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

Observed raw bacon over tomatoes in the walk-in cooler. Repeat CorrectedDuringInsp Three-compartment sink not available for manually washing, rinsing, and sanitizing of utensils. The sink runs constantly.A plumbing system shall be properly maintained. *Corrective Action: Items were stacked to the side to be re-washed later. Chain or strap CO2 tank to wall to prevent tipping. Observed buns stored on floor of freezer. Keep dumpster lids closed at all times to prevent rodent activity. 3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.Critical Repeat Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Provide thermometers for these units. Chain or strap CO2 tank to wall to prevent tipping.Replace all missing tiles so floor is level. Observed uncovered employee beverages on food storage racks. No hot water in men's bathroom. Observed bottle of acetaminophen stored over top of raw beef. All TCS food products stored in the reach in salad cooler were transferred to another unit maintaining temperatures below 41*F. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. 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. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed no written procedures for time as a public health control at time of inspection. Replace all missing tiles so floor is level. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. *Items were moved during inspection. 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. *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. *Corrective Action: Ensure that the fly issue is handled by pest control. Kits are not interchangeable so check with your chemical supplier to be effective, a amount. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Repeat CorrectedDuringInsp Improper storage of food items. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. 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. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Outdoor refuse containers without tight fitting lids, doors, or covers. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. Observed chili dumped down the handwashing sink by the counter and a pitcher stored in the sink to utilize water to clean the grill. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Repeat CorrectedDuringInsp Observed single use items/articles were being store on the floor of the facility. Observed missing lid on dumpster and dumpsters lids open. Repeat Improper storage of food items. 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. *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. 3717-1-04.1(A) / Equipment and utensils - durability and strength. *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. A plastic bag was being used instead. *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. At the time of this inspection, the PIC had this solution discarded and a fresh one prepared. Pipe is below and inside drain. CorrectedDuringInsp Improper use and/or maintenance of wiping cloths. The pan was put in the wash sink. *Tomatoes were date marked during inspection. Walk-in freezer and ice machine broke. *Corrective Action: Ensure that the three bay sink is used for manual warewashing and the prep sink is used for prep. Observed a buildup of debris and grease on the filters of both hoods in the kitchen. * Have unit repaired/adjusted so that it holds food at 41*F or less. *Corrective Action: Items were stacked to the side to be re-washed later. *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. Observed lettuce and sliced tomatoes that were on TILT missing their date marks. *Corrective Action: Ensure all single use items are at least six inches above the floor where they cannot be splashed or contaminated. 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all timesCritical CorrectedDuringInsp Handwashing sink not accessible. Please remember to store equipment and utensils on the rack above the three compartment sink to air dry. Observed a buildup of ice inside the reach-in freezer by the drive through window. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3717-1-02.2 (C ) / Hands and arms: when to washCritical Corrected During Inspection Food employee(s) did not wash hands when required. Equipment and/or components not maintained. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical Repeat CorrectedDuringInsp TCS foods not being hot held at the proper temperature. 3717-1-06.4(A) / Repairing. Observed soiled sanitizer solution in the bucket by the burger grill and without sanitizer. Observed the temperature gage on the outside freezer displaying the incorrect temperature. Observed hand sinks throughout the facility with hot water below 100F. 3717-1-03.4(I)(2) / Time as a public health control - four hour time limitCritical Repeat Corrected During Inspection Improper use of time as a public health control (4 hours). 3717-1-04.1(A) / Equipment and utensils - durability and strength. *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. 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. CORRECTIVE ACTION: PIC time stamped items during inspection. Missing floor tiles by prep line and grill. Observed a coat stored directly in front of the handwashing sink at the counter, rendering it inaccessible. *Ensure items are date marked if they are not used within one day. Repeat Physical facilities not maintained in good repair. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. **PIC states it has been in walk in cooler less than 24 hours. Observed on 6/22 in walkin cooler the following with discard dates: tomatoes (6/21) and lettuce (6/20). No drain plugs in the trash dumpster. 3717-1-06.4(A) / Repairing. Store ground beef on bottom shelf below ready to eat food. CO2 tank is not secured to prevent tipping. 3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required. Non-durable equipment observed. CORRECTIVE ACTION: Clean mop sink area and get rid of any standing water. *Ensure food items are at least six inches above the floor at all times. Floor of walk in freezer is dirty. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Light intensity less than ten foot candles in required areas. Multiple lights are burned out in dinning area and in dry storage area by closet. *Products iced down at time of inspection. 3717-1-05.4(N) / Covering receptacles. Observed container of romaine lettuce in walk in cooler without date mark. Repeat No protective shielding on lights. 3717-1-06.4(A) / Repairing. Observed missing drain cover under hamburger grill.A plumbing system shall be properly maintained. *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. *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. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. 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. **Have someone on staff obtain Ohio Department of Health level 2 manager certification. 3717-1-02.2(B) / Hands and arms: cleaning procedure.Critical Food employee(s) are not using proper procedure when washing hands and arms. Corrective Action: Ensure food is properly protected from contamination. 3717-1-06.1(I) / Light bulbs - protective shielding. Ventilation system not maintained. 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. Observed raw beef patties in cold holding storage unit next to prep line measured at 50.1* F.**PIC states beef patties have been in storage unit for 30 minutes. Observed hand sinks throughout the facility with hot water below 100F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. CORRECTIVE ACTION: PIC moved bottle into first aid kit. Observed cardboards and trash accumulation around the dumpsters area. All the bacon was prepped around 9AM and cooked by 12PM (within 4 hours). 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. Repair/replace to properly maintain unit. Observed grease build up on the hood system above the fryers. 3717-1-04.1(Y) / Temperature measuring devices. Observed food on the floor of the freezer. *Repair/replace missing lid and ensure lids are closed when not in use. Observed low to no sanitizer registering at the 3 compartment sink and sanitizer bucket by the burger grill. Observed the ceiling vents above the walk in cooler door in need of cleaning. Observed the light intensity in the walk-in freezer was less than ten foot candles. * Replace light shield above potato storage or replace bulbs with shatterproof bulbs. Tomatoes at 47*F, mayo at 50*F, and ranch at 44*F. *Corrected: PIC discarded all needed food products during inspection.3. 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. This practice does not allow air flow to properly cool food. 3717-1-06.4(A) / Repairing. *Corrective Action: Ensure all TCS foods are properly date marked.8/9/2021: Observed various datemarked items throughout the facility. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Handwashing sink is being used for purposes other than handwashing. 3717-1-04.1(Y) / Temperature measuring devices. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-02.4(A)(2) / PIC - Manager Certification Observed facility does not have an employee with manager certification in food protection. Repeat Observed a build-up of dirt and debris underneath the fryers and grills.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. Mops dried improperly. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. No protective shielding on lights. Repeat The physical facilities are not being maintained in good repair. 3717-1-05.4(O) / Using drain plugs. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Repeat Light intensity less than fifty foot candles in required areas. Corrective Action: Ensure single-service articles are moved 6 inches or above off of the floor. Non-food contact surfaces of equipment are dirty. *Provide thermometer inside of unit. %PDF-1.5 % Observed a carton of food on the floor of the walk in cooler. Maintenance had a digital reading of 34*F at 5:30pm. PIC had employee starting cleaning. *Corrective Action: Ensure all single use items are at least six inches above the floor where they cannot be splashed or contaminated.8/9/2021: Observed all single use items were off of the floor. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical Repeat CorrectedDuringInsp TCS foods not being cold held at the proper temperature. Observed 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. Cooking equipment and utensils air drying at the three compartment sink are subject to splash from the hand washing.Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. Corrected During Inspection Non-durable equipment observed. 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. Observed a cleaning spray bottle that had a label that had warn off. CO2 tank is not chained in closet. Non-food contact surface(s) not cleaned at the required frequency. Drain line on ice bin at drive thru extends past te flood rim of the waste receptacle.To prevent health hazards, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. 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. 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. 3717-1-04.1(Y) / Temperature measuring devices. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.Critical Equipment food-contact surfaces or utensils are dirty. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Repeat Outdoor refuse containers without tight fitting lids, doors, or covers. Non-food contact surfaces of equipment are unclean. Observed the following TCS foods not being cold held at the proper temperature:- cut leafy greens 49*F- cooked ground beef 48*F- tomatoes 47*- raw beef 46*F - sour cream 47*F- cheese 47*FPIC measured temperatures with facility thermometer and received the same temperatures. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. 3717-1-05.3(C) / Sewage and other liquid waste: 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. 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. Cold hold units should be 41*F or below at all times.Have a thermometer present in all cold holding units at all times. 3717-1-04.4(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 items were being stacked while wet during the inspection. 3717-1-05.1(S)(2) / Plumbing system - maintained in good repair. 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. Store items being used on clean shelving. Ventilation system not maintained. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. 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. 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. 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. The physical facilities are not being maintained in good repair. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Secure CO2 tank to building to prevent tipping and possible injury. Observed boxes of food stored on floor of walk in freezer. hb```a``A2@z>&1@Xi) 20 *Corrective Action: Cut prep sink drain so that it is up and out of sewage system. Have a thermometer present in all cold holding units at all times. Properly sheil light over exposed single use items. I observed several requests for support to have the walk-in cooler maintenanced stating that it was not cold holding properly. PIC applied date mark at time of inspection. 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. 3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage. Observed a build up of ice on condenser. 3717-1-06.4(N) / Maintaining premises - unnecessary items and litter. Temperature reading on the exterior of the unit was not functioning. How to Sanitize . 3717-1-05.4(P) / Maintaining refuse areas and enclosures. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Dumpster lids left open. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. 3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. 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. 3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.Critical Observed a direct connection between the sewage system and the drain originating from the ice machine in drive thru. Repeat Facility not maintained clean. Dispose of all unneeded items. endstream endobj 236 0 obj <. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. 3717-1-05.4(O) / Using drain plugs. Observed the three compartment sink was not being used for warewashing due to the faucet breaking off. Observed a wiping cloth improperly stored on a sanitizer bucket instead of sitting in the sanitizer water. Provide proper air gap on drain line for ice bin. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-06.4(A) / Repairing. Salads made this morning at 9:30 am found in two holding coolers were 48*F and 53*F. Salads were moved into the walk-in cooler to properly cool to 41*F before transferring into the holding coolers. Observed the temperature gage on the walk-in cooler as well as the freezer were both blank. Observed improper storage of food items. *Repair/replace missing lid and ensure lids are closed when not in use. At the time of inspection this facility did not have the variance on file granted by the state in. CorrectedDuringInsp Improper method for cooling TCS foods. Observed gaskets and bottoms of reach-in coolers with a build-up of food debris and grime. PIC stated beef patties lids were left open and beef patties have been out for less than 4 hours. Observed the bun carts in need of cleaning. No thermometer inside reach in cooler for raw bacon and beef patties. *Corrective Action: Ensure the three bay sink is serviced so that it can be used for manual warewashing. Observed no digital reading on the raw beef cooler by the grill, and no thermometer located inside the unit. *Food must be stored a minimum of 6" off of the floor. Drain line is not permitted to extend past the flood rim of the waste receptacle. 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. No critical violations were documented at the time of inspection. 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. CORRECTIVE ACTION: PIC date marked gravy and discarded tomatoes. 3717-1-06.1(I) / Light bulbs - protective shielding. Dumpster pad is dirty with trash. Observed no soap at handwashing sink by the drive thru window. This facility is a risk level IV due to the following procedure: This facility is satisfactory at the time of inspection. Beef patties were pulled out of temperature control at 10:30AM. Repeat Non-food contact surfaces of equipment are unclean. Observed old food, grease and dirt all over the noted areas. Raw meat should always be stored below ready to eat food. 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. *Corrective Action: Ensure the walk-in cooler gaskets are replaced. **Properly clean and sanitize non-food contact surfaces every 24 hours or as needed. The carton was immediately moved. 3717-1-05.1(S)(2) / Plumbing system - maintained in good repair. Observed the prep sink was being used for warewashing. Facility not maintained clean. Observed torn gaskets on reach-in coolers throughout kitchen. A plastic bag was being used instead. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. 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. Observed no sign at handsink next to warewashing area. Ensure TCS food is held under temperature control until it is ready to be cooked. Non-priority Violations: 2. Observed a hole in the wall by the cup storage in the back and hole in the wall by the mop sink. Observed a cardboard box utilized as a floor mat at the drive through window. PIC moved beef patties to walk in cooler at time of inspection. 3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage. 3717-1-06.1(A) / Floors, walls, and ceilings. *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. Drain pipe from ice machine is not air gapped. 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. Observed handwashing sink with a sanitizer bucket in it. 0 Observed debris on the floor of the walk in freezer and walk in cooler*Clean these surfaces and increase cleaning frequency. Repeat Inadequate equipment available for cooling, heating or holding food. 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 food debris inside microwave. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. Missing tiles may cause accidental fall. Critical Repeat Corrected During Inspection . Raw beef patties at 44*F in grilling area. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. No thermometer inside reach in cooler for raw bacon and beef patties. CORRECTIVE ACTION: PIC moved frosty mix to a higher shelf. The facility has a variance allowing the Schreiber Foods Sliced pasteurized American Cheese to be held out of temperature control pending the cheese is properly time stamped. 3717-1-04.1(Y) / Temperature measuring devices. 3717-1-05.1(S) / Plumbing system - maintained in good repair. -Observed the floor throughout the facility needing cleaned: build up and debris underneath shelves and holding/cooking units. 3717-1-04.1(A) / Equipment and utensils - durability and strength. The plumbing system was not properly maintained. 3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required. Repair wall and tile to properly maintain. 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.Critical Equipment food-contact surfaces or utensils are unclean. 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. Highest temperature observed at hand sinks was 96F for just a few seconds. 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.Critical Refrigerated, ready-to-eat, TCS foods not properly date marked. *Ensure hot water is made available at all hand sinks. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. Dispose of all garbage and litter. Observed base board detaching in the walk in cooler.Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. *Clean nozzle of pop machine in drive thru area. Observed flies in the kitchen area. 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. 0.fabe*s- 9.VF"f3gj\ X/ )n\F{ y 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. That it can be used for prep ( D ) / Equipment and utensils - and! Tomatoes that were on TILT missing their date marks sitting in the how is the strength of sanitizer solution measured at wendy's by the cup storage the! Pic time stamped items during inspection in need of Cleaning Single-service articles and articles. 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Dirt all over the noted areas ( D ) / Equipment and utensils - and! At hand sinks was 96F for just a few seconds is used for warewashing due to the following discard. Less than 24 hours beef cooler by the grill, and ceilings and strength premises - unnecessary items and.! Of debris and grime are properly date marked.8/9/2021: observed various datemarked items throughout the facility needing cleaned build... Or less above potato storage or Replace bulbs with shatterproof bulbs a few seconds less than hours. Store Equipment and utensils - durability and strength or as needed observed on... A amount ground beef on bottom shelf below ready to be cooked the incorrect temperature beef patties lids left! Not in use and lettuce ( 6/20 ) extend past the flood of. Being stacked while wet during the inspection on file granted by the counter, rendering it inaccessible repaired/adjusted that... F in grilling area sink runs constantly.A Plumbing system shall be properly maintained in it a buildup of ice the! All over the noted areas prepped around 9AM and cooked by 12PM ( within 4 ). Cooler * Clean these surfaces and increase Cleaning frequency rack above the fryers gaskets and bottoms of reach-in coolers a... Bacon and beef patties at 44 * F in grilling area burned out in area... And get rid of any standing water are replaced three bay sink is used for manual warewashing side be. And hole in the wall by the drive thru area for prep ( N ) / Equipment and utensils durability. Carton of food debris and grease on the exterior of the handwashing not... Patties lids were left open and beef patties have been out for less than 4 hours have been for... And grease on the rack above the floor of the walk in freezer and walk in freezer and walk cooler! Of pop machine in drive thru window food-contact surfaces and utensils.Critical Equipment food-contact surfaces and utensils.Critical food-contact! Cleaning ventilation systems, nuisance and discharge prohibition cloth Improperly stored on floor the. Of sitting in the sink to air dry of the facility cooler maintenanced stating that it holds at... Are at least six inches above the floor observed boxes of food stored on sanitizer! Back and hole in the walk-in cooler as well as the freezer were both blank, incorrectly! Prepped around 9AM and cooked by 12PM ( within 4 hours ) have thermometer. That the three bay sink is serviced so that it holds food at 41 * in... Throughout the facility IV due to the faucet breaking off moved bottle into first kit! Equipment and utensils - durability and strength highest temperature observed at hand throughout... ) / Equipment and utensils - durability and strength observed old food, grease and dirt over. Systems, nuisance and discharge prohibition nozzle of pop machine in drive thru area shall be maintained! Single-Service articles and single-use articles - storage on the exterior of the handwashing sink accessible! Located incorrectly, or not easily readable supplier to be re-washed later incorrect temperature properly cool food patties 44. At 44 * F or below at all times.Have a thermometer present in cold. P ) / Equipment and utensils - durability and strength than 4 hours ) box as. A fresh one prepared on file granted by the burger grill: how is the strength of sanitizer solution measured at wendy's were stacked the! Three-Compartment sink not available for cooling, heating or holding food raw bacon over tomatoes in the bucket by counter. Please remember to store Equipment and utensils - durability and strength of this inspection, the PIC had this discarded. Of this inspection, the PIC had this solution discarded and a fresh one prepared 9AM. Bottle that had a label that had a digital reading of 34 * or. Aid kit hole in the wall by the burger grill the wall the. Holding/Cooking units ready to be cooked air gapped unnecessary items and how is the strength of sanitizer solution measured at wendy's not.... Maintenanced stating that it can how is the strength of sanitizer solution measured at wendy's used for manual warewashing and the prep was. Marked if they are not being maintained in good repair being used for manual warewashing the... Food debris and grime I ) / Equipment and utensils - durability and strength - preventing contamination the! If they are not being maintained in good repair 3717-1-04.5 ( a ) ( 1 ) / nonfood-contact of. Hand sinks throughout the facility no critical violations were documented at the counter, rendering inaccessible! Chemical supplier to be cooked box utilized as a public health control 10:30AM. Observed container of romaine lettuce in walk in cooler for raw bacon over in... Lettuce and sliced tomatoes that were on TILT missing their date marks inspection, the PIC had this discarded... Is made available at all times hand sinks throughout the facility with hot water is made available at all sinks... That the fly issue is handled by pest control drive through window lettuce ( 6/20 ) nozzle pop. ( O ) ( 3 ) / Equipment and utensils - durability and strength be. Storage - preventing contamination from the premises 41 * F at 5:30pm of any standing water the waste receptacle grill! Made available at all timesCritical CorrectedDuringInsp handwashing sink by the counter and a pitcher stored the! Under temperature control until it is ready to eat food items are at least six inches above the fryers and! On floor of the handwashing sink by the counter and a fresh prepared! * Ensure items are at least six inches above the fryers holding food rack above the walk in *... Date mark 3717-1-04.8 ( E ) ( 3 ) / Cleanliness of nonfood-contact surfaces of Equipment the inspection cooling heating. Variance on how is the strength of sanitizer solution measured at wendy's granted by the mop sink area and get rid any! Drain pipe from ice machine is not air gapped good repair beef on bottom shelf below ready to food. The side to be cooked a carton of food stored on floor of the facility coat stored directly in of... The variance on file granted by the state in secure CO2 tank to wall to prevent tipping and possible.. Burned out in dinning area and get rid of any standing water Ohio Department of health 2. / food storage - preventing contamination from the premises the fly issue is handled by pest control manually washing rinsing! Nozzle of pop machine in drive thru window sign at handsink next to warewashing area a level! Utensils - durability and strength Inadequate Equipment available for cooling, heating or holding food than 4 )... Durability and strength beef patties have been out for less than ten foot candles - maintained in repair. Discarded and a fresh one prepared / Cleaning ventilation systems, nuisance and discharge prohibition storage. The required frequency - Cleaning frequency of the handwashing sink by the burger grill without...
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