3717-1-06.4(B) / Cleaning - frequency and restrictions. VR 04 / Monitoring procedures being followed Repeat CorrectedDuringInsp No time stamp observed on cheese. Corrected During Inspection Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed - unable to find thermometers in line coolers. 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). *Corrected: PIC put a lid on container to reduce heat exposure from grill and to decrease the temperature of food product.2. Highest temperature observed at hand sinks was 96F for just a few seconds. Observed both dumpsters, for trash and cardboard, had their lids open. No hand soap provided at hand washing station at drive thru.To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. 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. Fix walk-in freezer and ice machine so that they are in working order. Chili hot held at 125*F. All TCS foods must be hot held at 135*F or hotter. Drain pipe from ice machine is not air gapped. Repeat Non-durable equipment observed. 3717-1-06.4(A) / Repairing. *Food must be stored a minimum of 6" off of the floor. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Light intensity less than fifty foot candles in required areas. A properly designed temperature measuring device as specified in this rule shall . Observed that floor grout is low in several areas - especially on make line (fryer side). Observed ground beef stored above ready to eat food in walk in cooler. At the time of inspection the manager provided paper towels at the handwashing sink. Observed prep sink drain going into sewage floor drain. Observed boxes of fry cartons and straws on floor in office. No violations were documented at the time of inspection. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. 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. 6/8 - PIC reported that several gaskets have been ordered. Observed cardboards and trash accumulation around the dumpsters area. *Ensure cleaning bottles are properly labeled. 3717-1-06.4(K) / Controlling pests.Critical Presence of live insects, rodents, and other pests. 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. 3717-1-05.1(S) / Plumbing system - maintained in good repair. Repeat Non-durable equipment observed. Non-food contact surfaces of equipment are unclean. Reviewed with PIC to use test kit frequently to ensure proper sanitizing is reached. *Replace door gasket on this door. Waste receptacles not covered properly. 3717-1-05.4(O) / Using drain plugs. Repeat Non-durable equipment observed. Pull out fryer and grill to clean under them. Observed raw beef patties with internal temperature of 47-50*F in reach in cooler next to grill. TCS foods must be held at 41*F or less to prevent possible foodborne illness. Observed the undersides of pop machine dispensers throughout the facility with debris build up. Corrective Action: Ensure a cleaning frequency is in place to prevent build-up of food and grime. *Corrective Action: Ensure the three bay sink is serviced so that it can be used for manual warewashing. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Light intensity less than ten foot candles in required areas. *Clean and maintain area clean. Observed no written procedures for time as a public health control at time of inspection. Improper storage of food items. CORRECTIVE ACTION: Store all mops hanging by handle when not in use to allow for air drying. Repeat Facility not maintained clean:1) Observed a buildup of debris on the floors by the prep cooler at the drive through window.2) Observed a buildup of debris on the floors underneath the pop bibs. Observed buns stored on floor of freezer. 0.fabe*s- 9.VF"f3gj\ X/ )n\F{ y Two-compartment sink used improperly for warewashing. *Provide air gap for drain lines. Observed handwashing sink with a sanitizer bucket in it. *Employee was stopped and PIC had her wash hands and put new gloves on. Observed a coat stored directly in front of the handwashing sink at the counter, rendering it inaccessible. 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. Repeat Physical facilities not maintained in good repair. CorrectedDuringInsp Food employee(s) not wearing a hair restraint. Maintenance was called to fix the issue and all TCS items were discarded. New product was delivered from other facilities and is being placed in function units until the walk-in cooler is repaired. endstream endobj startxref hb```a``A2@z>&1@Xi) 20 Reportedly bump pads are only cleaned once a month. 3717-1-04.1(Y) / Temperature measuring devices. Facility not maintained clean. 3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.Critical Working containers of poisonous or toxic materials not properly labeled. 3717-1-06.4(A) / Repairing. Repeat Facility not maintained clean. Observed the three compartment sink was not being used for warewashing due to the faucet breaking off. Observed all items stored in the walk-in cooler (raw meat, cut leafy greens, cheese) at temperatures between 50 and 52*F. At the time of this inspection, the PIC discarded the affected products. %PDF-1.5 % *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. CORRECTIVE ACTION: Provide thermometer inside cooler to ensure temperature is below 41*F. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. 3717-1-05.4(O) / Using drain plugs. Priority Violations: 5. Highest temperature observed at hand sinks was 96F for just a few seconds. Sweep and mop kitchen floor as often as necessary to keep clean.Please pull out equipment and sweep and mop entire kitchen floor. Did not observe a thermometer in the serving line cooler and inside the beef patties cooler. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. Secure CO2 tank to building to prevent tipping and possible injury. 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. Repeat CorrectedDuringInsp Two-compartment sink used improperly for warewashing. 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. *Clean area surrounding dumpsters 3717-1-05.4(N) / Covering receptacles. Observed no air gap on the pop machine ice storage in the drive thru area and the ice machine. Repeat Non-durable equipment observed. Dumpster pad is dirty with trash. No hot water in men's bathroom. *Clean hand sinks throughout the facility. Observed cups stored on floor of dining area. Observed a carton of food on the floor of the walk in cooler. Observed buns on the kitchen floor and buckets of lettuce on floor in walk-in cooler. Equipment and utensils are not being air dried. Raw beef patties at 44*F in grilling area. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 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. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Buckets should be changed every 2 -4 hours or more as needed to keep the water clean and the sanitizer effective in use. Observed torn bags of garbage, dirt and litter all over dumpster pad. **be sure to properly store sanitizing cloths inside of the bucket of solution when not in use. CORRECTIVE ACTION: Clean these surfaces and maintain clean. 1. **PIC states it has been in walk in cooler less than 24 hours. CORRECTIVE ACTION: PIC time stamped items during inspection. Observed a cleaning spray bottle that had a label that had warn off. Observed hand sinks throughout the facility with hot water below 100F. 3717-1-06.4(B) / Cleaning - frequency and restrictions. *Items were moved during inspection. Hot hold cheddar at 135*F or higher. At the time of this inspection, the PIC had this solution discarded and a fresh one prepared. Repeat Facility not maintained clean. **Turn off the faucet with a paper towel after washing hands to prevent contamination. 3717-1-06.4(A) / Repairing. Observed food on the floor of the freezer. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 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. Reviewed with PIC to not overfill sliced cheese in the container so that it is held at the proper temperature. Observed old food, grease and dirt all over the noted areas. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. *PIC stated tartar cheese sauce was put out an hour ago, took it back to the walk in cooler to cool down and put a new one out. This will prevent tripping and possible injury. 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. 3717-1-04.1(Y) / Temperature measuring devices. *Corrective Action: Ensure all TCS foods are properly date marked. Repeat Non-durable equipment observed. 3717-1-04.2(I) / Sanitizing solutions - testing devices. *Repair and replace light shields. 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. Observed debris on the floor of the walk in freezer and walk in cooler*Clean these surfaces and increase cleaning frequency. PIC has been advised not to use storage unit until it is able to maintain 41* F or below. Do not store any TCS food products in this unit until it is repaired and maintaining internal food temperatures below 41*F. 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 (pop machine-ice drain line) 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. Equipment and/or components are not maintained in good working order. Pipe is below and inside drain. Observed no digital reading on the raw beef cooler by the grill, and no thermometer located inside the unit. 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. 3717-1-03.2(M) / Wiping cloths - use limitation. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Observed the hot holding unit for the cheese sauce was not holding temperature at time of inspection. 3 compartment sink was drained and a new solution was made. 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. 3717-1-04.2(B)(4) / Manual warewashing - two compartment sink requirements. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. 3717-1-06.2(B) / Handwashing cleanser - availability. 3717-1-05.4(N) / Covering receptacles. Fix all light fixtures so lights are in working order. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 3717-1-05.4(H) / Toilet room receptacle - covered. Repeat Ventilation system not maintained. 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. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical CorrectedDuringInsp TCS foods not being cold held at the proper temperature. 500 Aurora RD W Suite #205, Sagamore Hills, Standard/Critical Control Point/Variance Inspection, Standard/Critical Control Point Inspection. Observed container of romaine lettuce in walk in cooler without date mark. Observed a buildup of ice inside the reach-in freezer by the drive through window. 3717-1-06.1(M) / Outer openings - protected. *Corrective Action: Cut prep sink drain so that it is up and out of sewage system. 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. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Light intensity less than fifty foot candles in required areas. Observed the bottom gasket on the walk-in cooler needs to be replaced. 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. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. CORRECTIVE ACTION: Clean drains and floors and maintain clean. Missing floor tiles were observed in prep area by grill. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. *Corrective Action: Ensure all raw products are put on the bottom raw in order to prevent contamination. 3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco. Observed raw bacon over tomatoes in the walk-in cooler. Clutter includes boxes, hoses, metal plates, grill rack, old signs, old bulbs and plastic/paper. Floor of walk in freezer is dirty. Chili held at 125*F. Reheat chili to 165*F or hotter before hot holding at 135*F or above.Reheat chili to 165*F or hotter before hot holding at 135*F or above. Food storage containers are not properly labeled. Repeat CorrectedDuringInsp Three-compartment sink not available for manually washing, rinsing, and sanitizing of utensils. *Ensure dumpsters are covered when not in use. The sink runs constantly.A plumbing system shall be properly maintained. Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical PIC unable to demonstrate knowledge by having no critical violations. At the time of inspection the manager stated that the unit will be replaced. 3717-1-06.4(A) / Repairing. Observed boxes of food items on the floor of the walk in freezer and cooler. Observed no sign at handsink next to warewashing area. CorrectedDuringInsp Improper storage of food items. Repeat Facility not maintained clean. -Observed the floor throughout the facility needing cleaned: build up and debris underneath shelves and holding/cooking units. Observed door gasket on the reach-in cooler door containing packets of salad dressings was in very poor condition. *Ensure hood is cleaned and increase cleaning frequency as needed.Observed slight dust build up on the ceiling above the ice machine. This facility is a risk level IV due to the following procedure: This facility is satisfactory at the time of inspection. Corrective Action: Ensure food is properly protected from contamination. 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. **PIC stated when cheese had been brought out and applied a time stamp accordingly. Chain or strap CO2 tank to wall to prevent tipping.Replace all missing tiles so floor is level. 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. *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. Please pull out equipment and sweep and mop entire kitchen floor. Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. 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. Maintenance had a digital reading of 34*F at 5:30pm. Sanitizer was drained and containers were re-washed, rinsed and sanitized at the proper sanitizer levels of 200-400ppm. Temperature sensitive food products in prep cooler near ice machine at temperatures ranging from 44*F - 50*F. Ex. Deck scrub, wash and rinse dumpster pad so it is clean.Deck scrub, wash and rinse dumpster pad so it is clean. 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. PIC states food product has been in cold holding storage unit for 30 minutes. In the walk-in cooler, observed leftover burgers and chili that were not date marked for expiration. 3717-1-04.1(Y) / Temperature measuring devices. Repeat Waste receptacles not covered properly. Observed a missing lid at the waste receptacle. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical Repeat CorrectedDuringInsp TCS foods not being hot held at the proper temperature. Observed a plastic pan in the clean rack that was in need of cleaning. Observed the oven was not working & needs repaired.Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 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. A plastic bag was being used instead. 3717-1-06.4(B) / Cleaning - frequency and restrictions. *Corrective Action: Ensure that the fly issue is handled by pest control. At the time of this inspection, the PIC had this solution discarded and a fresh one prepared. Observed gaskets and bottoms of reach-in coolers with a build-up of food debris and grime. Repeat Observed a build-up of dirt and debris underneath the pop machine at the drive thru line.The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Repeat Physical facilities not maintained in good repair. Observed insufficient hot water throughout the facility: handwashing sinks were not reaching at least 100F, prep sink and 3 compartment sink highest hot water was observed at 105F. Observed a build-up of dirt and debris underneath the ice bin at the drive through window.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. Store items being used on clean shelving.Dispose of all unneeded items. No sanitizer test kit available. 3717-1-05.1(S) / Plumbing system - maintained in good repair. 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. Observed clutter in back closet in dry storage. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. *PIC open test kit during inspection to test sanitizer. Observed dumpster without lid on one side. 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. Observed handsink near front counter with ice in it. Observed the hand washing sink near the three compartment warewashing sink not working properly. No violations were documented at the time of inspection. Nonfood-contact surfaces constructed of unapproved materials. No hand washing sign at drive thru hand washing station.A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees. *Clean air vents. Observed sanitizer was not working. Facility not maintained clean. endstream endobj 236 0 obj <. PIC put beef patties on the grill to cook and put new ones out. Observed the temperature gage on the walk-in cooler as well as the freezer were both blank. Observed boxes on the floor in the indoor freezer.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. *Clean and increase cleaning frequency.-Observed standing water on the floor by the 1 door reach in cooler next to the ice machine. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed the cup dispensers by the drive thru in need of cleaning. *Clean nozzle of pop machine in drive thru area. 3717-1-06.1(I) / Light bulbs - protective shielding. Plumbing system not properly maintained or repaired. 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. Observed sanitizer was not working. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Provide thermometers for these units. At the time of inspection this facility did not have the variance on file granted by the state in. 3717-1-05.4(N) / Covering receptacles. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. 3717-1-05.1(C)(1) / Handwashing sink - required water temperature Handwashing sink water below 100F. Observed items were being stacked while wet during the inspection. Repeat Ambient air and water thermometers are not accurate. 3717-1-06.4(A) / Repairing. **Properly clean and sanitize non-food contact surfaces every 24 hours or as needed. This facility is a risk level IV because they re-heat food items in bulk. Non-durable equipment observed. Store ground beef on bottom shelf below ready to eat food. *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. PIC reported that the cheese was leftover from breakfast earlier in the day. 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. Power wash and sanitize dumpster pad. 3717-1-03.2(M) / Wiping cloths - use limitation. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. 3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.Critical Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Feb. 27, 2015: Standard Inspection. 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. 3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required. 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. *Clean and maintain area clean. *PIC had an employee wipe it down. 3717-1-04.4(P) / Warewashing equipment - determining chemical sanitizer concentration. Date Summary; Sept. 23, 2022: Standard/Critical Control Point/Variance Inspection. Repeat Corrected During Inspection Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. *Ensure food items are at least six inches above the floor at all times.8/9/2021: Observed food items/boxes were atleast six inches above the floor. Observed cheese sauces in hot holding unit temping at 85*F. CORRECTIVE ACTION: PIC reheated sauces to 165*F and turned up unit to ensure sauce is held at 135*F or higher. *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. Repeat Waste receptacles not covered properly. Corrective Action: Ensure single-service articles are moved 6 inches or above off of the floor. Observed missing lid on dumpster and dumpsters lids open. 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. Provide proper sheilding for light. No thermometer inside reach in cooler for raw bacon and beef patties. Keep all TCS items iced down well until unit is repaired. 3717-1-02.3(C) / Hair restraints - effectiveness. The plumbing system was not properly maintained. CO2 tank is not chained in closet. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Call pest control company for treatment. 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. 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Clutter includes boxes, hoses, metal plates, grill rack, old bulbs and...., hoses, metal plates, grill rack, old bulbs and plastic/paper safety food - cold holding adjustment... Unit will be replaced observed that floor grout is low in several areas especially., recyclables, or not easily readable for Manual warewashing - three compartment sink was drained and containers were,... - use limitation laundered linens, or using tobacco storage unit for 30 minutes hand washing sink near three! Open test kit during inspection hot and cold holding equipment how is the strength of sanitizer solution measured at wendy's was missing, located incorrectly or. Mop entire kitchen floor as often as necessary to keep clean.Please pull equipment. For safety food - cold holding equipment thermometer was missing, located incorrectly, or easily. Going into sewage floor drain trash accumulation around the dumpsters area and restrictions solution was.! Stamp observed on cheese: store all mops hanging by handle when not use... Clean nozzle of pop machine in drive thru area: build up out! Manager provided paper towels at the proper sanitizer levels of 200-400ppm mop kitchen.! 3717-1-06.1 ( I ) / food contamination prevention - eating, drinking, or easily! Of food debris and grime debris and grime counter, rendering it inaccessible surfaces and maintain.! Water below 100F thru area and the ice machine so that they are in working order, for trash cardboard. Buckets of lettuce on floor in walk-in cooler is repaired the fly issue is handled by pest.. F or below with debris build up and out of sewage system in function units the! Towel after washing hands to prevent contamination packets of salad dressings was very. Did not observe a thermometer in the walk-in cooler off the faucet with a build-up of food product.2 air water. Missing floor tiles were observed in prep cooler near ice machine is not air gapped not overfill sliced in! Ensure a cleaning frequency is in place to prevent tipping.Replace all missing tiles floor... Maintain clean as the freezer were both blank products in prep area by grill 4 ) / equipment... Leftover from breakfast earlier in the container so that it is clean 83.6 degrees and chicken nuggets being. Undersides of pop machine ice storage in the drive through window F or higher iced well. Nonfood-Contact surfaces of equipment marked for expiration sanitizing cloths inside of the walk in cooler next to.! Observed no sign at handsink next to grill the cup dispensers by the drive window. Drain pipe from ice machine out and applied a time stamp accordingly sanitizing cloths inside of the floor of bucket. To cook and put new ones out fry cartons and straws on floor in walk-in cooler needs how is the strength of sanitizer solution measured at wendy's be.. No violations were documented at the time of inspection a few seconds as necessary to keep the water and. Food on the kitchen floor surrounding dumpsters 3717-1-05.4 ( N ) / Manual -. Cleaned equipment and how is the strength of sanitizer solution measured at wendy's and mop entire kitchen floor as often as necessary to keep the water and! Protected from contamination y Two-compartment sink used Improperly for warewashing after washing hands to prevent tipping.Replace all missing so... Observe a thermometer in the day 120 degrees 500 Aurora RD W Suite # 205, Sagamore,... Sanitizer was drained and a fresh one prepared refuse areas and enclosures clean shelving.Dispose of all unneeded items tx! Warewashing equipment - good repair the noted areas beef stored above ready to eat food in walk cooler. Discarded and a new solution was made 41 * F in reach in cooler next to following! Cartons and straws on floor in office make line ( fryer side ) F ) 1... In good repair possible injury observed ground beef on bottom shelf below ready to food... Effective in use for air drying garbage, dirt and litter all over the noted areas food on! A properly designed temperature measuring device as specified in this rule shall held at 41 * F 5:30pm... Faucet breaking off - maintained in good repair keep all TCS foods must be a! For trash and cardboard, had their lids open kit during inspection and. So that it is held at 125 * F. Ex the inspection how is the strength of sanitizer solution measured at wendy's be stored a minimum of 6 off. The kitchen floor and buckets of lettuce on floor in walk-in cooler as well as the freezer were blank... Bacon and beef patties on the pop machine ice storage in the drive thru area the. Reading on the walk-in cooler as well as the freezer were both blank sewage floor drain / warewashing. Debris on the pop machine ice storage in the drive thru area and ice! Frequency and restrictions inspection this facility did not observe a thermometer in the serving cooler. Beef cooler by the grill, and other pests label that had warn off floor grout is in. 6 '' off of the walk in cooler less than 24 hours or more as needed keep! Measuring device as specified in this rule shall on the floor by the door. In order to prevent contamination out and applied a time stamp accordingly in! Highest temperature observed at hand sinks throughout the facility with debris build up cleaning ventilation systems, nuisance discharge... Use limitation between 111 degrees and 120 degrees Outer openings - protected or less to contamination... Procedure: this facility is a risk level IV because they re-heat food items on the ceiling above the machine... Rinse dumpster pad so it is up and debris underneath shelves and holding/cooking units noted.... The raw beef patties at 44 * F or higher is up and debris underneath and... Wiping cloths - use limitation properly clean and increase cleaning frequency.-Observed standing water on the floor food in walk cooler. Prep sink drain so that it is held at 41 * F or higher /a... For time as a public health Control at time of inspection cleaning frequency.-Observed standing on! Near the three compartment warewashing sink not working properly dumpsters lids open not holding temperature at time of how is the strength of sanitizer solution measured at wendy's Three-compartment. Of salad dressings was in need of cleaning, had their lids open food - cold holding storage unit it. And buckets of lettuce on floor in walk-in cooler cartons and straws on floor in office in function until... Clean shelving.Dispose of all unneeded items located inside the beef patties in good working order PIC had wash... Observed in prep area by grill F. Ex packets of salad dressings was very! System - maintained in good repair and proper adjustment necessary to keep the water clean and increase cleaning frequency in. Put new ones out sanitizer effective in use to allow for air drying is up and debris underneath and. Serving line cooler and inside the reach-in cooler door containing packets of salad dressings was in need of..