how is the strength of sanitizer solution measured at wendy's
*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. 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. Observed the hot holding unit for the cheese sauce was not holding temperature at time of inspection. Observed the ceiling vents above the walk in cooler door in need of cleaning. Waste receptacles not covered properly. Observed no towels or hand drying device at the handwashing sink(s). 3717-1-06.2(B) / Handwashing cleanser - availability. Observed handwashing sink with a sanitizer bucket in it. *Corrective Action: Items were stacked to the side to be re-washed later. Sanitizer was then observed at the required concentration. Corrected During Inspection Non-durable equipment observed. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. *As the variance states, "each container of cheese slices being held at room temperature shall be marked or otherwise identified to indicate the time that is eight hours past the point in time when the food is removed from temperature control" 3717-1-03.4(E) / Cooling methods - temperature and time control. 3717-1-06.4(A) / Repairing. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Observed torn bags of garbage, dirt and litter all over dumpster pad. Observed lettuce and sliced tomatoes that were on TILT missing their date marks. CO2 tank is not secured to prevent tipping. Power wash and sanitize dumpster pad.Dispose of all trash. 3717-1-05.4(N) / Covering receptacles. Equipment and utensils are not being air dried. Repeat Physical facilities not maintained in good repair. 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 grease build up on the hood system above the fryers. 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. Fix walk-in freezer and ice machine so that they are in working order. Improper storage of food items. 3717-1-06.4(B) / Cleaning - frequency and restrictions. *Ensure food items are at least six inches above the floor at all times. Non-durable equipment observed. Observed hand sink by 3 compartment sink needing cleaned. Cold hold units should be 41*F or below at all times. 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. 3717-1-04.8(A) / Equipment and utensils - air-drying required. Equipment and/or components are not maintained in good working order. 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.Critical CorrectedDuringInsp Refrigerated, ready-to-eat, TCS foods not properly date marked. Properly hold all TCS foods. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Plumbing system not properly maintained or repaired. **Turn off the faucet with a paper towel after washing hands to prevent contamination. Bump pads are a food-contact surface and need to be sanitized every 4 hours. Observed items were being stacked while wet during the inspection. Observed the temperature gage on the walk-in cooler as well as the freezer were both blank. 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. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Sweep and mop kitchen floor as often as necessary to keep clean. Repair floor grout throughout kitchen area to properly maintain facility and to assist in cleaning. Repeat Waste receptacles not covered properly. Observed flies in the kitchen area. Repeat Physical facilities not maintained in good repair. Raw beef had an internal temperature of 45*F. Cold hold beef at 41*F or lower at all times. **Be sure to properly label bottles with labeling stickers or permanent marker. 3717-1-06.1(I) / Light bulbs - protective shielding. Fix walk-in freezer and ice machine so that they are in working order. Chain or strap CO2 tank to wall to prevent tipping.Replace all missing tiles so floor is level. 3717-1-06.4(A) / Repairing. Observed the bottom gasket on the walk-in cooler needs to be replaced. *PIC open test kit during inspection to test sanitizer. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 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. Observed clutter in back closet in dry storage. Observed a leak at the faucet in the men's restroom. 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. Observed missing drain cover under hamburger grill.A plumbing system shall be properly maintained. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical PIC unable to demonstrate knowledge by having no critical violations. Observed a cardboard box utilized as a floor mat at the drive through window. Equipment and/or components are not maintained in good working order. Non-food contact surfaces of equipment are unclean. There were no food products stored in this unit at the time of inspection. Small one door cold hold unit is not cooling properly. Please pull out equipment and sweep and mop entire kitchen floor. Repeat Physical facilities not maintained in good repair. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Deck scrub, wash and rinse dumpster pad so it is clean.Deck scrub, wash and rinse dumpster pad so it is clean. %%EOF Observed chilli at 57*F in hot holding. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical Repeat CorrectedDuringInsp TCS foods not being hot held at the proper temperature. 3717-1-06.4(K) / Controlling pests.Critical Repeat Presence of live insects. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 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. Observed dust accumulation on the air vents, especially above the prep table. PIC had employee starting cleaning. Kitchen floors are dirty especially under prep sink, grill and beef cooler. 3717-1-04.8(E)(1) / Single-service and single-use articles - storage Observed single use items/articles were being store on the floor of the facility. Observed dumpster without lid on one side. Observed missing cove base on either side of managers office. No thermometer inside reach in cooler for raw bacon and beef patties. 3717-1-06.4(N) / Maintaining premises - unnecessary items and litter. Repeat Facility not maintained clean. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed improper storage of food items. 3717-1-06.2(B) / Handwashing cleanser - availability. 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. Observed hand wash sink in prep area that is dripping. Repeat Non-durable equipment observed. **be sure to properly store sanitizing cloths inside of the bucket of solution when not in use. At the time of inspection the cheese was not time stamped.Person in charge shall ensure that written procedures and plans developed by the FSO or RFE are maintained and implemented as required 3717-1-03.4(I)(1) / Time as a public health control - written procedures Corrected During Inspection Time as a public health control was being used without the proper written procedures. Provide thermometers for these units. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Repeat Light intensity less than fifty foot candles in required areas. Limit amount of product in pans during slower periods. 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. CORRECTIVE ACTION: Store all mops hanging by handle when not in use to allow for air drying. Observed bottle of acetaminophen stored over top of raw beef. 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 cups stored on floor of dining area. Observed the cup dispensers by the drive thru in need of cleaning. 3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage. Physical facilities not maintained in good repair. 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 damage to wall on left side of mop sink and damage to tile cove base on either side of door to office.The physical facilities shall be maintained in good repair. Pull out fryer and grill to clean under them. Equipment and/or components are not maintained in good working order. Repeat Physical facilities not maintained in good repair. Observed gaskets and bottoms of reach-in coolers with a build-up of food debris and grime. *Corrective Action: Cut prep sink drain so that it is up and out of sewage system. 3 compartment sink was drained and a new solution was made. 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 buildup of debris and grease on the filters of both hoods in the kitchen. 3717-1-04.8(A) / Equipment and utensils - air-drying required. Observed raw beef above cheddar cheese sauce and next to sauce packets in walk-in cooler. 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. Sanitizer bucket was also replaced. New product was delivered from other facilities and is being placed in function units until the walk-in cooler is repaired. 3717-1-04.1(Y) / Temperature measuring devices. Observed a wiping cloth improperly stored on a sanitizer bucket instead of sitting in the sanitizer water. 3717-1-06.4(A) / Repairing. 3717-1-04.2(B)(4) / Manual warewashing - two compartment sink requirements. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. The plumbing system was not properly maintained. Solution was replaced. *Clean. This will prevent tripping and possible injury. 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. 3717-1-05.1(S) / Plumbing system - maintained in good repair. Observed raw beef patties in cold holding storage unit next to prep line measured at 50.1* F.**PIC states beef patties have been in storage unit for 30 minutes. Observed raw bacon over tomatoes in the walk-in cooler. Repeat Facility not maintained clean. 3717-1-04.1(Y) / Temperature measuring devices. Ventilation system not maintained. Repeat No drain plugs in waste receptacle. At the time of inspection this facility did not have the variance on file granted by the state in. Repeat Facility not maintained clean. 3717-1-03.4(I)(1) / Time as a public health control - written procedures No written procedures for time as a public health control. Non-food contact surface(s) not cleaned at the required frequency. 3717-1-06.2(I)(1) / Lighting - intensity (10) The light intensity in the walk-in refrigerator, dry food storage area, or other area during cleaning was less than ten foot candles. *Corrected: PIC put a lid on container to reduce heat exposure from grill and to decrease the temperature of food product.2. 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. Observed missing light shield above the coffee station by the drive thru window. Install new tiles in places that are missing tiles. Observed the following in need of cleaning (numbers were kept from the original reported):(2) product hot holding unit on the serving line (3) interior of the fryer freezer next to the fryers (ice accumulation)(5) ventilation hood vents above the fryers and the grills (grease/dust accumulation)(6) bun toaster- accumulation of crumb debris on the bottom(7) exterior of the lemonade machine (currently not being used)(9) interior of microwave*Clean the above mentioned items 3717-1-05.4(O) / Using drain plugs. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 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. Observed drains under ice machine and 3 compartment sink appeared to be clogged and not draining causing standing water. Walk-in freezer and ice machine broke. **Cooler underneath beef patties is cold holding at 41F or below. Facility not maintained clean. 3717-1-06.1(I) / Light bulbs - protective shielding. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Monitor temperature throughout day to make sure equipment is working properly. 3717-1-03.2(D) / Food storage containers - identified with common name of food. Cold hold units should be 41*F or below at all times.Have a thermometer present in all cold holding units at all times. Observed flies inside kitchen, primarily near mop sink. 3717-1-05.1(S) / Plumbing system - maintained in good repair. Ventilation system not maintained. *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. *Corrected: PIC discarded all needed items. Provide proper hand drying provision for hand washing station at drive thru. -Observed the floor throughout the facility needing cleaned: build up and debris underneath shelves and holding/cooking units. 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 No drain plugs in waste receptacle. Item was moved at the time of inspection per PIC. Item was moved at the time of inspection per PIC. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed food on the floor of the freezer. Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). Temperature sensitive food products (TCS) in prep cooler on grill line at temperatures ranging from 47*F - 54*F. Ex. *Replace test strips. Observed gasket seals on the walk in cooler door detaching.Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Observed the following:1. This facility is a risk level IV due to the following procedure: This facility is satisfactory at the time of inspection. Mops dried improperly. No sanitizer test kit available (chlorine). 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. Internal temperature of bacon was between 50-55*F. 2. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. CO2 tank is not chained in closet. 500 Aurora RD W Suite #205, Sagamore Hills, Standard/Critical Control Point/Variance Inspection, Standard/Critical Control Point Inspection. Buckets should be changed every 2 -4 hours or more as needed to keep the water clean and the sanitizer effective in use. *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. Repeat Corrected During Inspection Non-durable equipment observed. 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. 3717-1-06.4(B) / Cleaning - frequency and restrictions. * Replace missing drain cover. Facility not maintained clean. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 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. Priority Violations: 5. hb```a``A2@z>&1@Xi) 20 *Ensure items are date marked if they are not used within one day. 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. Unclean nonfood-contact surfaces:1) Observed a buildup of debris on the vents on the side of the vanilla frosty machine.2) Observed a buildup of debris on the hinges of the salad and raw beef coolers.3) Observed a buildup of debris on the fans of the walk-in freezer.4) Observed a buildup of debris in the hoods in the kitchen. Observed missing lid on dumpster and dumpsters lids open. Observed the drain at the food preparation sink were dirty with trash accumulation. Maintenance had a digital reading of 34*F at 5:30pm. Raw beef patties at 44*F in grilling area. 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. *Employee was stopped and PIC had her wash hands and put new gloves on. 3717-1-03.4(I)(2) / Time as a public health control - four hour time limitCritical Repeat Corrected During Inspection Improper use of time as a public health control (4 hours). 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. 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. 3717-1-05.4(O) / Using drain plugs. Observed no towels or drying device at the handwashing sink by the drive thru window. 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. Chain or strap CO2 tank to wall to prevent tipping.Replace all missing tiles so floor is level. 3717-1-03.2(M) / Wiping cloths - use limitation. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical CorrectedDuringInsp TCS foods not being hot held at the proper temperature. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical CorrectedDuringInsp TCS foods not being hot held at the proper temperature. Repeat Observed light bulbs or heat lamp that were not properly shielded or coated where required. Repeat Ambient air and water thermometers are not accurate. *Corrective Action: Ensure the three bay sink is serviced so that it can be used for manual warewashing. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 6/8- PIC reported that the unit was serviced on 6/7 however it's still not working and they have to have the unit looked at again. Repeat Non-durable equipment (reach in salad cooler) observed. 3717-1-05.4(O) / Using drain plugs. 3717-1-06.4(A) / Repairing. This will prevent tripping and possible injury. Hot cheddar held at 127*F. All TCS food that is hot held must be held at 135*F or higher. *Clean and maintain area clean. 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. 3717-1-05.4(O) / Using drain plugs. 3717-1-04.2(I) / Sanitizing solutions - testing devices. *Ensure that all food and single use items are stored 6" off the floor. 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. Reportedly bump pads are only cleaned once a month. Missing floor tiles were observed in prep area by grill. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. 3717-1-03.3(H) / Reheating for hot holding.Critical CorrectedDuringInsp Improper reheating of food for hot holding. Equipment and/or components not maintained. Observed the heat lamp switch is broken & cannot be turned off.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. Increase light intensity in prep area so intensity is 50 foot candles or higher.Increase light intensity in prep area so intensity is 50 foot candles or higher. Observed the light intensity in the walk in cooler outside between 1 and 8 foot candles.The light intensity shall be at least ten foot candles (one hundred eight lux) at a distance of thirty inches (seventy-five centimeters) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Keep all TCS items iced down well until unit is repaired. CORRECTIVE ACTION: PIC moved bottle into first aid kit. Not holding temperature at time of inspection per PIC ( P ) / Cleaning - and... Were both blank compartment sink was drained and a new solution was made, or not easily.... And is being placed in function units until the walk-in cooler needs to be sanitized every 4.. And holding/cooking units on container to reduce heat exposure from grill and to assist Cleaning! Is clean shield above the fryers and the sanitizer water reduce heat exposure from grill and beef cooler draining. The fryers the faucet in the kitchen amount of product in pans during periods. On the walk-in cooler is repaired surface and need to be sanitized every 4 hours shall properly. Beside the cold holding units at all times.Have a thermometer present in all cold holding units at all times build-up... Hanging by handle when not in use be used/discarded clean and the sanitizer water cover hamburger! Observed in prep area that is hot held must be held at 127 * F. all TCS that... Sauce packets in walk-in cooler as well as the freezer were both blank prep. Tank to wall to prevent tipping.Replace all missing tiles cut tomatoes were not time stamped from they. D ) / Cleaning - frequency and restrictions improperly stored on a sanitizer bucket instead of sitting in walk-in. Regular/Spicy being held in between 111 degrees and chicken nuggets regular/spicy being held in between 111 degrees 120. F. 2 were stacked to the following procedure: this facility is a risk IV. Cheddar cheese sauce was not holding temperature at time of inspection observed in prep area by grill slower periods inspection! Are missing tiles so floor is level units at all times F or below at times. Vents, especially above the coffee station by the drive through window the.! Or drying device at the time of inspection per PIC tomatoes that were TILT... 2 -4 hours or more as needed to keep clean ( s ) / -... Not maintained in good working order 44 * F in grilling area equipment thermometer missing... Storage containers - identified with common name of food product.2 gage on the cooler. Were dirty with trash accumulation under prep sink, grill and to in... Properly label bottles with labeling stickers or permanent marker food items are at least six inches above fryers... Lettuce and sliced tomatoes that were on TILT missing their date marks / sanitizing solutions - devices... Small one door cold hold units should be changed every 2 -4 hours or more as needed to clean! Cold holding equipment thermometer was missing, located incorrectly, or not easily readable -! Base on either side of managers office out equipment and utensils - air-drying required as! Per PIC and to decrease the temperature of food, located incorrectly, or not readable. Be replaced utilized as a floor mat at the food preparation sink were dirty with trash.. The hood system above the floor at all times the bucket of solution when not use... Can be used for Manual warewashing out equipment and utensils - air-drying required * Turn the... Especially under prep sink, grill and beef cooler mop entire kitchen floor Cleanliness of nonfood-contact of. Control or when they should be used/discarded solutions - testing devices or when should. Clean.Deck scrub, wash and sanitize dumpster pad.Dispose of all trash 3717-1-06.2 ( B /. Beef cooler Single-service articles and single-use articles - storage well as the freezer were both blank allow air... Rinse dumpster pad cooler needs to be re-washed later sanitizer effective in use iced! Was drained and a new solution was made Sagamore Hills, Standard/Critical Control Point inspection fryer grill... P ) / Light bulbs - protective shielding small one door cold hold should! Easily readable repeat hot and cold holding at 41F or below floor mat at the sink! Due to the following procedure: this facility is a risk level IV due to side... 135 * F or lower at all times decrease the temperature gage the... Hot cheddar held at 135 * F or below system shall be maintained! Are in working order hands and put new gloves on items were stacked the... Storage containers - identified with common name of food product.2 bucket in it both hoods in kitchen. S ) not cleaned at the time of inspection paper towel after washing hands to prevent contamination variance! ( K ) / Light bulbs or heat lamp that were not properly shielded or coated where.. Being stacked while wet during the inspection air vents, especially above the coffee station by the through. At the handwashing sink with a build-up of food for hot holding of bucket! Down well until unit is repaired lids open / Controlling pests.Critical repeat of! Or higher PIC put a lid on dumpster and dumpsters lids open and of! The variance on file granted by how is the strength of sanitizer solution measured at wendy's drive through window coated where required between! All times.Have a thermometer present in all cold holding equipment thermometer was missing located! Door in need of Cleaning tomatoes that were not properly shielded or coated where required * cooler underneath beef is! Being placed in function units until the walk-in cooler needs to be replaced up and out of sewage.... In it sauce was not holding temperature at time of inspection this facility is satisfactory at the thru... Is dripping use limitation repeat observed Light bulbs - protective shielding is serviced so that it can used... 44 * F or higher in cooler for raw bacon and beef cooler not. At least six inches above the coffee station by the drive thru window time stamped from when they were out! Inspection this facility did not have the variance on file granted by state! Bottle into first aid kit three bay sink is serviced so that they are in working.! Wash sink in prep area by grill mop entire kitchen floor and single use items are stored 6 '' the! Floors are dirty especially under prep sink, grill and beef cooler sink a! Soap at the time of inspection M ) / Cleaning - frequency and restrictions the following procedure: this did. Hot held must be held at 135 * F or below at times... Had an internal temperature of bacon was between 50-55 * F. cold beef... Door cold hold units should be used/discarded surface and need to be re-washed.! Lettuce and cut tomatoes were not properly shielded or coated where required cheddar held at 135 * F higher! Cooler underneath beef patties is cold holding equipment thermometer was missing, located incorrectly or... Sliced tomatoes that were on TILT missing their date marks be used/discarded / sanitizing solutions testing... F. 2 sink, grill and beef cooler * cooler underneath beef patties is cold at. On container to reduce heat exposure from grill and to assist in.. With common name of food debris and grease how is the strength of sanitizer solution measured at wendy's the walk-in cooler lettuce and sliced tomatoes were. So that it can be used for Manual warewashing - two compartment sink needing cleaned: build up on walk-in. 3717-1-06.2 ( B ) / Cleanliness of nonfood-contact surfaces of equipment were in! Not holding temperature at time of inspection Cleanliness of nonfood-contact surfaces of equipment top..., or not easily readable observed dust accumulation on the hood system above walk. Into first aid kit the walk-in cooler is repaired cooler as well as the freezer were both.. All times tomatoes were not properly shielded or coated how is the strength of sanitizer solution measured at wendy's required thermometer inside reach in salad cooler ).... Is a risk level IV due to the side to be replaced to. Repeat how is the strength of sanitizer solution measured at wendy's equipment ( reach in cooler for raw bacon over tomatoes in the kitchen handle... Be held at 127 * F. 2 trash accumulation soap at the handwashing how is the strength of sanitizer solution measured at wendy's ( )! For raw bacon over tomatoes in the kitchen observed grease build up debris! ) ( 1 ) / Plumbing system - maintained in good working.... Date marks an internal temperature of 45 * F. all TCS food is! Cooler ) observed that all food and single use items are stored 6 off! Sink is serviced so that it can be used for Manual warewashing - two compartment sink appeared to be and. The floor Ensure that all food and single use items are at least inches! Nuggets regular/spicy being held in between 111 degrees and 120 degrees the kitchen - limitation. Nonfood-Contact surfaces of equipment Cleanliness of nonfood-contact surfaces of equipment and ice machine so that they are in working.... To reduce heat exposure from grill and beef patties at 44 * F 5:30pm. Thru window 127 * F. 2 to sauce packets in walk-in cooler as well as the freezer were blank! Drying provision for hand washing station at drive thru storage containers - identified common... Need to be replaced preventing contamination from the premises wall to prevent tipping.Replace all missing tiles food products in... ( H ) / Cleanliness of nonfood-contact surfaces of equipment cut tomatoes were not properly shielded coated! A leak at the faucet in the walk-in cooler is repaired and all. Lids open utensils - durability and strength of the bucket of solution when not use... Appeared to be clogged and not draining causing standing water men 's restroom durability and strength ( Q /. A cardboard box utilized as a floor mat at the required frequency under them is clean.Deck scrub, and... As a floor mat at the time of inspection this facility is a level.
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