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

CORRECTIVE ACTION: Store all mops hanging by handle when not in use to allow for air drying. Observed boxes on the floor in the indoor freezer.Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. 3717-1-06.1(I) / Light bulbs - protective shielding. Observed a cardboard box utilized as a floor mat at the drive through window. Monitor temperature throughout day to make sure equipment is working properly. 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 Facility not maintained clean. 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. 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. 3717-1-06.4(F) / Drying mops. Handwashing sign(s) not posted. Drain pipe from ice machine is not air gapped. Facility not maintained clean. *Ensure that all food and single use items are stored 6" off the floor. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. The pan was put in the wash sink. 3717-1-06.1(I) / Light bulbs - protective shielding. New product was delivered from other facilities and is being placed in function units until the walk-in cooler is repaired. Observed a missing lid at the waste receptacle. Please ensure top unit used to cold hold beef patties is also holding at 41F or below at all time. 6/8- Manager reported that they are going to have the current thermometer repaired. *Repair and replace light shields. *Corrective Action: Ensure that the fly issue is handled by pest control. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Light intensity less than fifty foot candles in required areas. Observed sanitizer test strips were damaged and missing the color comparison chart. Observed boxes of food stored on floor of walk in freezer. 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 Repeat CorrectedDuringInsp TCS foods not being cold held at the proper temperature. Observed no soap at handwashing sink by the drive thru window. Single-service and single-use articles not protected from contamination. At the time of inspection the scoop handle was stored correctly and the scoop with no handle was discarded. *Ensure food items are at least six inches above the floor at all times.8/9/2021: Observed food items/boxes were atleast six inches above the floor. Repeat No protective shielding on lights. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. There was no working thermometer in the raw burger cooler. Observed buns on the kitchen floor and buckets of lettuce on floor in walk-in cooler. Missing floor tiles were observed in prep area by grill. Increase light intensity in prep area so intensity is 50 foot candles or higher.Increase light intensity in prep area so intensity is 50 foot candles or higher. Equipment and utensils are not being air dried. Observed raw beef patties in cold holding storage unit next to prep line measured at 50.1* F.**PIC states beef patties have been in storage unit for 30 minutes. 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. *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. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. Replace all missing tiles with new ones so floor is level. 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. 3717-1-06.2(E) / Handwashing signage. Observed scoop handles contacting food (shredded cheese) on the on the cold line.To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment and utensils, linens or single-use and/or single-service articles. Observed the latch on the bun freezer door in need of repair. 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. Buckets should be changed every 2 -4 hours or more as needed to keep the water clean and the sanitizer effective in use. *Ensure cleaning bottles are properly labeled. *Contact trash service to have a proper plug installed. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Repeat Observed a build-up of dirt and debris underneath the pop machine at the drive thru line.The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. Have a thermometer present in all cold holding units at all times. Secure CO2 tank to building to prevent tipping and possible injury. Observed sanitizer test kit unopen showing facility does not use test kit while no sanitizer was being registered- sanitizer was not being dispensed. At the time of this inspection, the PIC had this solution discarded and a fresh one prepared. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Sweep and mop kitchen floor as often as necessary to keep clean.Please pull out equipment and sweep and mop entire kitchen floor. *PIC discarded the cheese sauce. Food products that are left after 4 hours from when they were taken out of the walkin cooler will need to be discarded. Observed that several TCS products on line make table were not being properly held at 41*F or less. 3717-1-06.2(B) / Handwashing cleanser - availability. Repair to properly maintain facility. CORRECTIVE ACTION: Clean these surfaces and maintain clean. All cold held TCS food must be held at 41*F or colder at all times. 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. Repeat The physical facilities are not being maintained in good repair. Observed a broken grease filter assembly. The carton was immediately moved. Observed a buildup of debris and grease on the filters of both hoods in the kitchen. *Clean and increase cleaning frequency.-Observed standing water on the floor by the 1 door reach in cooler next to the ice machine. No critical violations were documented at the time of inspection. 0.fabe*s- 9.VF"f3gj\ X/ )n\F{ y At the time of this inspection, the coat was removed to keep the sink accessible. Deck scrub, wash and rinse dumpster pad so it is clean.Deck scrub, wash and rinse dumpster pad so it is clean. 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all timesCritical CorrectedDuringInsp Handwashing sink not accessible. Two-compartment sink used improperly for warewashing. CORRECTIVE ACTION: PIC date marked gravy and discarded tomatoes. Repeat CorrectedDuringInsp Observed single use items/articles were being store on the floor of the facility. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed old food, grease and dirt all over the noted areas. Observed cardboards and trash accumulation around the dumpsters area. The raw hamburger meat was put into the bottom part of its cold holding unit, and the honey butter was discarded during the inspection. Install new tiles in places that are missing them.Install new tiles in places that are missing them. 3717-1-06.2(E) / Handwashing signage. *Clean and increase cleaning frequency.-Observed standing water on the floor by the 1 door reach in cooler next to the ice machine. Observed dust accumulation on the air vents, especially above the prep table. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 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. *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. Raw beef had an internal temperature of 45*F. Cold hold beef at 41*F or lower at all times. *Clean area surrounding dumpsters 3717-1-05.4(N) / Covering receptacles. Maintenance had a digital reading of 34*F at 5:30pm. Observed the bun carts in need of cleaning. Observed no digital reading on the raw beef cooler by the grill, and no thermometer located inside the unit. Repeat Facility not maintained clean. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed gaskets throughout the kitchen with a build-up of grime and food debris.Corrective Action: Ensure a cleaning frequency is in place to prevent build-up. **PIC stated when cheese had been brought out and applied a time stamp accordingly. Observed the prep sink was being used for warewashing. 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 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. *Tomatoes were date marked during inspection. 3717-1-05.4(N) / Covering receptacles. Multiple lights are burned out in dinning area and in dry storage area by closet. Feb. 27, 2015: Standard Inspection. Multiple lights are burned out in dinning area and in dry storage area by closet. Hot hold cheddar at 135*F or higher.All TCS food that is hot held must be held at 135*F or higher. No written procedures for responding to vomiting or diarrheal events. The manager has put a work order in to repair the hand washing sink. Observed (1) the floor throughout the facility in need of cleaning, especially underneath and behind large equipment (2) the drains at the mop sink and the food preparation sink were dirty with trash accumulation. Corrected During Inspection Improper use and/or maintenance of wiping cloths. 3717-1-05.4(O) / Using drain plugs. Physical facilities not maintained in good repair. 3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco. Repeat Non-durable equipment observed. Observed light bulbs or heat lamp that were not properly shielded or coated where required. Mops dried improperly. 3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage. Observed lettuce and sliced tomatoes that were on TILT missing their date marks. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 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. Solution was replaced. Observed improper use and/or maintenance of wiping cloths. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. **Label containers and buckes with common name with a sticker or marker. Equipment and/or components are not maintained in good working order. Store ground beef on bottom shelf below ready to eat food.Raw meat should be always be stored below ready to eat food. 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. *Repair/replace missing lid and ensure lids are closed when not in use. PIC applied date mark at time of inspection. 3717-1-06.1(M) / Outer openings - protected. Discussed no longer used that unit until it can be repaired and no longer stacking sheets without space in between then. Provide proper sheilding for light. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Chain or strap CO2 tank to wall to prevent tipping.Replace all missing tiles so floor is level. Install new tiles in places that are missing tiles. Observed no light at the hood system above the fryers/grill station. 3717-1-03.3(H) / Reheating for hot holding.Critical CorrectedDuringInsp Improper reheating of food for hot holding. 3717-1-03.4(I)(1) / Time as a public health control - written procedures No written procedures for time as a public health control. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Facility has adequate equipment for temperature control. Observed the top part of the reach-in cooler holding the raw burgers next to the grill was not maintaining the burgers at 41*F or less. 286 0 obj <>stream 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Light intensity less than ten foot candles in required areas. *Items were moved during inspection. 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all timesCritical CorrectedDuringInsp Handwashing sink not accessible. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Repeat Light intensity less than ten foot candles in required areas. Cheddar not reheated to 165*F or higher for hot holding. 3717-1-06.4(A) / Repairing. No thermometer inside reach in cooler for raw bacon and beef patties. 3717-1-05.3(C) / Backflow prevention.Critical Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical PIC unable to demonstrate knowledge by having no critical violations. Non-durable equipment observed. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Light intensity less than ten foot candles in required areas. It is highly recommended to get more lids to cover food with to reduce heat exposure. 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. *Employee was stopped and PIC had her wash hands and put new gloves on. Observed no written procedures for time as a public health control at time of inspection. The facility has a variance allowing the cheese to be held out of temperature control pending the cheese is properly time stamped.

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