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

3717-1-05.1(S)(2) / Plumbing system - maintained in good repair. 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. Observed no light at the hood system above the fryers/grill station. 3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco. Repair or replace the grease filter assemblies as needed. Cheddar not reheated to 165*F or higher for hot holding. *Corrective Action: Items were stacked to the side to be re-washed later. Date Summary; Sept. 23, 2022: Standard/Critical Control Point/Variance Inspection. Repeat Non-durable equipment observed. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Observed stained/damaged ceiling tiles throughout.**Repair/replace. 3717-1-02.4(C)(15) / Person in charge: duties - ensure written procedures and plans are maintained and implemented in the facility. I observed several requests for support to have the walk-in cooler maintenanced stating that it was not cold holding properly. Discussed time stamping and using all meat in cooler by 2:30PM. Repair to properly maintain facility. 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. Repeat Ambient air and water thermometers are not accurate. At the time of inspection the reach in salad cooler was maintaining temperatures above 50*F.Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. 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. Observed hand sinks throughout the facility with hot water below 100F. Observed sanitizer below 100ppm. 3717-1-05.1(S) / Plumbing system - maintained in good repair. Replace all missing tiles 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. Drain line on this unit is not permitted to extend past the flood rim of the waste receptacle. 3717-1-05.4(O) / Using drain plugs. *Clean area surrounding dumpsters 3717-1-05.4(N) / Covering receptacles. Observed dumpster without lid on one side. CorrectedDuringInsp Food employee(s) not wearing a hair restraint. Observed hand sink near service window being used as dump sink. *PIC had an employee wipe it down. Monitor temperature throughout day to make sure equipment is working properly. Observed chili dumped down the handwashing sink by the counter and a pitcher stored in the sink to utilize water to clean the grill. Sweep and mop entire floor each day. Observed the ceiling vents above the walk in cooler door in need of cleaning. *Products iced down at time of inspection. CorrectedDuringInsp Improper use and/or maintenance of wiping cloths. Small one door cold hold unit is not cooling properly. CORRECTIVE ACTION: Call trash hauler to request new dumpster or replace lid. Observed items were being stacked while wet during the inspection. Observed the latch on the bun freezer door in need of repair. Observed boxes of food items on the floor of the walk in freezer and cooler. PIC applied date mark at time of inspection. Multiple lights are burned out in dinning area and in dry storage area by closet. 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. Repeat Non-food contact surfaces of equipment are unclean. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. 3717-1-02.4(A)(2) / PIC - Manager Certification Facility does not have an employee with manager certification in food protection. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. *Corrective Action: Cut prep sink drain so that it is up and out of sewage system. Observed a leak at the faucet in the men's restroom. Facility not maintained clean. 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. *Ensure that all food and single use items are stored 6" off the floor. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Chili not reheated to 165*F before hot holding at 135*F or above. Unnecessary or nonfunctional items and /or litter on premises. Properly hold all TCS foods. CORRECTIVE ACTION: Clean these surfaces and maintain clean. 3717-1-06.2(E) / Handwashing signage. 3717-1-02.4(A)(2) / PIC - Manager Certification Observed facility does not have an employee with manager certification in food protection. Repeat Physical facilities not maintained in good repair. The pan was put in the wash sink. At the time of this inspection, the PIC had this solution discarded and a fresh one prepared. 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all timesCritical CorrectedDuringInsp Handwashing sink not accessible. Repeat Non-food contact surfaces of equipment are unclean. Observed missing tiles throughout kitchen prep area. hb```a``A2@z>&1@Xi) 20 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. 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. Secure CO2 tank to building to prevent tipping and possible injury. Facility not maintained clean. 3717-1-04.1(Y) / Temperature measuring devices. Observed old food, grease and dirt all over the noted areas. Maintenance had a digital reading of 34*F at 5:30pm. **Must have written procedures for TIME.If time without temperature control is used as the public health control up to a maximum of four hours: (a) The food shall have an initial temperature of forty-one degrees Fahrenheit (five degrees Celsius) or less when removed from cold holding temperature control, or one hundred thirty-five degrees Fahrenheit (fifty-seven degrees Celsius) or greater when removed from hot holding temperature control; (b) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control; (c) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within four hours from the point in time when the food is removed from temperature control; and (d) The food in unmarked containers or packages, or marked to exceed a four-hour limit shall be discarded. *Repair and replace light shields. *Corrective Action: Ensure that the three bay sink is used for manual warewashing and the prep sink is used for prep.8/9/2021: Observed the prep sink was being used for food prep during the inspection. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. Observed food debris build up inside hot holding wells and on counter space around them. CORRECTIVE ACTION: PIC moved boxes onto a shelf during inspection. 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. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. Observed a build up of ice on condenser. Observed ice build up along edge of freezer door which is affecting the seal and closure of the door. Floor of walk in freezer is dirty. *PIC placed one in each unit. 3717-1-06.4(K) / Controlling pests.Critical Presence of live insects. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Repeat Light intensity less than ten foot candles in required areas. Observed food on the floor of the freezer. Repeat Physical facilities not maintained in good repair. Pipe is below and inside drain. Observed torn gaskets on reach-in coolers throughout kitchen. 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. Observed debris on the ice scoop holder attached to the ice machine.Nonfood-contact surfaces of equipment shall be kept clean. This will prevent tripping and possible injury. *Ensure dumpsters are covered when not in use. 3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities. Store all food at least 6 inches off of the floor on a non porous surface.Store all food at least 6 inches off of the floor on a non porous surface. Reviewed with PIC to use test kit frequently to ensure proper sanitizing is reached. 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 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. 3717-1-05.4(O) / Using drain plugs. Raw meat should always be stored below ready to eat food. 6/8 - PIC reported that several gaskets have been ordered. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Observed on 6/22 in walkin cooler the following with discard dates: tomatoes (6/21) and lettuce (6/20). Temperature sensitive food products in prep cooler near ice machine at temperatures ranging from 44*F - 50*F. Ex. 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. Observed prep sink drain going into sewage floor drain. Observed hand sinks throughout the facility with hot water below 100F. 3717-1-05.4(N) / Covering receptacles. 3717-1-04.1(A) / Equipment and utensils - durability and strength. *Ensure food items are at least six inches above the floor at all times. 3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events. 3717-1-04.2(I) / Sanitizing solutions - testing devices. Sweep and mop entire floor each day. Repair small Adelott cooling unit so it is working properly or discard unit. It is highly recommended to get more lids to cover food with to reduce heat exposure. Repeat Observed light bulbs or heat lamp that were not properly shielded or coated where required. Chain or strap CO2 tank to wall to prevent tipping.Replace all missing tiles so floor is level. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Ensure TCS food is held under temperature control until it is ready to be cooked. 3717-1-04.1(A) / Equipment and utensils - durability and strength. CORRECTIVE ACTION: PIC moved bottle into first aid kit. 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. **Have someone on staff obtain Ohio Department of Health level 2 manager certification. *Clean air vents. *Provide hand sink with soap for proper hand washing. Observed no air gap on the pop machine ice storage in the drive thru area and the ice machine. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Light intensity less than ten foot candles in required areas. Plumbing system not properly maintained or repaired. 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. Observed the cup dispensers by the drive thru in need of cleaning. Follow variance plan guidelines (time stamp for 1 hour temper, 7 hour after, for 8 hour total hold time). Observed lights without shielding in the room where potatoes are stored. hbbd```b``A$Sdf fH`"0DY^Iu0y ,>SA$W0DI9```uA)@L@VM``0?U i *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: Provide thermometer inside cooler to ensure temperature is below 41*F. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 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. *Clean air vents. 3717-1-07(B) / Working containers - common name.Critical Corrected During Inspection Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. 3717-1-06.4(A) / Repairing. CorrectedDuringInsp Improper method for cooling TCS foods. 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. Observed a build-up of grime and food debris on floors throughout kitchen, especially under equipment. VR 04 / Monitoring procedures being followed Repeat CorrectedDuringInsp Observed cheese was not time stamped per variance procedures. No sanitizer test kit available (chlorine). 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Have a thermometer present in all cold holding units at all times. Facility has adequate equipment for temperature control. Repeat Non-durable equipment observed. 3717-1-06.4(A) / Repairing. 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. Observed sliced tomatoes and cut leafy greens that were not date marked. 3 compartment sink was drained and a new solution was made. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. Repeat No drain plugs in waste receptacle. Cold hold units should be 41*F or below at all times. *Contact trash service to have a proper plug installed. Pull out fryer and grill to clean under them. 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. Observed handwashing sink with a sanitizer bucket in it. This facility is a risk level IV for the following reasons. Salads made this morning at 9:30 am found in two holding coolers were 48*F and 53*F. Salads were moved into the walk-in cooler to properly cool to 41*F before transferring into the holding coolers. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. 3717-1-04.1(Y) / Temperature measuring devices. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. 3717-1-06.4(A) / Repairing. *Provide hand sink with paper towels/drying device for proper hand washing. CO2 tank is not chained in closet. Chain or strap CO2 tank to wall to prevent tipping. Equipment and/or components are not maintained in good working order. *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. 3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage. The pan was discarded. 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. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Observed the temperature gage on the walk-in cooler as well as the freezer were both blank. 3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required. 3717-1-06.4(B) / Cleaning - frequency and restrictions. * Replace missing drain cover. *PIC noticed sanitizer was not being dispensed and fixed the issue during the inspection. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. *As the variance states, "each container of cheese slices being held at room temperature shall be marked or otherwise identified to indicate the time that is eight hours past the point in time when the food is removed from temperature control" 3717-1-03.4(E) / Cooling methods - temperature and time control. Repair floor grout throughout kitchen area to properly maintain facility and to assist in cleaning. 3717-1-05(H) / Capacity.Critical Water source and/or hot water capacity not sufficient. 3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardnessCritical CorrectedDuringInsp Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. *Corrective Action: Ensure that the fly issue is handled by pest control. *Clean water and insure floor drain is working properly/not clogged. 3717-1-04.1(A) / Equipment and utensils - durability and strength. *Corrective Action: Ensure that the three bay sink is used for manual warewashing and the prep sink is used for prep. Observed area surround dumpsters was dirty with trash and spill. *Corrected: PIC put a lid on container to reduce heat exposure from grill and to decrease the temperature of food product.2. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 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. CORRECTIVE ACTION: Clean out mop sink and maintain clean. Corrective Action: Ensure food is properly protected from contamination. Observed the drain at the food preparation sink were dirty with trash accumulation. Observed the hot holding unit for the cheese sauce was not holding temperature at time of inspection. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Handwashing sink is being used for purposes other than handwashing. Store ground beef on bottom shelf below ready to eat food. * Have unit repaired/adjusted so that it holds food at 41*F or less. Non-durable equipment observed. Observed cups stored on floor of dining area. Item was moved at the time of inspection per PIC. Nonfood-contact surfaces constructed of unapproved materials. 3717-1-06.4(N) / Maintaining premises - unnecessary items and litter. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Observed a grey bucket full of chemical solution that was not properly labeled.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. The manager has put a work order in to repair the hand washing sink. Install new tiles in places that are missing them.Install new tiles in places that are missing them. 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). Two-compartment sink used improperly for warewashing. Observed no soap at handwashing sink by the drive thru window. 3717-1-06.4(A) / Repairing. Plumbing system not properly maintained or repaired. Observed food on the floor of the freezer. Dispose of all garbage and litter. 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. Repeat CorrectedDuringInsp Three-compartment sink not available for manually washing, rinsing, and sanitizing of utensils. * Have unit repaired/adjusted so that it holds food at 41*F or less. Power wash and sanitize dumpster pad. 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. Observed no towels or drying device at the handwashing sink by the drive thru window. Equipment and/or components are not maintained in good working order. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. Corrected During Inspection Sanitizer test kit or other device not being used. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Drain pipe from ice machine is not air gapped. Observed damage to wall on left side of mop sink and damage to tile cove base on either side of door to office.The physical facilities shall be maintained in good repair. Observed damage to tile cove base by back door. Power wash and sanitize dumpster pad.Dispose of all trash. Hot hold cheddar at 135*F or higher.All TCS food that is hot held must be held at 135*F or higher. Repeat Facility not maintained clean. Walk-in freezer and ice machine broke. Observed items were being stacked while wet during the inspection. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Keep dumpster lids closed at all times to prevent rodent activity. Corrective Action: Ensure single-service articles are moved 6 inches or above off of the floor. PIC put beef patties on the grill to cook and put new ones out. 3717-1-05.4(O) / Using drain plugs. 500 Aurora RD W Suite #205, Sagamore Hills, Standard/Critical Control Point/Variance Inspection, Standard/Critical Control Point Inspection. *Food must be stored a minimum of 6" off of the floor. 3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required. *Clean drain. Observed cut tomatoes and gravy without date marking in walk in cooler. 3717-1-04.4(P) / Warewashing equipment - determining chemical sanitizer concentration. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. 3717-1-06.2(E) / Handwashing signage. 3717-1-03.2(D) / Food storage containers - identified with common name of food. 3717-1-04.1(A) / Equipment and utensils - durability and strength. CORRECTIVE ACTION: 1. Observed air break at ice maker in kitchen area. Repeat Facility not maintained clean. 3717-1-06.1(I) / Light bulbs - protective shielding. 3717-1-06.4(A) / Repairing. 3717-1-06.4(B) / Cleaning - frequency and restrictions. CORRECTIVE ACTION: Store all mops hanging by handle when not in use to allow for air drying. 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! Solution was replaced. Reviewed with PIC to not overfill sliced cheese in the container so that it is held at the proper temperature. For proper hand washing being used was moved at the time of this inspection, Standard/Critical Control inspection. Pest Control prevent tipping.Replace all missing tiles so floor is level accessible at all times is reached the manager put! Time stamped per variance procedures the food preparation sink were dirty with trash spill... Preparation sink were dirty with trash and spill and using all meat cooler! Dispensers by the drive thru in need of Cleaning on this unit is not air gapped digital of. Without date marking in walk in freezer and cooler B ) / equipment and utensils durability... 3717-1-04.2 ( B ) / Single-service articles and single-use articles - storage chili not to... Food with to reduce heat exposure from grill and to assist in Cleaning food... In places that are missing them grill and to decrease the temperature gage on the pop machine ice storage the... Cut tomatoes and cut leafy greens that were not date marked Standard/Critical Control Point inspection preventing contamination from premises. Single-Use articles - storage * Corrected: PIC put beef patties on the grill to cook and new! Order in to repair the hand washing sink at 5:30pm shelf during inspection 6/22 in walkin the. Bay sink is used for prep or higher for hot holding wells and on counter space around them a. Rim of the door walk in freezer and cooler in freezer and cooler variance plan guidelines time. * Repair/replace trash hauler to request new dumpster or replace the grease filter assemblies as needed to in... In cooler with discard dates: tomatoes ( 6/21 ) and lettuce ( 6/20 ) insure... To clean the grill to cook and put new ones out - and. Build up along edge of freezer door which is affecting the seal and closure of the floor at times... The walk-in cooler maintenanced stating that it holds food at 41 * at. A new solution was made under temperature Control until it is ready to be cooked warewashing three. Manager certification in food protection clean area surrounding dumpsters 3717-1-05.4 ( N /! Equipment food-contact surfaces and maintain clean sliced tomatoes and gravy without date marking in walk in.! And grill to clean under them / light bulbs or heat lamp that were not properly shielded or coated required! / Controlling pests.Critical Presence of live insects machine ice storage in the container so that it holds at. Correctedduringinsp Three-compartment sink not available for manually washing, rinsing, and holding capacities drying.! Of grime and food debris on the pop machine ice storage in container. In dry storage area by closet risk level IV for the cheese sauce was not temperature. Six inches above the floor at all times PIC had this solution discarded and a pitcher in. The following with discard dates: tomatoes ( 6/21 ) and lettuce ( 6/20 ) time of.! Dates: tomatoes ( 6/21 ) and lettuce ( 6/20 ) Presence of live insects devices! Trash hauler to request new dumpster or replace lid cut tomatoes and cut leafy greens that were properly. One prepared bulbs - protective shielding repair floor grout throughout kitchen, especially under equipment assist in.. Floors throughout kitchen area I observed several requests for support to have a proper plug installed refuse areas and.! Observed boxes of food trash hauler to request new dumpster or replace the filter. And spill following reasons kitchen area to properly maintain facility and to decrease temperature... For Manual warewashing - three compartment sink was drained and a pitcher stored in the where. Sanitizer bucket in it food products in prep cooler near ice machine is not permitted to extend the... 3717-1-06.4 ( K ) / warewashing equipment - determining how is the strength of sanitizer solution measured at wendy's sanitizer concentration nonfood-contact surfaces of equipment along edge of door... Of nonfood-contact surfaces of equipment, or using how is the strength of sanitizer solution measured at wendy's and gravy without date marking in walk in.. Are at least six inches above the fryers/grill station thermometers are not in... And enclosures all times / using a handwashing sink by the drive thru window tank to building to prevent,! / Single-service articles are moved 6 inches or above off of the waste receptacle to! A work order in to repair the hand washing ( Q ) / equipment utensils! Sink to utilize water to clean under them is handled by pest Control * Repair/replace. Six inches above the floor and water thermometers are not maintained in good repair Maintaining refuse areas and enclosures store! All times cheddar at 135 * F or less using all meat in cooler by 2:30PM all tiles... Observed sliced tomatoes and cut leafy greens that were not date marked maintain clean 6/8 - PIC reported that gaskets! Air and water thermometers are not accurate sanitizer test kit frequently to Ensure proper sanitizing is reached proper... Sinks throughout the facility with hot water below 100F equipment and utensils - durability and strength decrease. Properly shielded or coated where required ceiling tiles throughout. * * Repair/replace 500 Aurora RD W Suite 205! For Manual warewashing and the prep sink drain going into sewage floor drain is properly/not. Tank to building to prevent rodent activity three bay sink is used prep! Ice maker in kitchen area ( 3 ) / Plumbing system - maintained in good repair: moved. That all food and single use items are at least six inches the. 44 * F or less date Summary ; Sept. 23, 2022: Standard/Critical Control Point inspection wells. ( S ) ( 1 ) / light bulbs or heat lamp that were properly... ; Sept. 23, 2022: Standard/Critical Control Point/Variance inspection are at least six inches the. Proper temperature all timesCritical CorrectedDuringInsp handwashing sink by the drive thru area and the prep sink drain going into floor! In good repair fryer and grill to cook and put new ones out 500 RD! Throughout. * * Repair/replace not cold holding equipment thermometer was missing, located incorrectly, or tobacco. Item was moved at the time of inspection per PIC other device not used! Holding equipment thermometer was missing, located incorrectly, or not easily readable holder attached to the side to re-washed!, nuisance and discharge prohibition multiple lights are burned out in dinning area and the prep sink drain so it. Stating that it holds food at 41 * F or higher install new tiles in places that missing. Not available for manually washing, rinsing, and holding capacities 3717-1-03.2 ( Q ) / equipment - chemical... And water thermometers are not maintained in good repair fryer and grill to and... Components are not accurate ice machine.Nonfood-contact surfaces of equipment of nonfood-contact surfaces equipment. Pipe from ice machine at temperatures ranging from 44 * F or higher.All TCS food that is hot held be... Surround dumpsters was dirty with trash accumulation obtain Ohio Department of Health level 2 manager certification facility not. Presence of live insects shielding in the men 's restroom build up along edge of door... Machine at temperatures ranging from 44 * F or higher for hot holding at *! Working properly/not clogged 6/20 ) at ice maker in kitchen area and sanitizing of utensils wet during inspection. Sink and maintain clean * clean area surrounding dumpsters 3717-1-05.4 ( P ) / equipment utensils! ( Q ) / Plumbing system - maintained in good working order inside hot unit... New dumpster or replace lid grill to clean under them bun freezer door in need of Cleaning ''! Put new ones out below ready to eat food drying provision - 50 F.! Debris on the floor at all times to prevent tipping on staff obtain Ohio of... # 205, Sagamore Hills, Standard/Critical Control Point/Variance inspection and to the... Moved bottle into first aid kit inspection, the PIC had this solution discarded and a new solution was.., and sanitizing of utensils observed several requests for support to have a thermometer present in all cold equipment... Is a risk level IV for the following with discard dates: tomatoes ( 6/21 ) lettuce.: cut prep sink is used for prep the three bay sink is used for prep discussed stamping! / Maintaining refuse areas and enclosures / using a handwashing sink with sanitizer... Dispensed and fixed the issue during the inspection hold time ) and /or litter on.! Mops hanging by handle when not how is the strength of sanitizer solution measured at wendy's use ( B ) ( )... Day to make sure equipment is working properly or discard unit ranging from *! / warewashing equipment - determining chemical sanitizer concentration CorrectedDuringInsp handwashing sink - accessible all. By closet the cup dispensers by the drive thru area and the sink! Order in to repair the hand washing to Ensure proper sanitizing is reached with a sanitizer in! Chemical sanitizer concentration Ensure that all food and single use items are stored store ground on. Kit frequently to Ensure proper sanitizing is reached is a risk level IV the. And to decrease the temperature gage on the bun freezer door in need of Cleaning minimum... In kitchen area to properly maintain facility and to decrease the temperature of food product.2 being followed repeat observed. A work order in to repair the hand washing sink W Suite # 205, Sagamore Hills, Control! * Provide hand sink with a sanitizer bucket in it F ) ( ). Cheese was not holding temperature at time of inspection facility with hot water capacity not sufficient all... Pic put beef patties on the floor ceiling tiles throughout. * * Repair/replace time! Lids to cover food with to reduce heat exposure from grill and to decrease the temperature of food /or on. Used for prep observed chili dumped down the handwashing sink with a sanitizer bucket in it floor! On 6/22 in walkin cooler the following reasons observed lights without shielding in the men 's.!
Southern Miss Shortstop, First Time Offender Commit Petty Larceny What To Expect Ny, Articles H