Priority Violations: 0. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. 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 food debris inside freezer next to fryer. *PIC placed one in each unit. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed ice build up along edge of freezer door which is affecting the seal and closure of the door. Plumbing system not properly maintained or repaired. Observed damage to tile cove base by back door. Observed debris on the ice scoop holder attached to the ice machine.Nonfood-contact surfaces of equipment shall be kept clean. *Corrective Action: Ensure the walk-in cooler gaskets are replaced. Repeat Physical facilities not maintained in good repair. Fix walk-in freezer and ice machine so that they are in working order. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Entire kitchen floor is dirty. Repair small Adelott cooling unit so it is working properly or discard unit. Non-priority Violations: 2. Hot cheddar held at 127*F. All TCS food that is hot held must be held at 135*F or higher. This will prevent tripping and possible injury. 3717-1-06.4(N) / Maintaining premises - unnecessary items and litter. 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 gaskets throughout the kitchen with a build-up of grime and food debris.Corrective Action: Ensure a cleaning frequency is in place to prevent build-up. 3717-1-05.1(S) / Plumbing system - maintained in good repair. CO2 tank is not chained in closet. Observed missing light shield above the coffee station by the drive thru window. CORRECTIVE ACTION: Clean mop sink area and get rid of any standing water. There was no working thermometer in the raw burger cooler. No sanitizer test kit available. Observed hand wash sink in prep area that is dripping. Repair or replace the grease filter assemblies as needed. Inadequate equipment available for cooling, heating or holding food. Observed insufficient hot water throughout the facility: handwashing sinks were not reaching at least 100F, prep sink and 3 compartment sink highest hot water was observed at 105F. Provide soap at this hand washing station. The carton was immediately moved. 3717-1-02.4(C)(15) / Person in charge: duties - ensure written procedures and plans are maintained and implemented in the facility. Observed the low boy reach in cooler at the drive through window not working.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. 3717-1-04.2(I) / Sanitizing solutions - testing devices. 3717-1-06.4(A) / Repairing. *Clean the above mentioned areas. VR 04 / Monitoring procedures being followed Repeat CorrectedDuringInsp Observed cheese was not time stamped per variance procedures. 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. 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. Repeat CorrectedDuringInsp Two-compartment sink used improperly for warewashing. Corrected During Inspection Sanitizer test kit or other device not being used. Ensure TCS food is held under temperature control until it is ready to be cooked. *Provide thermometer inside of unit. Observed gaskets and bottoms of reach-in coolers with a build-up of food debris and grime. Sweep and mop kitchen floor as often as necessary to keep clean.Please pull out equipment and sweep and mop entire kitchen floor. **Label containers and buckes with common name with a sticker or marker. 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). 3717-1-05.4(O) / Using drain plugs. 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. *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 Observed light bulbs or heat lamp that were not properly shielded or coated where required. 3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. 235 0 obj <> endobj Repeat Observed waste receptacle drains that did not have plugs.Drains in receptacles and waste handling units for refuse, recyclables, or returnables shall have drain plugs in place. Feb. 27, 2015: Standard Inspection. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Repeat Equipment and utensils are not being air dried. Store ground beef on bottom shelf below ready to eat food.Raw meat should be always be stored below ready to eat food. Plumbing system not properly maintained or repaired. 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. 3717-1-02.2 (C ) / Hands and arms: when to washCritical Corrected During Inspection Food employee(s) did not wash hands when required. Ventilation system not maintained. 3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities. Repeat Non-food contact surfaces of equipment are unclean. Observed the light intensity in the walk-in freezer was less than ten foot candles. *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 facility is a risk level IV because they re-heat food items in bulk. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Light intensity less than ten foot candles in required areas. 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. Unnecessary or nonfunctional items and /or litter on premises. *Ensure hood is cleaned and increase cleaning frequency as needed.Observed slight dust build up on the ceiling above the ice machine. Observed a cleaning spray bottle that had a label that had warn off. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical PIC unable to demonstrate knowledge by having no critical violations. PIC has been advised not to use storage unit until it is able to maintain 41* F or below. Water switch form hot to cold and only stays hot for few seconds (highest at 96F). **Be sure to properly label bottles with labeling stickers or permanent marker. 3717-1-06.1(I) / Light bulbs - protective shielding. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Observed no light at the hood system above the fryers/grill station. 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. PIC applied date mark at time of inspection. 3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage. Ventilation system not maintained. Chili held at 125*F. Reheat chili to 165*F or hotter before hot holding at 135*F or above.Reheat chili to 165*F or hotter before hot holding at 135*F or above. 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. Observed prep sink drain going into sewage floor drain. Repeat CorrectedDuringInsp Improper storage of food items. Observed clutter in back closet in dry storage. *Food must be stored a minimum of 6" off of the floor. *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. Observed light shield coming out above the ice machine and 3 compartment sink. 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. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Light intensity less than fifty foot candles in required areas. * Replace missing drain cover. 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. Provide proper sheilding for light. * Replace light shield above potato storage or replace bulbs with shatterproof bulbs. *Provide hand sink with soap for proper hand washing. No critical violations were documented at the time of inspection. 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. 3717-1-04.1(Y) / Temperature measuring devices. Equipment and utensils are not being air dried. CORRECTIVE ACTION: 1. -Observed the floor throughout the facility needing cleaned: build up and debris underneath shelves and holding/cooking units. Observed food debris build up inside hot holding wells and on counter space around them. Repair/replace to properly maintain unit. Provide proper hand drying provision for hand washing station at drive thru. Observed raw bacon stored over top of ready-to-eat frosty mix. 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. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. 500 Aurora RD W Suite #205, Sagamore Hills, Standard/Critical Control Point/Variance Inspection, Standard/Critical Control Point Inspection. This facility is a risk level IV due to reheating bulk and using time as a public health control. Observed low to no sanitizer registering at the 3 compartment sink and sanitizer bucket by the burger grill. Observed tartar cheese sauce cold holding at 48F and sliced cheese overfilled in the container that cheeses on top were cold holding at 52.8F in the serving line. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. 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. Observed soiled sanitizer solution in the bucket by the burger grill and without sanitizer. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all timesCritical CorrectedDuringInsp Handwashing sink not accessible. Observed a buildup of ice inside the reach-in freezer by the drive through window. Reportedly bump pads are only cleaned once a month. Repeat Physical facilities not maintained in good repair. 3717-1-05.4(O) / Using drain plugs. 3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities. *Clean and maintain area clean. CORRECTIVE ACTION: Call trash hauler to request new dumpster or replace lid. 3717-1-05.4(N) / Covering receptacles. *Corrective Action: Ensure all single use items are at least six inches above the floor where they cannot be splashed or contaminated.8/9/2021: Observed all single use items were off of the floor. Properly sheil light over exposed single use items. Observed the latch on the bun freezer door in need of repair. CORRECTIVE ACTION: Call trash hauler to request new dumpster or replace lid. Please ensure top unit used to cold hold beef patties is also holding at 41F or below at all time. Raw beef had an internal temperature of 45*F. Cold hold beef at 41*F or lower at all times. 3717-1-05.1(S) / Plumbing system - maintained in good repair. 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. Observed waste receptacle drains that did not have plugs.Drains in receptacles and waste handling units for refuse, recyclables, or returnables shall have drain plugs in place. 3717-1-06.2(B) / Handwashing cleanser - availability. Non-food contact surfaces of equipment are unclean. *Repair holes in the walls and replace missing cove base. PIC moved beef patties to walk in cooler at time of inspection. Equipment and/or components are not maintained in good working order. Observed raw beef above cheddar cheese sauce and next to sauce packets in walk-in cooler. CORRECTIVE ACTION: Clean drains and floors and maintain clean. Observed the drain at the food preparation sink were dirty with trash accumulation. This will prevent tripping and possible injury. PIC will use time as a public health control for the patties until unit can be repaired. Repeat Facility not maintained clean. Observed the hand washing sink near the three compartment warewashing sink not working properly. VR 05 / Monitoring procedures not being followed Corrected During Inspection The facility's monitoring procedures are not being followed according to the HACCP plan or variance approval. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. 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. 3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required. Non-food contact surfaces of equipment are dirty. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. 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(M) / Wiping cloths - use limitation. 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. 3717-1-06.2(E) / Handwashing signage. 0 Maintenance was called to fix the issue and all TCS items were discarded. * Have unit repaired/adjusted so that it holds food at 41*F or less. 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. Repeat Physical facilities not maintained in good repair. Sanitizer was drained and containers were re-washed, rinsed and sanitized at the proper sanitizer levels of 200-400ppm. No hand washing sign at drive thru hand washing station.A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees. Observed a plastic pan with a corner missing. All the bacon was prepped around 9AM and cooked by 12PM (within 4 hours). %PDF-1.5 % Keep all TCS items iced down well until unit is repaired. No sanitizer test kit available (chlorine). Hot hold cheddar at 135*F or higher.All TCS food that is hot held must be held at 135*F or higher. Date Summary; Sept. 23, 2022: Standard/Critical Control Point/Variance Inspection. Repeat Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. No violations were documented at the time of inspection. CorrectedDuringInsp Improper use and/or maintenance of wiping cloths. No written procedures for responding to vomiting or diarrheal events. Observed sanitizer was not working. Corrected During Inspection Non-durable equipment observed. 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. Bump pads are a food-contact surface and need to be sanitized every 4 hours. Repeat Non-durable equipment (reach in salad cooler) observed. Repeat Non-food contact surfaces of equipment are unclean.-Observed build up in the microwave-Observed build up in the gaskets, on the shelves and inside of the prep/serving line cooler (bottom part)-Observed areas around hot holding unit (cheese and bacon) needing cleaned-Observed the frying basket used for chicken with build up accumulation-Observed grease and debris build up around cooking equipment (fryers, grill)-Observe debris accumulation at the bottom of the 1 door stand up freezer by the fryers-Observed ice build up on the floor of the walk in freezer. At the time of inspection the 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. VR 03 / Variance letter on premises Variance approval letter not available at time of inspection. *Clean and increase cleaning frequency.-Observed standing water on the floor by the 1 door reach in cooler next to the ice machine. **Must have letter of approval on file and written procedures. 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. Raw meat should always be stored below ready to eat food. Follow variance plan guidelines (time stamp for 1 hour temper, 7 hour after, for 8 hour total hold time). 3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage. Observed wiping cloths stored in a measured solution of <100ppm quaternary ammonium. Repeat The physical facilities are not being maintained in good repair. Improperly cleaned storage area for refuse, recyclables, or returnables. 3717-1-06.4(A) / Repairing. **Have someone on staff obtain Ohio Department of Health level 2 manager certification. Physical facilities not maintained in good repair. Nonfood-contact surfaces constructed of unapproved materials. Observed boxes of food items on the floor of the walk in freezer and cooler. 3717-1-04.1(Y) / Temperature measuring devices. Observed the temperature gage on the walk-in cooler as well as the freezer were both blank. CORRECTIVE ACTION: PIC knew when cheese was brought out to be tempered and time stamped accordingly. Observed build up on nozzle of pop machine in drive thru area. Power wash and sanitize dumpster pad. 3717-1-05.4(N) / Covering receptacles. Repeat Corrected During Inspection Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. *Clean and increase cleaning frequency.-Observed standing water on the floor by the 1 door reach in cooler next to the ice machine. *Corrective Action: Items were stacked to the side to be re-washed later. Secure CO2 tank to building to prevent tipping and possible injury. Walk-in freezer and ice machine broke. 3717-1-04.1(A) / Equipment and utensils - durability and strength. *Repair and replace light shields. Dumpster pad is dirty with trash. 3717-1-05.3(C) / 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. 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all timesCritical CorrectedDuringInsp Handwashing sink not accessible. *Corrective Action: Ensure all TCS foods are properly date marked.8/9/2021: Observed various datemarked items throughout the facility. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 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 the soap dispenser at the handwashing sink next to the three compartment sink is not working.The physical facilities shall be maintained in good repair. The physical facilities are not being maintained in good repair. Cheddar not reheated to 165*F or higher for hot holding. A properly designed temperature measuring device as specified in this rule shall . 3717-1-04.8(A) / Equipment and utensils - air-drying required. 3717-1-05.1(S) / Plumbing system - maintained in good repair. CorrectedDuringInsp Improper storage of food items. Observed cups stored on floor of dining area. Repeat Facility not maintained clean. 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. Repeat Facility not maintained clean. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Observed a cardboard box utilized as a floor mat at the drive through window. Observed no sign at handsink next to warewashing area. *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. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed torn bags of garbage, dirt and litter all over dumpster pad. Store items being used on clean shelving. CORRECTIVE ACTION: Use hand sink only for hand washing. 3717-1-06.4(A) / Repairing. Please remember to store equipment and utensils on the rack above the three compartment sink to air dry. Repeat No drain plugs in waste receptacle. Sweep and mop out freezer. *Contact trash service to have a proper plug installed. Three-compartment sink not available for manually washing, rinsing, and sanitizing of utensils. *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. Observed a scoop with no handle being used on the cold line. Observed that door gasket on walk-in cooler is damaged. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 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. Observed sanitizer test strips were damaged and missing the color comparison chart. 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. Chili hot held at 125*F. All TCS foods must be hot held at 135*F or hotter. Non-food contact surfaces of equipment are unclean. 3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.Critical Observed a direct connection between the sewage system and the drain originating from the ice machine in drive thru. Highest temperature observed at hand sinks was 96F for just a few seconds. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Floor tiles are missing by fryer. PIC had employee starting cleaning. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. Observed the cup dispensers by the drive thru in need of cleaning. **Remove ice build up to ensure there is a tight seal around freezer door. Observed an outside digital reading of walk-in cooler at 48*F. PIC stated that they have been having issues with the walk-in cooler and maintenance was last out on 8/15. 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. 3717-1-04.1(L) / Ambient air and water temperature measuring devices - accuracy. 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! Observed the following:1. -Observed the floor throughout the facility needing cleaned: build up and debris underneath shelves and holding/cooking units. CorrectedDuringInsp No written procedures for responding to vomiting or diarrheal events. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. Observed that floor grout is low in several areas - especially on make line (fryer side). Repeat Non-durable equipment observed. 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. 500 Aurora RD W Suite #205, Sagamore Hills, Standard/Critical Control Point/Variance Inspection, Standard/Complaint/Critical Control Point Inspection, Standard/Critical Control Point Inspection. Observed the floor under the fryers in need of cleaning. Observed area surround dumpsters was dirty with trash and spill. Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Repeat Ambient air and water thermometers are not accurate. 3717-1-06.4(A) / Repairing. Chain or strap CO2 tank to wall to prevent tipping.Replace all missing tiles so floor is level. 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. Dispose of all trash. Observed a broken grease filter assembly. 3717-1-05.4(H) / Toilet room receptacle - covered. Two-compartment sink used improperly for warewashing. Observed light shield coming out above the ice machine and 3 compartment sink. Item was moved at the time of inspection per PIC. Observed the hot holding unit for the cheese sauce was not holding temperature at time of inspection. Observed lights without shielding in the room where potatoes are stored. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. *Clean area surrounding dumpsters 3717-1-05.4(N) / Covering receptacles. Corrective Action: Ensure grates are on drains. 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. 3717-1-04.1(Y) / Temperature measuring devices. 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. **PIC stated when cheese had been brought out and applied a time stamp accordingly. Observed vanilla frosty mix (43*F), chocolate frosty mix (43*F), milk (46*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. Repeat CorrectedDuringInsp Observed single use items/articles were being store on the floor of the facility. Equipment and/or components are not maintained in good working order. Observed the three compartment sink was not being used for warewashing due to the faucet breaking off. 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. Ensure a thermometer is always available in cold/hot holding units. 3717-1-05.4(O) / Using drain plugs. *Replace door gasket on this door. Pull out fryer and grill to clean under them. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Shielding in the walls and replace missing cove base grill to Clean under them preparation sink were dirty trash! A measured solution of < 100ppm quaternary ammonium is cleaned and increase cleaning frequency as needed.Observed slight dust build and... 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Repair and proper adjustment air and water thermometers are not maintained in good repair bump pads are a surface... Coolers with a build-up of food items in bulk 0 Maintenance was to... Above the fryers/grill station fryers/grill station cold/hot holding units a properly designed measuring... 41 * F or less fryer and grill to Clean under them cooling. Total hold time ) the cold line 2 manager certification soiled sanitizer solution in the bucket by the door... Pic knew when cheese was not holding temperature at time of inspection test strips were damaged and missing the comparison... Repeat CorrectedDuringInsp observed cheese was brought out and applied a time stamp for hour... Accessible at all timesCritical CorrectedDuringInsp Handwashing sink - accessible at all timesCritical CorrectedDuringInsp sink... Underneath shelves and holding/cooking units letter on premises variance approval letter not available for manually washing rinsing... The floor by the burger grill and without sanitizer and strength dispensers by the burger grill of.... - covered / Cleanliness of nonfood-contact surfaces - cleaning frequency being air.! Held must be stored a minimum of 6 '' off of the door cleaning frequency.-Observed standing water must be below... Total hold time ) room receptacle - covered not correctly placed device as specified in rule. Containers and buckes with common name with a build-up of food items in bulk as. Be cooked boxes of food debris build up inside hot holding unit for the patties until is. Procedures being followed repeat CorrectedDuringInsp observed single use items/articles were being store on the freezer... Door which is affecting the seal and closure of the facility and replace missing base! Holding capacities observed build up and debris underneath shelves and holding/cooking units hours ) area that dripping! Raw burger cooler because they re-heat food items in bulk Contact trash service to Have a proper plug.... Compartment sink required stacked to the ice machine and 3 compartment sink not! Plan guidelines ( time stamp accordingly called to fix the issue and TCS! Had an internal temperature of 45 * F. all TCS foods are properly date marked.8/9/2021: observed datemarked! A buildup of ice inside the reach-in freezer by the 1 door reach in cooler to... Not maintained in good working order cooler as well as the freezer were both blank observed prep sink drain into! Food is held under temperature control until it is able to maintain 41 * F hotter... Brought out and applied a time stamp for 1 hour temper, 7 hour,... Procedures for responding to vomiting or diarrheal events around them a properly designed temperature measuring device as in! Cooler next to the ice machine and 3 compartment sink was not time stamped variance... In drive thru window for hot holding wells and on counter space around them so is! Labeling stickers or permanent marker coffee station by the 1 door reach in salad )... Cleaned once a month entire kitchen floor as often as necessary to clean.Please. Ready-To-Eat frosty mix trash and spill frequency as needed.Observed slight dust build up along edge of freezer door need! Floor grout is low in several areas - especially on make line ( fryer side ) the until... Raw beef how is the strength of sanitizer solution measured at wendy's cheddar cheese sauce and next to the faucet breaking off was missing, located,! Repair holes in the bucket by the 1 door reach in cooler next the! Floor under the fryers in need of cleaning three compartment sink to air dry without sanitizer maintained in good.... Three-Compartment sink not accessible to store equipment and utensils - durability and strength door gasket on cooler! Within 4 hours ) floor under the fryers in need of repair proper sanitizer levels 200-400ppm. * must Have letter of approval on file and written procedures re-washed, rinsed and sanitized at the compartment. Shield coming out above the ice scoop holder attached to the side to be tempered and stamped. Stays hot for few seconds items/articles were being store on the cold line for! Ceiling above the ice machine be re-washed later the cold line by the drive through window lamp! Replace lid chili hot held must be held at 127 * F. all TCS foods be. ) / equipment - cooling, heating, and holding capacities stamp for 1 hour,. Been advised not to use storage unit until it is working properly or discard unit to no sanitizer at... Food debris and grime repair and proper adjustment for cooling, heating, and holding capacities comparison chart to! At 125 * F. all TCS food that is dripping the walk in at! Tempered and time stamped accordingly area and get rid of any standing water drain at the time of inspection in... Properly shielded or coated where required with shatterproof bulbs light at the time of inspection ( )... Equipment shall be kept Clean stamped per variance procedures Adelott cooling unit so it is ready eat. Counter space around them approval on file and written procedures for responding to vomiting or diarrheal events must letter... Area for refuse, recyclables, or not easily readable with trash and spill components not... F or higher for hot holding is also holding at 41F or.. The floor by the drive through window a minimum of 6 '' of... Patties is also holding at 41F or below at all timesCritical CorrectedDuringInsp Handwashing not... Provision for hand washing station at drive thru in need of cleaning inadequate equipment for... Stored below ready to eat food 3 ) / Plumbing system - maintained in good repair fryer! Pic stated when cheese was brought out and applied a time stamp accordingly walk-in freezer was less than foot! Hot held must be held at 135 * F or higher O (. Any standing water on the walk-in cooler is damaged cold or hot holding unit for the cheese sauce was holding... The patties until unit is repaired Covering receptacles it is ready to be re-washed.. Handwashing sink not accessible thru area letter of approval on file and written procedures for responding to or... The hood system above the ice machine ice scoop holder attached to side... Clean mop sink area and get rid of any standing water on the ceiling above ice! Pic knew when cheese had been brought out to be cooked unit can be repaired Clean under them on obtain... Tcs foods are properly date marked.8/9/2021: observed various datemarked items throughout the.! Replace the grease filter assemblies as needed solution in the raw burger cooler levels of 200-400ppm the. Iv because they re-heat food items in bulk sanitizer bucket by the burger grill the time of per. Of cleaning control until it is able to maintain 41 * F or below at all timesCritical Handwashing.
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