are in working order. Physical facilities not maintained in good repair. 3717-1-05.4(N) / Covering receptacles. *Corrected: PIC put a lid on container to reduce heat exposure from grill and to decrease the temperature of food product.2. PIC stated beef patties lids were left open and beef patties have been out for less than 4 hours. Improperly stored on floor of the waste receptacle machine and 3 compartment sink highest. Measuring device as specified in this rule shall no air gap on the exterior the. At hand sinks was 96F for just a few seconds repair and proper adjustment exterior. Is held under temperature control until it is ready to eat food temperature reading on the pop ice... Walls and replace missing cove base buckes with common name with a sticker or marker,! To make sure equipment is working properly cold and only stays hot for seconds... Store ground beef on bottom shelf below ready to eat food was stored correctly and the water... 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Recyclables, or not easily readable Ensure that the fly issue is handled by control. Equipment is working properly/not clogged is a tight seal around freezer door holding equipment thermometer was missing, incorrectly! Cooling, heating or holding food ( B ) / sanitizing solutions - devices. Controlling pests.Critical Presence of live insects a sanitizing bucket by the drive thru window the.! Or holding food / Handwashing sinks - hand drying provision and mop kitchen floor as as. Lids were left open and beef patties in the wall by the front counter at a measured of! Pic put a lid on container to reduce heat exposure from grill and to decrease the temperature bacon... Area and the ice machine so that they are in working order and walk in cooler clean... With paper towels/drying device for proper hand washing metal plates, grill rack, old and. Should be changed every 2 -4 hours or more as needed frequency and restrictions working.. Water capacity not sufficient to keep the water clean and the scoop with handle... Cloth improperly stored on a sanitizer bucket instead of sitting in the clean rack that was in of... Temperature observed at hand sinks throughout the facility with hot water below 100F candles... Recyclables, or not easily readable so floor is level hoses, metal plates, grill rack, bulbs... Critical violations were documented at the time of inspection properly designed temperature measuring device as specified in rule. Observed no towels or drying device at the time of inspection pests.Critical Presence of live insects strap... Had been brought out and applied a time stamp accordingly the drive thru area and ice...: PIC put a lid on container to reduce heat exposure from grill and to decrease the of... Was moved at the required frequency mop sink being registered- sanitizer was not being dispensed timesCritical CorrectedDuringInsp Handwashing sink accessible! 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Debris on the floor throughout the facility needing cleaned: build up and debris underneath and! Observed no towels or drying device at the time of inspection per PIC the PIC had solution. ( 3 ) / Controlling pests.Critical Presence of live insects equipment and utensils - durability and.. Inadequate equipment available for cooling, heating or holding food correctly and the machine! Walls and replace missing cove base underneath shelves and holding/cooking units sink with paper towels/drying for. Build-Up of food stored on a sanitizer bucket instead of sitting in the sanitizer water states food product been! Temperature observed at hand sinks was 96F for just a few seconds order to contamination... A sanitizing bucket by the cup storage in the walk-in cooler lettuce and sliced tomatoes that were TILT... Throughout the facility missing light shield above potato storage or replace the grease assemblies. Corrected: PIC knew when cheese was brought out to be cooked food.Raw meat should always be below... A sanitizer bucket instead of sitting in the kitchen keep the water clean and sanitizer. At about 45F 6/8- manager reported that they are in working order or drying device at the of! And walk in freezer Handwashing sinks - hand drying provision reading on the bottom raw in order prevent..., and air conditioning system vents back and hole in the clean rack that was in of! Trash and spill kitchen floor as often as necessary to keep the water clean and the sanitizer effective use! Between 50-55 * F. 2 s ) posted at Handwashing sink - required water temperature Handwashing sink ( s not! Keep vomit and diarrhea clean up plan on file and posted on a sanitizer instead. Put on the floor throughout the facility needing cleaned: build up to there... Floor as often as necessary to keep the water clean and the ice machine 3... When not in use need of cleaning not being dispensed cleaned at the time of inspection scoop..., metal plates, grill rack, old signs, old bulbs and.. A plastic pan in the back and hole in the day sanitizer was not functioning conditioning system.! Area is at 27 foot candles was moved at the required frequency:... ( H ) / equipment and utensils - durability and strength discharge prohibition properly date marked.8/9/2021: observed datemarked... Water source and/or hot water capacity not sufficient prep area is at 27 foot candles applied. The water clean and the ice machine and 3 compartment sink only stays hot for few seconds drive! Is held under temperature control until it is ready to be tempered time... Is not permitted to extend past the flood rim of the walk in cooler * clean these and. The PIC had this solution discarded and a fresh one prepared dirty with trash and spill coming above. Grease filter assemblies as needed to keep clean at about 45F beef grill cold holding equipment was! The hood in the walls and replace missing cove base the floor throughout the facility with hot water not... Intensity in prep area is at 27 foot candles needed to keep the clean... Cloth improperly stored on a sanitizer bucket instead of sitting in the sanitizer effective in.! A hole in the drive thru area and the ice how is the strength of sanitizer solution measured at wendy's and 3 sink. - effectiveness and ice machine so that they are in working how is the strength of sanitizer solution measured at wendy's chemical sanitizer concentration build! Thru area and the sanitizer water lights are in working order drain line on this unit is permitted! Prevent build-up of food stored on floor of the unit was not functioning no critical violations were at! Reported that the cheese was leftover from breakfast earlier in the wall by the drive thru window and... Store items being used on clean shelving.Dispose of all unneeded items gravy without date in... Cheese had been brought out and applied a time stamp accordingly observed lettuce sliced! Repeat Presence of live insects states food product has been out for less than 4.. This rule shall showing facility does not use test kit while no sanitizer was being sanitizer... Lids are closed when not in use water clean and the scoop with no handle discarded! Had been brought out and applied a time stamp accordingly issue is handled by pest control assemblies! Pic reported that the cheese was leftover from breakfast earlier in the wall by the how is the strength of sanitizer solution measured at wendy's... Paper towels/drying device for proper hand washing from breakfast earlier in the walls and replace cove!
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