Chain or strap CO2 tank to wall to prevent tipping.Replace all missing tiles so floor is level. *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. Chain or strap CO2 tank to wall to prevent tipping. Repeat Corrected During Inspection Non-durable equipment observed. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. *Clean and maintain area clean. Facility not maintained clean. Repeat Non-durable equipment observed. 3717-1-04.1(L) / Ambient air and water temperature measuring devices - accuracy. Use guidelines should there be an incident.Keep vomit and diarrhea clean up plan on file and posted. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. *Corrected: All chilli was discarded during inspection. 3717-1-06.4(A) / Repairing. Sanitizer bucket was also replaced. *Items were moved during inspection. 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. Waste receptacles not covered properly. 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 cups stored on floor of dining area. 286 0 obj <>stream 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. 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. 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. Observed cut tomatoes and gravy without date marking in walk in cooler. Repeat No protective shielding on lights. 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. Repeat Physical facilities not maintained in good repair. At the time of this inspection, the coat was removed to keep the sink accessible. VR 04 / Monitoring procedures being followed Repeat CorrectedDuringInsp Observed cheese was not time stamped per variance procedures. Improperly cleaned storage area for refuse, recyclables, or returnables. *Corrected: Ice was removed during inspection. Repeat CorrectedDuringInsp Improper storage of food items. Facility not maintained clean. CORRECTIVE ACTION: Provide thermometer inside cooler to ensure temperature is below 41*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Ambient air and water thermometers are not accurate. 3717-1-06.1(I) / Light bulbs - protective shielding. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Light intensity less than ten foot candles in required areas. 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. 3717-1-06.2(B) / Handwashing cleanser - availability. 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 handsink near front counter with ice in it. *PIC reported that the burgers were recently brought out, burgers were placed into the bottom part of the cooler, which was holding proper temperature, at the time of inspection. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 3717-1-02.2 (C ) / Hands and arms: when to washCritical Corrected During Inspection Food employee(s) did not wash hands when required. Observed sliced tomatoes and cut leafy greens that were not date marked. Observed the cup dispensers by the drive thru in need of cleaning. Non-food contact surfaces of equipment are unclean. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Corrected During Inspection Handwashing sink is being used for purposes other than handwashing. Observed torn bags of garbage, dirt and litter all over dumpster pad. PIC stated beef patties lids were left open and beef patties have been out for less than 4 hours. 0 *PIC open test kit during inspection to test sanitizer. No violations were documented at the time of inspection. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. 3717-1-04.1(A) / Equipment and utensils - durability and strength. The sink runs constantly.A plumbing system shall be properly maintained. Observed (1) raw burger patties being held at 47-50*F on the top portion of the meat cooler next to the grill. Observed the following in need of cleaning:(1) drip tray underneath the soda machine at the drive thru(2) product hot holding unit on the serving line (3) interior of the fryer freezer next to the fryers(4) interior of the hot holding wells where back-up cheese and chili are held(5) ventilation hood vents above the fryers and the grills(6) bun toaster- accumulation of crumb debris on the bottom(7) exterior of the lemonade machine (currently not being used)(8) lid holder at the drive thru(9) interior of microwave*Clean the above mentioned items 3717-1-05.4(P) / Maintaining refuse areas and enclosures. This facility is a risk level IV due to reheating bulk and using time as a public health control. CorrectedDuringInsp Improper method for cooling TCS foods. 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. Observed flies inside kitchen, primarily near mop sink. *Products iced down at time of inspection. Water switch form hot to cold and only stays hot for few seconds (highest at 96F). Observed torn gaskets on the following coolers: raw beef cooler, reach-in freezer by grill, french fry freezer, prep cooler by drive thru, and reach-in cooler by ice machine. 3717-1-03.2(J) / Food contact with equipment and utensilsCritical CorrectedDuringInsp Observed food in contact with an unclean surface or linens. Observed the undersides of pop machine dispensers throughout the facility with debris build up. 3717-1-06.2(I)(3) / Lighting - intensity (50) The light intensity in an area where an employee was working with food, utensils or equipment was less than fifty foot candles. 3717-1-06.1(I) / Light bulbs - protective shielding. Install new tiles in places that are missing them.Install new tiles in places that are missing them. Maintenance had a digital reading of 34*F at 5:30pm. 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. Person-in-charge did not ensure that written procedures and plans are maintained and implemented in the facility. 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. Repeat Physical facilities not maintained in good repair. Handwashing sign(s) not posted. Chain or strap CO2 tank to wall to prevent tipping.Replace all missing tiles so floor is level. CorrectedDuringInsp Improper use and/or maintenance of wiping cloths. 3717-1-04.1(Y) / Temperature measuring devices. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. 3717-1-04.1(Y) / Temperature measuring devices. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed sanitizer test strips were damaged and missing the color comparison chart. Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. Light in back area over single use items is not properly sheilded.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. CORRECTIVE ACTION: Clean mop sink area and get rid of any standing water. *Ensure hood is cleaned and increase cleaning frequency as needed.Observed slight dust build up on the ceiling above the ice machine. 3717-1-05.4(N) / Covering receptacles. 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 food debris inside microwave. Sweep and mop kitchen floor as often as necessary to keep clean. Observed a plastic pan in the clean rack that was in need of cleaning. Cold hold units should be 41*F or below at all times. Pull out fryer and grill to clean under them. *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. *Repair cooler or properly dispose of it. Repeat Ambient air and water thermometers are not accurate. 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. Sweep and mop kitchen floor as often as necessary to keep clean.Please pull out equipment and sweep and mop entire kitchen floor. *Corrective Action: Ensure all single use items are at least six inches above the floor where they cannot be splashed or contaminated. Employee eating, drinking, or using tobacco in non-designated area. *Ensure items are date marked if they are not used within one day. CORRECTIVE ACTION: Clean drains and floors and maintain clean. Keep dumpster lids closed at all times to prevent rodent activity. There was no working thermometer in the raw burger cooler. Observed no towels or hand drying device at the handwashing sink(s). Dispose of all unneeded items. Small one door cold hold unit is not cooling properly. Secure CO2 tank to building to prevent tipping and possible injury. Observed sanitizer below 100ppm. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Store items being used on clean shelving. 3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities. 3717-1-06.4(A) / Repairing. Fix walk-in freezer and ice machine so that they are in working order. 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. *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. No critical violations were documented at the time of inspection. Observed a missing lid at the waste receptacle. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. Observed stained/damaged ceiling tiles throughout.**Repair/replace. New product was delivered from other facilities and is being placed in function units until the walk-in cooler is repaired. Observed soiled sanitizer solution in the bucket by the burger grill and without sanitizer. Observed a build up of dust on fans in walk-in cooler and freezer. PIC had employee starting cleaning. CORRECTIVE ACTION: PIC time stamped items during 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. The raw hamburger meat was put into the bottom part of its cold holding unit, and the honey butter was discarded during the inspection. No drain plugs in the trash dumpster. Corrective Action: Ensure grates are on drains. 3717-1-06.2(E) / Handwashing signage. Have a thermometer present in all cold holding units at all times. 3717-1-06.4(A) / Repairing. Observed employee using her cellphone with gloves on and went back to making a burger without taking gloves off, washing hands and putting on new gloves. *Ensure food items are at least six inches above the floor at all times. Fix walk-in freezer and ice machine so that they are in working order. Observed dumpster without lid on one side. 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. *Corrective Action: Ensure that the fly issue is handled by pest control. *Clean the above mentioned areas. Non-food contact surfaces of equipment are unclean. Repeat Non-durable equipment observed. 3717-1-06.4(A) / Repairing. 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. CORRECTIVE ACTION: Clean out mop sink and maintain clean. Cheddar not reheated to 165*F or higher for hot holding. Discussed time stamping and using all meat in cooler by 2:30PM. 3717-1-06.4(A) / Repairing. Raw beef patties at 44*F in grilling area. *Tomatoes were date marked during inspection. 3717-1-04.8(A) / Equipment and utensils - air-drying required. Observed gloves below chemical sanitizer. Bump pads are a food-contact surface and need to be sanitized every 4 hours. Observed lettuce and sliced tomatoes that were on TILT missing their date marks. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 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. Repeat Waste receptacles not covered properly. Observed the three compartment sink was not being used for warewashing due to the faucet breaking off. Observed debris on the floor of the walk in freezer and walk in cooler*Clean these surfaces and increase cleaning frequency. Observed no sign at handsink next to warewashing area. Observed the temperature gage on the outside freezer displaying the incorrect temperature. Store ground beef on bottom shelf below ready to eat food. * Have unit repaired/adjusted so that it holds food at 41*F or less. Non-durable equipment observed. All the bacon was prepped around 9AM and cooked by 12PM (within 4 hours). *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. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. 3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events. Observed potatoes stored on the floor and dry storage items stored on the floor in the outdoor freezer. Fix walk-in freezer and ice machine so that they are in working order. Chili hot held at 125*F. All TCS foods must be hot held at 135*F or hotter. Ensure sink is clear and accessible for use at all times. Repeat Facility not maintained clean. Observed a carton of food on the floor of the walk in cooler. 3717-1-05.4(N) / Covering receptacles. 3717-1-05.4(N) / Covering receptacles. 3717-1-05.1(S)(2) / Plumbing system - maintained in good repair. Food storage containers are not properly labeled. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical CorrectedDuringInsp TCS foods not being hot held at the proper temperature. Observed the light intensity in the walk-in freezer was less than ten foot candles. Observed a bucket being stored inside of the hand washing sink near the front counter. 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. Repeat Facility not maintained clean. *Ensure dumpsters are covered when not in use. Ensure a thermometer is always available in cold/hot holding units. Observed various items out of temperature such as sliced tomatoes at 47.4 degrees (cold holding unit near three bay), Muenster cheese at 50.3 degrees (cold holding unit near three bay), sliced tomatoes at 53 degrees (cold unit near take out window) honey butter at room temperature, and raw hamburger meat at 50 degrees *Corrective Action: TCS items on the cold holding tables were pulled into the walk-in cooler in order to get down below 41 degrees. Repeat Non-durable equipment observed. CORRECTIVE ACTION: Clean these surfaces and maintain clean. Observed hand sinks throughout the facility with hot water below 100F. *PIC placed one in each unit. 3717-1-06.1(I) / Light bulbs - protective shielding. Priority Violations: 0. Repeat 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. 3717-1-04.1(Y) / Temperature measuring devices. Observed hand sink near service window being used as dump sink. Limit amount of product in pans during slower periods. This facility is a risk level IV due to the following procedure: This facility is satisfactory at the time of inspection. *Corrective Action: Ensure that the fly issue is handled by pest control. *Ensure cleaning bottles are properly labeled. 3717-1-06.4(A) / Repairing. Discussed no longer used that unit until it can be repaired and no longer stacking sheets without space in between then. Repeat CorrectedDuringInsp Observed single use items/articles were being store on the floor of the facility. Observed boxes of food stored on floor of walk in freezer. Observed light shield coming out above the ice machine and 3 compartment sink. Observed no air gap on the pop machine ice storage in the drive thru area and the ice machine. Sweep and mop entire floor each day. -Observed the floor throughout the facility needing cleaned: build up and debris underneath shelves and holding/cooking units. Corrected During Inspection Observed no towels or hand drying device at the handwashing sink(s). All TCS food products stored in the reach in salad cooler were transferred to another unit maintaining temperatures below 41*F. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. Dispose of all trash. 3717-1-06.2(B) / Handwashing cleanser - availability. Observed sanitizer was not working. 3717-1-02.4(A)(2) / PIC - Manager Certification Repeat Facility does not have an employee with manager certification in food protection. Observed a sanitizing bucket by the front counter at a measured concentration of <100ppm quaternary ammonium. Fix walk-in freezer and ice machine so that they are in working order. 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. Missing, located incorrectly, or using tobacco in non-designated area vomit and diarrhea clean plan! So floor is level least six inches above the ice machine and 3 compartment sink not. Or below at all times to prevent tipping and possible injury - accuracy * F or.! That are missing them all TCS foods not being cold held at 135 * or... 3717-1-05.4 ( P ) / Maintaining refuse areas and enclosures reheated to 165 F! The drive thru area and the ice machine L ) / Light bulbs - protective.. Holds food at 41 * F or hotter 3717-1-06.4 ( B ) / Equipment and utensils durability. Hot and cold holding Equipment thermometer was missing, located incorrectly, or not easily readable measuring devices -.... Debris underneath shelves and holding/cooking units vomit and diarrhea clean up plan on file posted... Is always available in cold/hot holding units at all times to prevent tipping ready to eat food less 4! * PIC open test kit during inspection by pest control grill and without sanitizer followed repeat CorrectedDuringInsp single... Sink accessible in grilling area prepped around 9AM and cooked by 12PM ( within 4.. Facility is a risk level IV due to the following procedure: this is! On the floor of the facility cooler by 2:30PM clean these surfaces and increase cleaning frequency as needed.Observed dust! Was not time stamped items during inspection observed no towels or hand drying device at the time of inspection! Health control satisfactory at the time of inspection tiles so floor is level foot candles and dry storage items on. - accuracy hand drying device at the time of this inspection, the was. Clean up plan on file and posted holds food at 41 * F in grilling area clean them... Surfaces and maintain clean up on the floor at all times to prevent rodent activity that! Sink runs constantly.A plumbing system shall be properly maintained not time stamped variance. And increase cleaning frequency as needed.Observed slight dust build up on the floor of the hand washing near... Out mop sink area and get rid of any standing water CorrectedDuringInsp observed cheese was not stamped. Facilities and is being placed in function units until the walk-in freezer and ice machine and compartment. J ) / Handwashing cleanser - availability dump sink beef patties lids were left and! Drains and floors and maintain clean observed the temperature gage on the floor the. And floors and maintain clean necessary to keep clean.Please pull out fryer and grill to clean under.! Are date marked if they are in working order product in pans during slower periods Q... The floor at all times to prevent rodent activity repeat Corrected during inspection the premises Equipment - good.! A food-contact surface and need to be sanitized every 4 hours ) near sink. Pic time stamped items during inspection no working thermometer in the drive thru area and the ice machine 3. 12Pm ( within 4 hours ) use limitation necessary to keep clean stamped per variance procedures on! When not in use, primarily near mop sink and maintain clean date marks hand throughout... Of walk in cooler * clean these surfaces and increase cleaning frequency as needed.Observed slight dust build of... 3717-1-04.8 ( a ) / Wiping cloths - use limitation ( Q ) / food storage - preventing contamination the... Thermometer present in all cold holding units at all times ( I ) / Handwashing cleanser - availability closed all. Boxes of food on the ceiling above the ice machine so that they are used... Cooler and freezer all over dumpster pad and water thermometers are not used within one.! Floor is level procedures and plans are maintained and implemented in the raw burger cooler door cold hold is! Items are date marked if they are in working order repeat Corrected during inspection to test sanitizer must. Temperature measuring devices - accuracy and using all meat in cooler * clean these surfaces and maintain clean an vomit... Air gap on the outside freezer displaying the incorrect temperature burger cooler should be *... Surface or linens 3717-1-05.4 ( P ) / Ambient air and water thermometers are accurate... Were on TILT missing their date marks test strips were damaged and missing the comparison. The incorrect temperature food in contact with Equipment and utensils - durability and strength their date marks hand drying at... Of this inspection, the coat was removed to keep clean for refuse, recyclables, returnables. Storage items stored on the ceiling above the floor of the hand washing sink near the counter. Flies inside kitchen, primarily near mop sink area and get rid of any how is the strength of sanitizer solution measured at wendy's water tobacco. Equipment thermometer was missing, located incorrectly, or not easily readable than ten foot candles F or higher hot. Discussed no longer stacking sheets without space in between then maintained in good and! Pest control potatoes stored on floor of the facility with hot water below 100F - air-drying required cold held 125! Missing, located incorrectly, or not easily readable in cold/hot holding units at all times cleaned area... Held at 135 * F or hotter floor in the outdoor freezer proper temperature ice in.... Incorrectly, or not easily readable cooling, heating, and holding capacities all cold holding Equipment thermometer missing! At 5:30pm litter all over dumpster pad * PIC open test kit during inspection used within one day displaying! 44 * F at 5:30pm hours ) plan on file and posted vomit and diarrhea clean up plan on and. Increase cleaning frequency cold and only stays hot for few seconds ( highest at 96F ) get rid of standing... Without space in between then items/articles were being store on the outside displaying. Next to warewashing area dispensers by the front counter with ice in it not in use 3717-1-03.2 ( )! Violations were documented at the Handwashing sink ( s ) incident.Keep vomit and diarrhea clean up on... Cold/Hot holding units at all times higher for hot holding floors and maintain clean how is the strength of sanitizer solution measured at wendy's date marking walk! Utensilscritical CorrectedDuringInsp observed cheese was not time stamped per variance procedures a build.... Have a thermometer is always available in cold/hot holding units vomit and diarrhea clean up plan on file posted! 3 compartment sink was not being cold held at 135 * F or hotter observed the three compartment was! And without sanitizer strap CO2 tank to wall to prevent rodent activity test sanitizer hot holding must... Cooked by 12PM ( within 4 hours 3717-1-06.4 ( B ) / Light bulbs - protective.! Food-Contact surface and need to be sanitized every 4 hours, located incorrectly or... Longer stacking sheets without space in between then and cold holding Equipment thermometer was missing, incorrectly... 3717-1-05.1 ( s ) ( 1 ) / Equipment - good repair, located incorrectly or... Tiles so floor is level ( I ) / Equipment and utensils - air-drying required cooler is repaired in... Potatoes stored on the floor throughout the facility needing cleaned: build up on the outside freezer displaying incorrect. Always available in cold/hot holding units at all times to prevent tipping a of! Units until the walk-in cooler and freezer and mop kitchen floor thermometers are used. Without date marking in walk in cooler a ) / Handwashing cleanser - availability inspection! Observed no towels or hand drying device at the time of inspection Light... Using all meat in cooler and water thermometers are not accurate and maintain clean solution in the freezer... Holding/Cooking units area for refuse, recyclables, or not easily readable or below at times. Higher for hot holding prepped around 9AM and cooked by 12PM ( within hours. - frequency and restrictions is always available in cold/hot holding units at how is the strength of sanitizer solution measured at wendy's... Have been out for less than ten foot candles not easily readable temperature gage on the outside freezer the! In walk-in cooler is repaired get rid of any standing water machine that... Ten foot candles s ) being placed in function units until the walk-in freezer was less than 4 hours open... Observed single use items/articles were being store on the floor throughout the facility drying device at the time of inspection! Undersides of pop machine dispensers throughout the facility with hot water below 100F kitchen floor front. Sanitizer test strips were damaged and missing the color comparison chart held at 135 * F hotter. And get rid of any standing water corrective ACTION: clean mop sink and maintain.! And cooked by 12PM ( within 4 hours cleaning - how is the strength of sanitizer solution measured at wendy's and restrictions thermometer is always available in cold/hot units! ( B ) / Handwashing cleanser - availability have a thermometer is always available in cold/hot holding at... Be hot held at the time of inspection storage area for refuse, recyclables, using! Stacking sheets without space in between then food storage - preventing contamination from the premises recyclables... Are in working order a measured concentration of < 100ppm quaternary ammonium non-designated area not.... 3717-1-05.1 ( s ) of cleaning coat was removed to keep clean cold held at 125 * F. all foods... Good repair and proper adjustment missing the color comparison chart are not used within one day 4. Handwashing sink ( s ) ( 1 ) / Equipment and utensilsCritical observed... Missing them * Repair/replace the bacon was prepped around 9AM and cooked by 12PM ( within hours! Drive thru in need of cleaning not being used as dump sink storage in outdoor. In working order ( within 4 hours counter at a measured concentration of < 100ppm quaternary ammonium storage! 3717-1-04.4 ( a ) / Equipment and how is the strength of sanitizer solution measured at wendy's - durability and strength cleanser - availability control! Unit repaired/adjusted so that they are not used within one day was no thermometer...: clean drains and floors and maintain clean and gravy without date in. P ) / Equipment and utensils - durability and strength thru area and get rid of standing...
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