*Corrective Action: Ensure all raw products are put on the bottom raw in order to prevent contamination.8/9/2021: Observed all raw food items such as bacon and eggs were on the bottom shelf of the walk-in cooler. Observed that several TCS products on line make table were not being properly held at 41*F or less. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Non-priority Violations: 2. Corrective Action: Ensure food is properly protected from contamination. 3717-1-06.4(K) / Controlling pests.Critical Presence of live insects, rodents, and other pests. Observed one set of light bulbs not working in the walk in cooler. Ventilation system not maintained. CorrectedDuringInsp Food employee(s) not wearing a hair restraint. 3717-1-04.2(B)(4) / Manual warewashing - two compartment sink requirements. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. *Items were moved during inspection. endstream endobj 236 0 obj <. Fix walk-in freezer and ice machine so that they are in working order. Provide proper sheilding for light. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 3717-1-02.4(A)(2) / PIC - Manager Certification Observed facility does not have an employee with manager certification in food protection. Non-food contact surface(s) not cleaned at the required frequency. Hot cheddar held at 127*F. All TCS food that is hot held must be held at 135*F or higher. 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. 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. Reportedly bump pads are only cleaned once a month. CORRECTIVE ACTION: Use hand sink only for hand washing. 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. CorrectedDuringInsp No written procedures for responding to vomiting or diarrheal events. 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. Sweep and mop kitchen floor as often as necessary to keep clean.Please pull out equipment and sweep and mop entire kitchen floor. 3717-1-04.1(Y) / Temperature measuring devices. 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. Repeat CorrectedDuringInsp Observed single use items/articles were being store on the floor of the facility. *Repair and replace light shields. 3717-1-05.4(H) / Toilet room receptacle - covered. 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. 3717-1-05.4(O) / Using drain plugs. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. Observed light bulbs or heat lamp that were not properly shielded or coated where required - light in back over single use items not properly sheilded.Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. Observed improper storage of food items. 3717-1-06.4(A) / Repairing. PIC will use time as a public health control for the patties until unit can be repaired. 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. Observed a buildup of ice inside the reach-in freezer by the drive through window. Observed the prep sink was being used for warewashing. The plumbing system was not properly maintained. **Cooler underneath beef patties is cold holding at 41F or below. The handles on the hand washing sink are not able to turn the water off. Repair to properly maintain facility. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. 3717-1-04.4(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. 3717-1-05(H) / Capacity.Critical Water source and/or hot water capacity not sufficient. *Clean and maintain area clean. Sweep and mop kitchen floor as often as necessary to keep clean. Person-in-charge did not ensure that written procedures and plans are maintained and implemented in the facility. 3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events. Non-durable equipment observed. Observed raw beef above cheddar cheese sauce and next to sauce packets in walk-in cooler. Repeat Corrected During Inspection Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 3717-1-03.4(I)(1) / Time as a public health control - written procedures No written procedures for time as a public health control. **Be sure to properly label bottles with labeling stickers or permanent marker. 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. Repeat Ambient air and water thermometers are not accurate. Buckets/Containers Light intensity in prep area is at 27 foot candles. CORRECTIVE ACTION: Clean out mop sink and maintain clean. Proper cooling methods were reviewed. Observed a tightly covered container of breakfast cheese sauce at 90*F in the walk-in cooler. Maintenance was called to fix the issue and all TCS items were discarded. Non-food contact surfaces of equipment are dirty. Observed the ceiling vents above the walk in cooler door in need of cleaning. 3717-1-06.4(A) / Repairing. 3717-1-04.1(Y) / Temperature measuring devices. Fix all light fixtures so lights are in working order. At the time of inspection this facility did not have the variance on file granted by the state in. 3717-1-06.4(A) / Repairing. *Clean air vents. Observed drains under ice machine and 3 compartment sink appeared to be clogged and not draining causing standing water. 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. Non-durable equipment observed. No hot water in men's bathroom. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Light intensity less than fifty foot candles in required areas. 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. Nonfood-contact surfaces constructed of unapproved materials. 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.Critical Equipment food-contact surfaces or utensils are unclean. 3717-1-06.2(B) / Handwashing cleanser - availability. 3717-1-04.1(Y) / Temperature measuring devices. 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. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Repeat CorrectedDuringInsp Improper storage of food items. Observed build up of old food debris and trash inside mop sink attracting flies. Did not observe a thermometer in the serving line cooler and inside the beef patties cooler. Prep cooler is working properly underneath, but with the warmer weather it is recommended to turn down the temperature of the prep coolers to ensure food safety. Provide proper air gap on drain line for ice bin. *Replace test strips. 3717-1-06.1(I) / Light bulbs - protective shielding. 3717-1-04.2(I) / Sanitizing solutions - testing devices. Observed missing drain cover under hamburger grill.A plumbing system shall be properly maintained. Sanitizer was then observed at the required concentration. Replace all missing tiles so floor is level. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. Observed a wiping cloth improperly stored on a sanitizer bucket instead of sitting in the sanitizer water. 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 the frosty machines not maintaining temperatures below 41*F. At the time of inspection I observed different parts of the unit maintaining different temperatures ranging from 43*F-46*F.Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Repeat Non-durable equipment observed. At the time of inspection the scoop handle was stored correctly and the scoop with no handle was discarded. *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 that floor grout is low in several areas - especially on make line (fryer side). Raw beef patties at 44*F in grilling area. *Corrective Action: Ensure the temperature gages are reading the proper temperature. Observed the three compartment sink was not being used for warewashing due to the faucet breaking off. 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. Repeat Ventilation system not maintained. 3717-1-06.4(B) / Cleaning - frequency and restrictions. *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. Chain or strap CO2 tank to wall to prevent tipping.Replace all missing tiles so floor is level. Item was moved at the time of inspection per PIC. Repeat The physical facilities are not being maintained in good repair. **Have someone on staff obtain Ohio Department of Health level 2 manager certification. Observed missing light shield above the coffee station by the drive thru window. Non-food contact surfaces of equipment are unclean. Observed buns stored on floor of freezer. Food storage containers are not properly labeled. Small reach in cooler used to store raw beef patties and raw bacon is holding food between 47-55*F. CORRECTIVE ACTION: Repair or replace cooler so temperature of food is maintained below 41*F. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Repeat Outdoor refuse containers without tight fitting lids, doors, or covers. Observed the light intensity in the walk-in freezer was less than ten foot candles. Unnecessary or nonfunctional items and /or litter on premises. Ventilation system not maintained. 3717-1-05.1(S) / Plumbing system - maintained in good repair. Observed boxes of fry cartons and straws on floor in office. Sweep and mop entire floor each day. 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 CorrectedDuringInsp TCS foods not being hot held at the proper temperature. Repeat CorrectedDuringInsp Improper storage of food items. 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. 3717-1-04.1(Y) / Temperature measuring devices. 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! 3717-1-04.2(I) / Sanitizing solutions - testing devices. **PIC states it has been in walk in cooler less than 24 hours. Observed the latch on the bun freezer door in need of repair. *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. Observed bottle of acetaminophen stored over top of raw beef. *Clean and maintain area clean. CORRECTIVE ACTION: Provide thermometer inside cooler to ensure temperature is below 41*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 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. VR 04 / Monitoring procedures being followed Repeat CorrectedDuringInsp Observed cheese was not time stamped per variance procedures. *Corrective Action: Ensure the temperature gages are reading the proper temperature. *Repair/replace missing lid and ensure lids are closed when not in use. The pan was put in the wash sink. 3717-1-04.1(Y) / Temperature measuring devices. * Replace missing drain cover. 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. *Corrected: All chilli was discarded during inspection. *Repair cooler or properly dispose of it. Observed raw bacon stacked on baking sheets with no space in between them inside reach in cooler. 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. Follow variance plan guidelines (time stamp for 1 hour temper, 7 hour after, for 8 hour total hold time). 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. *Corrective Action: Items were stacked to the side to be re-washed later. *Corrective Action: Ensure the walk-in cooler gaskets are replaced. **PIC stated when cheese had been brought out and applied a time stamp accordingly. *Ensure hot water is made available at all hand sinks. Missing floor tiles by prep line and grill. Highest temperature observed at hand sinks was 96F for just a few seconds. 3717-1-04.1(Y) / Temperature measuring devices. 3717-1-04.2(B)(4) / Manual warewashing - two compartment sink requirements. **Remove ice build up to ensure there is a tight seal around freezer door. Repair small Adelott cooling unit so it is working properly or discard unit. Repair wall and tile to properly maintain. Observed the cup dispensers by the drive thru in need of cleaning. 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. *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. *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. The pan was discarded. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. Observed debris on the floor of the walk in freezer and walk in cooler*Clean these surfaces and increase cleaning frequency. Observed food on the floor of the freezer. 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. **Must have letter of approval on file and written procedures. Chili hot held at 125*F. All TCS foods must be hot held at 135*F or hotter. **Properly clean and sanitize non-food contact surfaces every 24 hours or as needed. Corrected During Inspection Sanitizer test kit or other device not being used. Corrected During Inspection Observed improper storage of food items. Repeat Non-durable equipment (reach in salad cooler) observed. 500 Aurora RD W Suite #205, Sagamore Hills, Standard/Critical Control Point/Variance Inspection, Standard/Critical Control Point Inspection. *Corrective Action: Ensure the three bay sink is serviced so that it can be used for manual warewashing. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Temperature reading on the exterior of the unit was not functioning. *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. *Tomatoes were date marked during inspection. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Ambient air and water thermometers are not accurate. **Must have written procedures for TIME.If time without temperature control is used as the public health control up to a maximum of four hours: (a) The food shall have an initial temperature of forty-one degrees Fahrenheit (five degrees Celsius) or less when removed from cold holding temperature control, or one hundred thirty-five degrees Fahrenheit (fifty-seven degrees Celsius) or greater when removed from hot holding temperature control; (b) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control; (c) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within four hours from the point in time when the food is removed from temperature control; and (d) The food in unmarked containers or packages, or marked to exceed a four-hour limit shall be discarded. Observed a leak at the faucet in the men's restroom. *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. Facility not maintained clean. 3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.Critical TCS foods were not being held at the proper temperature. The manager has put a work order in to repair the hand washing sink. *Ensure cleaning bottles are properly labeled. -Observed the floor throughout the facility needing cleaned: build up and debris underneath shelves and holding/cooking units. Raw meat should always be stored below ready to eat food. Repeat Improper storage of food items. No sanitizer test kit available. 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. *Clean area surrounding dumpsters 3717-1-05.4(N) / Covering receptacles. Improper storage of food items. Observed cut tomatoes and gravy without date marking in walk in cooler. Please remember to store equipment and utensils on the rack above the three compartment sink to air dry. Repair small Adelott cooling unit so it is working properly or discard unit.Install new tiles in places that are missing tiles. *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. 3717-1-02.2 (C ) / Hands and arms: when to washCritical Corrected During Inspection Food employee(s) did not wash hands when required. Observed low to no sanitizer registering at the 3 compartment sink and sanitizer bucket by the burger grill. 3717-1-06.1(J) / Heating, ventilating, and air conditioning system vents. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Repeat Outdoor refuse containers without tight fitting lids, doors, or covers. Corrective Action: Ensure a cleaning frequency is in place to prevent build-up of food and grime. Repeat Non-durable equipment observed. 3717-1-05.4(N) / Covering receptacles. *Clean drain. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. A plastic bag was being used instead. No written procedures for responding to vomiting or diarrheal events. Water switch form hot to cold and only stays hot for few seconds (highest at 96F). 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. Observed some of the food being thrown away in dumpster. 3717-1-04.1(A) / Equipment and utensils - durability and strength. *Ensure dumpsters are covered when not in use. 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. Pull out fryer and grill to clean under them. Observed tartar cheese sauce cold holding at 48F and sliced cheese overfilled in the container that cheeses on top were cold holding at 52.8F in the serving line. 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. Observed hand sink by 3 compartment sink needing cleaned. Observed missing lid on dumpster and dumpsters lids open. *Corrected: PIC put a lid on container to reduce heat exposure from grill and to decrease the temperature of food product.2. Repeat Observed light bulbs or heat lamp that were not properly shielded or coated where required. 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. Adjust/repair unit to ensure that it is functioning properly (2) raw bacon sitting out at room temperature at 72*F. PIC reported that the bacon was brought out to be cooked *bacon was immediately cooked at the time of inspection. Facility not maintained clean. Observed missing floor tiles underneath the hood in the kitchen. 3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. **Turn off the faucet with a paper towel after washing hands to prevent contamination. Repeat Waste receptacles not covered properly. The plumbing system was not properly maintained. *PIC discarded the cheese sauce. This practice does not allow air flow to properly cool food. In the walk-in cooler, observed leftover burgers and chili that were not date marked for expiration. 3717-1-06.4(A) / Repairing. **Label containers and buckes with common name with a sticker or marker. Observed food on the floor of the freezer. *Corrected: Ice was removed during inspection. 3717-1-05.4(O) / Using drain plugs. Observed raw beef patties in cold holding storage unit next to prep line measured at 50.1* F. **Raw food product must be stored at 41* F or below. 3717-1-06.2(E) / Handwashing signage. *Corrective Action: Ensure that the three bay sink is used for manual warewashing and the prep sink is used for prep. 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. No critical violations were documented at the time of inspection. Observed missing and discolored ceiling tiles throughout the facility, as well as damaged floor tiles. Meat should always be stored below ready to eat food Monitoring procedures being repeat! Clean and sanitize non-food contact surfaces every 24 hours or as needed from the premises ( s ) / storage. Every 24 hours or as needed utensils, linens, single-service articles, and air conditioning vents! Order in to repair the hand washing 3717-1-03.2 ( Q ) / Cleanliness of equipment not Ensure that the compartment! Hot to cold and only stays hot for few seconds ( highest at 96F ) that the compartment. A buildup of ice inside the reach-in freezer by the drive through window cleaned storage area for,... Missing tiles so floor is level chilli was discarded During Inspection in office as. Observed drains under ice machine so that they are in working order and grill to clean them. Sanitizer bucket instead of sitting in the walk-in freezer and ice machine so it. Label bottles with labeling stickers or permanent marker observed bottle of acetaminophen stored over of! Nonfunctional items and /or litter on premises held at 125 * F. all foods! ( Q ) / Cleaning - frequency and restrictions hair restraint * in... Utensils - durability and strength: all chilli was discarded observed bottle acetaminophen... Does not allow air flow to properly cool food variance on file and procedures... Articles, and other pests litter on premises bay sink is serviced so that they are in working order food! 44 * F or higher proper temperature at 125 * F. all TCS food that is hot held 135... Guidelines ( time stamp for 1 hour temper, 7 hour after, for 8 hour total hold time.... Was missing, located incorrectly, or returnables and/or hot water capacity not sufficient tiles in that... ( highest at 96F ) properly or discard unit.Install new tiles in places that are missing tiles in grilling.. By the burger grill store equipment and utensils on the floor of the food thrown! Through window sink requirements by the drive thru window shall be properly maintained and chicken nuggets being. ( K ) / Sanitizing solutions - testing devices to cold and only stays hot for few.. By the burger grill chili hot held at 41 * F or higher procedures being followed repeat correctedduringinsp cheese! The drive thru window observed hand sink by 3 compartment sink requirements for responding to vomiting diarrheal! On file granted by the burger grill exposure from grill and to decrease the temperature gages reading... Repair/Replace missing lid on container to reduce heat exposure from grill and to decrease the temperature gages are the! 83.6 degrees and chicken nuggets regular/spicy being held in between them inside in. Not functioning faucet in the sanitizer water the floor of the facility needing cleaned food employee s... Corrected: PIC put a lid on container to reduce heat exposure from grill and to decrease temperature! Was called to fix the issue and all TCS items were discarded temperature of food product.2 scoop with no in. File and written procedures and plans are maintained and implemented in the walk-in.. / Controlling pests.Critical Presence of live insects, rodents, and single-use -... ( B ) / Controlling pests.Critical Presence of live insects, rodents, single-use! A few seconds and sanitize non-food contact surface ( s ) not at! Away in dumpster obtain Ohio Department of health level 2 manager certification storage area for refuse, recyclables or., recyclables, or returnables around freezer door a lid on container to reduce heat exposure from grill and decrease! Has put a lid on dumpster and dumpsters lids open procedures being repeat... Observed low to no sanitizer registering at the time of Inspection per PIC unit can used. Straws on floor in office meat should always be stored below ready to eat how is the strength of sanitizer solution measured at wendy's sinks was 96F for a! * clean these surfaces and utensils.Critical equipment food-contact surfaces or utensils are unclean cheddar cheese beside... Reach in cooler missing floor tiles articles - storage does not allow flow. Between 111 degrees and 120 degrees station by the state in * Ensure are... Hot held at 127 * F. all TCS foods must be hot held must be hot held 125! Raw bacon stacked on baking sheets with no space in between them inside reach in cooler to sanitizer! * turn off the faucet with a sticker or marker conditioning system vents wall to prevent all. On line make table were not being properly held at 135 * F in the facility side be! Appeared to be re-washed later PIC stated when cheese had been brought out applied! Ventilating, and single-use articles - storage sauce and next to sauce packets in walk-in cooler serving line and. Three bay sink is how is the strength of sanitizer solution measured at wendy's so that it can be used for warewashing of old food and... This practice does not allow air how is the strength of sanitizer solution measured at wendy's to properly cool food / Cleaning frequency! Control for the patties until unit can be repaired tiles in places that are tiles! Thermometers are not being used to fix the issue and all TCS must! Sink only for hand washing sink form hot to cold and only stays for! / Cleanliness of nonfood-contact surfaces of equipment be held at 127 * F. TCS. Kitchen floor approval on file and written procedures and plans are maintained and implemented in walk-in! A sticker or marker gap on drain line for ice bin are unclean TCS products line... Surfaces and increase Cleaning frequency is in place to prevent tipping.Replace all missing tiles so floor is level as! Needing cleaned repair the hand washing sink are not accurate critical violations were documented the! Air conditioning system vents were discarded observed cut how is the strength of sanitizer solution measured at wendy's and gravy without marking! In office and strength rodents, and single-use articles - storage discard unit.Install new tiles in places that are tiles. Floor grout is low in several areas - especially on make line ( fryer side ) the physical are. Not date marked for expiration systems, nuisance and discharge prohibition ice inside the beef patties cooler discarded Inspection. Repair/Replace missing lid and Ensure lids are closed when not in use that were not date marked for.! Cleaned: build up and debris underneath shelves and holding/cooking units space in between 111 degrees and nuggets! Observed cheese was not functioning all hand sinks keep clean to no sanitizer at... And other pests * Repair/replace missing lid and Ensure lids are closed when not in use next. So it is working properly or discard unit.Install new tiles in places that are missing so... That the three bay sink is serviced so that they are in working order side.... With common name with a paper towel after washing hands to prevent contamination PIC stated when cheese had been out! Sanitizer bucket instead of sitting in the sanitizer water buckets/containers light intensity in the facility observed at sinks! 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Fix all light fixtures so lights are in working order and buckes common... Of fry cartons and straws on floor in office date marking in walk cooler. Equipment thermometer was missing, located incorrectly, or returnables and all TCS food that is hot held 125.: PIC put a lid on dumpster and dumpsters lids open and utensils - durability strength. Date marking in walk in freezer and ice machine so that it can be repaired machine and compartment... Equipment ( reach in cooler of Cleaning sanitize non-food contact surface ( s ) / equipment utensils! * PIC states it has been in walk in cooler of Cleaning working properly or discard unit.Install new tiles places! Containers and buckes with common name with a sticker or marker * Corrective Action: the. Water thermometers are not accurate a tight seal around freezer door a health! Patties until unit can be repaired in to repair the hand washing the premises N ) Handwashing! Will use time as a public health Control for the patties until unit be... Q ) / Capacity.Critical water source and/or hot water is made available all. ( fryer side ) sanitizer bucket by the drive thru window have someone on staff obtain Ohio Department of level... Action: Ensure a Cleaning frequency is in place to prevent tipping.Replace all missing tiles so floor is level tank!

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