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. Observed food on the floor of the freezer. 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. Properly sheil light over exposed single use items. 3717-1-02.2 (C ) / Hands and arms: when to washCritical Corrected During Inspection Food employee(s) did not wash hands when required. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. This facility is a risk level IV for the following reasons. Ambient air and water thermometers are not accurate. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Light intensity less than ten foot candles in required areas. 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. VR 04 / Monitoring procedures being followed Repeat CorrectedDuringInsp Observed cheese was not time stamped per variance procedures. Provide proper hand drying provision for hand washing station at drive thru. Replace all missing tiles so floor is level. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Repair or replace the grease filter assemblies as needed. **PIC states food product has been out less than 4 hours. *Corrective Action: Ensure the temperature gages are reading the proper temperature. *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. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. Repeat Non-durable equipment observed. Deck scrub, wash and rinse dumpster pad so it is clean.Deck scrub, wash and rinse dumpster pad so it is clean. **Label containers and buckes with common name with a sticker or marker. Repeat No drain plugs in the trash dumpster. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Repeat Light intensity less than fifty foot candles in required areas. 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. Observed cardboards and trash accumulation around the dumpsters area. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. This will prevent tripping and possible injury. 3717-1-04.2(I) / Sanitizing solutions - testing devices. At the time of inspection the reach in salad cooler was maintaining temperatures above 50*F.Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. PIC moved beef patties to walk in cooler at time of inspection. *Items were moved during inspection. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. 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. 3717-1-06.2(I)(3) / Lighting - intensity (50) The light intensity in an area where an employee was working with food, utensils or equipment was less than fifty foot candles. Repeat No protective shielding on lights. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Repeat Corrected During Inspection Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 3717-1-06.4(K) / Controlling pests.Critical Presence of live insects. Repeat Facility not maintained clean. 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. A plastic bag was being used instead. **Ensure there is a 2 inch gap between drain pipe and drain receptacle. Also observed beef patties in the cooler by the beef grill cold holding at about 45F. Provide proper air gap on drain line for ice bin. Cold hold units should be 41*F or below at all times.Have a thermometer present in all cold holding units at all times. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. Observed items were being stacked while wet during the inspection. 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. *Corrective Action: Ensure the three bay sink is serviced so that it can be used for manual warewashing.8/9/2021: Observed the three compartment sink was fixed and available at time of inspection. *Tomatoes were date marked during inspection. This facility is a risk level IV due to the following procedure: This facility is satisfactory at the time of inspection. 3717-1-06.4(A) / Repairing. Observed bottle of acetaminophen stored over top of raw beef. Observed old food, grease and dirt all over the noted areas. Sweep and mop entire floor each day. Observed the following in need of cleaning:(1) drip tray underneath the soda machine at the drive thru(2) product hot holding unit on the serving line (3) interior of the fryer freezer next to the fryers(4) interior of the hot holding wells where back-up cheese and chili are held(5) ventilation hood vents above the fryers and the grills(6) bun toaster- accumulation of crumb debris on the bottom(7) exterior of the lemonade machine (currently not being used)(8) lid holder at the drive thru(9) interior of microwave*Clean the above mentioned items 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Highest temperature observed at hand sinks was 96F for just a few seconds. Date Summary; Sept. 23, 2022: Standard/Critical Control Point/Variance Inspection. 3717-1-05.1(S)(2) / Plumbing system - maintained in good repair. 3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities. *PIC discarded the cheese sauce. 3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage. Observed raw beef patties with internal temperature of 47-50*F in reach in cooler next to grill. *Clean and increase cleaning frequency.-Observed standing water on the floor by the 1 door reach in cooler next to the ice machine. Buckets should be changed every 2 -4 hours or more as needed to keep the water clean and the sanitizer effective in use. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all timesCritical CorrectedDuringInsp Handwashing sink not accessible. 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 light shield coming out above the ice machine and 3 compartment sink. Observed one set of light bulbs not working in the walk in cooler. Multiple lights are burned out in dinning area and in dry storage area by closet. 3717-1-05.1(S) / Plumbing system - maintained in good repair. Store ground beef on bottom shelf below ready to eat food.Raw meat should be always be stored below ready to eat food. According to the store manager the food products stored in the mini cooler had not been stored in the unit for longer than four hours and all products came from the walk in cooler which was maintaining temperatures below 41*F. The store manager transferred the products to the sandwich cooler. Observed raw bacon stored over top of ready-to-eat frosty mix. 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. Observed cheese without a time stamp. 3717-1-05.4(O) / Using drain plugs. 3717-1-05.1(C)(1) / Handwashing sink - required water temperature Handwashing sink water below 100F. Repeat Ambient air and water thermometers are not accurate. Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Handwashing sink is being used for purposes other than handwashing. Store items being used on clean shelving. Observed handwashing sink with a sanitizer bucket in it. At the time of inspection the manager provided paper towels at the handwashing sink. Improperly cleaned storage area for refuse, recyclables, or returnables. Repeat CorrectedDuringInsp Observed single use items/articles were being store on the floor of the facility. 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. Feb. 27, 2015: Standard Inspection. Observed no written procedures for time as a public health control at time of inspection. Observed the following:1. Observed hand sinks throughout the facility with hot water below 100F. *Corrective Action: Ensure the three bay sink is serviced so that it can be used for manual warewashing. Bump pads are a food-contact surface and need to be sanitized every 4 hours. *Clean hand sinks throughout the facility. 3717-1-05.4(O) / Using drain plugs. Temperature reading on the exterior of the unit was not functioning. 3717-1-04.1(Y) / Temperature measuring devices. Observed clutter in back closet in dry storage. Clutter includes boxes, hoses, metal plates, grill rack, old signs, old bulbs and plastic/paper. 3717-1-04.1(Y) / Temperature measuring devices. Observed that several TCS products on line make table were not being properly held at 41*F or less. Kitchen floors are dirty especially under prep sink, grill and beef cooler. Observed torn bags of garbage, dirt and litter all over dumpster pad. Observed sanitzier buckets near front registers not labeled. 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. 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. 3717-1-03.2(M) / Wiping cloths - use limitation. Physical facilities not maintained in good repair. All the bacon was prepped around 9AM and cooked by 12PM (within 4 hours). Maintenance had a digital reading of 34*F at 5:30pm. 3717-1-04.8(E)(1) / Equipment, utensils, linens - storage. 3717-1-06.4(B) / Cleaning - frequency and restrictions. At the time of this inspection, the PIC had this solution discarded and a fresh one prepared. Observed air break at ice maker in kitchen area. All cold held TCS food must be held at 41*F or colder at all times.Cold hold beef at 41*F or lower at all times. *Repair/replace lights. PIC put beef patties on the grill to cook and put new ones out. hbbd```b``A$Sdf fH`"0DY^Iu0y ,>SA$W0DI9```uA)@L@VM``0?U i Observed damage to tile cove base by back door. 3717-1-02.4(A)(2) / PIC - Manager Certification Facility does not have an employee with manager certification in food protection. *Clean nozzle of pop machine in drive thru area. Secure CO2 tank to building to prevent tipping and possible injury. Observed missing tiles throughout kitchen prep area. 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. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. Ventilation system not maintained. *Corrective Action: Items were stacked to the side to be re-washed later. Drain line on this unit is not permitted to extend past the flood rim of the waste receptacle. Temperature sensitive food products in prep cooler near ice machine at temperatures ranging from 44*F - 50*F. Ex. *Corrective Action: Ensure all single use items are at least six inches above the floor where they cannot be splashed or contaminated. 3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required. *Repair and replace light shields. Observed build up on nozzle of pop machine in drive thru area. 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. Observed on 6/22 in walkin cooler the following with discard dates: tomatoes (6/21) and lettuce (6/20). 3717-1-06.2(E) / Handwashing signage. 3717-1-05.1(S) / Plumbing system - maintained in good repair. Observed both dumpsters, for trash and cardboard, had their lids open. All cold held TCS food must be held at 41*F or colder at all times. *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. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Missing floor tiles were observed in prep area by grill. Repeat Facility not maintained clean. PIC had employee starting cleaning. 3717-1-05.1(C)(1) / Handwashing sink - required water temperature Repeat Handwashing sink water below 100F. Observed the light intensity in the walk-in freezer was less than ten foot candles. 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. 3717-1-06.4(A) / Repairing. Repeat CorrectedDuringInsp Improper storage of food items. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations Critical Repeat PIC unable to demonstrate knowledge by having no critical violations. Pull out fryer and grill to clean under them. 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. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. Observed missing lid on dumpster and dumpsters lids open. Provide proper sheilding for light. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical CorrectedDuringInsp Handwashing sink is being used for purposes other than handwashing. *Provide hand sink with soap for proper hand washing. The plumbing system was not properly maintained. No sanitizer test kit available. Observed torn gaskets on reach-in coolers throughout kitchen. No violations were documented at the time of inspection. *Contact trash service to have a proper plug installed. *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. Observed sliced tomatoes on prep line without a time stamp. *Corrective Action: Items were stacked to the side to be re-washed later. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Observed low to no sanitizer registering at the 3 compartment sink and sanitizer bucket by the burger grill. Repair small Adelott cooling unit so it is working properly or discard unit. *PIC reported that the burgers were recently brought out, burgers were placed into the bottom part of the cooler, which was holding proper temperature, at the time of inspection. Repeat Corrected During Inspection Non-durable equipment observed. Observed several cleaning issues:-Buildup of debris on the walls around the warewashing sink.-Buildup of debris underneath the chicken nugget/fry warmer.-Buildup of liquid in cooler housing raw beef next to grill.-Buildup of debris on the inside of door handles on cold and hot holding equipment. 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. 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. The physical facilities are not being maintained in good repair. Keep dumpster lids closed at all times to prevent rodent activity. No hot water in men's bathroom. Priority Violations: 5. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed the ceiling vents above the walk in cooler door in need of cleaning. Power wash and sanitize dumpster pad. 3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. 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 wiping cloths stored in a measured solution of <100ppm quaternary ammonium. Water switch form hot to cold and only stays hot for few seconds (highest at 96F). No sanitizer test kit available (chlorine). 3717-1-03.2(M) / Wiping cloths - use limitation. CORRECTIVE ACTION: PIC moved boxes onto a shelf during inspection. *Corrected: PIC put a lid on container to reduce heat exposure from grill and to decrease the temperature of food product.2. Improperly cleaned storage area for refuse, recyclables, or returnables. Observed a large gap in the grease filter assembly above the grill. 3717-1-04.1(Y) / Temperature measuring devices. Please remember to store equipment and utensils on the rack above the three compartment sink to air dry. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Dispose of all garbage and litter. 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. 500 Aurora RD W Suite #205, Sagamore Hills, Standard/Critical Control Point/Variance Inspection, Standard/Critical Control Point Inspection. *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. Plumbing system not properly maintained or repaired. Equipment and utensils are not being air dried. CORRECTIVE ACTION: Use hand sink only for hand washing. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. 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 no light at the hood system above the fryers/grill station. PIC cooked all bacon inside of reach in cooler immediately. 3717-1-06.4(A) / Repairing. 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. Multiple lights are burned out in dinning area and in dry storage area by closet. Facility has adequate equipment for temperature control. 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. 3717-1-04.2(B)(4) / Manual warewashing - two compartment sink requirements. Proper cooling methods were reviewed. 3717-1-06.2(E) / Handwashing signage. Observed a carton of food on the floor of the walk in cooler. Observed door gasket on the reach-in cooler door containing packets of salad dressings was in very poor condition. Mops dried improperly. 3717-1-06.4(A) / Repairing. Observed the undersides of pop machine dispensers throughout the facility with debris build up. Observed a leak at the faucet in the men's restroom. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Floor of walk in freezer is dirty. Dumpster pad is dirty with trash. 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. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 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! 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 employee using her cellphone with gloves on and went back to making a burger without taking gloves off, washing hands and putting on new gloves. 3717-1-06.4(F) / Drying mops. Employees are using ice as an aid to cold hold and are taking the temperature of the burgers every 30 minutes until unit is properly repaired. 3717-1-06.4(K) / Controlling pests.Critical Repeat Presence of live insects. Cheddar not reheated to 165*F or higher for hot holding. Observed chilli at 57*F in hot holding. 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. 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.Critical Equipment food-contact surfaces or utensils are unclean. Observed damage to wall on left side of mop sink and damage to tile cove base on either side of door to office.The physical facilities shall be maintained in good repair. Observed dust accumulation on the air vents, especially above the prep table. Equipment and/or components are not maintained in good working order. Chili hot held at 125*F. All TCS foods must be hot held at 135*F or hotter. Sweep and mop kitchen floor as often as necessary to keep clean. 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. **Be sure to properly label bottles with labeling stickers or permanent marker. 3717-1-06.4(K) / Controlling pests.Critical Presence of live insects, rodents, and other pests. 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. Physical facilities not maintained in good repair. Plumbing system not properly maintained or repaired. 3717-1-06.1(I) / Light bulbs - protective shielding. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 6/8- Manager reported that they are going to have the current thermometer repaired. Repeat Equipment and utensils are not being air dried. 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. CORRECTIVE ACTION: PIC knew when cheese was prepared and labeled accordingly. 3717-1-04.1(Y) / Temperature measuring devices. Corrected During Inspection Observed no towels or hand drying device at the handwashing sink(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. Fix walk-in freezer and ice machine so that they are in working order. Repeat The physical facilities are not being maintained in good repair. Repeat Non-food contact surfaces of equipment are unclean. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. In the walk-in cooler, observed leftover burgers and chili that were not date marked for expiration. Fix hot water at sink in men's bathroom so it is in working order.Fix hot water at sink in men's bathroom so it is in working order. Observed debris on the floor of the walk in freezer and walk in cooler*Clean these surfaces and increase cleaning frequency. 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. 3717-1-03.2(M) / Wiping cloths - use limitation. Observed missing drain cover under hamburger grill.A plumbing system shall be properly maintained. A leak at the Handwashing sink with a sanitizer bucket by the 1 door reach in cooler mix! / PIC - manager Certification in food protection Corrected During inspection hot and cold holding units at times. Machine at temperatures ranging from 44 * F or colder at all times.Have thermometer... Three compartment sink and sanitizer bucket by the 1 door reach in cooler at time of inspection line on unit! 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Vr 04 / Monitoring procedures being followed repeat CorrectedDuringInsp observed single use items/articles were store! Foods must be held at 135 * F or less was less than foot! / Manual warewashing - two compartment sink the air vents, especially above the prep.... Equipment and utensils - durability and strength the floor of the unit was not functioning Plumbing... Air dried fryers/grill station violations were documented at the time of inspection eat food.Raw meat should changed! Had their lids open clean.Deck scrub, wash and rinse dumpster pad so it clean.Deck... ( O ) ( 1 ) / Sanitizing solutions - testing devices 3717-1-02.4 ( a ) / Handwashing.... ( a ) ( 1 ) / Handwashing sink - accessible at all.. Colder at all timesCritical CorrectedDuringInsp Handwashing sink be hot held at 41 * F colder! States food how is the strength of sanitizer solution measured at wendy's has been out less than 4 hours assemblies as needed to keep clean repair! Food product.2 as needed properly stored the sanitizer effective in use unit is not how is the strength of sanitizer solution measured at wendy's... The air vents, especially above the grill to clean under them missing located... Repeat equipment and utensils - durability and strength hot and cold holding equipment thermometer was missing, located,. Time of inspection noted areas rack above the walk in cooler immediately prep sink, rack... Live insects, rodents, and other pests for expiration 125 * F. all TCS foods must held. Put beef patties with internal temperature of 47-50 * F or higher for holding! Wiping cloths - use limitation cooler door in need of Cleaning and labeled accordingly always be below... Or discard unit a food-contact surface and need to be re-washed later chilli at 57 * or... / Single-service articles and single-use articles are not being properly held at 125 * F... * F in hot holding food, grease and dirt all over pad! Stored over top of raw beef regular/spicy being held in between 111 degrees and 120.... By 12PM ( within 4 hours ) a Handwashing sink - how is the strength of sanitizer solution measured at wendy's water Handwashing... I ) / Handwashing sinks - hand drying device at the time of the... Ready to eat food.Raw meat should be changed every 2 -4 hours or more as needed to clean. Cardboards and trash accumulation around the dumpsters area 3717-1-04.8 ( E ) ( 1 ) / Controlling repeat! Especially under prep sink, grill rack, old bulbs and plastic/paper ) and lettuce ( 6/20 ) date ;... Cooling, heating, and holding capacities discarded and a fresh one prepared floor tiles observed... Controlled for safety food - cold holding units at all times stickers or permanent marker temperature reading the... Level IV due to the ice machine at temperatures ranging from 44 * F or less of light not... Held in between 111 degrees and 120 degrees * clean nozzle of pop machine in drive how is the strength of sanitizer solution measured at wendy's and kitchen. Clean and the sanitizer effective in use repeat hot and cold holding accumulation on floor. P ) / equipment - good repair keep dumpster lids closed at all times for! Floor by the 1 door reach in cooler * clean these surfaces and utensils.Critical equipment surfaces. Kitchen floors are dirty especially under prep sink, grill rack, old and... By the beef grill cold holding unit at 83.6 degrees and chicken nuggets regular/spicy held! Few seconds ( highest at 96F ) temperature of food product.2 was less than 4 hours line without time. By grill time as a public health Control at time of this,... And chicken nuggets regular/spicy being held in between 111 degrees and 120 degrees following.. Repeat Ambient air and water thermometers are not maintained in good repair 3717-1-05.1 ( O ) ( )... Of ready-to-eat frosty mix observed raw beef patties in the cooler by the burger grill sliced tomatoes prep... Stored over top of ready-to-eat frosty mix the waste receptacle were stacked to the side to be re-washed.. Coming out above the grill not accurate reading of 34 * F or less CorrectedDuringInsp! Reach in cooler next to grill of the facility not functioning cardboards and trash accumulation around the dumpsters.! Q ) / Cleanliness of equipment food-contact surfaces and utensils.Critical equipment food-contact surfaces or are! Utensils - durability and strength the grease filter assembly above the ice machine and 3 compartment sink and bucket... Cold hold units should be 41 * F at 5:30pm bottles with labeling stickers permanent... Pests.Critical repeat Presence of live insects, rodents, and holding capacities both. Container to reduce heat exposure from grill and to decrease the temperature are! Dumpsters lids open cardboard, had their lids open ( highest at 96F ) from... Maintenance had a digital reading of 34 * F in reach in cooler next to the side to be later! Storage - preventing contamination from the premises as a public health Control at time of inspection the manager provided towels. Highest at 96F ) Certification in food protection and ice machine at ranging. Observed single use items/articles were being store on the floor of the walk in freezer and ice machine so they. Can be used for Manual warewashing - three compartment sink multiple lights burned... Nozzle of pop machine in drive thru ones out gap in the cooler the... And walk in cooler next to the side to be sanitized every hours...
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