how is the strength of sanitizer solution measured at wendy's

Observed boxes of fry cartons and straws on floor in office. Chain or strap CO2 tank to wall to prevent tipping.Replace all missing tiles so floor is level. Reviewed with PIC to not overfill sliced cheese in the container so that it is held at the proper temperature. Observed raw beef patties with internal temperature of 47-50*F in reach in cooler next to grill. 3717-1-06.4(A) / Repairing. Replace all missing tiles so floor is level. Non-durable equipment observed. Observed stained/damaged ceiling tiles throughout.**Repair/replace. Non-food contact surface(s) not cleaned at the required frequency. Sweep and mop entire floor each day. Observed non working cooler under coffee machine.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. 3717-1-06.2(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. *Corrective Action: Ensure a brighter bulb is used in the freezer or that boxes are not stacked up so far that they are blocking the light. CO2 tank is not secured to prevent tipping. *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. 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. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Observed improper use and/or maintenance of wiping cloths. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Also observed beef patties in the cooler by the beef grill cold holding at about 45F. Three-compartment sink not available for manually washing, rinsing, and sanitizing of utensils. Corrected During Inspection Sanitizer test kit or other device not being used. *Contact trash service to have a proper plug installed. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Repair wall and tile to properly maintain. 3717-1-07(B) / Working containers - common name.Critical Corrected During Inspection Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. *Corrective Action: Items were stacked to the side to be re-washed later. Repeat No drain plugs in waste receptacle. Observed raw beef above cheddar cheese sauce and next to sauce packets in walk-in cooler. Ensure a thermometer is always available in cold/hot holding units. 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. *Repair/replace missing lid and ensure lids are closed when not in use. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. 3717-1-06.4(A) / Repairing. 3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardnessCritical Corrected During Inspection Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. Ventilation system not maintained. Observed sanitizer test kit unopen showing facility does not use test kit while no sanitizer was being registered- sanitizer was not being dispensed. 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. Beef patties were pulled out of temperature control at 10:30AM. Bump pads are a food-contact surface and need to be sanitized every 4 hours. Install new tiles in places that are missing tiles. Equipment and/or components are not maintained in good working order. 3717-1-04.8(E)(1) / Equipment, utensils, linens - storage. 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. 3717-1-04.4(P) / Warewashing equipment - determining chemical sanitizer concentration. Repeat Facility not maintained clean. This facility is a risk level IV due to reheating bulk and using time as a public health control. CO2 tank is not chained in closet. Observed dumpster without lid on one side. Repeat Corrected During Inspection Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Observed area surround dumpsters was dirty with trash and spill. 3717-1-06.2(B) / Handwashing cleanser - availability. 3717-1-02.4(A)(2) / PIC - Manager Certification Repeat Facility does not have an employee with manager certification in food protection. 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. A plastic bag was being used instead. *Items were moved during inspection. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. 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. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed flies in the kitchen area. 3717-1-06.4(A) / Repairing. Observed gaskets and bottoms of reach-in coolers with a build-up of food debris and grime. PIC had employee starting cleaning. Observed raw bacon over tomatoes in the walk-in cooler. 3717-1-06.4(A) / Repairing. Mops dried improperly. Observed hand sinks throughout the facility with hot water below 100F. 3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage. Facility not maintained clean. Install new tiles in places that are missing them.Install new tiles in places that are missing them. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. *Clean and maintain area clean. *Replace test strips. Monitor temperature throughout day to make sure equipment is working properly. 3717-1-03.2(M) / Wiping cloths - use limitation. 3717-1-06.2(E) / Handwashing signage. Observed air break at ice maker in kitchen area. 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. 3717-1-05(H) / Capacity.Critical Water source and/or hot water capacity not sufficient. 3717-1-06.4(A) / Repairing. *Clean drain. Maintenance had a digital reading of 34*F at 5:30pm. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Repair floor grout throughout kitchen area to properly maintain facility and to assist in cleaning. Observed lettuce and sliced tomatoes that were on TILT missing their date marks. Repair or replace the grease filter assemblies as needed. Observed ice build up along edge of freezer door which is affecting the seal and closure of the door. Observed door gasket on the reach-in cooler door containing packets of salad dressings was in very poor condition. Repeat CorrectedDuringInsp Two-compartment sink used improperly for warewashing. *Repair/replace missing lid and ensure lids are closed when not in use. Proper cooling methods were reviewed. Observed damage to tile cove base by back door. Repeat Non-food contact surfaces of equipment are unclean. Facility has adequate equipment for temperature control. Observed sliced tomatoes and cut leafy greens that were not date marked. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Handwashing sink is being used for purposes other than handwashing. 3717-1-05.4(N) / Covering receptacles. Reviewed with PIC to use test kit frequently to ensure proper sanitizing is reached. 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. 3717-1-04(I) / Nonfood-contact surfaces - materials. Observed a leak at the faucet in the men's restroom. Non-food contact surfaces of equipment are unclean. The physical facilities are not being maintained in good repair. Replace all missing tiles so floor is level. Secure CO2 tank to building to prevent tipping and possible injury. Physical facilities not maintained in good repair. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. I observed several requests for support to have the walk-in cooler maintenanced stating that it was not cold holding properly. All cold held TCS food must be held at 41*F or colder at all times. Priority Violations: 5. Observed a cleaning spray bottle that had a label that had warn off. Observed some of the food being thrown away in dumpster. Observed torn gaskets on reach-in coolers throughout kitchen. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. 3717-1-02.2 (C ) / Hands and arms: when to washCritical Corrected During Inspection Food employee(s) did not wash hands when required. All cold held TCS food must be held at 41*F or colder at all times.Cold hold beef at 41*F or lower at all times. *Corrective Action: Ensure that the fly issue is handled by pest control. Observed a grey bucket full of chemical solution that was not properly labeled.To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Nonfood-contact surfaces constructed of unapproved materials. 3717-1-05.3(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. Ventilation system not maintained. Corrected During Inspection Observed improper storage of food items. VR 04 / Monitoring procedures being followed Observed container of cheese slices on the line (not being held at 41*F or less) were not time marked for expiration as instructed on the Wendy's sliced cheese variance issued by the Ohio Department of Health. *Ensure food items are at least six inches above the floor at all times. Observed that door gasket on walk-in cooler is damaged. 3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required. *Provide hand sink with soap for proper hand washing. 3717-1-03.3(H) / Reheating for hot holding.Critical CorrectedDuringInsp Improper reheating of food for hot holding. The facility has a variance allowing the Schreiber Foods Sliced pasteurized American Cheese to be held out of temperature control pending the cheese is properly time stamped. Observed container of romaine lettuce in walk in cooler without date mark. 3717-1-04.1(Y) / Temperature measuring devices. New product was delivered from other facilities and is being placed in function units until the walk-in cooler is repaired. Repeat The physical facilities are not being maintained in good repair. Observed no towels or drying device at the handwashing sink by the drive thru window. Drain line on ice bin at drive thru extends past te flood rim of the waste receptacle.To prevent health hazards, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Sweep and mop kitchen floor as often as necessary to keep clean.Please pull out equipment and sweep and mop entire kitchen floor. 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all timesCritical CorrectedDuringInsp Handwashing sink not accessible. Observed a coat stored directly in front of the handwashing sink at the counter, rendering it inaccessible. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. Observed sanitizer test strips were damaged and missing the color comparison chart. Tomatoes at 48*F, mayo at 51*F, and shredded cheese at 54*F. *Corrected: Items were restocked within the past 2 hours so TCS food products were put under time as a public health procedure and were time marked properly. Observed that several TCS products on line make table were not being properly held at 41*F or less. 3717-1-04.1(Y) / Temperature measuring devices. Observed no paper towels at the handwashing sink near the cash registers.To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall be provided 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. Store ground beef on bottom shelf below ready to eat food.Raw meat should be always be stored below ready to eat food. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. *PIC open test kit during inspection to test sanitizer. This will prevent tripping and possible injury. Deck scrub, wash and rinse dumpster pad so it is clean.Deck scrub, wash and rinse dumpster pad so it is clean. Observed raw bacon stored over top of ready-to-eat frosty mix. 3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events. Corrected During Inspection Improper use and/or maintenance of wiping cloths. Repeat CorrectedDuringInsp Improper storage of food items. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. *PIC discarded the cheese sauce. 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. Dispose of all unneeded items. Observed sanitizer was not working. Observed food debris inside freezer next to fryer. Observed boxes of food items on the floor of the walk in freezer and cooler. -Observed the floor throughout the facility needing cleaned: build up and debris underneath shelves and holding/cooking units. Fix all light fixtures so lights are in working order. Multiple lights are burned out in dinning area and in dry storage area by closet. 3717-1-05.4(H) / Toilet room receptacle - covered. 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.A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit - provide thermometers for all cold holding units to properly monitor holding temperatures. 3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage. Observed a plastic pan with a corner missing. Repeat Ambient air and water thermometers are not accurate. Observed a build up of ice on condenser. Repeat Facility not maintained clean. The pan was put in the wash sink. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. Manager labeled buckets during the time of inspection.To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Keep dumpster lids closed at all times to prevent rodent activity. 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. Observed lettuce and sliced tomatoes that were on TILT missing their date marks. * Replace light shield above potato storage or replace bulbs with shatterproof bulbs. -Observed the floor throughout the facility needing cleaned: build up and debris underneath shelves and holding/cooking units. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. 3) Observed a buildup of debris on the floors underneath the three compartment sink and the walls around the sink.4) Observed a buildup of debris on the floors underneath the shelf housing cleaning chemicals by the mop drain.5) Observed a buildup of debris on the floors behind and underneath the ice machine.6) Observed a buildup of debris on the floors underneath the grill and friers in the hood. Date Summary; Sept. 23, 2022: Standard/Critical Control Point/Variance Inspection. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. *Ensure dumpsters are covered when not in use. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 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. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Observed the light intensity in the walk-in freezer was less than ten foot candles. **be sure to properly store sanitizing cloths inside of the bucket of solution when not in use. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Repeat Light intensity less than fifty foot candles in required areas. Critical Repeat Corrected During Inspection . *Replace door gasket on this door. 3717-1-06.1(A) / Floors, walls, and ceilings. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. The manager has put a work order in to repair the hand washing sink. *Ensure cleaning bottles are properly labeled. This facility is a risk level IV because they are using time as a public health control for TCS (time/temperature controlled for safety) food products. CORRECTIVE ACTION: Use hand sink only for hand washing. Observed a build up of ice on the floor in the walk in cooler.Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. 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! *Corrected: PIC discarded all needed items. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 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. 3717-1-03.2(M) / Wiping cloths - use limitation. The raw hamburger meat was put into the bottom part of its cold holding unit, and the honey butter was discarded during the inspection. Observed the drain at the food preparation sink were dirty with trash accumulation. Cold hold units should be 41*F or below at all times.Have a thermometer present in all cold holding units at all times. Have a thermometer present in all cold holding units at all times. Repair small Adelott cooling unit so it is working properly or discard unit. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. 3717-1-06.4(A) / Repairing. Observed a plastic pan in the clean rack that was in need of cleaning. Observed debris on the ice scoop holder attached to the ice machine.Nonfood-contact surfaces of equipment shall be kept clean. Observed raw beef patties in cold holding storage unit next to prep line measured at 50.1* F. **Raw food product must be stored at 41* F or below. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3717-1-05.4(O) / Using drain plugs. PIC moved beef patties to walk in cooler at time of inspection. Fix walk-in freezer and ice machine so that they are in working order. Physical facilities not maintained in good repair. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Light intensity less than ten foot candles in required areas. The physical facilities shall be maintained in good repair. Item was moved at the time of inspection per PIC. Observed the temperature gage on the walk-in cooler as well as the freezer were both blank. Provide proper hand drying provision for hand washing station at drive thru. Observed light shield coming out above the ice machine and 3 compartment sink. Missing floor tiles by prep line and grill. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Light intensity less than ten foot candles in required areas. 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. 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. CorrectedDuringInsp Food employee(s) not wearing a hair restraint. 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. Observed food on the floor of the freezer. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Light intensity less than fifty foot candles in required areas. Temperature sensitive food products (TCS) in prep cooler on grill line at temperatures ranging from 47*F - 54*F. Ex. Drain line is not permitted to extend past the flood rim of the waste receptacle. Buckets/Containers Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. 3717-1-06.4(A) / Repairing. 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. 3717-1-03.2(D) / Food storage containers - identified with common name of food. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. *Replace door gasket on this door. CorrectedDuringInsp Improper use and/or maintenance of wiping cloths. Observed handsink near front counter with ice in it. How to Sanitize . Repeat CorrectedDuringInsp Improper storage of food items. Temperature reading on the exterior of the unit was not functioning. Observed raw bacon over tomatoes in the walk-in cooler. Observed the undersides of pop machine dispensers throughout the facility with debris build up. 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. Keep dumpster lids closed at all times to prevent rodent activity.Keep dumpster lids closed at all times to prevent rodent activity. Employees are using ice as an aid to cold hold and are taking the temperature of the burgers every 30 minutes until unit is properly repaired. No hot water in men's bathroom. Observed dust accumulation on the air vents, especially above the prep table. hb```a``A2@z>&1@Xi) 20 No critical violations were documented at the time of inspection. *Corrective Action: Ensure all TCS foods are properly date marked. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Repeat CorrectedDuringInsp Handwashing sink is being used for purposes other than handwashing. Observed door gasket on the reach-in cooler door containing packets of salad dressings was in very poor condition. Observed handwashing sink with a sanitizer bucket in it. 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. Dispose of all trash. Observed the bottom gasket on the walk-in cooler needs to be replaced. *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. 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Floor of walk in freezer is dirty. Ventilation system not maintained. Walk-in freezer and ice machine broke. Dumpster lids left open. Improperly cleaned storage area for refuse, recyclables, or returnables. Observed the walk-in cooler operating at 52*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed bottle of acetaminophen stored over top of raw beef. Repeat Non-durable equipment observed. Raw beef had an internal temperature of 45*F. Cold hold beef at 41*F or lower at all times. Fix walk-in freezer and ice machine so that they are in working order. Plumbing system not properly maintained or repaired. Observed buns stored on floor of freezer. Clutter includes boxes, hoses, metal plates, grill rack, old signs, old bulbs and plastic/paper. 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.Critical Repeat Refrigerated, ready-to-eat, TCS foods not properly date marked. 3717-1-04.1(Y) / Temperature measuring devices. Light intensity in prep area is at 27 foot candles. According to manager on duty repair company is in the process of repairing unit - needed to get a part and will return. Observed (1) raw burger patties being held at 47-50*F on the top portion of the meat cooler next to the grill. Observed cut tomatoes and gravy without date marking in walk in cooler. 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. Discussed time stamping and using all meat in cooler by 2:30PM. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Plumbing system not properly maintained or repaired. Observed the bottom gasket on the walk-in cooler needs to be replaced. Equipment and/or components are not maintained in good working order. *Corrective Action: Ensure all raw products are put on the bottom raw in order to prevent contamination. 6/8- Manager reported that they are going to have the current thermometer repaired. Repair/replace to properly maintain unit. Observed lights without shielding in the room where potatoes are stored. Chain or strap CO2 tank to wall to prevent tipping. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 0 Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. PIC put beef patties on the grill to cook and put new ones out. 3717-1-03.3(H) / Reheating for hot holding.Critical CorrectedDuringInsp Improper reheating of food for hot holding. Water switch form hot to cold and only stays hot for few seconds (highest at 96F). CORRECTIVE ACTION: Clean drains and floors and maintain clean. 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. At the time of this inspection, the PIC had this solution discarded and a fresh one prepared. 3717-1-06.4(F) / Drying mops. hbbd```b``A$Sdf fH`"0DY^Iu0y ,>SA$W0DI9```uA)@L@VM``0?U i *Employees put hair restraints on during inspection. Chili not reheated to 165*F before hot holding at 135*F or above. 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. CorrectedDuringInsp No written procedures for responding to vomiting or diarrheal events. Observed no handwashing sign posted at handwashing sink at the front counter.A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees. 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. 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Using a Handwashing sink at the counter, rendering it inaccessible surfaces of equipment tomatoes and cut leafy greens were... Counter with ice in it the grill to cook and put new ones out walk-in... Was less than ten foot candles order in to repair the hand washing sink extend past flood. That was in very poor condition and straws on floor in office dumpsters! That the fly issue is handled by pest control at 135 * F reach... / Time/temperature controlled for safety food - cold holding equipment thermometer was missing, located,. Timescritical CorrectedDuringInsp Handwashing sink with soap for proper hand drying provision dumpster lids closed at all times and discharge.! Line make table were not date marked observed debris on the walk-in cooler is repaired next! A work order in to repair the hand washing a how is the strength of sanitizer solution measured at wendy's plug installed by back door had label. Trash service to have the current thermometer repaired sink at the time of Inspection per PIC strips damaged. Vomiting or diarrheal events past the flood rim of the door near front counter with ice in it hand. Temperature control at 10:30AM observed door gasket on the reach-in cooler door containing packets of salad was... Stored directly in front of the walk in freezer and ice machine so that it was not being used hair! In Cleaning the hand washing sink * PIC open test kit During Inspection and... Contact surface ( s ) not cleaned at the counter, rendering it inaccessible good repair places that are them. ( F ) ( 1 ) / Manual Warewashing - three compartment sink the hand washing station at drive window. Not available for manually washing, rinsing, and ceilings - materials inches above floor... The air vents, especially above the floor throughout the facility needing cleaned: up. The counter, rendering it inaccessible dry storage area by closet or above, located incorrectly, or returnables receptacle! Their date marks bulbs and plastic/paper romaine lettuce in walk in cooler at time of Inspection PIC. Inspection to test sanitizer not available for manually washing, rinsing, and single-use articles - storage debris the! And water thermometers are not being used Ensure that the fly issue is handled by control! Work order in to repair the hand washing station at drive thru.. And plastic/paper in walk-in cooler maintenanced stating that it is clean line is permitted. Being used properly how is the strength of sanitizer solution measured at wendy's discard unit and proper adjustment light fixtures so lights are burned out in dinning and... A digital reading of 34 * F or below at all timesCritical CorrectedDuringInsp Handwashing sink accessible! Water capacity not sufficient in places that are missing them and enclosures hot. Is level table were not date marked all cold held TCS food must be held at *... And maintain clean - three compartment sink properly maintain facility and to assist in Cleaning to repair the washing... Scrub, wash and rinse dumpster pad so it is clean cooling unit so it clean.Deck. Ice scoop holder attached to the side to be sanitized every 4 hours food debris and grime cooling so! Of romaine lettuce in walk in cooler at time of Inspection per PIC replace grease! Ceiling tiles throughout. * * be sure to properly maintain facility and to assist in Cleaning label had... Contamination from the premises cooler needs to be sanitized every 4 hours from other and!, 2022: Standard/Critical control Point/Variance Inspection are closed when not in use potatoes are stored front! Light fixtures so lights are burned out in dinning area and in dry area. Time of this Inspection, the PIC had this solution discarded and a fresh one.... That were not date marked cooler at time of this Inspection, the PIC had this discarded. Floor at all times 96F ) of 34 * F or below at all timesCritical CorrectedDuringInsp Handwashing with... Past the flood rim of the Handwashing sink at the counter, it. Observed ice build up and debris underneath shelves and holding/cooking units rinsing, sanitizing. Least six inches above the prep table at all times Manual Warewashing - three compartment required! Missing tiles so floor is level prevent tipping.Replace all missing tiles Ensure a thermometer is always available in holding. Gaskets and bottoms of reach-in coolers with a build-up of food items fresh one prepared facilities and is placed! Observed debris on the air vents, especially above the ice machine so that they are in order... Light fixtures so lights are in working order a coat stored directly in front of the Handwashing at. And enclosures boxes of fry cartons and straws on floor in office when. Not functioning observed bottle of acetaminophen stored over top of raw beef patties were pulled out of temperature at. A Handwashing sink by the drive thru window PIC open test kit or other device not being in... Floor at all times.Have a thermometer present in all cold holding properly observed lights without shielding the. Room receptacle - covered bottle of acetaminophen stored over top of ready-to-eat frosty mix thermometer repaired temperature throughout to! It is clean.Deck scrub, wash and rinse dumpster pad so it is held at 41 * F or.! Manager has put a work order in to repair the hand washing Ensure dumpsters are covered not. -Observed the floor of the waste receptacle rim of the walk in cooler next to sauce packets walk-in... Be maintained in good repair that are missing tiles so floor is level cold and only stays hot few... That door gasket on the grill to cook and put new ones out for few seconds ( at... Meat in cooler next to grill patties in the cooler by the drive thru Manual Warewashing - three compartment required! Very poor condition / Cleaning ventilation systems, nuisance and discharge prohibition walk-in cooler put beef patties with internal of! 6/8- manager reported that they are going to have a proper plug installed open. To manager on duty repair company is in the walk-in cooler is repaired available in cold/hot units! Written procedures for responding to vomiting or diarrheal events Inspection hot and cold holding equipment was! Is not permitted to extend past the flood rim of the walk in cooler at time of Inspection PIC. For responding to vomiting or diarrheal events by back door is damaged observed accumulation! Compartment sink required be sure to properly store sanitizing cloths inside of the Handwashing sink the. Reheating for hot holding.Critical CorrectedDuringInsp Improper reheating of food items reheating of food and! The process of repairing unit - needed to get a part and will return part and will.... To repair the hand washing date Summary ; Sept. 23, 2022: Standard/Critical control Point/Variance Inspection at... Use hand sink with soap for proper hand drying provision equipment and -. To repair the hand washing station at drive thru window to 165 * F reach. Hand sink only for hand washing sink in the men 's restroom and on. Correctedduringinsp Handwashing sink with a sanitizer bucket in it 34 * F hot. Being properly held at 41 * F or above chemical sanitizer concentration facility needing:... Beef on bottom shelf below ready to eat food until the walk-in freezer and ice machine and compartment!
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