VR 04 / Monitoring procedures being followed Repeat CorrectedDuringInsp No time stamp observed on cheese. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Repeat Light intensity less than fifty foot candles in required areas. 3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco. endstream
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<. Entire kitchen floor is dirty. Repeat No drain plugs in waste receptacle. Fix walk-in freezer and ice machine so that they are in working order. *Corrective Action: Ensure all single use items are at least six inches above the floor where they cannot be splashed or contaminated. Observed the three compartment sink was not being used for warewashing due to the faucet breaking off. Observed build up on nozzle of pop machine in drive thru area. Replace all missing tiles so floor is level. Repeat Physical facilities not maintained in good repair. Store all food at least 6 inches off of the floor on a non porous surface.Store all food at least 6 inches off of the floor on a non porous surface. Reheat all hot held food to 165*F or higher for hot holding.Reheat all hot held food to 165*F or higher for hot holding. Dispose of all trash. TCS foods must be held at 41*F or less to prevent possible foodborne illness. CORRECTIVE ACTION: 1. Provide proper air gap on drain line for ice bin. 3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities. Observed the bottom gasket on the walk-in cooler needs to be replaced. * Replace missing drain cover. 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. 3717-1-05.3(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. 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! 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. 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. 3717-1-05.1(S) / Plumbing system - maintained in good repair. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Fix all light fixtures so lights are in working order. The facility has a variance allowing the cheese to be held out of temperature control pending the cheese is properly time stamped. *Ensure cleaning bottles are properly labeled. 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. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. *PIC had an employee wipe it down. 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. 500 Aurora RD W Suite #205, Sagamore Hills, Standard/Critical Control Point/Variance Inspection, Standard/Critical Control Point Inspection. 3717-1-06.4(B) / Cleaning - frequency and restrictions. *Clean drain. *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. Keep dumpster lids closed at all times to prevent rodent activity. Observed both dumpsters, for trash and cardboard, had their lids open. Tomatoes at 47*F, mayo at 50*F, and ranch at 44*F. *Corrected: PIC discarded all needed food products during inspection.3. *Corrective Action: Ensure that the fly issue is handled by pest control. *Employee was stopped and PIC had her wash hands and put new gloves on. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. Temperature reading on the exterior of the unit was not functioning. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Light intensity less than fifty foot candles in required areas. Observed sanitizer below 100ppm. A plastic bag was being used instead. CorrectedDuringInsp No written procedures for responding to vomiting or diarrheal events. CO2 tank is not chained in closet. Observed a plastic pan in the clean rack that was in need of cleaning. There was no working thermometer in the raw burger cooler. Critical Repeat Corrected During Inspection . 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. Repeat Inadequate equipment available for cooling, heating or holding food. Floor tiles are missing by fryer. No protective shielding on lights. **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. Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. Temperature reading on the exterior of the unit was not functioning. 3717-1-04.2(I) / Sanitizing solutions - testing devices. Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Repeat Facility not maintained clean. 3717-1-05.4(O) / Using drain plugs. 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. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. Use guidelines should there be an incident. Repeat Non-durable equipment (reach in salad cooler) observed. Observed door gasket on the reach-in cooler door containing packets of salad dressings was in very poor condition. *Repair holes in the walls and replace missing cove base. 3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregationCritical Repeat Food not properly protected from contamination by separation, packaging, and segregation. Keep dumpster lids closed at all times to prevent rodent activity. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. *Corrective Action: Ensure that the three bay sink is used for manual warewashing and the prep sink is used for prep. *Clean. Observed gloves below chemical sanitizer. Facility not maintained clean. Physical facilities not maintained in good repair. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. A properly designed temperature measuring device as specified in this rule shall . Corrective Action: Ensure grates are on drains. 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. 3717-1-02.4(A)(2) / PIC - Manager Certification Observed facility does not have an employee with manager certification in food protection. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Drain pipe from ice machine is not air gapped. *PIC noticed sanitizer was not being dispensed and fixed the issue during the inspection. Kits are not interchangeable so check with your chemical supplier to be effective, a amount. *Ensure hot water is made available at all hand sinks. 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. Observed the mini cooler maintaining temperatures above 41*F.Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. 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. Multiple lights are burned out in dinning area and in dry storage area by closet. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. Temperature sensitive food products in prep cooler near ice machine at temperatures ranging from 44*F - 50*F. Ex. Repeat No drain plugs in the trash dumpster. Repeat Non-food contact surfaces of equipment are unclean. Repeat Ambient air and water thermometers are not accurate. 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 hand sink by 3 compartment sink needing cleaned. 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. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. Repeat Observed the top part of the reach-in cooler holding the raw burgers next to the grill was not maintaining the burgers at 41*F or less. 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. 3717-1-06.4(A) / Repairing. Non-durable equipment observed. Repeat Non-durable equipment observed. Replace all missing tiles with new ones so floor is level. Plumbing system not properly maintained or repaired. 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.Critical Equipment food-contact surfaces or utensils are unclean. Pull out fryer and grill to clean under them. 3717-1-04.2(B)(4) / Manual warewashing - two compartment sink requirements. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. Repair wall and tile to properly maintain. *Corrective Action: Ensure the temperature gages are reading the proper temperature. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Light intensity less than ten foot candles in required areas. Observed hand sink near service window being used as dump sink. 3717-1-03.2(J) / Food contact with equipment and utensilsCritical CorrectedDuringInsp Observed food in contact with an unclean surface or linens. Repeat Non-durable equipment observed. Observed food on the floor of the freezer. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical PIC unable to demonstrate knowledge by having no critical violations. Mops dried improperly. Repeat CorrectedDuringInsp Improper storage of food items. *Repair cooler or properly dispose of it. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed old food, grease and dirt all over the noted areas. *Corrective Action: Items were stacked to the side to be re-washed later. Equipment and/or components are not maintained in good working order. *Corrected: All chilli was discarded during inspection. Food products that are left after 4 hours from when they were taken out of the walkin cooler will need to be discarded. Follow variance plan guidelines (time stamp for 1 hour temper, 7 hour after, for 8 hour total hold time). No violations were documented at the time of inspection. *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. 3717-1-04.8(E)(1) / Single-service and single-use articles - storage Observed single use items/articles were being store on the floor of the facility. Observed bottle of acetaminophen stored over top of raw beef. CORRECTIVE ACTION: PIC moved bottle into first aid kit. * Have unit repaired/adjusted so that it holds food at 41*F or less. Repeat Facility not maintained clean. Equipment and/or components not maintained. CORRECTIVE ACTION: Use hand sink only for hand washing. Observed the light intensity in the walk-in freezer was less than ten foot candles. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Handwashing sink is being used for purposes other than handwashing. 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. PIC cooked all bacon inside of reach in cooler immediately. 3717-1-05.1(S) / Plumbing system - maintained in good repair. 3717-1-06.1(A) / Floors, walls, and ceilings. 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. Non-food contact surface(s) not cleaned at the required frequency. 3717-1-06.4(A) / Repairing. No hand drying provisions provided for hand washing station at drive thru.To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. **Must have letter of approval on file and written procedures. Observed debris on the floor of the walk in freezer and walk in cooler*Clean these surfaces and increase cleaning frequency. Repeat CorrectedDuringInsp Two-compartment sink used improperly for warewashing. 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. *Clean and maintain area clean. Observed a build-up of grime and food debris on floors throughout kitchen, especially under equipment. *Corrective Action: Ensure three bay sink has sanitizer so that equipment and dishes can be sanitized.8/9/2021: Observed sanitizer was working and in the proper area of the three bay sink. This will prevent tripping and possible injury. Ensure a thermometer is always available in cold/hot holding units. Observed a carton of food on the floor of the walk in cooler. *Food must be stored a minimum of 6" off of the floor. 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. 3717-1-06.4(A) / Repairing. Plumbing system not properly maintained or repaired. Observed door gasket on the reach-in cooler door containing packets of salad dressings was in very poor condition. Three-compartment sink not available for manually washing, rinsing, and sanitizing of utensils. Facility is a risk level IV due to reheating in bulk. Reportedly bump pads are only cleaned once a month. * Have unit repaired/adjusted so that it holds food at 41*F or less. Improper storage of food items. Observed both dumpsters, for trash and cardboard, had their lids open. 3717-1-05.4(O) / Using drain plugs. This facility is a risk level IV because they re-heat food items in bulk. 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. 3717-1-04.2(B)(4) / Manual warewashing - two compartment sink requirements. PIC put beef patties on the grill to cook and put new ones out. Maintenance had a digital reading of 34*F at 5:30pm. Corrected During Inspection Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed - unable to find thermometers in line coolers. Observed a build up of dust on fans in walk-in cooler and freezer. 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. 3717-1-05.4(O) / Using drain plugs. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Item was moved at the time of inspection per PIC. 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. This facility is a risk level IV for the following reasons. 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how is the strength of sanitizer solution measured at wendy's