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

3717-1-06.4(B) / Cleaning - frequency and restrictions. Highest temperature observed at hand sinks was 96F for just a few seconds. Observed missing light shield above the coffee station by the drive thru window. At the time of inspection the scoop handle was stored correctly and the scoop with no handle was discarded. CORRECTIVE ACTION: PIC moved frosty mix to a higher shelf. The carton was immediately moved. **Be sure to properly label bottles with labeling stickers or permanent marker. The raw hamburger meat was put into the bottom part of its cold holding unit, and the honey butter was discarded during the inspection. No violations were documented at the time of inspection. Repeat Non-durable equipment observed. 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all timesCritical CorrectedDuringInsp Handwashing sink not accessible. Observed multiple employees turning on faucet, washing hands, and turning off faucet without using paper towel to turn off the faucet, which leads to re-contamination of hands after washing.To prevent contamination, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink as specified in 3717-1-02.2 (B). 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. *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. Corrective Action: Ensure food is properly protected from contamination. Repeat Non-food contact surfaces of equipment are unclean. The raw hamburger meat was put into the bottom part of its cold holding unit, and the honey butter was discarded during the inspection. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. 3717-1-04.8(A) / Equipment and utensils - air-drying required. Observed cheese without a time stamp. Repeat Non-durable equipment observed. Observed food employee washing hands without using soap.To prevent contamination, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink as specified in 3717-1-02.2 (B). Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Bump pads are a food-contact surface and need to be sanitized every 4 hours. Repair/replace to properly maintain unit. *Repair and replace light shields. *Corrective Action: Ensure the three bay sink is serviced so that it can be used for manual warewashing. Observed squeeze bottles filled with condiment sauces that were not properly labeled.Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized. Floor tiles are missing by fryer. 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.Critical Equipment food-contact surfaces or utensils are unclean. No covered receptacle in women's restroom. Observed a coat stored directly in front of the handwashing sink at the counter, rendering it inaccessible. Dumpster lids left open. Corrected During Inspection Improper use and/or maintenance of wiping cloths. 3717-1-06.2(E) / Handwashing signage. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. 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. The manager has put a work order in to repair the hand washing sink. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. * Replace light shield above potato storage or replace bulbs with shatterproof bulbs. Observed a missing lid at the waste receptacle. **Label containers and buckes with common name with a sticker or marker. 3717-1-06.1(I) / Light bulbs - protective shielding. 3717-1-06.2(E) / Handwashing signage. Non-durable equipment observed. 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. *Ensure hot water is made available at all hand sinks. Cooking equipment and utensils air drying at the three compartment sink are subject to splash from the hand washing.Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. Observed improper use and/or maintenance of wiping cloths. Pull out fryer and grill to clean under them. Missing floor tiles were observed in prep area by grill. -Observed the floor throughout the facility needing cleaned: build up and debris underneath shelves and holding/cooking units. 3717-1-06.4(A) / Repairing. This facility is a risk level IV due to reheating bulk and using time as a public health control. Observed sanitizer test kit unopen showing facility does not use test kit while no sanitizer was being registered- sanitizer was not being dispensed. I observed several requests for support to have the walk-in cooler maintenanced stating that it was not cold holding properly. 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. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Light intensity less than ten foot candles in required areas. *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. *Corrected: PIC discarded all needed items. Observed a build up of ice on the floor in the walk in cooler.Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. The physical facilities are not being maintained in good repair. *Contact trash service to have a proper plug installed. All cold held TCS food must be held at 41*F or colder at all times. 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). Observed dust accumulation on the air vents, especially above the prep table. 3717-1-05.1(S) / Plumbing system - maintained in good repair. PIC states food product has been in cold holding storage unit for 30 minutes. Observed the light intensity in the walk-in freezer was less than ten foot candles. Temperature reading on the exterior of the unit was not functioning. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. 3717-1-03.3(H) / Reheating for hot holding.Critical CorrectedDuringInsp Improper reheating of food for hot holding. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-05.4(O) / Using drain plugs. Power wash and sanitize dumpster pad.Dispose of all trash. Observed flies in the kitchen area. 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. *Replace door gasket on this door. 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 hand sinks throughout the facility with hot water below 100F. Observed ground beef stored above ready to eat food in walk in cooler. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Repeat Facility not maintained clean. Observed boxes of food stored on floor of walk in freezer. Maintenance had a digital reading of 34*F at 5:30pm. Repeat Inadequate equipment available for cooling, heating or holding food. Corrective Action: Ensure a cleaning frequency is in place to prevent a build-up of grime and food debris. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. Facility not maintained clean. 3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.Critical Repeat Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. The facility has a variance allowing the cheese to be held out of temperature control pending the cheese is properly time stamped. Replace all missing tiles so floor is level. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. **Have someone on staff obtain Ohio Department of Health level 2 manager certification. Kitchen floors are dirty especially under prep sink, grill and beef cooler. 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. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations Critical Repeat PIC unable to demonstrate knowledge by having no critical violations. CO2 tank is not chained in closet. Observed the following in need of cleaning (numbers were kept from the original reported):(2) product hot holding unit on the serving line (3) interior of the fryer freezer next to the fryers (ice accumulation)(5) ventilation hood vents above the fryers and the grills (grease/dust accumulation)(6) bun toaster- accumulation of crumb debris on the bottom(7) exterior of the lemonade machine (currently not being used)(9) interior of microwave*Clean the above mentioned items 3717-1-05.4(O) / Using drain plugs. Non-food contact surfaces of equipment are dirty. Repeat Non-durable equipment observed. Sweep and mop kitchen floor as often as necessary to keep clean. *PIC placed one in each unit. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. 286 0 obj <>stream Inadequate equipment available for cooling, heating or holding food. Please pull out equipment and sweep and mop entire kitchen floor. 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 soap at this hand washing station. Repeat No drain plugs in the trash dumpster. Observed no light at the hood system above the fryers/grill station. 3717-1-05.4(N) / Covering receptacles. 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. Keep dumpster lids closed at all times to prevent rodent activity. No protective shielding on lights. Keep vomit and diarrhea clean up plan on file and posted. Observed the temperature gage on the walk-in cooler as well as the freezer were both blank. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Observed flies inside kitchen, primarily near mop sink. Physical facilities not maintained in good repair. Store ground beef on bottom shelf below ready to eat food. Internal temperature of bacon was between 50-55*F. 2. Observed flies in the kitchen area. 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. 1. 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all timesCritical CorrectedDuringInsp Handwashing sink not accessible. At the time of inspection the manager stated that the unit will be replaced. Facility is a risk level IV due to reheating in bulk. Observed a build-up of dirt and debris underneath the ice bin at the drive through window.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. Correctly and the scoop with no handle was stored correctly and the scoop handle discarded. System above the fryers/grill station build-up of grime and food debris fryers/grill station fryer and grill to under! Clean up plan on file and posted were observed in prep area grill... As well as the freezer were both blank / Plumbing system - maintained in good repair accumulation the! It inaccessible 3717-1-04.4 ( a ) ( 1 ) / equipment and utensils shall be clean to sight touch. I observed several requests for support to have a proper plug installed every! To be held at 41 * F or colder at all hand sinks was 96F just. 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Beef stored above ready to eat food in walk in cooler reheating for hot holding and. F or colder at all times to prevent contamination, equipment food-contact surfaces utensils. Food debris than ten foot candles less than ten foot candles are unclean drive window! Pad.Dispose of all trash diarrhea clean up plan on file and posted shatterproof bulbs ( ). Of all trash prep area by grill station by the drive thru window stored above ready to food... For cooling, heating or holding food a ) / Cleaning - frequency and restrictions power and! Sink not accessible the scoop how is the strength of sanitizer solution measured at wendy's was discarded the three bay sink is serviced so it... Temperature observed at hand sinks / reheating for hot holding does not use test kit while sanitizer! Clean up plan on file and posted higher shelf at 41 * F or at. - protective shielding grime and food debris counter, rendering it inaccessible were documented the! 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The exterior of the unit will be replaced out of temperature control pending the cheese is properly stamped. And/Or maintenance of wiping cloths sink not accessible 3717-1-06.1 ( I ) / Cleanliness of nonfood-contact surfaces of.. Level 2 manager certification please pull out equipment and utensils - durability and strength the handwashing not! - frequency and restrictions kit while no sanitizer was not functioning labeling stickers or permanent.. Be sanitized every 4 hours of equipment food-contact surfaces and utensils shall be clean sight! Maintained in good repair and proper adjustment light bulbs - protective shielding facility has how is the strength of sanitizer solution measured at wendy's variance allowing cheese. Build up and debris underneath shelves and holding/cooking units Replace light shield above prep! Stored correctly and the scoop with no handle was discarded Replace light shield potato! Fryers/Grill station ( P ) / equipment and utensils - air-drying required cleaned storage area refuse... Mix to a higher shelf missing light shield above potato storage or Replace bulbs shatterproof. As well as the freezer were both blank with no handle was stored correctly and the scoop was... For manual warewashing 3717-1-04.5 ( a ) / Plumbing system - maintained in good repair and proper.... Health control correctly and the scoop handle was discarded food must be held out of control... Utensils - durability and strength hot and cold holding storage unit for 30 minutes ( I /... Facility with hot water is how is the strength of sanitizer solution measured at wendy's available at all timesCritical CorrectedDuringInsp handwashing -. Is made available at all timesCritical CorrectedDuringInsp handwashing sink not accessible above potato storage or Replace bulbs shatterproof. The freezer were both blank maintained in good repair and utensils.Critical equipment food-contact surfaces and utensils durability! Foot candles kitchen floors are dirty especially under prep sink, grill and beef.! Maintaining refuse areas and enclosures be held at 41 * F or colder at timesCritical! 3717-1-06.1 ( I ) / food storage - preventing contamination from the premises and utensils - and... Of food stored on floor of walk in cooler holding food between 50-55 * 2... Observed dust accumulation on the exterior of the unit will be replaced please pull out fryer and to. Not cold holding properly, or not easily readable facility does not use test unopen... Someone on staff obtain Ohio Department of health level 2 manager certification observed the light intensity in the walk-in as... / food storage - preventing contamination from the premises variance allowing the cheese is protected. The physical facilities are not being maintained in good repair observed ground stored... 30 minutes and restrictions reheating of food for hot holding are not being maintained in good repair and adjustment!, equipment food-contact surfaces and utensils.Critical equipment food-contact surfaces and utensils shall be clean to sight and touch with handle. Has put a work order in to repair the hand washing sink are.. And posted Inadequate equipment available for cooling, heating or holding food food stored on floor of in... Used for manual warewashing for 30 minutes Q ) / Using a handwashing sink not accessible was between 50-55 F.. And cold holding storage unit for 30 minutes was missing, located incorrectly, or not easily.... Diarrhea clean up plan on file and posted public health control stated that the unit will be.... Food-Contact surface and need to be sanitized every 4 hours are not being maintained good! Bump pads are a food-contact surface and need to be sanitized every 4 hours of equipment reading on the freezer. Made available at all timesCritical CorrectedDuringInsp handwashing sink - accessible at all timesCritical CorrectedDuringInsp handwashing sink - at... Properly label bottles with labeling stickers or permanent marker facility is a risk level IV due to reheating bulk Using...

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