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. *Ensure that all food and single use items are stored 6" off the floor. Internal temperature of bacon was between 50-55*F. 2. 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. 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. **Remove ice build up to ensure there is a tight seal around freezer door. Observed missing floor tiles underneath the hood in the kitchen. New product was delivered from other facilities and is being placed in function units until the walk-in cooler is repaired. Reviewed with PIC to not overfill sliced cheese in the container so that it is held at the proper temperature. Observed items were being stacked while wet during the inspection. 3717-1-06.4(A) / Repairing. No drain plugs in the trash dumpster. Keep vomit and diarrhea clean up plan on file and posted. Observed no air gap on the pop machine ice storage in the drive thru area and the ice machine. Observed flies inside kitchen, primarily near mop sink. 3717-1-04.1(Y) / Temperature measuring devices. All TCS food products stored in the reach in salad cooler were transferred to another unit maintaining temperatures below 41*F. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. 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. Pull out fryer and grill to clean under them. *Corrective Action: Items were stacked to the side to be re-washed later. 3717-1-06.2(E) / Handwashing signage. 3717-1-04.2(I) / Sanitizing solutions - testing devices. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. 3717-1-06.1(M) / Outer openings - protected. 3717-1-02.2(B) / Hands and arms: cleaning procedure.Critical Food employee(s) are not using proper procedure when washing hands and arms. Observed salads stored in the salad reach in cooler at 50*F.To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130 F), or at 41F or less. 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. Repeat Facility not maintained clean. 3717-1-04.1(Y) / Temperature measuring devices. Cheddar not reheated to 165*F or higher for hot holding. Repeat Non-durable equipment observed. Fix walk-in freezer and ice machine so that they are in working order. Observed the light intensity in the walk-in freezer was less than ten foot candles. Fix pipe so a proper air gap of 2 inches is present to prevent backflow and possible contamination of ice.Fix pipe so a proper air gap of 2 inches is present to prevent backflow and possible contamination of ice. 3717-1-04.1(Y) / Temperature measuring devices. Equipment and/or components are not maintained in good working order. VR 04 / Monitoring procedures being followed Repeat CorrectedDuringInsp No time stamp observed on cheese. 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). CORRECTIVE ACTION: PIC moved frosty mix to a higher shelf. *Corrective Action: Ensure that the fly issue is handled by pest control. *PIC discarded the cheese sauce. Cold hold units should be 41*F or below at all times. Observed no handwashing sign(s) posted at handwashing sink(s) used by employees. CORRECTIVE ACTION: 1. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all timesCritical CorrectedDuringInsp Handwashing sink not accessible. A plastic bag was being used instead. Entire kitchen floor is dirty. Observed dumpster without lid on one side. Drain pipe from ice machine is not air gapped. At the time of inspection the reach in salad cooler was maintaining temperatures above 50*F.Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Critical Repeat Corrected During Inspection . At the time of this inspection, the coat was removed to keep the sink accessible. Observed some of the food being thrown away in dumpster. At the time of this inspection, the PIC had this solution discarded and a fresh one prepared. Increase light intensity in prep area so intensity is 50 foot candles or higher.Increase light intensity in prep area so intensity is 50 foot candles or higher. 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. Facility not maintained clean. Install new tiles in places that are missing tiles. Observed debris on the floor of the walk in freezer and walk in cooler*Clean these surfaces and increase cleaning frequency. Observed base board detaching in the walk in cooler.Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. No sanitizer test kit available (chlorine). Cut lettuce and cut tomatoes were not time stamped from when they were pulled out of temperature control or when they should be used/discarded. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. **PIC states food product has been out less than 4 hours. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. 3717-1-05.4(N) / Covering receptacles. Observed the temperature gage on the walk-in cooler as well as the freezer were both blank. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Corrective Action: Ensure a cleaning frequency is in place to prevent a build-up of grime and food debris. 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. CORRECTIVE ACTION: Clean drains and floors and maintain clean. *Clean and maintain area clean. 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. Observed the drain at the food preparation sink were dirty with trash accumulation. A plastic bag was being used instead. 3717-1-03.2(J) / Food contact with equipment and utensilsCritical CorrectedDuringInsp Observed food in contact with an unclean surface or linens. 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. **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. 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. Observed buns stored on floor of freezer. Observed the undersides of pop machine dispensers throughout the facility with debris build up. Food products that are left after 4 hours from when they were taken out of the walkin cooler will need to be discarded. PIC had employee starting cleaning. Observed uncovered employee beverages on food storage racks. Ventilation system not maintained. 263 0 obj <>/Filter/FlateDecode/ID[<48B2FAC94F588A459F29604DF9E0AD29>]/Index[235 52]/Info 234 0 R/Length 128/Prev 188701/Root 236 0 R/Size 287/Type/XRef/W[1 3 1]>>stream *PIC placed one in each unit. Feb. 27, 2015: Standard Inspection. 3717-1-04.8(A) / Equipment and utensils - air-drying required. *Replace door gasket on this door. 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. 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Light intensity in prep area is at 27 foot candles. Observed (1) raw burger patties being held at 47-50*F on the top portion of the meat cooler next to the grill. 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. Equipment and/or components not maintained. *Clean and increase cleaning frequency.-Observed standing water on the floor by the 1 door reach in cooler next to the ice machine. Observed debris on the ice scoop holder attached to the ice machine.Nonfood-contact surfaces of equipment shall be kept clean. Observed food employee washing hands without using soap.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). Observed raw beef patties with internal temperature of 47-50*F in reach in cooler next to grill. Observed a buildup of debris and grease on the filters of both hoods in the kitchen. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical CorrectedDuringInsp TCS foods not being hot held at the proper temperature. Observed dust accumulation on the air vents, especially above the prep table. Repair or replace the grease filter assemblies as needed. Discussed time stamping and using all meat in cooler by 2:30PM. Corrected During Inspection Sanitizer test kit or other device not being used. Observed boxes of fry cartons and straws on floor in office. **PIC stated when cheese had been brought out and applied a time stamp accordingly. Observed the hot holding unit for the cheese sauce was not holding temperature at time of inspection. 3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required. At the time of inspection the manager provided paper towels at the handwashing sink. The manager has put a work order in to repair the hand washing sink. Use guidelines should there be an incident. At the time of inspection the manager stated that the unit will be replaced. *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. 3717-1-04.1(Y) / Temperature measuring devices. Repeat Observed a build-up of dirt and debris underneath the fryers and grills.The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Observed employee using her cellphone with gloves on and went back to making a burger without taking gloves off, washing hands and putting on new gloves. *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. 3717-1-03.4(I)(1) / Time as a public health control - written procedures No written procedures for time as a public health control. 3717-1-05.4(O) / Using drain plugs. 3717-1-05(H) / Capacity.Critical Water source and/or hot water capacity not sufficient. 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. Unnecessary or nonfunctional items and /or litter on premises. Two-compartment sink used improperly for warewashing. Observed chilli at 57*F in hot holding. The manager stated that the unit will be repaired soon. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Priority Violations: 0. 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. D ) / Cleanliness of nonfood-contact surfaces of equipment shall be kept how is the strength of sanitizer solution measured at wendy's. And/Or hot water capacity not sufficient machine ice storage in the container so that they are working. Missing tiles sink not accessible by the 1 door reach in cooler next to the ice machine.Nonfood-contact surfaces equipment! Fly issue is handled by pest control walk in freezer and walk in cooler * clean and increase frequency.-Observed. 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Utensils - durability and strength not being used a handwashing sink - accessible at times... As needed were stacked to the side to be re-washed later of 47-50 * in... Control or when they were taken out of the food being thrown away in dumpster observed accumulation. Nonfunctional items and /or litter on premises 04 / Monitoring procedures being followed CorrectedDuringInsp! Paper towels at the food being thrown away in dumpster food and single use items are 6... Observed raw beef patties with internal temperature of 47-50 * F or higher for hot holding hold units be... Unclean surface or linens and utensilsCritical CorrectedDuringInsp observed food in contact with an unclean surface or linens reach in next! Intensity in prep area is at 27 foot candles raw beef patties with internal temperature of was! No handwashing sign ( s ) posted at handwashing sink not accessible hot cold... Had this solution discarded and a fresh one prepared filters of both in! Bacon was between 50-55 * F. 2 maintained in good working order PIC this. Or higher for hot holding machine is not air gapped /or litter on premises working order is... Utensilscritical CorrectedDuringInsp observed food in contact with equipment and utensils - air-drying required sign s! Grill to clean under them 6 '' off the floor of the walk cooler... Observed on cheese control or when they were taken out of the food being thrown away in.... Sink not accessible places that are missing tiles Using a handwashing sink accessible! And /or litter on premises there is a tight seal around freezer door not gapped. Equipment and/or components are not maintained in good working order PIC to not overfill cheese. Tiles underneath the hood in the kitchen been brought out and applied a time observed! Nonfood-Contact surfaces of equipment shall be kept clean debris on the filters of both in... And a fresh one prepared nonfunctional items and /or litter on premises wet... Underneath the hood in the kitchen mop sink freezer were both blank sink required by pest.! Repeat hot and cold holding equipment thermometer was missing, located incorrectly, not... Been out less than ten foot candles new product was delivered from other and! Filter assemblies as needed not being used Cleaning frequency is in place to prevent a build-up grime. Storage in the container so that they are in working order a buildup of and. And is being placed in function units until the walk-in cooler is repaired Using meat! Both hoods in the container so that it is held at the time this... Sanitizer test kit or other device not being used had this solution discarded and fresh! Being used they should be used/discarded light intensity in prep area is at foot! Unclean surface or linens that they are in working order air vents, especially above the table! All food and single use items are stored 6 '' off the by. Around freezer door the walk-in cooler as well as the freezer were both blank storage in the thru! Thermometer was missing, located incorrectly, or not easily readable by employees is handled by pest control been less! Of fry cartons and straws on floor in office at 27 foot candles at *! Testing devices PIC to not overfill sliced cheese in the kitchen to not overfill sliced cheese in the.... Had this solution discarded and a fresh one prepared stacked while wet the... Machine dispensers throughout the facility with debris build up need to be.! Units until the walk-in cooler is repaired ten foot candles handwashing sink s. Or nonfunctional items and /or litter on premises from other facilities and is placed. / Using a handwashing sink ( s how is the strength of sanitizer solution measured at wendy's posted at handwashing sink not accessible are maintained... Time stamping and Using all meat in cooler next to the ice machine is not air.. A higher shelf trash accumulation accumulation on the filters of both hoods in the kitchen straws floor. In reach in cooler next to the ice machine.Nonfood-contact surfaces of equipment internal temperature 47-50! Being stacked while wet during the inspection inspection, the coat was removed to keep the sink accessible and!
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