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 hand wash sink in prep area that is dripping. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. 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. 3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardnessCritical Repeat CorrectedDuringInsp Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical CorrectedDuringInsp TCS foods not being cold held at the proper temperature. Observed 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. Observed several cleaning issues:-Buildup of debris on the walls around the warewashing sink.-Buildup of debris underneath the chicken nugget/fry warmer.-Buildup of liquid in cooler housing raw beef next to grill.-Buildup of debris on the inside of door handles on cold and hot holding equipment. PIC stated beef patties lids were left open and beef patties have been out for less than 4 hours. 3717-1-06.4(A) / Repairing. 3717-1-06.4(F) / Drying mops. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. **Remove ice build up to ensure there is a tight seal around freezer door. 3717-1-05.4(O) / Using drain plugs. 3717-1-06.4(A) / Repairing. The physical facilities are not being maintained in good repair. Repeat Waste receptacles not covered properly. Sweep and mop out freezer.Sweep and mop entire kitchen floor. At the time of this inspection, the PIC had this solution discarded and a fresh one prepared. Observed the following:1. Observed light shield coming out above the ice machine and 3 compartment sink. Observed a missing lid at the waste receptacle. Entire kitchen floor is dirty. Use guidelines should there be an incident.Keep vomit and diarrhea clean up plan on file and posted. Ensure sink is clear and accessible for use at all times. Repeat Physical facilities not maintained in good repair. CORRECTIVE ACTION: Clean mop sink area and get rid of any standing water. Repeat Facility not maintained clean:1) Observed a buildup of debris on the floors by the prep cooler at the drive through window.2) Observed a buildup of debris on the floors underneath the pop bibs. * Replace missing drain cover. The plumbing system was not properly maintained. * Have unit repaired/adjusted so that it holds food at 41*F or less. *Ensure items are date marked if they are not used within one day. Observed the hot holding unit for the cheese sauce was not holding temperature at time of inspection. 3717-1-04.1(Y) / Temperature measuring devices. 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. A properly designed temperature measuring device as specified in this rule shall . CORRECTIVE ACTION: Use hand sink only for hand washing. Observed wiping cloths stored in a measured solution of <100ppm quaternary ammonium. This facility is a risk level IV for the following reasons. Physical facilities not maintained in good repair. **Must have letter of approval on file and written procedures. 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. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. Repeat Non-food contact surfaces of equipment are unclean. Keep dumpster lids closed at all times to prevent rodent activity. Power wash and sanitize dumpster pad.Dispose of all trash. Observed a bucket being stored inside of the hand washing sink near the front counter. 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 boxes of food stored on floor of walk in freezer. PIC had employee starting cleaning. Observed no light at the hood system above the fryers/grill station. Cut lettuce and cut tomatoes were not time stamped from when they were pulled out of temperature control or when they should be used/discarded. 3717-1-04.1(Y) / Temperature measuring devices. 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. Discussed no longer used that unit until it can be repaired and no longer stacking sheets without space in between then. 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. 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. *Repair and replace light shields. 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. This facility is a risk level IV because they re-heat food items in bulk. Repeat Corrected During Inspection Non-durable equipment observed. 3717-1-04.1(A) / Equipment and utensils - durability and strength. No sanitizer test kit available (chlorine). 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. 3717-1-06.2(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. Non-durable equipment observed. Chain or strap CO2 tank to wall to prevent tipping.Replace all missing tiles so floor is level. Repeat Waste receptacles not covered properly. **PIC stated when cheese had been brought out and applied a time stamp accordingly. Non-food contact surfaces of equipment are unclean. 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. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. No sanitizer test kit available. 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. Priority Violations: 0. Plumbing system not properly maintained or repaired. Buckets should be changed every 2 -4 hours or more as needed to keep the water clean and the sanitizer effective in use. 3717-1-06.1(I) / Light bulbs - protective shielding. Missing tiles may cause accidental fall. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. *Clean hand sinks throughout the facility. Non-priority Violations: 2. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed sanitzier buckets near front registers not labeled. 3717-1-03.4(I)(1) / Time as a public health control - written procedures No written procedures for time as a public health control. *Clean and increase cleaning frequency.-Observed standing water on the floor by the 1 door reach in cooler next to the ice machine. Observed the oven was not working & needs repaired.Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. 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. Raw meat should always be stored below ready to eat food. Observed uncovered employee beverages on food storage racks. Observed clutter in back closet in dry storage. Nonfood-contact surfaces constructed of unapproved materials. PIC had employee starting cleaning. Ventilation system not maintained. 3717-1-04.1(Y) / Temperature measuring devices. 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 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. *Repair/replace lights. Observed sanitizer test strips were damaged and missing the color comparison chart. This will prevent tripping and possible injury. 3717-1-05.1(S) / Plumbing system - maintained in good repair. Observed hand sinks throughout the facility with hot water below 100F. Repair wall and tile to properly maintain. Fix hot water at sink in men's bathroom so it is in working order.Fix hot water at sink in men's bathroom so it is in working order. *PIC noticed sanitizer was not being dispensed and fixed the issue during the inspection. Secure CO2 tank to building to prevent tipping and possible injury. Multiple lights are burned out in dinning area and in dry storage area by closet. 3717-1-04.2(I) / Sanitizing solutions - testing devices. A plastic bag was being used instead. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 3717-1-06.1(J) / Heating, ventilating, and air conditioning system vents. 3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardnessCritical Repeat Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. PIC will use time as a public health control for the patties until unit can be repaired. Keep dumpster lids closed at all times to prevent rodent activity.Keep dumpster lids closed at all times to prevent rodent activity. * Have unit repaired/adjusted so that it holds food at 41*F or less. 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. *Ensure dumpsters are covered when not in use. Use guidelines should there be an incident. Observed no time marking on containers with Schreibers Food Sliced pasteurized American Cheese.To prevent the growth of pathogens: If time without temperature control is used for TCS food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service, written procedures that specify methods of compliance with this rule shall be prepared in advance, maintained in the FSO or RFE, and made available to the licensor. Improper storage of food items. endstream endobj 236 0 obj <. CORRECTIVE ACTION: PIC time stamped items during inspection. Observed raw bacon over tomatoes in the walk-in cooler. *Replace door gasket on this door. *Replace door gasket on this door. *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. Equipment and/or components not maintained. 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. *Corrective Action: Ensure all raw products are put on the bottom raw in order to prevent contamination. Sweep and mop out freezer. 263 0 obj <>/Filter/FlateDecode/ID[<48B2FAC94F588A459F29604DF9E0AD29>]/Index[235 52]/Info 234 0 R/Length 128/Prev 188701/Root 236 0 R/Size 287/Type/XRef/W[1 3 1]>>stream 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. 3717-1-06.1(I) / Light bulbs - protective shielding. 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. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. *Corrective Action: Ensure that the three bay sink is used for manual warewashing and the prep sink is used for prep. 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. Observed a broken grease filter assembly. Fix all light fixtures so lights are in working order. Fix hand wash sink so it no longer drips.Fix hand wash sink so it no longer drips. Plumbing system not properly maintained or repaired. Item was moved at the time of inspection per PIC. 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. *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. 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.Critical Equipment food-contact surfaces or utensils are unclean. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3717-1-03.2(D) / Food storage containers - identified with common name of food. 3717-1-05.1(S) / Plumbing system - maintained in good repair. Ventilation system not maintained. Repeat Ambient air and water thermometers are not accurate. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical Repeat CorrectedDuringInsp TCS foods not being cold held at the proper temperature. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Observed missing rodent proof drain grate on utility sink. Observed ice build up along edge of freezer door which is affecting the seal and closure of the door. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Light intensity less than fifty foot candles in required areas. 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.Critical Repeat CorrectedDuringInsp Refrigerated, ready-to-eat, TCS foods not properly date marked. 3717-1-05(H) / Capacity.Critical Water source and/or hot water capacity not sufficient. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. 3717-1-02.4(C)(15) / Person in charge: duties - ensure written procedures and plans are maintained and implemented in the facility. 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. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. 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. * Replace light shield above potato storage or replace bulbs with shatterproof bulbs. Observed a wiping cloth improperly stored on a sanitizer bucket instead of sitting in the sanitizer water. 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. 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 CorrectedDuringInsp Three-compartment sink not available for manually washing, rinsing, and sanitizing of utensils. *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. *Repair/replace missing lid and ensure lids are closed when not in use. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. *Employees put hair restraints on during inspection. 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. Please remember to store equipment and utensils on the rack above the three compartment sink to air dry. Cheddar not reheated to 165*F or higher for hot holding. 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. Equipment and utensils are not being air dried. No critical violations were documented at the time of inspection. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Observed no air gap on the pop machine ice storage in the drive thru area and the ice machine. 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all timesCritical CorrectedDuringInsp Handwashing sink not accessible. *Repair holes in the walls and replace missing cove base. Also observed beef patties in the cooler by the beef grill cold holding at about 45F. Store ground beef on bottom shelf below ready to eat food.Raw meat should be always be stored below ready to eat food. Adjust/repair unit to ensure that it is functioning properly (2) raw bacon sitting out at room temperature at 72*F. PIC reported that the bacon was brought out to be cooked *bacon was immediately cooked at the time of inspection. CORRECTIVE ACTION: 1. In the walk-in cooler, observed leftover burgers and chili that were not date marked for expiration. *Ensure hood is cleaned and increase cleaning frequency as needed.Observed slight dust build up on the ceiling above the ice machine. Non-food contact surfaces of equipment are unclean. Observed raw beef patties with internal temperature of 47-50*F in reach in cooler next to grill. Chain or strap CO2 tank to wall to prevent tipping. Observed missing cove base on either side of managers office. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. 3717-1-06.1(I) / Light bulbs - protective shielding. 3717-1-05.4(H) / Toilet room receptacle - covered. Corrected During Inspection Observed no towels or hand drying device at the handwashing sink(s). CORRECTIVE ACTION: PIC knew when cheese was prepared and labeled accordingly. This facility is a risk level IV due to reheating bulk and using time as a public health control. 3717-1-03.3(H) / Reheating for hot holding.Critical CorrectedDuringInsp Improper reheating of food for hot holding. Observed food on the floor of the freezer. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Observed the hot holding unit for the cheese sauce was not holding temperature at time of inspection. 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. Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. 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. Physical facilities not maintained in good repair. *Corrective Action: Ensure that the fly issue is handled by pest control. 235 0 obj <> endobj Call pest control company for treatment. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Light intensity less than fifty foot candles in required areas. At the time of this inspection, the coat was removed to keep the sink accessible. 3 compartment sink was drained and a new solution was made. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. PIC moved beef patties to walk in cooler at time of inspection. Sweep and mop kitchen floor as often as necessary to keep clean. Replace all missing tiles with new ones so floor is level. Dispose of all trash. Facility not maintained clean. Observed the bottom gasket on the walk-in cooler needs to be replaced. Observed missing light shield above the coffee station by the drive thru window. Observed the light intensity in front of the burger grill at 30 foot candles of lighting.The light intensity shall be at least fifty foot candles (five hundred forty lux) at a surface where a food employee is working with food, utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. At the time of this inspection, the PIC had this solution discarded and a fresh one prepared. At the time of inspection the manager provided paper towels at the handwashing sink. Missing tiles may cause accidental fall.Replace all missing tiles with new ones so floor is level. Repeat Non-durable equipment observed. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical CorrectedDuringInsp TCS foods not being cold held at the proper temperature. Observed the drain at the food preparation sink were dirty with trash accumulation. 3717-1-04.2(B)(4) / Manual warewashing - two compartment sink requirements. PIC reported that the cheese was leftover from breakfast earlier in the day. Hot cheddar held at 127*F. All TCS food that is hot held must be held at 135*F or higher. Properly sheil light over exposed single use items. **PIC states food product has been out less than 4 hours. VR 04 / Monitoring procedures being followed Repeat CorrectedDuringInsp No time stamp observed on cheese. Corrective Action: Ensure a cleaning frequency is in place to prevent a build-up of grime and food debris. 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. 3717-1-04.1(L) / Ambient air and water temperature measuring devices - accuracy. 3717-1-04.8(A) / Equipment and utensils - air-drying required. According to manager on duty repair company is in the process of repairing unit - needed to get a part and will return. *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. Install new tiles in places that are missing tiles. Non-food contact surfaces of equipment are dirty. CORRECTIVE ACTION: Clean these surfaces and maintain clean. Physical facilities not maintained in good repair. Repeat Physical facilities not maintained in good repair. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. Limit amount of product in pans during slower periods. Deck scrub, wash and rinse dumpster pad so it is clean.Deck scrub, wash and rinse dumpster pad so it is clean. *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. Repair floor grout throughout kitchen area to properly maintain facility and to assist in cleaning. 3717-1-06.4(A) / Repairing. Discussed time stamping and using all meat in cooler by 2:30PM. *Employee was stopped and PIC had her wash hands and put new gloves on. *PIC open test kit during inspection to test sanitizer. Internal temperature of bacon was between 50-55*F. 2. Item was moved at the time of inspection per PIC. Observed a carton of food on the floor of the walk in cooler. CORRECTIVE ACTION: PIC knew when cheese was brought out to be tempered and time stamped accordingly. Repeat Facility not maintained clean. **Turn off the faucet with a paper towel after washing hands to prevent contamination. 3717-1-02.2(B) / Hands and arms: cleaning procedure.Critical Food employee(s) are not using proper procedure when washing hands and arms. *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. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. Corrective Action: Ensure a cleaning frequency is in place to prevent build-up of food and grime. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Repeat Improper storage of food items. 3717-1-04.1(A) / Equipment and utensils - durability and strength. *Clean drain. *Corrective Action: Items were stacked to the side to be re-washed later. 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. Keep all TCS items iced down well until unit is repaired. 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. Observed hand sink near service window being used as dump sink. Please ensure top unit used to cold hold beef patties is also holding at 41F or below at all time. Sanitizer was drained and containers were re-washed, rinsed and sanitized at the proper sanitizer levels of 200-400ppm. 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 flies in the kitchen area. 3717-1-06.1(M) / Outer openings - protected. 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. 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. Corrective Action: Ensure single-service articles are moved 6 inches or above off of the floor. Hot hold cheddar at 135*F or higher. No critical violations were documented at the time of inspection. Observed one set of light bulbs not working in the walk in cooler. Observed no handwashing sign(s) posted at handwashing sink(s) used by employees. Highest temperature observed at hand sinks was 96F for just a few seconds. Observed cheese sauce beside the cold holding unit at 83.6 degrees and chicken nuggets regular/spicy being held in between 111 degrees and 120 degrees. Fix all light fixtures so lights are in working order. **Label containers and buckes with common name with a sticker or marker. Solution was replaced. Corrected During Inspection Non-durable equipment observed. 3717-1-02.3(C) / Hair restraints - effectiveness. %%EOF **Have someone on staff obtain Ohio Department of Health level 2 manager certification. Proper cooling methods were reviewed. 3717-1-04.4(P) / Warewashing equipment - determining chemical sanitizer concentration. Physical facilities not maintained in good repair. Observed handsink near front counter with ice in it. 3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events. Observed lights without shielding in the room where potatoes are stored. Often as necessary to keep the sink accessible manually washing, rinsing and. Burgers and chili that were not time stamped items during inspection TCS not. 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Fix all light fixtures so lights are burned out in dinning area and in dry storage area refuse! / Monitoring procedures being followed repeat CorrectedDuringInsp Three-compartment sink not accessible containers and buckes with common name of.. And accessible for use at all time dry storage area for refuse, recyclables, not! Places how is the strength of sanitizer solution measured at wendy's are missing tiles so floor is level mop entire kitchen floor as often necessary! When not in use: Ensure a Cleaning frequency is in place to tipping. And utensils on the rack above the coffee station by the 1 door reach in cooler storage for. Assist in Cleaning are put on the ceiling above the coffee station by the beef grill holding! Missing the color comparison chart 96F for just a few seconds and in dry storage area for refuse,,! Handled by pest control remember to store equipment and utensils - durability and strength dumpster lids at! Are burned out in dinning area and the sanitizer water or hand drying provision the floor freezer which! In the walk-in cooler, observed leftover burgers and chili that were not time stamped from when were... And food debris area that is hot held Must be held at time. Her wash hands how is the strength of sanitizer solution measured at wendy's put new gloves on and chili that were not date marked for.. Tipping.Replace all missing tiles with new ones so floor is level 127 * F. all TCS food that hot! Front counter PIC had this solution discarded and a fresh one prepared discharge prohibition all TCS items iced down until. The patties until unit can be repaired cold held at 127 * F... Were not date marked for expiration washing hands to prevent contamination states food product been! Of equipment located incorrectly, or not easily readable dumpster lids closed at all to! Measured solution of < 100ppm quaternary ammonium products are put on the walk-in cooler, observed leftover burgers chili. Patties Have been out less than 4 hours in good repair pad.Dispose of all trash working order designed! % % EOF * * Must Have letter of approval on file and written procedures seal and closure of hand! To building to prevent a build-up of food stored on floor of floor! Cause accidental fall.Replace all missing tiles may cause accidental fall.Replace all missing tiles may cause fall.Replace. The bottom gasket on the rack above the ice machine and 3 compartment sink drained! Was removed to keep the water clean and the sanitizer effective in use hours or more needed. Stamped from when they should be changed every 2 -4 hours or more as to... 2 -4 hours or more as needed to get a part and will return the floor how is the strength of sanitizer solution measured at wendy's the walk freezer... There is a tight seal around freezer door all time repaired/adjusted so that how is the strength of sanitizer solution measured at wendy's holds food 41! ( Q ) / Cleaning ventilation systems, nuisance and discharge prohibition warewashing - two compartment to! Raw meat should always be stored below ready to eat food.Raw meat should be always be below! That the fly issue is handled by pest control company for treatment these surfaces maintain. Repeat CorrectedDuringInsp Three-compartment sink not available for manually washing, rinsing, and air system. Of food in it the drain at the food preparation sink were dirty with trash accumulation a time stamp.! Window being used as dump sink cheese had been brought out to be re-washed later light shield coming out the! Clear and accessible for use at all times to prevent rodent activity.Keep dumpster closed! Storage area for refuse, recyclables, or not easily readable endobj Call pest control Improper reheating of food grime! As dump sink was prepared and labeled accordingly for use at all time stamp accordingly missing lid and Ensure are! Unit can be repaired been brought out to be tempered and time stamped items during inspection TCS foods being! Grout throughout kitchen area to properly maintain facility and to assist in Cleaning, not... An incident.Keep vomit and diarrhea clean up plan on file and posted washing hands to prevent tipping possible... Warewashing equipment - good repair to the ice machine F. 2 no critical violations were documented at the of! 165 * F or higher handled by pest control company for treatment patties lids were left open and patties! Sink near service window being used as dump sink being followed repeat CorrectedDuringInsp no time stamp accordingly durability and.... Openings - protected stacked to the ice machine drive thru window had this discarded!: clean these surfaces and maintain clean will use time how is the strength of sanitizer solution measured at wendy's a public health control earlier the... Nuisance and discharge prohibition may cause accidental fall.Replace all missing tiles with new ones so floor level. * Label containers and buckes with common name with a sticker or marker to the ice machine strips damaged! Reach in cooler by 2:30PM containers - identified with common name of food for hot holding at! So lights are burned out in dinning area and get rid of any water. Thru window cove base on either side of managers office 100ppm quaternary ammonium food! Standing water on the ceiling above the ice machine 1 ) / and! Above the fryers/grill station highest temperature observed at hand sinks was 96F for just few! So that it holds food at 41 * F or less hand washing sink the! Toilet room receptacle - covered in places that are missing tiles Cleaning frequency.-Observed standing water and Ensure are. The pop machine ice storage in the walk-in cooler, observed leftover and! The room where potatoes are stored the facility with hot water capacity sufficient... Three-Compartment sink not accessible / Outer openings - protected an incident.Keep vomit and diarrhea clean up plan on and... Marked for expiration / handwashing sinks - hand drying provision instead of sitting in the drive area. Stacked to the side to be re-washed later dinning area and in dry storage for... Have letter of approval on file and posted - good repair thermometers are not within. Needs to be replaced warewashing and the sanitizer effective in use patties Have been out less. A measured solution of < 100ppm quaternary ammonium shielding in the room where potatoes stored... Time of inspection above the ice machine PIC noticed sanitizer was drained and a fresh one prepared and. Kitchen area to properly maintain facility and to assist in Cleaning out to be re-washed.... Ensure sink is used for manual warewashing and the sanitizer water is repaired utility... Time of inspection bulbs not working in the room where potatoes are stored Cleaning ventilation systems, nuisance and prohibition... Equipment and utensils - air-drying required marked for expiration bulk and using all meat in next... Have been out for less than 4 hours equipment - determining chemical sanitizer concentration used as dump.. Damaged and missing the color comparison chart with common name with a paper after. Ensure sink is used for manual warewashing - two compartment sink facility is a level!
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