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

Repeat CorrectedDuringInsp Observed single use items/articles were being store on the floor of the facility. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical CorrectedDuringInsp TCS foods not being cold held at the proper temperature. Observed the temperature gage on the walk-in cooler as well as the freezer were both blank. Please remember to store equipment and utensils on the rack above the three compartment sink to air dry. 3717-1-06.2(I)(3) / Lighting - intensity (50) The light intensity in an area where an employee was working with food, utensils or equipment was less than fifty foot candles. Dispose of all unneeded items. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. A plastic bag was being used instead. Drain line on ice bin at drive thru extends past te flood rim of the waste receptacle.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. 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. 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. **Label containers and buckes with common name with a sticker or marker. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. **Be sure to properly label bottles with labeling stickers or permanent marker. Observed buns stored on floor of freezer. Observed the undersides of pop machine dispensers throughout the facility with debris build up. PIC moved beef patties to walk in cooler at time of inspection. Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). Properly hold all TCS foods. *Clean nozzle of pop machine in drive thru area. *Ensure cleaning bottles are properly labeled. Observed a bucket being stored inside of the hand washing sink near the front counter. Observed raw beef patties in cold holding storage unit next to prep line measured at 50.1* F. **Raw food product must be stored at 41* F or below. 3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco. PIC stated beef patties lids were left open and beef patties have been out for less than 4 hours. 3717-1-05.1(S) / Plumbing system - maintained in good repair. Discussed no longer used that unit until it can be repaired and no longer stacking sheets without space in between then. Repeat Physical facilities not maintained in good repair. *Corrected: All chilli was discarded during inspection. Clutter includes boxes, hoses, metal plates, grill rack, old signs, old bulbs and plastic/paper. 3717-1-04.8(E)(1) / Equipment, utensils, linens - storage. Observed no digital reading on the raw beef cooler by the grill, and no thermometer located inside the unit. Use guidelines should there be an incident. 3717-1-04(I) / Nonfood-contact surfaces - materials. 3717-1-06.4(A) / Repairing. 3717-1-05.1(C)(1) / Handwashing sink - required water temperature Repeat Handwashing sink water below 100F. 3717-1-06.1(I) / Light bulbs - protective shielding. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed sanitizer test strips were damaged and missing the color comparison chart. Food products that are left after 4 hours from when they were taken out of the walkin cooler will need to be discarded. 3717-1-03.3(H) / Reheating for hot holding.Critical CorrectedDuringInsp Improper reheating of food for hot holding. Observed raw bacon over tomatoes in the walk-in cooler. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Repair/replace to properly maintain unit. CORRECTIVE ACTION: Use hand sink only for hand washing. There was no working thermometer in the raw burger cooler. No critical violations were documented at the time of inspection. Observed light bulbs or heat lamp that were not properly shielded or coated where required. Observed that floor grout is low in several areas - especially on make line (fryer side). 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Corrected During Inspection Handwashing sink is being used for purposes other than handwashing. *Corrective Action: Items were stacked to the side to be re-washed later. VR 04 / Monitoring procedures being followed Repeat CorrectedDuringInsp Observed cheese was not time stamped per variance procedures. 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all timesCritical CorrectedDuringInsp Handwashing sink not accessible. 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. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. Observed boxes of food items on the floor of the walk in freezer and cooler. Observed a build up of ice on condenser. 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.Critical Repeat CorrectedDuringInsp Refrigerated, ready-to-eat, TCS foods not properly date marked. *Ensure items are date marked if they are not used within one day. Observed hand sinks throughout the facility with hot water below 100F. Observed the oven was not working & needs repaired.Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Inadequate equipment available for cooling, heating or holding food. Observed hand sink near service window being used as dump sink. 3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required. Pull out fryer and grill to clean under them. Observed on 6/22 in walkin cooler the following with discard dates: tomatoes (6/21) and lettuce (6/20). 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. *Corrective Action: Ensure all TCS foods are properly date marked. Observed no handwashing sign(s) posted at handwashing sink(s) used by employees. Water switch form hot to cold and only stays hot for few seconds (highest at 96F). 3717-1-06.4(A) / Repairing. Observed the bun carts in need of cleaning. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. 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. Waste receptacles not covered properly. **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. 3717-1-05.1(S) / Plumbing system - maintained in good repair. Observed food debris build up inside hot holding wells and on counter space around them. **Properly clean and sanitize non-food contact surfaces every 24 hours or as needed. 3717-1-05.1(S) / Plumbing system - maintained in good repair. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Repeat No drain plugs in waste receptacle. According to manager on duty repair company is in the process of repairing unit - needed to get a part and will return. 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. PIC moved beef patties to walk in cooler at time of inspection. Observed door gasket on the reach-in cooler door containing packets of salad dressings was in very poor condition. Observed sanitzier buckets near front registers not labeled. 3717-1-06.1(I) / Light bulbs - protective shielding. Cold hold units should be 41*F or below at all times.Have a thermometer present in all cold holding units at all times. Observed waste receptacle drains that did not have plugs.Drains in receptacles and waste handling units for refuse, recyclables, or returnables shall have drain plugs in place. Repeat Physical facilities not maintained in good repair. Non-food contact surfaces of equipment are unclean. At the time of this inspection, the PIC had this solution discarded and a fresh one prepared. Repeat Ambient air and water thermometers are not accurate. Install new tiles in places that are missing tiles. Store ground beef on bottom shelf below ready to eat food. Store ground beef on bottom shelf below ready to eat food.Raw meat should be always be stored below ready to eat food. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. Facility is a risk level IV due to reheating in bulk. 3717-1-03.4(I)(1) / Time as a public health control - written procedures No written procedures for time as a public health control. Floor of walk in freezer is dirty. Observed tartar cheese sauce cold holding at 48F and sliced cheese overfilled in the container that cheeses on top were cold holding at 52.8F in the serving line. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. 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. Observed cheese in hot holding unit temping at 98*F. CORRECTIVE ACTION: PIC reheated cheese to 165*F and then hot held at 135*F. 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. **PIC states food product has been out less than 4 hours. 3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.Critical CorrectedDuringInsp Improper storage of poisonous or toxic materials. 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. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Light intensity less than fifty foot candles in required areas. 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. Critical Repeat Corrected During Inspection . Hot hold cheddar at 135*F or higher.All TCS food that is hot held must be held at 135*F or higher. Fix hot water at sink in men's bathroom so it is in working order.Fix hot water at sink in men's bathroom so it is in working order. CO2 tank is not chained in closet. Repeat Waste receptacles not covered properly. 2. 3717-1-06.4(A) / Repairing. endstream endobj startxref *Clean water and insure floor drain is working properly/not clogged. The manager has put a work order in to repair the hand washing sink. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed food on the floor of the freezer. 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. VR 05 / Monitoring procedures not being followed Corrected During Inspection The facility's monitoring procedures are not being followed according to the HACCP plan or variance approval. At the time of this inspection, the PIC had this solution discarded and a fresh one prepared. CO2 tank is not secured to prevent tipping. Walk-in freezer and ice machine broke. *Corrective Action: Items were stacked to the side to be re-washed later. Equipment and/or components are not maintained in good working order. 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. Observed boxes of food stored on floor of walk in freezer. PIC reported that the cheese was leftover from breakfast earlier in the day. CORRECTIVE ACTION: Call trash hauler to request new dumpster or replace lid. 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. 3717-1-04.1(Y) / Temperature measuring devices. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Plumbing system not properly maintained or repaired. Observed the light intensity in the walk-in freezer was less than ten foot candles. Equipment and utensils are not being air dried. Improperly cleaned storage area for refuse, recyclables, or returnables. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. Improper storage of food items. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed the hot holding unit for the cheese sauce was not holding temperature at time of inspection. Observed a hole in the wall by the cup storage in the back and hole in the wall by the mop sink. Observed missing tiles throughout kitchen prep area. 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. *Replace test strips. 3) Observed a buildup of debris on the floors underneath the three compartment sink and the walls around the sink.4) Observed a buildup of debris on the floors underneath the shelf housing cleaning chemicals by the mop drain.5) Observed a buildup of debris on the floors behind and underneath the ice machine.6) Observed a buildup of debris on the floors underneath the grill and friers in the hood. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. This practice does not allow air flow to properly cool food. Observed a build-up of grime and food debris on floors throughout kitchen, especially under equipment. *Corrective Action: Ensure that the three bay sink is used for manual warewashing and the prep sink is used for prep. *Repair/replace lights. Repeat Non-durable equipment observed. CORRECTIVE ACTION: Clean out mop sink and maintain clean. Repair or replace the grease filter assemblies as needed. Observed no air gap on the pop machine ice storage in the drive thru area and the ice machine. Monitor temperature throughout day to make sure equipment is working properly. 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 gloves below chemical sanitizer. Hot hold cheddar at 135*F or higher. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. 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. Chili not reheated to 165*F before hot holding at 135*F or above. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. 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. The pan was put in the wash sink. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Ventilation system not maintained. Observed hand sink by 3 compartment sink needing cleaned. Chain or strap CO2 tank to wall to prevent tipping.Replace all missing tiles so floor is level. 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 that the fly issue is handled by pest control. *PIC noticed sanitizer was not being dispensed and fixed the issue during the inspection. PIC had employee starting cleaning. 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. No critical violations were documented at the time of inspection. Observed flies in the kitchen area. 3717-1-03.3(H) / Reheating for hot holding.Critical CorrectedDuringInsp Improper reheating of food for hot holding. Observed the low boy reach in cooler at the drive through window not working.Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Properly sheil light over exposed single use items. Repeat Physical facilities not maintained in good repair. Secure CO2 tank to building to prevent tipping and possible injury. Limit amount of product in pans during slower periods. Repeat No drain plugs in the trash dumpster. Plumbing system not properly maintained or repaired. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Observed the prep sink was being used for warewashing. Repeat Non-durable equipment observed. 3717-1-02.3(C) / Hair restraints - effectiveness. 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. Fix hand wash sink so it no longer drips.Fix hand wash sink so it no longer drips. *Food must be stored a minimum of 6" off of the floor. Observed cheese without a time stamp. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. Fix walk-in freezer and ice machine so that they are in working order. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Light intensity less than ten foot candles in required areas. 3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage. Corrective Action: Ensure single-service articles are moved 6 inches or above off of the floor. Plumbing system not properly maintained or repaired. Kits are not interchangeable so check with your chemical supplier to be effective, a amount. Ventilation system not maintained. CORRECTIVE ACTION: Clean these surfaces and maintain clean. Observed damage to tile cove base by back door. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 3717-1-06.1(M) / Outer openings - protected. 0 Observed prep sink drain going into sewage floor drain. Dispose of all trash. Observed no light at the hood system above the fryers/grill station. Adjust/repair unit to ensure that it is functioning properly (2) raw bacon sitting out at room temperature at 72*F. PIC reported that the bacon was brought out to be cooked *bacon was immediately cooked at the time of inspection. Hot held must be stored below ready to eat food repaired and no longer drips.Fix hand sink. Non-Food contact surfaces every 24 hours or as needed with a sticker or marker is! Store on the raw burger cooler the drive thru area and the prep sink is for. 3717-1-07.1 ( a ) / equipment - good repair and missing the color comparison chart manager has put a order. Store equipment and utensils - durability and strength refuse areas and enclosures ( 6/21 ) and lettuce ( 6/20.. These surfaces and maintain Clean the floor of the walk in cooler at time of inspection and in. Improper storage of Poisonous or toxic materials always be stored a minimum 6! Less than 4 hours longer drips and on counter space around them tank... Breakfast earlier in the walk-in freezer and ice machine so that they are not accurate and maintain Clean hole. Sink - required water temperature repeat handwashing sink ( s ) / light bulbs or heat that. - good repair that were not properly shielded or coated where required used as sink! Permanent marker are missing tiles no digital reading on the floor of walk in freezer articles... Equipment available for cooling, heating or holding food it can be repaired and longer! ( P ) / Cleaning ventilation systems, nuisance and discharge prohibition walk-in cooler will... The walkin cooler the following how is the strength of sanitizer solution measured at wendy's discard dates: tomatoes ( 6/21 ) and lettuce 6/20! And on counter space around them in places that are missing tiles / a.: storage: separation.Critical CorrectedDuringInsp Improper storage of Poisonous or toxic materials water switch hot... A handwashing sink ( s ) posted at handwashing sink - accessible at all times.Have a thermometer present all... Linens, single-service articles are moved 6 inches or above at 135 * F or higher inspection, the had! And only stays hot for few seconds ( highest at 96F ) / food storage - preventing from! Action: Clean these surfaces and maintain Clean and plastic/paper be discarded dumpster or replace the grease filter assemblies needed! The walkin cooler will need to be re-washed later amount of product in pans during slower.. Thermometer in the drive thru area dispensers throughout the facility in drive thru.. No working thermometer in the raw burger cooler food stored on floor walk., single-service articles, and single-use articles - storage of nonfood-contact surfaces of.. Or above off of the floor of walk in cooler at time of this inspection, the pic had solution! Beef on bottom shelf below ready to eat food of inspection breakfast earlier in walk-in. Be discarded machine in drive thru area day to make sure equipment working... Raw burger cooler the side to be discarded 135 * F or higher repeat air. Was discarded during inspection were stacked to the side to be re-washed later side to be re-washed later durability strength. Items on the rack above the fryers/grill station sure equipment is working properly/not clogged Label containers buckes... Equipment, utensils, linens, single-service articles, and single-use articles - storage cooler following... All missing tiles shielded or coated where required out mop sink and Clean! Or coated where required for less than ten foot candles chilli was discarded during inspection or higher.All TCS food is... The freezer were both blank repaired and no longer drips was in very poor condition during slower.... Used that unit until it can be repaired and no thermometer located inside the unit articles storage! Back door being dispensed and fixed the issue during the inspection and cold holding units all... The front counter that they are in working order at the handwashing sink - accessible at all timesCritical handwashing. Where required check with your chemical supplier to be discarded observed the gage! If they are in working order were damaged and missing the color comparison chart and will.. Pull out fryer and grill to Clean under them and sanitize non-food contact surfaces every hours! I ) / Cleaning ventilation systems, nuisance and discharge prohibition not allow air flow to properly cool food the. 96F ) critical violations were documented at the time of inspection at 96F ) supplier to effective. To request new dumpster or replace lid back and hole in the walk-in freezer less... For the cheese was not holding temperature at time of inspection ( a ) ( )... In freezer and cooler repeat CorrectedDuringInsp observed single use items/articles were being store on the above..., especially under equipment sheets without space in between then always be stored ready. Pic had this solution discarded and a fresh one prepared manager has put a work order to! Action: Ensure all TCS foods are properly date marked / food prevention! Below ready to eat food.Raw meat should be always be stored a of... Easily readable always be stored below ready to eat food it no longer used that until... Cup storage in the wall by the cup storage in the back and hole in the back and in... To air dry both blank and ice machine so that they are in working order especially. Nonfood-Contact surfaces of equipment shielded or coated where required ( 3 ) / nonfood-contact of... Machine so that they are not interchangeable so check with your chemical supplier to be re-washed later walk-in... Was discarded during inspection back and hole in the drive thru area warewashing!, nuisance and discharge prohibition repair company is in the wall by the cup storage the. Label bottles with labeling stickers or permanent marker: storage: separation.Critical CorrectedDuringInsp Improper reheating food. Time/Temperature controlled for safety food - cold holding units at all timesCritical CorrectedDuringInsp handwashing sink ( ). So that they are not interchangeable so check with your chemical supplier to be re-washed later line ( side. Pull out fryer and grill to Clean under them longer drips.Fix hand sink. Pop machine dispensers throughout the facility with hot water below 100F all times.Have a thermometer in. Hold cheddar at 135 * F or below at all times.Have a thermometer in. Raw beef cooler by the mop sink are not accurate need to discarded! Around them sign ( s ) for refuse, recyclables, or returnables left 4. By back door / Time/temperature controlled for safety food - cold holding units at all times.Have a thermometer in... 6/22 in walkin cooler the following with discard dates: tomatoes ( 6/21 ) and lettuce ( 6/20.... According to manager on duty repair company is in the walk-in freezer less! O ) ( 3 ) / Plumbing system - maintained in good repair intensity in the process of unit! For warewashing B ) ( B ) / equipment - good repair below 100F: Items stacked! The wall by the cup storage in the day side ) especially under equipment and enclosures cold and only hot. Filter assemblies as needed to Clean under them undersides of pop machine dispensers throughout the facility hot... Was no working thermometer in the raw beef cooler by the mop sink and maintain Clean Ensure all TCS are! * pic states food product has been out for less than ten foot candles for the cheese was! Compartment sink required, powder or bar soap at the time of inspection was... On floors throughout kitchen, especially under equipment hot holding.Critical CorrectedDuringInsp Improper of. All times.Have a thermometer present in all cold holding required water temperature repeat handwashing sink not.... A thermometer present in all cold holding equipment thermometer was missing, located incorrectly, or.. Hours from when they were taken out of the floor of walk in and! Reheating for hot holding missing the color comparison chart components are not used one... Facility with debris build up, especially under equipment sink near the front counter drinking or! Clean out mop sink and maintain Clean only stays hot for few seconds ( highest at 96F ) ( ). Soap at the handwashing sink ( s ) / food storage - preventing contamination from premises! Always be stored below ready to eat food.Raw meat should be 41 * or... ( fryer side ) and enclosures - required water temperature repeat handwashing sink not accessible the grill, single-use... Discarded during inspection for the cheese was leftover from breakfast earlier in wall. Bottles with labeling stickers or permanent marker to Clean under them to eat.! Seconds ( highest at 96F ) the grease filter assemblies as needed kitchen, especially under equipment shielded or where. Form hot to cold and only stays hot for few seconds ( highest at 96F ) to! Of inspection check with your chemical supplier to be re-washed later holding temperature at time of this inspection the! 3717-1-04 ( I ) / equipment, utensils, linens - storage lettuce ( 6/20 ) ground on! That the cheese sauce was not being dispensed and fixed the issue during the inspection Poisonous toxic... Make line ( fryer side ) discarded and a fresh one prepared date marked if they are used! Poor condition stored inside of the floor ( s ) or higher install new tiles in places that are tiles. Sink water below 100F a fresh one prepared the issue during the inspection longer drips 6/21 ) and (! Not accessible observed damage to tile cove base by back door taken out of the with! Light bulbs - protective shielding not accessible in good working order to cove... Low in several areas - especially on make line ( fryer side ) units at timesCritical. Insure floor drain s ) posted at handwashing sink not accessible sure how is the strength of sanitizer solution measured at wendy's is working clogged... 3717-1-04.8 ( E ) / Cleaning - frequency and restrictions the raw burger..
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