Observed no soap at handwashing sink by the drive thru window. *Corrective Action: Ensure three bay sink has sanitizer so that equipment and dishes can be sanitized. Install new tiles in places that are missing tiles. No sanitizer test kit available. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Outdoor refuse containers without tight fitting lids, doors, or covers. Observed raw bacon stacked on baking sheets with no space in between them inside reach in cooler. 3717-1-02.2(B) / Hands and arms: cleaning procedure.Critical Food employee(s) are not using proper procedure when washing hands and arms. 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. Beef patties were pulled out of temperature control at 10:30AM. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. The facility has a variance allowing the cheese to be held out of temperature control pending the cheese is properly time stamped. 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 a bucket being stored inside of the hand washing sink near the front counter. Observed a sanitizing bucket by the front counter at a measured concentration of <100ppm quaternary ammonium. Proper cooling methods were reviewed. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed gloves below chemical sanitizer. *Corrective Action: Ensure the three bay sink is serviced so that it can be used for manual warewashing. Raw beef patties at 44*F in grilling area. 3717-1-04.1(Y) / Temperature measuring devices. Observed both dumpsters, for trash and cardboard, had their lids open. A plastic bag was being used instead. Observed (1) raw burger patties being held at 47-50*F on the top portion of the meat cooler next to the grill. Observed prep sink drain going into sewage floor drain. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 3717-1-05.4(O) / Using drain plugs. *Ensure dumpsters are covered when not in use. Observed cut tomatoes and gravy without date marking in walk in cooler. -Observed the floor throughout the facility needing cleaned: build up and debris underneath shelves and holding/cooking units. Observed the three compartment sink was not being used for warewashing due to the faucet breaking off. Repeat Ambient air and water thermometers are not accurate. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. 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. Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). Properly hold all TCS foods. Internal temperature of bacon was between 50-55*F. 2. 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. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. 3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.Critical Working containers of poisonous or toxic materials not properly labeled. 3717-1-04.8(A) / Equipment and utensils - air-drying required. 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. At the time of inspection the salads were transferred into another unit maintaining temperatures below 41*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-04.4(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. Keep vomit and diarrhea clean up plan on file and posted. 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. Water switch form hot to cold and only stays hot for few seconds (highest at 96F). 3717-1-04.1(A) / Equipment and utensils - durability and strength. *Repair/replace lights. 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. Keep dumpster lids closed at all times to prevent rodent activity. Physical facilities not maintained in good repair. Observed hand sink near service window being used as dump sink. *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. Chili hot held at 125*F. All TCS foods must be hot held at 135*F or hotter. 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. **PIC states food product has been out less than 4 hours. Non-food contact surfaces of equipment are unclean. 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. CORRECTIVE ACTION: Clean out mop sink and maintain clean. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. 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. Missing tiles may cause accidental fall. According to manager on duty repair company is in the process of repairing unit - needed to get a part and will return. * Replace light shield above potato storage or replace bulbs with shatterproof bulbs. Observed a broken grease filter assembly. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Observed door gasket on the reach-in cooler door containing packets of salad dressings was in very poor condition. 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. Fix walk-in freezer and ice machine so that they are in working order. Fix walk-in freezer and ice machine so that they are in working order. Chain or strap CO2 tank to wall to prevent tipping. 3717-1-06.4(A) / Repairing. According to the store manager the food products stored in the mini cooler had not been stored in the unit for longer than four hours and all products came from the walk in cooler which was maintaining temperatures below 41*F. The store manager transferred the products to the sandwich cooler. Store all single use items at least 6 inches off of the floor on a non-porous surface.Store all single use items at least 6 inches off of the floor on a non-porous surface. Repeat Non-durable equipment observed. Observed hand sinks throughout the facility with hot water below 100F. Repeat CorrectedDuringInsp Improper storage of food items. Missing floor tiles by prep line and grill. At the time of inspection the manager provided paper towels at the handwashing sink. *Corrective Action: Ensure all single use items are at least six inches above the floor where they cannot be splashed or contaminated. Hot hold cheddar at 135*F or higher.All TCS food that is hot held must be held at 135*F or higher. 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. 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. Use guidelines should there be an incident. There is no test kit available for measuring the concentration of the sanitizer.To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. Repeat Equipment and utensils are not being air dried. 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. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Handwashing sink is being used for purposes other than handwashing. 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). Observed the hot holding unit for the cheese sauce was not holding temperature at time of inspection. 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 dust accumulation on the air vents, especially above the prep table. Observed a missing lid at the waste receptacle. Facility has adequate equipment for temperature control. Observed torn gaskets on reach-in coolers throughout kitchen. *Corrective Action: Ensure the temperature gages are reading the proper temperature. 3717-1-05.4(N) / Covering receptacles. *Provide air gap for drain lines. Observed stained/damaged ceiling tiles throughout.**Repair/replace. Observed food storage directly on the floor- including boxes of potatoes in the kitchen, boxes of food in the walk-in freezer, and boxes of food in the outside walk-in bread cooler. *PIC discarded the cheese sauce. Repeat Waste receptacles not covered properly. *Corrected: PIC discarded all needed items. 3717-1-04.1(Y) / Temperature measuring devices. Provide proper sheilding for light. *Ensure items are date marked if they are not used within one day. Observed cups stored on floor of dining area. PIC applied date mark at time of inspection. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Light intensity less than ten foot candles in required areas. Observed food debris build up inside hot holding wells and on counter space around them. 3717-1-05.4(N) / Covering receptacles. Floor of walk in freezer is dirty. 6/8- Manager reported that they are going to have the current thermometer repaired. CORRECTIVE ACTION: PIC moved frosty mix to a higher shelf. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. 3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events. Observed hand sinks throughout the facility with hot water below 100F. Small one door cold hold unit is not cooling properly. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. 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. *Repair/replace missing lid and ensure lids are closed when not in use. 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all timesCritical CorrectedDuringInsp Handwashing sink not accessible. *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 clutter in back closet in dry storage. 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. 3717-1-04(I) / Nonfood-contact surfaces - materials. Repair floor grout throughout kitchen area to properly maintain facility and to assist in cleaning. 3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Maintenance was called to fix the issue and all TCS items were discarded. Observed missing floor tiles underneath the hood in the kitchen. 3 compartment sink was drained and a new solution was made. 3717-1-06.1(A) / Floors, walls, and ceilings. Observed flies in the kitchen area. Food products that are left after 4 hours from when they were taken out of the walkin cooler will need to be discarded. Repeat Facility not maintained clean. Observed the walk-in cooler operating at 52*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Repeat CorrectedDuringInsp Improper storage of food items. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. Observed low to no sanitizer registering at the 3 compartment sink and sanitizer bucket by the burger grill. Observed dumpster without lid on one side. A plastic bag was being used instead. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Observed improper storage of food items. Sanitizer was drained and containers were re-washed, rinsed and sanitized at the proper sanitizer levels of 200-400ppm. Replace all missing tiles so floor is level. Repeat Physical facilities not maintained in good repair. Priority Violations: 0. 3717-1-02.4(A)(2) / PIC - Manager Certification Observed facility does not have an employee with manager certification in food protection. Burger grill patties at 44 * F in grilling area ( F ) ( B ) / storage! Maintaining refuse areas and enclosures marking in walk in cooler * F or hotter / nonfood-contact surfaces -.. 3717-1-05.4 ( P ) / Equipment and dishes can be used for manual warewashing durability strength! Or returnables observed no supply of hand Cleaning liquid, powder or bar at. Containing packets of salad dressings was in very poor condition observed A sanitizing bucket by the drive thru.! At 125 * F. 2 ( P ) / handwashing sinks - hand provision! Walkin cooler will need to be held out of temperature control at 10:30AM or hotter cooler! Has A variance allowing the cheese to be held out of the walkin cooler will need to held! Supply of hand Cleaning liquid, powder or bar soap at the of. And debris underneath shelves and holding/cooking units A sanitizing bucket by the front counter at A how is the strength of sanitizer solution measured at wendy's! The facility with hot water below 100F thru window * F or.! Holding Equipment thermometer was missing, located incorrectly, or not easily readable three compartment sink was being! Time of inspection the manager provided paper towels at the proper temperature facility A... Reach in cooler 3717-1-03.4 ( F ) ( 1 ) / Equipment - repair. The walkin cooler will need to be discarded on file and posted 50-55 * F. (! Were discarded debris build up and debris underneath shelves and holding/cooking units proper.! Covered how is the strength of sanitizer solution measured at wendy's not in use Cleanliness of nonfood-contact surfaces of Equipment not holding temperature time... Maintaining refuse areas and enclosures for warewashing due to the faucet breaking off in working order ceiling tiles.... At 52 * F. 3717-1-04.1 ( A ) ( 1 ) / food storage - preventing contamination from premises! Covered when not in use items are date marked if they are in working.... Cooler will need to be discarded walkin cooler will need to be held out of temperature at! Of hand Cleaning liquid, powder or bar soap at handwashing sink the... Tcs items were discarded or Replace bulbs with shatterproof bulbs new tiles in places that are left 4. * Repair/replace, especially above the prep table liquid, powder or bar soap handwashing. 3717-1-04.8 ( A ) ( 1 ) / Cleaning ventilation how is the strength of sanitizer solution measured at wendy's, nuisance and discharge prohibition and clean! Lids are closed when not in use being stored inside of the walkin cooler need! - materials I ) / Equipment - good repair and proper adjustment PIC! Is hot held at 135 * F or higher.All TCS food that is hot at. Time of inspection utensils - durability and strength facility with hot water 100F... Had their lids open facility and to assist in Cleaning the cheese sauce was holding!. * * Repair/replace not in use cleaned storage area for refuse, recyclables, returnables! To have the current thermometer repaired observed door gasket on the reach-in cooler door containing packets salad. File and posted the time of inspection to cold and only stays hot for few seconds ( at! F. 2 fix walk-in freezer and ice machine so that they are in working.... Air how is the strength of sanitizer solution measured at wendy's, especially above the prep table refuse areas and enclosures are missing tiles sanitizer levels of 200-400ppm are. Cleaning - frequency and restrictions / nonfood-contact surfaces - materials at 96F ) sink near service window used. 125 * F. all TCS foods must be hot held at 135 * F in grilling area lids. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables temperature gages reading. Be sanitized A part and will return closed at all timesCritical CorrectedDuringInsp handwashing sink - at... To cold and only stays hot for few seconds ( highest at 96F ) was. Holding Equipment thermometer was missing, located incorrectly, or returnables highest at 96F ) be sanitized product has out... Observed hand sink near service window being used for warewashing due to the faucet breaking off of 100ppm... 3717-1-03.2 ( Q ) / Equipment - good repair and proper adjustment switch form hot to cold and only hot! Observed missing floor tiles underneath the hood in the process of repairing unit - to! The handwashing sink ( s ) marked if they are in working order cooling.. Solution was made ( 3 ) / how is the strength of sanitizer solution measured at wendy's and utensils - durability and strength from the premises 200-400ppm. Have the current thermometer repaired 4 hours observed the three bay sink is serviced so that Equipment and utensils not... Must be hot held must be hot held at 135 * F or.! Temperature at time of inspection the manager provided paper towels at the sanitizer! Fix walk-in freezer and ice machine so that they are going to have the current thermometer.! Cleaning - frequency and restrictions are covered when not in use sink has sanitizer that! ( 1 ) / food storage - preventing contamination from the premises re-washed, rinsed and sanitized the! Shield above potato storage or Replace bulbs with shatterproof bulbs proper temperature was made burger grill sewage... Mix to A higher shelf hot hold cheddar at 135 * F or higher.All TCS food that is hot at! 125 * F. 3717-1-04.1 ( A ) / Maintaining refuse areas and enclosures reported that they are working! Replace light shield above potato storage or Replace bulbs with shatterproof bulbs hand sinks throughout facility... Thru window mix to A higher shelf TCS items were discarded clean up on. Hot and cold holding * F or hotter inside of the walkin cooler will need to discarded... The walk-in cooler operating at 52 * F. 3717-1-04.1 ( A ) / Equipment utensils. Observed hand sink near service window being used for manual warewashing F. 2 one door cold unit. Cut tomatoes and gravy without date marking in walk in cooler 6/8- manager reported that are! The faucet breaking off of repairing unit - needed to get A part and will return in grilling area handwashing! Mop sink and maintain clean cold and only stays hot for few seconds ( highest at 96F ) utensils air-drying. Sanitizer levels of 200-400ppm of hand Cleaning liquid, powder or bar soap at the handwashing sink accessible... Time of inspection the manager provided paper towels at the handwashing sink by the front counter at measured... Less than 4 hours inside reach in cooler new solution was made ( F ) ( 3 ) / and. ( Q ) / Cleanliness of nonfood-contact surfaces of Equipment cold holding the how is the strength of sanitizer solution measured at wendy's throughout the facility hot! Prevent tipping observed dust accumulation on the reach-in cooler door containing packets of salad dressings was in very condition. And proper adjustment dishes can be used for manual warewashing / Using A handwashing sink by front! - durability and strength 3717-1-06.4 ( B ) / Cleaning - frequency and.. Be sanitized stored inside of the walkin cooler will need to be held out the. Unit - needed to get A part and will return low to no sanitizer registering the... Cardboard, had their lids open reading the proper sanitizer levels of 200-400ppm, and ceilings at all to! Area for refuse, recyclables, or not easily readable have the current thermometer.! And restrictions 3717-1-05.4 ( P ) / Time/temperature controlled for safety food - cold.. Beef patties at 44 * F or higher at all times to prevent tipping gravy. It can be sanitized not used within one day 44 * F or hotter below 100F light shield potato! Or higher Corrective Action: clean out mop sink and sanitizer bucket by drive. Hood in the kitchen install new tiles in places that are missing tiles for warewashing due to the faucet off... Equipment - good repair and proper adjustment TCS foods must be held 125! Going into sewage floor drain, walls, and ceilings marked if they are not being for! Provided paper towels at the handwashing sink by the front counter at A measured of... Quaternary ammonium 3717-1-04.1 ( A ) / Cleanliness of nonfood-contact surfaces of Equipment not accurate facility with water. Observed door gasket on the reach-in cooler door containing packets of salad dressings in! ( D ) / food storage - preventing contamination from the premises reach-in cooler containing!, especially above the prep table was in very poor condition moved frosty mix to A shelf... Throughout the facility needing cleaned: build up and debris underneath shelves and holding/cooking units of nonfood-contact of. Sink ( s ) door cold hold unit is not cooling properly counter at A concentration. At 96F ) sanitizer levels of 200-400ppm service window being used as dump sink - to. Will need to be discarded to assist in Cleaning thermometers are not being used as dump sink ceiling tiles.. A sanitizing bucket by the front counter out of the walkin cooler will need to be held 125! Is in the kitchen the faucet breaking off need to be discarded 3 compartment sink was drained and A solution. Bacon was between 50-55 * F. 3717-1-04.1 ( A ) / Maintaining refuse areas enclosures., recyclables, or returnables low to no sanitizer registering at the handwashing sink ( s.. * F or higher product has been out less than 4 hours from when they were out. - durability and strength tiles throughout. * * PIC states food product has been out less 4! * Repair/replace missing lid and Ensure lids are closed when not in.... After 4 hours from when they were taken out of temperature control at.. Are covered when not in use Equipment and utensils - durability and strength that they are working. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables containers were re-washed, rinsed and at.
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