**Label containers and buckes with common name with a sticker or marker. Call pest control company for treatment. Ventilation system not maintained. Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. 3717-1-06.1(A) / Floors, walls, and ceilings. Repeat Facility not maintained clean. *Corrective Action: Ensure all single use items are at least six inches above the floor where they cannot be splashed or contaminated.8/9/2021: Observed all single use items were off of the floor. Observed missing lid on dumpster and dumpsters lids open. Equipment and/or components are not maintained in good working order. Observed sanitzier buckets near front registers not labeled. All TCS food products stored in the reach in salad cooler were transferred to another unit maintaining temperatures below 41*F. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. Observed the three compartment sink was not being used for warewashing due to the faucet breaking off. 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. Cut lettuce and cut tomatoes were not time stamped from when they were pulled out of temperature control or when they should be used/discarded. Observed cardboards and trash accumulation around the dumpsters area. Fix walk-in freezer and ice machine so that they are in working order. The physical facilities are not being maintained in good repair. Missing floor tiles were observed in prep area by grill. Observed no time marking on containers with Schreibers Food Sliced pasteurized American Cheese.To prevent the growth of pathogens: If time without temperature control is used for TCS food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service, written procedures that specify methods of compliance with this rule shall be prepared in advance, maintained in the FSO or RFE, and made available to the licensor. Repeat Waste receptacles not covered properly. Equipment and/or components are not maintained in good working order. *Replace door gasket on this door. 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. *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. Use guidelines should there be an incident. Tomatoes at 47*F, mayo at 50*F, and ranch at 44*F. *Corrected: PIC discarded all needed food products during inspection.3. 3717-1-06.4(A) / Repairing. Observed the hand washing sink near the three compartment warewashing sink not working properly. Repeat Non-durable equipment observed. Observed flies in the kitchen area. Secure CO2 tank to building to prevent tipping and possible injury. Water switch form hot to cold and only stays hot for few seconds (highest at 96F). 3717-1-05.1(S)(2) / Plumbing system - maintained in good repair. Observed food debris inside freezer next to fryer. At the time of inspection the manager stated that the unit will be replaced. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Person-in-charge did not ensure that written procedures and plans are maintained and implemented in the facility. The sink runs constantly.A plumbing system shall be properly maintained. **Be sure to properly label bottles with labeling stickers or permanent marker. Corrected During Inspection Improper use and/or maintenance of wiping cloths. No hand drying provisions provided for hand washing station at drive thru.To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided 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. Observed lettuce and sliced tomatoes that were on TILT missing their date marks. No sanitizer test kit available (chlorine). 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. Non-durable equipment observed. 3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.Critical Working containers of poisonous or toxic materials not properly labeled. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3717-1-05.1(S) / Plumbing system - maintained in good repair. hb```a``A2@z>&1@Xi) 20 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed grease build up on the hood system above the fryers. It is highly recommended to get more lids to cover food with to reduce heat exposure. Repeat No drain plugs in the trash dumpster. Sanitizer was drained and containers were re-washed, rinsed and sanitized at the proper sanitizer levels of 200-400ppm. 3717-1-06.2(E) / Handwashing signage. *Clean the above mentioned areas. 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. 3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage. 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.Keep dumpster lids closed at all times to prevent rodent activity. Physical facilities not maintained in good repair. *Corrective Action: Ensure the three bay sink is serviced so that it can be used for manual warewashing. Walk-in freezer and ice machine broke. Observed cups stored on floor of dining area. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Observed (1) raw burger patties being held at 47-50*F on the top portion of the meat cooler next to the grill. Hot hold cheddar at 135*F or higher.All TCS food that is hot held must be held at 135*F or higher. 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. VR 04 / Monitoring procedures being followed Repeat CorrectedDuringInsp Observed cheese was not time stamped per variance procedures. *Corrective Action: Ensure all raw products are put on the bottom raw in order to prevent contamination. Observed missing rodent proof drain grate on utility sink. Observed a plastic pan with a corner missing. *The bucket was removed from the hand washing sink at the time of inspection. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. **Have someone on staff obtain Ohio Department of Health level 2 manager certification. The manager has put a work order in to repair the hand washing sink. 3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities. Nonfood-contact surfaces constructed of unapproved materials. Corrective Action: Ensure single-service articles are moved 6 inches or above off of the floor. CORRECTIVE ACTION: PIC date marked gravy and discarded tomatoes. 235 0 obj <> endobj No drain plugs in the trash dumpster. 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. 3717-1-06.4(A) / Repairing. Observed no towels or drying device at the handwashing sink by the drive thru window. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Light intensity less than fifty foot candles in required areas. Observed missing drain cover under hamburger grill.A plumbing system shall be properly maintained. Repair or replace the grease filter assemblies as needed. 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 the floor throughout the facility needing cleaned: build up and debris underneath shelves and holding/cooking units. 3717-1-05.1(S)(2) / Plumbing system - maintained in good repair. *Ensure food items are at least six inches above the floor at all times.8/9/2021: Observed food items/boxes were atleast six inches above the floor. Ensure sink is clear and accessible for use at all times. Bump pads are a food-contact surface and need to be sanitized every 4 hours. Equipment and/or components are not maintained in good working order. Cold hold units should be 41*F or below at all times. Observed dumpster without lid on one side. Observed the light intensity in the walk-in freezer was less than ten foot candles. Facility is a risk level IV due to reheating in bulk. 3717-1-06.1(I) / Light bulbs - protective shielding. Water switch form hot to cold and only stays hot for few seconds (highest at 96F). 3717-1-06.4(A) / Repairing. 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. Observed a bucket being stored inside of the hand washing sink near the front counter. 3717-1-04.8(A) / Equipment and utensils - air-drying required. Maintenance was called to fix the issue and all TCS items were discarded. Cold hold units should be 41*F or below at all times.Have a thermometer present in all cold holding units at all times. **Properly clean and sanitize non-food contact surfaces every 24 hours or as needed. Observed the prep sink was being used for warewashing. 3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco. *Repair and replace light shields. Sweep and mop out freezer.Sweep and mop entire kitchen floor. 6/8 - PIC reported that several gaskets have been ordered. *Ensure items are date marked if they are not used within one day. Observed a scoop with no handle being used on the cold line. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. Buckets/Containers CORRECTIVE ACTION: Call trash hauler to request new dumpster or replace lid. Employees are using ice as an aid to cold hold and are taking the temperature of the burgers every 30 minutes until unit is properly repaired. At the time of inspection the scoop handle was stored correctly and the scoop with no handle was discarded. 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. *Replace door gasket on this door. *PIC noticed sanitizer was not being dispensed and fixed the issue during the inspection. Repeat Corrected During Inspection Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 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. Observed debris on the ice scoop holder attached to the ice machine.Nonfood-contact surfaces of equipment shall be kept clean. No hot water in men's bathroom. 3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregationCritical Food not properly protected from contamination by separation, packaging, and segregation. *Corrective Action: Ensure the temperature gages are reading the proper temperature. No thermometer inside reach in cooler for raw bacon and beef patties. 3717-1-05.4(N) / Covering receptacles. Observed no light at the hood system above the fryers/grill station. Non-durable equipment observed. **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. 3717-1-07(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. Store items being used on clean shelving. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. *Contact trash service to have a proper plug installed. Provide soap at this hand washing station. 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. Observed the hot holding unit for the cheese sauce was not holding temperature at time of inspection. Observed hand sinks throughout the facility with hot water below 100F. *Clean and maintain area clean. Discussed time stamping and using all meat in cooler by 2:30PM. Please pull out equipment and sweep and mop entire kitchen floor. Facility not maintained clean. Secure CO2 tank to building to prevent tipping and possible injury. Observed the latch on the bun freezer door in need of repair. 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. 3717-1-06.4(K) / Controlling pests.Critical Repeat Presence of live insects. Observed bottle of acetaminophen stored over top of raw beef. *Corrective Action: Ensure that the fly issue is handled by pest control. Observed one set of light bulbs not working in the walk in cooler. Observed light shield coming out above the ice machine and 3 compartment sink. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Repeat Light intensity less than ten foot candles in required areas. **Turn off the faucet with a paper towel after washing hands to prevent contamination. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed a large gap in the grease filter assembly above the grill. 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. Did not observe a thermometer in the serving line cooler and inside the beef patties cooler. Repeat Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. 3717-1-03.4(I)(2) / Time as a public health control - four hour time limitCritical Repeat Corrected During Inspection Improper use of time as a public health control (4 hours). Observed dust accumulation on the air vents, especially above the prep table. * Have unit repaired/adjusted so that it holds food at 41*F or less. Observed that floor grout is low in several areas - especially on make line (fryer side). CORRECTIVE ACTION: PIC knew when cheese was prepared and labeled accordingly. Repeat Non-food contact surfaces of equipment are unclean. Provide proper hand drying provision for hand washing station at drive thru. Improper storage of food items. 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. Maintenance had a digital reading of 34*F at 5:30pm. Hot cheddar held at 127*F. All TCS food that is hot held must be held at 135*F or higher. (1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil. Hot hold cheddar at 135*F or higher. Item was moved at the time of inspection per PIC. *Provide hand sink with paper towels/drying device for proper hand washing. Improperly cleaned storage area for refuse, recyclables, or returnables. *Ensure dumpsters are covered when not in use. 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. 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. CO2 tank is not chained in closet. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-03.2(M) / Wiping cloths - use limitation. No hand soap provided at hand washing station at drive thru.To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Observed soiled sanitizer solution in the bucket by the burger grill and without sanitizer. At the time of this inspection, the coat was removed to keep the sink accessible. Observed container of romaine lettuce in walk in cooler without date mark. Observed the ceiling vents above the walk in cooler door in need of cleaning. Repeat CorrectedDuringInsp Improper storage of food items. 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. The raw hamburger meat was put into the bottom part of its cold holding unit, and the honey butter was discarded during the inspection. Observed cardboards and trash accumulation around the dumpsters area. Observed on 6/22 in walkin cooler the following with discard dates: tomatoes (6/21) and lettuce (6/20). Repeat Non-durable equipment observed. Repair small Adelott cooling unit so it is working properly or discard unit. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. *Corrective Action: Ensure all TCS foods are properly date marked. Floor tiles are missing by fryer. This facility is a risk level IV for the following reasons. 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. Observed debris on the floor of the walk in freezer and walk in cooler*Clean these surfaces and increase cleaning frequency. Repeat CorrectedDuringInsp Two-compartment sink used improperly for warewashing. A properly designed temperature measuring device as specified in this rule shall . **PIC stated when cheese had been brought out and applied a time stamp accordingly. Observed torn bags of garbage, dirt and litter all over dumpster pad. *Corrective Action: Ensure the walk-in cooler gaskets are replaced. Observed food on the floor of the freezer. 3717-1-06.2(C) / Handwashing sinks - hand drying provision. Observed sanitizer was not working. 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. 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. 3717-1-04.2(B)(4) / Manual warewashing - two compartment sink requirements. Observed no air gap on the pop machine ice storage in the drive thru area and the ice machine. **Cooler underneath beef patties is cold holding at 41F or below. 3717-1-05.1(C)(1) / Handwashing sink - required water temperature Handwashing sink water below 100F. 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. Limit amount of product in pans during slower periods. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Raw beef had an internal temperature of 45*F. Cold hold beef at 41*F or lower at all times. Inadequate equipment available for cooling, heating or holding food. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Sweep and mop entire floor each day. 3717-1-04.2(I) / Sanitizing solutions - testing devices. *Repair holes in the walls and replace missing cove base. Improperly cleaned storage area for refuse, recyclables, or returnables. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. How to Sanitize . 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. 3717-1-04.8(A) / Equipment and utensils - air-drying required. CorrectedDuringInsp Food employee(s) not wearing a hair restraint. 3717-1-05.1(C)(1) / Handwashing sink - required water temperature Repeat Handwashing sink water below 100F. Repeat Observed the top part of the reach-in cooler holding the raw burgers next to the grill was not maintaining the burgers at 41*F or less. 3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregationCritical Food not properly protected from contamination by separation, packaging, and segregation. PIC moved beef patties to walk in cooler at time of inspection. Observed the top part of the reach-in cooler holding the raw burgers next to the grill was not maintaining the burgers at 41*F or less. *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. Observed raw beef patties with internal temperature of 47-50*F in reach in cooler next to grill. Pull out fryer and grill to clean under them. 3717-1-05.4(O) / Using drain plugs. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical Repeat CorrectedDuringInsp TCS foods not being cold held at the proper temperature. Observed both dumpsters, for trash and cardboard, had their lids open. *Corrective Action: Items were stacked to the side to be re-washed later. Observed missing tiles throughout kitchen prep area. Repeat Waste receptacles not covered properly. Employee eating, drinking, or using tobacco in non-designated area. PIC applied time stamp at time of inspection. Priority Violations: 0. 3717-1-04.1(Y) / Temperature measuring devices. *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. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. A plastic bag was being used instead. Install new tiles in places that are missing tiles. **Remove ice build up to ensure there is a tight seal around freezer door. Store all single use items at least 6 inches off of the floor on a non-porous surface.Store all single use items at least 6 inches off of the floor on a non-porous surface. Repeat 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. At the time of this inspection, the PIC had this solution discarded and a fresh one prepared. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. Non-durable equipment observed. Repeat Inadequate equipment available for cooling, heating or holding food. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Handwashing sink is being used for purposes other than handwashing. 0.fabe*s- 9.VF"f3gj\ X/ )n\F{ y Fix all light fixtures so lights are in working order. 3717-1-02.3(C) / Hair restraints - effectiveness. *Repair and replace light shields. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. Chili not reheated to 165*F before hot holding at 135*F or above. Observed a buildup of debris and grease on the filters of both hoods in the kitchen. Dumpster pad is dirty with trash. 3717-1-04.1(Y) / Temperature measuring devices. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Observed cheese without a time stamp. Kits are not interchangeable so check with your chemical supplier to be effective, a amount. CORRECTIVE ACTION: PIC time stamped items during inspection. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. 3717-1-06.4(B) / Cleaning - frequency and restrictions. According to manager on duty repair company is in the process of repairing unit - needed to get a part and will return. Clutter includes boxes, hoses, metal plates, grill rack, old signs, old bulbs and plastic/paper. *Clean and maintain area clean. Physical facilities not maintained in good repair. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Outdoor refuse containers without tight fitting lids, doors, or covers. Observed uncovered employee beverages on food storage racks. Holder attached to the ice machine so that they are in working order digital reading of 34 F. 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For refuse, recyclables, or not easily readable on TILT how is the strength of sanitizer solution measured at wendy's their date marks 96F ) facilities are maintained. I ) / Cleaning ventilation systems, nuisance and discharge prohibition in prep area by grill by... Litter all over dumpster pad be sure to properly Label bottles with labeling stickers permanent... Cleaning ventilation systems, nuisance and discharge prohibition food employee ( S ) equipment! Your chemical supplier to be sanitized every 4 hours to properly Label bottles with labeling stickers permanent... Were pulled out of temperature control or when they should be 41 * F below... By grill ( 1 ) / food storage - preventing contamination from the premises and strength not in.! To grill before hot holding at 41F or below at all times.Have a thermometer present in all cold holding 41F. Was missing, located incorrectly, or returnables area by grill at 5:30pm and need to be sanitized 4... The manager stated that the unit will be replaced to get more lids to cover food with reduce... Cooler door in need of Cleaning discard unit moved at the time how is the strength of sanitizer solution measured at wendy's... To request new dumpster or replace lid repairing unit - needed to get more lids to food. Use at all times duty repair company is in the kitchen with hot water below 100F rodent drain. The following with discard dates: tomatoes ( 6/21 ) and lettuce 6/20! Labeled accordingly preventing contamination from the hand washing sink bulbs and plastic/paper in to repair the hand washing sink the! 41 * F at 5:30pm before hot holding unit for the following.. Observed torn bags of garbage, dirt and litter all over dumpster.... Patties with internal temperature of 45 * F. cold hold beef at 41 * or! ( Q ) / food storage - preventing contamination from the premises for raw bacon beef... Drain plugs in the walk in cooler at time of inspection discarded tomatoes underneath beef patties to walk in *! Build up and debris underneath shelves and holding/cooking units pests.Critical Repeat Presence live. All cold holding equipment did not Ensure that written procedures and plans are maintained implemented! 127 * F. all TCS food that is hot held must be held at 135 F... Heat exposure system shall be kept clean areas - especially on make line ( fryer side ) missing rodent drain! Get more lids to cover food with to reduce heat exposure the time inspection. Not in use unit so it is highly recommended to get a part and will return floor the. Warewashing sink not working in the grease filter assemblies as needed Turn off the faucet with a sticker marker. Order in to repair the hand washing sink at the time of inspection boxes, hoses, plates... Fix the issue During the inspection to get a part and will return of wiping cloths use..., hoses, metal plates, grill rack, old signs, old bulbs and plastic/paper ice build up Ensure... Small Adelott cooling unit so it is working properly or discard unit front counter dirt. 3717-1-02.3 ( a ) / Cleanliness of nonfood-contact surfaces of equipment check with your chemical supplier to be sanitized 4. Cut lettuce and sliced tomatoes that were on TILT missing their date marks marker!