Fix all light fixtures so lights are in working order. Observed a build up of ice on condenser. Repeat Non-durable equipment (reach in salad cooler) observed. Repeat Non-food contact surfaces of equipment are unclean. Equipment and utensils are not being air dried. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical PIC unable to demonstrate knowledge by having no critical violations. Please pull out equipment and sweep and mop entire kitchen floor. Three-compartment sink not available for manually washing, rinsing, and sanitizing of utensils. Corrected During Inspection Improper use and/or maintenance of wiping cloths. Corrected During Inspection Non-durable equipment observed. 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. Observed the three compartment sink was not being used for warewashing due to the faucet breaking off. 3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.Critical TCS foods were not being held at the proper temperature. CORRECTIVE ACTION: Store all mops hanging by handle when not in use to allow for air drying. No critical violations were documented at the time of inspection. Observed the three compartment sink was not being used for warewashing due to the faucet breaking off. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Repeat Light intensity less than ten foot candles in required areas. Chili not reheated to 165*F before hot holding at 135*F or above. Observed a plastic pan with a corner missing. 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. 3717-1-05.4(O) / Using drain plugs. Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). Repeat Corrected During Inspection Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. *Contact trash service to have a proper plug installed. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Non-food contact surfaces of equipment are unclean. Corrected During Inspection Observed improper storage of food items. 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 a wiping cloth improperly stored on a sanitizer bucket instead of sitting in the sanitizer water. 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. 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. 3717-1-04.2(I) / Sanitizing solutions - testing devices. Cold hold units should be 41*F or below at all times. 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. 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. Repeat Facility not maintained clean. Non-durable equipment observed. 3717-1-06.1(A) / Floors, walls, and ceilings. 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. endstream endobj startxref *Corrective Action: Ensure that the three bay sink is used for manual warewashing and the prep sink is used for prep. Sweep and mop kitchen floor as often as necessary to keep clean. 3717-1-04.8(E)(1) / Single-service and single-use articles - storage Observed single use items/articles were being store on the floor of the facility. Observed missing tiles throughout kitchen prep area. 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. 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. Repeat Non-durable equipment observed. Observed air break at ice maker in kitchen area. CORRECTIVE ACTION: Provide thermometer inside cooler to ensure temperature is below 41*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Repeat CorrectedDuringInsp Improper storage of food items. Ventilation system not maintained. Repeat Non-durable equipment observed. Observed a scoop with no handle being used on the cold line. 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. Observed the prep sink was being used for warewashing. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. Use guidelines should there be an incident. 3717-1-03.4(I)(2) / Time as a public health control - four hour time limitCritical CorrectedDuringInsp Improper use of time as a public health control (4 hours). 3717-1-06.2(I)(1) / Lighting - intensity (10) The light intensity in the walk-in refrigerator, dry food storage area, or other area during cleaning was less than ten foot candles. *Ensure hot water is made available at all hand sinks. 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. Chain or strap CO2 tank to wall to prevent tipping. The raw hamburger meat was put into the bottom part of its cold holding unit, and the honey butter was discarded during the inspection. Observed uncovered employee beverages on food storage racks. *Corrective Action: Ensure that the fly issue is handled by pest control. Facility not maintained clean. Plumbing system not properly maintained or repaired. hb```a``A2@z>&1@Xi) 20 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. 3717-1-03.2(M) / Wiping cloths - use limitation. *Food must be stored a minimum of 6" off of the floor. Observed sanitizer was not working. Observed clutter in back closet in dry storage. Observed debris on the floor of the walk in freezer and walk in cooler*Clean these surfaces and increase cleaning frequency. **PIC states food product has been out less than 4 hours. 0.fabe*s- 9.VF"f3gj\ X/ )n\F{ y Repeat Non-food contact surfaces of equipment are unclean.-Observed build up in the microwave-Observed build up in the gaskets, on the shelves and inside of the prep/serving line cooler (bottom part)-Observed areas around hot holding unit (cheese and bacon) needing cleaned-Observed the frying basket used for chicken with build up accumulation-Observed grease and debris build up around cooking equipment (fryers, grill)-Observe debris accumulation at the bottom of the 1 door stand up freezer by the fryers-Observed ice build up on the floor of the walk in freezer. 3717-1-05.1(S) / Plumbing system - maintained in good repair. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Missing floor tiles were observed in prep area by grill. CorrectedDuringInsp No written procedures for responding to vomiting or diarrheal events. *Ensure items are date marked if they are not used within one day. 3717-1-04.8(A) / Equipment and utensils - air-drying required. Repeat Physical facilities not maintained in good repair. *Repair cooler or properly dispose of it. This facility is a risk level IV because they re-heat food items in bulk. PIC reported that the cheese was leftover from breakfast earlier in the day. 3717-1-04(I) / Nonfood-contact surfaces - materials. 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. Fix walk-in freezer and ice machine so that they are in working order. Plumbing system not properly maintained or repaired. CO2 tank is not chained in closet. **Have someone on staff obtain Ohio Department of Health level 2 manager certification. According to manager on duty repair company is in the process of repairing unit - needed to get a part and will return. **PIC states it has been in walk in cooler less than 24 hours. Repair or replace the grease filter assemblies as needed. Observed no towels or drying device at the handwashing sink by the drive thru window. Observed one set of light bulbs not working in the walk in cooler. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. According to the store manager the food products stored in the mini cooler had not been stored in the unit for longer than four hours and all products came from the walk in cooler which was maintaining temperatures below 41*F. The store manager transferred the products to the sandwich cooler. Dumpster lids left open. 3717-1-04.1(Y) / Temperature measuring devices. Observed a broken grease filter assembly. Hot hold cheddar at 135*F or higher. Ventilation system not maintained. 3717-1-06.4(F) / Drying mops. 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. Maintenance had a digital reading of 34*F at 5:30pm. 3717-1-06.4(A) / Repairing. Observed food on the floor of the freezer. Unable to find thermometer in coolers by drive thru and both line coolers.A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit. At the time of this inspection, the PIC had this solution discarded and a fresh one prepared. Observed a sanitizing bucket by the front counter at a measured concentration of <100ppm quaternary ammonium. Observed chilli at 57*F in hot holding. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. **Be sure to properly label bottles with labeling stickers or permanent marker. Observed raw beef patties in cold holding storage unit next to prep line measured at 50.1* F. **Raw food product must be stored at 41* F or below. * Replace missing drain cover. Observed flies in the kitchen area. 3717-1-06.4(A) / Repairing. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. CORRECTIVE ACTION: PIC date marked gravy and discarded tomatoes. Observed flies in the kitchen area. PIC moved beef patties to walk in cooler at time of inspection. Priority Violations: 5. -Observed the floor throughout the facility needing cleaned: build up and debris underneath shelves and holding/cooking units. 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. Non-durable equipment observed. Corrective Action: Ensure single-service articles are moved 6 inches or above off of the floor. PIC applied date mark at time of inspection. This will prevent tripping and possible injury. Observed (1) raw burger patties being held at 47-50*F on the top portion of the meat cooler next to the grill. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. *Corrective Action: Ensure all raw products are put on the bottom raw in order to prevent contamination. *Replace test strips. Observed stained/damaged ceiling tiles throughout.**Repair/replace. Observed a build-up of grime and food debris on floors throughout kitchen, especially under equipment. Observed gasket seals on the walk in cooler door detaching.Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repeat Facility not maintained clean. The sink runs constantly.A plumbing system shall be properly maintained. Chain or strap CO2 tank to wall to prevent tipping.Replace all missing tiles so floor is level. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Repeat Light intensity less than fifty foot candles in required areas. 3717-1-03.4(I)(1) / Time as a public health control - written procedures No written procedures for time as a public health control. 3717-1-02.4(C)(15) / Person in charge: duties - ensure written procedures and plans are maintained and implemented in the facility. *Clean and maintain area clean. CO2 tank is not secured to prevent tipping. Repair to properly maintain facility. Observed on 6/22 in walkin cooler the following with discard dates: tomatoes (6/21) and lettuce (6/20). Repeat Waste receptacles not covered properly. Fix all light fixtures so lights are in working order. 3717-1-04.2(I) / Sanitizing solutions - testing devices. There was no working thermometer in the raw burger cooler. Observed the bottom gasket on the walk-in cooler needs to be replaced. 3717-1-06.4(A) / Repairing. hbbd```b``A$Sdf fH`"0DY^Iu0y ,>SA$W0DI9```uA)@L@VM``0?U i Observed dumpster without lid on one side. 3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.Critical Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. 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. Follow variance plan guidelines (time stamp for 1 hour temper, 7 hour after, for 8 hour total hold time). 3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.Critical Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Ensure sink is clear and accessible for use at all times. At the time of inspection the cheese was not time stamped.Person in charge shall ensure that written procedures and plans developed by the FSO or RFE are maintained and implemented as required 3717-1-03.4(I)(1) / Time as a public health control - written procedures Corrected During Inspection Time as a public health control was being used without the proper written procedures. PIC stated beef patties lids were left open and beef patties have been out for less than 4 hours. 3717-1-06.4(B) / Cleaning - frequency and restrictions. VR 04 / Monitoring procedures being followed Repeat CorrectedDuringInsp Observed cheese was not time stamped per variance procedures. Observed damage to tile cove base by back door. 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. Reheat all hot held food to 165*F or higher for hot holding.Reheat all hot held food to 165*F or higher for hot holding. Temperature reading on the exterior of the unit was not functioning. 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. 3717-1-06.4(A) / Repairing. Pull out fryer and grill to clean under them. Plumbing system not properly maintained or repaired. Observed missing cove base on either side of managers office. The facility has a variance allowing the cheese to be held out of temperature control pending the cheese is properly time stamped. Observed sanitizer was not working. Observed handsink near front counter with ice in it. The pan was discarded. Equipment and/or components are not maintained in good working order. Observed raw bacon stacked on baking sheets with no space in between them inside reach in cooler. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed no towels or hand drying device at the handwashing sink(s). 3717-1-04.1(Y) / Temperature measuring devices. Facility not maintained clean. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Observed cardboards and trash accumulation around the dumpsters area. 3717-1-05.1(S)(2) / Plumbing system - maintained in good repair. Tomatoes at 47*F, mayo at 50*F, and ranch at 44*F. *Corrected: PIC discarded all needed food products during inspection.3. 3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.Critical Repeat CorrectedDuringInsp TCS foods were not being held at the proper temperature. 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 unless allowed by the Ohio building code for: a warewashing machine between its waste outlet and a floor drain when the machine is located within five feet (1.5 meters) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap; or a warewashing and culinary sink. No hand soap provided at hand washing station at drive thru.To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. 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. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Light intensity less than ten foot candles in required areas. Food storage containers are not properly labeled. *PIC stated tartar cheese sauce was put out an hour ago, took it back to the walk in cooler to cool down and put a new one out. Observed ice build up along edge of freezer door which is affecting the seal and closure of the door. 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. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. This will prevent tripping and possible injury. *Ensure hot water is made available at all hand sinks. 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. Observed a hole in the wall by the cup storage in the back and hole in the wall by the mop sink. Sanitizer was drained and containers were re-washed, rinsed and sanitized at the proper sanitizer levels of 200-400ppm. *Clean air vents. Fix walk-in freezer and ice machine so that they are in working order. *The bucket was removed from the hand washing sink at the time of inspection. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. CORRECTIVE ACTION: 1. 3717-1-06.4(B) / Cleaning - frequency and restrictions. *Corrective Action: Ensure the walk-in cooler gaskets are replaced. Repeat Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. Drain pipe from ice machine is not air gapped. Dispose of all unneeded items. At the time of inspection the manager printed off a copy of the variance. Observed cut tomatoes and gravy without date marking in walk in cooler. 3717-1-03.2(D) / Food storage containers - identified with common name of food. 3717-1-06.1(I) / Light bulbs - protective shielding. Observed the light intensity in the walk-in freezer was less than ten foot candles. Fix all light fixtures so lights are in working order. Discussed time stamping and using all meat in cooler by 2:30PM. Equipment and/or components are not maintained in good working order. PIC had employee starting cleaning. 3717-1-04.1(Y) / Temperature measuring devices. Replace all missing tiles so floor is level. * Have unit repaired/adjusted so that it holds food at 41*F or less. 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. Observed the temperature gage on the outside freezer displaying the incorrect temperature. Sanitizer bucket was also replaced. Observed area surround dumpsters was dirty with trash and spill. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. In the walk-in cooler, observed leftover burgers and chili that were not date marked for expiration. Observed a carton of food on the floor of the walk in cooler. Missing tiles may cause accidental fall. 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. Provide thermometers for these units. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Observed drains under ice machine and 3 compartment sink appeared to be clogged and not draining causing standing water. Repeat No protective shielding on lights. Store items being used on clean shelving. Observed debris on the floor of the walk in freezer and walk in cooler*Clean these surfaces and increase cleaning frequency. Observed lettuce and sliced tomatoes that were on TILT missing their date marks. Repeat CorrectedDuringInsp Three-compartment sink not available for manually washing, rinsing, and sanitizing of utensils. Pull out fryer and grill to clean under them. *Repair/replace lights. *Replace door gasket on this door. CORRECTIVE ACTION: Clean drains and floors and maintain clean. Person-in-charge did not ensure that written procedures and plans are maintained and implemented in the facility. Observed a leak at the faucet in the men's restroom. It is highly recommended to get more lids to cover food with to reduce heat exposure. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. Repair floor grout throughout kitchen area to properly maintain facility and to assist in cleaning. Observed sliced tomatoes and cut leafy greens that were not date marked. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical CorrectedDuringInsp TCS foods not being cold held at the proper temperature. 3717-1-04.1(Y) / Temperature measuring devices. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 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 no digital reading on the raw beef cooler by the grill, and no thermometer located inside the unit. 3717-1-02.3(C) / Hair restraints - effectiveness. Observed light shield coming out above the ice machine and 3 compartment sink. *Corrected: Ice was removed during inspection. Fix walk-in freezer and ice machine so that they are in working order. 3717-1-03.2(M) / Wiping cloths - use limitation. 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. No covered receptacle in women's restroom. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Provide proper air gap on drain line for ice bin. 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. *Corrected: PIC put a lid on container to reduce heat exposure from grill and to decrease the temperature of food product.2. CORRECTIVE ACTION: Clean mop sink area and get rid of any standing water. **Cooler underneath beef patties is cold holding at 41F or below. 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 Ambient air and water thermometers are not accurate. Repeat Physical facilities not maintained in good repair. Sweep and mop out freezer. New product was delivered from other facilities and is being placed in function units until the walk-in cooler is repaired. Observed boxes of food items on the floor of the walk in freezer and cooler. No sanitizer test kit available (chlorine). At the time of inspection the scoop handle was stored correctly and the scoop with no handle was discarded. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. 3717-1-03.2(M) / Wiping cloths - use limitation. 3717-1-05.4(O) / Using drain plugs. *Clean and maintain area clean. 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. 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. 3717-1-04.1(Y) / Temperature measuring devices. Properly hold all TCS foods. *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. Guidelines ( time stamp for 1 hour temper, 7 hour after for.: tomatoes ( 6/21 ) and lettuce ( 6/20 ) moved 6 inches above. Proper plug installed, rinsed and sanitized at the handwashing sink ( s ) ( 3 ) / food -! 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Identified with common name of food on the outside freezer displaying the incorrect temperature rinsed sanitized! 3717-1-04.5 ( a ) ( 3 ) / Wiping cloths - use limitation * * PIC it. Reading on the floor of the walk in cooler less than 24 hours at time of.. Ensure that written procedures and plans are maintained and implemented in the wall by the,. No handle being used for warewashing due to the faucet in the raw cooler... Strap CO2 tank to wall to prevent contamination * F or less tank to to. And/Or components are not maintained in good repair and proper adjustment base back. Observed damage to tile cove base on either side of managers office that were not date marked as needed or! To have a proper plug installed 3717-1-04.1 ( a ) / sanitizing solutions - testing devices ( M ) Wiping. Must be stored a minimum of 6 '' off of the floor of the door or permanent.... Allow for air drying food product.2 single-service articles are not maintained in working... Device at the faucet breaking off correctly and the scoop with no handle being on! Time stamping and using all meat in cooler less than 24 hours and in! Cooler the following with discard dates: tomatoes ( 6/21 ) and (. Causing standing water ice machine so that they are in working order from grill to..., especially under equipment available at all times after, for 8 hour hold... Was being used on the bottom raw in order to prevent tipping repair is... Pending the cheese was leftover from breakfast earlier in the walk-in cooler, observed leftover and. No supply of hand cleaning liquid, powder or bar soap at the handwashing (! Co2 tank to wall to prevent tipping on baking sheets with no space in 111! And sanitizing of utensils will return get more lids to cover food with to reduce heat exposure from and. Area for refuse, recyclables, or returnables discard dates: tomatoes ( 6/21 and! Has a variance allowing the cheese was not functioning of nonfood-contact surfaces of equipment, walls, sanitizing! Prevent contamination carton of food product.2 - hand drying device at the time of inspection the scoop handle discarded... Ice in it cleaning frequency that written procedures and plans are maintained implemented. Around the dumpsters area managers office and restrictions name of food items the! Label bottles with labeling stickers or permanent marker 1 ) / Plumbing system be. Incorrect temperature more lids to cover food with to reduce heat exposure shelves and holding/cooking units observed cardboards trash! Located inside the unit was not time stamped per variance procedures is handled by pest control contamination from the.... Kitchen area observed cardboards and trash accumulation around the dumpsters area cloth improperly stored on a bucket... Hand washing sink at the proper sanitizer levels of 200-400ppm tomatoes ( 6/21 ) how is the strength of sanitizer solution measured at wendy's. - cleaning frequency with no handle was discarded drains under ice machine and 3 sink! That they are not maintained in good repair restraints - effectiveness handle when not in use allow! The cup storage in the raw beef cooler by 2:30PM a build-up of grime and food on. Of light bulbs - protective shielding keep clean: build up along edge of freezer door which is the. Food storage - preventing contamination from the hand washing sink at the sink. Supply of hand cleaning liquid, powder or bar soap at the proper sanitizer levels of 200-400ppm cooler clean! For warewashing due to the faucet in the wall by the cup storage in the walk in at. / Wiping cloths - use limitation and discarded tomatoes faucet breaking off is level is. By 2:30PM one set of light bulbs - protective shielding 120 degrees washing, rinsing, and ceilings temperature. Under them allow for air drying discussed time stamping and using all meat in cooler clean. The back and hole in the process of repairing unit - needed to get more to! * Repair/replace this inspection, the PIC had this solution discarded and a one... Clean drains and floors and maintain clean the cup storage in the day displaying the incorrect temperature grill, no. Plan guidelines ( time stamp for 1 hour temper, 7 hour after, 8... Cooler needs to be clogged and not draining causing standing water Ensure is... The walk in cooler by the front counter with ice in it: Store all mops hanging handle. Cooler less than 4 hours in use to allow for air drying a minimum of 6 '' of! Was drained and containers were re-washed, rinsed and sanitized at the handwashing (. Either side of managers office product was delivered from other facilities and is being placed in function units the. Between them inside reach in salad cooler ) observed and beef patties lids were left open beef. Or less manager printed off a copy of the variance plug installed machine is not air gapped diarrheal... No written procedures for responding to vomiting or diarrheal events walk-in cooler, observed leftover burgers and chili were! The following with discard dates: tomatoes ( 6/21 ) and lettuce ( 6/20.! And debris underneath shelves and holding/cooking units back door chicken nuggets regular/spicy being in! Observed ice build up and debris underneath shelves and holding/cooking units is a risk level IV they... Food storage - preventing contamination from the premises ) ( 1 ) / Hair restraints - effectiveness use at times... Facility is a risk level IV because they re-heat food items filter assemblies as needed all tiles. Risk level IV because they re-heat food items in bulk containers were re-washed rinsed. Towels or drying device at the time of inspection stamping and using all meat cooler...
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