3717-1-06.4(A) / Repairing. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed the hot holding unit for the cheese sauce was not holding temperature at time of inspection. **Have someone on staff obtain Ohio Department of Health level 2 manager certification. *Corrective Action: Ensure all TCS foods are properly date marked. 286 0 obj
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3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. Small one door cold hold unit is not cooling properly. Observed cups stored on floor of dining area. *Corrective Action: Ensure all TCS foods are properly date marked.8/9/2021: Observed various datemarked items throughout the facility. Properly sheil light over exposed single use items. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Facility not maintained clean. Plumbing system not properly maintained or repaired. *Corrective Action: Nuggets were reheated and put towards the top of the hot holding unit which was holding better temperature, and cheese sauce was discarded. Corrected During Inspection Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed - unable to find thermometers in line coolers. 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.Critical CorrectedDuringInsp Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed gasket seals on the walk in cooler door detaching.Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3717-1-05.1(S)(2) / Plumbing system - maintained in good repair. Repeat Improperly cleaned storage area for refuse, recyclables, or returnables. Repeat No drain plugs in the trash dumpster. Observed the latch on the bun freezer door in need of repair. Also observed beef patties in the cooler by the beef grill cold holding at about 45F. Observed vanilla frosty mix (43*F), chocolate frosty mix (43*F), milk (46*F)To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130 F), or at 41F or less. 3717-1-06.2(I)(1) / Lighting - intensity (10) The light intensity in the walk-in refrigerator, dry food storage area, or other area during cleaning was less than ten foot candles. Observed the floor under the fryers in need of cleaning. The plumbing system was not properly maintained. Use guidelines should there be an incident. At the time of this inspection, the PIC had this solution discarded and a fresh one prepared. *Employee was stopped and PIC had her wash hands and put new gloves on. Observed low to no sanitizer registering at the 3 compartment sink and sanitizer bucket by the burger grill. The manager has put a work order in to repair the hand washing sink. 3717-1-04.2(I) / Sanitizing solutions - testing devices. Reportedly bump pads are only cleaned once a month. 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. Observed no soap at handwashing sink by the drive thru window. Pull out fryer and grill to clean under them. Sweep and mop kitchen floor as often as necessary to keep clean.Please pull out equipment and sweep and mop entire kitchen floor. Fix hand wash sink so it no longer drips.Fix hand wash sink so it no longer drips. Solution was replaced. 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 no air gap on the pop machine ice storage in the drive thru area and the ice machine. 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. 3717-1-04.2(I) / Sanitizing solutions - testing devices. 3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage. Secure CO2 tank to building to prevent tipping and possible injury. Provide proper hand drying provision for hand washing station at drive thru. Observed gaskets and bottoms of reach-in coolers with a build-up of food debris and grime. Pull out fryer and grill to clean under them. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Walk-in freezer and ice machine broke. Sweep and mop entire floor each day. 3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.Critical Repeat Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. 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. The pan was put in the wash sink. 3717-1-04.1(A) / Equipment and utensils - durability and strength. CORRECTIVE ACTION: Provide thermometer inside cooler to ensure temperature is below 41*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. **PIC states it has been in walk in cooler less than 24 hours. Observed damage to tile cove base by back door. 3717-1-05.4(N) / Covering receptacles. CorrectedDuringInsp Improper use and/or maintenance of wiping cloths. 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. 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. Sanitizer was then observed at the required concentration. Observed dust accumulation on the air vents, especially above the prep table. **be sure to properly store sanitizing cloths inside of the bucket of solution when not in use. hb```a``A2@z>&1@Xi) 20 Repeat No drain plugs in waste receptacle. 3717-1-04.1(Y) / Temperature measuring devices. 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. * Have unit repaired/adjusted so that it holds food at 41*F or less. Provide proper sheilding for light. Observed uncovered employee beverages on food storage racks. Observed missing light shield above the coffee station by the drive thru window. Kits are not interchangeable so check with your chemical supplier to be effective, a amount. 3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardnessCritical Repeat CorrectedDuringInsp Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. Ventilation system not maintained. 3717-1-06.1(I) / Light bulbs - protective shielding. 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. Drain line is not permitted to extend past the flood rim of the waste receptacle. CORRECTIVE ACTION: PIC knew when cheese was brought out to be tempered and time stamped accordingly. Fix all light fixtures so lights are in working order. Missing floor tiles were observed in prep area by grill. Observed the light intensity in the walk in cooler outside between 1 and 8 foot candles.The light intensity shall be at least ten foot candles (one hundred eight lux) at a distance of thirty inches (seventy-five centimeters) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Observed improper storage of food items. 3717-1-04.1(Y) / Temperature measuring devices. 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. Temperature reading on the exterior of the unit was not functioning. Observed the hot holding unit for the cheese sauce was not holding temperature at time of inspection. Observed a build up of dust on fans in walk-in cooler and freezer. TCS foods must be held at 41*F or less to prevent possible foodborne illness. Buckets should be changed every 2 -4 hours or more as needed to keep the water clean and the sanitizer effective in use. Observed raw beef above cheddar cheese sauce and next to sauce packets in walk-in cooler. No thermometer inside reach in cooler for raw bacon and beef patties. Repeat Equipment and utensils are not being air dried. Replace all missing tiles so floor is level. Observed area surround dumpsters was dirty with trash and spill. Priority Violations: 0. Observed items were being stacked while wet during the inspection. Mops dried improperly. Observed (1) raw burger patties being held at 47-50*F on the top portion of the meat cooler next to the grill. *Ensure dumpsters are covered when not in use. *Clean and maintain area clean. Observed raw bacon stored over top of ready-to-eat frosty mix. 3717-1-04.8(E)(1) / Single-service and single-use articles - storage Observed single use items/articles were being store on the floor of the facility. Single-service and single-use articles not protected from contamination. Observed the temperature gage on the outside freezer displaying the incorrect temperature. Tomatoes at 48*F, mayo at 51*F, and shredded cheese at 54*F. *Corrected: Items were restocked within the past 2 hours so TCS food products were put under time as a public health procedure and were time marked properly. Observed debris on the floor of the walk in freezer and walk in cooler*Clean these surfaces and increase cleaning frequency. 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. 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. 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. Use guidelines should there be an incident.Keep vomit and diarrhea clean up plan on file and posted. 3717-1-02.2(B) / Hands and arms: cleaning procedure.Critical Food employee(s) are not using proper procedure when washing hands and arms. 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(B)(4) / Manual warewashing - two compartment sink requirements. Observed that several TCS products on line make table were not being properly held at 41*F or less. Observed missing and discolored ceiling tiles throughout the facility, as well as damaged floor tiles. Observed missing lid on dumpster and dumpsters lids open. *Clean area surrounding dumpsters 3717-1-06.4(B) / Cleaning - frequency and restrictions. 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. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Repeat Outdoor refuse containers without tight fitting lids, doors, or covers. Observed the temperature gage on the walk-in cooler as well as the freezer were both blank. Reviewed with PIC to use test kit frequently to ensure proper sanitizing is reached. *Employees put hair restraints on during inspection. Internal temperature of bacon was between 50-55*F. 2. 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. Multiple lights are burned out in dinning area and in dry storage area by closet. Observed the cup dispensers by the drive thru in need of cleaning. 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. Employee eating, drinking, or using tobacco in non-designated area. *Repair holes in the walls and replace missing cove base. *Clean water and insure floor drain is working properly/not clogged. The carton was immediately moved. Pipe is below and inside drain. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Handwashing sink is being used for purposes other than handwashing. *Corrective Action: Cut prep sink drain so that it is up and out of sewage system. Equipment and/or components are not maintained in good working order. Observed a plastic pan in the clean rack that was in need of cleaning. Provide thermometers for these units. Missing floor tiles by prep line and grill. **PIC stated when cheese had been brought out and applied a time stamp accordingly. Observed prep sink drain going into sewage floor drain. Critical Repeat Corrected During Inspection . Observed cheese sauce beside the cold holding unit at 83.6 degrees and chicken nuggets regular/spicy being held in between 111 degrees and 120 degrees. *Talked with PIC to put a work order in to have hot water checked to ensure facility has proper hot water throughout the facility and at the required temperature. 3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardnessCritical Repeat Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. 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how is the strength of sanitizer solution measured at wendy's