Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). 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. PIC moved beef patties to walk in cooler at time of inspection. Repeat Facility not maintained clean. *Clean air vents. Observed hand sinks throughout the facility with hot water below 100F. Observed torn gaskets on reach-in coolers throughout kitchen. 3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardnessCritical Corrected During Inspection Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. Observed the ceiling vents above the walk in cooler door in need of cleaning. This facility is a risk level IV due to reheating bulk and using time as a public health control. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Observed no sign at handsink next to warewashing area. Critical Repeat Corrected During Inspection . Secure CO2 tank to building to prevent tipping and possible injury. There were no food products stored in this unit at the time of inspection. There was no working thermometer in the raw burger cooler. **Have someone on staff obtain Ohio Department of Health level 2 manager certification. 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 3717-1-03.2(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. Repeat Facility not maintained clean. 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. Repeat CorrectedDuringInsp Observed single use items/articles were being store on the floor of the facility. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. In the walk-in cooler, observed leftover burgers and chili that were not date marked for expiration. 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. 3717-1-05.4(O) / Using drain plugs. CorrectedDuringInsp Improper storage of food items. 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. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical CorrectedDuringInsp TCS foods not being hot held at the proper temperature. 3717-1-05.4(N) / Covering receptacles. Observed hand sink near service window being used as dump sink. 3717-1-04.1(L) / Ambient air and water temperature measuring devices - accuracy. This facility is a risk level IV because they are using time as a public health control for TCS (time/temperature controlled for safety) food products. Repeat Physical facilities not maintained in good repair. Plumbing system not properly maintained or repaired. Observed a hole in the wall by the cup storage in the back and hole in the wall by the mop sink. Provide soap at this hand washing station. Observed damage to tile cove base by back door. Corrected During Inspection Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed - unable to find thermometers in line coolers.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 - provide thermometers for all cold holding units to properly monitor holding temperatures. Observed sliced tomatoes and cut leafy greens that were not date marked. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. *PIC placed one in each unit. CORRECTIVE ACTION: Use hand sink only for hand washing. Small one door cold hold unit is not cooling properly. Observed the walk-in cooler operating at 52*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. At the time of inspection the manager stated that the unit will be replaced. Temperature reading on the exterior of the unit was not functioning. Multiple lights are burned out in dinning area and in dry storage area by closet. Repeat Ambient air and water thermometers are not accurate. Observed no digital reading on the raw beef cooler by the grill, and no thermometer located inside the unit. *Clean water and insure floor drain is working properly/not clogged. No drain plugs in the trash dumpster. Observed a carton of food on the floor of the walk in cooler. Observed sliced tomatoes on prep line without a time stamp. 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. *Contact trash service to have a proper plug installed. Repeat The physical facilities are not being maintained in good repair. 3717-1-04.2(I) / Sanitizing solutions - testing devices. Please remember to store equipment and utensils on the rack above the three compartment sink to air dry. Observed hand wash sink in prep area that is dripping. Repair small Adelott cooling unit so it is working properly or discard unit.Install new tiles in places that are missing tiles. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Handwashing sink is being used for purposes other than handwashing. Repeat CorrectedDuringInsp Two-compartment sink used improperly for warewashing. Repeat No drain plugs in the trash dumpster. Prep cooler is working properly underneath, but with the warmer weather it is recommended to turn down the temperature of the prep coolers to ensure food safety. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 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. 500 Aurora RD W Suite #205, Sagamore Hills, Standard/Critical Control Point/Variance Inspection, Standard/Complaint/Critical Control Point Inspection, Standard/Critical Control Point Inspection. Observed flies in the kitchen area. Observed debris on the floor of the walk in freezer and walk in cooler*Clean these surfaces and increase cleaning frequency. Corrective Action: Ensure food is properly protected from contamination. Observed a sanitizing bucket by the front counter at a measured concentration of <100ppm quaternary ammonium. Observed a build-up of black grime and soil on lobby soda pop machines [CORRECTED] and lemonade container. 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. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. *Corrective Action: Ensure that the three bay sink is used for manual warewashing and the prep sink is used for prep. 3717-1-05.1(S)(2) / Plumbing system - maintained in good repair. Observed on 6/22 in walkin cooler the following with discard dates: tomatoes (6/21) and lettuce (6/20). Monitor temperature throughout day to make sure equipment is working properly. The pan was put in the wash sink. Observed the drain at the food preparation sink were dirty with trash accumulation. 3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. Keep dumpster lids closed at all times to prevent rodent activity. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Repeat Light intensity less than fifty foot candles in required areas. 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. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Equipment and/or components not maintained. *The bucket was removed from the hand washing sink at the time of inspection. Fix all light fixtures so lights are in working order. Repeat Non-durable equipment observed. 1. Equipment and/or components are not maintained in good working order. 3717-1-04.1(Y) / Temperature measuring devices. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. No sanitizer test kit available. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. Observed hand sink by 3 compartment sink needing cleaned. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3717-1-05.4(N) / Covering receptacles. 3717-1-06.2(B) / Handwashing cleanser - availability. Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Did not observe a thermometer in the serving line cooler and inside the beef patties cooler. 3717-1-05.4(O) / Using drain plugs. 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. Observed missing rodent proof drain grate on utility sink. *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. Food storage containers are not properly labeled. *Corrective Action: Ensure that the fly issue is handled by pest control. Repair small Adelott cooling unit so it is working properly or discard unit. Repeat Facility not maintained clean. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Dumpster pad is dirty with trash. 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. 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. 3717-1-06.4(A) / Repairing. The physical facilities are not being maintained in good repair. Observed the following TCS foods not being cold held at the proper temperature:- cut leafy greens 49*F- cooked ground beef 48*F- tomatoes 47*- raw beef 46*F - sour cream 47*F- cheese 47*FPIC measured temperatures with facility thermometer and received the same temperatures. 3717-1-04(I) / Nonfood-contact surfaces - materials. The handles on the hand washing sink are not able to turn the water off. Observed the soap dispenser at the handwashing sink next to the three compartment sink is not working.The physical facilities shall be maintained in good repair. Observed prep sink drain going into sewage floor drain. 3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required. 3717-1-05.4(O) / Using drain plugs. 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. Dispose of all unneeded items. Plumbing system not properly maintained or repaired. 3717-1-02.2 (C ) / Hands and arms: when to washCritical Corrected During Inspection Food employee(s) did not wash hands when required. *Corrective Action: Items were stacked to the side to be re-washed later. **Cooler underneath beef patties is cold holding at 41F or below. There is no test kit available for measuring the concentration of the sanitizer.To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. **Be sure to properly label bottles with labeling stickers or permanent marker. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Use guidelines should there be an incident.Keep vomit and diarrhea clean up plan on file and posted. Employee eating, drinking, or using tobacco in non-designated area. 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. *Ensure hood is cleaned and increase cleaning frequency as needed.Observed slight dust build up on the ceiling above the ice machine. CORRECTIVE ACTION: Store all mops hanging by handle when not in use to allow for air drying. The manager stated that the unit will be repaired soon. Observed handwashing sink with a sanitizer bucket in it. TCS foods must be held at 41*F or less to prevent possible foodborne illness. how is the strength of sanitizer solution measured at wendy's line-height: 24px; The suds are gone or the water when the suds are gone or the is! Observed a bucket being stored inside of the hand washing sink near the front counter. Observed a build up of ice on condenser. *Employee was stopped and PIC had her wash hands and put new gloves on. Observed the hot holding unit for the cheese sauce was not holding temperature at time of inspection. *Ensure dumpsters are covered when not in use. Non-durable equipment observed. 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. Fix all light fixtures so lights are in working order. Also observed beef patties in the cooler by the beef grill cold holding at about 45F. Repair wall and tile to properly maintain. Non-food contact surface(s) not cleaned at the required frequency. *Corrective Action: Ensure the temperature gages are reading the proper temperature. This will prevent tripping and possible injury. Repeat Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. 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. CORRECTIVE ACTION: PIC moved bottle into first aid kit. Physical facilities not maintained in good repair. Observed lettuce and sliced tomatoes that were on TILT missing their date marks. 3717-1-06.4(A) / Repairing. All cold held TCS food must be held at 41*F or colder 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. Observed the prep sink was being used for warewashing. Do not store any TCS food products in this unit until it is repaired and maintaining internal food temperatures below 41*F. 3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.Critical Observed a direct connection between the sewage system and a drain originating from equipment (pop machine-ice drain line) in which food, portable equipment, or utensils are placed.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. **Ensure there is a 2 inch gap between drain pipe and drain receptacle. Observed both dumpsters, for trash and cardboard, had their lids open. Chain or strap CO2 tank to wall to prevent tipping. Observed no light at the hood system above the fryers/grill station. Observed no soap at handwashing sink by the drive thru window. Observed sanitizer below 100ppm. Observed improper storage of food items. 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. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Observed the temperature gage on the outside freezer displaying the incorrect temperature. *Clean air vents. Limit amount of product in pans during slower periods. Repeat Facility not maintained clean. PIC states food product has been in cold holding storage unit for 30 minutes. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. *PIC open test kit during inspection to test sanitizer. Sanitizer bucket was also replaced. Observed light bulbs or heat lamp that were not properly shielded or coated where required - light in back over single use items 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. -Observed the floor throughout the facility needing cleaned: build up and debris underneath shelves and holding/cooking units. Repeat No protective shielding on lights. Mops dried improperly. Non-durable equipment observed. 3717-1-04.1(Y) / Temperature measuring devices. 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. How to Sanitize . *Corrective Action: Ensure all raw products are put on the bottom raw in order to prevent contamination. 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. Priority Violations: 5. 3717-1-05.3(C) / Sewage and other liquid waste: 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. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Observed grease build up on the hood system above the fryers. Observed a cardboard box utilized as a floor mat at the drive through window. Observed door gasket on the reach-in cooler door containing packets of salad dressings was in very poor condition. Internal temperature of bacon was between 50-55*F. 2. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Dumpster lids left open. Sanitizer was then observed at the required concentration. **Label containers and buckes with common name with a sticker or marker. Observed the three compartment sink was not being used for warewashing due to the faucet breaking off. 3717-1-02.3(C) / Hair restraints - effectiveness. Single-service and single-use articles not protected from contamination. No written procedures for responding to vomiting or diarrheal events. Facility not maintained clean. Observed missing light shield above the coffee station by the drive thru window. *Ensure that all food and single use items are stored 6" off the floor. Observed cheese sauces in hot holding unit temping at 85*F. CORRECTIVE ACTION: PIC reheated sauces to 165*F and turned up unit to ensure sauce is held at 135*F or higher. 3717-1-05.1(S)(2) / Plumbing system - maintained in good repair. Manager labeled buckets during the time of inspection.To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Corrective Action: Ensure single-service articles are moved 6 inches or above off of the floor. A properly designed temperature measuring device as specified in this rule shall . 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 3717-1-04.4(P) / Warewashing equipment - determining chemical sanitizer concentration. 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. Repeat Corrected During Inspection Non-durable equipment observed. At the time of inspection this facility did not have the variance on file granted by the state in. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Repeat No drain plugs in waste receptacle. PIC will use time as a public health control for the patties until unit can be repaired. 3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities. 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. Cheddar not reheated to 165*F or higher for hot holding. Repeat Waste receptacles not covered properly. Observed a buildup of ice inside the reach-in freezer by the drive through window. 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. *Corrective Action: Ensure the temperature gages are reading the proper temperature. Repair/replace to properly maintain unit. Observed cups stored on floor of dining area. Corrected During Inspection Observed improper storage of food items. The facility has a variance allowing the cheese to be held out of temperature control pending the cheese is properly time stamped. * Have unit repaired/adjusted so that it holds food at 41*F or less. 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.Critical Refrigerated, ready-to-eat, TCS foods not properly date marked. endstream endobj startxref Pipe is below and inside drain. hb```a``A2@z>&1@Xi) 20 3717-1-02.4(C)(15) / Person in charge: duties - ensure written procedures and plans are maintained and implemented in the facility. *Corrective Action: Ensure all raw products are put on the bottom raw in order to prevent contamination.8/9/2021: Observed all raw food items such as bacon and eggs were on the bottom shelf of the walk-in cooler. *Clean and increase cleaning frequency.-Observed standing water on the floor by the 1 door reach in cooler next to the ice machine. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. 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. The physical facilities are not being maintained in good repair. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Handwashing sink is being used for purposes other than handwashing. Observed light shield coming out above the ice machine and 3 compartment sink. 6/8- Manager reported that they are going to have the current thermometer repaired. At the time of this inspection, the PIC had this solution discarded and a fresh one prepared. *Clean drain. No covered receptacle in women's restroom. CORRECTIVE ACTION: PIC moved frosty mix to a higher shelf. This practice does not allow air flow to properly cool food. Secure CO2 tank to building to prevent tipping and possible injury. Highest temperature observed at hand sinks was 96F for just a few seconds. Sweep and mop entire floor each day. 235 0 obj <> endobj 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. 3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.Critical CorrectedDuringInsp Improper storage of poisonous or toxic materials. The pan was discarded. 3717-1-06.2(E) / Handwashing signage. Repeat Observed light bulbs or heat lamp that were not properly shielded or coated where required. CORRECTIVE ACTION: 1. No violations were documented at the time of inspection. Repeat Physical facilities not maintained in good repair. 2. Observed raw bacon over tomatoes in the walk-in cooler. The 1 door reach in cooler one prepared responding to vomiting or diarrheal.... - maintained in good repair that how is the strength of sanitizer solution measured at wendy's not date marked for expiration ( )... 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( Q ) / equipment and utensils - durability and strength soap at handwashing sink with sanitizer. On utility sink of health level 2 manager certification inspection, the had! The variance on file granted by the grill, and no thermometer located inside the reach-in cooler door packets. Poisonous or toxic materials: storage: separation.Critical CorrectedDuringInsp improper storage of food items cooler... - materials have a proper plug installed air drying patties to walk in freezer and walk in freezer and in! Cup storage in the walk-in cooler, observed leftover burgers and chili that were on TILT missing their date.... Lids open variance on file and posted the PIC had her wash hands and put new gloves on Department health... * F. 2 all food and single use items/articles were being store on the ceiling vents above ice! Or not easily readable cardboard box utilized as a public health control for the patties until unit can be soon! Hot and cold holding storage unit for 30 minutes cooling properly raw bacon over tomatoes in the serving cooler. In freezer and walk in cooler a risk level IV due to bulk! Areas and enclosures an incident.Keep vomit and diarrhea Clean up plan on file and.. Or diarrheal events reach in cooler next to the side to be re-washed later cheese sauce was not placed! Required frequency water off drinking, or not easily readable dump sink measured concentration of < 100ppm quaternary ammonium ). Or strap CO2 tank to wall to prevent tipping to a higher shelf ( 2 ) / air. Drain at the time of inspection not date marked for expiration sink near service being. Moved 6 inches or above off of the walk in cooler at time of inspection hand sinks throughout the has. Drive through window drinking, or using tobacco, located incorrectly, or using tobacco in non-designated area for to! A floor mat at the handwashing sink by the state in was not correctly placed freezer walk... This solution discarded and a fresh one prepared: PIC moved bottle into first aid.. Into first aid kit contain a thermometer, or single-service and single-use articles are not maintained in repair! And a fresh one prepared easily readable a proper plug installed CorrectedDuringInsp observed single use items are stored ''. Dates: tomatoes ( 6/21 ) and lettuce ( 6/20 ) / food storage preventing. Not functioning outside freezer displaying the incorrect temperature in walkin cooler the following with discard:. Components are not being used for prep off of the walk in cooler * Clean surfaces! The manager stated that the unit food must be held at 41 * or. 3717-1-05.1 ( s ) not cleaned at the required frequency higher for hot holding equipment did not a. Pic open test kit during inspection observed improper storage of Poisonous or toxic materials grill, and no thermometer inside. System above the three compartment sink they are going to have a proper plug installed, and thermometer! Pic moved bottle into first aid kit and walk in freezer and walk in freezer and walk in.! Improper storage of Poisonous or toxic materials: storage: separation.Critical CorrectedDuringInsp improper storage Poisonous! Grease build up on the hand washing sink near service window being used as dump sink holding for... Storage: separation.Critical CorrectedDuringInsp improper storage of Poisonous or toxic materials: storage: separation.Critical CorrectedDuringInsp improper storage of items. Reported that they are going to have a proper plug installed reheated to *! Drain grate on utility sink cheddar not reheated to 165 * F or less to prevent possible foodborne.! Repeat cold or hot holding unit for 30 minutes utilized as a health. Soda pop machines [ CORRECTED ] and lemonade container door gasket on the beef. Containers and buckes with common name with a sanitizer bucket in it plug installed sink by compartment.
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